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.

 

Cajun Corn Chowder

Cajun Corn Chowder
 
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This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Author:
Recipe type: Main
Cuisine: Soup
Ingredients
  • 2 16 oz. bags of frozen corn
  • 6 garlic cloves, roasted
  • 1 medium yellow onion
  • 1 yukon gold potato
  • 2-3 tsp Mardi Gras Shake™
  • 2 16 oz. bags of frozen corn
  • 6 garlic cloves, roasted
  • 1 medium yellow onion
  • 1 yukon gold potato
  • 2-3 tsp Mardi Gras Shake™ 2 Tbsp oil
  • 2 serrano peppers (optional)
  • 1 Tbsp miso
  • 3 cups water
  • Salt and pepper to taste
Instructions
  1. Wrap the garlic in tinfoil and bake in oven at 375°F for 45 minutes or until soft. Finely chop the serranos and dice the onion and potato into ¼-inch cubes. In a saucepan, sauté the onions and serranos in oil for 5 minutes on medium heat. Add the spices and the potatoes and sauté for 5 more minutes. Add 1 cup of water and simmer for 10 minutes. Add the rest of the water, corn and miso. Cover and simmer on low for 10 minutes. Transfer ¾ of the mixture to a food processor or blender, add the garlic and blend until creamy. Transfer back to the soup pot and mix well. Add salt and pepper to taste, a shot of Bragg™, or a splash of red wine. Cover and let sit for a few minutes. If you want the chowder creamier, substitute 2 cups of soy milk for 2 cups of water.

 

Creamy Broccoli Curry Soup

Creamy Broccoli Curry Soup
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Mama Nature’s Bar & Grill Recipe Book
Cuisine: Curry
Ingredients
  • 6 yukon gold potatoes
  • 1 medium yellow onion
  • 4 heads of broccoli
  • 2 carrots
  • 2 garlic cloves
  • 3 Tbsp oil
  • 8 cups water
  • 2 Tbsp veggie broth powder
  • 4 Tbsp nutritional yeast
  • 2-3 tsp Buddha Shake Curry Mix™
  • 3 Tbsp flour (optional)
  • Salt to taste
Instructions
  1. Finely chop the garlic and onion. Thinly slice the carrots and cut the broccoli and potatoes into ¼-inch pieces. Peeling the potatoes is optional. In a soup pot, sauté the onions and garlic in the oil for 5 minutes on medium heat. Add the water, potatoes, carrots, broccoli and all the spices and bring to a boil. Reduce heat to low and simmer for 35 minutes or until the potatoes are soft. Take ¾ of the soup and blend in a food processor or blender. Return to the soup pot and mix well. Add more water if it’s too thick for your liking, or add flour if you want it thicker.

 

Coconut Curry Soup

Coconut Curry Soup
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Soup
Cuisine: Thai
Ingredients
  • 1 15 oz. can coconut milk
  • 1 cup brown rice, cooked
  • - or bean thread noodles
  • 3 garlic cloves
  • 1 medium yellow onion
  • 4 green onions
  • 4 carrots
  • 8-10 mushrooms
  • 1 stalk broccoli
  • 2 Tbsp oil
  • 3 Tbsp fresh ginger
  • 2 Tbsp Miso
  • 1 habañero (optional)
  • 2-3 tsp Buddha Shake Curry Mix™
  • Bragg™ to taste
  • 6-8 cups water
Instructions
  1. Finely chop the onion, garlic, ginger and hot pepper. Slice the green onions, carrots, mushrooms, and broccoli. In a soup pot, sauté the onions and garlic in oil for 5 minutes on medium heat. Add the ginger and habañero and sauté for 3 more minutes. Add the carrots and 1 cup of water and simmer for 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
  2. For some added flavor, add a shot or two of red wine, or 2 tablespoons of chopped lemon grass or lemon juice.
  3. Did You Know? The coconut is a fruit not a nut.

 

Curry Quinoa Casserole

Curry Quinoa Casserole
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Main
Cuisine: Curry
Ingredients
  • 2 cups quinoa
  • 4 cups water
  • 1 sweet potato
  • 1 medium yellow onion
  • 1 bell pepper
  • 4 garlic cloves
  • 2 cups fresh spinach
  • - or collard greens
  • 1 hot pepper (optional)
  • 2 Tbsp oil
  • 2-3 tsp Buddha Shake Curry Mix™
  • Salt to taste
Instructions
  1. Preheat oven to 375°F. Finely chop the onions, garlic and hot pepper. Dice the sweet potato and pepper into ¼-inch pieces. Chop the spinach or collards any old way. In a wok or skillet, sauté the onions and garlic in oil for 3 minutes on medium heat. Add the hot pepper and cook for 2 minutes. Add the sweet potato, bell pepper and curry mix and cook for 3 minutes, mixing well. Add water if it starts to stick to the bottom. Add the spinach and cook for 2 minutes, stirring frequently. Add the quinoa and mix well. Transfer to a casserole dish and add the water. Cover and bake in oven for 30-35 minutes or until the quinoa has expanded and all the liquid is absorbed.
  2. Did You Know? Quinoa is an excellent source of protein.

 

Spicy potatoes, peas & greens curry

Spicy potatoes, peas & greens curry
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Main
Cuisine: Curry
Serves: 3-4
Ingredients
  • 1 15 oz. can coconut milk
  • ½ bunch collard greens
  • - or spinach
  • 1 medium yellow onion
  • 1-2 russet potatoes
  • 1 cup frozen peas
  • 3 garlic cloves
  • 2 Tbsp fresh ginger
  • 1 hot pepper
  • - scotch bonnet or habañero
  • 2 Tbsp sesame oil
  • 1 Tbsp tamari or shoyu
  • ½ cup water
  • 2-3 tsp Buddha Shake Curry Mix™
  • Salt to taste
Instructions
  1. Finely chop the garlic, ginger and hot pepper. Chop the onion and potatoes into ¼-inch pieces and chop up the collard greens any old way. In a wok or large skillet, sauté the garlic, ginger and ½ the onions in oil for 5 minutes on medium heat. Add the hot pepper and curry mix and simmer for 2 more minutes. Add the water, coconut milk, peas, potatoes, collard greens, tamari and the remainder of the onions. Simmer on low for 20 minutes or until potatoes are tender, stirring occasionally. Serve over brown rice.

