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.

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.

 

Spicy Curry Lentil Spread

Spicy Curry Lentil Spread
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Appetiser
Ingredients
  • 2 cups lentils, cooked
  • 1 medium yellow onion
  • 3 garlic cloves
  • 2 Tbsp fresh ginger
  • 2 Tbsp tahini
  • 2 Tbsp canola oil
  • 2 lemons, juiced
  • 2-3 tsp Buddha Shake Curry Mix™
  • ¼ tsp cayenne
  • - or ½ habañero
  • Salt to taste
Instructions
  1. Finely chop the onions, garlic, pepper and ginger. In a skillet, sauté the onions and garlic in oil for 5 minutes on medium heat. Take ¼ of the raw garlic and set aside. In a skillet, sauté the onions and garlic in oil for 5 minutes on medium heat. Add the spices and simmer for 1 more minute. Add the cooked lentils, mix well and simmer for 2 more minutes. Transfer to a food processor or blender. Add the remaining ingredients and blend for 15 seconds- you want to make sure there are still some whole lentils in the dip. Add water to reach your desired consistency. Add salt to taste.

 

Rasta Shake™ Popcorn

Rasta Shake™ Popcorn
 
Outrageous & Decadent- what more can we say?
Author:
Recipe type: Appetiser
Ingredients
  • Popcorn
  • Coconut Oil Spray (or olive oil)
  • Red Ape Cinnamon Rasta Shake™
Instructions
  1. We like simple:
  2. Pop the corn
  3. Spray the popped corn
  4. Sprinkle on Rasta Shake™
  5. here comes the tag line "Shake. Sprinkle. Smile®"

 

Cinnamon Apple Chips

Cinnamon Apple Chips
 
Author:
Ingredients
  • 2 apples (Braeburn, Granny Smith, Pink Lady, Jazz, Honeycrisp, ect.)
  • 1 tsp ground cinnamon
  • 2 tsp sweetner
Instructions
  1. Mandolin Instructions:
  2. Set it to the second thinnest slice.
  3. Make sure you USE THE GUARD.
  4. If you don't have a mandolin, just use a knife and try to slice them as thinly as possible.
  5. Preheat your oven to 200°
  6. Line two cookie sheets and lay out the apples. Make sure none are overlapping, or they could cook unevenly.
  7. Mix together the cinnamon and sweetener and sprinkle evenly on the apple slices. Turn them over to get the back too.
  8. Bake for 1 hour flip the apple and bake for another 1 and 30 minutes.
  9. Turn off the oven and let the chips cool inside the oven for 45 minutes. The extra cool-off time will help the apple crisp up.
Notes

 

Vegan Carrot Curry Soup

Vegan Carrot Curry Soup
 
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Author:
Serves: 8
Ingredients
  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 pounds carrots, peeled and chopped
  • 1 (14 ounce) can coconut milk
  • 14 ounces water
  • 1 teaspoon chopped fresh cilantro (optional)
Instructions
  1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about ¼ cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
  3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.
  4. Recipe Submitted By: monsterclowngirl
  5. Recipe provided by www.Allrecipes.com

 

Moroccan Quinoa Salad

Moroccan Quinoa Salad
 
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Author:
Serves: 6
Ingredients
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 3 shallots, diced
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 4 cups chicken broth
  • 2 cups red quinoa
  • 1¼ cups raisins
  • 2 cups hot water lemon, juiced
  • 1 (29 ounce) can garbanzo beans,drained
  • 2 carrots, shredded
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh basil
  • ⅓ cup chopped fresh mint
Instructions
  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
  2. Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
  3. Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.
  4. Recipe Submitted By: Sarah Agrella
  5. Recipe provided by www.Allrecipes.com