Moroccan Vegetables from Mercole

in the pot

The bases for the Moroccan Vegetables is from Dr Mercola. Our alterations are included in the recipe below. We served it over rice.

Ingredients:
Vegetable broth
1 red onion, chopped
4 garlic cloves, minced
1 tsp finely grated ginger
2 tsp cumin
1 tsp turmeric
1 tsp paprika
15 threads of saffron, (soak in broth first)
1 tsp harissa
1 TBS tomato paste
1 quart of canned tomatoes
1 sweet potatoes, peeled and diced
2 parsnips, diced
1 large carrot, diced
1/4 pound dates, pitted and blended in high speed blender with 1 cup vegetable broth
1/4 pound black olives
3 cups vegetable broth
1/2 pound frozen okra (we couldn't find any, added 1 tsp of gumbo file instead)
1/2 pound broccoli
1/2 cauliflower
2 zucchini, diced
salt and pepper to tatse
cilantro leaves
almond yogurt

Directions:
broth saute the onions, garlic and ginger. Stir in the dry spices and tomato paste. Add tomatoes, sweet potato, parsnips, carrots, date paste and olives. Bring to a boil. Reduce to simmer and cover pan for 30 minutes. Add remaining vegetables. Season with salt and pepper to taste. When serving top with lemon wedges, cilantro, and almond yogurt.