I have been in love with Kittee Berns’ cookbook since it came out, and I can’t believe I’m just telling you about it. Better late than never, right? Her book, Teff Love, is full of Vegan Ethiopian Recipes – one of my favorite cuisines!
If you haven’t had much Ethiopian, you are in for a treat! It’s full of lentils, vegetables and gluten-free bread made out of teff flour. You don’t use silverware when eating Ethiopian. Instead, you tear off a piece of the bread and use it to scoop up the delicious stews.
The book is full of great recipes including how to make the basic spice blends and even a quick way to make the bread. The book is full of recipes for breakfast, apps, spicy stews, mild stews, legume-based sauces, veggies and casseroles, and so much more.
Today I’m sharing 2 recipes from Kittee’s book. The first, Ye’tikil Gomen Be’karot, is a mild cabbage, carrot and green bean stew that’s one of my favorites. The second recipe is the quick way to make the bread, so you have something to eat the stew with!