Page 96 - Tracy Anderson Magazine - Fall 2021

CRAB SALAD WITH CILANTRO

AND MINT (serves 2 to 4)

INGREDIENTS and torn, divided
1 lb jumbo lump crab meat, 1 lemon, juiced and zested
picked through for shells 1 tsp salt
3 Tbsp Vegenaise
½ tsp freshly ground black
1 green bell pepper, minced pepper
1 jalapeño, minced 4 heads Bibb lettuce,
½ bunch cilantro, finely minced washed and broken off
into lettuce cups
¼ bunch mint, finely minced

1. In a bowl, mix together crab meat, Vegenaise, green bell
and jalapeño peppers, cilantro, mint, and lemon juice and
zest. Season with salt and pepper, then chill for 20 minutes.
2. To serve, spoon crab salad into prepared lettuce cups and
top with torn mint.

VEGETABLE TAGINE WITH WHOLE WHEAT COUSCOUS (serves 4 to 6)

INGREDIENTS WHOLE ROASTED AUBERGINES
2 Tbsp olive oil, divided
8 Medjool dates, diced 2 Tbsp salt, plus more for seasoning WITH HARISSA AND MINT
1 yellow onion, small dice
¼ cup golden raisins 10 oz whole wheat Israeli couscous (serves 4 to 6)
1 tsp ground turmeric
1 quart vegetable stock Freshly ground black pepper
1 tsp ground coriander
1 head cauliflower, cut into small florets 1 bunch parsley, leaves picked INGREDIENTS 1 tsp salt
1 tsp garam masala and roughly chopped
1 small delicata squash, seeds and 6 small eggplants, cut 4 oz coconut-milk
2 cardamom pods, cracked pulp scooped 1 bunch cilantro, leaves picked and in half and scored in yogurt
4 cloves garlic, minced 1 small butternut squash, peeled and roughly chopped a cross-hatch pattern 2 limes, juiced and
1-inch piece ginger, finely grated cut into large cubes 10 mint leaves, torn 4 oz harissa zested
¼ cup kalamata olives, pitted and halved 1 green bell pepper, seeded and cut 2 Tbsp olive oil ½ bunch mint, leaves
into large dice
torn (for garnish)
1. In a large pot, heat 1 Tbsp olive oil, then add yellow until squash is fork-tender and everything is golden brown 1. Preheat oven to 425°F. Toss eggplants with
onion and cook until lightly browned (about 8 minutes). (about 20 minutes). harissa, olive oil, and salt on a parchment-
Add all spices and cook for several minutes, until dark 3. Bring a large pot of water to boil, add 2 Tbsp salt and CHEF’S lined sheet tray, and roast for 30 to 35
and aromatic. Add garlic and ginger, and cook for 1 to 2 Israel couscous and cook until al dente (about 8 minutes). CHOICE! minutes, until dark brown and cooked.
minutes, then add kalamata olives, Medjool dates, golden Drain well and rinse quickly with cool water, drain again Warm harissa spices up 2. In a small bowl, mix together coconut
raisins, and vegetable stock. and transfer to a bowl. this simple vegetarian dish, yogurt and lime juice and zest, adjust
2. Preheat oven to 400°F. Toss cauliflower, delicata and 4. Add roasted vegetables into tagine base and bring to and the coconut yogurt seasoning with salt if needed.
butternut squashes, and bell pepper with remaining 1 Tbsp simmer, cooking for 10 minutes on low. Then add parsley, makes it completely 3. To serve, place eggplants on a platter
olive oil and salt on a parchment-lined sheet tray. Roast cilantro, and mint, and season with salt and pepper to taste. vegan. and spoon over lime-yogurt mixture, then
scatter around mint for garnish.

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