Crumpets from sourdough starter

http://chocolateandzucchini.com/recipes/bread-brioche/sourdough-crumpets-with-natural-starter-recipe/

Misir Wot

1/2 c oil
2 medium finely chopped onions
1 tsp chopped garlic
1-3 tsp berebere
1 c red lentils
3 finely chopped carrots
salt to taste

1. Saute onion in oil, on medium heat, for 5 minutes.
2. Add garlic and berebere, cook for 5 minutes. You may need to add a bit of water to prevent burning.
3. Add lentils and carrots. Cook for 5 minutes. You may once again need to add a bit of water to prevent burning.
4. Add 1-1.5 cups of water, making sure lentils are covered. Lower heat, cook for 20 minutes until the lentils are soft and carrots almost melt into the sauce.
5. Add salt to taste, cook for 5 more minutes.

Goes well with injera:
http://yumuniverse.com/authentic-ethiopian-injera-100-teff-flat-bread/

Chana dal - soup that Amelie actually ate.

http://cooking.nytimes.com/recipes/1014366-chana-dal-split-chickpeas-new-delhi-style

Pumpkin and sage mash

http://www.bbc.co.uk/food/recipes/butternutsquashsagea_92665

Cabbage

3 lb red cabbage
3/4 lb onions
1 lb apples
1/2 lb bacon
1 tbsp fennel seeds
150 ml balsamic vinegar

http://www.jamieoliver.com/recipes/vegetables-recipes/must-try-red-cabbage-braised-with-apple-bacon-and-balsamic-vinegar/#shWD7EixsQ3jxSW5.97

Nam tok

Ingredients

• 1 pound skirt steak or boneless pork chops
• fresh lime juice from 3-4 limes
• 1 tbsp. toasted rice powder
• (Optional: 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference)
• 1.5 tbsp. fish sauce
• 1 tsp. Brown sugar
• 1/2 c. water
• 1 c. green onion, sliced to 1/4 in.
• 1 c. fresh cilantro or basil, leaves coarsely chopped, and stems minced
• 2-3 shallots, thinly sliced or 2 tsp garlic, minced
• 1 c. fresh mint leaves, coarsely chopped
• 
  

Instructions

1. Salt and pepper your meat. Grill the meat to your preferred doneness. Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don't forget about flipping it. After it's cooked, let it sit for about 10 minutes. Then thinly slice it. Keep the juices from the meat in the pan, or on the plate.
2. Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until preferred flavor. I like the lime in the lead, with the toasted rice powder, saltiness and chili following.
3. Once the sauce has thickened a bit, turn off the heat and add the shallots. Mix until shallots have softened some. Then add in green onion, cilantro leaves and stems and mint.
4. Serve over rice

http://thai-foodie.com/thaifood/nam-tok-recipe-thai-steak-salad-%e0%b9%80%e0%b8%99%e0%b8%b7%e0%b9%89%e0%b8%ad%e0%b8%99%e0%b9%89%e0%b8%b3%e0%b8%95%e0%b8%81/

Cream of asparagus soup

http://www.saveur.com/article/Recipes/Asparagus-Soup

Sambar

http://www.manjulaskitchen.com/2011/07/19/sambar-spicy-lentil-soup/

Harissa

http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188

Cholar Dal

cholar dhal

Print

prep time

10 mins

cook time

10 mins

total time

20 mins

author: holycowvegan.net

recipe type: indian

cuisine: vegan

serves: 4

ingredients

• 1 cup channa dal
• ¼ tsp ground turmeric
• 2 bay leaves
• 1 tsp vegetable oil (I used rice bran oil as it has a high smoke point)
• 1 tsp mustard seeds
• 3 green cardamom pods
• 3 cloves
• 1-inch stick cinnamon
• 1 tbsp grated ginger
• ¼ cup golden raisins (i used dried cranberries which worked well)
• ¼ cup thick coconut milk
• 2 tbsp grated jaggery (substitute with brown sugar if you can't find this)
• 3-4 slivers of fresh coconut (optional).
• Salt to taste
• ¼ cup fresh coriander leaves, chopped

instructions

1. In a pressure cooker or in a saucepan, combine the dhal with bay leaves and turmeric.
   1a. If using a saucepan: cover the lentils with an inch of water, bring to a boil, and let the lentils cook at a simmer, covered. Check frequently to ensure they don't dry up and add more water if needed. Cook the lentils until they are really soft and tender.
   1 b. If using a pressure cooker: add 3 cups of water to the 1 cup of dhal, bring to high pressure, and cook for 6 minutes.
2. In another saucepan, heat the oil.
3. Add the mustard seeds and, when they sputter, add the cloves, cardamom and cinnamon.
4. Saute a minute until the cardamom looks puffy, then add the slivers of coconut, if using, and saute until they get lightly golden brown.
5. Add the raisins and ginger, saute for 30 seconds, then add the cooked dhal. Stir well to mix.
6. Add some water if the dhal is too dry. You want it to have a thicker consistency than most dhals do, but not so thick that it's dry.
7. Add the jaggery (i used brown sugar) and coconut milk and heat the dhal through.
8. Garnish with coriander leaves and serve hot.

From:

http://www.quincesandkale.net/tag/beans-and-lentils/page/3/

Curtido

http://low-cholesterol.food.com/recipe/curtido-de-repollo-el-salvadorean-cabbage-salad-207798?ic1=obnetwork

Pupusas

http://www.food.com/recipe/pupusas-220460

honey mustard Brussels sprout slaw

INGREDIENTS

Coleslaw

• 1 pound Brussels sprouts
• ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
• ⅓ cup tart dried cherries or cranberries, chopped
• ⅓ cup finely shredded Parmesan cheese

Honey mustard dressing

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed or minced
• ¼ teaspoon sea salt

http://cookieandkate.com/2013/honey-mustard-brussels-sprout-slaw/

Masar Dal (Lentils with garlic butter)

Masar Dal (Lentils with garlic butter)
1 ½ cups pink or yellow lentils 
¾ tsp turmeric
2 tsp Kosher salt
For tadka:
5 tbsp vegetable oil
5-6 large garlic cloves, peeled and sliced lengthwise

Pick over, clean, and wash lentils [I usually do 3 rinse/agitation cycles]
Put the lentils in a deep pot along with the turmeric and 5 cups of water, and bring to a boil, stirring often, as the lentils have a tendency to lump together at this stage. Reduce heat to medium-low and simmer, partially covered, for 25-30 minutes (40-45 minutes for yellow lentils) or until the lentils are thoroughly cooked and tender when pressed between your fingers. Stir now and then to prevent sticking. Turn off the heat, and beat the lentils with a wire whisk or wooden spoon for a minute to smooth the puree. [I’m lazy, so I pull out the immersion blender] Measure. There should be 5- 5 ½ cups of lentil puree. If you have less, add sufficient water to make 5 cups. Stir in the salt. (The lentil puree may be prepared ahead and refrigerated for up to 3 days. It also freezes well. Defrost thoroughly before proceeding with the recipe.)

When ready to serve, simmer the puree in the pot over heat until piping hot. The puree thickens with keeping; therefore check the consistency and add water if necessary. It should be like a moderately thick cream soup. Keep the puree warm while you make the tadka.

Heat the oil over medium heat in a small frying pan. When it is hot,add the garlic slices, and fry just until they turn light brown and are still soft(about 1-2 minutes). Turn off heat and immediately pour this perfumed garlic butter with the slivers over the lentil puree. Stir to mix, and serve in small bowls.

carrot and moong dal salad

http://www.manjulaskitchen.com/2013/01/19/carrot-and-moong-dal-salad/