12 Large Boiled Eggs 
 
24 Medium Raw Shrimp (Peeled, Deveined, Tail-on)

1/2 Cup Mayonnaise 

3 Tbsp Sweet Pickle Relish

2 Tbsp Butter

Mo' Blackened Seasoning (Season to taste) 

Ole Cajun Seasoning (Season to taste)



Place the shrimp in a skillet with melted butter; cook for 1 minute then sprinkle with Mo' Blackened Seasoning and saute for an additional 2 minutes or until done. Remove from the heat and let cool.

Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
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Add the mayonnaise, sweet relish and mash the mixture with a fork until smooth.

Fill the whites with equal amounts of the mixture and sprinkle Ole Cajun Seasoning over the tops.  

Add Blackened Shrimp to the tops of the eggs by gently pressing onto  mixture.

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Ingredients


2  C. Potatoes, diced
​1  C. Carrots, diced 
​1/2 C. water
1/3  C. olive oil
​1/2  C. Rotel Diced Tomatoes 
Mo' Cajun Country Bean Seasoning (Season to Taste)
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Instructions

1. Boil the potatoes and carrots until soft.
2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. Store in refrigerator for up to a week.

*​This cheese will melt just like real cheese! 

This super simple creamy pumpkin sauce is a quick, warm, and comforting weeknight dinner. 

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INGREDIENTS

• 2 cloves garlic
• 1 Tbsp butter/vegan butter
• 2 15 oz. cans 100% pure pumpkin puree 
• 1 13.5 oz. canned coconut milk
• 16 oz. fettuccine pasta 
• Holy Mo'ly and Ole Cajun for seasoning

INSTRUCTIONS

• Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
• While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
• Add the pumpkin purée and coconut milk to the skillet and stir to combine. Add the Holy Mo'ly and Ole Cajun to taste. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 5 minutes), stirring occasionally.
• Combine the pasta and pumpkin sauce. (Taste and add additional seasoning if needed).
  
            *Can be served with cooked chicken, shrimp or sprinkled with Parmesan cheese

Ingredients

• 2 cups walnut halves
• 8 ounces portobello mushrooms, gills removed, roughly chopped
• 3 ounces softened vegan butter
• 3/4 cups brown rice flour 
• 1/2 cup uncooked regular rolled oats
• 2 tablespoons grated red beet 
• 2 tablespoons vegan mayonnaise
• 1 tablespoon soy sauce
• Mo' Cajun Spice Holy Mo'ly (season to taste)
• Hamburger buns
• Hamburger toppings

STEP 1
Finely grind walnuts. Place ground walnuts, chopped portobello mushrooms, softened butter, rice flour, oats, beets, mayonnaise, soy sauce, and Holy Mo'ly seasoning in a bowl.  Mix thoroughly to combine. 

STEP 2
​Shape mixture into (1/2-inch- thick) patties. Heat a grill pan or griddle on high. Add cooking oil or cooking spray. Cook patties until heated through and lightly charred, about 2 minutes per side. Remove from pan or griddle and place in oven safe pan covered with foil.  Place in oven for 10 minutes to allow oats to soften. Remove and serve on buns with your favorite burger toppings.