Vegetarian moussaka

Vegetarian moussakaIt’s been a little while since I updated my blog – it’s been a busy period – but we recently had Greek Week at our house, No, no hazing or beer pong. I found a kids’ comic book of Greek myths to read with my daughter and made Greek food. Here is our version of moussaka – light but filling, vegetarian, gluten-free and low-FODMAP. This recipe keeps well and even tastes better the next day. It also freezes well, which is why I made two! Continue reading

An Ethiopian feast (doro wat, misir wat, gomen wat, and injera)

Berbere spices before mixingI used to love Ethiopian food. At one time it was one of my go-to cuisines when I ate out, which I used to do much more regularly. Sadly, until last weekend, it had been a long time since I’d had it. To my knowledge there’s no Ethiopian restaurant in the English city I’m currently living in and even where I used to live in Canada, none of the Ethiopian restaurants made their injera with 100 percent tef – they all used a mix of tef and wheat, meaning I haven’t been able to eat it for the last few years. I tried making injera once but it didn’t turn out well so I was scared to do it again. Also, my kids won’t eat more than very mildly spicy food, so I didn’t think I would be able to make food that tasted reasonably Ethiopian without having to make them a separate meal.

Finally, though, the craving got to me. I had to make Ethiopian food. Thanks to some shortcuts, it was easier and quicker than I expected (though still not a speedy meal considering the doro wat is a slow-simmered stew). Continue reading