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Cajun Corn Chowder

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Cajun Corn Chowder

This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Course Main
Cuisine Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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

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Creamy Broccoli Curry Soup

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Grill Recipe Book, Mama Nature’s Bar &amp
Cuisine Curry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Red Ape Cinnamon

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

  • 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

 

coconut curry soup with bowl of rice
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Coconut Curry Soup

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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.
  • Did You Know? The coconut is a fruit not a nut.

 

Curry Quinoa Casserole

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Curry Quinoa Casserole

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Curry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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.

 

Spicy potatoes, peas & greens curry

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Spicy potatoes, peas & greens curry

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 -4
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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

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STUFFED CURRY BELL PEPPERS

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Mama Nature’s Bar & Grill Recipe Book

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

  • 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.
  • 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.

 

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