Vegetable Kansiyé

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

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

400g Mixed Vegetables
3 Cloves Garlic
1 tsp Thyme
0.5 tsp Clove
0.5 tsp Coriander
0.5 tsp Cayenne

225g Tomatoes
100g Peanut Butter

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice.  Heat oil in a wok. Saute garlic until translucent. Add thyme, clove, coriander, and cayenne and saute a minute until aromatic. Add vegetables and cook through. Add tomatoes and peanut butter and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Ethiopian Lentils with Sweet Potatoes

120g Dried Lentils (300g cooked)
270g Water

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

225g Sweet Potato
125g Onion
3 Cloves Garlic
125g Peppers
125g Green Beans
225g Tomatoes

2 tsp Berbere
1 tsp Ground Ginger
1 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice. Prepare sweet potatoes as desired. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, ginger, and paprika and saute a few minutes until aromatic. Add peppers and green beans and cook a few more minutes. Add tomatoes and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

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