Hello my friends, it’s been a while since my last post, however, I’m finally back-on-track and ready to share my vegan adventures from the past 30 days. We’ve had illness, injury, a belated birthday trip to Portland with my two daughters, my husband Bill’s skin cancer diagnosis (with subsequent Mohs surgery) and finally a termite infested house that ended with us packing up ALL of our food and personal items for a short relocation. That’s a whole lot to deal with over a 30-day period but I’m happy to say, we made it! Life’s adventures are never dull at the Kelly Ranch. As I move on from those events and into full-blown spring, I’ve decided to create a new adventure for myself through food. Today’s post is an interesting Spicy Sweet Potato Ethiopian Stew, created to experience food from around the world. I hope you enjoy it as much as we did.
A few facts about Ethiopian Cuisine:
- No pork or shellfish is consumed due to religious beliefs.
- Injera, a flatbread style pancake made with fermented teff, is rolled up and used in place of utensils at most meals.
- Berbere is the main spice used in Ethiopian cooking. Berbere consists of a dark red blend of sun-dried chiles, ginger, garlic, cardamom, nutmeg, cloves, cumin, coriander and other spices.
- Ethiopian Coffee, need I say more? If you’re a coffee lover, I’m sure you understand the importance of purchasing coffee that is Fair Trade, Organic and in support of small farming cooperatives. Our favorite roasted coffee can be found here: Natural News
INGREDIENT TRANSPARENCY: Spicy Sweet Potato Ethiopian Stew
Bulk Organic Green Lentils: Jimbo’s Naturally Organic Sweet Potatoes: Jimbo’s Naturally Organic Carrots: Trader Joe’s, Encinitas Organic Chard: Jimbo’s Naturally Miscellaneous: garlic & onion: Organic from Trader Joe’s, Encinitas Ras El Hanout Spice (in place of Berbere, as I could not find at my local markets): Spicely Organics Paprika: A gift from my sweet Billy & Sarah, a gift from their European adventure.
- 5 cups vegetable broth
- 1 Tablespoon coconut oil
- 1-2 cups cooked green lentils (these can be made ahead of time. Some markets sell pre-cooked lentils)
- 1 small yellow onion, diced
- 4 medium cloves garlic, minced
- 2 small-medium sweet potatoes, peeled and diced
- 2-3 carrots, diced
- 2 cups stemmed and chopped green chard
- 3 teaspoons Ras El Hanout by Spicely Organics (or sub seasoning of choice)
- 1 teaspoon hot Hungarian Paprika
- Sea salt & fresh cracked pepper to taste
- Using a large, heavy bottom pot, over medium-high heat, add 1 tablespoon oil, diced onion, diced sweet potato, and diced carrots. Sauté until onions become translucent.
- Add minced garlic, chopped chard, sea salt, cracked pepper (if desired) and spices. Give a good stir.
- Add in vegetable stock and bring to a boil.
- Reduce heat, partially cover with lid and allow to simmer until potatoes and carrots are tender, about 25 minutes.
- Remove from heat, taste and adjust seasoning if desired.
- Serve warm.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.