This recipe uses Red Ape Cinnamon® Mardi Gras Shake
Course sidr
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
1 ½cupslong grain brown rice
3cupsveggie broth
1 15oz.can diced tomatoes
– or 4 roma tomatoes
1medium yellow onion
3carrots
6mushrooms
3garlic cloves
3Tbspolive oil
2TbspMardi Gras Shake™
2Tbspwhite wineoptional
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™
Course Appetizer
Cuisine Cajun
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
½medium yellow onion
3garlic cloves
4-5collard greens
7oz.soft tofu
1Tbspolive oil
2TbspMardi Gras Shake™
2Tbspwater
¼lemonjuiced
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™
Course Appetiser
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Author Mama Nature’s Bar & Grill Recipe Book
Ingredients
2cupslentilscooked
1medium yellow onion
3garlic cloves
2Tbspfresh ginger
2Tbsptahini
2Tbspcanola oil
2lemonsjuiced
2-3tspBuddha Shake Curry Mix™
¼tspcayenne
- 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.