Happy Savory Saturday!
Today, let’s turn up the flavor with a fiery favorite: Harissa—a North African chili paste that brings bold, smoky heat to any dish.
Traditionally made with spicy red peppers, garlic and warming spices like cumin, coriander and caraway, harissa is completely plant-based—and yes, you can make a delicious oil-free version at home!
Recipe
Ingredients:
- 4–5 dried red chilies (soaked in hot water for 20–30 mins, stems/seeds removed)
- 1 roasted red bell pepper (peeled, optional for sweetness)
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground caraway (or fennel seeds)
- 1 tbsp lemon juice
- 1 tbsp tomato paste
- Salt to taste
- Water as needed for blending
Instructions:
- Add all ingredients to a blender or food processor.
- Blend until smooth, adding a bit of the chili soaking water or plain water to reach your desired consistency.
- Taste and adjust salt, lemon or spice as needed.
- Store in a jar in the fridge for up to a week.
Ways to Use It:
- Stir into soups or stews for deep, spicy warmth
- Mix with tahini and lemon for a creamy drizzle
- Spread on sandwiches or wraps
- In a bowl with lentils, rice, fresh greens and veggies.
Bonus:
Harissa is full of antioxidants and spice-powered benefits like aiding digestion and boosting circulation—flavor with function!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
