Can you guess the 8 spices on the plate?

I’ll give you a not-so-helpful hint: you likely already have ALL of these spices in your pantry

Ok here it is…

HOMEMADE TACO SEASONING MIX INGREDIENTS:

To make this homemade taco seasoning recipe, you will need the following spices:

• Chili powder: American-style chili powder, which includes a mix of other spices.  (For my International readers, American chili powder, it is fairly mild and is not cayenne pepper. ♡)
• Ground cumin, garlic powder, onion powder and dried oregano
• Smoked Paprika: I prefer to use smoked paprika, but you could also use standard or sweet paprika if you prefer.
• Salt and black pepper: For this recipe, I used pink Himalayan salt and course ground black pepper.
• Crushed red pepper flakes: Add a bit of heat.  For a milder taco seasoning, you can leave these out.  If you don’t have crushed red pepper flakes on hand, you could also sub in a pinch of cayenne.

How to Make It

1. Combine the ingredients.  Combine everything together in a small jar, cover and shake until evenly combined.
2. Store. Your batch of homemade taco seasoning mix should last you about a year!

More recipes from That Green Lyfe’s Kitchen:

How To Make Sea Moss Gel | No Heat Required

How To Make Fruit Infused Sea Moss Gel + FAQ

Damn Good Vegan Caesar Salad Dressing

Print

Homemade Taco Seasoning Mix Recipe

This is a super reliable, all out good taco seasoning mix recipe. Double or triple the batch. Make it over and over again. You'll be pleased to always have some on hand. Use it for popcorn, tacos (of course), burritos, corn on the cob, salads, dressings, refried beans, and more!

Course Condiments, How-To

Cuisine Mexican, Tex-Mex

Keyword pantry staples, salad topper, spices, taco mix, taco mix recipe, taco seasoning mix

Prep Time 5 minutes

Total Time 3 minutes

Equipment

• Air-tight container (mason jar or BPA-free plastic container)

Ingredients

• 4 tablespoons chili powder
• 3 teaspoons ground cumin
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon oregano

Instructions

• Combine all spices together in a small jar, cover and shake (or stir) until evenly combined.
• Use immediately or cover and store for up to one year.

The post Easy Homemade Taco Seasoning Mix Recipe | DIY appeared first on That Green Lyfe.

Once you have the proper gel to fruit ratio, the possibilities of flavor combinations are endless!

Many recipes call for half of an ounce of dry sea moss per 16 oz jar. This isn’t necessarily “wrong” or “incorrect”; it’s more about preference. I like my sea moss on thicker side, so, I add a FULL ounce of dry sea moss per 16 ounce jar of fruit infused sea moss gel. One FULL ounce of dry sea moss per 16 oz jar of gel also equals more sea moss benefits in each tablespoon serving when compared to using only a half of an ounce of dry sea moss. YES!

When sea moss is soaked in water, it expands to 2-3 times its size.

Make Fruit Infused Sea Moss Gel

To make fruit infused sea moss gel, you would add in your choice of fruit to the blender, then blend until smooth and creamy. Depending on your taste preference and ripeness of fruit, you may or may not need to add any sweetener such as agave nectar, honey, or stevia.

Note: If choosing a banana for your fruit (or one of your fruits), gel discoloration may happen after three to four days. I recently experimented with a banana mango fruit combo; While still tasty, my sea moss gel went from bright yellowish-orange to a lighter brown. Not. Cute. At. All. So yeah, no banana unless you plan to consume it within a couple of days.

Here are some Fruit Infused Sea Moss Gel Flavor Ideas:

FAQ

Print

How to Make Fruit Infused Sea Moss Gel + FAQ

You'll want to pinch yourself when you realize how easy it is to make fruit infused sea moss gel. Why continue to buy it? Save your money and start making your own.

