Description
Fig Veggie Tagine Large chopped onion Large carrot 5 minced garlic cloves 1 tsp Harissa spice ¼ tsp turmeric ½ tsp coriander 1 tsp cinnamon 2 cups low sodium veggie broth 1 ½ cups chopped canned tomatoes 1 cup chopped figs 1 can chickpeas Fresh parsley flakes Serve over bean pasta, quinoa, cauliflower rice, rice On top: parsley, sunflower or pumpkin seeds, pomegranate seeds Dry sauté onions (or add small amount of water). Stir continually for about 5 minutes. Add garlic and chopped veggies. Put in spice, keep stirring for 5-7 minutes Add figs, broth, tomatoes Cook on medium high for about 10 minutes. Reduce heat and simmer until veggies are soft but not mushy. Add parsley and lemon juice. Coco Fig Truffles 3 TBS chia seeds 2 TBS unsweetened coco powder 1 cup chopped figs ½ cup raw almond butter Put all ingredients into a food processor. Blend well and make sure you can roll into small balls. You can put them in the freezer to firm them up. You may also roll them in coco powder or finely grated coconut flakes Fig Truffles 1 TBS vanilla 1 cup walnuts ¼ cup flax seeds 3 cups chopped dried figs Put everything into a food processor. Make sure it is finely chopped and like sand. Form mixture in balls. Roll in hand. You can put in the freezer or refrig. www.actontv.org
