I love Ethiopian food, but have avoided it since switching to a gluten-free diet because injera in most DC Ethiopian restaurants contains wheat flour in addition to the traditional teff flour. And of course, there is often a language barrier which makes discussing my various food intolerances more difficult. As you might remember, one of my current cooking projects is basing a lot of my meals on Isa Chandra Moskowitz’s latest book:
And Appetite for Reduction has a fantastic Mushroom Tibs recipe. Kudos to Isa, as she has replicate the addictive nature of tibs spicing without using berbere or any other spices that are hard to find. And these were good. So good it was hard to keep a portion reserved for a lunchbox. I did not have time to make a teff flatbread (I could have used this recipe I created last July), so instead paired the tibs with some roasted sweet potato and chard leaves for wrapping. To round out my lunch, I packed half a cup of azukis cooked with cumin and salsa (we were out of black beans, which is what we usually use) and Gena’s Juice Pulp Crackers (made with chia instead of flax) to scoop the beans. While this looks more like lunch and one snack, there is enough food for two snacks. I bet those mushroom tibs would be good too scooped with the crackers.
I am really loving cooking from this book – aside from having to adjust the salt, the recipes are flavorful and satisfying.
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- Specific Disclosure regarding Laptop Lunchbox: I received this lunchbox container free of charge. My view of this item is not influenced in any way by the fact I received this item free of charge
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