Course How-To

Cuisine American, Caribbean

Keyword fruit infused sea moss, fruity sea moss, helpful how-to, sea moss gel, sea moss gel recipe, sea moss recipes

Prep Time 10 minutes

Soaking time 8 hours

Total Time 8 hours 10 minutes

Servings 16 ounces (approx)

Equipment

• High Speed Blender
• Mason jar or air-tight container

Ingredients

• 1 ounce Dry Sea Moss
• 3/4 cup Spring water for blending
• 1 cup fresh or frozen fruit of choice organic if possible
• 1-2 teaspoons agave nectar optional

Instructions

• Thoroughly rinse and clean dry sea moss. When fresh out of the package, sea moss can have lots of sand, salt and dirt on it. You want to assure you rinse several times–thoroughly.
• Soak sea moss in water at room temperature for at least 5 hours or overnight. Be sure to soak in a large enough container as it can expand to 2-3 times its size. (No need to soak in refrigerator)
• After soaking, rinse one more time (if necessary). Drain and add rinsed sea moss to the blender along with 3/4 cup of spring water, fruit, and agave nectar (optional). Blend until desired texture is reached.

  Note: If using frozen fruit, allow fruit to thaw before adding it to the blender.
• Store in a sterile mason jar or other air-tight container. Refrigerate for up to 1 month (or freeze for up to 6 months).
• Note: Freshly prepared sea moss gel takes about 2 hours to thicken/set in the refrigerator.
• Scoop it right out of the jar and consume on its own or add 2 tablespoons to applesauce or smoothies.

Notes

BUY WILD-CRAFTED SEA MOSS KIT

Free Shipping in the United States!

The post How to Make Fruit Infused Sea Moss Gel + FAQs appeared first on That Green Lyfe.

I’ve been experimenting with making more healthy, creamy, guilt-free sweet things. It’s been going well. Can’t you tell? Sometimes I’m just in the mood for things like this: lightly sweetened, and just….easy.

For starters, here’s the rundown on millet according to Web Md:

Millet is rich in dietary fiber, both soluble and insoluble. The insoluble fiber in millet is known as a “prebiotic,” which means it supports good bacteria in your digestive system. This type of fiber is also important for adding bulk to stools, which helps keep you regular and reduces your risk of colon cancer

I’m compelled to continue to experiment with millet. The fact that I was able to make millet custard opens my mind up to a whole treasure chest of new ideas.

Craving more recipes like this one? Check these out:

Black Sesame Horchata Chia Pudding

Carob Banana Kamut Pudding

High Protein Superfood Porridge

How to Make Sea Moss Gel

Print

Creamy Coconut-Banana Millet Custard (Macros Included)

Creamy Coconut Banana Millet Custard. This bowl of goodness hits the spot for breakfast, as a snack, or as a sweet follow-up to dinner.

Course Breakfast, snacks, Sweet Stuff

Keyword banana, breakfast, coconut cake, custard, desserts, pudding

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 people

Calories 144kcal

Ingredients

• 1/3 cup raw millet
• 1 cup coconut milk
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 banana
• 1 tablespoon sea moss gel (optional) (see note section below)

Instructions

• Before cooking the millet rinse it thoroughly in hot water, then bring to the boil with ½ cup of coconut milk and ¼ cup of water. Simmer for about 15 minutes, until the liquids are completely absorbed.
• Place the soft groats (millet) in the blender or food processor, add the remaining coconut milk, honey, peeled banana, sea moss gel and lemon juice. Mix for a perfectly smooth mousse (about 1-2 minutes of high-speed mixing).
• To obtain a very smooth consistency, you might need to mix it for a longer period of time, so be patient.
• Serve warm or cold.

Notes

Click here for How to Make Sea Moss Gel

Serving suggestions:

• maple syrup
• passion fruit
• pomegranate seeds
• mixed berries
• compote (See our Triple Berry Chia Compote recipe here)

---

Nutrition Facts (per serving): 

144 kcal        

2 g Fats

32 g Carbs        

2 g Protein

The post Creamy Coconut-Banana Millet Custard appeared first on That Green Lyfe.

This one of those “keep on the counter” types of desserts. This lemon coconut cake so easy to whip up, and even easier to please a crowd with!

I’ve made this recipe 4 times: Bundt style, cupcakes, loaf style, and even crispy, chewy waffle style…I KNOW!

