(Gimme Some) Teff Love! Review + Giveaway

Teff Love Plate by An Unrefined Vegan

Before anyone gets their panties or briefs in a bunch and writes an angry comment, the animal prints behind the cups of tea and the crepes are nothing more than patterned paper. No zebras or giraffes were harmed in the making of this blog post.

Teff Love Cover An Unrefined Vegan

It’s the truth. Teff Love by Kittee Berns intimidated me. And not – as I realized after I began cooking from it – because the recipes were difficult, but because my perception of making Ethiopian food at home made me believe they would be difficult. But still, I took it slow. I began with the low-hanging fruit, the familiar: spiced black tea, brownies, a simple smoothie, and creamy mac ‘n’ cheese. Next, I explored the bean dishes – and there are many bean dishes.

But then the time finally came when I couldn’t avoid them any longer. I had to face the crepes. Despite being a bread maker, something about making injera made my knees knock. I started with a batch of ersho (sourdough starter) so that I could make the injera, but even after careful tending and monitoring, the starter sat on my counter with nary a bubble and no sign of happy, hungry yeast puffing up and getting pleasantly sour. I hid it away in the fridge for a couple of weeks, hoping to shame it into action, but all that happened was that a purpley liquid gathered on top. It met its grim fate with the compost pile and I turned to the Quick Teff Crepes recipe. (Thank you, Kittee, for including this for those of us who are crepe-challenged.) But even the quick crepes came with a small amount of stress. On the morning I decided to make them, I found that I’d forgotten to get sparkling water. So I used the next best thing: beer. With my teff and my chickpea flour and soy yogurt and beer, I made a warm and tender – if very homely – pile of crepes, ready for their savory, spicy accompaniments. 

Teff Love is a cookbook of great variety, which for someone as unfamiliar with Ethiopian cuisine as I am (I’ve eaten it exactly twice before), comes as a great surprise.  I have to say, I barely scratched the surface. Kittee serves up breakfast, snacks, soups and stews, veggies, salads, stir-fries, beverages, and desserts. One could get deeply lost in the recipes, happily munching on Ethiopian-inspired meals for weeks.

With Teff Love, Kittee has written the definitive book on vegan Ethiopian cooking and it is destined to become a classic right up there with Vegan With A Vengeance, Vegan Planet, and The Vegan Slow Cooker. Although there were a few bumps along the road for me, Kittee completely demystifies this cuisine and makes cooking for a crowd (or for two, as in the case with me and Kel) a fun and delicious adventure.

If you don’t yet have Teff Love and you live in the U.S., scroll down to enter the giveaway. Or, if you live elsewhere and you want to give injera (and everything else) a try, click here

SHAI BE’QIMEM

Shai be'Qimem from Teff Love by An Unrefined Vegan

Shai be'Qimem from Teff Love by An Unrefined Vegan

MOCHA TEFF BROWNIES

Mocha Teff Brownies from Teff Love by An Unrefined Vegan

TELBA

Telba from Teff Love by Annie Oliverio Telba6 LR

ETHIOPIAN MAC ‘N’ CHEESIE

Mac n Cheesie from Teff Love by An Unrefined Vegan Mac n Cheesie from Teff Love by An Unrefined Vegan

Quick Teff Crepes
Yields 14
Although these crepes don't have quite the same texture or pronounced sourness typical of teff injera, they make a good stand-in on days when you want Ethiopian food quickly and don't have time for the fermentation process or access to commercial injera. They have a slightly spongy-stretchy texture, with a small bit of tang from the yogurt and vinegar, and work well for scooping up sauces and stews. - Kittee
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
72 calories
13 g
2 g
1 g
3 g
0 g
69 g
139 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
69g
Yields
14
Amount Per Serving
Calories 72
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 2mg
1%
Sodium 139mg
6%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
6%
Sugars 1g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup teff flour, any variety
  2. 1/2 cup chickpea flour
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 2 cups carbonated water
  6. 2/3 cup unsweetened plain vegan yogurt
  7. 6 Tbsp. cider vinegar
Instructions
  1. Preheat a nonstick skillet over medium heat.
  2. Put the teff flour, chickpea flour, baking soda, and salt in a medium bowl and whisk vigorously to combine and to beat out any lumps in the chickpea flour. Add the carbonated water and vegan yogurt and whisk well to combine. When the griddle is hot, whisk in the vinegar to combine. The batter will rise and foam, and the consistency will be thin and reminiscent of chocolate milk.
  3. Form each crepe by using a 1/3-cup measure to scoop the batter from the bottom of the bowl and pour it into a disk on the hot pan. Use a spoon to quickly and lightly smooth the batter into a 6-inch disk, starting in the center and working in concentric circles until you reach the edges (keep the center of the crepe the thickest and the edges the thinnest; the crepe should be between 1/8-inch and 1/4-inch thick).
  4. Cover and cook for 1 minute. The crepe should be dry on the top with a smattering of little holes over its surface. Uncover and continue to cook the crepe without turning it for 1 to 1 1/2 minutes. The total cooking time for each crepe should be 2 to 2 1/2 minutes. When fully cooked, the crepe should be dry on the top with a few air-bubble holes, and the bottom should be firm, smooth, and lightly browned. Depending on your cookware and stove, you'll need to adjust the heat to achieve this result. Use a flat, flexible spatula to loosen and release the crepe, and then quickly transfer it to a plate and cover with a clean, dry tea towel. Repeat the cooking process until all the batter has been used. As the crepes are made, stack them on top of each other and keep them covered with the towel so they don't dry out.
  5. As they cool, the crepes will develop a spongy-stretchy texture. Let them rest until they're room temperature, then wrap the stack loosely in a clean, dry tea towel and seal in a Ziplock bag until serving time. Be sure the crepes are completely cool or the bag will collect moisture and they'll spoil. If you notice any condensation, open the bag to air it out.
beta
calories
72
fat
1g
protein
3g
carbs
13g
more
an unrefined vegan http://anunrefinedvegan.com/
Teff Love

