Kik Alicha

 Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 green chilis, minced
3 cloves garlic, minced
2 tablespoons ginger, minced
berbere spice, to taste
yellow split peas, soaked
4 cups stock
salt, to taste

Cook onion, peppers, garlic, and ginger in the oil. Add the berbere and cook until aromatic and pour in the peas and stock. Cover and simmer until peas are tender and add salt.

Remove a third of the peas and transfer to a blender. Puree until smooth and return to saucepan. 

Serve with injera, basmati rice, or roasted potatoes.

Hoisin Tofu

 Ingredients:

1 block tofu
ginger powder
garlic powder
hoisin sauce
oil
salt and white pepper, to taste
sesame oil
sesame seeds

Press or defrost tofu and cut into 1 inch cubes. Toss with the garlic powder, ginger powder, hoisin sauce, oil, salt, and pepper. Stir fry or roast until crispy. Toss with the sesame oil and sesame seeds.

Serve with rice and steamed broccoli or bok choy.

Cucumber Avocado Kumquat Salad

 Ingredients:

watercress or arugula
english cucumber, thinly sliced
avocado, thinly sliced
kumquats, thinly sliced
black and white sesame seeds, toasted

rice syrup
lime juice
yuzu (optional)
a pinch of ginger powder
salt or soy sauce
sesame oil

Combine salad ingredients together and toss with the dressing ingredients.