I told you I’ve been eating a lot of teff lately. Last night when I got back from grocery shopping for tonight’s potluck, I realized I didn’t really have much for that night’s dinner. I looked through the freezer and found spinach and peas.
I thawed half a pound of spinach and squeezed out most of the water,
then put it in a medium size saucepan with three minced cloves of garlic.
Seasoned with pepper, smoked paprika, turmeric, cumin, coriander, cinnamon and soy sauce to taste. Stir it up and let the spices cook into the spinach over medium heat a few minutes. If it starts to dry out, add a little water.
Then add 1/2 C teff flour.
And then, add 1 1/2 C water. Stir until the teff is dissolved and continue to cook (and stir) until it stops thickening.
Add some frozen peas. Whatever amount you feel comfortable with : ) Stir them in and continue to cook a few minutes longer, basically until the peas are the same temp as the rest of the stew.
Gaze at the beautiful, wholesome green and brown stew you just created – but not for too long, you don’t want it to get cold. I sprinkled mine with nutritional yeast. Enjoy.