Moroccan Masterpiece
mariana
Here is my contribution... -Carly
ingredients
- Veggie Kabobs:
- tofu cut into cubes (extra firm tofu or else it’ll fall apart
- Veggies (eggplant, red peppers, red onion, zucchini, mushrooms)
- hoisin sauce
- soya sauce
- sesame oil
- rice wine vinegar
- brown sugar
- garlic
- freshly grated ginger
- olive oil
- (You should have 1/2 olive oil, half everything else)
- Couscous:
- Couscous using veggie or chicken stock
- Craisins
- Slivered almonds or pine nuts
- chopped parsley
- Cocktails:
- Prosecco (Italian ’champagne’)
- Pomegranate juice
- Frozen raspberries
directions
- 1
Kabobs:
- 2
Marinate tofu and veggies in a mix of hoisin sauce, soya sauce, sesame oil, rice wine vinegar, brown sugar, garlic, freshly grated ginger and olive oil.
- 3
Roast them in the oven, and you can broil them for a minute or two at the end to caramelize the sugars in it.
- 4
Sprinkle with sesame seeds.
- 5
Coucous:
- 6
Make a large batch of couscous using veggie or chicken stock
- 7
craisins (soak them in water first for a few minutes so they’re not as hard/chewy)
- 8
slivered almonds or pine nuts (toasted preferably)
- 9
Cocktails:
- 10
Mix the Prosecco, pomegranate juice and raspberries in a shaker with ice.
- 11
Pour into martini glass.
Source: Carly Eby
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