Ethiopian cuisine, of which Seattle has a fair amount, tends to go well with health-focused eating: the staple starch is injera, a bread made from the high-iron, gluten-free ancient grain called teff. Beyond that, a calendar full of fasts abstaining from meat and animal products in Ethiopian culture means that there are always tons of vegetarian -- and often vegan -- options on every menu. The vegetarian combo at Jebena, like at many places, includes a scoop of shiro wot (a garbanzo-flour stew), turmeric-tinted cabbage, red and yellow lentils, a clump of spinach, and a salad. But Jebena’s versions of these foods, made from scratch by owner Martha Seyoum and her family, are easily some of the best in the city, with clear flavors and varied textures, along with her incredible service. Call ahead to request all-teff injera (gluten-free) or to see if she’ll be pouring coffee from the jebena, the traditional pot for which the restaurant is named.