Comments on: Vegetarian Southwestern Stir Fry

By: cheeseslave

cheeseslave — Tue, 10 Feb 2009 12:55:56 +0000

Your new blog is just gorgeous! I love how clean and simple it looks.

Ann Marie

By: Shannon

Shannon — Fri, 16 Jan 2009 15:39:19 +0000

Alyss – The sprouts are still a bit crunchy. We eat uncooked legume sprouts about twice a year so I’m not too worried about it. I don’t think it’s something you’d want to eat every day though.

By: Alyss

Alyss — Thu, 15 Jan 2009 20:31:30 +0000

Sounds delicious! Do the lentil sprouts cook through in that short cooking time, or are they still raw-ish? When cooking my mexican inspired food I always add the cumin and chile/red pepper flakes to the sauteeing onions because those spices have fat soluble flavors that really come out when they are fried a bit. This looks so good though, I just might try it next week
Have you ever made cortido? It’s sauerkraut made with pineapple vinegar and chile powder (I always have New Mexico chile powder in the cupboard, it’s warmer than paprika, but nowhere near as hot as cayenne) and goes great with flavors like this. So, so yummy

By: Kelly the Kitchen Kop

Kelly the Kitchen Kop — Thu, 15 Jan 2009 11:36:24 +0000

I love the idea of saving on groceries by making meatless meals now and then – I want to try this!

Thanks for participating!

Kelly

By: catholicmommybrain

catholicmommybrain — Wed, 14 Jan 2009 20:32:34 +0000

I am so thrilled about this recipe. I’m always looking for meat-free recipes, and this looks awesome.

By: dairyfreemom

dairyfreemom — Wed, 14 Jan 2009 18:21:49 +0000

I love stir-frys! What a great change-up.

By: Nancy

Nancy — Wed, 14 Jan 2009 12:20:11 +0000

Stir-fry is one of my ‘go to’ meals for those days when I need to get a meal on the table fast. I like the idea of switching up the flavor. I’ll have to give this a try.