Today’s featured Recipe from Afro-Vegan: Chermoula
Chermoula is an herb-filled sauce used in Algerian, Moroccan and Turnisian cooking, often served as a marinade for fish and other meats. For vegans, Terry recommends baking it with tempeh, tofu or vegetables.
3 tbs extra-virgin olive oil
½ c finely chopped red onion
1 tsp coarse sea salt
3 large cloves garlic, minced
1 ½ tsp cumin seeds, toasted and ground
½ tsp paprika
¼ tsp freshly ground black pepper
⅛ tsp cayenne pepper
3 tbs freshly squeezed lemon juice
1 tbs freshly squeezed orange juice
2 tbs water
¼ tsp minced seeded habanero chile
Pinch of saffron threads, crumbled
1½ cup packed minced cilantro
½ cup packed minced flat-leaf parsley
Warm the oil in a medium saute pan over medium-low heat.
Add the onion and salt and saute until onion is soft, 5-7 minutes.
Add garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2-3 minutes.
Set aside to cool slightly, about 5 minutes.
Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
Stir in the cilantro and parsley.
Taste and season with more salt if desired.
Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
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