Located on the south end of the University District, the Ethiopian restaurant offers inexpensive, scratch-made fare. Although misconceptions abound, vegan fare does not necessarily mean light fare, owner Siyum Tefera said.<\/p>\n
In central Ohios growing ethnic dining scene, Nile Vegan will have a familiar appeal to some and be a truly adventuresome dining experience for others.<\/p>\n
Located on the south end of the University District, the Ethiopian restaurant offers inexpensive, scratch-made fare.<\/p>\n
Although misconceptions abound, vegan fare does not necessarily mean light fare, owner Siyum Tefera said.<\/p>\n
\"I would say our food is very filling,\" Tefera said.<\/p>\n
Most entrees are served with injera, a style of unbaked flatbread made from teft flour that ferments for three days.<\/p>\n
The coiled piece of bread is sponge-like in texture and tangy in flavor, meant to scoop up the food on the plate.<\/p>\n
Yes, that means eating with ones hands is preferred at Nile Vegan.<\/p>\n
The mushroom stew ($9.99) offers cremini and button mushrooms sauteed in vegan butter (coconut, avocado and grapeseed oil) with peppers, tomatoes and onions and berbere spices, a dry mixture of chile peppers, black pepper, dried ginger, dried garlic and salt, common in many dishes.<\/p>\n
By and large, Nile Vegans dishes arent substantially spicy, according to Teferas standards.<\/p>\n
The curry vegetable medley ($7.99) offers a broad range of textural notes with cabbage, potatoes and carrots, plus onion and garlic, and a yellow hue from turmeric plus a bite from jalapeno.<\/p>\n
\"I would say its very tolerable, he said. \"We actually get quite a few requests, asking us to make it spicier.\"<\/p>\n
The restaurant dips into popular territory for those on a no-meat, non-dairy diet.<\/p>\n
Kale ($9.99), the green goddess of modern veganism, is stewed in tomatoes, onions and other seasonings, along with ground chickpeas, which cook down to a consistency smoother than hummus.<\/p>\n
With the \"specialty\" tofu ($9.99), the dehydrated bean curd is cut into cubes and stewed in the rich, ubiquitous spice mixture, leaving the protein with a firm texture.<\/p>\n
Combination platters, featuring smaller portions of up to four entrees, are available as well.<\/p>\n
The restaurant has temporarily stopped serving breakfast but plans to resume those hours in the next few weeks, in plenty of time for incoming Ohio State University students, Tefera said.<\/p>\n
The business took a hit from the coronavirus pandemic but has rebounded lately, he said.<\/p>\n
\"Its been pretty decent,\" he said. \"Were starting to get things rolling again.\"<\/p>\n
onrsestaurants@dispatch.com<\/a><\/p>\n <\/p>\n See the rest here: Located on the south end of the University District, the Ethiopian restaurant offers inexpensive, scratch-made fare. Continue reading
\nBehind the Menu | From-scratch Ethiopian fare offered at Nile Vegan - The Columbus Dispatch<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"