Wednesday, March 17, 2010

Gluten Free Moroccan Vegetable Stew (Vegan)

Finally, a recipe that will satisfy my adventurous foodie friends as well my veggie/vegan, hemp-wearing, protest-of-the-week, if-it's-not-on-NPR-I-have-no-idea-what-you're-talking-about friends! Woohoo!

Additionally, I thought I'd throw out another reminder that all measurements are approximate. I know that pretty much every professional chef will cringe when I say this, but I love the spontaneity of just throwing in spices and seeing what comes out (also, I'm kind of lazy when it comes to cooking and measuring stuff would just mean more things to clean).

Ingredients:
1 bag frozen white rice
1 can chickpeas, water drained out
1 can crushed tomatoes
1 cup veggie broth (or chicken broth if you're not into the whole vegan thing)
1 onion, diced
1 bell pepper, diced (your choice of color-I like orange and red, personally)
2 big handfuls baby spinach (or more if you really like spinach)
1 container firm tofu, cubed
3/4 cup dried apricots, diced
2/3 cup sliced almonds
1/2 cup honey
2 tsp olive oil
juice of 1 lemon
2 tbsp crushed garlic
2 tbsp crushed ginger
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cloves
1 tsp cinnamon
1 tsp curry powder
1/2 tsp cayenne (adjust to your level of spiciness)
1 handful fresh cilantro
salt and pepper to taste

Heat a large pan to medium, add a teeny bit of oil, and lightly fry the almonds until fragrant.
Put the almonds aside.
Saute the onions and peppers in the oil. Add the garlic and ginger, and cook until the onions are translucent.
Add the tomatoes, broth, apricots and rice. Cook for 4-5 minutes.
Add all the spices and the almonds.
Simmer on low for 15 min or until most of the liquid is absorbed.

Just before serving, mix in the honey, salt and pepper. Garnish with cilantro.

Serves 4.

1 comment:

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