3 Vegan Ethiopian Recipes

3 Vegan Ethiopian Recipes - African Dishes - Misir Wot - Vegan Spicy Lentils - Ater Kik - Vegan Yellow Split Pea - Gomen Wot - Vegan Spinach - Rich Bitch Cooking Blog

The level of deliciousness to these meals is off the chart. There are no numbers to quantify the degree of amazing these dishes are.

I’ve been friends with Misty for over 10 years. Real life friends. She teaches vegan Ethiopian cooking classes and a million other cool food and craft classes. I asked her if I could film her making these recipes because how often do you meet someone who wants to show you the magic to making this kind of food?

So the cooking, the kitchen, the plating…. everything in this post is Misty. I filmed it, edited the video and took the pictures. And wrote this post, obviously.

Here’s Misty’s instagramfacebook and website. Go say hi to her!

If there’s place you can buy injara. Misty recommends buying “hiwot” injara. Also it’s recommended that you use a neutral tasting oil like canola in these dishes.

I can not stress how great these dishes are. We filmed this a few days ago and I’ve been thinking about them every day since. I need to remake them! There’s seriously nothing better.

3 Vegan Ethiopian Recipes - African Dishes - Misir Wot - Vegan Spicy Lentils - Ater Kik - Vegan Yellow Split Pea - Gomen Wot - Vegan Spinach - Rich Bitch Cooking Blog

Garlic & Ginger Puree:
Misty made her puree in a magic bullet. I’m going to try to make this in my blender and/or food processor since I don’t own a magic bullet. This is cornerstone to the recipes below.

  1. Chop as much ginger as will fit in a magic bullet
  2. Pulse ginger a few times to break it up
  3. Add a few tablespoons or 1/4 cup then blend til smooth

 

  1. Put 20 cloves of garlic in a magic bullet
  2. Pulse garlic a few times to break it up
  3. Add a few tablespoons or 1/4 cup then blend til smooth

Misir Wot - Vegan Spicy Lentils - 3 Vegan Ethiopian Recipes - African Dishes - Misir Wot - Vegan Spicy Lentils - Ater Kik - Vegan Yellow Split Pea - Gomen Wot - Vegan Spinach - Rich Bitch Cooking Blog

Misir Wot (Vegan Spicy Lentils)

3/4 cup oil, 1.5 med yellow onions finely chopped, 1 TB berbere spice blend, 1 small can of tomato paste (or double the berbere spice instead), 1 TB ginger puree, 1 TB garlic puree, 1 cup dried red lentils washed, 3 cups water (or more if needed), salt to taste (berbere spice blend does have salt)

  1. Cook lentils, it takes about 30 minutes. Add water and lentils to a pot. Bring to a boil then reduce heat to med-low until lentils disintegrate. Add more water if needed.
  2. Heat up oil in a separate pot on medium. Add onions and sprinkle in salt.
  3. Cook onions for 5 minutes and stir on & off.
  4. After 5 minutes stir in berbere, ginger puree and garlic puree to onions.
  5. After 5 minutes of letting the spices cook into the onions add tomato paste.
  6. Mix cooked lentils into the spiced onions. ENJOY

Ater Kik - Vegan Yellow Split Pea - 3 Vegan Ethiopian Recipes - African Dishes - Misir Wot - Vegan Spicy Lentils - Ater Kik - Vegan Yellow Split Pea - Gomen Wot - Vegan Spinach - Rich Bitch Cooking Blog

Ater Kik (Vegan Yellow Split Pea)

1 cup dried yellow split peas washed, 4 cups water, 1.5 med yellow onions finely minced, 2 TB garlic puree, 2 TB ginger puree, 1/2 ts turmeric, 1-2 jalapenos cut long ways (de-seeded), salt to taste

  1. Cook split peas with a lid. Add water with split peas. Bring to a boil then reduce heat to med. It takes about 30 minutes or longer to get soft. Add additional water if needed.
  2. Heat oil in a separate pot. Add onions, stir and cook for 5 minutes.
  3. Add ginger and garlic puree to the onions.
  4. After 1 minute of the ginger and garlic puree cooking with the onions add in the turmeric. Add salt to taste.
  5. Once split peas are cooked mix them into the spiced onion mixture. If the peas have a lot of water left in the pot you can drain them. If peas are soft and a lot of the water has absorbed and evaporated out then don’t worry about it draining the pot.
  6. Mix sliced jalapenos to the stew. ENJOY

