Ryan – Page 2 – The Vegan Rhino

July 9, 2021

Tofu Waldorf Salad

This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!

Yield: 5 cups

Ingredients

2 blocks (28 oz.) extra firm tofu, pressed & pat dry

1 Tbsp. avocado oil

1/4 cup plant-based mayonnaise

1/4 cup plant-based plain yogurt

3/4 tsp. apple cider vinegar

1/3 cup celery, diced

1/3 cup red onion, finely diced

1/2 cup red seedless grapes, halved

1/3 cup walnuts, chopped

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. cane sugar

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

Preheat oven to 400 degrees F. and line baking sheet with parchment paper. Set aside.
In bowl, break tofu into medium chunks, coat with oil and toss together with pinch of salt and pepper to taste. place tofu onto baking sheet and bake for 28 minutes. Remove and cool.
In meantime, stir together remaining ingredients in a bowl and set aside until tofu is completely cooled. Stir in tofu chunks until evenly coated and refrigerate for 2 hours.
Serve cold.

Chef’ tip: Make this dish the night before to let flavors meld together.

July 6, 2021July 8, 2021

Cheesy Pasta Sauce

A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!

Yield: 4 1/4

Ingredients

2 Tbsp. plant-based butter

1 medium yellow onion, finely diced

3 small garlic cloves, minced

2 Tbsp. organic all-purpose flour

1 cup oat milk

1/2 cup vegetable broth

3 oz. non-dairy cream cheese

1 1/4 cups plant-based mozzarella cheese shreds

3/4 cup plant-based cheddar cheese shreds

1 tsp. vegan Worcestershire sauce

Seasonings

1/4 tsp. garlic powder

1/4 tsp. onion powder

2 tsp. nutritional yeast

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
Serve with cooked pasta of choice.

Chef’s tip: Refrigerate sauce for up to 1 week.

July 2, 2021

Heart of Palm Crabless Cakes

Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.

Yield: 4

Ingredients

14 oz. heart of palm

1/4 cup plant-based mayonnaise

1⁄2 cup green pepper, diced

1⁄4 cup red pepper, diced

2 Tbsp. scallions, chopped

1 tsp. fresh dill, chopped

1 tsp. flat-leaf parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 cup breadcrumbs, divided

2 Tbsp. avocado oil

Directions

Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
Form into 4 patties and gently press into bread crumbs to coat.
In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.

Chef’s tip: Freeze tightly wrapped for up to 1 month.

July 1, 2021July 1, 2021

Jumbo Bakery Style Blueberry Muffins

This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.

Yield: 9 muffins

Ingredients

3/4 cup + 2 Tbsp. oat milk

2 1/4 tsp. lemon juice

1/2 cup plant-based butter, softened

1/2 cup organic cane sugar

1/4 cup light brown sugar

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

1 1/2 tsp. vanilla extract

2 tsp. fresh lemon zest

2 1/2 cups organic all-purpose flour, extra for blueberries

1/2 tsp. Himalayan pink salt

2 1/2 tsp. baking powder

1 us dry pint blueberries, washed, drained and picked over

3 tsp. organic cane sugar, topping

Topping (optional)

1/4 cup all-purpose flour

1/4 tsp. baking powder

1 Tbsp. + 1/2 tsp. organic cane sugar

1 Tbsp. + 1 1/2 tsp. plant-based butter, cut into tiny cubes

Directions

Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
Cream the softened butter and sugars until light and fluffy.
Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
Bake for about 5 minutes.
Keep oven closed and reduce oven temperature to 375 degrees F.
Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.

Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.

March 3, 2021March 3, 2021

Key Lime Pie Margaritas

If you aren’t a pie person then this one is just for you! Key Lime Pie Margaritas are a delicious alternative to the normal tart and sweet pie we’ve all come to enjoy. This drink is quick to make and a real treat for family and friends on Taco Tuesday.

