Google “Vegetable Tagine” recipes
for a wide variety of combinations.
2 parsnips cut up bite size (1”)
2 baking potatoes cut into 1” pieces
2 beets cut into 1” pieces
Pre-boil beets whole until tender set aside.
(Keeps beets from coloring everything in Tagine.)
Using stockpot, cook parsnips and potatoes until tender.
Set aside with beets.
½ c olive oil
2 eggplants chopped 1”cubes 1 onion chopped
4 cloves garlic minced ½ c green olives chopped
1 jalapeño diced, *seeds removed
2 tsp turmeric 1 tsp cumin
Sauté eggplants, onion, garlic jalapeño, spices and green olives until tender.
2 C Vegetable Stock 1 ½ tsp salt
Heat Oven to 350 degrees if cooking in oven.
Add all ingredients to broth in stockpot or baking dish.
You may simmer on top of stove, covered for 20 min.
Or you may bake covered in oven for 30-45 minutes
2 T chopped parsley ½ c raisins
Remove stew from heat. Add parsley and raisins. Serve.
4 – 6 servings
2 T peanut oil
1 onions chopped
2 cloves garlic minced
1 minced fresh jalapeños – seeds removed *Tip
Chop onions, mince garlic and jalapeno
Sauté all in peanut oil in large skillet until translucent – 5-10 min
1 ½ tsp cumin (ground)
1 C coconut milk
1 ½ tsp Coriander seeds
1 C Silk Creamer or heavy cream
2 C Vegetable broth
1 bottle clam juice
Put spices, vegetable broth, liquids and Vegetable sauté in stock pot. Bring to almost a boil, turn down to low and simmer 30 minutes.
2 lbs frozen spinach, thawed and drained
12 fresh limes (juiced)
Salt and pepper
Add drained, thawed spinach.
With immersion blender, puree soup. Heat until hot.
Juice limes and add salt and pepper to taste.