Note: This is a guest post written by Barbara Fernandez
Traditional Moroccan tagine pots look beautiful.
And cooking in a tagine pot – even if you’re not making tagine – is actually one of the healthiest ways to prepare food.
Tagine pots are perfect for cooking at low temperatures, which helps preserve nutrients that otherwise break down at high heat.
These Moroccan works of art are typically made of clay, and the colorful hand-painted tagine pots are usually only intended for serving up dishes.
Some of the more unadorned clay pots that are suitable for cooking typically require the use of a heat diffuser (a flat metal paddle) if you’re cooking on a stove.
The heat diffuser will prevent clay pots from cracking as they heat up.
This guide will show you how you can have the beauty of a vegan tagine with all the convenience, by using a tagine pot that is not only beautiful but made of cast iron.
Cast iron pots last a lifetime and are suitable for all kinds of cooking: raw and vegan included!
The secret to having your tagine pot last you for many years is to know how to season and care for it, and that’s what we’ll look at here.
We’ll also look at some suggestions for dishes that you can make in your tagine pot.
There are many other delicious options that you can create in addition to tagines.
How to season your tagine pot
It’s essential to season – or cure – your tagine pot, in order to strengthen the material. Here’s how to do it.
1. Let your tagine pot heat up slowly
First, you want to leave your tagine pot on the stove for about 5 minutes on a medium to low heat. Preheating your tagine pot will help ensure that the first foods you use don’t stick to the bottom.
2. Use a bit extra oil for the first few dishes you prepare
You’ll want to use a bit extra olive oil or coconut oil when first using your pot. The excess oil will soak gradually into the tagine pot and help to strengthen the seal.
3. Use dishes that cover the whole base of the pot
Finally, make sure that the first few dishes that you prepare will cover the whole surface of the pot.
Excellent dishes to start with are sautéed veggies. Be sure to stir your veggies from time to time, particularly if you are cooking them with the lid on.
Why tagine pots are also great for raw food dishes
Because tagine pots heat your food slowly and thoroughly, they are perfect for gently heating raw soups and stews.
These are great for colder climates or in the middle of winter when you’re looking for a dish to warm you from the inside.
Heating with the lid on ensures that the moisture of the food stays inside the dish, and the result is food with lots of flavor.
A word on heat diffusers
A heat diffuser is round and fits over the ring on your stove. It helps prevent pots and pans from overheating.
If you need a heat diffuser, you can find a review of various brands here. Some are best with gas stoves, others with electric.
Note: Heat diffusers generally cannot be used on ceramic or glass cooktops.
Tips for cooking raw vegan dishes in a Moroccan tagine
Tagine pots are very versatile. Any dish that cooks slowly over low heat is suitable to make in a tagine pot.
And if you are making raw vegan entrees, you don’t even have to cook them at all! You can just warm them gently.
Be sure to stir from time to time so that the food doesn’t stick to the bottom of the pot.
Raw vegan dishes that work well in a tagine pot
- Raw ‘rice’ dishes with cauliflower, broccoli, sprouted buckwheat, or sprouted quinoa
- Soups and stews
- Fruit crumbles
- Salads
- Pasta dishes with spiralized zucchini or other veggies
Suggested ingredients for a raw vegan tagine
If you want to make a raw vegan tagine, you can easily do so: choose one of the ‘rice’ options mentioned above (cauliflower, broccoli, or sprouted buckwheat or sprouted quinoa).
Then make your favorite tomato sauce recipe, and add any or all of these:
- Preserved lemons
- Raw olives
- Pomegranate seeds
- Chopped raw sweet peppers
- Fermented or raw cabbage
- Sprouted lentils
- Diced dried apricots or prunes
Enjoy experimenting with your tagine pot!
Note: This is a guest post written by
Barbara Fernandez is a freelance lifestyle writer and voiceover artist. A serious foodie, she has written everything from raw food recipes to parody song lyrics to stories about what it’s like to be a fruit. She now spends most of her time writing, recording, and making delicious food.
If you have any comments or feedback about this post, please let me know.
