Ryan – Page 16 – The Vegan Rhino

December 28, 2018May 14, 2020

Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.

December 27, 2018May 14, 2020

Falafel Burger

Burger alternatives are something I really enjoy creating. Here we have a falafel burger that will leave you full and satisfied. The added freshness of parsley and lemon give this meal a real special touch. If you are looking for something without the added carbs or want to lose the buns- you can! Just grab a large iceberg lettuce for a wrap and roll or fold it over the burger.

Yields 4 patties

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

3 Tbsp. flat leaf Italian parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de-seeded – to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. Vitacost certified organic ground cumin

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground black pepper

4 buns

1 small tomato

1 small cucumber

1/4 cup iceberg lettuce

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
Preheat oven to 375 degrees F.
Form into 2 balls- and flatten into a disc shape to form the patty. Place on to lightly oiled air fryer sheet or sheet pan and bake for 15-20 minutes, or until golden brown. Flipping half way through.
Serve on your choice of bun with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

December 26, 2018May 14, 2020

Walnut-Pesto Pasta

This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!

Yields 3-4 servings

Ingredients

2 cups fresh basil

1/4 cup fresh mint

1/2 avocado

1/4 cup walnuts

2-3 Tbsp. avocado oil

1/4 cup nutritional yeast

1 tsp. lemon juice

1/2 tsp. Vitacost Himalayan Pink Fine Salt

1 clove garlic, minced

1 box pasta of choice

salt, for boiling

Directions

In your food processor, combine all ingredients until well mixed.
Cook pasta according to box directions. When finished cooking, drain and stir in pesto sauce.
Serve with vegan parmesan cheese and parsley.

Chef’s tip: Feel free to go with pine nuts for a more classic spin.

December 24, 2018May 14, 2020

Whole Roasted Carrots

How simple and easy it is to grab a bunch of carrots from your local farmers market, lightly drizzle them in oil with a dash of seasoning, and roast them to perfection. The versatility of this recipe is endless as it can be paired with other dinner party sides, appetizers, or holiday feasts. This recipe is super easy but I do have a secret to make them even better. Make sure that these carrots have their own room, are completely coated in the seasoning and oil, and you slightly roll them around periodically as they cook. This ensures that you get a nice roast on all of the carrots.

Yields 2-3 servings

Ingredients

1 bunch of carrots, with green tops

1/4 tsp. onion powder

1/4 tsp. garlic powder

salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.
On a baking sheet, drizzle carrots with oil and season lightly with onion powder and garlic powder (add salt and pepper).
Roast for 40 minutes or until slightly charred.

Chef’s tip: Add 2 rosemary sprigs while you roast to add additional flavor.

December 24, 2018May 14, 2020

Crowd-Pleasing Roast

When I think of the ultimate comfort food, I think of Roast recipes with gravy. So why does a plant-based Roast have to be any different? When any food roasts in garlic, vegetables and is smeared in gravy, everyone will be asking “when is dinner”. This meal is an easy recipe that will remind you of any meat based roast beef or tenderloin. The great thing about this type of meal is that you can add any kind of side dish you would like next to the roast; such as brussels sprouts or roasted carrots, the options are endless.

Yields 12-14 servings

Ingredients

Roast:

8 oz. extra firm tofu, pressed and drained

1/4 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. lemon juice

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp. tamari sauce

1 half beet, roasted

2 tsp. parsley, chopped

1 tsp. dried sage

1 tsp. dried mustard seed, ground

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. celery seed, ground

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Gravy:

1-1/2 cup vegetable broth

1/4 cup onion, chopped

1/4 cup carrots, peeled and chopped

1 garlic clove, minced

1 tsp. fresh parsley, chopped

2 sprigs fresh thyme

1/4. tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup baby bella mushroom, chopped

