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Rasta Vinegarette Salad Dressing

Rasta Vinegarette Salad Dressing
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Recipe type: Salad Dressing
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
  1. 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
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Ingredients
  • 1 loaf of French bread or baguette
  • Fresh tomatoes
  • - roma preferred
  • Olive oil or margarine
  • Rasta Shake™
  • Nutritional yeast
  • Salt
Instructions
  1. 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

Rasta Roast Potatoes
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Cuisine: Jamaican
Ingredients
  • 3 russet potatoes
  • ¼ cup olive oil
  • 2 lemons, juiced
  • ½ cup water
  • 2 Tbsp Rasta Shake™
  • Salt to taste
Instructions
  1. 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

Rasta Guacamole
 
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This recipe uses Red Ape Cinnamon Rasta Shake™
Author:
Recipe type: Appetiser
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
  1. Mash avocado in a bowl. Dice the tomato and chop the cilantro.
  2. Combine all ingredients and mix well.
  3. 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

Cajun Collard Green Spread
 
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This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Author:
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
  1. 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.

 

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