Serve it along side some fresh squeezed vanilla-bean nut milk and babyyyyyyyy…you have yourself a match made in cake heaven! It’s sooo good. Kind of poundcake-like in texture, but a tad lighter in density.

You know what else is a pretty good idea but I haven’t tried it yet? Crumbling this cake on top of coconut yogurt. YUM!

This cake is such a crowd pleaser. Even non-vegans love it!

Craving something sweet other than this cake? Check out these recipes:

Super Moist Almond Peach Cake

Vegan Nutella

Black Sesame Horchata Chia Pudding

Carob Kamut Banana Breakfast Pudding

Print

Vegan Lemon Coconut Cake

This cake is the best of what the moist vegan cake world has to offer! It's a Lemon cake AND a coconut cake! Tart, Sweet, and decadent. This is the type of dessert that makes everyone happy. Enjoy!

Course Dessert, Sweet Stuff

Keyword cake, coconut cake, coconut lemon, lemon cake, vegan meat

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 207kcal

Author That Green Lyfe

Ingredients

Wet Ingredients

• 1 cup almond milk at room temp
• 1/3 cup coconut oil
• 2/3 cup coconut sugar
• 2 tablespoons lemon juice preferably freshly squeezed

Dry Ingredients

• 1 cup desiccated coconut (dry, shredded)
• 1+3/4 cups all-purpose white flour sifted
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• zest of 4 lemons

Instructions

• Heat the oven to 355°F (180°C).
• Line a 1 kg/2 lbs. tin with baking paper.
• Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room temperature plant milk and mix well with a spatula. Next, add in the desiccated coconut.
• In a small bowl, mix the flour with the baking powder and baking soda. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin.
• Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned. Allow to cool completely before serving.
• Once cool you can sprinkle the cake with some icing sugar (optional).

Notes

Macros:

207 kcal          

11 g Fats

24 g Carbs         

2 g Protein

The post Easy Vegan Lemon Coconut Cake | Macros Included appeared first on That Green Lyfe.

Smart nutrition and intense training are the most crucial parts of building a strong body. Supplements are not mandatory but are important for great results. However, they will never replace diet and exercise. Here’s the bottom line, if you put in the effort, supplements will definitely enhance your results.

Before we dive into how and when you should take each supplement, let’s explain the “why” behind them.

Protein Powder

Protein powder is an essential vegan bodybuilders powerhouse. It can be difficult to reach your daily protein requirements as a vegan especially if you are not supplementing with a high quality protein powder. Always look for a protein powder that contains at least 25 grams of protein per scoops. Any less than this, you’ll find yourself adding about 5 scoops to get a decent amount of protein which can not only be costly and way too thick to stomach. Yikes!

Here are 2 of my faves:

However, you may choose whatever protein powder suits your tastes and budget as long as the protein content is high and it does not contain a lot of sugar. If you find your are falling short of your protein requirements, add an additional scoop of powder to your protein shake. I personally like to have a minimum of 50g protein per shake.

L-Glutamine

L-Glutamine is one of the most important nutrients for a healthy digestive tract because of its ability to maintain the integrity of the intestinal wall. This amino acid (in fact it’s the most abundant amino acid in the body) is great for recovery as it heals all tissue in the body, especially those irritated tissues in the digestive tract. It is also known as the calming amino acid since it’s very effective at reducing anxiety, as well as sugar and alcohol cravings.

Shakes, Pills & Oils

Post Workout Shake
A good post workout product will provide you with adequate doses of BCAA, creatine, leucine, glutamine and fast digesting carbs to replenish muscle glycogen and shuttle nutrients to your muscles. Ideally, carbohydrates should be separate from the other ingredients so that you can adjust your carb intake as needed for your body size and goals, so don’t be tempted to by an “all in one” drink. This is why (I believe) it’s important to mix your own post workout. Details of how to do this are detailed below in the supplement schedule.

