Exploits of a Vegan Wannabe

Happy Meatless Monday. Sandy has been wanting to create a dish inspired by Ethiopian spices.  It is one of those things that gets into your head and you can’t stop thinking about it until you finally give it a go.   As I came home from work the other night, a waft of delicious aroma greeted me at the door. Ethiopian food has a flair all its own. This dish captures the essence of Ethiopian food in an easy to create and bountiful stew.

Ethiopian Stew

by S. Boulton

Ingredients:

1 tsp olive oil

2 C carrots sliced thin and diagonally

2 C green Beans cut in half

1 red bell pepper chopped

2 C veggie broth (I used 1 cube of No Chik’n broth in 2 C warm water)

2 cloves garlic minced

1 Tbsp onion powder

1 Tbsp paprika

1 Tbsp freshly grated ginger

1 tsp coriander

1 tsp ground cardamom

1 tsp fresh ground pepper

1 15 oz can garbanzo beans rinsed and drained

1 15 oz can fava beans rinsed and drained

3 C cooked quinoa (2 C dry, boiled in 3 C water/broth for 12-15 min or until liquid is gone)

Make it Happen:

Coat large saute pan with olive oil and bring up to medium heat.  Saute carrots for 3 min, cut heat back to medium low and add next 10 ingredients green beans thru black pepper) and simmer for about 10 minutes.  Add garbanzo and fava beans and continue to simmer for another 10 minutes.

Taste and add extra seasonings if desired.  I added a bit more paprika, ginger and garlic to brighten the flavor a bit more, because we like lots of seasonings.

Serve over bed of warmed quinoa.  Makes  6 servings.

Serve with a crusty loaf of bread and a sigh of relief…a healthy meatless meal without a significant investment of money or time.

Have a delicious day.

Tags: compassionate eating, dairy free, Ethiopian stew, going veg, Meatless Monday, plant based diet, plant strong, trying vegan, trying vegetarian, vegan, vegan entree, vegan Ethiopian stew, vegan experience, vegan wannabe, vegetarian entree, vegetarian Ethiopian stew, vegetarian recipe