Weekday Vegetarian Thanksgiving: Harissa


Photo: Kelly Rossiter

In addition to the gravy for the tofu cake, I wanted to make a sauce for the vegetable tagine.

The tagine has lots of spice in it, but it's not at all hot. My son is a great afficiando of hot foods, so this was an easy way to accommodate people who's tolerance of heat might not as great as his. Just a spoonful was all that was needed for most of the guests.
This is super easy and takes just a couple of minutes to make. If you have leftovers, harissa is a wonderful thing to have with falafels. I also used some of it when I turned the tagine into soup. Chilies vary wildly in heat, so I started out with one chili at a time and then tasted the harissa. As it turned out, I used all five of the chilies. You can make this days in advance, and just keep it in the refrigerator, but be aware that it may get hotter as it sits for a couple of days.


Photo: Lloyd Alter

My husband was amused by my menu posted on the refrigerator, (which I always do) so he took a picture of it. Of course, the fridge magnet is always amusing, and too true.

This is from the website Stone Soup, where the author makes all of her recipes using only five ingredients. It's a brilliant site, and very informative.

Harissa

1 jar roasted red peppers (250g / 9oz), drained
5 small red chillies,
1 teaspoon smoked paprika
2 teaspoons caraway seeds
1 tablespoon lemon juice

1. Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have a smooth-ish paste.

2. Stir through 3 tablespoons extra virgin olive oil. Taste and season.

More Weekday Vegetarian Thanksgiving Recipes

Spicy Cheese Biscuits
Parsnip Bisque with Crispy Chestnuts
Butternut Squash and Roasted Garlic Galette

Tags: Vegan | Weekday Vegetarian