It's time! Congratulations goes to Karen, # 29. Over the holidays, Karen made and enjoyed "a pot pie with onions, mushrooms, dried cranberries, walnuts, spices and a top crust...pure invention! " Please email me your mailing address. Thanks again to Vegan Heritage Press for contributing the book for Karen.
You know I can't post without including food photos. For Christmas, we had the same roulade we had last year. For good reason, it remains one of our favorites. We had garlic mashed potatoes with the Home-style Gravy from American Vegan Kitchen, roasted green beans, and cranberry sorbet that was inspired by Chef Faulkner from the Next Iron Chef. You can't tell from the photo, but it was garnished with inedible holly leaves and raspberries. You know you're not supposed to garnish with inedible items. Take that Food Network, for not picking Chef Faulkner!For New Year's Eve, we started a new tradition. Liz and I were talking and she was making Ethiopian. I mentioned it to Jim, aka the biggest fan of Ethiopian food after Kittee, and he requested it.
The injera was made from a hodge podge of online recipes with a little me thrown in. It was a big winner. Starting at 9:00, the greens are Kittee's from Papa Tofu Loves Ethiopian. They are the best greens ever. The mushroom tibs are from Isa's Appetite for Reduction. It was the first time I'd made them and we loved them. Red lentil puree is from Kittee, as is the salad that Jim made. It is the perfect contrast. For the 6 to 7:00 spot, it's the soy curl and potato dish, also from Kittee. I can't get soy curls locally and very rarely have them, so I used tvp chunks. We loved it.
So... wondering what is on my menu this week? I'm wrapping up a sandwich recipe for Grills Gone Vegan, having Ethiopian Mac and Cheese with Greens for dinner tonight, and planning to make another batch of Mihl's muffins for Vegan Muffins on the Move. Who knows what else?
On the blog this week, we'll have Food Network Friday on (wait for it....) Friday. If you haven't joined in before, this recipe is a terrific one to get your feet wet. It's a great dish.
Happy weekend!
7 comments:
Yum! I've always wanted to try Ethiopian food and I think this has been my push in that direction. That plate looks delicious!
Vegiebug, Ethiopian is the most unique food I've ever had. Love it. And the zine makes it easy.
Willing to share your injera recipe?
Hi Corrin,
Sure... or close to it. I didn't write it down. But I started with this recipe: http://www.whats4eats.com/breads/injera-quick-recipe
I used 1 cup all purpose flour, and then about 1/2 cup each of teff and white wheat. Dropped the lemon juice, in favor of a decent scoop (maybe 1/3 cup?) of sourdough starter. I used a super big nonstick skillet. They're not authentic, but they were the closest I've come at home.
Just have to get that ethiopian book!
You'll be glad you did! We've liked everything we've tried.
I just got my copy of the 'zine. I need to get to the PO Box because I think my copy of Joanna's book should be in too! I'm going to miss FNF this week. Too much going on. But I will return. Yummy pics on this here post.
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