Recipe : Vegan Chermoula

Chermoula is a North African marinade used for meat, poultry and fish. It's a popular marinade used in Algerian, Moroccan and Tunisian cooking. Here I use it for vegetarian dishes like grilled eggplant, roasted capscium and squashes like zuchini or yellow squash.

The recipe is modified for Gerson Therapy cancer patients which omits strong aromatic spices and oils in their strict diet.

Recipe : Chermoula
Makes around 500ml marinade

Fresh Ingredients :

• 1 red onion
• 5 garlic cloves
• 90g organic coriander, including stalks
• 150g organic Italian Flat leaf parsley
• 1 strand saffron
• 1/2 bunch organic mint leaf

Other Ingredients :

• 1.5 Tablespoon Ras el Hanout
• 200ml Flax oil
• 1/2 lemon - juiced

Modified Ras el Hanout :
(roast the mixtured spices in low to medium heat in wok)

• 1 bay leaf (pounded finely)
• 1 teaspoon thyme (pounded finely)
• 1 teaspoon ground mace
• 1 teaspoon ground ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground anise
• 1/2 teaspoon ground allspice
• 1/2 teaspoon coriander seed (pounded finely)

Optional for Non GT patients :

• 1 teaspoon ground cumin
• I teaspoon turmeric
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Method

1. Blend in food processor for 1 min, all the fresh ingredients and roasted Ras el Hanout except flax oil and lemon juice. Texture should be pesto-like.
2. Slowly add small portions of Flax oil and lemon juice to the mixture till thick and paste form.
3. Cover marinade mixture to eggplant, sweet capscium or squashes. Grill.