VEGETABLE TAGINE

FAQ’s

1) Can I substitute salmon in place of the chicken?

2) Can I get a hard-boiled egg

PICK UP

cous cous
3          oz        harissa broth
2          ea        seared cauliflower steaks
30        gm       maitake mushroom
30        gm       butternut squash
45        gm       swiss chard
10        gm       gremolata

In a saute pan add cous cous, harissa broth, mushrooms, squash and swiss chard. On the plancha sear cauliflower steak on both sides and reserve. Roast in the pizza oven until warmed through and liquid has nearly evaporated. Taste, adjust seasoning if needed. To plate place cous cous mix in tagine bowl, top with cauliflower steaks and drizzle gremolata over the cauliflower.

PLATE – tagine bowl with tagine lid

COUS COUS

gm cous cous

gm vegan parmesan

METHOD

In a pot add cous cous and vegetable stock, bring to a boil and cook for 8 minutes (al dente). Cool down on a parchment lined sheet tray.

HARISSA BROTH

2700    gm       vegetable stock
210      gm       harissa
TT       salt

METHOD

Combine all ingredients and mix until fully combined

MAITAKE MUSHROOM

4          ea        maitake mushrooms, stem removed quarted
30        gm       shallot, brunoise
10        gm       garlic, minced
2          ea        thyme, sprig
As needed       salt

METHOD

In a carbon pan sear mushrooms in a single layer on both sides. Once seared lower heat and move mushrooms to the outside of the pan. In the center add shallots, garlic and thyme cook (no color). Once shallot-garlic mix is cooked mix with mushrooms and cool on a parchment lined sheet tray. Season with salt after cooking.