Monday, December 31, 2012

Ayeb Begomen (Spicy Ethiopian Collards and Cottage Cheese)


The Boyfriend and I just had a delicious 30 minute meal of Ayeb Begomen.  (The dish is pictured in the front right of the above picture.). 

We used Chickpea Flatbread instead of Injera  and the meal came together super fast since we have our spice mixtures ready to go.  

For a vegan version, you could sub crumbled tofu mixed with some cashew cheese

Ayeb Begomen
Method:
  1. Heat ghee to medium in a large cast iron; add the cumin seeds and toast for 10 seconds
  2. Add onion, garlic, ginger and spice mixtures, salt/pepper. 
  3. Cook for 10 minutes, then add the collards and water. If you are using tofu, add it now.
  4. Cover and cook for 10 minutes.
  5. You can cook the greens longer if desired, but we like them to have some bit left.
  6. Take of heat, stir in the cottage cheese (or cashew cheese) 
  7. Taste and adjust seasoning.


I promise to get the Injera recipe up soon too.  

I love being able to create exactly the type of food I want to eat.  Cooking is awesome.  It's New Years Eve...  This has been an amazing year with super highs and lows...  but overall, I am pretty happy.  I have some things coming up soon that I'm excited to share with you...   

Happy New Year!  Be safe and have a great time! 

4 comments:

  1. can these recipes made into raw dishes with sprouted beans or vegetables?

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  2. I wouldn't use sprouted beans for these recipes.. could definitely do a tangy cashew cheese and massaged kale or collard dish using similar spices. My Ethiopian spice mixture does need to be cooked due to the use of the hing, but yeah.. if you changed things around, it would work very well. I've done full raw Indian meals.. using cashew cheese and spinach ..

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  3. God, I love Ethiopian food!!!

    ReplyDelete
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