Flax Oil
Flax oil supplements are a great source of essential omega-3 acids. Omega-3 fats may help reduce your risk of coronary heart disease, as well as support healthy brain and joint function. But for those who train, nothing is more exciting than current research suggesting flax oil may help with muscle growth and recovery as well as support fat loss. If you’re not already taking
a flax oil supplement, pick one up today. One tablespoon in the morning is all that is needed to enjoy the benefits.

Fat Burner
The addition of a fat burner to your supplement stack is especially important when doing a “shred” program (fat loss program). It’s important NOT to overuse fat burning products though as your body will eventually become accustomed to them at which point you’ll stop seeing the benefits. Save the fat burners for when you’re shredding. I recommend l-carnitine, caffeine and green tea extract.

Acetyl L-Carnitine
Acetyl L-Carnitine is L-Carnitine with an acetyl group attached. This attachment increases carnitine uptake by the body, making it more effective. It is able to enter the brain, where it may aid in brain function,
boost alertness and support positive mood. In other areas of the body such as muscle cells, carnitine aids fat loss by transporting fatty acids into the power centers of cells, called mitochondria. These power centers work to
generate energy by burning up nutrients such as fat for fuel.

Caffeine
This potent central nervous system stimulant increases alertness, mental focus, and your pain threshold during workouts. It also functions as a powerful fat burner. Since it is a stimulant caffeine naturally increases the
number of calories your body burns. Caffeine also attaches to receptors on fat cells to blunt fat storage and increase fatty acid release.

Green Tea Extract
Green tea enhances fat loss and offers a whole host of additional health and physique benefits, including joint support and muscle recovery. It aids fat loss by boosting daily calorie burn. The ingredients in green tea responsible for this effect are called catechins. The most important catachan is epigallocatechin gallate (EGCG). EGCG inhibits an enzyme that normally breaks down epinephrine, a neurotransmitter and hormone
that boosts metabolic rate and fat burning.

Conjugated Linoleic Acid (CLA)
Conjugated linoleic acid is a naturally occurring group of omega-6 fats that aids fat loss and supports lean mass. CLA burns body fat by boosting your metabolic rate and inhibiting the enzyme liver protein lipase (LPL). LPL allows fat cells to pull fat from the bloodstream and store it as body fat.
By inhibiting LPL, CLA encourages the body to burn fat instead of storing it. By helping the body use fat for fuel, CLA also spares your muscle mass. When your body is fueling itself with fats, it doesn’t need to break down
muscle tissue for additional fuel. In this way, CLA can help you burn unwanted fat and preserve your hard-earned muscle.

Apple Cider Vinegar
Studies have shown that raw, unfiltered Apple Cider Vinegar may be beneficial to fat loss as when eaten with a meal as it helps the stomach to break down food faster, so it stays in the digestive tract for a shorter time. The less time food stays in your intestines, the less calories are absorbed. It can be taken on it’s own, or mixed with a little water. Any brand is fine as long as it is raw and unfiltered. My favorite is Bragg’s Organic Apple Cider Vinegar. Try taking 1 tablespoon (with water) before or after each meal.

Branched Chain Amino Acids (BCAAs)
Branched-chain amino acids (BCAAs) are a group of three essential amino acids: leucine, isoleucine and valine. BCAA supplements are commonly taken in order to boost muscle growth and enhance exercise performance.
They may also help with weight loss and reduce fatigue after exercise. Some plant-based protein powders already contain BCAA’s, so this BCAA category will be fulfilled via your intra-workout protein shake and/or your post-workout shake.

SAMPLE SUPPLEMENT SCHEDULE

Wake-up Supplements

• Caffeine – 200-300 mg (either supplement or in your morning beverage)
• Green Tea Extract – 500-1000 mg
• Acetyl L-Carnitine – 2 g

Pre-Workout (30-50 min before workout)

• Caffeine – 200-300mg
• Green Tea Extract – 500-1000mg
• Acetyl L-Carnitine – 2g
• Creatine – 5g
• BCAA – 5g

Intra-workout (Sip immediately before and throughout workout)

• 1-2 scoops Protein Powder (add to 20-24 ounces of water to make protein shake)

Post-Workout Protein Shake (consume within 30 minutes after workout)

• Protein powder – 2 scoops
• BCAA – 5g (omit it protein powder contains BCAA’s)
• Creatine – 1.5-5g
• L Glutamine – 3-5g
• Leucine – 5g
• (Blend the above together as a protein shake)

FOUND THIS INFORMATION ON VEGAN BODYBUILDING USEFUL? YOU MAY FIND INTEREST IN THESE ARTICLES:

The Ultimate Vegan Keto Shopping List

Get into Ketosis Faster w/ These 6 Hacks

9 Drinks You Can Have Without Breaking Your Fast

Legit Sports Drink Recipes You Have To Try!

