DDD #126 – Holiday Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch.

OK – this one takes a few steps but all are easy & you end up with a GIGANTIC mound of all things savory & Thanksgivingy!  It is a bread course, sweet potato/squash dish, creamed spinach, scalloped potatoes & chicken courses – all rolled into one.  You can sub out the ingredients to suit your tastes.  This is basically an enclosed shepherd’s pie & is as versatile at shepherd’s pie is.

**PLEASE NOTE** – transferring this tart from the cooking sheet onto a serving platter might prove VERY tricky.  It will be very heavy – and the warmer it is when you try to transfer it – the more delicate that procedure will be.  It would SUCK to put all the work in – only to break it when you are ready to serve it.  If you don’t have two very large spatulas – and maybe an assistant – perhaps consider cooking this on something you can also serve it on.  Surrounding it with leafy kale (or other greens) at the base & a few cranberries & it will look festive & spare you the trauma of transferring it to a platter.  SERIOUSLY consider baking & serving from the same piece.  I am devastated just imagining what a failed transfer would do to my life – and I don’t want that for you.

Thanksgiving Vegan Torta Rustica with Creamed Spinach, Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Feeds 8 easily

INGREDIENTS

for the soft tart dough

4 cups flour

1 tsp salt

8 ounces vegan butter

3/4 cup silken tofu – pureed (I just smashed it all up with a fork)

1/3 cup vegan milk

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for the creamed spinach 

1 small onion or large shallot – diced

1 lb fresh spinach

2 (9 oz) packages vegan chicken (I highly recommend Beyond Meat brand.  Best on the market!) – cubed

4 oz vegan cream cheese

1/2 cup vegan milk

4 slices vegan cheese (I used the Chao below)

S&P

Olive oil

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for the scalloped potatoes

2-3 medium potatoes – peeled & cut into 1/4 inch thick rounds

2 TBS vegan butter

2 TBS flour

2 cups vegan milk

7 oz vegan cheese (I used that Daiya)

S&P

for the sweet potato-butternut squash puree

1 butternut squash – peeled & cubed

1 large sweet potato – peeled & cubed

4-6 TBS vegan butter

Pinch of nutmeg

S&P

PARCHMENT PAPER for cooking

Vegan egg wash – small but equal parts agave nectar – soy milk – olive oil

GARNISH – kale (or other leafy greens) and fresh cranberries – to arrange around the tart.

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DIRECTIONS

for the soft tart dough

By food processor: Combine flour, salt & butter in a food processor using a metal blade.  Process with short pulses until the mixture is crumbly.  Add tofu with short pulses.  Add milk, gradually, with short pulses until it begins to clump and – eventually – orbit as a ball inside the food processor.  You might need a little more flour.  When the dough is formed – it will be very soft.   Gather it into a ball & wrap it tightly with plastic wrap & refrigerate for at least an hour but up to 3 days.  When ready to roll it out bring it back to room temperature and flour a work surface to facilitate handling.

By hand: combine flour & salt in a large bowl.  Make a well in the center & add the butter and the smashed silken tofu.  Lightly blend the butter & tofu with fingertips.  With a knife or pastry blade, cut the wet ingredients into the dry ingredients until you have a crumbly mixture.  Gradually, add the milk – tossing with a fork until the dough comes together.  The dough will be very soft.  Add more flour if it is too wet.  Gather it into a ball & wrap it tightly with plastic wrap & refrigerate for at least an hour but up to 3 days.  When ready to roll it out bring it back to room temperature and flour a work surface to facilitate handling.

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for the scalloped potatoes

Heat the oven to 350 degrees.

Melt the butter in a stock pot & whisk in the flour & a little S&P.  Heat until it just begins to turn golden then slowly add the milk – letting it thicken before you add more.  When all the milk is incorporated & it is still sorta thick – melt in the cheese.  Season with salt & pepper.  Toss with the sliced potatoes & place in a greased casserole dish.  Cook for 45-60 minutes or until it is bubbling & the potatoes are soft.  Set aside to cool completely.

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for the creamed spinach & chicken

Heat a TBS of olive oil in a saute pan & cook the onions until soft.  Add the spinach & let it wilt – then add the cream cheese & milk.  Heat until the cheese melts & you have a thick & creamy spinach.  Season with S&P & toss the chicken in & stir.  Set aside to cool.

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for the sweet potato-butternut puree

Boil the sweet potato & butternut chunks until soft.  I then drained them & mashed them with the butter, nutmeg and S&P.  Set aside to cool.

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to assemble the tart

Heat the oven to 375 degrees.

Line a medium bowl with plastic wrap.  A moderately deep & wide one is best.  If the bowl is too deep – your tart will be too tall & be more likely to collapse.  Also – be sure your bowl opening (at the top) is no wider than the cooking sheet you will be using to bake the tart.

