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Delicious vegan cream, made during lent in Ethiopia but all year recipe for vegans. It is made with fenugreek, fava beans and lentil flour, eaten with Silsi (tomato and berbere sauce) I use as deeping for my veggies as well. definitely one of the family’s favorite.
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Hilbert College
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fenugreek, fava beans and lentils flour
Ingredients
- 1.5 tbsp fenugreek flour
- 2tbsplentil flour
- 3 tbsp fava bean flour or fava and garbanzo mix
- 1pinchsalt
- 1/2tspVinegar
- 8cupsWater
Instructions
- Soak fenugreek powder with 6 cups of water 2 hrs- overnight
- Add Fava and lentil flours 1 cup of water, then mix well (use hand mixer)
- Cook the mixture for 10-15 on low temperature string contentiously
- Take about 2-3 tbsp of the mixture beat on stand mixer or hand mixer for about 10 mins or until creamy and light
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Notes
Hilbert Circle Theatre
- This cream is eaten with Silsi ( tomato and berbere stew) but can be deeping for veggies and other stews
- It can be stored in the freezer for 2-3 (must be air tight container) or 1 week in the fridge.
- It will lose its fluffiness so it is better to use it right away