Celery Salad with Dates and Pistachios

 Ingredients:

1-1/2 cup celery stalks, thinly sliced
3 tablespoons celery leaves, roughly chopped
2 tablespoons parsley, chopped
3 dates, chopped
1 cup mandarin segments
salt and black pepper, to taste
juice of 1 lemon
olive oil
1/4 cup pistachios, toasted

Combine all ingredients and serve cold.

Moroccan Meatballs

 Ingredients:

1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1/4 teaspoon cinnamon
a pinch of cloves
1/2 teaspoon coriander
1/4 teaspoon cayenne
1 red bell pepper, finely diced
2 tomatoes, chopped
3/4 cup passata
salt and black pepper, to taste
vegan meatballs

couscous
parsley
cilantro
mint
lemon zest
yogurt
pomegranate seeds
sumac

Cook onion and garlic in the oil and add the spices. Stir until aromatic then stir in the tomatoes and bell peppers. When the tomatoes start to break up, add the passata and enough water or stock to reach desired consistency. Add the meatballs. Cover and simmer until they are cooked through.

Meanwhile, cook the couscous and stir in the herbs and lemon zest.

Serve meatballs with couscous and yogurt and sprinkle with pomegranate seeds and sumac.

Snake Cake

Ingredients:

3 cups almond meal
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3/4 cup butter
a pinch of salt
zest of 1 orange
1 tablespoon orange juice
1 teaspoon vanilla
1 egg replacer

12 sheets phyllo dough
coconut oil or melted butter
1 tablespoon agave
1 teaspoon cinnamon
2 tablespoons sliced almonds
vegan honey or powdered sugar


Combine all the filling ingredients and set aside.

Brush a phyllo sheet with oil and layer with two more sheets, brushing each with oil. Form a log with the almond paste along one end of the sheet and roll up. Repeat until there are 4 rolls.

Place the rolls on a greased round baking pan and form a tight coil. Brush with oil and agave. Sprinkle with cinnamon.

Bake at 350 for 20 minutes until golden.

Sprinkle with almonds and honey or sugar, slice, and serve warm.

Moroccan Carrot Salad

Ingredients:

1-1/2 cup chickpeas
1 tablespoon grapeseed oil
1/2 teaspoon salt
1/2 teaspoon cumin
a pinch of cinnamon
3 carrots, grated
1/4 cup parsley, chopped
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon garlic powder
juice of 1 small lemon
salt and red pepper, to taste
1/4 cup slivered pistachios, toasted

Toss the chickpeas with oil, salt, cumin, and cinnamon. Bake at 425 for 15-20 minutes until crispy. Remove from heat and set aside.

Toss the grated carrots with the parsley and set aside.

Combine tahini, olive oil, garlic, lemon juice, and salt and pepper. Gradually add water until thinned to desired consistency.

Before serving, toss the salad with the tahini dressing, pistachios, and roasted chickpeas.

Harissa Baked Vegetables

Ingredients:

2 tablespoons harissa paste
1 tablespoon grapeseed oil
juice of 1 small lemon
1 teaspoon honey
a pinch of salt
3 small red potatoes, diced
broccoli florets
2 carrots, cut into chunks
1/2 red onion, sliced
2 tablespoons cilantro, chopped

In a small bowl, combine harissa, oil, lemon, honey, and salt. Combine vegetables and toss with the harissa mixture.

Bake at 375 for 30-40 minutes and garnish with the cilantro.

Serve in sandwiches or with couscous.

Moroccan Spiced Lentils

Ingredients:

1 red bell pepper
1 cup brown lentils, soaked
3 cloves garlic
2 shallots
2 tablespoons tomato paste
1-1/2 tablespoons honey
salt, to taste
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
a pinch of cinnamon
1-1/2 tablespoons apple cider vinegar
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped

Roast the red bell pepper and remove the skin.

Boil the lentils and drain.

Combine garlic, shallot, tomato paste, honey, salt, paprika, cumin, coriander, turmeric, cayenne, and cinnamon in a blender with the bell pepper and puree until smooth.

Return lentils to saucepan with the sauce and simmer until the lentils are tender and sauce is cooked. Stir in the vinegar, cilantro, and parsley.

Serve with couscous.

Moroccan Carrot and Chickpea Salad

Ingredients:

2 teaspoons cumin seed
1/4 cup olive oil
juice of 1 lemon
1 tablespoon honey
salt and cayenne pepper, to taste

2 large carrots, sliced thinly on a mandolin
2 cups chickpeas
5 medjool dates, roughly chopped
1/3 cup mint leaves, roughly chopped
2 tablespoons slivered almonds, toasted
2 tablespoons slivered pistachios, toasted

Combine dressing ingredients and set aside.

Toss carrots, chickpeas, dates, and mint together. Toss with the nuts and dressing before serving.

