menu du jour: MOROCCAN TAGINE
a savory stew of seitan with apricots, grape tomatoes, ginger, and spices
I've been experimenting with my weekly dinner menu and adding a bit of flair to my regular repertoire. My vegan Jambalaya was a big win, so I thought I'd try my luck again and transmogrify a Moroccan-style recipe for lamb tagine. By power of seitan, - I think I'm on a winning streak! This dish came out so tasty that I might have to buy a lottery ticket.
First of all, dried apricots have got to be one of my favorite treats. I also love them in savory dishes, where their tangy sweetness can balance strong spices.
Second, I had a batch of seitan that came out a little on the juicy side (I probably let the broth get too hot) and figured it would be just perfect for a stew.
Third, there was this sack of amaranth in my cupboard that I'd been meaning to try. Never having made amaranth before, I figured it would be similar to quinoa. It's actually more like grits. I missed the fluffiness of couscous, so next time I'll make a version of my cauliflower couscous to serve alongside.
Fourth, and finally, I've been meaning to try a Moroccan curry for years. Ever since I discovered what a tagine is. I absolutely love the spice combination in this dish. Especially with apricots. Next project: homemade harissa.
Moroccan Tagine with Seitan and Apricots
Time: 45 minutes (preparation 15, cooking 30)
- 2 tablespoons grapeseed oil
- 1 onion, chopped
- 1 tablespoon ginger root, grated
- 1 batch seitan, torn into bite-sized pieces
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- juice of one lime
- 1-2 cups vegetable broth
- 3/4 cup dried apricots, quartered
- 1 cup grape tomatoes, quartered
- 2 tablespoons tomato paste
- 1/2 cup fresh cilantro, chopped
- harissa or chili sauce for garnish
- Heat the oil in a large pan over medium heat; add the onion and ginger and sauté until tender, about 5 minutes.
- Add the seitan and spices and sauté for 5 more minutes.
- Add the apricots, tomatoes, broth and tomato paste. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
- Serve over
amaranthcouscous, garnished with cilantro and harissa.