Monday, June 18, 2018

Blackened Moroccan Spiced Carrots

This is the first time sharing vegan Juneteenth recipes on the blog. It's better late than never to celebrate the important significance of tomorrow, a day that commemorates the last freed peoples of African diaspora in Texas. Although meat is usually on the menus of most Juneteenth functions, especially in the deep South, a little plant based goodness can bring about necessary change to the minds of many while at the same time fulfill the joys of ancestors flowing in our veins and satisfy hungry bellies.

Recipe number one is a trip to Morocco, a country in Northern Africa I long to visit. It's connected to Western Sahara and Algeria and is known for splendid palaces, creative architecture, gorgeous nature views, and delicious spicy food. Thus, all over the web are various versions of Moroccan carrots from chilled salads to carrot soups. I twice prepared my carrots-- boiling to lightly soften and pan frying for the desired blackening effect. They came out perfectly spiced and fork tender accompanied by marinated tempeh and topped with red onions.

Blackened Moroccan Spiced Carrots Ingredients and Preparation

5-6 large carrots, rinsed
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon black pepper
cilantro (fresh or dried, also sub parsley)
pinch of lemon juice

Bring carrots to a boil. Drain.
Coat carrots with salt, garlic, cumin, paprika, cinnamon, ginger, black pepper, cilantro, and lemon juice. Refrigerate for a few hours.
Heat up a skillet and add olive oil. Toss in marinated carrots, turning them over as nice charred sears start happening.