baghrir (crêpes “mille trous” / Moroccan…

baghrir (crêpes “mille trous” / Moroccan crêpes with a “thousand holes”)

recipe under the cut!

makes 12-14 crêpes

INGREDIENTS:

for the baghrir:

  • 1 ½ cup (245g) semolina flour
  • 1 cup (135g) all-purpose flour
  • ½ tsp salt
  • 1 tbsp powdered sugar
  • 1 ½ tsp baking powder
  • 2 tsp active dry yeast
  • 3 cups (700ml) lukewarm water

for the syrup:

  • ~ 1 cup butter or vegan margarine
  • ~ 1 cup honey or agave nectar

INSTRUCTIONS:

for the baghrir:

1. add semolina flour, all-purpose flour, salt, sugar, baking powder, and yeast to a food processor or blender, and pulse a few times to mix. (if measuring by volume, make sure to measure the all-purpose flour by spooning it into a measuring cup until heaping and then levelling off the excess–scooping with the measuring cup will pack the flour and cause you to add too much.)

2. with the food processor running on low, slowly add all of the water–a thin batter should form. continue to blend for another minute until well combined.

3. pour the batter into a large bowl and cover. let rest for about 20 minutes.

4. heat an ungreased pan over medium / medium-low heat for a few minutes. pour about ½ cup of batter into the middle of the pan–it will spread out into a circle on its own. you should soon see holes start to form in the surface of the baghrir. if holes don’t form as expected, your batter may be too thick–stir some water into it and leave it to rest for another 10-20 minutes. the batter should be very slightly frothy before you begin to use it (but don’t let it rest for too long either!).

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5. continue to cook until there are no more raw spots on the top of the baghrir, then remove to a plate with a spatula. the baghrir are only cooked on one side (though in some regions of Morocco they are cooked on top for just a few seconds–then they’re referred to as

khringos). if the bottom of the baghrir are browning before the top is cooked through, lower the heat a bit.

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for the syrup:

1. heat butter and honey, stirring often, in a small pan over medium heat until the honey is bubbling and the butter is melted. dip the baghrir quickly into the syrup, or pour the syrup over the baghrir.

baghrir are served warm with syrup or jam and are a popular Ramadan or snack food. typically they are rolled up and eaten with your fingers.

eggplant tajine with tomatoes, chickpeas and s…

eggplant tajine with tomatoes, chickpeas and squash

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 cloves of garlic, crushed and minced
  • 1 large eggplant, sliced
  • 2-3 tablespoons lemon juice (optional)
  • 3 tablespoons olive oil
  • 3 tomatoes, diced
  • ½ cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 1 zucchini or yellow squash (optional)
  • 2 tsp salt, or to taste
  • 2 tsp ground black pepper
  • 2 tsp ground coriander
  • 1 stick cinnamon, or 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ginger
  • ½ tsp mace (or substitute nutmeg)
  • ½ tsp cardamom
  • ¼ cup olive oil
  • 1 cup water

instructions:

1. peel eggplant in strips, if desired, and cut into slices about a half inch in width. soak the sliced eggplant in saltwater (optionally with a few tablespoons of lemon juice) for about an hour to remove excess water.

2. meanwhile, spread the chopped onion and minced garlic along the bottom of a clay tajine, slow cooker, or large pot with a diffuser. add the tomatoes, the squash (if using) and the chickpeas.

3. sprinkle the spices evenly over top of the vegetables in your tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables. cover and cook on low for about an hour, until the squash and chickpeas (if using dried) are nearly tender. if you’re using canned chickpeas and forgoing the squash you may need less time.

4. heat 3 tablespoons of olive oil over medium heat in a large frying pan. fry eggplant in a single layer for a minute or two on each side, until lightly golden brown. set aside on a plate lined with paper towels.

5. add the fried eggplant over top of the other vegetables and continue to cook, occasionally pouring some of the cooking liquid from the bottom of the tajine back over the eggplant, for another few minutes under very tender.

tajine is generally served warm with khobz.

date & walnut basil pesto with angel hair …

date & walnut basil pesto with angel hair pasta (optionally vegan)

recipe under the cut!

ingredients:

  • 2 ½ cup fresh basil
  • ½ cup walnuts, roughly chopped
  • ½ cup olive oil
  • 2 cloves garlic
  • 2 tsp nutmeg
  • 1 tsp coriander
  • ½ tsp salt

  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 8oz. bag of angel hair nests
  • (vegan) parmesan cheese to top

instructions:

1. pulse basil, walnuts, and garlic in a food processor until well incorporated.

2. add olive oil gradually while the food processor runs on low.

3. stir in nutmeg, coriander, salt, black pepper, and lemon juice. taste and adjust.

4. prepare angel hair nests according to package directions. remove them from the water with a slotted spoon and place directly into serving dishes to prevent them from coming apart.

5. top with pesto, parmesan cheese, chopped dates and additional basil as desired.

najia-cooks: vegetable harira (Moroccan soup w…

najia-cooks:

vegetable harira (Moroccan soup with tomatoes, chickpeas, celery, lentils, and vermicelli)

recipe under the cut!

