p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Ethiopian Favas and Onions

with 2 comments


This is a great example of how a plain onion can jazz up leftovers from the freezer. I had some Ethiopian fava beans in the freezer from the Ethiopian Crepes recipe in Vegan Brunch. I also had an onion. I remembered Mark Bittman’s comment in The New York Times awhile ago, in his typically wry fashion, that lentils and rice are only good for lunch if you top them with burnt onions. That caramelized onions have their place, but crispy, almost burnt onions can’t be beat for lentils and rice. So I sauteed up an onion, and goldang it, Mark Bittman is right!


Written by phdelicious

September 23, 2009 at 4:12 pm

2 Responses

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  1. That looks delicious! And I too love burnt onions. Actually, I like the taste of a few certain foods burnt. I guess I’m just weird.


    September 30, 2009 at 7:20 pm

    • That’s not weird! That’s just caramelization, inherently delicious.


      October 3, 2009 at 4:37 pm

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