Roll out 2/3 of the dough big enough that it not only lines your bowl but has overhang.

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DO NOT OVERFILL!  Only fill it to below the depth of the bowl.  The stuffing ingredients should be to warmer than room temperature.

Place a thin layer of puree in the bottom & then a thick layer of scalloped potatoes & then the rest of the puree.  Put the four slices of cheese on top of that then all of the spinach & chicken.

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Roll out the remaining dough so that it fits the top of your bowl & then fold the edges of the bottom crust over it & use a knife or fork to pinch it sealed.  Line a cooking sheet with parchment paper & invert it on top of your tart – and VERY CAREFULLY – flip it over so your tart is sealed-side down.  Be sure to put the cooking sheet with the parchment ON TOP OF your bowl & flip.  Do not try to just flip the bowl onto the cooking sheet.   This sucker likely weighs more than a turkey & the soft dough will not withstand that much pressure.  Remove the bowl & the plastic wrap.

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I sprayed it with cooking oil but found that did not give me a golden glaze so – mix up a little vegan egg wash (small but equal parts agave nectar – soy milk – olive oil) and occasionally brush the tart as it bakes.  Bake for about 40-45 minutes or until it looks nice & browned.

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Look how HUGE that thing is!  See the pastry brush?  That has to be 12 inches long.

OK – here comes a tricky part.  Let it cool a while before fussing with it.  Once anything that seeped out of it has pretty much cooled – run a knife under it to loosen the tart from the escapes bits.  I used an ENORMOUS spatula & the parchment paper to very delicately shift the tart to a serving plate.  It is a heavy & unwieldy thing – so be very delicate when handling this tart – get assistance, if possible.  If the transfer is too risky for you – consider just putting some leafy greens & cranberries around the base on the pan itself & serve this bad boy directly from the cooking sheet.  Better to go low brow than having this guy fall apart.

This should be served warm but is delicious at room temperature, too.

Happy vegan Thanksgiving!

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DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

Click the image above to watch the video.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I am several days into eating only food I already have in the house.  I have WAY too many frozen leftovers & dry pastas & beans etc taking up space & yet I keep going to the store to buy more food. It is ridiculous & wasteful.  Today’s recipe was inspired by a huge butternut squash I had & some other veggies rapidly reaching the end of their shelf life.  I used jarred salsa because I had one open but made the enchilada sauce because I did not already have some in a jar or can.  You can choose to go all jarred or all homemade – your call.

I also roasted a whole butternut squash.  You might want to buy some already cubed & roast those – or just boil them.  This can be as labor-intensive or as simple as you care to make it.

The real star of this dish is this newer vegan cheese I found.  It tastes great & does a fair job at melting – so – I recommend trying it if you see it or can find it online.  It is from Parmela Creamery and you can definitely buy it – and loads of other vegan cheeses – from them.

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Oh – as an aside – TJ Maxx is a great source for kitchen items.  They always have loads of olive oil marked way down.  I stock up every time I go there.

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Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

Serves 6 well

INGREDIENTS

2 cups red enchilada sauce (my recipe HERE) or your favorite brand or recipe

16 oz salsa – homemade or your favorite brand

olive oil

1 small butternut squash

1/2 medium red (or any other kind) onion – diced

1-3 jalapenos (optional) – seeded & diced

3 tomatoes – diced

2 carrots – diced

1 cup corn

1 12 oz can black beans – drained

1-4 garlic cloves – minced

1/4 cup cilantro – chopped

1 tsp ground cumin

1 tsp chili powder

15-20 taco-sized corn tortillas

Up to 1 lb grated vegan cheeses of your choice ( I used both cheddar & mozzarella)

S&P to taste

GARNISH: cilantro, sliced scallions, avocado slices, additional salsa or hot sauce

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DIRECTIONS

Heat the oven to 375.

I roasted my butternut squash unpeeled & halved.  It was a sorta messy business doing it this way.  In the future, I will peel & cube it first.  Whatever you decide – roast it naked for 20-40 minutes, turning at least once, until it is soft.  If you cooked it like I did – let it cool in the sink & peel & cube it once it is cool enough to handle.  OR – you could peel, cube & boil it until the cubes are soft.  I had a large squash – so I put some extra mashed up into my dogs’ dinner.  They loved it!

Meanwhile, heat 1-2 TBS olive oil in a large saute pan & add the chopped carrots & onions.  When they start to soften, add the tomatoes, jalapenos, corn & black beans.  Add the spices & cilantro.  Heat through.  Add the garlic & saute 1 minute.  Stir in the cubed squash.  Season with S&P & set aside.

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Now – assemble the casserole.  Grease a casserole pan (I used cooking spray).  Put the salsa on the bottom.  The rest can be pretty random – as long as you end with 1/3 of the enchilada sauce & 1/3 of the cheese.