Affiliate Disclosure: many of these links are affiliate links so if you purchase any of these items through the links on this page, I make a small commission that is used to help keep That Green Lyfe up and running. I only link to products I personally use or have used and support. If you purchase through my links, you have my sincere thanks!

The post Essential Vegan Bodybuilding Supplements + Supplement Schedule appeared first on That Green Lyfe.

Everything Legendary founders Duane “Myko” Cheers, Danita Claytor, and Jumoke Jackson appeared on the show to pitch their business, which makes vegan burgers inspired by their mothers with a proprietary blend of hemp protein, coconut oil, potato starch, and beet extract.

“We knew from the start that taste is everything,” Cheers said. “It began with a search for something healthy and good-tasting that our mothers would want to eat. Once we had that, we took it to the streets with pop-up stores and street festival sampling, and let the community taste it for themselves. We all know that today’s consumers are demanding that their food be nutritious and supercharged with flavor. Our brand delivers. It’s Mom-Approved. And now, it’s also Shark-Sanctioned.”

Within 24 hours after the episode aired on February 26, 2021, Everything Legendary sold $250,000 worth of vegan burgers—proving that Cuban’s investment is already paying off. “This gives us the resources that allow us to position our brand against any competitor, where I know we will win on the flavor and quality,” Cheers said about Cuban’s investment. “For me, this investment is extremely personal. It is validation of my ‘never give up’ philosophy. I heard ‘no’ 1,000,001 times over the years, but this one ‘yes’ moment changes everything.”

The Washington, DC-based brand previously shipped its burgers directly to consumers but will begin stocking its burgers at retailers, including Acme, Giant, and Safeway, this spring and summer. 

Mark Cuban’s vegan investments

Cuban has been vegetarian since last year and, in addition to Everything Legendary, has previously invested in a variety of vegan companies, including dessert hummus company Delighted by Hummus, pork-free rinds brand Snacklins, date-based spreads company Wanna Date?, and snack brand Pan’s Mushroom Jerky.

In 2019, vegan meat brand Mrs. Goldfarb’s Unreal Deli received $250,000 in funding from Cuban in exchange for 20 percent of the company. Since then, the brand greatly expanded the availability of its plant-based corned beef across the country, including at delis in several cities, select Whole Foods Markets, Veggie Grill locations nationwide, and test locations of Quiznos in the Seattle area.

Popular Recipes from That Green Lyfe’s Kitchen

Authentic Misir Wot | Ethiopian Red Lentil Stew

Vegan Red-Red Stew | Spicy Ghanaian Black-Eyed Peas

How To Make Sea Moss Gel | No Heat Required

How To Make Cashew Milk in 30 seconds

Article Source: Veg News; Written by: ANNA STAROSTINETSKAYA

Affiliate Disclosure: many of these links are affiliate links so if you purchase any of these items through the links on this page, I make a small commission that is used to help keep That Green Lyfe up and running. I only link to products I personally use or have used and support. If you purchase through my links, you have my sincere thanks!

The post Everything Legendary: Black-Owned Vegan Meat Brand Strikes $300K Deal appeared first on That Green Lyfe.

There’s a common misconception that keto is an overly restrictive diet with little variety. Guess what? I’m here to dispel that myth once and for all. Let’s jump right in!

