Azifa (Pureed Green Lentils, GF)
Azifa is a vegetarian dish usually served during lent. It is eaten with injera (Ethiopian bread) or any bread.
Makes 6-8 servings.
Ingredients
1 ½ cups lentils
juice of 3 medium limes
5 medium jalapeno peppers
3 medium red onions
½ tsp black pepper
1 cup oil
1 tbsp English mustard
Preparation
Wash and boil lentils until they are soft. Drain the water and mash. Seed jalapeno peppers and cut them and the onions into small pieces. Mix the mashed lentils with oil, mustard and lime juice. Then add the jalapeño pepper. Mix well and refrigerate. Serve cold.
Submitted by Bella S. From Exotic Ethiopian Cooking, by D.J. Mesfin.
Festive Black Bean Salad (GF)
Makes 10 servings. Per serving: 155 calories, 8 g protein, 26 g carb, 3 g fat, 0.5 saturated fat, 0 mg cholesterol, 584 mg sodium, 8 g fiber
Salad
3 cans black beans (15 ounces each), rinsed and drain
1 can water-packed corn (15 ounces), drained
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
Dressing
2 tablespoons cider vinegar
2 tablespoons pineapple juice
4 teaspoons olive oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Whisk together dressing ingredients and pour over salad. Toss to coat. Cover and chill for at least one hour before serving. Serving option: Mix with rice before serving for a complete protein.
Submitted by Thomaida H. from Annie O.
Greek Style Peas (O-)
Oil can be omitted for strict fast days.
Makes 4-6 servings
Ingredients
2 – 3 T. olive oil
1 – 8 oz. can tomato sauce
1 pound bag of frozen peas
1 – 2 t. dried dill
Salt and pepper to taste
Preparation
In a saucepan, add oil and tomato sauce and cook for about 5 minutes, on medium heat, stirring occasionally until sauce thickens.
Add frozen peas, dill, salt and pepper, cover with a lid and cook over low heat for about 10 -15 minutes, stirring occasionally until all water is absorbed and the peas are saucy.
Submitted by Paraskevi W.
Lima Beans or Zucchini, Greek Style (GF)
Makes 4-6 servings
Ingredients
2 – 3 T. olive oil
1 – 8 oz. can of tomato sauce
1 bunch of green onions, white and green parts, sliced thin
1 pound package of frozen lima beans
1 – 2 t. dried dill
Salt and pepper to taste
1 cup of water
Preparation
- In a saucepan, add oil and tomato sauce and cook for about 5 minutes, over medium heat, stirring occasionally, until sauce thickens
- Add lima beans, green onions, dill, salt and pepper and water; stir well, cover with lid and cook on low heat for about 20 – 30 minutes, until most of the water is absorbed and the lima beans are saucy
- To make the recipe for zucchini, omit the lima beans and replace with 6 to 8 small zucchini squash, washed and scrubbed well, skin left on, sliced about1/2 inch thick
- Omit the water, the zucchini having a lot of moisture will release plenty of liquid
- Cook, stirring occasionally for 20 – 30 minutes until zucchini is soft and most of the liquid is absorbed, and zucchini is saucy
Submitted by Paraskevi W.
Pascale’s Favorite Vinaigrette (GF)
Ingredients
2 c. canola oil
3/4 c. seasoned rice vinegar
2 T. dijon mustard
3 cloves minced garlic
1 T. salt
1/2 t. pepper
2 t. anchovy paste (optional)
Directions
Whisk in vinegar slowly to emulsify, then the rest.
Keeps refrigerated for a month or two, enough for multiple salads.
Submitted by Jennifer R.
Quinoa Salad (GF)
Ingredients
3 cups cooked quinoa (about 1 cup uncooked + 2 cups water + 15 min simmering until water is absorbed)
1/4 c. pine nuts, toasted
1 yellow bell pepper, finely diced
6 dried apricots, finely diced
3 TBS golden raisins
2 TBS dried currants (or just double the raisins)
2 TBS chopped fresh cilantro or chive (its also just fine without this if you don’t have any on hand)
Dressing
1 clove garlic, pressed salt to taste large pinch of cumin
2 TBS lime juice
1/4 c. olive oil (more or less depending on your taste)
Mix everything together, and refrigerate. Enjoy!
Submitted by Beth D. From The Joy of Cooking (1997 edition).
