Misir Wot Instant Pot Food

MISIR WOT (SPICY RED LENTILS)

Steps:

• Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
• Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
• Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

VEGAN MISIR WOT PIEROGI

Steps:

• Place the potatoes in a saucepan and add water to cover. Bring to a boil over high heat. Cook until the potatoes are easily pierced with a fork, 15 to 20 mins. Drain.
• Meanwhile, bring the lentils and 3 cups water to a boil in a pot. Cook until the lentils are tender but not disintegrating, 15 to 20 minutes. Drain.
• Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Mix until mashed with no lumps. Add the berbere, tomato paste, onion powder, garlic powder and 1 teaspoon salt. Continue to mix until combined.
• Check the dough for consistency; it should be moist and pliable but not wet. To test, roll a bit of dough between your palms: If it crumbles, add some vegetable oil until it holds together. If it's sticky and clings to your hands, add instant potato flakes until it holds together.
• Finally, taste for salt. The filling should be slightly saltier than you prefer so that the flavor stands up to the dough.
• To assemble the pierogi: On a well-floured surface, roll out a ball of Vegan Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
• Place 2 tablespoons of filling into the center of each round and fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
• Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
• Add the flax seeds and 2 cups water to a saucepan. Bring to a boil over high heat. (Keep an eye on the pan: Once the mixture starts boiling, it will foam up and boil over quickly!) As soon it starts to boil, reduce the heat to a simmer and cook for 10 minutes. Strain the resulting gel through a nut-milk bag or fine-mesh sieve. Discard the seeds and refrigerate the gel until cool.
• Mix the instant mashed potatoes with 1/2 cup water and let stand 2 to 3 minutes.
• Add the flour, water, baking powder, salt, 1 cup flax gel and 3/4 cup of the instant potatoes to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough is smooth, elastic and slightly tacky, about 8 minutes. Turn the dough out into a bowl and cover with a clean, damp kitchen towel. Let rest in the refrigerator for 30 minutes.