Ryan – Page 10 – The Vegan Rhino

October 21, 2019October 31, 2020

Pumpkin Spice Oatmeal Cookies

Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!

Yields 20

Ingredients

3/4 cup Simple Truth organic sugar

1/2 cup vegan butter, softened

1 cup King Arthur organic flour

1-1/2 cups rolled old fashioned oats

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

1 tsp. pumpkin pie spice

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. baking soda

1 tsp. vanilla extract

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1/3 cup pumpkin purée

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.

In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.

Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.

Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.

Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.

Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack.

Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!

Other Pumpkin Recipes…

Rhino’s Pumpkin Roll

Stuffed Pumpkin with Rice and Mushrooms

October 19, 2019October 31, 2020

Butternut Squash Mac and Cheese

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Yields 6 servings

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Himalayan salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

1 lb. box elbow pasta, cooked

Directions

In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes. Add the cheddar and Parmesan cheese, stirring until melted.
Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
In a large bowl, combine the pasta with the sauce.
Stir until the pasta is well combined and the cheese has melted.
Serve and enjoy.

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well.

July 19, 2019May 14, 2020

Strawberry Salad with Poppy Seed Dressing

When it’s hot and humid outside (like it is here in sunny SoFla), this refreshing strawberry salad with homemade poppy seed dressing is the meal you need to beat the heat. One of the best parts about it is how easy it is to make and how versatile it can be! Whether you want to add other fruits or nuts – or even a different dressing, the options are endless.

Yield 4

Ingredients

1 package spinach

1 cup strawberries, sliced

1/2 red onion, sliced thinly

1/3 cup pecans, chopped

Poppy Seed Dressing:

1/4 cup balsamic vinegar

1-1/2 Tbsp. avocado oil

1-1/2 Tbsp. poppy seeds

1-1/2 Tbsp. agave

1/2 tsp. dijon mustard

1/2 tsp. kosher salt

2 Tbsp. lemon juice

Directions

In a large bowl, lay the spinach down and top with strawberries, onion, and pecans.

In a smaller bowl or mason jar, combine the dressing ingredients and give a good mix until well combined.

Pour on top of the salad and serve.

July 19, 2019May 14, 2020

Mexican Pasta Salad

In the summertime when the weather is hot, this chilled Mexican-inspired pasta salad is the perfect go-to dish for a picnic, pool day, or just because! It may be a mild dish, but rest assured each bite is loaded with a fiesta of flavors!

Yields 7 servings

Ingredients

3 cups mini farfalle pasta, cooked

2 (14.75 ounce) cans roasted corn, drained

1 large avocado, diced

10.5 oz cherry tomatoes, cut in half

4 green onions, sliced

1 medium red bell pepper, diced

2 Tbsp. cilantro

1 Tbsp. jalapeño, optional

1/2 cup black beans, optional

2 Tbsp. hemp seeds

Sauce:

3/4 cup vegan mayonnaise

1/4 cup fresh lime juice

1/4 tsp. ground cumin

1/4 teaspoon smoked paprika

3/4 tsp. Chili powder

1 tsp. hot sauce, optional

Salt and pepper to taste

Directions

In a well salted pot filled with water, cook the pasta according to the box instructions. Remember to drain, rinse, and cool the pasta once done cooking; Set aside.
Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans.
Pour the dressing over the pasta salad and stir until well mixed.

Chef’s tip: Add sriracha to spice it up!

June 10, 2019May 14, 2020

Simple Breakfast Oats with Fruit

When breakfast rolls around in the morning, this oatmeal with berries and chocolate granola is the best. Drizzling the warm oatmeal and toppings with some agave gives a perfect sweetness to the meal that isn’t over powering like maple syrup can tend to be. Topping your oatmeal with my homemade granola is a great way to add some extra crunch!

Yield 1

Ingredients

1 cup rolled oats

2 cups oat milk

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup berries of choice

1/4 cup granola

Drizzle of agave

Directions

In a small sauce pan, add oats, salt, and oat milk. Bring to a boil and reduce heat too low. Cook for 2 minutes.

Top with agave, granola, and berries.

Serve hot!

Chef’s tip: Add some blueberries to the oatmeal while cooking!

May 31, 2019May 14, 2020

UNREAL Dark Chocolate Gem Cookies

I give to you these UNREAL Dark Chocolate Gem Cookies that are completely vegan and totally amazing!! Taking one of my new favorite on-the-go snacks and using them as a chocolate chip replacement was the best idea ever. These cookies have the perfect sweet and salty kick that will cure any sweet tooth. Be sure to keep an eye out for my vegan chocolate peanut butter cheesecake garnished with the @unreal.snack Crispy Dark Chocolate Peanut Butter Cup.

