MAKES 4–6 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
HEALTH IS IN THE HUE
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
SUPER GREENS
VISION MISSION
When we first went vegan all those years ago, we went to Ethiopian restaurants often because they had so many vegan options and the food was fabulous. To this day, Ethiopian food is still one of our favorite cuisines. So of course, we had to include a traditionally inspired Ethiopian platter among the recipes. There’s lots of vegetable chopping in this recipe, but I promise you, it’s worth it. In fact, invite some friends over and make it together. It’ll taste even better that way!
1 tablespoon extra-virgin olive oil
¼ medium yellow onion, sliced
3 garlic cloves, finely chopped
1 bunch collard greens, stems removed and greens chopped in thin ribbons (about 4 cups)
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil
½ medium yellow onion, chopped
2 garlic cloves, finely chopped
1 jalapeño, chopped
¼ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon cinnamon
¼ teaspoon ground clove
1 medium carrot, chopped into ¼-inch slices (about 1 cup)
1 medium golden potato, chopped into ¼-inch slices (about 1 cup)
⅓ head cabbage, finely sliced (about 3 cups)
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil
¼ medium yellow onion, finely chopped
2 teaspoons berbere spice (or more, to taste)
3 garlic cloves, finely chopped
1 cup uncooked red lentils
½ teaspoon sea salt
3 medium tomatoes, chopped (about 3 cups)
2 tablespoons finely chopped red onion
1–2 jalapeños, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon peeled and grated ginger
½ teaspoon sea salt
Freshly ground black pepper, to taste
4 whole-grain injeras
COLLARD GREENS In a large skillet, heat the oil over medium heat. Stir in the onions and garlic and sauté until the onions are translucent, 3 to 5 minutes. Add collard greens, ½ cup water, and salt. Cover and simmer until tender, about 10 minutes, stirring occasionally.
CABBAGE, POTATO, AND CARROT In a large skillet, heat the oil over medium heat. Stir in the onions, garlic, and jalapeño, and sauté until the onions are translucent, 3 to 5 minutes. Add the spices and stir until incorporated. Add the carrot, potato, cabbage, ¼ cup water, and salt and mix very well. Cover and cook, stirring every 5 minutes until potatoes are tender, about 15 minutes.
RED LENTILS In a large skillet, heat the oil over medium heat. Stir in the onions, and sauté until they are translucent, 3 to 5 minutes. Add the berbere and garlic and combine thoroughly. Add 3 cups water and stir until all the ingredients are combined. Add the lentils and salt and bring to a boil. Reduce heat and simmer until the lentils start to break apart, about 20 minutes.
TOMATO SALAD In a large bowl, combine the tomato, onion, and jalapeño. In a separate medium bowl, whisk together the oil, vinegar, ginger, salt, and pepper. Pour the sauce into the tomato mixture and combine thoroughly.
To serve, spread one piece of injera on a large plate. Spoon collard greens, cabbage, lentils, and tomato separately onto injera. Add extra injera on the side.
TIPS Injera, Ethiopia’s traditional fermented flatbread made of nutritious teff flour, is available in some national grocery stores, in local Ethiopian grocery stores, and online. If you don’t have injera, substitute whole-grain tortillas or pita.
Berbere, a traditional Ethiopian chili spice blend, is available at many grocery stores and online.