African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.

Tequila Chicken

2 cups chicken broth
4 boneless chicken breasts, cubed
1 medium onion
6 garlic cloves, crushed
2 cups diced tomatoes, juice reserved
1 cup Tequila or Vodka
1 Tbsp VE CHILI SEASONING
1Tbsp ground VE CUMIN
1 tsp ground VE CORIANDER
Crushed VE CHILI FLAKES, to taste
¼ cup fresh lime juice
1 cup Feta cheese, crumbled
¼ cup chopped fresh cilantro
6 cups bow tie pasta, cooked

1. Over medium heat bring chicken stock to a boil. Reduce heat and add chicken cubes. Let simmer 5 minutes until chicken is no longer pink and cooked through. Remove chicken and set aside. Reserve chicken stock.
2. Heat oil in a large frying pan. Add onions, garlic and VE seasonings. Sauté until onions have softened. Add reserved chicken stock, tomatoes and tequila and let simmer for 10 minutes. 3. 3. Add chicken cooked pieces and lime juice.
4. Place hot pasta in large bowl. Add tequila chicken, crumbled Feta and chopped cilantro. Toss to mix and serve.

Smokey Black Bean Dip

by Sharon Statham
4 bacon slices
1 medium onion, chopped
1 red pepper, seeded and chopped
1/2 tsp ground VE Cumin
1/2 tsp VE Cuban Seasoning
2 - 15oz cans black beans, undrained
1 tsp chopped, seeded canned chipotle chilies
VE Salt and VE Pepper
1/2 cup sour cream
2 Tbsp chopped fresh cilantro

1. Cook bacon until crisp. Drain well on paper towel then coarsely chop and set aside.
2. Use 1 tbsp bacon drippings to fry onion and bell pepper; sauté until onion is soft.
3. Add VE Cumin and VE Cuban. Sauté for 1 minute.
4. Add beans, with liquid, and chipotles. Simmer for about 5 minutes over medium-low heat until slightly thickened. Stir occasionally.
5. In food processor blend 1 cup bean mixture until smooth. Stir blended mixture into remaining bean mixture. Add VE Sea Salt and VE Pepper to taste. Cover and refrigerate 2 hours.
6. Stir half of chopped bacon into dip. Top with sour cream, cilantro and remaining bacon. Serve dip chilled or at room temp.

Cuban Spiced Burritos

Makes 8 to 10 Burritos
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
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Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix

1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.

Light Guacamole

by Sharon Statham
Makes: 2 Cups

1 2/3 cups Frozen peas (thawed)
2 Tbsp Fresh Lemon juice
1 Avocado, peeled
1 tsp VE Chili Powder
2 large Tomatoes, peeled, seeded and chopped
1/2 tsp VE Sea Salt
2 small Garlic Cloves, crushed
1/2 tsp VE Whole Cumin (ground well)
1/4 cup Minced Red Onion
Pinch VE Cajun Season
Prepared Salsa Mix (optional)

1. Puree peas food processor until smooth.
2. Mash avocado in a bowl with a fork. Add peas.
3. Add remaining ingredients. Mix well.

Option: You could also try this recipe with any of our VE Salsa blends (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix) .