Moroccan Millet and Chickpea Burgers

Ingredients:

1 cup cooked millet
1/2 cup chickpeas
2 tablespoons flaxseed meal
1/2 red onion, roughly chopped
2 cloves garlic, sliced
1 red bell pepper, roughly chopped
1/4 cup cilantro
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
a pinch of cardamom
salt and black pepper, to taste
2 tablespoons flour
2 tablespoons grapeseed oil

3 tablespoons cashew, soaked
1 tablespoon lemon juice
zest of 1/2 lemon
1 small clove garlic
salt
1/4 teaspoon cumin
1/2 small cucumber, shredded

burger buns
lettuce
tomato slices

Allow millet to cool slightly and place in food processor along with the chickpeas, flaxseed meal, and a tablespoon of water. Pulse a few times.

Cook the onion, garlic, and bell pepper until softened and add to the millet. Add the remaining seasonings and pulse the mixture until slightly coarse.

Refrigerate the mixture until chilled, then shape into patties. Coat with some flour and cook in the oil until golden on each side.

Run the cashew, lemon juice, zest, garlic, salt, and cumin through a blender on high speed, adding water until smooth. Stir in the cucumber.

To serve, place lettuce and tomato on the bun followed by the patty and cashew cream.

Serve with sweet potato fries.

Couscous Tfaya

Ingredients:

2/3 cup couscous
3/4 cup vegetable stock
1 teaspoon grapeseed oil
1/2 red onion, thinly sliced
1 cloves garlic, minced
1 red chilli pepper, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes
1 cup chickpeas
1/4 cup cranberries
juice and zest of 1 small lemon
1/2 cup cilantro, chopped
salt and black pepper, to taste

Cook the couscous in the stock and some salt. Fluff and set aside.

Cook the onion, garlic, and red chilli pepper in the oil until softened and add the spices. Stir until aromatic. Add the chickpeas, cranberries, and lemon. Fold in the couscous. Add the cilantro and season with salt and pepper.

Moroccan Spiced Carrot Soup

Ingredients:

1 tablespoon oil
2 leeks, white parts only, chopped
6 carrots
3 cloves garlic, minced
2 teaspoons ginger, minced
harissa, to taste
vegetable stock
salt
juice of half a lemon or lime
cilantro, chopped

Saute the leeks in the oil and add carrots, garlic, and ginger. Stir in the harissa until aromatic and then the stock. Simmer for 20 minutes, until carrots are tender.

Puree the mixture in a blender and return to saucepan. Season with salt and add juice just before removing from heat. Garnish with the cilantro and some chickpea croutons.

Harissa Lentils and Cauliflower

Ingredients:

1/4 cup harissa paste
1 tablespoon greapeseed oil
1/2 small red onion, finely chopped
2 cups cauliflower florets, cut small
1/2 cup red lentils
1/3 cup tomato puree
2 roma tomatoes, chopped
1 cup vegetable stock

Cook onion in the oil. Add cauliflower and cook until slightly wilted.

Stir in all remaining ingredients. Cover and allow to simmer 20-30 minutes, adjusting water as needed.

Serve over bulgur or couscous with a wedge of lemon. Garnish with parsley if desired.

Chickpea Tagine

Ingredients:

2 cups chickpeas
1/4 teaspoon saffron
2 tablespoons boiling water
1 onion, diced
2 cloves garlic, thinly sliced
1 tablespoon butter
2 teaspoons cumin
3 inch cinnamon stick
1/4 teaspoon red pepper
1/2 lb butternut squash, cut into 1 inch cubes
2 medium red potatoes, cut into 1 inch cubes
1 can diced tomatoes
salt and pepper
1 zucchini, cut into 1 inch cubes
1 tablespoon preserved lemon, chopped
1 tablespoon olive oil
2 tablespoons cilantro, minced
yogurt and harissa

Steep crumbled saffron in the water and set aside.

Cook the onion and garlic in the butter until softened. Add cumin, cinnamon, and red pepper. Cook an additional 30 seconds and add squash and potatoes. Saute for 5 minutes and add enough water to cover. Bring to a simmer.

Add saffron water and tomatoes. Cover and allow to simmer for 30 minutes.

Add zucchini and preserved lemon. Simmer an additional 5 minutes, adding olive oil during the last minute. Discard cinnamon stick.

Serve over couscous with yogurt and harissa as well as a sprinkle of cilantro.

Harira

Ingredients:

1 cup "beef" crumbles
1 teaspoon turmeric
1-1/2 teaspoons black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/2 teaspoon aleppo pepper
1 tablespoon butter
3/4 cup celery, chopped
1 small onion, chopped
1 small red onion, chopped
1/2 cup cilantro, chopped
1 tomato, chopped
1 can diced tomatoes in juice
water
2/3 cup green lentils
1 cup chickpeas
1/2 cup vermicelli
1 egg, beaten
juice of half a lemon

Cook turmeric, black pepper, cinnamon, cardamom, ginger, and aleppo pepper in butter. Add celery, tomato, and onions. Cook until tender.

