The next few posts will be slightly different from my usual ones. I’m doing a 10-day vegan detox and thought it would be fun to post the menu and recipes I’m following and how I’m feeling. The detox program is led by Linda Petursdottir (http://simplewellbeing.com/). Please visit her site for more information.
I know a lot of people who get this look of distaste on their faces when you mention “split pea,” but I’m convinced it’s because they haven’t had them cooked a good way. This is one of my favorite ways to make split peas, because its creamy and heavily spiced. It tastes even better when you have it with the injera because the wetness soaks into it.
Since the other Ethiopian dishes we ate were very heavy (lentils and stew), the collard greens are a nice contrast. I used fresh collard greens since the grocery store had them, but I’m sure frozen would work too.
When we were in college, there was this really good Ethiopian restaurant that we used to go. I love the bread they serve with the food called injera. It’s made from teff flour and is soft and slightly sour. Luckily, we have an Ethiopian grocery store near us, so I picked up ready made injera from them. I heated it right before we sat down to eat by giving it a quick steam (2-3 min). Other than the injera, the menu was (please forgive misspellings):
Yetakelt W’et (vegetable stew)– left most item
Ye’abesha Gomen (collard greens)– right to the vegetable stew
Atar Allecha (split peas)– above the collard greens
Yemiser W’et (red lentil)– right of the split peas
Cucumber Tomato Salad– this is not Ethiopian. It’s just cucumbers, tomatoes, and coriander chopped fine with salt and pepper.