Oh, another delicious looking recipe submitted by a site visitor to BlacksGoingVegan.Com. We love to get your recipes, and it’s especially exciting when the recipe submissions represent the cuisine of other countries, in this case Ethiopian cuisine. Yummy!
You will note that it calls for a vegetable called an eddoe, which may be unfamiliar to you. Eddoes can usually be purchased in ethnic markets, like here in the Oakland area at Housewives Market or any of the African/Caribbean grocery stores. A video is included which shows you how to shop for and choose fresh eddoes.
- 2 Ripe Avocados
- 2 branches of broccoli
- 1 big pomegranate
- 3 boiled eddoes
- 1 yellow pepper
- mixed greens (lettuce, rocket, batavia)
- 200 grams (just under 1 cup) of split peas yellow one
- Include some fresh turmeric when the peas is ready
- 50 gram (about ¼ cup) each of wheat berries, Camargue red rice, green wheat freekeh, Black barley and quinoa
- For the Dressing Sauce
- 7 leaves of fresh basil
- 3 cherry tomatoes
- 2 teaspoons pure olive oil
- 1 or 2 cloves of garlic
- put some red onion
- Blend dressing ingredients together until smooth.
- Combine with other ingredients, which have been sprouted in water for 24-48 hours or cooked until tender.