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Wednesday, August 21, 2013

Moroccan veggie dish

In the presence of abundance of squash and like vegetables at this time of the year, I thought I'd dig out this recipe which is delicious. If you love ethnic foods and unusual spices this one's for you!

Corinna’s Moroccan Vegetarian Dish

4 tbsp olive oil                               4 large potatoes, thinly sliced in ovals
1 large yellow onion                      4 large squash, thinly sliced in ovals
1 large garlic head                         ½ lb of spinach chopped up fine
1 large green pepper, sliced          1 tsp of dry tumeric or 1/2 small fresh root
Sea Salt & Pepper to taste             1 tsp of season salt (mix) and/or dash of cayenne
1 organic vegetable bouillon         ½ tsp of garlic powder (for extra garlic or if you don't have fresh)

Sautee onions and garlic in olive oil until transluscent. Put bouillon in pan, smash and let dissolve slowly as you mix it in with the onions and oil. Add seasoning and dry simmer in pan. Add potatoes and peppers; sautee for 5 mins, then add squash and simmer, covered for 15/20 mins. Normally I do not add any water and let the onions and veggies dry simmer in the bouillon and spices. However, if your pan starts to stick you may add 1/4 cup of water or vegetable stock. The squash will provide the liquid for the dish to cook in as they are softening under the low flame. Cook untill squash and potatoes are soft. Turn off fire, add chopped up spinach and let sit covered for 5 mins. Mix and you are ready.

Variations: feel free to use any kind of squash (from zucchini to butternut squash and add other ingredients such as cooked chickpeas, lentils and other legumes. Just keep in mind that you may need to add more liquid to the cooking process if you add dryer ingredients.

Serve with rice or alone and enjoy.                             Serves 4
Bon Apetit!


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