This recipe uses Red Ape Cinnamon® Mardi Gras Shake
Author: Mama Nature’s Bar & Grill Recipe Book
Recipe type: sidr
Ingredients
1 ½ cups long grain brown rice
3 cups veggie broth
1 15 oz. can diced tomatoes
– or 4 roma tomatoes
1 medium yellow onion
3 carrots
6 mushrooms
3 garlic cloves
3 Tbsp olive oil
2 Tbsp Mardi Gras Shake™
2 Tbsp white wine (optional)
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 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.
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.
This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Author: Mama Nature’s Bar & Grill Recipe Book
Recipe type: Appetizer
Cuisine: Cajun
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.
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Author: Mama Nature’s Bar & Grill Recipe Book
Recipe type: Appetiser
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.