Yield: 12 margaritas

Serving size: 4 oz.

Ingredients

18 oz. coconut milk

4 oz. coconut water

6 oz. grand marnier

12 oz. tequila

6 oz. lime juice

2 oz. agave

6 cups ice

Lime slices, to garnish

Fresh mint leaves

Directions

In a large pitcher, combine all ingredients together and stir.
Serve in glasses and garnish with lime slices and mint.

Chef’s tip: Blend it up! Pour ingredients into a high speed blender and pulse until smooth.

January 22, 2021January 22, 2021

Gingerade

Let’s hear it for ginger! This four-ingredient recipe creates the most delicious gingerade. Infused with The Ginger People ginger juice and homemade simple syrup, it’s incredibly easy to make. For an extra boost of flavor, throw some lemon zest into the mix. Cheers!

Yield: 6

Ingredients

24 fl. oz. ginger juice

1 1/3 cup organic cane sugar

1 1/2 cups water

1/4 cup lemon juice

3 cups ice

Directions

In a pot on medium heat, combine sugar and water and simmer until sugar dissolves. Remove from heat and cool completely.
In a pitcher, combine ginger juice, cooled sugar mixture, lemon juice and ice, stirring until well mixed.
Serve chilled.

Chef’s tip: Make the night before for best flavor! No sugar? Use agave or maple syrup instead!

January 13, 2021January 13, 2021

Crispy Shallot Farro Salad

This Crispy Shallot Farro Salad with Shallot Vinaigrette is simply divine! Using the cooled infused shallot-oil as the base for the dressing adds a depth of flavor like no other! The perfect thing about this salad is how universal it can be, as either a side dish or main entree.

Yield: 4 servings

Ingredients

2-3 romaine lettuce heads, washed, quartered & chopped

1 cup farro

2 cups vegetable broth

1 bay leaf

1 tsp. Himalayan pink salt

Shallot Vinaigrette

3 oz. shallots, halved & thinly sliced

1/3 cup avocado oil

3 Tbsp. apple cider vinegar

2 1/2 tsp. Dijon mustard

2 tsp. agave

1/8 tsp. ground black pepper

Optional

2 Tbsp. flat leaf parsley, chopped

1/4 cup fresh basil, chopped

Directions

In a small skillet on medium heat, add oil and sauté shallots until golden brown, roughly 8 minutes. Remove shallots with slotted spoon onto a paper towel and add oil to a blender.
Begin a low speed and carefully drizzle apple cider vinegar with Dijon, agave, and pepper. Set aside.
In a pot, bring vegetable broth, bay leaf, and salt to boil and add farro. Reduce heat to low and simmer, cooking for 27 minutes or until liquid is absorbed and cooked. Remove from heat and cool for 10 minutes.
On a large plate, place lettuce down and top with farro and vinaigrette. Top with crispy shallots.
Serve garnished with parsley and basil.

Chef’s tip: For individual plates, top romaine with 1/2 cup farro for each plate.

January 4, 2021January 4, 2021

Vegan Crab Cakes

Oyster Mushroom Vegan Crab Cakes are one of my favorite alternative dishes. Seasoned with old bay and other classic ingredients, these crabless cakes remind me that plant-based dishes don’t have to lack flavor or be boring. It’s perfect as a side dish or between a freshly toasted buttered bun. No matter which way you pick, this dish is a must try!

