
Recently I participated in the 2020 Sedona VegFest, sponsored by Healthy World Sedona, which took place on January 18-19. The VegFest is a celebration of all things plant-based! I did a demo January 19 of a Root Vegetable & Fava Bean Tagine with Quinoa and Chermoula Drizzle, which was served for lunch right after the demo. I made the recipe especially for the event, and wanted to make sure I shared it with you! This fragrant and hearty Moroccan stew is seasoned with Ras-el-Hanout and preserved lemons, topped with Raisin-Pine Nut Quinoa and an herbaceous and lemony condiment drizzle (choose from either mild or spicy).
Linda Voorhis - Veganification
fifteen 8-ounce servings
For the Tagine
Ingredients
- 15 ounces White Potatoes
- 13 ounces Carrots
- 11 ounces Sweet Potatoes
- 10 ounces Butternut Squash
- 7 ounces Parsnips
- 5 ounces Yellow beets (do not use red as it will alter the color of the stew)
- 2-1/4 cups veggie broth
- 1/4 Preserved Lemon
- 2 garlic cloves
- 2 tablespoons The Spice Way Ras-El Hanout
- 1 tablespoon Agave
- 2 teaspoons ground cumin
- 1/2 teaspoon Harissa
- 4 14-ounce cans Fuul – fava beans (drained)
- 2 small or 1 large Onion(s)
Vegetables (diced into ½” pieces) of the following:
Liquid Ingredients
Stir in at end
Instructions
- Toss together all the diced vegetables in a large bowl.
- In a blender, combine all the liquid ingredients.
- In a large cooking vessel, combine the vegetables and the cooking liquid. Stir well to combine.
- Cover, and bring to a simmer, then stir.
- Cook for 45 minutes to 1 hour, stirring every minutes, ensuring that the bottom does not stick or burn. (If needed, add scant amounts of vegetable broth if broth gets absorbed. It will create more of a coating/glaze rather than a soupy sauce.)
- When vegetables are tender, stir in fava beans.
- Simmer for an additional 15-10 minutes to warm the fava beans.
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Linda Voorhis, Veganification
Linda Voorhis - Veganification
4 cups
For the Quinoa
Ingredients
- 1 cup quinoa (white, do not use colored quinoa)
- 2 cups vegetable broth
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon black pepper
- 1/3 cup Pine Nuts, preferably toasted
- 1/3 cup Raisins
Instructions
- Rinse quinoa underwater.
- In a large pot, over medium heat, toast quinoa by moving it quickly to avoid it burning or scorching. This should take no more than four minutes, or until it starts to slightly color and become toasty fragrant.
- Add the broth, raise heat to high, and bring to a boil.
- Reduce heat to a simmer, cover with lid, and allow to cook until liquid is absorbed, approximately 15-20 minutes. Be sure to not allow all the liquid to absorb to avoid scorching the quinoa. You’ll know it’s done with the quinoa sprouts a ‘tail’ and is toothsome tender.
- With a large fork, fluff the quinoa.
- Gently fluff in the pine nuts and raisins.
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Linda Voorhis, Veganification
Linda Voorhis - Veganification
5-1/2 cups
For the Chermoula
Ingredients
- 4 cups fresh parsley, roughly chopped, packed
- 1 cup fresh flat leaf cilantro, packed
- 1/3 cup lemon juice
- ¼ ripe avocado
- 4 cloves garlic, peeled and roughly chopped
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 2-3 teaspoons harissa paste (optional – for spicy chermoula)
- Additional water as needed for consistency.
Instructions
- Place all ingredients and place in a blender.
- Process until all combined but with a texture remaining.
- Add additional water/lemon juice if mixture is too thick.
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Linda Voorhis, Veganification