Moroccan Vegetables (Deepak Chopra)

May 17, 2023May 17, 20230 5
Deepak Chopra's Moroccan Vegetables Recipe
in Vegetarian

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 teaspoon ghee oil ( or olive oil )
1 cup leek , chopped ( or onions )
3 garlic cloves , minced ( or 1 teaspoon garlic powder )
2 teaspoons oregano
1 pinch black pepper
2 teaspoons curry powder
1 teaspoon allspice
2 tablespoons Braggs liquid aminos ( or tamai )
1 large green bell pepper , finely chopped
2 celery ribs , finely chopped
2 cups tomatoes , finely chopped ( about 1 1/2 pounds )
1/2 cup vegetable stock ( or tomato juice )
2 large carrots , peeled and cut into 1/4-inch rounds
1 cup cauliflower floret
1/4 cup vegetable stock
2 large zucchini , cut in half lengthwise , then into 1/4-inch slices
4 cups fresh spinach , washed and torn into pieces
1 cup broccoli floret
2 tablespoons pine nuts , toasted
1/4 cup fresh dill , chopped
1/4 cup feta cheese ( crumbled )

Nutrision Information

Servings Per Recipe
4-6
Calories
235
Sugar
11g
Fat
9g
Moroccan Vegetables is a classic vegetable medley that is popular in Moroccan cuisine and beyond. This particular recipe was developed by Deepak Chopra, the world-renowned author and speaker who is known for his passion for health and wellness. This vegetarian recipe is packed with colorful vegetables, spices, and herbs, making it an excellent dish for a healthy, plant-based diet. The vegetables are cooked until tender and then seasoned with a blend of spices and herbs, including curry powder, allspice, and oregano, which give the recipe a unique and flavorful taste. Topped with toasted pine nuts and feta cheese for added protein and healthy fats, this recipe is a delicious and satisfying meal that is perfect for any occasion.

Instructions

1.Heat the ghee oil in a large pot or Dutch oven over medium heat.
2.Add the leek and garlic and sauté for 2 minutes.
3.Add the oregano, black pepper, curry powder, allspice, and Braggs liquid aminos. Stir well to combine.
4.Add the green bell pepper, celery, and tomatoes. Stir well, and then add the vegetable stock.
5.Stir in the carrots and cauliflower. Cover and simmer until the vegetables are tender, about 10-15 minutes.
6.Stir in the zucchini, spinach, and broccoli. Add additional vegetable stock as needed to keep the vegetables from sticking.
7.Cover and cook until the zucchini is tender, about 10-12 minutes.
8.Remove from heat and stir in the toasted pine nuts, fresh dill, and crumbled feta cheese before serving.

PROS

This recipe is packed with nutrient-dense vegetables and spices that provide flavor without adding extra calories.

It is versatile and can be served as a main dish or a side with meat or grains for a filling, healthy meal that is suitable for most dietary restrictions.

CONS

The recipe requires some prep work, and it may be time-consuming to chop and dice the vegetables.
However, it is worthwhile, as the result is a delicious dish that is worth the effort.

HEALTH & BENEFITS

This recipe is high in fiber, vitamins A and C, and antioxidants. It also contains anti-inflammatory and immune-boosting spices like oregano, black pepper, and curry powder. The vegetables in this recipe can help support digestive health, reduce inflammation, and support overall health and wellness.
Cauliflower, in particular, contains glucosinolates that may help support detoxification processes in the body.

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