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Kittee Berns

Goodreads Author

Born

Washington, DC, The United States

Website

http://kitteekake.blogspot.com

Twitter

kitteekake

Genre

Cookbooks

Member Since

December 2014

URL

https://www.goodreads.com/kittee_berns

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Kittee Berns has been an ethical vegan for over 30 years and a gluten-free vegan since 2008. She has over 13 years of experience in the natural foods industry. In 2011 Kittee released Papa Tofu Loves Ethiopian Food, a cook-zine showcasing popular Ethiopian recipes. Kittee currently resides in Portland, Oregon.

81 posts
Kittee Berns's Blog

Julie & Kittee's Bagel Factory!

Hello!

I've been a quiet little mouse lately, because my friend, Julie Hasson, and I have been furiously working on a new project! We're starting a new business, Julie & Kittee, which focuses on vegan, gluten-free recipe development, cooking classes, and coaching/consulting.

kittee and julie, vegan, gluten free, bagels, bagel factory, vegan recipes, ebook

Our website launch is today!!! Along with our first e-cookbook, Julie & Kittee's Bagel Factory, which is all about beautif Read more of this blog post »

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Published on June 16, 2017 08:44

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Combine Editions
Kittee Berns’s books

Average rating: 4.26 · 236 ratings · 24 reviews · 2 distinct works • Similar authors

	Teff Love: Adventures in Vegan Ethiopian Cooking 4.26 avg rating — 236 ratings — published 2015 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	PaPa Tofu Loves Ethiopian Food 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

* Note: these are all the books on Goodreads for this author. To add more, click here.

Quotes by Kittee Berns (?)

“ye’misser wot RED LENTILS IN A SPICY SAUCE MAKES 4 CUPS See photos facing pages 122 and 123 1 cup dried red lentils 5 cups water 1 red onion, minced (2 cups) ½ teaspoon salt, plus more if desired 3 tablespoons Ye’qimem Zeyet (page 25) or extra-virgin olive oil 6 cloves garlic, pressed or grated (1 tablespoon) 1 teaspoon peeled and grated fresh ginger ½ teaspoon Ye’wot Qimem (page 40; optional) ¼ teaspoon ground cumin ⅛ teaspoon ground cardamom 3 tablespoons ground berbere (page 21) or Berbere Paste (page 22) 1 tablespoon mild paprika”
― Kittee Berns, Teff Love: Adventures in Vegan Ethiopian Cooking

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