Ras El Hanout

Ras El-Hanout
Ras El-Hanout

The Moroccan Carrot Salad recipe from the other day requires an ingredient called ras el hanout. Some people might wonder what that is, and some people might not be able to find it already made. Ras el hanout is a spice mixture originating in North Africa. It could be considered as the North African version of the Indian garam masala. Ras el hanout is associated mainly with Morocco, but it is also used in the neighboring countries.

You can find it in a spice jar in many grocery stores and speciality markets, but if not, or if you’re crazy like me and love to do these things from scratch, here is the recipe I’ve been using for a while. I’m not sure where it’s from or who gave it to me, but it sure tastes great. You could even go as far as grinding each individual spice before mixing them.

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Ras El Hanout

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
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Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

Whisk everything together in a small bowl. You can keep this spice blend in an airtight container at room temperate, away from the light, for about a month. You can use it to flavor dressings, you can rub root vegetables before roasting them, you can stir into a couscous. There are so many possibilities for this complex and tasty spice mix. Bon appétit!

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Ras el hanout

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
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Ingredients

  • 1 c. à thé de cumin moulu 
  • 1 c. à thé de gingembre moulu
  • 1 c. à thé de curcuma moulu
  • 3/4 c. à thé de cannelle moulue
  • 3/4 c. à thé de poivre noir, fraîchement moulu
  • 1/2 c. à thé de poivre blanc, fraîchement moulu
  • 1/2 c. à thé de graines de coriandre moulues
  • 1/2 c. à thé de cayenne
  • 1/2 c. à thé de piment de la Jamaïque moulu
  • 1/2 c. à thé de muscade moulue
  • 1/4 c. à thé de clou de girofle moulu

Instructions

Mélanger tous les ingrédients dans un petit bol. Conserve le mélange d’épices dans un contenant hermétique au réfrigérateur pendant un mois. Vous pouvez l’utiliser dans une vinaigrette, pour assaisonner des légumes racines avant la cuisson au four, ou même pour relever un couscous. Ce mélange à épices est vraiment versatile. Bon appétit!

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Hatch Chile Stew

Hatch Chile Stew
Hatch Chile Stew

It’s Hatch Chile Stew season! Hatch chiles actually come from the town of Hatch in New Mexico, hence the name. It is said that one fresh medium Hatch chile contains as much Vitamin C as six oranges and one teaspoon of dried red chile powder has the daily requirements of Vitamin A (knowledge from hatchchilefest.com).

I cooked the chiles on the grill, charring them nicely, then covered with aluminum paper for 15 minutes, so the skin detaches itself from the flesh. I then peeled them and chopped them. I ate a whole one on its own, it was so good!

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Hatch Chile Stew

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 1 tablespoon coriander seeds (or 1 tablespoon ground coriander)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 34 cloves garlic, minced
  • 1 cup crushed tomatoes (I used Italian canned tomatoes that I puréed with an immersion blender)
  • 1 teaspoon dried oregano
  • 4 cups vegetable broth
  • 1 1/2 cup fingerling potatoes, chopped in 1/2″ to 1″ pieces
  • 1 cup Hatch chile (about 2 medium chiles), roasted, peeled, and chopped
  • 1 1/2 cups green beans, chopped
  • 1 can red kidney beans, rinsed and drained
  • Kernels from one ear of fresh corn
  • 2 cups lamb’s quarters or baby spinach (or any other tender greens you have on hand)
  • Garnishes: fresh cilantro

Instructions

In a small, dry skillet, brown the coriander seeds, stirring and shaking until they become fragrant and lightly brown. Transfer to a mortar and pestle and grind. Keep aside. Or use 1 tablespoon of ground coriander.

In a soup pot, heat up the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 2-3 minutes.

Add the tomatoes, broth, potatoes, roasted chiles, ground coriander, and oregano. Add salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and let cook for about 12-18 minutes, until the potatoes are fork-tender, but not too soft.

