Moroccan Veggie Stew
Morocco has a culinary blend of the traditional slow cooking from the Berbers, Arabs who brought spices from the East (cinnamon, ginger, paprika, cumin and turmeric), Moorish who brought olives from the Iberian Penninsula, the Ottomans who introduced grills and kababs, and the French who brought rich coffees, wine, and ice cream. Sorry, no ice cream in this recipe. But you will note the Arab and Morrish influences. Enjoy!
750 calories (with tortillas)
2 large baked yams
2 tbsp olive oil
2 cups chopped cauliflower
1 cup sliced mushrooms
½ cup diced onion
4 minced garlic cloves
1tsp ground cumin
½ tsp salt
½ cup tomato sauce
1 ½ cups veggie broth
½ cup water
¼ cup sliced pimiento stuffed green olives
1/3 cup raisins
2 tbsp honey
½ tsp red pepper flakes
½ tsp ground turmeric
½ tsp ground cinnamon
1 large yam chopped in ½ inch squares
¼ cup red lentils
1 cup frozen peas
Bake 2 yams (poke with a fork) at 375 degrees F until soft. Cool, remove peels, and mash. Set aside.
Heat oil in a large skillet. Add cauliflower, mushrooms, onions, garlic, cumin, and salt. Stir until all ingredients are well mixed. Cook until onions are translucent. Add remaining ingredients except peas. Bring to a boil, reduce to a simmer, then cover and stir occasionally until yams are soft (not mushy). Remove from heat and stir in the peas. Puree into small, uniform pieces no bigger than the size of the peas to help speed rehydration – think: chunky baby food.
Spread evenly on dehydrator silicone sheets and dry at 135 degrees F for 6-8 hours. Dry the mash on a separate sheet, spread thin. After drying use a coffee grinder to make mash into powder. Mash must be very dry.
Recipe makes three servings. Separate stew into three freezer bags. Place a handful of dried kale in each stew bag. Separate mash powder into three separate freezer bags. Then pair a stew bag with a mash bag for one meal.
On the Trail
Pour 1 cup of (near) boiling water into the stew bag and 1/2 cup into the mash bag. Seal and blend well by massaging with fingers. Place both bags into an insulated pouch (see tips below) for 10-15 minutes. Remove freezer bags from insulated pouch, unseal the bags, and poor mash on top of stew. Add a tablespoon of olive oil if you want more calories. Dig in, Moroccan style! Tortillas go great with this dish.
You know I love my Excalibur Food Dehydrator. For this recipe I used the ParaFlexx Sheets. Even with some of the often stain inducing spices in this recipe, these sheets very easily come clean without staining.
I like to use an insulated pouch (mentioned above) when rehydrating my meals. It allows me to save some fuel because I don’t have to bring my water to a full boil. It also keeps meals hotter for longer, helping extend cooking time. With dehydrated food, sometimes the longer soak time makes for more naturally textured food. A good inexpensive and lightweight pouch is the Big Sky International Insulite pouch. Or search the Internet for some DYI options. Prepare your meal, put it in the pouch, then go set up your tent. By the time your tent is all set up, your meal will be ready. Trail efficiency, baby!
Dehydrated foods can keep a while, but if you start prepping your meals months ahead of time you may want to use a vacuum sealer and then put them in the freezer.