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coconut fried rice with tofu and eggplantrecip…

coconut fried rice with tofu and eggplant

recipe under the cut!

ingredients:

  • 3 cups (dry) jasmine or basmati rice
  • 1 package extra firm tofu
  • 6 cups eggplant (two medium or one large), cut into large cubes
  • 2 tbsp curry powder
  • 1 tbsp salt
  • 3 tbsp coconut oil
  • 6 tbsp coconut cream solids (from a can of coconut milk or coconut cream left to separate overnight in the fridge)
  • about an inch fresh ginger, peeled and minced
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp rice vinegar
  • 2 tsp lime juice
  • 2 tsp salt
  • 2 tsp white pepper
  • green onions to garnish

instructions:

1. prepare rice according to package directions, making sure to rinse it several times with cool water to remove excess starch. for best results, soak the rice in cool water for about half an hour after rinsing and before cooking. after cooking, set the rice aside in the refrigerator.

2.

slice open the package of tofu on one side and drain out as much water as you can. press the tofu: place a dish towel or folded paper towels on a hard surface, then place the block of tofu on top of those, then add another layer of towels, and then weight it all down with something (about the weight of a can of soup). leave for about 30 minutes to remove moisture.

3. cut the tofu into even cubes of your preferred size. lay the cubes on a plate in a single layer and freeze for a few hours, until they darken and harden. toss the frozen tofu into boiling water and boil for at least 15-20 minutes, agitating occasionally.

4. meanwhlie, spread the cubed eggplant in a single layer over the bottom of a large dish, or a cutting board, laid with paper towels. coat evenly with 2 tbsp curry powder and 1 tbsp salt. cover with more paper towels and weight evenly (with a few cans of soup on top of a smaller cutting board, for example) to remove water. leave for about an hour.

5. remove cubes of tofu from boil and drain. pat them dry with a towel to get as much moisture out as possible. sprinkle 2 tbsp of cornstarch over them and coat evenly. heat coconut oil in a large pan on medium-high heat and then add tofu. turn the cubes to a new side to cook every couple of minutes, until all sides are golden brown (this is tedious but I find that chopsticks help). set aside.

6. heat coconut oil over medium-high heat in a large pan, or a wok (if you have a gas stove and a wok ring) until it’s spluttering. add ginger and cook for about thirty seconds, stirring constantly, until fragrant.

7. add eggplant and cook, stirring occasionally, until tender and golden brown. set aside, keeping the oil.

8. add the solids from a separated can of coconut milk or cream (this should work out to around 6 tbsp) and raise heat to high. bring to a boil.

9. add rice, soy sauce, brown sugar, rice vinegar, lime juice, salt, white pepper, and more curry powder as desired. fry, adding more coconut oil as necessary, for 2-3 minutes.

10. add eggplant and tofu and continue to fry for another minute or two.

11. top with green onions as desired.

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vegan carrot cake

vegan carrot cake

recipe under the cut!

makes one two-layered 9″ cake, or one 9″ x 13″ loaf

INGREDIENTS:

for the cake:

  • 3 ¼ cups (390g) all-purpose flour
  • 2 cups (200g) shredded carrot
  • 2 cups (440g) light brown sugar
  • 1 tsp salt
  • 2 ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • about 1 cup total chopped and toasted walnuts and/or pecans (optional)
  • 2/3 cup (160mL) vegetable oil
  • 2 cups (470mL) water
  • 2 tbsp apple cider vinegar
  • 1 tbsp plus 1 tsp vanilla extract

for the cream cheese frosting (makes a generous amount):

  • 12oz vegan cream cheese (1 and a half standard tubs)
  • ½ cup (1 stick) vegan margarine, softened
  • ½ cup (115g) vegan sour cream
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 3-4 cups (375-500g) vegan powdered sugar
  • pinch of nutmeg
  • toasted walnuts and pecans for garnish

INSTRUCTIONS:

for the cake:

1. combine flour, brown sugar, salt, baking soda, and spices in a large bowl (if measuring flour by volume, gently spoon it into a measuring cup until it’s heaping and then level it off. brown sugar should be packed tightly into the measuring cup).

2. grate, or shred using a food processor, peeled carrots or baby carrots and mix into the other dry ingredients. toast chopped walnuts and pecans on a dry skillet over medium heat for a few minutes until a shade darker and add half to most of them to the batter, if desired.

3. mix the wet ingredients–oil, water, vinegar, and vanilla–into a small bowl. add into wet ingredients and stir until well combined.

4. grease two 9″ cake pans, or one 9″ x 13″ loaf pan, then line the bottoms and sides with parchment paper (you made need to use two separate pieces–one for the bottoms and one for the sides). divide the batter evenly between the pans and bake at 350 F (175 C) for 35 – 45 minutes, until a toothpick inserted in the center of the cake comes out dry.

for the frosting:

1. combine cream cheese, margarine, and sour cream in a large bowl and beat with an electric mixer until creamy. stir in maple syrup and vanilla.

2. add sugar one cup at a time, continuing to beat, until the desired consistency is achieved (it should be thick enough to coat the sides of the cake). add nutmeg if desired.

to assemble:

1. allow cake to cool for ten minutes before removing from cake pans (the parchment paper should make this easy–if you didn’t use any and your cakes are stuck, just flip the pans upside down and wait) and allow to cool completely before frosting. top with the remaining toasted nuts.

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poweredbyplantscr:

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poweredbyplantscr:

poweredbyplantscr:

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