It’s Wednesday, the middle of the week. I feel like I want to be eating a meal that is traditioally placed in the middle of the table, and you eat in the midst of your friends and family.

That’s Ethiopian cuisine for me!

Another reason for choosing this dish for today is far more pragmatic.
I don’t know if you’ve been following my #WorldVeganMonth recipe blog so far. I’ve been sharing ‘veganized’ recipes every day to celebrate my favourite month. If you have, you and I still have about half of a cabbage left in the fridge after the delicious cabbage stir-fry the other day. Let us not waste any food, but let us make use of the leftovers for Wednesday Wat!

Once more I’ve been lucky and found a great recipe that I’m confident enough to try. Atakilt Wat is normally a quite complex dish and takes several hours in preparation. This one, from Vegan Richa shortens the process to under 1 hour! If you’re anything like me, you probably want to eat healthy and nurture your body, but not spend half a day in the kitchen to achieve that. 

So – here we go: straight to the