The Vegan Cookbook by Adele McConnel

Author:Adele McConnel
Language: eng
Format: epub
Tags: The Vegan Cookbook - Feed Your Soul, Taste the Love: 100 of the Best Vegan Recipes
ISBN: 9781848992184
Publisher: Osprey Publishing
Published: 2014-01-22T16:00:00+00:00

CHERMOULA SAUCE

1 large handful of cilantro

2 large handfuls of parsley leaves

4 garlic cloves

½ teaspoon sea salt

2 teaspoons ground cumin

1 teaspoon sweet paprika

¼ teaspoon crushed chilies

2 saffron threads

⅓ cup extra virgin olive oil

juice of 1 large lemon

Preheat the oven to 350°F, and line a baking tray with baking parchment. Put the quinoa in a pan and add 1 ¼ cups water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer 15 minutes, or until tender and translucent, and the water has mostly been absorbed. Drain in a strainer, then tip back into the pan. Season to taste with pepper and tamari.

Meanwhile, put the mushroom caps on the prepared baking tray, then set aside.

Put the tomatoes in a saucepan over medium heat and add the garlic, zucchini, chermoula paste, chopped mushroom stems, basil, paprika, turmeric and cinnamon. Bring to a boil and then reduce the heat to a simmer. Season with salt and pepper. Cook 10 minutes, stirring frequently, then remove from the heat.

Meanwhile, put all the chermoula sauce ingredients into a blender or food processor and blend until smooth.

Spoon an eighth of the quinoa into each mushroom, and top with the tomato mixture. Cook the mushrooms in the oven 15 minutes and serve with the salad greens and a spoonful of the chermoula sauce.

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