Driss’ 10 year old company, Nomad Eats Catering, plates edible art with the mantra that food should be “beautiful, delicious AND satisfying,” and he delivers that mindset to all of your senses. Upon reaching out to Nomad Eats, Driss graciously agreed to share one of his delicious recipes with Base Camp. We feel so honored and delighted to share his creation with you!
- 4 Artichokes
- 1 red onion,
- 1 fresh tomato,
- 5 branches of coriander,
- 1 head of garlic,
- 3 teaspoons of ground cumin,
- 1 teaspoons of cayenne pepper,
- 5 tablespoons of olive oil
- Salt and pepper
PREPARE THE ARTICHOKES
For this recipe we will use only the heart of the artichokes. Start by cutting it in half, remove the green leaves and the fuzzy part, then cook it for 30 minutes in boiling water with one tablespoon of salt.
In a blender place 1 chopped red onion, 1 fresh tomato, 5 branches of coriander, 1 head of garlic, 3 teaspoons of ground cumin, 1 teaspoons of cayenne pepper,5 tablespoons of olive oil, and 1 teaspoon of salt. Mix everything till you have a smoothie texture.
INTO THE TAJINE
For this recipe we used the classic tajine. If you don’t have your own tajine you can use any deep pan with a lid. We place the artichokes in the tagine, add 2 cups of fresh or frozen green peas and finish with the spices dressing, and cook it for another 20 minutes.
INFO: Tajine or Tagine is a North African dish, named after the earthenware pot in which it is cooked. Also called Maraq or Marqa.
At Base Camp we understand that going outside of your cooking comfort zone can seem daunting or scary, but we assure you Driss has mapped out how to build this beautiful dish for everyone to add to their menu at home. All of us at Base Camp would love to hear about your experience building this recipe and how you impressed your guests with this culinary eye candy. We also invite you to visit Nomad Vegan Eats on his website or his Instagram.
If you haven’t heard of Nomad Vegan Eats, allow us to introduce you… Driss Mellal delivers vegan culinary magic by leveraging his experiences cooking in Morocco since 2008.