NEW AGE SOUL FOOD
Spinach, Veggies & Yellow Rice Saute *
6 Servings
Ingredients
3 chicken breast boneless & skinless
2 tablespoons grape seed oil – divided
1 teaspoon sea salt – divided
1 teaspoon black pepper – divided
2 teaspoons granulated garlic – divided
1 orange, juiced
1 lime, juiced
2 teaspoons ground cumin
1 large Red Bell Peppers, julienne
1 large green Bell Peppers, julienne
1 large yellow bell pepper, julienne
1 large red Onion, julienne
2 teaspoons granulated onion
2 teaspoon smoked paprika
1 teaspoon oregano
Method:
Cut breast into strips and season with salt, pepper and garlic and sit aside while prepping other ingredients.
In a large sauce pan, heat 1 tablespoon grape seed oil add the seasoned chicken and saute until strips are slightly brown.
Add the orange juice and lime juice, mix thoroughly reduce the hit to medium low, cover and simmer 15 minutes, stirring occasionally.
In a separate sauce pan, heat the other tablespoon of grape seed oil, add the ground cumin and saute until the aroma is released.
Add the peppers, onions ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon granulated garlic, the granulated onion, paprika and oregano mix thoroughly and saute until peppers are wilted.
Uncover the chicken and stir the fajita mix in with the chicken, saute another 6 minutes.
Serve hot.
Spinach, Veggies & Yellow Rice Saute
4 Servings
Ingredients
1 ½ cups water
1 cup long grain white rice
½ teaspoon sea salt
2 teaspoons Sazon – Salt Free
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoon olive oil
1 small onion, sliced
½ small red bell pepper, sliced
½ small green bell pepper, sliced
3 cloves garlic, sliced 4 ounces baby spinach
1 ½ cups water
1 cup long grain white rice
½ teaspoon sea salt
2 teaspoons Sazon – Salt Free
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoon olive oil
1 small onion, sliced
½ small red bell pepper, sliced
½ small green bell pepper, sliced
3 cloves garlic, sliced 4 ounces baby spinach
Method
In a medium pot, add the water and bring to a boil. Add the rice salt, sazon, granulated garlic, granulated onion and stir. Cover pot with a tight lid, reduce the heat to its lowest setting and let rice cook undisturbed for 15 minutes (or according to package instructions).While rice is cooking prepare the vegetables. Heat a large saute pan over medium high heat. Add the onions, bell peppers, garlic and spinach and saute with a pinch of sea salt until onions are translucent. Once rice is done, transfer rice to the vegetable saute and gently mix until all ingredients are thoroughly combined. Taste for flavor and adjust seasoning if needed. Remove from heat and serve immediately.
Sweet Potato Tortilla Soup
With an Avocado Cream Sauce
4 Servings
Ingredients
For the roasted sweet potatoes:
2 pounds sweet potatoes
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
For the preparation of ingredients:
2 limes
2 shallots1 poblano peppers
To start the soup:
1 tablespoon olive oil
2 tablespoons taco seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper
½ teaspoon sea salt
½ teaspoon celery seeds
½ teaspoon smoked paprika
10 ounces corn
4 cups of water
For the avocado cream:
½ cup guacamole
½ cup sour cream
Garnish:
2 ounces tortilla strips
Method
Preheat oven to 400 degrees F
To roast the sweet potatoes: Peel potatoes and cut into ½ inch dice. Place sweet potatoes in a bowl and toss in the olive oil, sea salt, black pepper, granulated garlic, and granulated onion, mix until potatoes are well coated with the oil and seasoning. Transfer potatoes to a baking sheet and spread out in a single layer. Bake in a hot oven until potatoes are done, approximately 15 minutes.
Prepare the ingredients: Cut the limes in half. Squeeze the juice from 1 of the halves and cut the remaining halves into wedges.
Peel and mince the shallots.
Remove the stem and seeds from the poblano peppers and cut into ½ inch dice. Note, poblano peppers vary in spice levels most are mild, but some can be hot.
Start the soup by placing a large pot over medium heat and add 2 teaspoons of olive oil. Add the shallot and poblano pepper to the pot and stir occasionally until softened. Add the dry seasonings and stir until aromatic then add the corn and water. Bring the pot to a boil then lower the heat to a simmer for 10 minutes. Stir in the sweet potatoes then remove from the heat.
To make the Avocado cream sauce: In a small bowl, mix together the sour cream, guacamole, and 2 teaspoons of fresh lime juice.
To serve, garnish the soup with the tortilla chips, a slice of lime, and top with the avocado cream sauce.
Broccoli Crunch
3 lbs broccoli florettes
1 medium red onion, diced
½ cup raisins or cranberries
Brittle
2 tablespoons brown sugar
2 tablespoons honey
¼ teaspoon cayenne pepper
1 cup cashews
Dressing
¾ cup soy milk, plain and unsweetened
1 cup olive oil
¼ teaspoon apple cider vinegar
¼ teaspoon agave
½ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard
1 small chipotle pepper in adobo sauce
Instructions
Cut broccoli into bite size pieces. Add onions and raisins, place in a mixing bowl refrigerate until ready to use.
For the brittle: Mix together brown sugar, honey and cayenne add the cashews and mix until cashews are covered. Spread mixture on a greased sheet pan and bake for 4 minutes in a 350 degree oven. Cool then break brittle into pieces.
For the dressing: Put dressing ingredients in the blender and process until it is thick. Refrigerate until ready to use.
Add cashew brittle and 1 cup dressing to broccoli & raisins and toss.
Broccoli crunch hold well in refrigerator up to 5 days, add more dressing prior to each serving.
Use the remaining dressing as a vegan chipotle mayonnaise.