Yield: 6 crabless cakes

Ingredients

3 Tbsp. plant-based mayonnaise

1 1/2 tsp. Dijon mustard

1 1/2 tsp. Worcestershire sauce

1 tsp. lemon juice

1 Tbsp. melted plant-based butter

12 oz. lions mane mushrooms

1/4 cup celery, finely diced

1/4 cup red bell pepper, minced

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

2/3 cup panko bread crumbs

1 Tbsp. parsley, minced

1 1/4 tsp. Old Bay seasoning

1/8 tsp. Himalayan pink salt

Directions

In a small bowl, mix together mayonnaise, mustard, Worcestershire sauce, lemon juice, and melted butter. Set aside.
Rinse lions mane mushrooms and squeeze any remaining water. Dice into small chunky pieces.
In a large bowl, add mushrooms, sauce mixture from above, celery, bell pepper, egg replacer, bread crumbs, parsley, old bay, salt, and fold until well combined. Cover and refrigerate for 30 minutes.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
Remove crabless mixture from refrigerator and scoop into 6 mounds. Bake for 12-14 minutes or until edges are golden brown.
Serve immedietly with lemon wedges.

Chef’s tip: To fry, heat an inch of oil on medium-high heat. Pan fry each side until golden brown, 2-5 minutes per side.

December 25, 2020November 26, 2022

Vegan Tiramisu

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Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic, bold and delicious flavors. Are you ready to start? ‘Cause I am!

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Yields servings

Ingredients

Custard:

1-1/2 cups plain almond milk

2 Tbsp. cornstarch

1/3 cup organic maple syrup

1 tsp. vanilla extract

Other:

1/2 cup brandy

1-1/2 cup espresso coffee

1/4 cup cocoa powder

Mascarpone:

2 cups Vitacost unsalted cashews, soaked overnight

1/2 cup water

pinch of salt

3 Tbsp. dairy-free unflavored yogurt

Ladyfinger Biscuits: (30-32 ladyfingers)

3/4 cup butter

1-1/4 cup organic sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water, mixed

1 cup plain almond milk

2 tsp. vanilla extract

2-1/2 cup King Arthur organic flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Whipped Cream:

1-3/4 cup heavy coconut cream

2 Tbsp. organic sugar

Directions

Ladyfingers:

In a KitchenAid stand mixer, cream together the sugar and butter until fluffy, roughly 3-5 minutes on a high speed.
Slowly add the egg replacer you’ve mixed, the almond milk, and vanilla. Sift in the flour and pinch of salt. Mix until dough has formed.
Preheat oven to 350 degrees F.
In a delectoval pan, dispense roughly 3 Tbsp. of the batter evenly and bake for 15 minutes. When they are done baking, they should be springy to the touch.
Remove from the oven and allow to cool completely.

Whipped Cream:

In a stand mixer, whisk together the coconut cream until medium peaks are formed. Slowly add the sugar and turn speed to high for 2-3 minutes.

Mascarpone:

Using a handheld immersion blender, combine all of the ingredients for the mascarpone and pulse until smooth. Add the whipped cream to the mascarpone and fold together.

Custard:

Next, using a sauce pot, bring the almond milk and maple syrup to a slight boil. Sprinkle the cornstarch and whisk until custard thickens, roughly 2-3 minutes. Remove from heat, let cool and add the vanilla extract.
Pour the mascarpone whipped cream into the custard and fold together until smooth (don’t over mix or it will become grainy in texture).

Assembling:

In a bowl, mix together the brandy and espresso. Dip each lady finger into the espresso mixture.
Place 2 rows of 5 ladyfingers into a layer on a serving dish lined with plastic wrap.
Top with custard mixture and repeat previous step 2 more times with the ladyfingers. Spread remaining custard on top and dust with cocoa powder.

Chef’s tip: Instead of using brandy, you can use Baileys Almande Almondmilk Liqueur.

December 13, 2020December 18, 2020

Sufganiyot

Thinking back to my childhood when my grandmother used to make these Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!

Yield: 10 donuts

Ingredients

180 mL (3/4 cup) warm water, about 100 degrees F.

2 tsp. active dry yeast

2 1/2 cups organic all-purpose flour

1/4 cup + 1 tsp. organic cane sugar

3/4 tsp. Himalayan pink salt

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed

2 Tbsp. plant-based butter, room temperature

3 cups vegetable oil, for frying

1/2 cup jam of choice

Directions

In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.

Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.