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How To make Moroccan Vegetable Stew with Roasted Buckwheat
2 tb Olive oil
2 Garlic cloves
coarsely chopped 1 ts Grated fresh ginger
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Ground tumeric
2 sm Onions; quartered
3 md Carrots; coarsely chopped
4 Baby turnips
:
trimmed and quartered 1/2 lb Sweet potatoes
-- peeled and cubed 1 c Tomato juice
1 c Water
1 1/2 c Cooked chick-peas
1/2 c Seedless raisins
2 sm Zucchini; thinly sliced
1 1/2 c Button mushrooms
-- halved if large 2 tb Chopped fresh parsley
Salt Freshly ground black pepper 3 c Water
2 1/2 c Roasted buckwheat (kasha)
2 tb Olive oil
1/2 ts Salt
1/2 c Cashew nuts, toasted
Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. * Source: The Insprired Vegetarian * Typed for you by Karen Mintzias
How To make Moroccan Vegetable Stew with Roasted Buckwheat's Videos
Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
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Ayurvedic Cooking - WARMTH TV - Moroccan Puy Lentils
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In this episode of WARMTH TV, Nadia Marshall shows you how to make Moroccan Puy Lentils from the WARMTH Cookbook.
INGREDIENTS
∼ 4 tbsp olive oil
∼ 1 brown onion, finely chopped
∼ 1 cinnamon stick
∼ 1 tsp ground cumin
∼ 1 tsp ground coriander
∼ 1/2 tsp sweet paprika
∼ 1-2 tsp fresh ginger, finely chopped
∼ 5 sprigs of thyme
∼ 2 garlic cloves, finely chopped
∼ 1 cup puy lentils
∼ 4 shallots, finely sliced
∼ 1 bunch of spinach leaves, stalks removed & roughly chopped
∼ 1 tomato, diced
∼ 50g fetta cheese, cut into small cubes or crumbled (optional)
∼ lemon wedges
∼ salt & pepper to taste
METHOD
Place the lentils in a large saucepan with 3 times their volume of cold water. Add the cinnamon stick and thyme and bring to the boil, then lower the heat and simmer uncovered for 30-40 mins, or until lentils are tender. Strain off the water and reserve the lentils (remove the thyme sprigs and cinnamon stick).
In another pan, heat the olive oil. Add the onions and cook until soft. Turn down the heat to medium and add the cumin, coriander, ginger, paprika, shallots/spring onions and garlic. Cook for a few minutes then add the tomato. Cook until the tomato has softened then add the spinach and cook until it starts to wilt.
Now tip the cooked lentils into the mix and stir well. Turn up the heat a little and cook the mixture for about 5 mins, then remove and stir in the crumbled/cubed fetta (if looking for a lighter meal, don't add the fetta). Taste and adjust the seasoning if necessary (if you use fetta you will need less salt). Serve with lemon wedges and eat with flat breads.
Serves 2-3, gluten free
TASTY PLANT BASED VEGETABLE STEW ???? Hearty vegan recipe to warm your bones!
This plant based vegetable stew recipe is the perfect dish to enjoy on a cool winter evening. This filling vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma.
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Morocco - Argan oil: Tajine with goat meat, couscous and aubergine salad | At our Neighbour's Table
The southwest of Morocco is characterised by a barren landscape. In the province of Tafedna, 150 km north of Agadir, argan trees are cultivated on this dry soil. They are among the oldest and rarest plants on earth and only thrive on a few stretches of land in Morocco. During the months of drought, they look for water at depths of up to 40 metres. If it doesn't rain for a long time, they simply stop growing for a few years. The thorny trees produce a true miracle fruit. The valuable argan oil is pressed from its seeds.
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Typical Moroccan dishes are prepared with the oil in the region: Tajine with goat meat, liver kebabs, couscous and aubergine salad.
For argan production, women all over Morocco join together in cooperatives. This makes the work more efficient. Halima moved to the village from Casablanca 6 years ago for love and has been running the local cooperative ever since. has been its president for 5 years.
She is the only woman in the village who drives a car and who sometimes travels to Agadir, 2 hours away, for special ingredients for her dishes.
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For her stepson Brahim, the argan trees are also important - in the impassable, dry terrain, his acrobatic animals find their food - the flesh of the argan fruit. To do this, they climb into the thorny trees and eat the fruit - spitting out the kernel. His nephew Ayoub likes to help around the house after school. Either he cooks a regional tajine together with his uncle or he roams the argan fields with his donkey in search of suitable branches for his grilled liver skewers. At dinner, Halima likes to test her latest ideas - for example a herbal scrub - with the leftovers from the argan oil production, henna and local herbs.
At our Neighbour's Table - Morocco | Season 2019 - Episode 237
2019 © Licensed by Berlin Producers
My Favorite Crepe from France (feat. @Alex)
I’m not a big sweets guy, so I was never a fan of crepes with syrups, nutella or fruit. Because of that I never wanted to make them at home. That all changed when I came to France and discovered what the French people call a galette, a crispy buckwheat crepe served with savory toppings.
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???? GALETTE RECIPE Link:
???? Join our Cooking Community:
???? Videos & Sources mentioned:
▪ - Galette History
▪ - Background of crepe batters
▪ - TasteFrance Buckwheat video
▪ - IGP Cert
▪ On Food & Cooking:
???? Instagram ➔
???? TikTok ➔
???? Twitter ➔
USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
???? Saucepan:
???? Woodcutting board:
⏱ TIMESTAMPS:
0:00 Intro
0:30 What are Galettes?
1:26 Why is buckwheat flour used?
3:51 Galette History
5:25 Variable 1: Batter Type
9:30 Variable 2: Form Factor
11:30 The Thickness Problem
13:03 Galette Recipe
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Lamb Neck And Buckwheat In An Afghan Cauldron | Very Yummy Baked Lamb In The First Day Of Spring
Lamb Neck And Buckwheat In An Afghan Cauldron | Very Yummy Baked Lamb In The First Day Of Spring
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