Curry Stuffed Mushrooms

 

Curry Stuffed Mushrooms
 
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This recipe uses Red Ape Cinnamon® Buddha Shake Curry Mix™
Author:
Recipe type: Appetiser
Ingredients
  • 2 cartons mushrooms (approx. 40)
  • - white cap or baby belle
  • 1 8 oz. package tempeh
  • 1 medium yellow onion
  • 2 garlic cloves
  • 2 Tbsp Buddha Shake Curry Mix™
  • 2 Tbsp olive oil
  • pinch of salt
Instructions
  1. Preheat oven to 400°F. Wash and de-stem the mushrooms. Finely chop the mushroom stems, onion, tempeh and garlic. In a saucepan, sauté the onions and garlic with 1 tablespoon of oil for 5 minutes on medium heat. Add the mushroom stems, curry mix and the tempeh and sauté for 2 more minutes. Transfer to a food processor or blender and puree for 20 seconds. Let the mixture cool for 10 minutes.
  2. Take the mushroom caps and place in a large bowl. Add a tablespoon of olive oil and a pinch of sea salt. Mix well so that all the shrooms have a coating of oil on them.
  3. Using a spoon (or your fingers), place a dollup of the mixture in the mushroom cap and place on a cooking sheet. Bake for approximately 30 minutes or until lightly browned.

Cajun Rice

 

Cajun Rice
 
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This recipe uses Red Ape Cinnamon® Mardi Gras Shake
Author:
Recipe type: sidr
Ingredients
  • 1 ½ cups long grain brown rice
  • 3 cups veggie broth
  • 1 15 oz. can diced tomatoes
  • – or 4 roma tomatoes
  • 1 medium yellow onion
  • 3 carrots
  • 6 mushrooms
  • 3 garlic cloves
  • 3 Tbsp olive oil
  • 2 Tbsp Mardi Gras Shake™
  • 2 Tbsp white wine (optional)
  • Salt to taste
Instructions
  1. Soak the rice in hot water for 10 minutes and drain. In a food processor or blender combine the tomatoes, garlic, ½ the onion, and the Cajun spices and blend well. Finely chop the remainder of the onion, and thinly slice the carrots and mushrooms. In a wok or large skillet, heat the oil on medium. Add the rice and cook for 6-8 minutes, constantly stirring. Add the tomato mixture and cook until the liquid is absorbed, stirring frequently (approximately 8 minutes). Add the carrots, onions, mushrooms and mix well. Add the veggie broth, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Add the wine, stir it up, turn off the heat and cover for 10 more minutes.
  2. This is one of those dishes that you have to keep an eye on. Make sure that your wine glass is full while cooking this one- if you turn your back to open up another bottle, you may have burnt the rice.

Spinach Tofu Curry Pie

Spinach Tofu Curry Pie
 
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This recipe uses Red Ape Cinnamon® Buddha Shake Curry Mix™
Author:
Recipe type: Main
Ingredients
  • 1 14 oz. package firm tofu
  • 1 9-inch pie crust
  • 1 cup chopped onion
  • 2 cups chopped spinach
  • 3 garlic cloves
  • 1 Tbsp tahini
  • 1 Tbsp olive oil
  • 2 Tbsp brown rice vinegar
  • 1 Tbsp dijon mustard
  • 1 Tbsp miso
  • - light or dark
  • 2 Tbsp Buddha Shake Curry Mix™
  • ¼ tsp salt
Instructions
  1. Preheat oven to 400°F. Finely chop the onions and spinach. In a wok or skillet, sauté the onions in oil for 3 minutes on medium heat. Add the spinach and curry mix and sauté for 2 more minutes. Transfer to a large mixing bowl. In a food processor, combine tofu, vinegar, miso, tahini, mustard and garlic and puree until creamy. Combine with spinach mixture and mix well. Pour mixture into the pie crust and bake for 30 minutes.

Chocolate Mousse Cous Cake

Chocolate Mousse Cous Cake
 
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This recipe uses Red Ape Cinnamon®
Author:
Recipe type: Dessert
Cuisine: Decadent Dessert
Ingredients
  • 1 cup couscous
  • 2 ½ cups water
  • 1 ½ cups sucanat or unrefined sugar
  • 1 tsp vanilla
  • 1 Tbsp Red Ape Cinnamon®
  • ¼ cup cocoa
  • 1 10 oz. package chocolate chips
  • 10 oz. firm tofu
  • 3 Tbsp maple syrup
Instructions
  1. In a saucepan, combine water, couscous, sucanat, cinnamon, and cocoa. Bring to a simmer, stirring occasionally and cook until liquid is absorbed and mixture is thickened (15 to 20 minutes). Add vanilla and stir. Spread mixture into a 9-inch spring form pan.
  2. In a separate saucepan, melt chocolate chips slowly over low heat, stirring constantly. Transfer to a blender, add tofu and maple syrup and blend until smooth. Pour mixture over the couscous mixture and chill for at least an hour.
  3. For a variation, you can spread toasted pecans on top of the couscous mixture before pouring the chocolate layer. You can also top the dessert with chocolate chips, strawberries, raspberries, or dried coconut.
  4. This is crazy delicious

