Ethiopian Feast: Atakilt Wat and Kik Alicha on Injera

First of all, let’s translate the title shall we…

Atakilt Wat is a cabbage, carrot and potato stew and this one is out of this world! I am literally in love with this dish. It is sooooo flavourful. The veggies are perfectly seasoned and melt in your mouth. And on top of it all it is such a simple and easy meal to make. Full marks on this one VeganRicha, wonderfull! I strongly recommend vegan butter (earth balance) over olive oil for this recipe. It enhances the comforting and heartiness of the dish.


Kik Alicha is a split pea stew. Very simple, very reliable and very tasty. Shane loves split peas so this meal hit the spot with him too. It takes a  bit longer to cook than the vegetables so start it first if you are planning on making these recipes together.


Finally the Injera. Injera is a flat bread made from fermented teff flour. Injera is a must when it comes to ethiopian cuisine, but teff flour can be hard to find and quite pricy, so you can always replace the injera with a nice flat bread or some rice. I have to admit baking the injera wasn’t easy. I was trying to use as little oil as possible and it would just keep on sticking to the pan (I’m definitely in need of a new nonstick pan). It is the same technique as cooking french crêpes, so if you can handle crêpes, injera is within your reach.

So three recipes in one this week! here are the links:

I hope you will enjoy this meal as much as I did.

Bon appétit






Ratatouille – Tomato, eggplant and zucchini casserole


This meal will bring you straight to the south of France. It consists of a flavourful roasted capsicum and tomato purée topped with thinly sliced eggplants, tomatoes and zucchini. It is bursting with the most divine yet complex flavours. Cooking it will fill your house with the sweet smells of caramelizing fresh vegetables.


Look at those colours. It’s definitely an impressive meal to serve to your guests.


Keep it vegan by simply substituting the butter for a vegan butter (I use earth balance) or more olive oil. To keep it in the Provençal theme, serve it with fougasse (french focaccia) or extend your inspiration to the other side of the Mediterranean sea and serve it with couscous.

Here is the link to this amazing recipe:

Bon appétit


Wild Rice Stuffed Acorn Squash

DSC01194 DSC01195


This is a staple recipe in our household. It’s easy, quick, delicious and packed with health. It contains whole grains, legumes, greens, mushrooms and roasted squash. You can actually use any bean you’ve got on hand and simply omit the oil for an oil-free version.

And to prove to you that it is the most simple recipe to make, my husband can make it from start to finish without supervision (he actually made the one on the picture!).

Try it out, I can’t believe I haven’t posted it already.

Link to the recipe:

Bon appétit


Sage maple chickpeas creamy pumpkin quinoa millet


I definitely don’t like the idea of winter coming, but I do love autumn cooking. To me, autumn is all about comfort food. I can’t wait to take out all my favourite leek, root vegetables and pumpkin recipes. This one is a new one on the list. Simply lovely! Nicely caramelized chickpeas with a flavourful pumpkin quinoa and millet blend and crunchy pumpkin seeds.

Try it out, link is here:

Bon appétit


Tofu and vegetables stew with satay sauce


I had almost completely forgotten about this delicious dish until a friend asked for a recipe that can be made in great quantities that lasts a long time. Whether you’re planning on feeding an army or you just want to have a great meal on hand, this recipe is perfect. We like making it in double (or even triple!) quantities.


Ingredients :

  • marinated tofu :
    • 375g of firm tofu diced
    • 60ml of soy sauce
    • 1 tblsp of sugar
    • 1 tsp of lemon zest
    • 2 tsp of lemon juice
  • 2 tsp of vegetable oil
  • 1 red onion minced
  • 1 garlic clove minced
  • 2 tsp of lemongrass finely cut (optional)
  • 1 tsp of sambal oelek
  • 1 tsp of  ground curcuma
  • 1 tsp of ground cumin
  • 1 tsp of paprika
  • 2 carrots cut in 1/4 of an inch slices or in small sticks
  • 1 red capsicum diced
  • 1 zucchini cut in 1/4 of an inch slices or in small sticks
  • ½ cauliflower cut in florets
  • 180ml of coconut milk (or a soy cream like belsoy)
  • 250ml of vegetable broth
  • 85g of all natural peanut butter (I use the crunchy type)
  • crushed roasted nuts for garnish

The night before, combine all the ingredients from the marinade in a container, give it a good shake and let it rest in the fridge for 12 hours.

In a large pot on medium heat, cook the onion and garlic in the oil until soft. Add the lemongrass, the sambal oelek and the dry spices. Stir for a minute and then add the broth, the coconut milk and the peanut butter. Stir until all the peanut butter is incorporated and all the lumps have dissolved. Add the carrots and the cauliflower florets, bring to a boil and let simmer for 3 minutes. Add the capsicum and zucchini and let simmer for an additional 10 minutes. When the vegetables are cooked but still slightly firm (the vegetable equivalent of al dente), add the tofu and all of the marinade. Keep it on medium heat until the tofu is heated through (3 to 5 minutes).

Serve with rice (organic black rice featured on the picture) or a good pita or turkish bread.

To give you an idea of the portions size, a double recipe fills up about 2/3 of my biggest cooking pot, so it’s a lot of food.

So simple and delicious, I hope this recipe will also become a classic in your home too.

Bon appétit