Description
This dish is amazingly simple to make for how amazingly delicious it is. Its a variation on a recipe from a vegan cook book. The mushrooms aren't a traditional ethiopian ingredient, but they create a delicious smoky flavor. Serve this over brown rice for a healthy flavor experience.
Wine tip: cabernets go well with ethiopian spices.
Ingredients
- Serrano Peppers
- Fresh Ginger
- Garlic Cloves
- Ground Cumin
- Ground Cardamom
- Ground Turmeric
- Ground Cloves
- Ground Cinnamon
- Red Wine
- Olive Oil
- Green Bell Peppers
- Portabella Mushroom Caps
Instructions
- Preheat oven to 400f
- Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth
- Place bell peppers and mushrooms in a glass baking dish and cover with puree
- Cover with foil
- Bake for 20 minutes
- Remove foil, stir, and cook for 20 more minutes
- Serve over rice