Tag Archives: lemon

Foreign Correspondent – Tajine in Sydney

Hi, obviously it was time that Kaylie and Mall took their mischief global so here is a little addition from Australia.  My name is Laura and I’d like to talk about tagines, decadent slow cooked Moroccan stews far more suited for a Pacific Northwest winter than the balmy Aussie summer that I am enjoying, even though it is hot in Morocco…

Moroccan food is glorious, and gloriously easy to veganify because of it is based on olive oil, fresh ingredients and loads of spicy goodness. Preserved Lemons, Harissa, Chermoula and Raj-el-Hanout (the last three are a spicy chilli paste, a green herb blend and literally the ‘Spices of the House’) make up a beautifully complex flavour base with really easily available and familiar ingredients. I’ve pared down this recipe to its most basic form but spice mixes are fun to have around and easy to make, let me know if you need links to recipes for them.

This Tagine is beautiful and I cannot wait to get back to Vancouver and cook it for Kaylie and Malloreigh. The Tajine is the name of the conical ceramic dish, as well as the dish itself but if you don’t share my brothers love for exotic ceramics a big old cast iron pot will work just as well. Marc suggests that this cheater’s version be called a ‘Fauxjine’.

Vegetable Tajine

1/4 cup Olive Oil
2 Red Onions, Sliced
3lb root vegetables: we used quartered Sweet Potatoes, chunky carrot sticks, quartered Zucchini Squash, Potatoes, salted Eggplant slabs.
1lb Peas, we used frozen
2 bunches of finely chopped Cilantro
1 bunch finely chopped Italian Flatleaf Parsley
2 tbsp Sweet Paprika
1 tbsp Cumin
1 tbsp Salt
1 tsp Black Pepper
2 Birdseye Chilis, deseeded and finely chopped, leave the seeds if you’re brave.
4 Dates, pitted and halved
1/2 cup olives, pitted and halved, we used salty green ones.
3 Cinnamon sticks, Bay leaves,
3 Lemons, preserved Lemons if you can get them, make them, beg, borrow, or steal them.

Step 1. Don’t be afraid, this is fun.

Grease your Tajine pot, using some of the olive oil, add the rest to a big bowl that will fit all your vegies. Combine everything except for the Olives, Dates and Lemons.

If you are using fresh Lemons, roughly chop two and juice the other, add these to your spicy vegetable mix and combine really well so that everything is covered in herbs and spices. Transfer all of this to your cooking pot or Tajine by arranging the vegetables so that the ones that take more time to cook, like potato, are at the bottom and carrots and eggplants are at the top.

Bring to a boil just until steam is created and then turn the heat right down, cook for about an hour, add the dates, olives and preserved lemon skin if you are using them, cook for another 30-45 minutes then you’re done!

We ate this with “Relaxed” Couscous and a Malas Salad – It fed three and a half people handsomely, including Marc’s bountifully pregnant partner, Dom.

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Portobello & red wine tomato sauce, kale, lemon and caramelized onion tofu scramble

anniversary breakfast - scrambled tofu and toast

After a long night of drinking, kissing and eating it’s important to reinvigorate your body with a flavourful breakfast. It isn’t to hard to use elements of last night dinner to create a tofu scram that is more satisfying than the dinner you had the night before.

Things you need:

1 yellow onion (cut into rings)

4 cloves of garlic (minced)

5 kale leaves

1 C Portabello & Red Wine Tomato Sauce (refer to prior post)

2 Tbs vegan margarine

1 lemon

1/2 small zucchini

cherry tomatoes, sliced in half

6 white button mushrooms

1 tps Tarragon


Place garlic, 1 tsp salt, 1/2 block tofu, & portobello tomato sauce in a bowl and let set until you are done prepping everything else.

In a skillet, sauté onions rings with vegan margarine until slightly brown and caramelized.  Add sliced mushrooms, cherry tomatoes and tarragon until mushrooms and tomatoes are slightly soft. Add tofu mix, a pinch of salt and kale. Let simmer stirring occasionally for about 10 minutes in total. Add zucchini last and only let the whole mixture sauté for only 3 minutes more, you don’t want your zucchini to be over cooked!

Plate your scram and add a squirt of lemon juice on top!

Make toast, slice fruit, pour coffee and eat!

Lemon Dill Panfries with Kalamata Olives

Potatoes are always a great addition to a meal, but sometimes they can be bland and heavy. Your palate will be tantalized with the combination of both zesty and salty flavours in this one little side dish. Make these panfries for dinner, lunch or even breakfast and I guarantee you your popularity will grow exponentially. Continue reading

yam gnocchi with a lemon-dill reduction, zucchini fettucine, spinach, and roasted red pepper wrapped asparagus

Kaylie’s brainchild and hard work – we made this for Lindsay (and Robert as well, but unfortunately he was indisposed with a bad case of food poisoning and had to suffer only hearing about it later). The gnocchi, which neither of us had ever made by hand anymore, was surprisingly easy! We also made some with russet potatoes, but it fell apart… gonna have to try that one again. Anyway, here’s the recipe.

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