NEW AGE SOUL FOOD
On the Menu
Savory Pot Roast Potatoes & Carrots *
Curried Cabbage and Potatoes *
Jicama Mango Salad with Cilantro Lime *
6 – 8 Servings
Ingredients
5 to 6-pound pot roast (rump)
salt to taste
Savory Spice Rub – Recipe to follow
1 to 2 tablespoons vegetable oil
2 cup vegetable stock
1 large onion, diced
1 tablespoon minced garlic
2 pounds of potatoes peeled and diced
1 pound carrots, sliced – about the same thickness as the potatoes
Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger powder
1 tablespoon brown sugar
Method
Season the roast with salt and set aside.
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, grind until seeds are cracked add the remaining spices and sugar and grind until they are well mixed.
Place the spices in a large dish or bowl and roll roast in spices until well coated. Wrap roast in plastic wrap or foil and let marinate overnight.
Heat a large pot on high, add the oil, once the oil is heated, add the roast and brown on all sides. Lower the heat and add the vegetable stock, onions, and garlic. Cover with a tightly fitting lid and let simmer.
After 1 hour of cooking, turn roast with tongs (do not pierce with a fork because you will release the juices), cook another 30 minutes and turn again. After 1½ hours of cooking, add the potatoes and carrots, season with salt and pepper and continue to cook until potatoes are fork-tender.
Plating: On a very large platter, place the roast and surround it with the vegetables.
6 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 medium pepper, sliced
3 – 6 garlic cloves, sliced
2 tomatoes, diced
1 medium cabbage, shredded
1 tablespoon curry powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground pepper to taste
2 tomatoes, diced
1 medium cabbage, shredded
1 tablespoon curry powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground pepper to taste
Method
In a large sauté pan, heat the olive oil, add the onions and peppers and sauté until onions are translucent. Add the sliced garlic and tomatoes and continue to sauté until tomatoes are wilted. Add the cabbage and seasoning mix thoroughly, reduce heat to low and cover. Cook for 15 – 20 minutes. remove from heat and remove the lid if the cabbage is cooked to your desired tenderness. If not keep the lid on so that it can continue to cook.
6 Servings
Ingredients
1 ½ pounds jicama, peeled, sliced lengthwise
1 granny smith apple, cored, sliced lengthwise
1 mango, seeded, sliced lengthwise
¼ cup fresh cilantro, chopped
1 lime, juiced
1 orange, juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
¼ teaspoon crushed red chili peppers
Method
Place jicama, granny smith apple, mango and cilantro in a large bowl.
Whisk together the juices, oil and seasonings until well combined.
Pour dressing over salad and mix thoroughly.
Refrigerate and let cool at least 1 hour before serving.
Mix thoroughly prior to plating.
