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Summary: Misr Wat or Mesir Wat is a vegan Ethiopian stew made from red split lentils and the famous Ethiopian Berbere spice mix.
Some Ethiopians, for religious reasons, eat an exclusively vegan diet, and many eat vegan dishes on special 'fast' days. This explains the abundance of vegetarian and vegan specialties. Ethiopian cuisine is one of the most flavoursome cuisines in Africa, and this red lentil stew is no exception.
You can of course use a ready-made, shop-bought Berbere since mix, but I promise you that if you make your own, you will be rewarded by a rich and complex tantalising flavour that is well worth the small effort of assembling the all very common ingredients (except perhaps the fenugreek, just leave it out if you have trouble sourcing it) needed to make your own Berbere spice mix.
Misr Wat is traditionally served with Injera, a soft sourdough flat bread, but you can also enjoy it with a crispy green salad.
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Summary: Jackfruit is cropping up as a plant based alternative everywhere, especially as 'pulled' jackfruit. Jackfruit is a tropical fruit native to South India. Fully ripe, it tastes sweet, floral and a little pungent. Young or unripe, it is used in savoury dishes like curries and stir-fries. It is the largest tree fruit in the world, one fruit can weigh up to 40 kg ! Jackfruit is low in fat, high in nutrients, and a good source of dietary fibre. Not unlike tofu, young jackfruit flesh has a neutral taste and will carry robust curry or barbecue flavours very well. Here we present to you our quick and easy week night Thai style jackfruit curry using a good quality ready-made red thai curry paste. The recipe calls for Bay, Kaffir Lime and Curry leaves ; just leave any or all of them out if you don't have them. Delicious served with some rice and wilted spinach or chard.
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Summary: Pickled onions are so easy to make ! I pickle them whole if I am planning to eat them in a week or two, at least, but for pickled onions ready to eat overnight, I pickle them sliced.
Many people boil the vinegar and add sugar. I have found over the years that if I soak my onions in salty water overnight, it works just fine with raw room temperature vinegar. Also, I don't add any sugar, as it is healthier. If you usually buy pickled onions with sugar in them, please try this recipe, I promise you will not miss the sugar at all !
As easy as 1-2-3. 1- Soak the onions in brine overnight. 2- Rinse, drain, put in a jar with spices, if using, and wait overnight. 3- Eat in salads, sandwiches, barbecues, etc.
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