For all ingredients, please use organic versions if available Gomen
Ethiopian cabbage (collard greens)
Serve with Qocho,
Defo Dabo, or InjeraSoy Milk & Vegan Soy Cheese
Raw soy beans
Vinegar or lemon
Serve with Beyaynetu (Combination Platter),
Shiro Wot (Chickpea Stew),
and Gomen (Ethiopian Stewed Collard Greens)Gomen
Soy Milk and Vegan Soy Cheese
- Cook the raw cabbage in water.
- Chop the cooked cabbage finely.
- Chop the onion finely and sauté it in the pan until it looks brown.
- Add in a little garlic.
- Add in the cooked and chopped cabbage into the onion.
- Sauté it for a few minutes until it gets the taste of the garlic.
- Add in split green pepper for taste just before taking out the cabbage.
- Add in a little salt as needed.
- The gomen is ready to eat.
- Serve it with another dish called “Qocho,” Defo Dabo, or Injera.
- Soak the raw soy bean for 12 hours.
- Grind the soaked bean until it is smooth. Regrind if necessary until it is really smooth.
- You can use a food processor also by adding some water.
- Mix the grinded bean with water as much as need to make 1 liter of soy milk.
- Put it on a clean cloth, on the sieve, putting a bowl underneath. This will prevent the residue from passing through.
- Boil the soy milk for about 10 minutes.
- The soy milk is ready to drink.
- To make vegan cheese, add in the vinegar or lemon, some salt to taste and Tena Adam leaf. Let the soy milk cool down and leave it covered with a lid.
- When it cools down, the water will be on top, and the soy cheese will curdle under.
- Filter the soy milk after cooling down, after curdling.
- Put it in the refrigerator.
- Serve the vegan cheese with Beyaynetu, Shiro Wot, and Gomen.