Add the green beans, the red kidney beans, and the corn. Simmer for 5 minutes more. Turn off the heat, add the lamb’s quarters or spinach. Let wilt for a few minutes and serve with fresh cilantro. Bon appétit!

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Casserole de piments Hatch

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 1 c. à soupe de graines de coriandre (ou 1 c. à soupe de coriandre moulue)
  • 1 c. à soupe d’huile d’olive
  • 1 oignon blanc, haché
  • 3 à 4 gousses d’ail, émincées
  • 1 tasse de tomates broyées 
  • 1 c. à thé d’origan séché
  • 4 tasses de bouillon de légumes
  • 1 1/2 tasse de pommes de terre fingerling ou autres, coupées en cubes de 1/2 à 1 pouce
  • 1 tasse de piments Hatch (2 moyens piments), rôtis, pelés et hachés
  • 1 1/2 tasse d’haricots verts, hachés
  • 1 boîte de haricots rouges, rincés et égouttés
  • Grains d’un épi de maïs
  • 2 tasses d’épinards frais
  • Garnitures: coriandre fraîche

Instructions

Dans une petite poêle, rôtir les graines de coriandre, en remuant, jusqu’à ce qu’elles soient aromatiques, 1 à 2 minutes. Transférer dans un mortier et moudre à l’aide du pilon. Réserver. Ou utiliser 1 c. à soupe de coriandre moulue.

Dans un chaudron à soupe, chauffer l’huile d’olive à feu moyen. Ajouter l’oignon et l’ail et faire revenir jusqu’à ce que l’oignon soit translucide, 2 à 3 minutes.

Ajouter les tomates, le bouillon, les pommes de terre, les piments rôtis, la coriandre moulue, et l’origan. Ajouter le sel de mer et le poivre, au goût. Porter à ébullition, réduire le feu et laisser mijoter 12 à 18 minutes, jusqu’à ce que les pommes de terre soient tendres, sans se défaire.

Ajouter les haricots verts, les haricots rouges et le maïs. Laisser mijoter 5 minutes de plus. Retirer du feu, ajouter les épinards et remuer doucement. Servir avec de la coriandre fraîche. Bon appétit!

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Vichyssoise with Green Peas and Lovage

Vichyssoise with Green Peas and Lovage
Vichyssoise with Green Peas and Lovage

Vichyssoise is a soup that usually contains a lot of whole milk. I was a little hesitant to make a plant-based vichyssoise because of the taste of almond or coconut milk. But surprise, surprise! With oat milk, this Vichyssoise with Green Peas and Lovage was fantastic. And it’s as good served warm as it is served cold. This recipe makes a lot of soup, enough for 6-8 people, but if you want to cut everything in half, feel free to do so. Lovage is a perennial plant. The leaves smell similar to celery when crushed. They can be used in salads, or in soups and broth. If you can’t find lovage, try with celery leaves and maybe a little bit of celery seed, to enhance the flavor.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Vichyssoise with Green Peas and Lovage

  • Author: Karine K
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Ingredients

  • 5 large Yukon potatoes, peeled and cut into 1/2 inch dice
  • 4 large leeks, white parts only, thinly sliced crosswise
  • 4 cups vegetable broth
  • 4 cups plant milk
  • 2 teaspoons salt, or to taste, plus freshly ground black pepper, to taste
  • 1/3 cup fresh lovage leaves, coarsely chopped
  • 2 cups fresh or frozen green peas (thawed if frozen)
  • Chives and extra lovage for garnish

Instructions

In a large soup pot, bring potatoes, leeks, broth, milk, salt, chopped lovage and pepper to a simmer over medium-high heat. Reduce the heat to low, partially cover, and simmer for about 25-30 minutes, until the potatoes are very tender.

Let cool until it is safe to purée the soup in a blender, or use an immersion blender. If you used an upright blender, return the soup to the pot. Add the peas and cook until heated through. Chill to room temperature and then place in the fridge until completely chilled, at least four hours. Or do like I did and serve warm! You can always try it cold the next day! Bon appétit!

