Ethiopian Vegetable Stew
This hearty stand-alone vegetable stew can be supplemented by adding cubed and browned chicken at Step 3.
- 1/4 cup olive, peanut, or coconut oil
- 1 tbsp Berbere Spice Blend
- 1 head garlic, minced
- 3 lg onions, chopped
- 4 lg carrots, cubed
- 4 lg potatoes, cubed
- 2 cups tomato puree
- 2 cups water
1. Heat the oil in a large pot, then add the Berbere Spice Blend and minced garlic. Stir to thoroughly mix, then add the onion and cook until the onion is translucent, about 5 minutes.
2. Add the carrots and potatoes. Cook until they begin to soften, about 3 minutes.
3. Add the puree and water. Cover, lower temperature to a simmer, and cook 30-40 minutes until the carrots and potatoes are fully cooked.
Add salt, pepper and additional Berbere to taste.
Serve with a side of crusty bread.
A perfect side dish, or stand-alone meal when you are just not that hungry. Serve cold on a hot summer evening, or hot on a cold winter evening, with inch-thick chunks of Italian bread.
1. Dice 2 lbs (about 10 cups) of peeled, seeded squash, and place in a large stock pot.
Tip: Our favorite squash for soup is the naturally sweet Red Kuri. Other good soup squashes include Butternut and Acorn. Even Pumpkins make great soup.
2. Add about 4 cups of chicken stock (more, to cover) and 1 cup of diced onion. Cover and bring to a slow boil; cook until squash is soft.
3. Use an immersion blender to puree the mixture into a smooth soup; or, puree in batches in a blender, temporarily placing each batch of puree in a bowl. Then return all of the puree to the stock pot.
4. Add 2 tbsp butter or coconut oil and 2 tbsp Lemon-Pepper Herb blend. Mix thoroughly with a spoon, whisk, or immersion blender.
5. Add 1/2 cup milk or coconut milk and stir until just blended. Adjust seasoning and serve.
Tip: Make your own chicken broth. When you cook a whole chicken, set the included neck, gizzard, liver, and heart in a small sauce pan with one coarsely chopped onion, one chopped celery stalk, a carrot cut in 2″ lengths, one large bay leaf, and (optionally) half a teaspoon of whole black peppercorns. Cover and simmer on low for 45-60 minutes, then strain into a mason jar and store in the refrigerator to use within a week. Or freeze the broth in ice cube makers or other nonbreakable container to use later as a nutritious homemade addition to soups and broths. (You can also add Italian seasoning or our Lemon-Pepper Herb Blend to the simmering broth for a more Mediterranean flavor.)
Quick Chipotle Eggplant Dish
Here’s a quick and versatile 30-minute vegetarian meal that’s complete in itself. Or, you can add eggs; or convert it into a meat sauce using either ground beef or ground lamb.
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 3 tbsp Chipotle Maple blend
- 1 large eggplant, peeled and cut into 1/2-inch cubes
- Salt and pepper to taste
- Optional: 8 eggs
- Optional: 2 lbs ground beef or lamb
In a large frying pan, heat olive oil on medium heat. Add the garlic and cook for a few minutes until fragrant, being careful not to burn it. Pour in the marinara sauce, Chipotle Maple blend, salt and pepper. Stir well to mix. Then add in the eggplant and stir. Cover with a tight fitting lid and simmer on medium-low heat for 20 minutes until the eggplant is cooked through.
Top with cilantro and feta, and serve with pita, naan or lafa!
To add eggs: When the eggplant is cooked through, turn heat to medium-low and crack eggs directly into the sauce. Cover with a tight fitting lid and let cook until desired doneness, or about 10 minutes.
Meat Option: Make a Chipotle Moussaka Meat Sauce while the eggplant is cooking by browning 2 lbs ground beef or lamb in 2 tbsp olive oil. When the eggplant is cooked, add the meat instead of eggs. Serve over spaghetti or zucchini noodles, over spaghetti squash, or on your favorite cooked grain. You can even serve it Sloppy Joe style.
Hungary-Inspired Egg and Potato Casserole
This flavorful recipe was shared by a woman who remembered her in-laws making it for Lent. We’ve adjusted the seasoning more to our own liking. It’s great as a light summer evening dish, or as a savory contribution to brunch. Serve warm or cold.
- 8 eggs
- 6 potatoes
- 1 tbsp Hungarian Spice Blend
- salt to taste (optional)
- 1 cup butter
- 2 cups sour cream
- Preheat oven to 350° F.
- In a large pan, place eggs in enough cold water to cover. Bring water to a boil, then immediately remove the pan from heat, cover with pan lid, and let eggs cook for 15 minutes. Then remove, cool, shell, and slice eggs into rounds.