 

Creamy Curry Tahini Dressing

Creamy Curry Tahini Dressing
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Salad Dressing
Ingredients
  • 4 Tbsp tahini
  • ½ clove garlic
  • 2 tsp apple cider vinegar
  • 1-2 Tbsp Bragg™
  • 1 tsp Buddha Shake Curry Mix™
  • ½ lemon, juiced
  • water
Instructions
  1. Place in blender and blend for 60 seconds. Add water to achieve your desired consistency. Pour in bottle and refrigerate.

 

Rasta Vinegarette Salad Dressing

Rasta Vinegarette Salad Dressing
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Recipe type: Salad Dressing
Ingredients
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp honey or sugar (optional)
  • 1-2 tsp Rasta Shake™
  • water
  • Salt and pepper to taste
Instructions
  1. Place in blender and blend for 30-60 seconds. Add water to achieve your desired consistency. Pour in bottle and refrigerate.

 

Rasta Tomato Bread

Rasta Tomato Bread
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Ingredients
  • 1 loaf of French bread or baguette
  • Fresh tomatoes
  • - roma preferred
  • Olive oil or margarine
  • Rasta Shake™
  • Nutritional yeast
  • Salt
Instructions
  1. This is a total wing it recipe, which is why there are no measurements for the ingredients- put on as much as you want. First preheat oven to 350°F. Slice the bread in half (as if you are making a sandwich). Chop or slice the tomatoes, removing excess water and seeds. Either brush the oil or spread the margarine on the bread. Sprinkle the Rasta Shake™ on top. Place the tomatoes on the bread and sprinkle nutritional yeast on top. Place on a baking sheet in the oven for 3 minutes. Turn the oven to broil and broil for 1-2 minutes, keeping an eye on it so that the bread doesn’t burn.

 

Rasta Roast Potatoes

Rasta Roast Potatoes
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Cuisine: Jamaican
Ingredients
  • 3 russet potatoes
  • ¼ cup olive oil
  • 2 lemons, juiced
  • ½ cup water
  • 2 Tbsp Rasta Shake™
  • Salt to taste
Instructions
  1. Preheat oven to 375°F. If you like your potatoes peeled- peel away. Cut potatoes lengthwise into quarters and then eighths. Combine remaining ingredients in a shallow baking dish. Add potatoes and mix well. Cover and bake for 30 minutes, flip and bake for another 30 minutes or until all the water is absorbed and potatoes are browned.

 

Rasta Guacamole

Rasta Guacamole
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Recipe type: Appetiser
Ingredients
  • 2 ripe avocados
  • 1 ripe tomato
  • ¼ cup diced onions
  • ½ bunch of cilantro
  • ½ of a lemon, juiced
  • 1-2 tsp Rasta Shake™
  • Hot pepper (optional)
Instructions
  1. Mash avocado in a bowl. Dice the tomato and chop the cilantro.
  2. Combine all ingredients and mix well.
  3. Did You Know? Guacamole was served in 7,500 B.C., tortilla chips 2,000 years ago, and Corona® beer in 1925.

 

Cajun Collard Green Spread

Cajun Collard Green Spread
 
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This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Author:
Recipe type: Appetizer
Cuisine: Cajun
Ingredients
  • ½ medium yellow onion
  • 3 garlic cloves
  • 4-5 collard greens
  • 7 oz. soft tofu
  • 1 Tbsp olive oil
  • 2 Tbsp Mardi Gras Shake™
  • 2 Tbsp water
  • ¼ lemon, juiced
  • Dash of Bragg™
  • Salt to taste
Instructions
  1. Finely chop the onion and garlic. Roughly chop the collard greens. In a skillet, sauté the onions and garlic in oil for 5 minutes on medium heat. Add the collard greens and the water and sauté for 5 minutes or until the water is absorbed, stirring frequently. When the collard greens are soft, transfer to a food processor or blender. Add the remaining ingredients and blend well. Serve with crackers, rice cakes, or potato chips.