Vegetarian Moroccan Sharing Platter Recipes
MOROCCAN DIP PLATTER
Quick, easy, colorful, loaded with veggies, fruits, and even a little goat cheese too. It's basically the Moroccan...ish version of a cheese board and I could not love it more!
Provided by Tieghan Gerard
Categories Appetizer
Time 20m
Number Of Ingredients 15
Steps:
- 1. Arrange the harissa, goat cheese, and olives on a large platter. Arrange the remaining fruits, veggies, herbs, nuts, and naan around the dips. Serve.
Nutrition Facts : Calories 266 kcal, Carbohydrate 25 g, Protein 9 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 644 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving
VEGETARIAN MOROCCAN SHARING PLATTER
Provided by Andreja Scanland
Time 1h20m
Number Of Ingredients 21
Steps:
- Heat a heavy-based frying pan over a medium heat and toast pistachio nuts and blanched almonds for 3 to 4 mins, until golden.
- Add chilli flakes and ground cumin and toast for 1 min. Drizzle over 1tbsp honey and heat until bubbling, then cook for 2 mins or until dark gold.
- Tip the nuts onto greaseproof paper and cool.
VEGETARIAN MOROCCAN STEW
A great vegetarian meal that's really easy to make. Serve over steamed couscous.
Provided by Front242
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
- Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
- In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 97 g, Cholesterol 0.9 mg, Fat 7.1 g, Fiber 12.8 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 990.1 mg, Sugar 8.9 g
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
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