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Moroccan Spiced Vegetable Stew

A warming stew with Moroccan seasoning
Author: Peter Orozco

Ingredients

For the broth

  • 2 large carrots, peeled and sliced
  • 2 large celery stalks, sliced
  • 8 oz portobello or "baby bella" mushrooms, sliced or chopped
  • 4 bay leaves
  • 1/2 tsp celery seed
  • 1 tsp rubbed sage
  • 1 tsp salt
  • 5 tbsp nutritional yeast flakes
  • 9 cups water

For the spice mix

  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 1/2 tsp ground Saigon cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp extra hot cayenne pepper
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves

For the stew

  • olive oil
  • 2 medium sized ripe tomatoes
  • 1/2 lb red potatoes
  • 1/2 cup coconut milk
  • chopped cabbage to taste
  • 1 bunch curly (aka "Scots") kale, chopped
  • 1 cup red lentils

For adding to the stew

  • 1 cup quinoa
  • 1 1/2 cups water

Instructions

  • Put all the stock ingredients into a large pot or Dutch oven. Mix well and bring to a boil, then reduce the heat and simmer for 15-20 minutes.
  • While the stock is simmering, cut up the tomatoes into cubes, spray them with olive oil, and roast or broil them on a pan in the oven until they're blackened to taste. Alternatively, add the cubed tomatoes to a skillet sprayed with some olive oil and cook them for 2-3 minutes at medium heat to bring out the flavor a bit.
  • When the stock is done, strain out the large pieces, clean out the pot, and return the broth to it, pouring slowly so as to exclude the nutritional yeast and spice powder residue. Remove the bay leaves and transfer the carrots (and, if desired, the celery and mushrooms) back to the broth.
  • Add the tomatoes, coconut milk, spice mix, potatoes, chopped cabbage, lentils, and chopped kale, making sure to mix everything very well to ensure all the flavors meld properly. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally to ensure everything is well mixed. The cooking element temperature should be such that there is a slow bubbling under the lid. The stew is done when everything is cooked and the potatoes are soft but not mushy.
  • When the stew is close to done, add the quinoa and water to a saucepan. Bring to a boil, then reduce heat to a simmer and cover, cooking until done. Serve the finished stew mixed with the cooked quinoa.

Notes

This is the basic recipe, minus anything that will strongly dominate the overall flavor. The broth does not have a strongly distinctive flavor or aroma, which allows the flavoring from the spice mix to come through. Feel free to experiment with additional ingredients to your heart's content.