Plum Perfect Veggie Tangine

1 cup prunes

Olive oil

8 oz. chook breasts (or tofu, or seitan, or tempeh…heck, i think beef would work as well!)

1 yellow onion

1.5 cups chopped cauliflower

2 chopped carrots

3 cloves garlic

1 T grated ginger

1 t ground coriander

1/2 cayenne (omit if spice sensitive)

1 (14.5 oz.) can diced tomatoes

2 cups veggie stock

salt and pepper to taste

1 T lemon juice

Slivered Almonds

Rice, millet, or couscous, to serve.

Soak prunes in hot water for 30 minutes, drain.  Cut in half and set aside.

Heat olive oil in medium saucepan.  Brown chicken (or other protein) on both sides.  Add onion, carrots, cauliflower, ginger and garlic, cook till softened (3-5 minutes).  Add coriander, cayenne, salt and pepper, mix till combined, and cook, stirring, 2-3 more minutes.  Add tomatoes, prunes, and veggie stock.  Bring to boil, then reduce to simmer 30 minutes till flavors combine.  Add lemon juice prior to serving.

Serve with slivered almonds, over grain of choice.  We used toasted millet – simply toasted dry millet in a saucepan over high heat for 2-3 minutes until fragrant and popping.  Then add water (use a 1:2.5 grain:water ratio – 3/4 cup millet with 2 cups water worked out about perfect for the two of us, the baby, and two full leftover meals) and simmer 25 minutes.