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TTAAKKEE AACCTTIIOONN SSHHAARREE
Meatless Mondays:Moroccan-Style WinterVegetable StewIt's not the lack of meat that makes this dish work—it's
just delicious cooking.
(Photo: Ian Knauer)
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W
related
AAmmeerriiccaannss AArreeEEaattiinngg LLeessssMMeeaatt——IIss tthhee
hy meatless on Mondays? Not only is eating less
animal protein a healthy diet choice, but
curbing your meat consumption can have a significant
environmental impact too. In 2006 the U.N. Food and
Agriculture Organization reported that animal agriculture
accounted for a full 19 percent of greenhouse gases—more
than the transportation sector. Best of all, with recipes like
these, going meatless can be a delicious weekly habit.
Nobody likes vegetarians. It’s not fair, because most
vegetarians are cool. They are just regular folks who have
chosen for their own reasons not to eat meat. They don’t
bother anyone (including pigs). They keep their heads down
and survive, in some cases quite well, on vegetables alone.
It’s commendable for all sorts of reasons. Still, no one likes
them.
It’s all the fault of the extremists: those loudmouthed,
judgmental fundamentalists at the fringes who spout the
food world’s version of fearmongering and hate. They are
vegetarianism’s Tea Party, dragging the rest of the ethos into
an embarrassing limelight. And they seem to be
everywhere. (Read: comments on this and just about every
other food-related site.)
This is something the rest of us can
change, but we have to be smart
about it. Instead of shouting to the
world how awesome we think we are,
let’s roll up our sleeves and just make
really awesome food—food that
happens to be vegetarian. Let’s make
it so delicious that the mouths we
feed will come back for seconds and
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By Ian Knauer
Ian Knauer worked for ‘Gourmet’ and is theauthor of the IACP Award–nominatedcookbook ‘!e Farm.’
February 09, 2014
full bio! follow me!
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MMeeaattlleessss MMoonnddaayyCCaammppaaiiggnn
RReessppoonnssiibbllee??
ask us for the recipe. Let’s give them
the recipe and not even mention that
there’s no meat involved. It’s not the
point. The point is that we make
totally awesome food.
This is a stew that I feed to my family and friends now that
the weather begs for comfort food. I have made it countless
times and fed it to dozens of people. It is made complex
from warm spices and hearty from fleshy vegetables. It is
balanced by acidic tomatoes and subtly sweet dates.
Everyone asks for the recipe. No one notices that there’s no
meat. It’s just really good food that happens to be
vegetarian.
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Moroccan-Style Winter Vegetable Stew
SSeerrvveess 66
1 pound dried chickpeas
3 large leeks, white and pale green parts only
! cup extra-virgin olive oil
5 garlic cloves, smashed and coarsely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons ground coriander
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2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
2 cinnamon sticks
5 bay leaves
1 large bu#ernut squash, cut into large chunks
6 carrots, cut into chunks
8 pi#ed dates, chopped
3 cups water
1 quart canned tomatoes
3 tablespoons cilantro leaves
Place the chickpeas in a bowl and cover by 3 inches of
water. Let the chickpeas soak overnight, then drain.
Cut the leeks in half crosswise, then rinse under cold waterto remove any dirt. Cut the leeks into$-inch pieces.
Heat the oil in a large heavy pot over medium-high heat
until hot, then stir in the leeks, garlic, onion, 1$ teaspoons
salt, and % teaspoon pepper. Cook the vegetables, stirring
occasionally, until they are golden, about 8 minutes. Stir in
the coriander, cumin, smoked paprika, turmeric, cinnamon
sticks, and bay leaves and cook, stirring, until fragrant,
about 2 minutes. Stir in the squash, carrots, dates, water,
and tomatoes and bring to a boil, breaking up the tomatoeswith a spoon. Stir in the chickpeas and simmer the stew,
covered, until the vegetables are very tender, about 1 hour.
Season the stew to taste with salt and pepper, then sprinkle
with the cilantro and serve.
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