Vegan Ethiopian Cookbook Recipe Testing (#Kitteetest)

I warned you there was more recipe testing in the works.  This time, for yet another exciting, upcoming, vegan cookbook: Ethiopian Cuisine!!

I was already in the recipe testing groove, so I simply set up the different ingredients and got to work.

Ye'kimem Zuyet: seasoned oil gets everything started.

As pretty as that looks, none of the other prep made for interesting photographs. So, suffice it to say, I methodically (and enjoyably) powered through as many recipes over the course of the day as would fit in my fridge; this was the result at the end of the first day of testing.

I started up again early the next morning and, come evening, this was the first plate served:

Some close-ups:

Ye'misir Wot: spicy red lentils.  Everyone agreed this was a definite favorite: nice and spicy.

Ye'kik Allecha: mild yellow split peas.  This one scored incredibly high marks as well.

Ye'abesha Gomen: stewed collard greens.  Wow!  I know I'm usually Team Kale, but...wow.

Ingudai Awaze Tibs: sauteed mushrooms in a rosemary-berbere wine sauce.  I don't think anyone should ever eat mushrooms prepared any other way again.

Fasolia be Karot: green beans with carrots.  Another one favorited by all who tried.

Shehan Ful: mashed seasoned fava beans with tomato/onion/jalapeno garnish.  I don't even like fava beans (they're so weird) and I couldn't get enough of this dish.

Ye'zelbo be Karot Gomen: steamed kale with onion, carrot, and spices.  Totally delicious and like no other Ethiopian dish I've enjoyed before.

Ye-takilt Allecha: mixed vegetables (this version was cabbage, potato, carrot).  Who doesn't love this combo?  Fantastic.

All together now:

You should know that 89 and I are sticklers for directions.  Here I am, under her strict supervision, measuring carrots to code.

 

89 telling me to simma down now.

A to-go sampler:

Besides standard favorites, this upcoming cookbook promises awesome fusion recipes such as awaze tofu.  It will knock your (photographed) socks off.

While the awaze tofu baked, 89 ate her tofu plain (my Isa Does It tote makes a cameo!).

I paired the finished dish with Ye'bakela Allecha: white beans in a garlic-ginger sauce and Azifa: tangy lentil salad.

Then again with azifa (it's so good!), Ye'zelbo Gomen: stewed kale, and Bozena Shiro: creamy shiro with tomatoes and seitan.  Please ignore the tortilla I ran out of injera; don't revoke my Ethiopian cooking license.

Some stews from the first round of cooking with a few additions.

 

Ye'tikil Selata: cabbage salad with citrus vinaigrette.  This should have tomatoes in it, but I ran out.  Next time, because there definitely will be a next time.  Soon.

 Spicy garlic potatoes.  Is there anything about that phrase that doesn't make you want 'em?

It seems like a lot, but I worked myself into such a cooking frenzy that I may have missed photographing some of my escapades.

ode

But still, these should hold you for a while.  As for me, I am eagerly awaiting more testing and, eventually, the cookbook- by none other than uber-talented Kittee Bee Berns!

Peacefood BRUNCH?! (psst: there are vegan omelettes involved)

A while back a friend invited me to brunch at Peacefood.  I've been going to Peacefood a long time: I don't believe their menu has changed significantly during that time (even their "specials" seem to stay the same) and I've never seen a brunch menu, but he was adamant that it existed.

 

I couldn't make it that day, but recently found myself downtown with another friend at 10am on a Sunday morning and what do you know?  Brunch!

In addition to this mini-menu, we were told that we could order off the regular menu (love that) [UPDATE 2017: they no longer allow you to order off the regular menu during brunch] and there was also an omelette special that could be ordered two ways:

• filled with mushrooms, carmelized onions, and Daiya
• filled with tomatoes and vegan goat cheese

I went the omelette route and chose the mushrooms, carmelized onions, and Daiya version.

My friend subbed tomatoes for the mushrooms.

photo credit: JD Gut

As far as omelettes go, this one fell somewhere between Organic Grill (thick and dry) and Mi Lah Vegetarian (omelette perfection). The omelette itself did err on the semi-thick and somewhat dry side, but the delicious accoutrements contained therein created an impressive balance.  The mushrooms and onions were perfectly prepared, mozzarella Daiya was a nice touch (I'd expected cheddar), and the accompanying potatoes were crisp and lightly seasoned with rosemary.

Our omelettes were pretty enormous, but I've seen other people's IG photos since and it seems like the size varies.  That being said, we also shared a ham and cheese croissant (don't judge).

 

I highly recommend sharing because it's really rich (also it's nice to share).

cheddar Daiya!

You can probably guess what happened next.

 Yep, chocolate chip cookie sandwich to-go.

Since the dining room was almost empty when we were there, I thought I'd spread the word that while the brunch-specific offerings are somewhat abbreviated, Peacefood does, in fact, offer an (early) brunch- which is hard to find in Manhattan.  Check it out!

PS: Anything you can eat I can eat vegan.