Soften cream cheese and mix with brown sugar until smooth and creamy. Add Red Ape Cinnamon and vanilla to taste. Whip to a delicious smooth consistency.
Yummy on cakes, cookies, breads, muffins, coffee cakes, and even as a dip. A holiday staple. 🙂
This recipe uses Red Ape Cinnamon® Buddha Shake Curry Mix™
Course Appetiser
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
2cartons mushroomsapprox. 40
- white cap or baby belle
1 8oz.package tempeh
1medium yellow onion
2garlic cloves
2TbspBuddha Shake Curry Mix™
2Tbspolive oil
pinchof salt
Instructions
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.
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.
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.
This recipe uses Red Ape Cinnamon® Mardi Gras Shake
Course sidr
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
1 ½cupslong grain brown rice
3cupsveggie broth
1 15oz.can diced tomatoes
– or 4 roma tomatoes
1medium yellow onion
3carrots
6mushrooms
3garlic cloves
3Tbspolive oil
2TbspMardi Gras Shake™
2Tbspwhite wineoptional
Salt to taste
Instructions
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.
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.
This recipe uses Red Ape Cinnamon® Buddha Shake Curry Mix™
Course Main
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
1 14oz.package firm tofu
1 9-inchpie crust
1cupchopped onion
2cupschopped spinach
3garlic cloves
1Tbsptahini
1Tbspolive oil
2Tbspbrown rice vinegar
1Tbspdijon mustard
1Tbspmiso
- light or dark
2TbspBuddha Shake Curry Mix™
¼tspsalt
Instructions
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.
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.
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.
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.
