Hot Pink Kimchi Mama

The other day we went to an Ethiopian place in Chicago, following a grand excursion to the Lincoln Park Zoo. The red lentils were soooo good. This is my attempt to recreate the dish.
2 onion

2 c. red lentils

4 T olive oil

5 clove garlic

2 square inches fresh ginger

1 t turmeric

1 t paprika

1 t coriander

1 t cayenne

1/2 t cinnamon

3 oz. tomato pastesea salt
Toasted spice mixture:1 t fenugreek seeds1 t cumin seeds3/4 t cardamom seeds3 cloves8 peppercorns

Put the spice mixture ingredients in a little iron pan and toast on medium high about three minutes. Dump spices into a bowl and allow to cool. When spices are cool to the touch grind in a spice mill or with a mortar and pestle.
Rinse the lentils well and set them aside. Chop onion and saute in the oil in a big heavy pot. Chop the garlic and finely chop or grate the ginger. When the onion has cooked for ten minutes on medium heat, add garlic, ginger, cayenne and turmeric stir for three minutes and add lentils. Stir and saute the lentils for a couple of minutes then add 6 c. water, the ground spices and the tomato as well as paprika- bring to a boil then simmer about 50 minutes. Add sea salt to taste. Serve with rice or flat bread.

This is seriously satisfying vegan supper food.
2 c. dry white beans soaked in plenty of water for at least 12 hours

1 package of tempeh Fakin Bakin or homemade baconized tempehfresh

sage

black pepper

sea salt
Rinse and drain beans cook til soft- probably 1 to 2 hours.

Cook Fakin as directed on the package.
When the beans are cooked add 8-10 fresh minced sage leaves and black pepper- cook 20 minutes. Crumble in Fakin and add salt to taste. Simple and yummo.

Serve this quick and easy vegan dish with hot jasmin rice.
4 T coconut oil

1 t turmeric

1 t coriander

1/2 t cumin

1/2 t whole mustard seed

1/2 t whole fenugreek

1/2 or 1/4 t cayenne

1 med. carrot chopped into small chunks
1/2 red pepper chopped

2” of fresh ginger grated

1 c. finely chopped cabbage (Long shreds)

1/2 c frozen green peas

1 15oz can chick peas
Put the first 8 ingredients in a heavy pot and cook til carrots are almost soft- about 8 minutes. Add the rest of the ingredients and cook while stirring for about four minutes. Add 1/4 cup of water cover and allow to simmeron lowest setting for 15 minutes. Add a bit of sea salt before serving.

I just can’t get enough of those little micro-organisms. I have been buying ready made kombucha but I am about to embark on making it. I made it once but it scared me. That G.T. Dave has me hooked. I am going to see if I can get a scoby from some good soul nearby-otherwise I will have to part with 19.95 to order some of those magic bits to get it going.
I read about Japanese water crystals. Sounds like I can ferment a soda like drink for the kids that way.

Quick, easy satisfying fall fare!

2 onions finely chopped
olive oil to coat the bottom of slow cooker
4 -5 garlic cloves finely chopped
1 rib celery chopped
2 carrots small dice
1 15 oz can white beans
1/2 c frozen peas
1 block tempeh cot into small cubes
1 t fresh chopped rosemary
1 T soy sauce
1 T Chinese rice wine
freshly ground pepper
dash of salt

      This looks like a lot of ingredients but it can be thrown together in 15 minutes in the morning. Generously oil the slow cooker  (probably at least 4 T.), put in onion, celery and tempeh.  As the following ingredients are added- don’t stir them- just layer them. Add carrots, peas, rosemary and garlic, then drizzle with wine and soy sauce. Top with white beans- don’t drain them. Set this pot of goodness on high for an hour- then low for 4 more hours. Serve with rice. The onions kind of carmelize because they are in oil at the bottom of the pot.