Spicy Carrot Ginger Soup

SPICY CARROT GINGER SOUP

6-8 large carrots

1 Jalapeno, seeded and chopped

1 red bell pepper, seeded and chopped
1/2 cup cilantro, chopped
5 cloves of garlic, minced
3 tablespoons Ginger, peeled and minced
2 tablespoons olive oil
1 1/2 cups vegetable broth
1 1/2 cups soy milk
1 small onion, diced
2 green onions, chopped
1 tablespoons agave nectar
2 tablespoons lime juice

2 teaspoons Tony Cachere's Creole Seasoning, or to taste

In a dutch oven, heat oil over medium high heat. Saute onions, garlic, peppers and green onions for five minutes. Add remaining ingredients -- EXCEPT soy milk -- and bring to a boil, stirring often, cooking until carrots are very tender.

Using an immersion blender, blend until very smooth. Add soy milk, blending again until it is completely incorporated.

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Creole Okra Gumbo

CREOLE OKRA GUMBO

2 cups fresh or frozen okra, cut into bite-sized pieces

1 15oz can organic stewed tomatoes

2 cups whole kernel corn, fresh or frozen

1 medium yellow onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons soy flour

1 cup water

Cajun/Creole Seasoning to taste**

In a medium dutch oven, combine oil and soy flour over medium high heat, stirring constantly until mixture thickens and is a caramel color. Add onions and garlic, continuing to stir mixture, approximately 5 minutes. Add remaining ingredients, reduce heat and simmer for 10 minutes or until okra is tender, but not slimy.

Add a few dashes of Tabasco for extra heat. Serve over rice.

** I recommend Tony Cachere's or Slap Ya Mama.

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Jacqui's Creole Chick'n

JACQUI'S CREOLE CHICK'N:

• 2 strips Morningstar Farms Veggie Bacon
• 1 Spanish onion, chopped
• 1/2 green bell pepper, chopped
• 1 celery stalk, sliced
• 1 green onion, chopped
• 1 clove garlic, minced
• 1 can Rotele Tomatoes
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 package Gardein Chick'n, cubed
• 3 TBP Olive Oil

In a large skillet, brown onions, bacon, bell pepper, celery, garlic and bay leaf. Add chick'n, stirring and cooking until chick'n is heated thoroughly. Add Rotele, Worcestershire sauce, Tabasco, salt and pepper. Reduce heat and simmer for 20 minutes, stirring to prevent sticking. During the last 5 minutes of cooking, stir in green onions. Remove bay leaf. Serve over rice.

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