Your Vegan Keto Shopping List

Fats

NUTS:

• Almonds (P)
• Brazil Nuts
• Cashews (C)
• Hazelnuts (aka filberts
• Macadamia Nuts
• Peanuts (technically a legume)
• Pecans
• Pine Nuts (C)
• Pistachios (C)
• Walnuts

SEEDS:

• Chia seeds
• Flax seeds
• Hemp seeds (P)
• Pepitas (pumpkin seeds) (P)
• Sacha Inchi seeds (P)
• Sunflower seeds (P)

OTHER WHOLE FOOD FAT SOURCES:

• Avocados
• Coconuts
• Olives

NUT & SEED BUTTERS*

• Almond Butter (P)
• Coconut butter (coconut manna)
• Hazelnut butter
• Macadamia nut butter
• Peanut butter (P)
• Pecan butter
• Sunflower seed butter
• Tahini
• Walnut butter

(*opt for unsweetened nut and seed butters)

HEALTHY OILS:

• Almond oil
• Avocado oil
• Cacao butter (great for body care and desserts!)
• Coconut oil
• Extra-virgin olive oil
• Flaxseed oil (store in the fridge; not for cooking)
• Hazelnut oil
• Macadamia nut oil
• MCT oil (for adding to smoothies, coffee, etc.)
• Walnut oil

The post The Ultimate Vegan Keto Shopping List appeared first on That Green Lyfe.

In Ethiopia, this spiced butter is used in pretty much every dish you could imagine, it adds lots of amounts of character and depth to dishes like Misir Wot.

I highly recommend that you give Misir Wot a try. Without the niter kebbeh, it just wouldn’t be the same.

Misir Wot: Ethiopian Red Lentil Stew Recipe

Or, use it when making Mango Dal!

Mango Dal: Indian-Style Split Peas with Mango recipe

Making this Ethiopian butter is super simple. You just throw all of ingredients in a pan and let heat do the rest. The most “work” you’ll have to do is skim the foam (explanation in recipe directions).

Once you make a batch of niter kibbeh, you can rest assure that it will stay good in the fridge for a couple months or freeze it for longer. Some people even leave it at room temperature.

This is what it looks like when it’s melted

Make it Vegan!

The original (authentic) Niter Kebbeh is make with real butter, this recipe gives the option to use diary-free butter like this one.

Niter Kebbeh isn’t just for Ethiopian cooking, use it to enhance the flavor of your soups, add it to curries, melt it an dip your bread in it, or spread it on toast or bagels. Some even use it on their skin and hair! However you choose to enjoy it, once you’ve made it, you’ll never want to go back!

Print

How to Make Authentic Niter Kibbeh

Niter Kibbeh is a flavorful and fragrant clarified butter infused with aromatic spices. It's the non-negotiable ingredient that gives authentic Ethiopian and Eritrean cooking its unique flavor.

Course Condiments

Cuisine Eritrean, Ethiopian

Keyword African recipes, ethiopian recipes, ghee, keto, ketogenic diet, ketosis

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Author Candice

Ingredients

• 1 pound unsalted butter vegan alternative: use dairy-free butter
• 1 medium red onion roughly chopped
• 2 cloves garlic leave whole and smash with flat side of knife
• 2 inch piece of ginger peeled and chopped
• 1 teaspoon fenugreek seeds
• 1 teaspoon cardamom seeds
• 1 crushed cinnamon stick
• 1 teaspoon dried oregano
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground nutmeg
• 5 fresh basil leaves

Instructions

• Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add remainder of ingredients and continue cooking for 15 minutes, stirring occasionally.
• Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
• Cover tightly and store in the refrigerator for up to 2 months.

The post How to Make Niter Kebbeh | Keto | Vegan | Vegetarian appeared first on That Green Lyfe.

I’m participating in the 2021 Black History Virtual Potluck #BHMVP2021. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month.

See a sampling of some of the amazing participant recipes at the bottom of this post!

In honor of Black History Month, I decided to whip up one my favorite African dishes, Ethiopian red lentil stew, aka, MISIR WOT!

(Photo above: Vegetarian Ethiopian Feast made by yours truly!)

Y’all, I’ve had my fair share of Misir Wot in authentic Ethiopian restaurants in Los Angeles, and when I tell you that this recipe tastes just like it came out of Merkato’s kitchen, honeeeeeeeeeey, please believe! You will NOT be disappointed.

