Showing posts with label yemiser wot. Show all posts
Showing posts with label yemiser wot. Show all posts

Tuesday, September 3, 2013

Fancy Salad and Balls.

Here's a big platter we cobbled together last weekend from the week's recipes!  Our friend's brought the fanciful salad along for dinner.

From the top:
★ Ye'miser Wot--red lentils in a spicy berbere sauce.
★ Bakela Allecha--tofu balls and potatoes in a mild onion sauce.
★ Ayib Begomen--steamed collard greens with homemade cheese (my new favorite!!)

more balls, although I should maybe start referring to these as dumplings?

★ A new Butecha recipe--a Burmese tofu dressed with jalapeno and red onion.
★ Timatim Fitfit--injera pieces in a homegrown tomato salad.
and a small spoonful of Ayib--soft cheese.


Sunday, September 1, 2013

And So MoFo Begins.

This is Ye'miser Wot.  This version is made with tomato sauce, but I personally like a spicier version that's just made with a  berbere gravy.  Yep, that's 100% teff, 100% homemade injera.
Hey! Today begins Vegan MoFo 2013. Here's a few things I wanna say about this month:

 I'll be posting photos and small rants about Ethiopian food as much as I possibly can throughout September. If I were the tattoo sorta girl (the melanomas keep me away from the ink), I'd probably be on a table in someone's parlor getting a gallon sized jar of niter kibbeh tattooed on my ass.

★ Vegan MoFo Headquarters has posted a list of participating blogs this year, plus they'll have daily happenings so click click, if you're interested.

 If you want to participate in MoFo, but you don't have a blog or didn't sign up, you can still do it! Challenge yourself to post as many comments as possible throughout the entire month. Daily blogging is hard! Reward your favorite blogs, and all the little baby blogs, with your adoration in the form of a hey-hey.

★ One of my old NOLA friends who I'm quite fond of is participating with her new blog this month! Please check out Olivier & Kingsley and say hi to Ms. Jenn Murphy (you might remember her from those old Herbivore cookie wars).

★ So many taco cleanses going on this month!  Check out Lone Star Plate for the full list of devoted taco mofos. Will they break or power through?

★ There WILL be another kitchen tour, as well as some other non-Ethiopian adventures.

 Oh also!  For maximum MoFo enjoyment please disable the captcha feature on your blog and if you're on Blogger, switch your settings to allow anonymous comments. I usually don't allow anonymous comments on Cake Maker, 'cuz of the spam shit storm it creates, but lovely Julie reminded me she was having trouble commenting from her iPad. 

I'm gonna cheat and start off with a little backlog, which is something I NEVER do during MoFo, but I also rarely post during MoFo weekends either. If you follow me on Instagram, some of these pics will probably look a little familiar.

Clockwise from top: roasted beets with niter kibbeh, potatoes and asparagus, ye'miser wot and selata.  With more injera!
The whole spread!  I made this meal in late spring, when asparagus was still available. One of my favorite things about making Ethiopian at home, is utilizing seasonal produce.  Most restaurants serve a fixed vegetarian menu all year long, and never change the veggies up. My favorite habesha restaurant in Portland, Bete-Lukas, serves a special squash wot around Halloween, but it's only offered for one weekend out of the year. They get a pass tho, 'cuz they also make xgfx injera every day, with no call-ahead-in-advance craziness necessary.

Little wheels of injera!
I'm tempted to splurge on a mitad so I can make moon sized injera too! These might look darker than you're used to seeing. Many restaurants mix wheat flour with teff to make lighter bread, or use an ivory teff, which is lighter in color. I like the dark aesthetically, and I think it's more flavorful.

I'll post the winner of The Allergy-Free Cook Bakes Cakes and Cookies on the morrow.