The Vegan Cookbook:Tasting And Healthy Moroccan Vegan Recipes (Vegan Recipes,Moroccan Cookbook)

Many may argue that there is no Moroccan vegan cuisine but I assure you that there is a rich variety of vegetarian meals from several cuisines you can see in that region. These tendencies influenced the way and content of what Moroccans eat. You can even see the history of the country through its food. Being a country, located on the shore of the Northern Africa it incorporates Mediterranean and Northern African traditional cuisines. But the influence on the Moroccan cuisine was not limited with the above mentioned cuisines. In Morocco you can see and feel the presence of not only Persian flavor of such stuff like saffron, nuts, pickled lemon and pomegranates but also Spanish culinary like olive, olive oil, pepper and salt which were introduced in Morocco in the Middle ages. So taking into account the richness and available diversity in Moroccan meals we can claim certainly that the Moroccan cuisine and particularly vegetarian is one of the most balanced cuisines in the world with strong focus on flavors and aromas, wide range of spices and fresh ingredients making the Moroccan food very delicious and tasty indeed.
It’s worth mentioning the hospitality of Moroccan people. In Morocco, guests are offered tea and food within seconds upon entering home. Moroccan mint tea, or as Moroccans jokingly call it, the “Moroccan whiskey”, is widely consumed all across Morocco. Moroccan People drink tea all day between meals.
The main course which you will often meet in the Moroccan cuisine is couscous prepared of fine semolina grains. In Morocco, couscous is always steamed, until it is pale and fluffy. It is generally served with stewed or sautéed spicy vegetables (carrots, potatoes, turnips, etc.) or with some meat chicken, beef or lamb. In Morocco couscous can be served just by itself as a main dish or as a sweet delicacy, sprinkled with raisin, toasted ground almonds, sugar and cinnamon.
The other famous dish is tagine that is traditionally cooked in clay pots known by the same name. The tagine is a rich tasty stew made of meat, vegetables, legumes, fruit and lots of spices. In vegan versions only various vegetables, legumes fruit and nuts are added to the stew. Every part of the country has its own variety of tagine and various ways of preparing it. As it takes long to cook this meal, housewives start preparing the lunch tagine as soon as breakfast is over.
Bread (Khobz) is also an essential part of the Moroccan cuisine. Moroccan bread is a round and flat loaf with lots of pleasant golden crust. In some families it is baked in wood burning ovens which provide it with a unique taste. People sometimes add anise and cumin to the bread for extra flavor.