I took my time on it….

I soaked and rinsed the red lentils until the water ran clear.

Finely chopped my red onions and tomatoes, minced the garlic. microplaned the ginger, and got everything in order. I just felt like I needed to give this dish the extra special attention it deserved. And guess what? I sure did taste like it! Whew!

Here’s a run down on what to do after you prep your ingredients:

Sweat the onions

Add the niter kibbeh

Add garlic + ginger

Stir in the red lentils and berbere (I added more nitter kibbeh here)

Add chopped tomatoes and stir

Next add in the water and stir until combined

Simmer and stir occasionally. Add in 1 more cup of water (if needed). I also added in more berbere during this step.

Simmer and stir occasionally until lentils reach a creamy stew consistency.

Finally, taste FIRST (especially of your berbere spice blend already has salt in it….then add desired amount of pink salt.

Oh and did I mention that this Misir Wot freezes well? Here’s how I did it.

First, I allowed the stew to cool then I poured it in a gallon size freezer bag after pushing out as much air out as I could.

Fold the bag over, put into a second freezer bag (you know…for extra protection), then fold that bag over.

Place in the Freezer for up to 5 months.

When ready to eat, thaw stew in refrigerator overnight. For quick method, submerge bag in a large bowl of lukewarm to room temperature water.

Aside from the love and care I put into this Ethiopian Red Lentil Stew, I credit the authentic taste to both the berbere spice mix and homemade niter kebbeh. These two items are necessary and non-negotiable when preparing authentic tasting Ethiopian cuisine at home.

Buy them pre-made:

Pre-made Berbere

Pre-made Niter Kibbeh

Check out my homemade Niter Kibbeh recipe here:

Homemade Niter Kibbeh

——————————————-

More from That Green Lyfe’s Kitchen:

Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas

Mujadara: Lebanese Lentils, Rice and Carmelized Onions

Mango Dal: Indian-Style Split Peas w/ Mango

Print

Authentic Misir Wot | Ethiopian Red Lentil Stew

Ethiopian Red Lentil Stew, better known as Misir wot, is one of Ethiopia’s well known entrees. Healthy, protein packed, and richly spiced, Misir Wot is a truly memorable satisfying dish.

Course Lunch/Dinner

Cuisine Ethiopian

Keyword African recipes, berbere, ethiopian recipes, lentils, vegetarian, wfpb, wot

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Ingredients

• 1 cup red lentils use organic if possible
• 1 medium purple onion minced
• 3 cloves garlic (minced) use 4 cloves if desired
• 1 tablespoon fresh grated ginger I used a microplane
• 1 medium fresh tomato diced
• 4 tablespoons niter kibbeh
• 2.5 – 3 cups water use more or less to achieve stew-like consistency
• 4 tablespoons berbere spice use more or less if desired
• pink salt to taste add at the end (AFTER tasting)

Instructions

• Cover lentils in water and soak them while you chop your veggies (onion, garlic, ginger, and tomato).
• Pre-heat pot to low-medium heat (do not add any oil).
• Set veggies aside then rinse lentils until water runs clear. Drain and set lentils aside.
• Sweat onions in pot. If onions begin to stick, add a little water.
• Next, add niter kibbeh (Ethiopian ghee), garlic, and ginger. Saute' for 3-5 minutes.
• Add in berbere spice, lentils, and diced tomato and mix well for 3 minutes.
• Stir in 2 cups of water (reserve remainder of water for later). Cover and simmer 20-30 min, stirring occasionally.
• Check lentils and add in more water 1/2 cup at a time ONLY IF NEEDED to reach desired stew consistency OR if the misir wot is beginning to stick to the bottom of the pot.
• Note: If you happen to use just a tad more water than necessary and your wot is a bit "soupy", cover and simmer on low heat until stew like consistency is reached. (See picture in post for reference)
• When stew consistency is reached, TASTE FIRST then assess whether salt is needed and how much.

