In 2019, I traveled to Ethiopia in the weeks before Easter – one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages.

As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me.

After returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties.

Abebech showing me traditional village cooking in the Ethiopian Highlands.

Making Injera for the first time in Ethiopia

The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages.

As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography.

The ETHIOPIA Cookbook at a glance:

• My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide
• 160 pages with 70+ recipes and over 60 full-page color photos
• Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa
• Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking
• Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments
• Discover new flavors, tasty spices, and cooking skills
• Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!)
• Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
• Available in ENGLISH… und auch auf DEUTSCH!

English edition – ISBN 978-3-95575-105-0
Deutsche Ausgabe – ISBN 978-3-95575-104-3
Ventil Verlag – Edition Kochen ohne Knochen
160 pages

The Lotus and the Artichoke ETHIOPIA (English) E-book
A Culinary Adventure with over 70 Vegan Recipes
(160 pages. PDF, 17 MB) €7

Doro Wat – spicy seitan stew

Spinach Dinach

Butecha – Chickpea “Egg” Salad

Minchet Abish – spicy soy mince & walnuts

Duba Wot – pumpkin stew

Shimbra Asa – chickpea “fish”

Asa (Jackfruit) Tibs

Fosolia – green beans & carrots

Pizza Lalibela

Ingudai Tibs – spicy mushrooms

Shepherd’s Pie – lentil filling & mashed potato topping

Ambasha – sweet bread

Recipes in The Lotus and the Artichoke – ETHIOPIA

• Traditional Berbere spice mix (simple + advanced)
• Nitir Qibe – spiced butter/oil
• Mitmita – extra hot spice mix
• Yewot Qimen – black pepper spice mix
• Shiro – chickpea/bean spice mix
• Traditional Injera – Ethiopian sourdough crepe
• Quick Injera
• Ambasha – sweet raisin bread
• Doro Dabo – baked stuffed bread
• Difo Dabo – spiced bread
• Pizza Lalibela – with tomato sauce & roasted potato topping
• Sambosa – savory pastry with lentil filling
• Senig Karia – roasted spicy stuffed chilies
• Injera Firfir – traditional flatbread with spicy tomato sauce
• Yesuf Fitfit – chopped injera & lemon sunflower seed dressing
• Kita (Injekita) – sweet breakfast flatbread & jam
• Chornake / Pasty – fried bread
• Genfo – roasted wheat & barley porridge
• Selata – super simple salad
• Butecha – chickpea “egg” salad
• Selata Timtim – tomato salad
• Selata Dinich – potato salad
• Selata Bekarot – carrot salad
• Telba – roasted flax dressing
• Shiro Wot – chickpea puree
• Misir Wot – red lentils
• Doro Wot – spicy seitan
• Soy Tibs – spicy soymeat strips
• Ingudai Wot – spicy mushrooms
• Bamia – spicy okra
• Minchet Abish – spicy soy mince & walnuts
• Shimbra Asa – spicy chickpea “fish”
• Kik Alicha – yellow lentils
• Atakilt Alicha – cabbage, carrots & potatoes
• Keysir – beet root
• Duba Alicha – pumpkin stew
• Tikr Gomen – greens with garlic
• Spinach Dinich – spinach & roasted potatoes
• Fosolia – green beans & carrots
• Asa Tibs – lemon pepper jackfruit fritters
• Tofu Alicha – batter fried tofu in mild garlic & onion sauce
• Ingudai Alicha – mushrooms w/ creamy cashew, lemon, pepper, thyme, parsley
• Peppers & Potatoes – garlic ginger stir-fry
• Inkulal Firfir – spicy tofu scramble & tomatoes
• Ful – fava beans
• Ayib – cottage cheese
• Bedergan – roasted eggplant
• Atakilt Spaghetti – pasta with mixed chopped vegetables
• Macaroni Firfir – noodles with garlic onion tomato sauce on injera
• Shepherd’s Pie – lentil filling & mashed potato topping
• Ethiopian Mashed Potatoes
• Buna – Traditional Coffee Ceremony
• Spiced Black Tea
• Injera w/ dates
• Banana Bread
• Rooibos Tea Ice Cream

  

The Lotus and the Artichoke ÄTHIOPIEN (Deutsch) E-book
Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten
(160 Seiten. PDF, 16 MB) €7