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Layer some corn tortillas & top with 1/3 of the veggie mixture, 1/3 of the cheese & 1/3 of the enchilada sauce.

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Add another 1/3 of the veggie mixture.  Layer with  1/3 of the cheese, more tortillas, the final 1/3 of the veggie & 1/3 of the enchilada sauce.

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Add another layer of tortillas & the rest of the enchilada sauce & cheese.

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I used the casserole glass lid to cover it.  You can do this or use foil.

Bake at 375 for about 25 minutes, remove cover & bake another 10 minutes or so.  Let rest for ten minutes before serving.

Garnish with cilantro or scallions & maybe salsa, hot sauce or a few slices of fresh avocado.  Enjoy!

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Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I have never gotten into spaghetti squash. In fact – I don’t know if I have ever had it before today.  I knew it made a decent & guiltless pasta substitute but – when I want pasta – I want PASTA.  The one exception to this is my shirataki (zero calorie) noodle pho – seen just above.  I can eat that for lunch every day.

Still – I intentionally ordered a spaghetti squash from Farm Fresh to You this week to force myself to try it and I am glad I did.  It was easy to use and, while not convincing as pasta, it was good enough that I did not mind & it is so guiltless!

I made a collard green & pepita (pumpkin seed) pesto for this.  Click that link for the recipe or use your own favorite pesto variety.  It makes no real difference.  The real revelation here is how satisfying the spaghetti squash is – so – try it at least once.  I added roasted golden beets – you guessed it – because I had some.  They are a lovely addition but not critical.  As to the chard – you could use any other greens you like, instead.  If you are not vegan – tossing some Parmesan or goat cheese in this could be nice, too.

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Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

Serves  2 VERY well – more if used as a side

INGREDIENTS

Collard Greens & Pepita (Pumpkin Seed) Pesto – or 1 cup of other pesto

1 large spaghetti squash

6 Swiss chard leaves – spines removed but retained & chopped with the leaves (or about 2 cups)

3 (or more) golden beets – leaves & ends trimmed off

Olive oil

S&P

Garnish – either a sprinkle of nutritional yeast, vegan Parmesan or other vegan cheese or (if you are not vegan) real cheese (I used grated Asiago here)

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Ignore those collards there.  🙂

DIRECTIONS

Preheat the oven to 375.

Cut the squash in half & scoop out the seeds.

Trim the beets & cover both the beets & squash with a bit of olive oil & some S&P.

Wrap the beets in foil.  Put the squash face-up on a cooking sheet & put the bundle of beets on the sheet, too.  Roast for 45-60 minutes or until the vegetables are tender.  Depending on the size of your beets – they might take longer.  Allow everything to cool.

When cool enough to handle – scoop out the squash flesh & set aside.  Rub the skins off the beets under running water & cube them.

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Heat a little olive oil in a large saute pan.  Saute the chard over high heat.  I added about 1/4 cup of water to help steam the chard into wilting completely.  Add the beets & the spaghetti squash & combine.  Heat through.  Using two forks – stir in enough pesto to suit your taste.  Combine.  Season with S&P.

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Garnish maybe with an extra dollop of pesto or nutritional yeast or some cheese (vegan or otherwise).

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Baked Stuffed Eight Ball Squash (or Zucchini) with Leftover Pasta (Vegetarian or Vegan)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Farm Fresh To You sent me three little 8-Ball squashes this week – and I had a boatload of leftover pasta and so – this dish was born.   I used the three eight ball squashes & a green & a yellow zucchini I had, too.  The kind of squash is not important but the eight ball squashes do make a cute presentation.   You can eat the flesh (and skin) of the eight ball squashes but I think this might be less pleasant if yours are very large.  Mine were pretty small & got very tender in the oven.

I did stuff the yellow zucchini but ran out of stuffing for the green one & could not be bothered to make more – so – I just filled it with sauce.  I used a teeny bit of real mozzarella on top & a really tiny bit of real Asiago in the filling but vegan cheeses would work just as well.

I used leftover pasta like this & the jarred sauce below.  You can use any type of pasta & sauce you prefer – even homemade ones.  You could add ground meat – like Beyond Meat Beefy Crumble to either the squash filling or your sauce – if you wanted to add protein to the dish.

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Baked Stuffed Eight Ball Squash (or Zucchini) with Leftover Pasta (Vegetarian or Vegan)

Serves 2

INGREDIENTS

12 oz cooked pasta

4 eight ball squashes (or 4 zucchini)

2 TBS olive oil

16 oz pasta sauce (or less but up to 16 oz – depending on how much sauce you like on your pasta)

1-6 garlic cloves

1 TBS fresh oregano – chopped (or 1 tsp dry)

1/4 cup mozzarella (or vegan mozzarella)

1/8 cup grated Asiago (or vegan Parmesan)

S&P

Garnish – chopped basil or parsley and maybe extra cheese (or vegan cheese)

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DIRECTIONS

Heat the oven to 400 degrees.