1 Tbsp. corn starch

Directions

Preheat the oven to 300 degrees F.
In a food processor, combine the tofu, wine, broth, beets, garlic, onion powder, lemon juice, oil, tamari, parsley, sage, mustard seed, salt and pepper. Pulse until smooth.
In a bowl, stir together the vital wheat gluten, oat flour, and nutritional yeast. Mix the blended ingredients into the dry mixture and combine until dough forms.
Knead dough for roughly two minutes, so all of the ingredients are well combined. Shape the dough into a log shape and roll in foil. Be sure to crimp the ends together to keep the shape while it cooks.
Bake in the oven for 2-1/2 hours, turning every 30 minutes.
In a sauce pan, add the vegetable broth, onions, carrots, garlic, parsley and thyme. Bring to a boil. Cook for 3-5 minutes, or until vegetables are soft. Add the corn starch and use a handheld emersion blender to combine the gravy, salt and pepper to taste. Once thickened, remove from heat and set aside.
Remove from the oven and heat a skillet on medium-high heat with avocado oil (1 Tbsp.) Place the cooked roast into the pan and sear the sides for brown color.
Slice and serve with gravy and choice of sides.

Chef’s tip: If you would like to add some additional flavor, feel free to add 1/2 tsp. liquid smoke flavoring to the wet ingredients.

December 24, 2018October 31, 2020

Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.

Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

December 22, 2018October 31, 2020

Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

December 21, 2018July 7, 2020

The Ultimate Cheese Board

Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.

Yields 4-5 servings per wheel

Plain (Cheese Base):

Ingredients

3 cups Vitacost unsalted cashews, soaked overnight

1/2 cup filtered water

1 capsule Vitacost ROOT2 Extra Strength Probiotic Vegan – 50 billion CFU

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.

Herb-Coated Cheese Wheel:

Ingredients

3 tsp. fresh thyme

3 tsp. fresh rosemary

4 Tbsp. fresh parsley

1-1/2 tsp. Lemon zest, fresh

1/2 tsp Vitacost Himalayan Fine Pink Salt

Directions

Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.

Blueberry-Smash Breakfast Cheese:

Ingredients

4 tsp. blueberries, smashed

2 tsp. blueberries, chopped

Directions

Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.

Pistachio and Sun-dried Tomato Holiday Cheese:

Pistachio and Sun-dried tomato Cashew Cheese

Ingredients

1/2 cup pistachio, chopped to coat

1/4 cup sun-dried tomato, to coat

1 Tbsp. fresh parsley

3 tsp. fresh thyme

4 tsp. fresh rosemary

1/2 tsp. garlic, minced

Directions

Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.

Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:

Ingredients

1/2 cup maple syrup

1/4 cup Simple Mills pecan cookies, crumbled

3 tsp. Vitacost chocolate chips

3 tsp. strawberry jam, on side

Directions

Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.

Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!

December 19, 2018October 29, 2020

Spiced Polar Bear Cookies

I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.

Yields 27 cookies

Ingredients

1 cup vegan butter

1/2 cup organic sugar

1/2 cup Vitacost brown sugar

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

1-1/2 tsp. ground cinnamon

1/2 tsp. cardamom

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cups King Arthur organic flour

chocolate chips for the eyes, mini if doing smaller cookies

red hot candies for the nose

Directions

In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
Allow to cool in the fridge so the chocolate and powder sugar do not melt.
Serve with hot chocolate or coffee.

Chef’s tip: Instead of cardamom, you could use cloves instead.

December 19, 2018May 14, 2020

Spiced Hot Chocolate

What do you get when you mix almond milk, cacao powder, sugar and spice with everything nice? The best hot coco while rockin’ around the Christmas tree, that’s what! This spiced hot chocolate is easy to make and extremely creamy and decadent with a hint of cinnamon and nutmeg. Warming up any cold day, top this with an almond whipped cream for an after dinner treat!

Yields 4 servings

Ingredients

4 cups almond milk

4 Tbsp. cacao powder

1/4 cup organic sugar

1/2 tsp. cinnamon

1/4 tsp nutmeg

Directions

In a pot on medium-high heat, add the almond milk. Once heated, add the cacao powder, sugar, cinnamon, and nutmeg.

Heat until completely melted.

Serve with whipped cream and sprinkled cinnamon on top.

Chef’s tip: For the adults, add a shot of vegan baileys!