Ryan – Page 12 – The Vegan Rhino

March 27, 2019May 14, 2020

Roasted Vegetable Kale Pesto Pizza

Throwing together low-cost ingredients to create a tasty pizza is truly effortless. With my easy dough, roasted vegetable, and kale pesto recipes- you can create this Roasted Vegetable Kale Pesto Pizza. Topped with hemp seeds and sunflower seeds, this pizza gives you a crunch with every bite.

Yields 1 medium pizza; 8 slices

Ingredients

1 pizza dough recipe

1 cup roasted vegetables recipe

2 Tbsp. sunflower seeds

1/2 cup vegan mozzarella

1-2 Tbsp. hempseed

3 Tbsp. kale pesto recipe

Directions

Preheat oven to 400 degrees F.
On a lightly greased baking dish, press dough until desired size and thickness is met.
Rub pesto on top of dough, followed by vegetables, sunflower seeds, hemp seeds, and cheese.
Bake for 20-25 minutes or until crust is golden brown. Remove from oven and slice.
Serve immedietly.

Chef’s tip: Cook the pizza for an extra 5 minutes for an extra crispy crust.

March 26, 2019May 14, 2020

Mushroom-Walnut Taco “Meat”

Upgrade your taco Tuesday spread with my mushroom-walnut taco “meat” recipe! Seasoned-to-perfection, this crumbly plant-based filling has a soft, yet slightly crunchy, texture. Layer a spoonful onto a taco, stuff it inside a burrito or toss it with a salad paired with a dollop of cashew sour cream, salsa and my moringa guacamole!

Yields 16 oz

Serves 3-4 people

Ingredients

16 oz. baby Bella mushrooms

1/2 cup whole walnuts, chopped

1 medium onion, diced

1-2 garlic cloves, minced

1/2 cup filtered water

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

Directions

In a frying pan on medium-high heat, combine mushrooms, onion, garlic, and cook for 5-8 minutes or until lightly brown. Add walnuts and cook for an additional 2-3 minutes.
Mix all seasonings into the mushroom-walnut “meat” and pour in the water. Cook for 2 minutes or until water has cooked down. Remove from heat and set aside.
Serve with a flour tortilla or hard shell taco and any toppings you’d like.

Chef’s tip: To kick this dish up a notch, add some sirachs or hot sauce of choice.

March 24, 2019July 7, 2020

Traditional Miso Soup

With this warming Miso Soup, you will never need to go to a Japanese restaurant again. Miso soup is traditionalyl made with dashi granules, which is not suitable for vegans. Making your own Dashi broth by using edible kelp, gives you that flavor profile this recipe needs. Many different ingredients can be added to this soup, however I decided to go the more traditional route. If you’re interested in making a delicious soup with only a few ingredients, then this is your new go-to.

Yields 32 oz. soup

Serves 4-5 people

Ingredients

2 cups vegetable broth

2 cups water

1/2 oz. kombu (edible dried kelp)

4 Tbsp. white miso paste

2-3 green onions, sliced

4 oz. silken or soft tofu, diced

Directions

Pour the water and vegetable broth into a large pot on medium heat. Warm and add kombu; letting it steep for 30-45 minutes. Remove kombu and set aside.
Bring soup to a boil and reduce heat to medium-low.
In your ladle, stir in the miso paste with some soup before combining to the pot (too high of a temperature will kill the miso enzymes). Slowly add the diced tofu (so you don’t splatter) and green onions.
Serve immedietly.

Chef’s tip: Feel free to add dried wakame, also known as an edible seaweed. Just make sure to rehydrate it prior to adding to the soup.

March 22, 2019May 14, 2020

“Sausage” Bourguignon Stew with Rice

When it comes to comfort food, this sausage and rice stew will get the job done. Being a hearty meal, filled with potatoes, carrots, and other flavors, brings forth lots of added nutritious components. This is one of my favorites because it remind me of a “boeuf bourguignon” in French, which translates to Beef Bourguignon.

Yields 4 servings

Ingredients

4 Beyond Meat sausages

1 Tbsp. Avocado oil

1 medium onion, diced

2 medium parsnips, diced

10-12 Dutch potatoes

4-5 medium carrots, diced

3 garlic cloves, smashed

3/4 cup red wine

1 Tbsp. tomato paste

2-3 sprigs thyme

1 Tbsp. fresh parsley, chopped

4 cups simple truth organic vegetable broth

2 bay leaves

1/2 tsp. Salt

1/4 tsp. ground black pepper

2 cups white rice, cooked

Directions

In a stock pot on medium-high heat, add oil and sausages, browning each side. Remove and set aside.
Add chopped onion, parsnips, carrots, smashed garlic, potato’s, and cook for 2-3 minutes.
Turn to high heat and pour in the red wine. Cook for roughly 2-3 minutes. Add the vegetable stock, tomato paste, thyme, parsley, bay leaves, salt and pepper. Give a good stir.
Once boiling again, reduce heat to a simmer and cook for 20-30 minutes (slightly covered).
Before you serve, add the cooked rice.
Serve immediately.