QUICK TEFF CREPES

Quick Teff Crepes from Teff Love by An Unrefined Vegan Quick Teff Crepes from Teff Love by An Unrefined Vegan

YE’ATER KIK ALICHA
YE’NECH BAKELA ALICHA
YE’MISSER ALICHA
ETHIOPIAN MAC ‘N’ CHEESIE
EASY TEFF CREPES

Teff Love Plate by An Unrefined Vegan Teff Love Plate by An Unrefined Vegan Teff Love Plate by An Unrefined Vegan

ENTER THE GIVEAWAY!

66 thoughts on “(Gimme Some) Teff Love! Review + Giveaway

  1. Deanne O

    I have never made Ethiopian food before, I’ve never had a proper guide, but always have wanted to try.

    Reply
  2. Mason

    I have not made Ethiopian food at home but love eating at a local Ethiopian restaurant! I love injera!

    Reply
  3. Jessica Eagle

    Ohhhh wow !!! This book sounds really, really interesting. I like cooking with teff, but the same as you, I don’t have lots of experience with Ethiopian food. I’ve try some Ethiopian dishes couple of time and it was sooooo good. I’ll pin your crepes right now to try it soon 🙂 Thanks.

    Reply
  4. Brittany

    Phew, thank goodness for your disclaimer. I almost thought you turned to the dark side of animal skins. Totally kidding ;). This all looks so delicious, I don’t even know where I would begin!

    Reply
    1. An Unrefined Vegan Post author

      Haha! I just wanted to make sure some wacko didn’t go off on me – I’m a bit sensitive like that! I have to admit that I seriously debated even using those papers, but in the end, it just seemed too perfect w/ the Ethiopian theme.

      Reply
  5. Amber

    I have never made Ethiopian food at home, nor have I eaten it before. I’m like you in that my perception is it would be quite difficult. However, I’m so intrigued after reading your review. And that mac-n-cheese looks fabulous. Same with the brownies! YUM!

    Reply
  6. alline85

    Annie, please give ersho (and injera) another try! My batch of ersho didn’t bubble up within the first day or two either, but I just kept grinding through the rest of the steps Kittee provided. The resulting injera came out great at first try! After that, I kept the rest of ersho in the fridge, taking it out once a week or so to add 1-2 Tbsp of teff and water to feed it, and letting it sit on the counter a day or two.

    You should definitely make ersho again just to use it in Kittee’s blueberry-cinnamon pancakes, those are just divine!

    Reply
    1. An Unrefined Vegan Post author

      I wanted to make those pancakes and was so disappointed with my ersho failure. I WILL try again for sure. I ran out of time, however, and needed to get my review wrapped up :-)!

      Reply
  7. mariamashta

    I’ve never made Ethiopian food at home, but I’ve been meaning to for a while. I just keep forgetting to get Berbere and a couple other ingredients. I can’t wait to, though!

    Reply
  8. Candy Hoffman

    I’ve never made Ethiopian food at home, but it’s something I would love to try so I can expand my tastebud horizons.

    Reply
  9. Paula

    I’ve never made or eaten Ethiopian food before. The food looks amazing though, & the buzz about the book is that it’s fabulous!

    Reply
  10. chrysta2014

    I don’t have a whole lot of experience with Ethiopian but I would LOVE LOVE LOVE to learn. I am so excited about this book as I think Teff is incredible.

    Reply
  11. Stefanie

    I *LOVE* this cookbook. I don’t need to win, because I already have it, but I do want everyone to know how amazing it is. Kittee Berns is my spirit animal.

    Reply
  12. Tiffany

    I’ve never made vegan Ethiopian food at home. I’ve never even eaten any before, vegan or otherwise, but I would like to try it.

    Reply
  13. Melissa K.

    No, I have never tried to make it at home, although I have collected some recipes! I think this book would do the trick, though!

    Reply
  14. birrrd

    I tried some of Kittees recipes from the papa tofu zine, and an injera recipe from another cook book. and there should be definitely more ethiopian cooking in my kitchen! thank you very much indeed.

    Reply
  15. Elizabeth

    I tried making Ethiopian food once at home after having some amazing Ethiopian Food at Addis Red Sea in Boston. Mine ended up being pretty good, but I’ve been wanting to play around with some more recipes, get familiar with the spices, techniques, and flavours, and discover some new favorites.

    Reply
  16. Barbara

    No, I haven’t had Ethiopian food at home yet. But you gave me some inspiration, so I will definitely try it 🙂

    Reply
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