Yields 24

Ingredients

1 cup vegan butter

1 cup light brown sugar

3/4 cup organic cane sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water

2 tsp. vanilla extract

2-1/2 cups King Arthur organic flour

1 tsp. baking soda

1 tsp. Vitacost Himalayan Fine Pink Salt

1 cup UNREAL Dark Chocolate Gems

Directions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla mixing until well combined.
Pour in the flour, baking soda, and salt. Stir mixture just until combined. Fold in the chocolate gems and refrigerate the dough for 10 minutes.
Using a cookie scooper, dispense the cookie dough into a baking sheet that has been lined with parchment paper.
Bake for 8 to 11 minutes or until slightly golden brown. Cool on rack for 1 to 2 minutes before placing on a cooling rack.
Store in your pantry for 2 to 3 days.

Chef’s tip: If your cookies do not flatten completely, lightly press down using a spatula.

May 20, 2019May 14, 2020

Citrus Infused Israeli Couscous

This spring should be filled with light, flavorful, and most importantly- tasty food! If you’ve never had couscous pearls before, I highly suggest giving this grain a go! (Or grain-a-go) It is a great dish to accompany any picnic, barbecue, or any party. If you wanted to liven it up any further, you could always add some arugula and sliced cherry tomatoes.

Yields 2 servings

Ingredients

1 cup couscous

1-1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh parsley, chopped

2 tsp. lemon juice

1/4 tsp. ground pepper

2 tsp. vegetable broth or avocado oil

Directions

Bring water to a boil; add the couscous and salt.
Cover for 8 to 10 minutes, stirring occasionally; set aside.
Once cooled, transfer to a bowl. Add the parsley, pepper, lemon juice, and vegetable broth.
Serve immediately.

Chef’s tip: Feel free to dice up cucumber and mint leaves!

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May 20, 2019May 14, 2020

Roasted Broccoletti

For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.

Roasted Broccoletti

Yields: 2 servings

Ingredients

1 (8 ounce) package brocoletti

1/2 Tbsp. avocado oil

1 tsp. garlic, minced

1/8 tsp. Gustus Vitae Smoked Salt

1/4 tsp. red pepper flakes

Directions

Preheat oven to 375 degrees Fahrenheit.
Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
Roast broccoletti for approximately 15 minutes; flipping halfway through.
Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.

Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.

May 14, 2019May 14, 2020

5-Minute Moringa Guacamole

If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.

Yields 3-4 servings

Ingredients

3 Haas avocado, mashed

1-2 garlic cloves, minced

1-1/2 Tbsp. onion, small dice

2 Tbsp. fresh tomato, diced

2 tsp. lime juice

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground pepper

1 Tbsp. Moringa powder

Directions

In a bowl, combine the mashed avocado, garlic, onion, tomato, lime juice, salt, pepper, and Moringa powder. Mix until well combined.
Serve with chips, tacos, enchiladas or your choice of food.

Chef’s tip: Top with extra tomato, onion, cilantro or any other toppings you’d like.

May 13, 2019May 14, 2020

Creamy Garlic-Parmesan Polenta

If you haven’t had the chance to make polenta or even try it, this recipe will surely urge you to do so. This dish is made by a handful of ingredients and takes minimal effort to make. Polenta itself is made from coarsley ground cornmeal and gives a light, fluffy, and creamy texture. Feel free to give this a go and pair it with some roasted broccoletti! Recipe to come soon.

Yields 4 servings

Ingredients

4 cups filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup vegan Parmesan cheese

1/2 tsp. garlic, minced

1/4 tsp. ground black pepper

1 cup Bob’s Red Mill Polenta

1/8 cup nutritional yeast

2 Tbsp. vegan butter

Parsley for garnish, chopped

Directions

In a pot on medium-high heat, bring the water and salt to a boil. Add the polenta while continuously whisking to prevent lumps from forming. Once polenta has thickened, roughly 2 minutes, reduce heat to low.
Cook for 10 to 14 minutes, stirring occasionally being careful to not get splattered on. Once you are finished cooking the polenta, add the butter, nutritional yeast, Parmesan, pepper and more salt to taste.
Serve topped with roasted brocoletti.

Chef’s tip: If polenta becomes too thick, you can stir in a splash of vegetable broth or oat milk for a more creamy approach.