Chef’s tip: Enjoy this stew with a nice slice of warm bread that has a nice crust to it.

March 17, 2019May 14, 2020

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Yields 2 servings

Ingredients

3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping

Directions

In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth.
Pour into a glass. Too with whipped cream and pistachio pieces.
Serve immediately

Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.

March 11, 2019May 14, 2020

Baked Cauliflower Wings

Cauliflower wings are without a doubt the best creation ever! They are both crispy and has the best texture for a “wing” substitute. Not only do these make the best meatless wings, but they can also be made gluten-free. The key to getting these crisp up so well is the batter you dunk them in. Speaking of dunking, don’t forget to make my homemade ranch dipping sauce! It would go perfect with these “wings” even though they are not super spicy.

Yields 2 servings

Ingredients

1 cauliflower head, cut into florets

3/4 cup King Arthur flour

1-1/4 cup plain almond milk

1 Tbsp. cornstarch

2 tsp. garlic powder

1 tsp. smoked paprika

1-1/2 tsp. onion powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

Preheat oven to 400 degrees F.
In a bowl, combine flour, seasonings, milk, water, and stir until well combined.
Add the florets and mix until evenly coated. Place florets onto a greased baking sheet (allow any excess batter to drip off).
Bake for 30 minutes; flipping half way through. Remove “wings” from the oven.
Serve immedietly with a side of my homemade ranch or tahini sauce.

Chef’s tip: For added flavor, add some hot sauce to the batter!

Other Recipe’s:

Homemade Ranch Dressing

Tahini Dressing

March 7, 2019May 14, 2020

Hearty “Hamburger” Macaroni and Cheese

There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!

Yields 5-6 servings

Ingredients

1 (16 oz.) organic Conchiglie pasta, cooked

“Beef” Mix:

1 box Sunflower haché

1 medium onion, diced

1 garlic clove, minced

1 Tbsp. avocado oil

1 cup water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

fresh parsley, to garnish

Cheese Sauce:

2 cups potatoes

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch of smoked paprika

Directions

Combine all cheese ingredients and blend until smooth. Serve either hot or cold
In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
Add the haché and the water; allow to cook for 2-3 minutes.
Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
Serve immedietly.

Chef’s tip: if you don’t have and haché, feel free to use another mock “meat” alternative: mushroom, lentils and walnuts, or your own personal favorite choice.

March 7, 2019November 6, 2020

Roasted Balsamic Glazed Vegetable Salad

Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.

Yield: 5 servings

Ingredients

2 yellow squash

2 zucchini

1 eggplant

1 large shallot, minced

1 package alfalfa sprouts, garnish

1 large garlic clove, minced

1 tsp. onion powder

1 Tbsp. avocado oil

1/2 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 tsp. fresh parsley, minced

2 Tbsp. balsamic glaze or reduction

Directions

Preheat the oven to 400 degrees F.
Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
Bake for 30-40 minutes; stirring half way through. Remove from the oven
Press mixture into a round mold of choice and top with sprouts.

Chef’s tip: Feel free to add any type of seeds or pepitas to this salad.

March 5, 2019November 9, 2020

Cookie Dough Bites

I don’t know about you but cookie dough bites and a good movie with popcorn are my go-to choices. I’ve created with my friends at EatPastry these fun bite-sized cookie dough bites with their non-GMO, vegan, egg and dairy free cookie dough. It’s super convenient if you are looking for some quick homemade cookies at home. Using the dough to create other favorite indulgent treats is the perfect way to be creative. Feel free to give this recipe a try, they sell at Whole Foods and other locations, which you can search for on their site.

Yields 20-25 cookie dough bites

Ingredients

1 tub eatpastry cookie dough

1 cup chocolate chips of choice

3-4 Tbsp. coconut oil or plant-based butter

Coarse rock salt, to garnish (optional)

Directions

Using a 1/4 tsp., scoop the dough into small rounds and set onto a parchment lined baking sheeted.
Place into the freezer until they are semi frozen, roughly 20-25 minutes.
In a glass bowl, add chocolate and coconut oil.
Bring a sauce pot filled a quarter of the way with water to a simmer. Place the glass bowl on top and melt chocolate until smooth, stirring occasionally. Remove from heat.
Take the cookie dough bites out of the freezer and dip them into the chocolate and place back onto the baking sheet.
Place in the refrigerator until chocolate sets, roughly 30 minutes.
Serve as a snack or on top of ice cream.

Chef’s tip: These can be kept in the fridge for up to a week.

February 26, 2019May 14, 2020

CBD Infused Guacamole

With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.

Yields 2-3 servings

Ingredients

3 Haas avocado

1 tsp. CBD oil of choice

1 tsp. garlic, minced

1/2 tsp. cinnamon

1/2 cup red onion, diced

1/4 red chili or jalapeño, diced (optional)

1 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh lime juice

1-2 tsp. fresh cilantro, minced (optional)

Directions

In a bowl, combine all ingredients and mash up until desired consistency is met.
Serve with chips or other sides.

Chef’s tip: This recipe can be mad with or without the CBD oil.