Soulful Harvest Medley

This Semester, the OSP has sponsored two cooking demos. Earlier this semester Audrey taught us how to cut different vegetables using easy knife skills. Our October cooking demo was taught by Student Life Coordinator Brandon Harris, who made his Soulful Harvest Medley.

 

Soulful Harvest Medley

1 can of corn/frozen bag of corn
1 red bell pepper, chopped
1 yellow onion, chopped
1 sweet potato, diced
2 large carrots, diced
1 8oz container of sliced mushrooms
1 bunch of cilantro, diced
2 tbs of olive oil
2 cups of vegetable broth
1 cup of water
1/2 teaspoon of salt
1/2 teaspoon of red pepper
1/2 teaspoon of pepper
1 teaspoon of Indian mango powder (this can be found at a local farmers market or it can be left out of the dish)

1. Place your mushrooms in a bowl or container with one cup of vegetable broth and  let them marinate for an hour.
2. Heat your skillet over medium high heat with 2 tbs of olive oil. When the skillet is warm, add the mushrooms and sweet potato to the skillet. Sauté the mushrooms and sweet potato for five minutes until they begin to brown.
3. Add the onions, carrots, red bell pepper, and corn to the skillet along with 1 cup of water and 1 cup of vegetable broth. Add the seasonings into the skillet and stir until the spices are well mixed with the vegetables.
4. Turn on medium to low heat and cook for 20-30 minutes until the vegetables are done. Add 1/2 of the cilantro during the last minute. Taste the Medley and add additional seasoning to taste.

This dish can be served with chopped smoked almonds or crispy bacon as a garnish along with the remainder of the cilantro. This dish makes a hearty main dish or a delicious side.

serves 4-6