Ethiopian Mexican fusion! 10/24/20

Saturday is Leftovers For Dinner or LFD. Since we had Ethiopian and Mexican dinner leftovers, I made a delicious plate of spicy black beans, atakilt wat (Ethiopian cabbage, potatoes, and carrots), tomatoey mix of rice and cauliflower rice, and “power greens” salad with salsa verde dressing.

Ethiopian Mexican Fusion!

I love a low bowl of tasty bites! On this plate you have the zing of spices, the acid from tomatoes and salsa verde, the heartiness of beans, the funk of cabbage, and the sweetness of corn and carrots. Though we will probably never have this combination again, it is fun to raid your fridge of leftovers and make something truly unique.

In baking news, I made a pumpkin cake with cream cheese icing. I almost never bake because I do not like sweet things and boy, was this sweet!! The batter had two cups of granulated sugar in it and the frosting had three cups of powdered sugar, eek!! It was for my grandchildren, a Halloween treat. They loved it and the accompanying bag of candy. I passed on eating a piece because as my grandchildren say, Beebamom, you don’t have a sweet tooth. You a salt tooth!

Pumpkin cake with cream cheese icing

This entry was posted in Baking, leftovers, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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