Healthy Vegan Recipes – ETHIOPIAN PUMPKIN STEW – SOS Free

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athompson

Joined: Mar 2024
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Healthy Vegan Recipes – ETHIOPIAN PUMPKIN STEW – SOS Free


It’s all about fast and simple when you are eating for health. This pumpkin stew is one pot, one step, so it cannot get much simpler than that. All without any added salt, oil, or sugar…this is truly whole food. Enjoy with any winter squash such as butternut, acorn, kabocha squash, or even sweet potato if pumpkin is not available. Hope you…

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41 Comments

  1. delicious and super easy, tasted authentic (to this non-ethiopian anyways). I ate it both with and without injera. Thank you for a great recipe. Will be in my rotation here on out. I did add a little cinnamon to the spices.

  2. Hey. I missed this…Glad I found it, I have a bunch of pumpkin, that I pre cooked and froze…and went searching for a good recipe…with healthful ingredients…

  3. It's possible to do that garlic hack with pre-minced hahahaah but seriously, I use the flat of my knife and press down. It breaks the clove and makes peeling the paper off really easy. You're inspiring me to get cooking, though I am enjoying salads w. shelf stable cooked rice (there are a few non-oil-added out there) beans and salsa. But it's time to cook and now I want to do this one for sure! thanks

  4. I just made this and it is incredibly delicious! I cooked it for 10 minutes in the instant pot because I'm impatient. I can't wait to have it again tomorrow!

  5. Looks so yummy. I need to batch cook a soup every week. I batch cook brown rice, beans, potatoes, sweet potatoes, veggies of the week. But I need to remember to do a pot of soup, too. That would go with all the rest!

  6. you would get even more depth of flavor out of your spices (since you don't use salt) by throwing it in the pot first and tossing it on the stove for a bit. There's a special name for it, i just call it toasting the spices but it def. adds way more depth of flavor the people from india and japan almost always do this for their spices. <3 ethiopian food

  7. Although you can use pre-minced garlic from a jar, DO NOT advertise having done such… you will catch hell in the group! AHAHAHAHAAA!!! Nice recipe, Dillon! I'm elated for you and proud of you for your recognition in the magazine!

  8. As I have said before, while I love the recipes you present – what I enjoy the most is always something you do while presenting – seemingly simple things that I had never thought of … On this one, it's how you cut up the pumpkin and squash. A reminder to have a good knife and not using a peeler. I always struggle on the squashes. Your method is to simply cut it. I love my peeler, but I see that a knife is the best tool for squashes.

  9. You should grow your own pumpkins! They grow pretty easily, and you live in the right climate I would imagine. Jap, Kent, and Queensland Blue are all delicious varieties. If you ever want some seeds sent over I'd be happy to send some from Australia (If customs allows it that is hehe).
    Roasted pumpkin is one of my favourite things to eat, and is also gorgeous cold in a sandwich or salad the next day. Pumpkin carrot and red lentil soup is also top of my list. I'll definitely be giving this stew a whirl, thanks!

  10. You make it look so easy to cut up that pumpkin!!! 😭😭😭I almost died cutting up a pie pumpkin today, and there was no way I was going to be able to peel it!! I had to throw it in the oven!!

  11. That is amazing looking! Doin' it! Question, have yiu ever tried this in an intant pot? Also, if I cut up a whole jackolatern pumpkin can I freeze my leftover cubes for later? Thanks!

  12. "yeah you can grab a spoon, you can do that whole scrape thing, but I hate it" LOL! Thank you so much for this video and for sharing the tips about making this lifestyle fast and easy. I'm so happy to see an SOS-free channel as well!! I also love the garlic rock hack – so cool!

  13. I just love the way you cook! No real measurements. I’m so bad sometimes with getting precise measurements! I’m glad you did this stew. I actually bought some butternut squash last weekend because I came across this Ethiopian Stew recipe similar to yours in the Plant Pure Nation cookbook! It does look delicious! Thanks for making this video, Dillon.😊 I can’t wait to make it!

  14. Made this today and have eaten some. As much as I try, I find these spices not really to my liking. Maybe due to my Irish and scotch genes! Oh well, back to my favorite spices basil, Thyme, Sage.

  15. This recipe looks delicious however I don't think you'll be tasting at this week because you keep blistering your tongue. Lol It is OK that keepest paused long enough to let it cool down a little. I know you sacrifice a lot for your fans But tongue blistering hurts.😝😢