Gomen Wot - Vegan Spinach - 3 Vegan Ethiopian Recipes - African Dishes - Misir Wot - Vegan Spicy Lentils - Ater Kik - Vegan Yellow Split Pea - Gomen Wot - Vegan Spinach - Rich Bitch Cooking Blog

Gomen Wot (Vegan Spinach)

1 bag frozen (or fresh) spinach, 1/4 cup oil, 1 med yellow onion finely minced, 2 TB garlic puree, 2 TB ginger puree, 1/2 ts turmeric, salt to taste

  1. Heat oil over medium heat in a skillet. Add onions and salt to taste. Cook for 5 minutes
  2. Add garlic, ginger and turmeric. Cook for 1 minute.
  3. Add spinach. Cook til Spinach is soft. ENJOY
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39 comments

  1. DUDE so like I’ve been following your you tube for over a year and I’ve been thinking of ways to contact you and have no idea why i didn’t think of this lol. So me and my partner and son live in GARLAND and every time you mention how you live in Dallas im like fuck how the fuck am i gonna meet her?? Any way, when i watched your video today and saw that the bread was from Garland i was like SHIT THIS IS GETTING REAL. any way, i want to meet you and be fucking friends!! Im telling you I’ve been watching you for over a year and i always tell my partner how you and i would get along. Okay this keeps making me sound weird so ill end it here.

    • Dude private message me on the blog’s facebook “anarchistkitchen” page. I don’t check it everyday but we can brain storm a plan there next time I log on.

        • Sad face. Dude, I completely understand. Is there any social things you do that I could meet you at? Like a veggie potluck meetup or something?

          • I protest at Petland on Saturdays and thats about it haha. If im invited to something i go but i really don’t have that many friends. We usually just invite people over and cook for them.. I spend a lot of time with my son so i do do things outside but its usually just the park or something haha. Im so boring! opposite from you! I don’t know why i thought you’d like me 😝

            • dude I’m mega boring! Work, read, repeat. That’s my life! For real 🙂

              There’s a drum circle my friend has in different woods. Sometimes in Plano at bob woodruff park and sometimes in Dallas at white rock lake. They usually do them every Thursday nights. I rarely go but I would go if you guys want to go. It’s kid friendly, too.

                • My friend said there’s other drum circles going on right now but they’re hoping to get theirs running again once the weather cools off. If you still want to hang in a couple months hit me up! The drum circle isn’t far from Garland. I think you’d dig the hippies that show up too.

  2. I made my own Berbere spice not so long back and put a tablespoon of it into an Ethiopian dish that I made and it was SO hot! I think a teaspoon full will do next time! A good share 🙂

    • That’s so interesting.

      The recipe sheet Misty gave me after we filmed everything had the words “spicy” in the title.

      I didn’t think it was spicy at all. I was so confused. Misty gave me some berbere spice to take home. I’ve been mixing on my potatoes (baked seasoned fries). Again, not tasting anything spicy. I wonder if it was the batch she bought or if it’s just me.

        • Sounds amazing. I love spicy…. well, kind of. I don’t like when I can’t feel my mouth. If it’s too spicy then I find it distracting 🙁 but I think I can handle a lot of heat. 🙂 What’s the heat element when you made it yourself? Mine is store bought.

          • The type of hot where you can’t actually taste the flavour of the dish. I put a tablespoon in the sauce and will make sure that I put a teaspoon in next time! Maybe some of the problem is that in the U.S. “chilli powder” isn’t what we call it here. You have a mix/blend of various ingredients in your chilli powder. Here, it’s just ground chillies so I probably added way too much for the recipe. Here’s a good recipe to try if you want to make it yourself…

            https://www.pepperscale.com/berbere-spice-mix/

            • Awesome! I’ll look into that.

              I LOVE getting bulk spices from the fancy food store. There’s a spice shop I want to go to also. See what magic they have.

