Sunday, 31 March 2013

A Raw Moroccan Lunch


This spiced Morroc-un cooked stew may take some preparation, but it is sure to tantalise your taste buds. All those lycopene rich tomatoes, sprouted chickpeas, dried fruit and vegetables... Married together by traditional flavours of cumin, turmeric, cinnamon and lemon. And if that isn't enough, it's also paired with spicy cauliflower couscous with oranges, cranberries and walnuts and a side of kale. That's right, more oranges, because they are in season, totally delicious and full of vitamins. N-O-M.


Besides the flavours, I also love the fact that I don't even realise I'm eating raw cauliflower. I don't know about you, but as much as I love cruciferous vegetables I usually cannot eat them raw. I almost always have them lightly steamed (mmmm broccoli...) because not only do they tend to be quite hard to chew, they also leave me feeling bloated. But don't worry about all that with this recipe- even my very omnivorous mum was fooled! Ha. 


Anyway, I'll leave you to the recipe in the hopes that you'll try this dish (and perhaps tell me about the outcome?) while I go back to some good 'ol model makin' for design.  


Moroccan Vegetable Stew with Cauliflower Coucous

Sauce:
1C dehydrated or sundried tomatoes (not in oil)
2t olive oil
1/2t cumin
1/2t turmeric
1/2t sea salt
1/4t cinnamon
1t liquid sweetener
Juice of half a lemon

Vegetables:
1 courgette/zucchini, cut into rounds
1/2 carrot, cut into rounds
1/2C sprouted chickpeas
1T dried cranberries
2 dates, chopped 

Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please. 

Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavours mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them. 

After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don't have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened. 

Cauliflower Couscous:
1 1/2C cauliflower
1T orange zest
Juice of half an orange
1t turmeric
1/2t cumin
1/2t cinnamon
1/2t dried parsley
2t liquid sweetener
1T dried cranberries
1T walnuts
Pinch of salt
Pinch of chilli flakes (optional if you want it spicy)

Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.

Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy! 

2 comments:

  1. Beautiful! I don't know what you're talking about- those photos are lovely. The couscous sounds awesome! I've made a raw rice with cauliflower before and it was so nice. Awesome dish!

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    1. Thank you :) I hope you enjoy it as much as I did!

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