NEW AGE SOUL FOOD
On the Menu
Chipotle Burger with Tomato Salsa
Curried Quinoa Salad with Black Beans and Mango
Chipotle Burger with Tomato Salsa
12 Servings
Ingredients
3 lbs ground beef or turkey1
1 – 3 Chipotle chilies in adobo sauce, chopped fine
1 tablespoon adobo sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin
Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a ½ inch-thick burger.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.
1 Add seasoning to ground turkey 24 hours prior to cooking
Kale Slaw
4 Servings
Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon vegan mayonnaise or 1 oz. silken tofu, mashed
juice of ½ lemon
juice of ½ orange
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly cracked black pepper
3 cups shredded kale
1 cup shredded red cabbage
1 cup shredded green cabbage
½ cup shredded carrots
juice of ½ lemon
juice of ½ orange
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly cracked black pepper
3 cups shredded kale
1 cup shredded red cabbage
1 cup shredded green cabbage
½ cup shredded carrots
Method
In a small bowl, whisk together the olive oil, mayo or tofu, the juices, salt, granulated garlic, and granulated onion until It’s an emulsion. In a larger bowl, add all the vegetables. Pour the dressing over the vegetables and toss until well combined. Let the slaw set in the refrigerator at least 3 hours prior to serving. Mix thoroughly before serving. Slaw will last up to 6 days in the refrigerator if stored in an airtight container.
Tomato Relish
Ingredients
3 Roma tomatoes, diced or cherry tomatoes, halved
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste
Method
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Chili Lime Avocados
6 Servings
Ingredients
¼ cup extra virgin olive oil
Juice of 1 lime
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground cayenne/chili pepper
3 avocados
Method
In a small bowl whisk together the olive oil, lime juice and seasonings.
Cut the avocados in half, remove the pits and skin. Brush the avocado halves with the oil and lime mixture making sure all areas are thoroughly covered. Grill all sides over medium high heat until grill marks appear, about 3 minutes.
Curried Quinoa Salad with Black Beans and Mango
Serves 4 – 6
Ingredients
1 cup quinoa
1- 2 ripe mangoes, peeled and chopped
½ red pepper, chopped
¼ English cucumber, chopped
2 cups (packed) baby spinach, torn or sliced
8 ounces black beans, drained
handful of chopped cilantro (optional)
1- 2 ripe mangoes, peeled and chopped
½ red pepper, chopped
¼ English cucumber, chopped
2 cups (packed) baby spinach, torn or sliced
8 ounces black beans, drained
handful of chopped cilantro (optional)
For the Dressing:
¼ cup extra virgin olive oil
3 tablespoons white wine or white balsamic vinegar
2 tablespoons mango chutney, chopped if chunky (optional)
1 teaspoon curry powder
¼ teaspoon cumin
¼ cup extra virgin olive oil
3 tablespoons white wine or white balsamic vinegar
2 tablespoons mango chutney, chopped if chunky (optional)
1 teaspoon curry powder
¼ teaspoon cumin
Method
Rinse quinoa well under cool water in a fine strainer.
Cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you’d cook pasta.)
Drain well, return to the pot, put the lid back on and let it sit until cooled – this will produce fluffy quinoa.
Combine the oil, vinegar, chutney, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.
Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated
