Ingredients (Serves 3)

For the side dish

• 4 ounces / 112 g red spring onion
• 3 garlic cloves
• 1 pound /450 g zucchini
• 3 tablespoons / 45 ml extra-virgin olive oil
• 1/4 teaspoon berbere (Ethiopian spice mix)
• 2 tablespoons / 30 ml unsweetened hemp milk (recipe below)
• 1 1/2 tablespoons nutritional yeast
• 1/2 teaspoon fine sea salt, or to taste

For the hemp milk

• 1/4 cup / 1 1/4 ounces / 35 g hemp hearts (shelled hemp seeds)
• 1 cup / 240 ml water

Instructions

To make the hemp milk: finely grind the hemp hearts in a small blender. With a small spatula, scrape the ground hemp hearts from the sides and bottom of the blender. Pour the water into the blender, then process to get the milk. Pour into a glass jar and store in the refrigerator until ready to use. Shake well before measuring the amount needed, as solids gather at the bottom. (I don’t add anything to the milk, nor do I filter it to remove solids.)

For the side dish, chop the onion and mince the garlic. Trim the zucchini, then grate using the extra-coarse side of a hand grater.

Warm up the olive oil in a skillet on medium heat.

Add the onion and stir well. Lower the heat and cook until soft, stirring often. Add the garlic and stir. After 1 minute, sprinkle the berbere and stir well.

Add the grated zucchini, turn up the heat to medium, stir well and cook for 1 minute, stirring. Cover the skillet, lower the heat and cook for 3 minutes.

Uncover the skillet, add the hemp milk, sprinkle the nutritional yeast and stir well. Cover and cook for 4-5 minutes, or until the zucchini are tender to your liking. Sprinkle the sea salt, stir well. Take off from the heat.

Serve warm.

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