Mouth watering tagine mediterranean style! Vegetarian or vegan it is up to you😉

Like I promised in my introduction post, let's go to heaven…

This one will blow your socks off!

I have one special ingredient today that I value very much!

The mushroom!!

Why I value this amazing wonder of nature you ask?
Because I recently discovered a very special man who has been deeply passionate about mushrooms most of his life. And this man’s life story is truly amazing!

By following his passion, his life was a series of coincidences and events that led up to an amazing discovery!

He found the cure to help the bees overcome the so called colony collapse disorder.
This man is a true hero in my opinion.

By coincidence he stumbled on how we can make food for the bees that makes them survive this horrible colony collapse disorder.

And he shares it with the world so we can all help these magnificent little creatures of mother nature!

The guy is Paul Stamets he is a mycologist. I will put a link at the bottom of the page if you’re interested in his amazing story.

Now, I don’t know about you but I am hungry!! Let’s get this delicious, mouth watering tagine recipe out there....

Ingredientes: (2 servings)
2 sweet potatoes (medium size),
1 big aubergine,
2 or 3 red peppers (paprika),
250gr oyster mushrooms,
1 can of tomato sauce or 600gr fresh ripe tomatoes,
1 bunch of spinach,
1 small jar of green olives,
1 big clove of garlic,
1 tsp of dried thyme,
1 tbsp dried oregano,
A small handful of fresh parsley,
Pepper and salt to taste,
Chili flakes to taste (optional for the spicey chili lovers!)
Semi Cured or strong flavored goat cheese (optional for the vegetarians who love cheese!),
Olive oil.

Preparation:

Cut the sweet potatoes in cubes of 1cm. The aubergine I do half of the size because they are more difficult to steam.

Cut the peppers into strips but not too long, maybe cut them in half if necessary.

If fresh tomatoes, throw them in a blender or cut into small pieces and bring to a boil in a small sauce pan. If u have a can of tomatoes, just put them in a small sauce pan and start cooking them. Once boiling simmer at low heat.

Start with adding a glas of water in the tagine, put on a low heat and start to arrange the vegetables.
First I put a layer of the aubergine and pepper, sprinkle this with the thyme and half of the oregano.
Put salt and pepper to taste.

Tear the mushrooms in strips like the peppers. And on top you put the cubes of sweet deliciousness! Close the tagine and let it slowly steam (approx. 1 hour)

Keep in mind that the water should not completely evaporate. Check every now and then.

Cut the olives in smaller pieces,
cut the garlic in very small pieces and add half of the garlic to the sauce with the olives and the spinach.
Also add the other half of the oregano.

Chili lovers make the sauce explode to your liking! Add salt and pepper to taste.

Now, cut the parsley roughly and put a side with the rest of the garlic.

After 1 hour the tagine should be as good as ready.

Add in the tomato sauce stir a little and simmer another 5 minutes in closed tagine.

It’s time to launch! Serve in a deep plate and sprinkle the rest of the garlic and parsley on top with good quality olive oil and some cheese if you like.

Now, let the flavors take you away… dissolve in the deliciousness… this kind of food rocks my world and makes me smile!

I hope you guys enjoyed this meal as much as I did, my day just got better!

Before I go, as promised here is the link to the video of my heroes paul stamets and mother nature!

Thanks again for tuning in on my channel mitchiesfoodrace!
Post you soon..
Much love
Michael

#minnowtowhale