NEW AGE SOUL FOOD
On the Menu
- Salmon Burgers 🥗
- Chipotle Black Bean Burger 🥗
- Caesar Salad Turkey Burger 🥗
- Simply Grilled Chicken 🥗
- Chipotle Slaw 🥗
- Mediterranean Salad 🥗
- Cilantro Citrus Sweet Potato Wedges🥗
- Bleu Ribbon Potato Salad 🥗
- Baked Beans – New Age Style 🥗
- Hibiscus Punch 🥗
Salmon Burgers
4 Servings
Ingredients
1 pound salmon fillet, skinless, chopped
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
½ teaspoon black pepper
1 large egg, whisked
1 small red onions, chopped fine
½ small bell pepper, chopped fine
¼ cup parsley, chopped
2 – 3 tablespoons grapeseed oil
Method
In a large bowl, mix together the chopped salmon and all of the dry seasonings . At this point you can mix by hand and further mash the salmon or you can leave it chunky. Refrigerate and let mixture marinate 2 hours or overnight.
Remove from refrigerator and mix in the whisked egg, thoroughly then add all remaining ingredients.
Divide the mixture into 4 equal portions, shaping each into a ½ inch thick patty.
Heat a large nonstick skillet over medium high heat and lightly coat with oil.
Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness is obtained.
Chipotle Black Bean Burger
6 Servings
Ingredients
3 garlic cloves, smashed
1 chipotle pepper in adobo sauce
1 – 2 tablespoons adobo sauce
½ small red bell pepper, roughly chopped
1 small red onion, roughly chopped
3 cups cooked black beans
½ teaspoon crushed red chili peppers
1 teaspoon dried oregano
¼ cup fresh cilantro roughly cut
2 tablespoons vegan mayo
½ cup panko bread crumbs
3 tablespoons vegetable oil – for frying
Method
Place garlic, chipotle pepper,adobo sauce, bell pepper and onion in a food processor and pulse for 3 pulses, scrape down the sides of the bowl then pulse another 3 times.
Carefully drain off the juice that has accumulated (the excess juice will make patties too moist).
Re-position bowl back on the food processor then add half the black beans, all the dry seasonings, cilantro, vegan mayo and bread crumbs.
Pulse in food processor until mixture takes on the consistency of a thick coarse puree.
Transfer mixture to a bowl, stir in the remaining beans and mix thoroughly.
Transfer mixture to a bowl, stir in the remaining beans and mix thoroughly.
Separate mixture into 6 equal parts. Roll each part into balls then form them into patties.
Place patties on a sheet pan and refrigerate at least 1 hour to let patties set before cooking.
Heat a skillet and oil over medium high heat until it shimmers. Add patties and cook until browned, approximately 3 minutes.
Turn patties and cook on the other side another 3 minutes.
Remove patties from pan and serve with all the fixings just as you would a hamburger or any other patty.
Caesar Salad Turkey Burger
4 Servings
Ingredients
For the burger:
1 ½ pounds ground turkey
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sea salt
1 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
½ small red onion, diced
½ small bell pepper, diced
1 teaspoon lemon zest
For the Caesar Salad Dressing:
2 teaspoons lemon juice
2 medium garlic cloves, finely minced
1/3 cup mayonnaise
2 medium garlic cloves, finely minced
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon mustard
¼ cup grated parmesan cheese
¼ teaspoon granulated garlic – optional
¼ teaspoon ground black pepper
4 sesame hamburger buns
For the salad:
1 small head of romaine lettuce heart, sliced
¼ cup shaved parmesan cheese
1 teaspoon mustard
¼ cup grated parmesan cheese
¼ teaspoon granulated garlic – optional
¼ teaspoon ground black pepper
4 sesame hamburger buns
For the salad:
1 small head of romaine lettuce heart, sliced
¼ cup shaved parmesan cheese
Method:
In a large bowl mix the turkey, granulated garlic, granulated onion, sea salt, pepper, Worcestershire sauce, onion, bell pepper, and lemon zest. (For ultimate flavor, cover, and refrigerate overnight).
Form into four ½ inch thick patties and place on a plate and place in the freezer for 15 minutes.
Meanwhile, combine the lemon juice and grated garlic in a small bowl, let it sit for 5 minutes. Whisk in the mayonnaise, Worcestershire sauce, mustard, grated parmesan cheese, granulated garlic (optional), and black pepper. For ultimate flavor make 1 day prior to using.
