Vegan
7 recipes
Manchow Soup: Indo-Chinese Vegetable Soup with Crispy Noodles
How to make vegetarian Manchow soup, the Indo-Chinese soup of finely chopped vegetables sautéed with chili, ginger and garlic, seasoned with soy sauce and pepper, thickened with cornstarch and topped with optional crispy fried noodles. A 2-serving recipe with step-by-step photos, fixes for thickness and seasoning, and the options that change the bowl.
Misir Wat: Ethiopian Red Lentil Stew with Berbere
Misir wat is an Ethiopian stew of red lentils simmered with berbere. Learn how to draw out the sweetness of onion, how to judge heat, what to serve in place of injera, a fasting-day version, storage, and how to choose products, with step photos so you can check the state of the simmer.
Koshari Recipe: Egypt's National Dish at Home
Koshari is Egypt's national dish of lentils, rice, macaroni and chickpeas under spicy tomato sauce, garlic-vinegar daqqa and crisp fried onions. Step by step.
Atakilt Wat: Ethiopian Cabbage, Potato and Carrot Stew
Atakilt wat, the Ethiopian stew of cabbage, potatoes and carrots cooked with turmeric and onion. The local table where it is eaten with injera, the oil-based version for fasting, the richer version with niter kibbeh, the heat control that finishes the vegetables without breaking them, substitute ingredients away from home and storage.
Falafel: Crisp Outside, Fluffy Inside
A recipe for re-creating the Middle Eastern street food falafel properly at home. The secret to a crisp outside and fluffy inside with dried chickpeas, frying tips so it doesn't fall apart in the oil, how to make tahini sauce and how to serve it in pita, explained clearly with the insights of professional chefs.
Hummus: Lebanese Breakfast and Meze, Made Silky Smooth
A recipe for Lebanese hummus made silky with dried chickpeas and tahini. Covers how it is eaten at breakfast and meze, regional differences, why chickpeas are cooked with baking soda, lemon and garlic, using ice water, canned-bean substitutes, storage and sesame cautions, ingredient choices, how to recover from failures, and plating.
Shiro Wot: Ethiopian Chickpea Flour Stew
Shiro wot is an Ethiopian bean stew of chickpea flour, berbere and onions. Learn to whisk the flour so it never lumps and to eat it with injera.