Ethiopian Tomato Salad- Compliments of Julie M.


  • 1/2 small onion
  • 2 small tomatoes
  • 1 small jalapeno*
  • 1/4 cup chopped mint (or to taste)


  • 2 Tbsp lemon juice
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1 teaspoon white sugar (or agave)

* use less hot pepper for a less spicy salad (poblano, anaheim, etc)



Ethiopian Collard Greens- Compliments of Julie M.



  • 1 pound collard greens - rinsed, trimmed and chopped
  • 2 cups water
  • 1 tablespoon olive oil
  • 3/4 cup chopped onions
  • 8 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced green bell pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 2 tablespoons minced fresh ginger root


  • Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
  • Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
  • Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Mango Pickles: (Torshi anbeh) -Compliments of Julie M.


  • 2 1/2 Cups Lemon Juice

  • 500 gr Mango

  • 2 T Tomato paste

  • 2 1/2 Cups Vinegar

  • 2-3 Spoons Saffron powder + cardamom + cinnamon + sugar



  • Soaked dried mangoes 8 hours in lemon juice then puree and mix with tomato paste.
  • Add all spices according to your taste.
  • Pour the vinegar and stir until mixed all ingredients until thick and almost firm.
  • Add to 1 can of drained beans such as garbanzo or white beans and a chopped tomato.


Kik Alicha (Ethiopian Lentil Stew)


  • 3 cups water
  • vegetable broth as needed
  • 1 cup dried yellow split peas, rinsed and soaked overnight
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 inch chunk of fresh ginger, peeled, and finely chopped
  • 1/2 teaspoon turmeric
  • 1 tsp salt
  • pepper to taste


  • Place water and the split peas in large pot. Bring to a boil. Reduce heat to medium; and cook about 30 minutes, just until tender. 
  •  In a frying pan, add some vegetable broth and bring to high heat. Add onion, reduce to medium high and cook until translucent, about 5 minutes. Add more broth as needed Add the garlic, ginger and turmeric; cook another 5 minutes.
  • Once done, add the mixture to cooked peas; stir in salt and pepper. Simmer until peas are very soft, and almost mushy about 30 minutes more. Taste test; adjust seasonings if needed.

Miser Wot


  • 1½ cup Red lentils
  • 2 cup Water (or veggie broth/water combo)
  • 1 large Onion; finely chopped
  • 2 tablespoon Olive oil; more or less (optional)
  • 2 Cloves garlic; minced
  • 2 tablespoon Berbere seasoning (below)
  • Little water


  • Cook 1 1/2 cups red lentils in 2 cups water or broth for about a 1/2 hour.*
  • Then, saute a large finely chopped onion in a couple tbsp. olive oil* in a large skillet until clear.
  • Add a couple minced cloves of garlic, saute a little more, then put in 2 tbsp. berbere mix (see recipe for “Berbere”) and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely desintigrate - about 1/2 hour again. Continue adding a little water to prevent from burning or sticking to pot.  If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end

.*soaking lentils in water overnight or using split lentils may reduce cooking time.

*If limiting oil/fat intake, use lwater to cook onions, adding a little at a time to prevent sticking.



  • 1/2 teaspoon fenugreek
  • 1/2 cup ground dried ancho chilles
  • 1/4 cup paprika
  • 1 tablespoon salt
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice


  • grind fenugreek in a spice or coffee grinder and mix with all other ingredients.

Ethiopian Feast Night:

Miser Wot

Kik Alicha

Mango Pickles 

Collard Greens

Tomato Salad

Injera (store bought)

Drunken Jerk Bowl

Serves 2-4


  • 2 Cups Cooked Brown Rice
  • 1 Can Black Beans (I use Eden Foods Organic Beans)
  • 1/3 cup whole fat coconut milk
  • 1/2 avocado sliced
  • 1/2 bunch kale
  • 3 cloves garlic- minced or finely chopped
  • 10oz  firm tofu (I used Wildwood Sprouted super firm tofu)
  • 1/4 cup of secret aardvark Drunken Jamaican Jerk Sauce
  • 1 T olive or grapeseed oil
  • Salt and Pepper 
  • Sriracha sauce


  • Cook brown rice according to instructions. I use 1.5 cups water per 1 cup rice.

Coconut Kale

  • prepare kale by removing leaves from stems and breaking into pieces to fit in medium size skillet. Keep stems and chop them into small bit size pieces.
  • Heat medium size skillet on med heat. Add 4 T coconut milk and garlic. Saute for 3 minutes until garlic becomes very fragrant. Add chopped kale stems and saute for another 2 min. Then add rest of coconut milk and kale leaves. Cook until leaves are coated in coconut milk and become just tender, stiring frequently. Turn off heat and let kale leaves finish cooking in heated pan.


