Linda Voorhis - Veganification

fifteen 8-ounce servings

For the Tagine

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Ingredients

Vegetables (diced into ½” pieces) of the following:
• 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)
Liquid Ingredients
• 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
Stir in at end
• 4 14-ounce cans Fuul – fava beans (drained)
• 2 small or 1 large Onion(s)

Instructions

1. Toss together all the diced vegetables in a large bowl.
2. In a blender, combine all the liquid ingredients.
3. In a large cooking vessel, combine the vegetables and the cooking liquid. Stir well to combine.
4. Cover, and bring to a simmer, then stir.
5. 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.)
6. When vegetables are tender, stir in fava beans.
7. Simmer for an additional 15-10 minutes to warm the fava beans.

Linda Voorhis - Veganification

4 cups

For the Quinoa

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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

1. Rinse quinoa underwater.
2. 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.
3. Add the broth, raise heat to high, and bring to a boil.
4. 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.
5. With a large fork, fluff the quinoa.
6. Gently fluff in the pine nuts and raisins.

Linda Voorhis - Veganification

5-1/2 cups

For the Chermoula

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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

1. Place all ingredients and place in a blender.
2. Process until all combined but with a texture remaining.
3. Add additional water/lemon juice if mixture is too thick.