              For Hanukkah I was asked what I wanted. I usually don’t get asked so I didn’t know what to say. I asked for a bunch of random spices. I still haven’t tried most of them. This reminds me I need to try it.

              Just bought a 10 lb bag of potatoes so maybe new spices plus potatoes would be a good start.

              • You can never go wrong with new spices and potatoes. I see some seriously tasty recipes eventuating. Can’t wait to see what you come up with 🙂

                • So I just bought my very own berbere spice. Misty had used her store bought berbere in the recipe here. And she sent me home with some. I kept using it to make seasoned fries and ran out.

                  I went to an african store and bought a lb of berbere. I took a tiny taste of the spice before making fries today. Dude, sooo much spicier. I hope it’s not too much heat for my fries 🙂

                  Fries are in the oven but I wanted to write you. Now I see what you’re saying.

  3. This looks absolutely delicious! I’m making some injera today and will pair them with these suggestions 🙂 Got injera on my to-do list ever since Lucas Petersen had some in Dining on a Dime and these seem like a perfect accompaniment.

      • On making injera (for the first time): teff flour is traditional but it is impossible to buy teff flour in Croatia (where I live). I have access to great freshly milled hard wheat so I used 1:1 mix of milled wheat berries and unbleached flour. This is also what I use for sourdough and it works great.

        Recipe asks to mix the ingredients and then ferment 12 hours. I prepared the mix last evening and approx. 4 hr later at looked it and I was sure this would not work. It just looked waaay too wet, with water pooling on top of soaked flour.
        In 12 hours’ time it was frothy and it smelled wonderful. When mixed it was lovely and thick, with that characteristic elasticity of sourdough.

        Cooking them is even easier than making crepes, since the batter is much nicer than crepe batter and it smells awesome when they are cooking. End product is nice and soft, a bit tangy and great for savory fillings. I suggest crepe pan or non-stick rather than cast iron, but just because it is easier to handle the injera. Also, my biggest pan is 28 cm (11in) so I believe end product is smaller than the ones you had in the video – nevertheless it looks very similar in texture and softness. I just had one when making them in the morning with quick bean and veg hash and am looking forward to coming from work this evening and making some of the awesome lentil dishes you’ve shown and eating the rest of the batch. 🙂

        • Dude this so inspiring! I should totally look up some videos to put a visual to all those words.

          When you said “fermented” a light bulb went off in my head, “THAT WHAT I WAS TASTING!” I guess I never put two and two together. That totally makes sense. Thanks!

  4. This looks delicious but is there any way to make it low-fat while still having a thick consistency? Also, is there any advantage to pureeing the garlic and ginger separately over just throwing them in the blender together?

    • Ooooh, good question! I think you’re on to something with pureeing then garlic and onion together.

      I think the biggest issue would just be making sure you’re getting equal amounts of each. Like a 1:1 ratio of garlic and ginger.

      Whenever I make this on my own I’m going to use less oil. I don’t think less oil will effect the thickness at all. I think most of the magic is in the seasonings.

      As long as your lentils and split peas don’t get watered down then it should be a perfect consistency.

  5. Hi i am new to being a vegan and fell in love with your meal preps but i just want to know a way i can replace some ingredients or adjust something so it can be higher in calories since i am on the thin side and don’t want to loose anymore weight. Please let me know your insight will be so helpful.

    • You can easily add 2 TB of oil to any of the dishes. Oil on top of rice, veggies or mixed into pasta is a good way to go.

      If you added extra oil or avocado to both lunch and dinner that could easily add 500 calories to your day. And if you’re making a smoothie for breakfast use half a can (or more) of canned coconut milk for an additional 500 calories.

      Adding in more calories is super easy with a bit of little planning.

      If you’re using almond milk for anything try using canned coconut milk instead. If you’re eating anything savory add 1-2 extra TB of oil to each meal.

      One benefit of adding extra oil to your meals is that you’re not adding extra volume. A lot of thin and under weight people get full faster or in general have a lower appetite. Trying to eat more food (increasing the volume) may just fill you up faster. I think trying to keep your volume of food the same while adding 500-1000 calories (or more) through fat might be something to try.

      I hope this helps!

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