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Rasta Vinegarette Salad Dressing

Rasta Vinegarette Salad Dressing

 

rasta vinegarette salad dressing
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Rasta Vinegarette Salad Dressing

This recipe uses Red Ape Cinnamon Rasta Shake™
Course Salad Dressing
Prep Time 5 minutes
Total Time 5 minutes
Author Mama Nature’s Bar & Grill Recipe Book

Ingredients

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp honey or sugar optional
  • 1-2 tsp Rasta Shake™
  • water
  • Salt and pepper to taste

Instructions

  • Place in blender and blend for 30-60 seconds. Add water to achieve your desired consistency. Pour in bottle and refrigerate.

 

Rasta Tomato Bread

Rasta Tomato Bread

 

rasta tomato bread
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Rasta Tomato Bread

This recipe uses Red Ape Cinnamon Rasta Shake™
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Mama Nature’s Bar & Grill Recipe Book

Ingredients

  • 1 loaf of French bread or baguette
  • Fresh tomatoes
  • - roma preferred
  • Olive oil or margarine
  • Rasta Shake™
  • Nutritional yeast
  • Salt

Instructions

  • 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

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Rasta Roast Potatoes

This recipe uses Red Ape Cinnamon Rasta Shake™
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Mama Nature’s Bar & Grill Recipe Book

Ingredients

  • 3 russet potatoes
  • ¼ cup olive oil
  • 2 lemons juiced
  • ½ cup water
  • 2 Tbsp Rasta Shake™
  • Salt to taste

Instructions

  • 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

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Rasta Guacamole

This recipe uses Red Ape Cinnamon Rasta Shake™
Course Appetiser
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Mama Nature’s Bar & Grill Recipe Book

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

  • Mash avocado in a bowl. Dice the tomato and chop the cilantro.
  • Combine all ingredients and mix well.
  • 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

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Cajun Collard Green Spread

This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Course Appetizer
Cuisine Cajun
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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

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Spicy Curry Lentil Spread

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Appetiser
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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.

 

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