Add canned tomatoes, water, and lentils. Cover and simmer for 1 hour.

Stir in chickpeas, beef crumbles, and vermicelli. Slowly pour in egg then add the lemon juice.

Remove from heat and stir in cilantro.

Moroccan Lentil Salad

Ingredients:

1/2 cup brown lentils
1 cup chickpeas
2 tomatoes, chopped
2 green onions, chopped
1-2 green chili peppers, minced
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
juice of 1 lime
olive oil
1/2 cup cilantro, roughly chopped
salt and pepper

Soak lentils and cook until tender. Allow to cool.

Combine lentils with remaining ingredients and chill before serving.

Moroccan Pasta Salad

Ingredients:

1 cup israeli couscous or moghrabieh
1 cup carrots, finely chopped
15 green olives, finely chopped
1/2 cup preserved lemon, chopped
1/2 red bell pepper, chopped (optional)
2 small shallots, minced
juice of 1 lemon
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ginger, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
2 tablespoons parsley, chopped
1 tablespoon mint, chopped (optional)

Cook the couscous and allow to cool.

Meanwhile toss carrots, olives, and lemon together. Whisk lemon with olive oil, shallots, salt and pepper, ginger, cumin, and cinnamon.

Toss couscous with the vegetables, dressing, parsley, and mint.

Moroccan Quinoa Salad with Orange Dressing

Ingredients:

1/2 cup quinoa
1 navel orange, chopped
1 red bell pepper, cut into 1/2 inch pieces
1-1/2 cup chickpeas
1/2 cup kalamata olives, chopped
1/2 cup pistachios, halved
2 tablespoons parsley, minced
2 tablespoons mint, minced
1/4 cup matchstick carrots (optional)

1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon cumin
salt and pepper

Cook quinoa and allow to cool completely.

Toss remaining ingredients with the quinoa. Stir dressing ingredients and combine with the salad before serving.

Moroccan Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
red pepper
3 cups butternut squash, cut into 1/2 inch squares
2 tablespoons tomato paste
4 cups vegetable stock
1/3 cup couscous or moghrabieh
salt
1 zucchini, quartered
1/2 cup basil, chopped
2 teaspoons orange zest

Saute onion in olive oil. Add cumin, salt and pepper and stir until aromatic.

Add butternut squash and tomato paste. When heated, add vegetable stock and mograbieh (if using) and simmer for 10 minutes.

Stir in zucchini and couscous (if using) and season with salt. Cook 5 more minutes or until squash is tender.

Remove from heat and stir in basil and orange zest.

Moroccan Vegetable Soup

Ingredients:

1 tablespoon coconut oil
1/2 large onion, chopped
2 teaspoons turmeric
6 cups vegetable stock
1 can tomatoes in juice
1 turnip, peeled and diced
2 carrots, sliced
2 stalks celery, sliced
a pinch of saffron
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 large or 2 small zucchini, sliced
2 ounces moghrabieh
1/2 teaspoon cardamom
salt and pepper, to taste
paprika, to taste

Seep saffron in boiling water for a couple of hours.

Heat oil and add onion, carrots, celery, and turnip. Cook until slightly tender. Add tomatoes and vegetable stock. Cover and bring to simmer.

Add saffron infused water, cardamom, salt, pepper, and paprika. Stir in zucchini and moghrabieh. When the moghrabieh is cooked through, remove from heat and garnish with cilantro and parsley.

Moroccan Veggie Stew

Ingredients:

1 tablespoon vegetable oil

1 small onion, chopped

1 clove garlic

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon ginger, minced

1/2 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon cardamom

1 teaspoon turmeric

1-1/2 cup vegetable stock

1 can crushed tomatoes

1 cup chickpeas

1 zucchini, sliced

1 tablespoon lemon juice

Saute carrots in oil. Add celery, onion, and garlic. When tender, stir in ginger. Add stock and tomatoes. Simmer about 10 minutes. 

Add zucchini and chickpeas to pan and bring to simmer again for about 15 minutes. Add all the spices. Remove from heat. Stir in lemon juice.

Serve with freekeh or couscous. Garnish with parsley. 

Moroccan Lentil Soup

Ingredients:

1 onion, chopped

1 tablespoon grapeseed oil

2 cloves of garlic, minced

1 teaspoon ginger, minced

6 cups water

1 cup red lentils

1-1/2 cup chickpeas

1-1/2 cup white beans

1 can diced tomatoes

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 teaspoons ground cardamom

1/2 teaspoon cayenne pepper

1 teaspoon cumin

Saute the onions, garlic, and ginger in oil.

Add legumes and vegetables. Bring to a boil then simmer for an hour, or until the lentils are soft. Puree half of the soup in a blender and return to the saucepan. Stir in seasonings. Garnish with parsley.