Cooking

Moroccan Nights

A richly spiced vegan, gluten-free stew for fall
Vegan Moroccan Harira
No meat, no dairy, no gluten: no problem

Phoebe Lapine isn't afraid of a challenge--both on the small screen and in reality.

You can watch the private chef, food writer (of her blog Feed Me Phoebe and the cookbook In the Small Kitchen) and culinary instructor as she battles other chefs on BBC America's British-versus-American cooking competition Chef Race: U.K. vs. U.S., which premieres tomorrow night.

In the real world, Lapine hasn't let a challenge like cooking for gluten-free and vegan clients stop her from developing flavorful dishes.

Lapine, who herself made the switch to a gluten-free diet well over a year ago, shared her recipe for harira (see the recipe), a vegan Moroccan stew spiced with cumin, ginger, coriander, turmeric and cinnamon. The rich tomato-based dish, inspired by a trip to Morocco with her mother, is a quickly simmered comfort on cool fall nights, interlaced with chickpeas, carrots, sweet Vidalia onions and cilantro.

Your challenge? Not eating the whole batch in one sitting.

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