Today is the last Monday of February and the last post in our series for Black History Month. This Meatless Monday I take you on a trip through vegetarian/vegan Africa:
First stop…appetizers in Egypt for hummus on the Nile. This chickpea dip, when paired with pita bread, makes for a complete protein (and the raw garlic used to make this dip helps combat colds and flu).
A Quickie Recipe for hummus
1 can of Eden organic chickpeas (540mL/190z OR the next size down is o.k.)
1/4 cup each of lemon juice and tahini (sesame seed paste)
1-2 cloves of raw garlic
1-2 Tablespoons olive oil
salt , cumin and sumac (lemon-flavoured spice) to taste
Rinse and drain chickpeas. Place in blender with the remainder of the ingredients and puree until smooth. Serve with grain of your choice (bread, cracker, couscous etc.) to make a complete protein. OR use as a spread on a roasted vegetable sandwich.
For our next course we head to Ethiopia and we are in luck! It is Lent and orthodox Ethiopians abstain from eating most animal products. It is vegetarian food for all! Lentils, vegetables and injera abound. See original post for details on vegetarian Ethiopian cuisine.
Still not full we head to Ghana in West Africa for some ground nut stew (peanut soup) and fufu dumplings (little doughy balls of pounded yam or plantain).
After all that spicy and filling food we end up in Morocco for mint tea. Mint is a great digestive tonic and the spoons full of sugar in the tea help the herbal medicine go down nicely.