Lightly oil the grill grates. Grill the turkey patties approximately 4 minutes on each side. Do not place them over direct heat or blazing ambers. Toast the buns on the grill.
Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with granulated garlic, sea salt, and freshly ground pepper. Serve the burgers on the buns and top with the salad and remaining dressing.
Simply Grilled Chicken
4 – 8 Servings
Ingredients
½ cup orange juice
1 lemon, juiced
¼ cup grapeseed oil
½ teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon black pepper
3 – 5 pounds chicken parts
Method
In a large bowl, whisk together the juices oil and seasonings.
Using a large zip lock bag, add the chicken and marinade, manipulate the chicken and marinade in the bag until all pieces are coated.
Refrigerate for 2 hours or overnight, manipulating the bag occasionally to redistribute the marinade.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and place the chicken pieces on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes.
Move chicken pieces to the sides of the grate, away from direct heat. Brush with Blueberry Barbecue Sauce if desired.
Cook to an internal temperature of 165 degrees and remove from the grill.
Chipotle Slaw
4 – 6 Servings
Ingredients
4 cups shredded green cabbage
2 cup shredded red cabbage
2 large carrot, shredded
6 green onions sliced
2 cups chopped cilantro
½ cup mayonnaise
⅛ cup olive oil
1 – 2 Chipotle peppers in adobo sauce diced
juice of 1 lime
½ – 1 teaspoon sea salt
½ teaspoon pepper
Method
In a large bowl add the shredded cabbage, carrots, green onions, and cilantro
In a separate bowl whisk the mayo, olive oil, chipotle peppers, lime juice, salt and pepper. Pour over the cabbage and mix to combine. Let slaw marinate in the refrigerator at least 1 hour before serving.
Mediterranean Salad
4 Servings
Ingredients
For the Dressing
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon crushed red chili peppers
For the Salad
1 cucumber, seeded, sliced
4 roma tomatoes, quartered
1 medium red onion, sliced
¼ cup kalamata olives, sliced
8 – 10 basil leaves, roughly chopped
½ pound feta cheese, diced
1 pound of baby spinach
Method
Whisk together all of the ingredients for the dressing and refrigerate until ready to use.
In a medium bowl, mix together cucumbers, tomatoes, onions and olives with 3 tablespoons of the dressing and refrigerate until ready to serve.
Just before serving, mix in the basil and feta cheese.
To plate, place a bed of spinach in each plate/bowl and top with the vegetable mixture. Use the remaining salad dressing in case additional dressing is needed
Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream
Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil. Boil until potatoes are just fork tender about 13 minutes.
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl.
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in the refrigerator uncovered for 30 minutes.
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo, and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.
Cilantro Citrus Sweet Potato Wedges
4 Servings
Ingredients
4 medium sweet potatoes
1 lemon, juiced
1 orange, juiced
¼ cup olive oil
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon sea salt
¼ teaspoon cayenne pepper
¼ teaspoon ginger, ground
Method
To peel or not to peel your potatoes is your option, but do scrub them thoroughly. Cut the potatoes in ½ then again in ¼ from here, you decide if you want to give your potatoes another cut.
In a large bowl, whisk together all the remaining ingredients and pour it over the potatoes. Make sure all the potatoes are coated with the dressing.
At this point, I like to use a well oiled hot grill pan and make gill marks on my potatoes then finish cooking them in a preheated 400 degree F oven for 40 minutes.
Or you can simply cook them on a hot, oiled grill for 3 – 4 minutes on each side or until potatoes are tender.
Baked Beans – New Age Style
12 Servings
12 Servings
Ingredients
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ – 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Vegetarian Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ – 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Vegetarian Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves
Method
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water, and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven. Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir. Taste for seasoning and adjust accordingly.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water, and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven. Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir. Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.
Hibiscus Punch
1½ gallons
Ingredients
1½ gallons water
2 cups hibiscus flowers
3 or 4 star anise
1 tablespoon allspice berries
½ teaspoon whole cloves
3 – 4 (4″) cinnamon sticks
¼ cup ginger pieces, dried or ½ cup freshly grated ginger root
1 large orange, zest and juice
2 – 2 ½ cups sugar
Method
With the exception of the sugar, place all ingredients in a large pot and bring it to a boil. Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.
Remove pot from the heat cover completely and let tea steep for 1 hour.
Strain punch into another pot and discard the ingredients. Strain punch again and add 2 cups of sugar. Taste for sweetness add the additional ½ cup if needed.
Let punch cool then transfer to a punch bowl and refrigerate until cold.