Cook the pasta & drain.

Cut the tops off the eight ball squash & carefully scoop out the flesh & set it aside.  A melon-baller or grapefruit spoon might make that easier.  If using zucchini – slice in half the long way & scoop out the seeds & flesh and set it aside.

Take about 1 cup of the cooked pasta & chop it a bit.

Heat the olive oil in a large skillet.  Add the squash flesh & saute a minute or so.  Add the garlic & oregano & stir.  Add the CHOPPED pasta, 1/2 cup or so of pasta sauce stir.  Add Asiago or vegan Parmesan & stir.  Season with S&P & set aside.

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Treat a cooking pan with cooking spray.  Carefully stuff your peppers in the pan.  Top each with a little more sauce, some grated mozzarella & then with the squash tops themselves.  Bake for about 30 minutes or until the squash are tender & the cheese is warmed (and/or melted).  If using zucchini – do the same thing – but there will be no little squash hats for the zucchini boats.

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This next part is up to you.  You can either boil water & put the remaining pasta in it for about a minute, just before you are ready to serve – or warm as much pasta sauce as you think you need for 2 servings & stir the pasta directly into it to reheat it.   The advantage to heating the pasta & sauce separately is that you can better control how much sauce each serving gets – because some people like lots of sauce & others prefer less.  This is your call.

Whatever you decide – when the squash is ready – plate some pasta & sauce on two plates & place two baked squash on top of each.

Garnish with basil and/or parsley & grated cheese.

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Vegan Creamy Red Kuri & Butternut Squash Risotto

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Risotto is easy.  I do not know why people get intimidated.  Sure – you stand there stirring for 20-30 minutes but that really is not that long when you consider that you can feed a family with this comforting goodness – and making a large vat takes the same amount of time as a small quantity.  I made this vegan because I did not feel it really needed the cheese most risottos use.  That said – if you are not vegan – some nice Parmesan or goat cheese might be nice stirred in.  Also – I used 2-4 times as much squash as most recipes will suggest.  My thinking is that the squash is guiltless & filling so if the risotto is the smaller part of what you eat – it just makes for a lighter meal – and most folks appreciate lighter – especially when it still SEEMS creamy & decadent.

I used a red kuri squash & a butternut – because that is what I had.  You can use any orange squash you like or pumpkin or even sweet potatoes.

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Vegan Creamy Red Kuri & Butternut Squash Risotto

Serve 6

INGREDIENTS

2 cups risotto or arborio rice

9 cups vegetable stock

2 TBS olive oil

2 shallots – chopped

1 small onion – diced

4 garlic cloves – chopped

1 medium red kuri squash – peeled, seeded & cut into bite-sized pieces

1 small butternut squash – peeled, seeded & cut into bite-sized pieces (or any combo you prefer)

1/2 cup dry white wine (optional)

S&P

GARNISH OPTIONS – chopped parsley, fried sage, vegan or real Parmesan, vegan or real goat cheese, any soft & creamy cheese you like (vegan or otherwise)

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DIRECTIONS

Bring the stock to a boil, reduce heat & leave simmering on the lowest flame.

Heat the olive oil in a large stock pot on MEDIUM heat & cook the shallots & onion for about 2 minutes.  Add the squashes & stir.  Cook the squash for about 5 minutes.  Add the garlic & stir.  Cook for about 1-2 minutes.  Do not burn the garlic.

Add the wine (if using) and let the alcohol cook off (which happens very fast).  Add the rice & stir to incorporate the rice.

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Add the stock, one cup at a time & stir it in.  I left mine with a lid on a pan for a minute here & there to aid in steaming the rice.  Once that stock is absorbed, add more & keep stirring.  In about 20-30 minutes – you should have stirred in most of the stock.  Reserve about a cup.  If the rice is not tended – turn the heat to low & cover the pan for a few minutes.  If you need to add the rest of the stock – you can.  I used a potato masher & mashed about half of the squash into the rice.  This is an optional step – but it makes the risotto even creamier.  Once the rice is tender – I like to either stir in more stock or some water so that the risotto is just a tad more like a thick soup.  I hate dry & clumping risotto – but others might prefer it that way.  If you like it drier – just cook it down (careful not to burn it) until it is thick enough.  If it gets too thick – add stock or water.

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I served mine looking as soupy as that above.  The rice keeps absorbing so – it will thicken up fast.  Season with S&P.

Garnish as you desire & serve.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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BathingandthesinglegirlCover

vromans back

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OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

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I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

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Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

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I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

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DIRECTIONS

Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In both cases – add water if it gets too thick.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

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