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Click below to download : Stews - Vegetarian - Pumpkin Stew (yedubba Qwanta Wat) (Format : PDF)
Stews - Vegetarian - Pumpkin Stew (yedubba Qwanta Wat)
1 large pumpkin2 large red onions, chopped
1 Tablespoon spiced butter/ghee
1/2 Tablespoon berbere, or to taste
1 inch slice of ginger, grated
2 cloves garlic, crushed
1 teaspoon cardamom
1/2 cup dry white wine
salt and pepper
water
Chop onion and fry in the spiced butter. Cut pumpkin into cubes and set aside. Add berbere, ginger, garlic, cardamom, wine, salt and pepper and cook another minute. Add pumpkin and cook on low heat another minute. Add water and cook about 45 minutes or until water is evaporated. Serve hot.
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Stews - Vegetarian - Southwestern Vegetable Stew
1 ancho chile -- stemmed and seeded 1 mulato chile -- stemmed and seeded 4 teaspoons vegetable oil 1 cup chopped onion -- (1/2 large) 2 medium clove garlic -- peeled and crushed 1/2 teaspoon ground cumin 1/2 teaspoon dried mexican oregano -- crumbled 1 (14 oz.) can diced tomatoes -- drained 1 cup vegetable broth 1 medium red bell pepper -- cut in 1" chunks 1 medium yellow bell pepper -- cut in 1" chunks or 1/2 medium zucchini (or 1 small) halved lengthwise and cut into 3/4-inch-thick slices -- (2 3/4 cups) 1 (8 oz.) can corn kernels --
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1 Cup dried lentils 1 Cup green peas 1 Red onion, chopped 2 large tomatoes, chopped Juice of 1/2 small lime Anaheim green peppers to taste, optional 1/4 cup spiced butter 1 1/2 teaspoon berbere 1/8 teaspoon cardamom 1 Teaspoon cumin 2 cloves of garlic, crushed Chili pepper to taste, preferably New Mexico chilis Salt and pepper Wash lentils and cook. While they are cooking, fry the onions in the spiced butter/ghee. Add garlic, berbere, cardamom, cumin and chili and fry another minute or two. Add tomatoes, green peppers, lime juice and a little water and simmer. When Lentils are ready,
Stews - Vegetarian - Lentil Stew (yemiser Wat)
1 Cup dried lentils 1 Cup green peas 1 Red onion, chopped 2 large tomatoes, chopped Juice of 1/2 small lime Anaheim green peppers to taste, optional 1/4 cup spiced butter 1 1/2 teaspoon berbere 1/8 teaspoon cardamom 1 Teaspoon cumin 2 cloves of garlic, crushed Chili pepper to taste, preferably New Mexico chilis Salt and pepper Wash lentils and cook. While they are cooking, fry the onions in the spiced butter/ghee. Add garlic, berbere, cardamom, cumin and chili and fry another minute or two. Add tomatoes, green peppers, lime juice and a little water and simmer. When Lentils are ready,
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