- At the same time, bring a large pot of water to a boil, add the potatoes, and cook about 15 minutes, until the potatoes are tender but still firm. Drain, cool, and slice into rounds.
- Starting with potatoes, lay out 3 layers of potato and 2 of eggs in a 9×13 casserole dish. Sprinkle each layer of eggs with 1 tsp of our Hungarian Spice Blend. (Start and end with a layer of potatoes. If you don’t have enough potato medallions, make the bottom layer egg and only use 2 layers of each potatoes and eggs.) Optionally, lightly salt each egg layer.
- Using a small saucepan, melt the butter and sour cream over low heat. Immediately pour over the potatoes. Top with a sprinkling of the Hungarian Spice Blend.
- Bake in the preheated oven for 30 minutes.
Santa Fe Summer Vegetable Chowder
Great with tortilla chips, pretzels, or seasoned crackers!
- 1 cup diced sweet onion
- 2 tbsp freshly chopped chilis (mild or hot)
- 1-2 tbsp Mellow Santa Fe spice blend
- 2 tbsp olive oil
- 2 cups diced white or red potatoes (or 1 cup each)
- 2 cups peeled and diced sweet potatoes
- 1/2 cup diced carrots
- 3 cups chicken broth (or water)
- 1 cup diced red (or green) bell pepper
- 1 cup diced zucchini or yellow summer squash
- 1 cup corn kernels
- 1 cup diced fresh tomatoes
- 1/4 cup (2 oz) cream cheese
- 1/2 cup sharp cheddar cheese, cut into small chunks
- 1 cup (whole) milk
1. In a large pot, saute, chopped chilis, and 1 tbsp Mellow Santa Fe blend in olive oil until onions are translucent.
2. Add potatoes, sweet potatoes, carrots, and chicken broth. Cover and bring to a boil, then reduce and simmer 10 minutes.
3. Add diced bell pepper, zucchini, corn, and fresh tomatoes. Cover and cook on medium until vegetables are tender (15-20 minutes).
5. Put 3 cups of the vegetables and liquid in a blender. Add cream cheese, cheddar cheese, and milk. Blend until smooth.
6. Return blended mixture to the pot. Stir to combine, and reheat as needed. Taste test and add more Mellow Santa Fe spice blend if needed.
Serve with tortilla chips, pretzels, or herbed crackers.
Turnip and Kidney Beans
Yes – it sounds a bit strange, but you have to try it to believe it! Because the people of North India eat a lot of turnips, they’ve found some of the best ways to serve up this staple winter vegetable. Mmm!
- 2 turnips, peeled and cubed
- 1 cup water
- ½ tsp salt
- 1 (14.5 ounce) can kidney beans, drained
- 3 tbsp olive or coconut oil
- ½ tsp whole cumin seeds
- ½ ttsp whole fennel seeds
- 1 cup finely chopped red onion
- ½ tsp minced fresh ginger root
- ½ tsp minced garlic
- ½ tsp salt
- 1 tsp paprika
- ½ tsp turmeric powder
- ½ tsp ground ginger
- 2 tbl water
- 1 cup chopped tomatoes
- 1-2 tsp Kashmiri Garam Masala
- Place turnips in a saucepan with the water and ½ teaspoon salt. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute.
- Stir in the onion, and cook until it turns golden brown, about 5 minutes.
- Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty.
- Stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
- Add the tomato mixture to the turnips, and simmer 10 minutes. Season with Kashmiri Garam Masala before serving.
Simple Baked Tomato and Sweet Onion Side Dish
Use this topping, without the bread crumbs, on medallions of potato or on a whole cauliflower.
- 3 garden-fresh tomatoes, sliced into thick (¼”) rounds
- 3 garden-fresh onions (sweet Vidalia is a great choice), sliced into thick (¼”) rounds
- 1 tablespoon Sweet Carolina spice blend mixed into ½ cup sour cream
- 2 tablespoons prepared bread crumbs (optional)
- Preheat oven to 350° F.
- Slice tomatoes and onions into ¼” thick rounds. Place on a baking sheet.
- Mix 1 tablespoon Sweet Carolina blend with ½ cup sour cream and 3 tablespoons prepared bread crumbs. Spread over the tops of the tomatoes and onions.
- Place tray in heated oven and bake 20 minutes.
Slice the potatoes into ¼” thick medallions, spread on a baking sheet, coat with the sour cream and spice mixture, and bake until soft, 20-30 minutes.
Place an entire head of cauliflower in a small baking dish and slather with the sour cream and spice mixture. Bake until the florets are fork softened, about 45 minutes.