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.
This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Course Main
Cuisine Soup
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
2 16oz.bags of frozen corn
6garlic clovesroasted
1medium yellow onion
1yukon gold potato
2-3tspMardi Gras Shake™
2 16oz.bags of frozen corn
6garlic clovesroasted
1medium yellow onion
1yukon gold potato
2-3tspMardi Gras Shake™ 2 Tbsp oil
2serrano peppersoptional
1Tbspmiso
3cupswater
Salt and pepper to taste
Instructions
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.
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Grill Recipe Book, Mama Nature’s Bar &
Cuisine Curry
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Author Red Ape Cinnamon
Ingredients
6yukon gold potatoes
1medium yellow onion
4heads of broccoli
2carrots
2garlic cloves
3Tbspoil
8cupswater
2Tbspveggie broth powder
4Tbspnutritional yeast
2-3tspBuddha Shake Curry Mix™
3Tbspflouroptional
Salt to taste
Instructions
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.
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Soup
Cuisine Thai
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
1 15oz.can coconut milk
1cupbrown ricecooked
- or bean thread noodles
3garlic cloves
1medium yellow onion
4green onions
4carrots
8-10mushrooms
1stalk broccoli
2Tbspoil
3Tbspfresh ginger
2TbspMiso
1habañerooptional
2-3tspBuddha Shake Curry Mix™
Bragg™ to taste
6-8cupswater
Instructions
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.
For some added flavor, add a shot or two of red wine, or 2 tablespoons of chopped lemon grass or lemon juice.
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Curry
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
2cupsquinoa
4cupswater
1sweet potato
1medium yellow onion
1bell pepper
4garlic cloves
2cupsfresh spinach
- or collard greens
1hot pepperoptional
2Tbspoil
2-3tspBuddha Shake Curry Mix™
Salt to taste
Instructions
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.
Did You Know? Quinoa is an excellent source of protein.
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Curry
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 3-4
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
1 15oz.can coconut milk
½bunch collard greens
- or spinach
1medium yellow onion
1-2russet potatoes
1cupfrozen peas
3garlic cloves
2Tbspfresh ginger
1hot pepper
- scotch bonnet or habañero
2Tbspsesame oil
1Tbsptamari or shoyu
½cupwater
2-3tspBuddha Shake Curry Mix™
Salt to taste
Instructions
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.