Danielle Bussone

Ethiopian Cuisine In and Around Our Nation’s Capital

Posted by Danielle Bussone on Nov 25, 2012 in -Cuisine, Ethiopian, I-495, I-81 | 0 comments

Ethiopian Cuisine is a sure-fire way to find healthy vegan foods on the road. There are 180 religious days of fasting in Ethiopia, in which no animal products of any kind can be eaten, and many personal fasting days relating to prayer and the death of loved ones means that some Ethiopians will fast up to 300 days in a year. The cuisine lends itself beautifully to a whole foods plant-based diet. It consists of a variety of vegetable stews imbued with a unique savory blend of Ethiopian spices called Berberé. The flavors range from highly spiced red lentils to a dish of very mild carrots and cabbage stewed just to the point that the natural sweetness of the vegetables shine, contrasting with and at the same time complimenting the flavors of the surrounding dishes.

The stews, or Wat, arrive arranged in a circle on a platter topped with injera, a slightly sour spongy flat bread which is a staple in Ethiopia. Injera is made of an African whole grain called Teff, which is high in iron and other nutrients. In the US there seems to be some problem getting the traditional mixture to rise properly and form the little holes, or “eyes,” in the thin pancake which give it its spongy texture. Therefore, Teff is mixed with other grains such as buckwheat and spelt to give it the texture of authentic Ethiopian injera without the loss of flavor or nutrition. Another piece of injera, usually rolled up in a kind of tubular shape, is served on the side. Utensils are not a part of the Ethiopian dining experience. To eat the stews, one must tear off a piece of the injera, place it over a portion of the stew and pinch the stew within the bread. Then just pop it into your mouth. What a liberating experience! When the side of injera is completed, then you begin eating the injera on your plate. Permeated with the juices of the stew it is often considered the best part of the meal.

Samboussa

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Coyote Kitchen

Posted by Danielle Bussone on Oct 28, 2012 in Boone, NC, Caribbean, Southwestern US | 0 comments

by Danielle Bussone

Coyote Kitchen is located in Boone, NC in a shopping center next to Walmart. It has been a hangout of ours since it was first created by Mike and Nova Nelson, owners of Hob Nob Farm Cafe (see post). It is a fusion of Caribbean and Southwestern cuisines, what they refer to as Southwest Caribbean Soulfood.

The new owner has carried on the fine example set by the Nelsons serving farm fresh produce and free range chickens. Most of the dishes can be made vegan. I’ve experimented with a variety over the past couple years. I don’t much care for soy products so I have them replace them with Jamaican lima beans or some other vegetable. My favorites are the boats. (more…)

Grand Mart International Food, Alexandria, VA

Posted by Danielle Bussone on Sep 25, 2012 in Alexandria, VA, Asian, Caribbean, Ethiopian, Grocers, I-395, Indian, Italian, Markets, Mexican, Middle Eastern | 0 comments

Grand Mart International Food is a mecca of exotic fruits and vegetables. I didn’t see anything in the way of organics but they certainly had a wide variety of unusual produce, much of which I was entirely unfamiliar. What I did recognize were the isles of ethnic foods and spices. Most prevalent were the spice blends which comes in handy when you are experimenting with various cuisines and would like to sample the flavors of a region without investing in all the individual herbs and spices contained in particular regional blends. Available were also rices, beans, noodles and other fare native to many regional cuisines, including Asian, Indian and Hispanic to mention only a few.

Ethiopian Dinner Fundraiser for VegBoone

Posted by Danielle Bussone on Sep 16, 2012 in Ethiopian, Features, Living Plant-Strong! Profiles & Articles | 0 comments

VegBoone is offering a delicious Ethiopian feast in exchange for member support. VegBoone member and talented chef, Danielle Bussone, will be preparing this dinner to help us with the costs of running VegBoone. (These include fees for: the Meetup software, printing, literature offered at events, and venue rental.) The cost of the dinner is $10 per person (non-refundable) and we will be selling tickets at the events scheduled before October 9th. We would really appreciate payment in advance, but will accept payment at the door if there are any slots available.

Here is Danielle’s description of the dinner. (more…)

Mint Cuisine of India’s Aloo Baigan

Posted by Danielle Bussone on Aug 30, 2012 in Boone, NC, Indian | 0 comments

by Danielle Bussone

Enjoy this video for Aloo Baigan, a vegan eggplant & potato dish contributed to us by Mint Cuisine of India Restaurant in Boone NC.

I absolutely LOVE this dish. If you follow these directions carefully, you will create a delicious, truly authentic Indian dish sure to please. Don’t let the number of spices and steps intimidate you. Many of the spices are just repeated in the various steps. It’s really quite easy. You can make this entire dish in 30 minutes. If you can’t find garam masala (many grocers carry it) or dried fenugreek leaves (methi) at your local markets, you can find them at an Indian grocer. You may also leave out the fenugreek, though it adds a lovely subtle finish to the dish.

Ingredients: (more…)