 

STUFFED CURRY BELL PEPPERS

STUFFED CURRY BELL PEPPERS
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Main
Ingredients
  • 1 cup brown rice, cooked
  • 4-6 large bell peppers
  • 1 15 oz. can tomato sauce
  • 1 medium yellow onion
  • ½ lb. of mushrooms
  • - any variety, 8-10 shrooms
  • 1 bunch spinach
  • 3 garlic cloves
  • 2 Tbsp Buddha Shake Curry Mix™
  • 2 Tbsp oil
  • 1 hot pepper (optional)
  • ½ cup tempeh or sausage (optional)
  • 2 Tbsp Bragg™ or shoyu
Instructions
  1. Preheat oven to 350°F. Finely chop the onion, garlic, mushrooms, basil, hot pepper, spinach, and tempeh (or sausage). In a skillet, sauté the garlic and onions in oil for 3 minutes on medium heat. Add the mushrooms, hot pepper, curry mix and tempeh and cook for 5 minutes, stirring frequently. You may need to add some water to keep the mixture from sticking. Add the spinach and rice, mix well, cover, and turn off heat.
  2. Carefully cut the tops off the peppers, and place to the side. With a spoon, or your fingers, carefully scoop out the seeds from the inside of the peppers. Fill the peppers with the sauté mixture and place the tops back on. Place peppers in a lightly oiled casserole dish and cover. Bake until peppers are soft, around 15 minutes.

 

Thai Peanut Curry Linguini

Thai Peanut Curry Linguini
 
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This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author:
Recipe type: Main
Cuisine: Thai Curry
Serves: 3-4
Ingredients
  • 1 package pasta
  • - linguini or angel hair
  • ½ 15 oz. can coconut milk
  • 1 bunch scallions
  • 2 carrots
  • 1 cup frozen peas
  • 4 Tbsp smooth peanut butter
  • 6 mushrooms
  • 3 garlic cloves
  • 1 Tbsp fresh ginger
  • 1 hot pepper (optional)
  • 2 Tbsp sesame oil
  • 1 tsp tamari or shoyu
  • ½ cup water
  • 1-3 tsp Buddha Shake Curry Mix™
  • Salt to taste
Instructions
  1. Finely chop the garlic, ginger, scallions and hot pepper. Thinly slice the carrots and shrooms. In a saucepan, steam the carrots, shrooms and peas in ¼ cup of water and a shot of Bragg™, for 10 minutes. In a separate saucepan, sauté the scallions, garlic and ginger in the sesame oil for 5 minutes on medium heat. Add the coconut milk, tamari, ¼ cup of water, curry powder and hot pepper. Simmer on low for 10 minutes. Meanwhile, start to cook the pasta. Add the peanut butter to the coconut milk sauce and mix well. Cover and lower heat to low. A splash of red wine in the sauce wouldn’t hurt things. When pasta is ready, strain and add the sauce and veggies.
  2. When is pasta ready?
  3. Option 1: Throw pasta against the wall- if it sticks, it’s al dente.
  4. Option 2: If your child is acting up, take a noodle and wack him upside the head with it- if it sticks, it’s dinnertime. (feel free to substitute husband, wife, boyfriend, girlfriend, & mother-in-law for “child”).

 

THREE BEAN CAJUN (or curry) CHILI

THREE BEAN CAJUN (or curry) CHILI
 
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This recipe uses either Red Ape Cinnamon Mardi Gras Shake™ or Buddha Shake Curry Mix™
Author:
Recipe type: Main
Cuisine: Cajun or Curry
Serves: 5-6
Ingredients
  • 2 15 oz. cans kidney beans
  • 2 15 oz. cans black beans
  • 1 15 oz. can navy beans
  • 2 15 oz. cans diced tomatoes
  • 1 8 oz. package of tempeh or meat
  • 3 Tbsp tomato paste
  • 4 garlic cloves
  • 3 bell peppers
  • 2 medium yellow onions
  • 1-2 Tbsp vegetable or olive oil
  • 2-3 TBSP Mardi Gras Shake™
  • Or Buddha Shake Curry Mix™
  • 2 Tbsp Bragg™
  • 3 Tbsp apple cider vinegar
  • Cheese (optional- soy or dairy)
Instructions
  1. Finely chop the garlic, and 1 onion. Dice the remaining onion, tempeh and bell peppers into ¼-inch pieces. In a soup pot, sauté the finely chopped onion and garlic in oil for 5 minutes on medium heat. Add the tempeh (or meat), bell peppers, spices and the remaining onion and sauté for 5 more minutes. Add the remaining ingredients to the pot and add water to achieve desired consistency (I usually start with 2 cups of water). Bring to a near boil, turn down heat and simmer on low for 30 minutes. Turn off heat, cover and let sit for 10 minutes or longer. The longer that you let it simmer, the more the chili will absorb all the awesome flavors. Top with shredded cheese and/or green onions. Serve with fresh bread or tortillas.
  2. There are many variations to this recipe. Add or delete what your tastes dictate. You can add corn, elbow macaroni, or a different sampling of spices. Try substituting the Mardi Gras Shake™ with Buddha Shake Curry Mix™ and a shot of red wine.