Comments on: It Takes a Vegan Village: Red Lentil Fusion Stew–with Gluten-Free Injera

By: Maria Theresa Maggi

Maria Theresa Maggi — Wed, 30 Sep 2015 04:46:18 +0000

You’re very welcome, Anne! Your variations on the theme sound delicious!

By: Anne

Anne — Sun, 27 Sep 2015 09:57:09 +0000

Made the stew last night and served it with rice. My husband and I thought it was delicious! I sprinkled about a Tblsp. of unsweetened coconut in the stew. Had a small bulb of fresh fennel so I chopped it and added it to the onions, sautéed it with the spices. Thank you!

By: Maria Theresa Maggi

Maria Theresa Maggi — Fri, 25 Sep 2015 04:57:35 +0000

Hah! Good question, Deborah!! You made me laugh. 🙂 Thank you so much for loving that first sentence, and for all your good wishes and lovely reading of all my words. xox

By: Deborah

Deborah — Fri, 25 Sep 2015 03:52:21 +0000

If I say my favourite line in this blog was your first:
“Lately I’ve been very engaged in the living of new stories, and not so much in writing them down”
does this imply the rest is not so good?!!
I read it over and over, savouring ‘living the stories’…
lots of love and good living wished for you dear Maria

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 21 Sep 2015 21:17:27 +0000

Thanks Lee! You made me laugh with your “famous last words” :)–indeed! As Heather at Yum Universe says, each batch of batter looks slightly different and sometimes one batch is somehow “easier” than another–this after several batches. So be intrepid and see what happens–I think this would be a good “bread” for you.

By: Lee at Veggie Quest

Lee at Veggie Quest — Mon, 21 Sep 2015 20:28:26 +0000

I love Ethiopian food, so I’m really excited to make this stew! And to try my hand at homemade injera bread! It looks like it shouldn’t be too difficult…(famous last words!) 😉

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 21 Sep 2015 18:04:06 +0000

Thank you Gena! I’m excited you may try it for your lunches during the school week. It would be great for that. And so happy like the pistou treatment too! Non-fussy and intuitive is what it’s all about for me. 🙂 And yes, Heather’s instructions are very helpful and clear, and wnet a long way in making my injera a success.

By: Gena

Gena — Mon, 21 Sep 2015 15:59:20 +0000

This is a wonderful recipe! Simple, hearty, full of flavor. I may try it doubled, so that I can freeze and/or have leftovers for school lunches. The pistou is ingenious, too — ridiculously easy, and healthier than most recipes. I love how non-fussy and intuitive your recipes are–it’s refreshing and appreciated.

I’ll have to try my hand at injera soon. I’m a novice in that department, but Heather is always a good culinary guide!

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 21 Sep 2015 02:51:00 +0000

Hi Danielle! So glad you like the goat 🙂 He (or she) is my favorite one. The look may come from the kale stems I bring them–so yes, hoping maybe for something to eat.:) This one is the shyest and most slow, so rarely gets any since the others are faster and more aggressive. I haven’t tried making socca, but you made me curious to look it up. Sounds good. I found a less traditional version on Oh She Glows that doesn’t use oil. . .but does say to spray the pan a little. .

By: Danielle

Danielle — Mon, 21 Sep 2015 01:48:57 +0000

Oh my gosh, that goat is looking at me with such earnestness!! I think it wants to share your meal!

This is exactly the type of flavors I love. The injera looks so yummy.

Have you tried making socca? I did in the past using a lot of oil to fry them. I am going to try it one of these days in a non-stick pan.