Hi – Jodie here with this week’s recipe, although World Vegan Month is over now, I’ll carry on sharing some recipes for a bit 🙂
As a family we have all collectively spent a lot of time in Morocco and are always bringing back authentic recipes and spices to recreate our favourite dishes at home. This recipe is my take on a vegan tagine.
With a tagine you do not necessarily need the authentic dish in order to cook this, a large saucepan and lid will work just as well, or an oven proof dish and lid, cook and prep time will not vary depending on chosen dish.
Perhaps we’ll start to see vegan tagine appearing on a high street near you soon? Apparently catering for the ‘plant curious’ is becoming big business.
This blog is about answers to the big questions - how will we keep the lights on, what kind of cars will we drive (will we drive?) and how will we feed ourselves - in a post oil world, and a world where we can't afford to keep burning things and throwing things away. Energy, Transport and Food are the three big issues.