Tagine of Moroccan Vegetables with Couscous

Source: May All Be Fed: Diet for a New World
Date tried: July 25, 2017
Yield: 4-6 servings
Time needed:1 hour

This is a delicious and quite an impressive dinner fit for company.
In spite of the long ingredient list, it is fairly simple to make.

Tagine of Moroccan Vegetables with Couscous

Tagine of Moroccan Vegetables with Couscous
2 Tbsp olive oil
2 medium onions, sliced
1 red bell pepper, seeded and sliced into 3/4” strips
2 garlic cloves, peeled
1 tsp. turmuric
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
14 tsp cayenne pepper
1/4 tsp crushed saffron threads (optional)
4 medium carrots cut into 1” lengths
1 butternut squash, pared, seeded and cut into 2” pieces
1 15-oz can unsweetened tomatoes
1 cup vegetable stock, vegetable bouillon or water
2 medium zucchini, cut into 1” chunks
1 cup cooked garbanzo beans
1/2 cup raisins

3 cups water or 2 cups vegetable stock or vegetable bullion with 1 cup water
2 Tbsp olive oil
1/2 tsp fine sea salt
1 1/2 cup whole wheat couscous
1/2 cup coarsely chopped almonds, toasted

In a large saucepan, heat 2 Tbsp oil over medium heat.
Add onions and cook, stirring often, until lightly browned (6-8 minutes)
Add bell pepper, garlic, turnuric, ginger, cinnamon, salt, cayenne and saffron.
Stir for one minute.

Stir in the carrots and butternut squash, tomatoes with their juice and vegetable stock.
Bring to a simmer over high heat, then lower heat and cover.
Simmer 20-30 minutes until vegetables are just tender.

Stir in zucchini, garbanzo beans and raisins.
Cover and continue to simmer another 5-10 minutes.

In a separate saucepan, combine oil, salt and water and bring to a boil over high heat.
Stir in the couscous and remove immediately from heat.
Cover and let stand until couscous has absorbed all the liquid. (about 5 minutes)

To serve, place couscous in a warmed serving platter.
Make a well in the centre of the couscous.
Using a slotted spoon lift vegetables from liquid and set in the well.
Pour tagine cooking liquid over vegetables and couscous.
Garnish with toasted almonds and serve.

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Nutty Sunny Granola

Source: May All Be Fed: Diet for a New World
Made: November 20, 2013
Yield: 6 cups
Time to make: 45 minutes.

This is one of the best methods I have found for preparing granola.  I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.

Nutty Sunny Granola

Nutty Sunny Granola
3 cups rolled oats
½ cup wheat or oat bran
½ cup wheat germ
1 cup coarsely chopped raw walnuts
½ cup raw sunflower seeds
1 cup raisins
½ cup coarsely chopped pitted dates
1 tsp. ground cinnamon
¼ cup pure maple syrup

Preheat the oven to 275oF.
In a large bowl, combine the rolled oats, bran, wheat germ, walnuts and sunflower seeds.
Stir together and spread evenly on a baking pan.
Bake for 15 minutes.
Stir the mixture and again spread it out evenly.
Bake for another 15 minutes.

Remove mix from oven and transfer back to the large bowl.
Immediately add the raisins, dates and cinnamon.
Mix thoroughly.
Slowly pour in the maple syrup.
Stir to distribute the syrup evenly.
Let cool and store in an airtight container.

Will keep for 2-3 weeks.

Sweet and Spicy Couscous Salad

Source: May All Be Fed: Diet for a New World
Made: October 10, 2013
Yield: 3-4 servings as a main dish; 6-8 as a side dish
Time to make: 10 minutes assembly + at least 1 hour to chill.

This is a lovely tabouli-style salad and great as a main dish. I intended to include the almond garnish, but at the last minute forgot to add them.  But since I will certainly be making this salad again, that will be a treat for another day.

Sweet & Spicy Couscous Salad

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Vegetable Miso Soup

Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes

A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.

Vegetable Miso Soup

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Banana Milk

Source: May All be Fed: Diet for a New World
Date tried: April 6, 2013
Yield: 4½ cups
Time needed: less than 5 minutes

This is a delicious banana smoothie flavored with maple syrup. Best made with overripe bananas. Banana Milk does not keep well, so should be made fresh each time. Fortunately, it needs just a minute or two in the blender.

Banana Milk

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Ginger Tea

Source: May All Be Fed: Diet for a New World
Date tried: May 5, 2017
Yield: 4 cups
Time needed:15 minutes

This is a really delicious tea made directly from fresh ginger root. I prefer it without sweetening, but if you like add the maple syrup. I prefer my tea hot, but this can also be served chilled.

Ginger Tea

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Almond Milk

Source: May All Be Fed: Diet for a New World
Date tried: March 11, 2012
Yield: 2½ cups
Time needed: 5 minutes

Prior preparation needed:
Soak almonds for 12-24 hours

Twenty years ago, a vegan diet required a knowledge of how to make many pantry ingredients in the kitchen.  Today, almond milk is readily available in natural food stores and even many supermarkets.  But if you can’t get the pre-made product, or just want to try your hand at making it from scratch—here’s the method.

Almond Milk

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