  • Cut half a block (about 10oz) of tofu into bite size cubes. Place in bowl and add 1/4 cup of Secret Aardvark Drunken Jamaican Jerk sauce. Stir around to make sure tofu gets coated with sauce. Cover bowl and marinade in fridge for at least 2 hours (I marinaded mine overnight). 
  • Heat small skillet with oil on med heat.
  • Add marinated tofu (and all liquid marinade from bowl) Cook for about 8 min. until tofu is cooked through and sauce begins to thicken in pan.
  • Assemble cooked rice, heated black beans (I heated mine in a skillet on med heat for about 3 min.), coconut kale, and tofu in bowl. Top with avocado, sriracha, extra jerk sauce if desired and salt and pepper to taste.


  • Sprinkle some nutritional yeast on your bowl for added vitamin B12
  • Add chopped fresh or canned pineapple

Post Punk Kitchen’s Chipotle Mac & Cheese with Roasted Brussels Sprouts.

8 oz macaroni (gluten-free, whole wheat, or any type)
1 lb brussels, quartered
1 tablespoon olive oil

For the sauce:
1 cup cashews, soaked in water for at least 2 hours
4 chipotles, seeded (see note)
1 cup vegetable broth
2 cloves garlic
2 tablespoons nutritional yeast flakes
2 tablespoons miso (PPK uses chickpea miso but I used white miso)
Salt to taste


  • Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce.
  • Line a large baking sheet with parchment paper. Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. No need to flip them, just let ‘em roast.
  • To make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
  • When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussels sprouts and serve!

Deli-Style Chickpea “Chicken” Salad from the book, Great Gluten-Free Eats, by Allyson Kramer.

  • 3 1/2 cups of cooked chickpeas, (if canned rinse and drain).
  • 1 Tbsp rubbed sage
  • 1 1/2 teaspoon vegan chicken flavoring.
  • 1/4 teaspoon salt
  • 3 stalks of thinly sliced celery (about 1 cup
  • 2 tablespoons lemon juice
  • 1/2 cup vegan mayonnaise*
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp agave nectar
  • 1/4  tsp celery salt
  • 1/2 cup sliced, toasted almonds**
  • 1 cup halved seedless grapes

Pulse cooked chickpeas, sage,  chicken-flavored vegetable seasoning and salt in a food processor until just crumbly. (Note: The size of the chickpea chunks will determine the texture of the salad—for a smoother salad, pulse longerTransfer to a bowl and stir in celery, lemon juice, vegan mayo, brown mustard, agave and celery salt until combined. Fold in almonds and grapes and season to taste with salt and black pepper if desired.

* To make this dish soy-free, use Vegenaise Grapeseed oil mayo.
**To toast almonds I spread them out in a baking sheet and bake them for 5 min. at 350 deg.
Serve on bread or bed of greens. Serves 8 - 1/2 cup servings.
I have made this dish several times and it is super easy and delicious! Everyone who has tried it has enjoyed it. I prefer the chickpeas to be ground to a more smooth texture myself.

Lemon Tart Mousse Recipe from Amber Shea Crawley

This tart is dso rich and delicious! I didn’t have any raspberries on hand so I used some strawberries I had frozen from last week’s Farmers Market but you could use blueberries, marionberries or even bananas if that’s what you have. 

Yield : 16 servings


For the Crust:

  • 1 cup dry almonds
  • ¾ cup dry macadamia nuts
  • ¾ cup unsweetened shredded coconut
  • 1 cup golden raisins
  • ¼ teaspoon sea salt

For the Mousse:

  • 1½ cups cashews, soaked for 2 to 4 hours and drained
  • 2/3 cup coconut water
  • ¼ cup lemon juice
  • ¼ cup agave nectar
  • 2 teaspoons grated lemon zest (optional)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1/8 teaspoon turmeric (optional, for color)
  • ¼ cup melted coconut oil

To serve:

  • 1 cup fresh raspberries


For the crust: Pulse the almonds, macadamias, and coconut together in a food processor until coarsely ground. Add the raisins and salt, and pulse until the mixture sticks together when pressed between your fingers. Press into a 9-inch tart pan with a removable bottom (or a pie plate) and refrigerate or freeze to chill completely.

For the mousse: Combine all ingredients in a high-speed blender and blend until smooth.

To assemble and serve: Fill the chilled crust with the lemon mousse. Chill the tart for at least one hour, or until ready to serve. Top with fresh raspberries just before serving.


Almonds: Pistachios

Macadamia nuts: Cashews

Raisins: Pitted dates

Coconut water: ½ cup filtered water plus 2 tablespoons agave nectar

Agave nectar: Coconut nectar or any other liquid sweetener

© 2012 Amber Shea Crawley

Nutritional Information

Per serving: 247 calories, 18.3g fat (6g sat), 20.1g carbs, 3g fiber, 4.8g protein