MOROCCAN VEGETABLES

When Joe and i lived in DC, one day we took a walk after a lunch out and found a clearance bookstore. We ended up buying ~15 books and one of the was entitled "HAPPY HERBIVORE ABROAD". This woman (Lindsay Nixon) traveled around the world on trips and brought back pictures, and stories, and recipes. All of them are fat-free (a couple include optional 1/2t oil...so essentially fat free), vegan (no animal product at all) and ethnic. I have made three recipes from this book (that i "refound" this week in my bookshelf). This was the one that i made on Saturday(today's will be posted with the longer note later this week).>>>>>>> MOROCCAN VEGETABLES........1C vegetable broth.......1T tomato paste (or ketchup).......1/4t cinnamon and ground ginger.......1/2t cumin.......1/2t paprika.......1/2 red/yellow onion, diced.......1 carrot, peeled and sliced.......1 zucchini, sliced.......1 yellow squash sliced (or use 2x zucchini).......1/4C raisins, chopped.......cayenne pepper to taste.......whisk broth with tomato paste/ketchup and spices......saute onion and carrot in pammed pan with water to moisten/keep from sticking untl softened, add squashes and fluid mixture, simmer to fork tender, about 5-7 minutes.......enough liquid should be left to coat veg but add more veg broth if needed....(i added extra fluid and made a sauce with a cornstarch/water slurry).....serve over rice or ramen or couscous........(add chickpeas or sauteed chicken, if desired, to add more protein..recipe has 5g protein per serving without them)......serves two (but it served three of us).......