Here is an unusual sauce I had never heard of before until last night, when I was browsing my copy of The Art of Simple Food by Alice Waters. It is called Chermoula and this recipe is a version of Ms. Waters', which is her take on the original recipe from North African tradition.
This sauce is perfect for anyone who is seeking a raw food diet, vegan, low carb, or gluten-free. It can be a topping for rice or a marinade for meat or fish.
I did not have parsley when I made this sauce, so I just used extra cilantro and it turned out great.
I sauteed tempeh in olive oil and soy sauce, sliced fresh baby portabello mushrooms, sliced avocado, and chopped California dates on a bed of mixed baby greens for the salad. I used the Charmoula for the dressing to rave reviews from the boyfriend and myself.
A tip for easy cleaning of the blender is to put warm water and soap in the blender and turn that baby on right after you finish the sauce. It will just need another soapy rinse and will be good to go for your beverage service, if necessary.
Blend:
1 in piece of ginger
1 spicy chili, seeded if you don't like spicy or leave an appropriate amount of seeds for your desired level of spice
1/2 cup extra virgin olive oil
salt and pepper to taste
juice of 1/2 lemon or lime
1/2 cup parsley
1/2 cup cilantro
1 or 2 garlic cloves to taste
