Found all over North Africa, this is one of my favorite Moroccan recipes.  Harissa is the master condiment.  It adds heat and flavor and is used like mustard. WARNING! my recipe is very spicy and the green Harissa, especially, can really pack a PUNCH! I like mine to have major, killer, stinging hotness.  Keeps you regular and happy:))))

This recipe makes 16 oz. 

1 preserved lemon chopped (see recipe below)
8 oz small hot green chilis (combination of jalapeno, serrano and thai), stalks removed and roughly chopped
1 bunch coriander (cilantro), including stalks, chopped

1 tsp salt
5 cloves garlic
1/2 cup fresh mint leaves, chopped
1 Tbsp coriander seeds, toasted and crushed
1/2 cup olive oil (more if needed)

WEAR RUBBER GLOVES when handling hot peppers!  Never touch your face or eyes!

Add all ingredients except olive oil to food processor or blender.  While machine is running slowly add olive oil until consistency desired.  Let stand at room temperature for a minimum of 1 hour to infuse flavors.  Transfer to glass jar with a tight lid.  Can be stored indefinitely in the refridge... AWESOME with anything.  I especially love this mixed into cooked basmati rice with thinly cut arugula, goat cheese and a smattering of lemon vinaigrette. Totally delicious!


PRESERVED LEMON
(Recipe courtesy Williams-Sonoma: Entertaining – Inspired Menus for Cooking with Family and Friends)

• 4 large thin-skinned lemons
• 6 cloves garlic, thinly sliced
• 1 teaspoon of sugar
• 1 teaspoon coriander seeds, crushed
• Coarse salt
• 2/3 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil

To make the preserved lemons, preheat the oven to 400F degrees. Cut a thin slice off both ends of each lemon. Cut each lemon into 8 wedges, and place the wedges in a non-reactive baking dish (glass or ceramic), just large enough to hold them in a single layer. Add the garlic, sugar, coriander seeds, three tablespoons of salt, lemon juice, and olive oil – toss to coat evenly. Cover the dish loosely with aluminum foil. Bake the lemon wedges for 10 minutes, turn off the oven and leave them in the oven overnight. In the morning, transfer the contents of the dish to an airtight container and refrigerate until ready to use; they will keep for up to two weeks.

Sunday breakfast meals bring out the "made-from-scratch" in me and I think with Mother's Day just around the corner we should all make an effort to cook a nice meal for our mums, good friends or just for ourselves!  Vegans and Non Vegans alike will enjoy these great recipes I always use! Below I share two recipes: My vegan Hollandaise and a super tasty Polenta-like pâté made from ground sunflower seeds, cornmeal & potatoes.  And, of course, how can you make Eggs Benedict for your friends without HOMEMADE English Muffins. I made these foods from scratch from tried and true recipes that I love! BUT, of course, I alway give any recipe a bit of my own twist.  You should, too!  Have fun! and celebrate mothers past, present and future on May 11th - they make our wold a better place!

Another terrific appetizer, snack or protein main dish on Brunch Day is this wonderfully delicious Sunflower pâté. So flavorful and satisfying!  You will not believe it's vegan. Nutritional Yeast is what gives this pâté a rich, cheesy, nutty flavor. I LOVE this dish for picnics, lunches or parties.  See this and my Mock Arugula Hollandaise recipe below. 

This recipe is from one of my favorite vegan cookbooks that I picked up at the bottom of a pile in a thrift sale.  It's called Vegan Delights by Jeanne Marie Martin and was published in 1993.  Wonderful recipes in this book.  

Serves 6-8 people 

INGREDIENTS

• 1 Cup Sunflowers seeds, finely ground
  
• 1/2 cup corn meal
  
• 1//2 cup yellow nutritional yeast  - click here for more information on nutritional yeast
  
• 3 tsp. dried parsley flakes (I didn't have any but if you do, great!) 
  
• 1.5 tsp dried basil
  
• 1 tsp dried thyme, crushed
  
• 3/4-1 tsp sea salt 
  
• 1/2 tsp dried sage leaves (I didn't have sage on hand and it still tasted great!)
  
• 1/4 tsp sea kelp powder
  

• 1 Cup finely grated potato (I just used grater on food processor)
  
• 1 and 1/3 cup water
  
• 1/4 cup sunflower oil or other natural oil (you can reduce this amount if you wish)
  
• 2 TBS soy sauce or Tamari
  

Optional: 3-4 tsp prepared horseradish.  I didn't have this on hand either so did not include this. Other things you could add include some finely chopped onions or minced garlic.  Keep the wet veggies to a minimum. 

DIRECTIONS: 

• Mix the dry ingredients together in a large bowl.  Grate the potato and rinse it thoroughly to remove excess starch.  Squeeze and drain it after rinsing.  Add the remaining ingredients in the order given above, stirring in the potato last. Mix well. 

• Preheat over to 375 degrees.  Generously oil a 9" glass pie plate and scoop in the pâté mixture. Put it in the oven and immediately turn the heat down to 350 degrees.  Bake 35-45 minutes until well browned. 

• Let the pâté cool 1-2 hours and then chill it thoroughly before serving to set it completely.  It may be reheated later if desired.  It is tastiest when served at room temperature.  Keeps up to 7 days refrigerated or may be frozen in pie wedges (with reduced oil and no onions or garlic)
  

Makes about 1 cup

INGREDIENTS

• 3 TBS Earth Balance or Butter Alternative.  Or - use Ghee or Butter - whatever suits you!
  
• 2 TBS Flour (I use gluten free flour)
  
• 1/4  to 1/2 tsp Turmeric (this creates the hollandaise color)
  
• 1 Cup Milk Alternative (Soy, Almond, etc) - I use homemade almond (none of the flavored stuff from the store:(
  
• 2 TBS Nutritional Yeast 
  
• Pinch cayenne
  
• 1/2 or 1 TBS Veganaise (Vegan Mayo - I use Wildwood Vegan Aioli) 
  
• Salt and Pepper to taste
  
• Small handful of baby arugula. 

DIRECTIONS

• Sizzle "butter" in heavy skillet on stove over med high heat
  
• Add flour & turmeric to butter and mix thoroughly to create a paste - (do not burn paste)
  
• Whisk in almond milk and keep whisking until smooth
• Remove from heat and add the nutritional yeast and pinch of cayenne
• At this point your "hollandaise" should be smooth, colorful and flavorful.  Next step is to the food processor 
• In a small bowl of your food processor add your hollandaise, handful of arugula and 1/2 TBS or 1 TBS of Veganaise. Blend thoroughly and add water by the TableSpoons to reach the correct consistency you desire.  I thinned mine a bit with water.  It will thicken each time your reheat it - you can add water likewise each time you reheat. 
• Add salt and pepper to taste.  Reheat when ready to serve.  Taste to your liking and add things you prefer!