  Note: This depends on your berbere spice mix. If you bought it pre-made, it may already have salt in it, so, the salt you add in at the end and how much is needed is based on your preference. In this recipe, I only add in approx. 2 pinches of salt).
• Serve or injera or warm brown, jasmine, or basmati rice.
• Store in refrigerator in a tightly covered container for up to 3 days.
• This recipe freezes well–up to 5 or 6 months. See post for freezer instructions and pictures.

Notes

Niter Kibbeh recipe

 

Check out more talented Black Vegan/Vegetarian Food Blogger contributions to the Black History Month Virtual Potluck of 2021! #BHMVP2021

Malawah (Somali Sweet Pancake) | A Sweet Point Of View

Spicy Okra & Corn Salsa | Beautiful Eats & Things

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.

Yam and Plantain Curry | Ethically Living

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Tropical Candied Yams | Handy Chef

Cornmeal Coo Coo Recipe | HomeMadeZagat

Sweet Potato Bundt Cake | Lenox Bakery

Sugar Coated Vanilla Peanuts | Murielle Banackissa

BBQ Lentils over Grits | Rosalynn Daniels

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

The post Authentic Misir Wot | Ethiopian Red Lentil Stew appeared first on That Green Lyfe.

Here are the Top 5 foods you should consider adding to your vegan ketogenic diet:

Avocado

Mentioning avocados almost seems cliché because they’re so emblematic of
both vegan and ketogenic diets. However, there’s a reason for that. Avocados are loaded with vitamins and minerals, including significant amounts of potassium and the elusive B5. They’re also absolutely delicious, especially when sprinkled with hemp seeds and nutritional yeast or Everything Bagel Blend.

Spinach

Yes, frozen spinach. Spinach is a great source of vitamins A, C, and K, as well as manganese, iron, folate, potassium, and calcium. Frozen spinach is awesome because it’s cost-effective, ready to go at a moment’s notice with zero prep work, and super nutrient dense. I keep a few bags of spinach (as well as broccoli and cauliflower) in my freezer so that I can add more vegetables to smoothies and dinners with minimal effort.

Hulled Hemp Seeds (Hemp Hearts)

Hemp hearts have my heart and I can’t say enough good things about them! One serving (3 tablespoons/30 grams) contains 10 grams of protein and just 1 gram of net carbohydrates. These seeds also boast a pretty great omega-3 to omega-6 ratio and deliver significant quantities of magnesium, potassium, and zinc.

Use hemp seeds as the basis for a lot of sauces that normally would use
higher-carb nuts like cashews, as well as well as add them to smoothies and sprinkle them on top of salads and yogurt.

Nutritional Yeast

Nutritional yeast adds a cheese-like umami flavor to foods. Just 2 tablespoons (10 grams) contains 8 grams of protein and a host of B vitamins, all for just 1 gram of net carbohydrate (carb counts may differ among brands). Add nutritional yeast to creamy sauces and sprinkle it on top of roasted veggies, sliced avocados, and even spaghetti!

Sauerkraut

I love fermented foods, especially lacto-fermented foods like sauerkraut. Not only is sauerkraut rich in sulfur compounds from the cabbage, but the process of fermentation effectively consumes the carbohydrates present in the cabbage. Fermented foods have demonstrated a host of health benefits in studies, from improved digestion and a reduction in inflammation to improved mental health and moods. Emerging research also suggests that certain strains of lactic bacteria even produce B vitamins as a by-product of the fermentation process. Get creative! Add sauerkraut to salads, avocado toast, sandwiches, or just eat a fork-full as is.

If you found this vegan keto article useful, you may find interest in these:

Low-Carb Curry Tofu Salad (Macros Included)

Keto for Women: 5 Diet Mistakes Woman Can Make

Get Into Ketosis Faster With These 6 Hacks

Recommended Vegan Keto Cookbooks

———————————————–

See Medical Disclaimer

(This post contains affiliate links. If you click on any of them and make a purchase, I receive a small commission which helps me keep That Green Lyfe up and running)

The post Top 5 Vegan Keto “Superfoods” appeared first on That Green Lyfe.