I really like how Kittee Berns uses traditional names for dishes and helps you learn a least a little about the language. Terry Hope Romero uses bland English names for all the dishes which is quite the disappointment.
Cauliflower and Green Beans in Berbere Sauce (Vegan Eats World, 288) - really made potatoes and kale in Berbere Sauce.
Seitan Tibs Simmered in Berbere (Vegan Eats World, 168) - I used pressed tofu. I liked this dish.
Fluffly Scrambled Chickpea 'Eggs' with Shallots (Vegan Eats World, 269) - Decent but the recipe in Papa Tofu is much better.
Saucy Berber Lentils (Vegan Eats World, 165) - decent
Ethiopian Savoury Crepes (Vegan Eats World, 206)
Keysir Allecha (Papa Tofu Loves Ethiopian Food, 50)
The injera recipe from Vegan Eats World was the best part of this meal. I couldn't find injera ready-made for purchase in Brandon and the last time that I purchased them (in Toronto) I got a stale batch. This recipe makes decent injera (better than stale ones) and is only a 2 hour wait! They are easy to cook up as well. They may not be 'authentic' but they will definitely do in a pinch! I still want to try the recipe in Papa Tofu but I like that this recipe can be cooked up easily and they do taste decent.
I purchased the berbere spice blend and it wasn't very vibrant. I think a combination of the spice blend and the non-authentic nature of the Vegan Eats World recipes made the entire meal seem sort of... bland. I am glad that I tried the recipes from Vegan Eats World but I will be returning to the recipes in Papa Tofu and in the forthcoming Teff Love.
The intention of the meal was to get me back into the kitchen as I had hoped that cooking a huge meal would get my culinary creative juices flowing and it has. I've been dreaming of a chocolate coconut carrot cake...