Hawa Hassan makes an Ethiopian spice blend called berbere to use for roasted carrots, chickpeas and onions. She also creates an awaze sauce with wine and honey for drizzling over the dish.
You'll forget all about chorizo once you try this spiced seitan "fauxrizo." Damaris Phillips teaches you how to make the vegetarian substitute and pair it with a jicama and cilantro slaw for magnificent meatless tacos.