Dinner Bowl #57

 Happy St. Patrick's Day! I wanted cabbage for today, but I went in an unconventional direction for it.

I made Ethiopian food! Berbere kamut with avocado (recipe from Coptic Cooking), garlic-ginger sauced lentils (recipe from Vegan Richa), and braised cabbage and carrots (recipe from Healthy Slow Cooking).

On the using things up front, this employs kamut, with a bonus of using a bit of berbere seasoning. I really enjoyed the berbere kamut, cooked up with some sweet potatoes and carrots. Avocado went well with it. I topped it with some flaky sea salt to finish it off. It was perfect.

I soaked the lentils (as I always do), which helped them cook better. These weren't amazing right when I made them, but since they sat on the stove for a while as everything else was finishing up, the flavors melded beautifully and ultimately they were delicious. I froze some for a later iteration of me. The jalapeno didn't making things too spicy, and infused things with a lot of good flavors. Peppers are more than heat, and bring a nice sweetness, too.

As for the cabbage: I really don't eat cabbage as often as my love for it would suggest I ought to do. I don't know why I don't cook cabbage more often. This was a nice way to have it, and a relatively easy recipe, too. It, too, has some jalapeno for a bit of spice, but not too much--since both the lentil and cabbage recipes directed me to remove the seeds and white parts of the peppers, they really didn't have much heat.

The lentils and cabbage recipes are technically from 2015's Teff Love, just published on other sites, and making this really made me want to have the book! I thought all these flavors went super well together, and so much of this is peasant fare--sturdy veggies are cheap, after all. Well, as cheap as anything is these days, I guess.