Morocco is a large country in North America, which gained independence from France back in the 1950s. Bordering the Atlantic Ocean and Mediterranean Sea, it borders Algeria and Wesetern Sahara, with most people living in the urban areas, and rural areas have tribes who often travel by camel. You can help improve the welfare of working camels in Morocco by donating to SPANA. There are also coastal areas, it’s not just sand! The largest city is Casablanca, made famous in the film with Humphrey Bogart and Ingrid Bergman. Although the capital city is Rabat, which is on the seaside. Try this Moroccan Chickpea Lentil Stew (Crowded Kitchen) which is good with leftovers, and ready in 45 minutes.
One way to help the Moroccan economy without the use of animals is to buy beauty products made with argan oil, which grows everywhere here, and is often found in quality skin and hair care items.
Foods in Morocco tend to be spicy and revolve mostly around pulses and chickpeas, plus a lot of lamb and chicken are eaten. Most foods are served with couscous, and tagines (a stew of meat, vegetables and spices cooked in a conical clay pot) are also widely eaten. Dates and honey are used in desserts, often finished with strong coffee or mint tea.
Local wildlife is abundant, although sadly most of the wild Barbary lions are no longer living in the wild. To help animals in Morocco, you can donate to SFT Animal Sanctuary which cares for over 400 animals (dogs, cats, donkeys) in Tangier, and Morocco Animal Aid which helps street animals across the country. Goats can often be found climbing the local argan trees (they like to steal the fruits!) and on the coast you can find dolphins and porpoises.
Vegan Moroccan Recipes
Food from Morocco is known as ‘Maghreb’ food, with many dishes using salt-preserved lemons. Try this Moroccan Pumpkin & Chickpea Stew (The Simple Veganista) with fresh produce, protein-rich chickpeas and warm spices, for a cosy lunch or dinner.
Quite spicy, most meals are based around rice or couscous, chickpeas and harissa relish, with most desserts featuring dried apricots (buy organic to avoid sulphur chemicals) and sometimes exotic rose water or orange blossom water. Finish with mint tea or strong black coffee. If you are Muslim, see the post on vegan alternatives to halal meat (plus info from a vegan recipe blogger who is also a devout Muslim).
Harissa-Marinated Chickpeas (Minimalist Baker) takes a cheap simple staple, with a spicy North African paste.
Easy DIY Harissa Paste (Minimalist Baker) is a good staple to make yourself, if you like North African cuisine. Made with smoky spicy ingredients like garlic, vinegar and red chillies.
Moroccan-Spiced Roasted Carrots (Minimalist Baker) cools down spicy carrots with a vegan coconut dill lemon sauce (Biona is a good brand of coconut milk, not harvested by monkeys).
Or for something cooler to the palate, try this North African Carrot Salad (Lands & Flavours). Not that cool, as it still uses harissa paste.
Moroccan-Spiced Aubergine & Tomato Stew (Minimalist Baker) is the ideal recipe to use up that aubergine in the fridge, that you bought but are not quite sure what to do with. Adding tinned chickpeas makes this dish rich in protein.
Try these Morrocan-spiced veggie burgers from Artisan Grains. Sold as a mix, you can recycle the plastic packaging at most supermarket bag bins, or with household recycling. Mildly spiced with ground nuts, they are ready in 15 minutes.
Moroccan Vegan Desserts
Tahini-Stuffed Dates (Minimalist Baker) offer a calcium-rich dessert bomb. Dates are naturally sweet, and good for your tummy.
Or for something sweeter, try these Coconut Cacao Tahini Snack Bites (Minimalist Baker).