Red lentils cooked with spicy berbere sauce

Cabbage, potatoes, carrots, and turmeric

Ground chickpeas simmered with garlic, ginger, and herbs

Eggplant and walnuts highlight this stew based loosely on middle eastern muhammara

Steamed collard greens, ginger, garlic, and herbs

Whole yellow split peas cooked with onion, ginger, garlic, herbs and turmeric

A sourdough spongy flatbread made of teff and barley flour. The entrees are eaten by scooping up the food with this bread. Average 3 to 4 injera per serving

Fragrant rice with a touch of salt. Choose from white or brown

Triangular light pastries stuffed with lentil, onion, and pepper mix. Served with a spicy cilantro lime sauce

Lentils, chickpeas, potatoes, carrots, in a hearty ginger broth

Spicy! Cilantro, berbere, garlic, peppers, oil

Light, crispy filo dough with pistachio, roasted walnuts, and served with coffee-infused demerara syrup

Moist and rich plant-based lemon cake with a vanilla glaze and blueberry sauce