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Vichyssoise avec petits pois et livèche

  • Author: Karine K
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Ingredients

  • 5 grosses pommes de terre Yukon, pelées et coupées en cubes de un demi pouce
  • 4 gros poireaux, la partie blanche seulement, coupés en deux sur la longueur, et tranchés en demi-lunes minces
  • 4 tasses de bouillon de légumes
  • 4 tasses de lait d’avoine
  • 2 c. à thé de sel de mer, ou au goût, et poivre noir, au goût
  • 1/3 tasse de livèche, hachée
  • 2 tasses de petits pois frais ou congelés (décongelés)
  • Garnitures: ciboulette, livèche

Instructions

Dans un grand chaudron à soupe, porter à ébullition les pommes de terre, les poireaux, le bouillon de légumes, le lait d’avoine, le sel, la livèche hachée, et le poivre. Réduire le feu et laisser mijoter, à mi-couvert, pendant 25 à 30 minutes, jusqu’à ce que les pommes de terre soient très tendres.

Laisser refroidir un peu et transférer dans un mélangeur, ou utiliser un mélangeur à main. Retourner la soupe dans le chaudron, ajouter les pois et réchauffer. Retirer du feu, refroidir à température ambiante et placer au réfrigérateur, au moins quatre heures. Ou servir chaude. Bon appétit!

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Green Pea and Chickpea Salad with Basil Vinaigrette

Green Pea and Chickpea Salad with Basil Vinaigrette
Green Pea and Chickpea Salad with Basil Vinaigrette

Another great recipe from my friend Catalina. This Green Pea and Chickpea Salad with Basil Vinaigrette is a very easy and quick light meal or side dish that tastes as delicious as it looks. And done in 15 minutes!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Green Pea and Chickpea Salad with Basil Vinaigrette

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
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Ingredients

  • 2 cups of frozen green peas
  • 1 can of chickpeas
  • 10 raw cashews
  • 23 tablespoons pine nuts
  • 10 fresh basil leaves
  • 5 fresh mint leaves
  • 1/3 teaspoon Dijon mustard
  • 2 teaspoons vegan mayo
  • 1/2 lime or 1/3 lemon
  • 1/2 inch scallion, minced
  • 1 small garlic clove, minced
  • Olive oil
  • Sea salt and pepper

Instructions

Boil the frozen peas for 5 minutes, then drench in cold water. Combine all the ingredients for the vinaigrette, except 5 cashews, in a mini blender or food processor. Blend until you get a good creamy consistency. Add the cashews and pulse a few times to get some nice chunks. Combine the drained chickpeas and green peas in a bowl. Add vinaigrette and mix. You can sprinkle some pine nuts or pair this salad with some roasted veggies. Bon appétit!

Keywords: green peas, chickpeas, basil

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Salade de petits pois et de pois chiches avec vinaigrette au basilic

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
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Ingredients

  • 2 tasses de petits pois frais ou congelés
  • 1 boîte de pois chiches, rincés et égouttés
  • 10 noix de cajou
  • 2 à 3 c. à soupe de noix de pin
  • 10 feuilles de basilic frais
  • 5 feuilles de menthe
  • 1/3 c. à thé de moutarde de Dijon
  • 2 c. à thé de mayo
  • 1/2 lime ou 1/3 citron
  • 1 oignon vert, émincé
  • 1 petite gousse d’ail, émincée
  • Huile d’olive
  • Sel de mer et poivre, au goût

Instructions

Bouillir les petits pois pendant 5 minutes et rincer à l’eau froide. Égoutter. Combiner tous les ingrédients de la vinaigrette dans un mélangeur ou robot, sauf cinq (5) noix de cajou. Mélanger jusqu’à l’obtention d’une consistance lisse. Ajouter les cinq (5) noix de cajou et pulser quelques fois. Combiner les pois chiches et les petits pois dans un bol de service. Ajouter la vinaigrette et mélanger. Garnir de noix de pin. Bon appétit!

Keywords: petits pois, pois chiches, basilic

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