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Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]

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This spiced Moroccan stew may take some preparation, but it is sure to tantalize your taste buds. All those lycopene rich tomatoes, sprouted chickpeas, dried fruit and vegetables... All married together by traditional flavors of cumin, turmeric, cinnamon and lemon. And if that isn't enough, it's also paired with spicy cauliflower couscous with oranges, cranberries and walnuts and a side of kale. Did I also mention it’s raw?

Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]

This Recipe is :

Dairy FreeRaw VeganVegan

Ingredients

Sauce

  • 1C dehydrated or sundried tomatoes (not in oil)
  • 2t olive oil
  • 1/2t cumin
  • 1/2t turmeric
  • 1/2t sea salt
  • 1/4t cinnamon
  • 1t liquid sweetener
  • Juice of half a lemon

Vegetables

  • 1 courgette/zucchini, cut into rounds
  • 1/2 carrot, cut into rounds
  • 1/2C sprouted chickpeas
  • 1T dried cranberries
  • 2 dates, chopped

Cauliflower Couscous

  • 1 1/2C cauliflower
  • 1T orange zest
  • Juice of half an orange
  • 1t turmeric
  • 1/2t cumin
  • 1/2t cinnamon
  • 1/2t dried parsley
  • 2t liquid sweetener
  • 1T dried cranberries
  • 1T walnuts
  • Pinch of salt
  • Pinch of chili flakes (optional if you want it spicy)

Preparation

  1. Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.
  2. Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.
  3.  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

  1. Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.
  2. Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!

 

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AUTHOR & RECIPE DETAILS


photo

Firstly, how dare you? But if I must, as a yogini, I find myself often pondering life and the cycle it follows for all of us. We're all interconnected. For example, when I see a squirrel happily scampering up a tree, a chain reaction begins in me that causes me to lose my ever loving mind. But then, you throw me a ball, and I'm like OMG! You see? Connections. Bottom line, I hold degrees in cuddling and belly rubs from UC BARKley and HOWLvard respectively, which makes me an expert in being the happiest being ever. I run a tight ship here and only offer kisses and snuggles to those that help my fellow furry-bottomed soldiers out on the field. Namaste.


 

 



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0 comments on “Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous [Vegan]”

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Frances Smith
1 Years Ago

How many does this recipe serve?


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