Berbere

1 tsp Ginger
0.5 tsp Coriander
0.5 tsp Cardamom
0.5 tsp Fenugreek
0.5 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Allspice
0.25 tsp Cloves

2 Tbsp Paprika
1 Tbsp Cayenne
1 tsp Salt
1 tsp Black Pepper

In a saucepan, combine ginger, coriander, cardamom, fenugreek, cinnamon, nutmeg, allspice, and cloves. Toast spices on low heat for 5 minutes, stirring occasionally. Add Paprika, cayenne, salt, and pepper and continue toasting for another 5-10 minutes. Cool completely.

Yemiser W'et

160g Dried Lentils (400g cooked)
360g Water

275g Jasmine or Basmati Rice (550g cooked)
275g Water

200g Onion
3 Cloves Garlic

2 tsp Berbere
1 tsp Cumin
1 tsp Paprika

300g Tomatoes
200g Peas

Salt and Pepper to taste
Yogurt for topping

Yield: Approx. 1650g

Cook lentils and rice. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, cumin, and paprika and saute a few minutes until aromatic. Add tomatoes and peas and cook for a few more minutes. Mix in lentils. Season with salt and pepper to taste. Serve over rice and top with yogurt if desired.

Kao Pad Fried Rice

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onion
4 Cloves Garlic
150g Tomatoes
225g Bean Sprouts (1 can drained)

540g Tofu

50g Soy Sauce
50g Lime Juice
25g Sriracha
Salt and Pepper to taste

Yield: Approx. 1640g

Prepare rice. Saute onions and garlic. Add tomatoes and cook a few minutes. Add bean sprouts. Add rice, tofu, soy sauce, lime juice, Sriracha, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through.

Mushroom and Tofu Masala

250g Jasmine or Basmati Rice (500g cooked)
250g Water

1 tsp Mustard Seeds
100g Onions
5 Cloves Garlic
1" Fresh Ginger
225g Tomatoes

1 Tbsp Coriander
1 tsp Turmeric
1 tsp Garam Masala
0.5 tsp Cayenne
Salt and Pepper to taste

300g Mushrooms
540g Tofu

Prepare rice. Heat oil in a wok. Splutter mustard seeds. Add spices. Add onion and stir fry until soft. Add garlic and ginger, and cook until soft. Add tomatoes and cook a few minutes. Add spices and cook for a minute until aromatic.. Add mushrooms and tofu and cook a few more minutes until heated through and all ingredients are incorporated..Serve over rice.

Yield: Approx.1650g

Sweet Potato Muffins

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
1 tsp Nutmeg
0.5 tsp Salt

150g Yogurt
30g Canola Oil
1 tsp Vanilla Extract

300g Sweet Potato (cooked)
300g Banana, Applesauce, or Zucchini

Bake at 375 for about 25 minutes.

Yield: Approx. 1275g

Bibimbap

300g Basmati or Jasmine Rice (600g cooked)
300g Water

3 Cloves Garlic
200g Carrots
200g Zucchini
150g Mushrooms
200g Spinach

250g Bean Sprouts (1 can, drained)
540g Tofu

100g Soy Sauce
1 Tbsp Sesame Seeds
Salt and Pepper to taste

Prepare rice. Heat oil in a wok and saute garlic and carrots. Add zucchini, then mushroom,s then spinach. Stir fry until vegetables are cooked. Add bean sprouts and tofu. Add soy sauce, sesame seeds, salt, and pepper, and stir fry until all ingredients are heated through.

Yield: Approx.  2250g

Beet Bread

2 Eggs
30g Sugar

160g AP Flour
120g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Allspice
0.25 tsp Clove
0.5 tsp Salt

150g Yogurt
30g Canola Oil
1 tsp Vanilla Extract

400g Beets

Bake at 375 for about 20 minutes.

Yield: Approx. 1000g