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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.

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
 
Prep time
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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.