Ryan – Page 20 – The Vegan Rhino

October 31, 2018October 31, 2020

Pumpkin Spice French Macarons

French Macaron Shell

This airy and fluffy “cookie” is one of my favorite treats to indulge on. Being able to create a French macaron recipe in my own kitchen is something I have always wanted to do. So here we have my pumpkin spice French macaron filled with a pumpkin buttercream. One of the most interesting things that you will learn from this recipe (other than patience) is in the power of food alternatives. Using chickpea liquid and sugar as your meringue base really goes to show that you can still create these delicious desserts, without diary or the use of eggs. With that being said, I hope you enjoy this recipe and bon appétit!

French Macaron Merengue

Yields 36 macaroons

Ingredients

Shell:

1/2 cup concentrated aquafaba, (chickpea liquid)

3 Tbsp. fine granulated sugar

100g Vitacost almond flour

200g Vitacost powdered sugar

1 tsp. pumpkin spice

Buttercream:

3/4 cups Earth Balance Vegan Buttery Sticks, room temperature

2 1/4 cups Vitacost powdered sugar

1 3/4 tsp. plain almond milk

1 1/2 Tbsp. organic pumpkin puree, homemade

1/8 tsp. Pumpkin spice seasoning

French Macaron

Directions

Aquafaba concentrate
1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1/2 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).

Shell:

In food processor, pulse almond flour and powdered sugar until super fine. Add pumpkin spice, pulse and set aside.
To make meringue, use stand mixer to whip cold aquafaba concentrate for 10-15 minutes until medium peak forms. Slowly add sugar, a little at a time, until incorporated. Mix again for another minute or two until sugar mixes in fully. (This is ready when you can turn bowl upside down and meringue stays put.)
Using spatula, fold almond mixture into meringue. To fold, carefully bring spatula through middle of bowl toward you. Scraping sides of bowl, fold bottom layer onto top portion. Continue until mixture is fully incorporated and fluid (like molten lava). Note: If you do not properly fold batter, you will end up with cracked or hollow shells. Making sure the air is evenly distributed and the consistency is just right is very important. To test consistency, scoop batter with spatula into “8” shape. One clean swoop, means you’re ready to pipe!
Fill piping bag with mixture. On parchment-paper-lined baking sheet, draw 2-in. circles or dispense even amount of dough. To eliminate air bubbles, slam tray onto kitchen counter. Smooth out any “nipple” that formed from piping. Allow shells to sit for 90-120 minutes or until outside is no longer sticky to the touch.

Preheat oven to 300 degrees F.

Bake 14 minutes, checking frequently toward the end. You should be able to peel shells off parchment paper without sticking.
Using spatula, carefully lift macaron shells off parchment paper. Transfer to cooling rack.

Buttercream:

Preheat oven to 400 degrees F.
If making homemade pumpkin puree, slice small baking pumpkin in half and lightly drizzle with oil. Place halves onto baking sheet, flesh side up, and roast for 40 minutes or until tender.
Once done roasting, add chunks of cut pumpkin into food processor (skin removed) and blend until smooth. (Use remaining purée for future recipe.)
In mixing bowl, beat room temperature butter until fluffy and white in color. Add powdered sugar, almond milk, pumpkin spice and either canned or homemade pumpkin purée and mix until frosting forms; about 3-4 minutes.
Spoon buttercream into middle of macaroon shell and top with another shell; carefully wiggling the two halves together. Once all are assembled, place into refrigerator for 24-48 hours or freeze up to 3 months.

Chef’s tip: To prevent a major macaron fail, avoid substituting ingredients or altering measurements.

October 30, 2018May 14, 2020

Mango-Pineapple Salsa

Brighten up your next taco night with this mango-pineapple salsa or enjoy this on top of a crab-less “crab cake”, whatever you choose to pair it with, I promise this salsa will bring a fresh taste to your meal! In most cases, salsa is pretty boring, but this 7 ingredient mango-pineapple salsa will liven’ things up a bit! The unique blend of fruit, lime, onion, and hint of mint will have you dipping chips over and over again!

Yields 3-4 servings

Ingredients

2 cups mango, diced

1 cup pineapple, diced

1/4 cup red onion, chopped

1 small red pepper, small cubes

1 cup cherry tomatoes, cut in quarters

10-12 fresh mint leaves, chopped

1 tsp. jalapeno, minced (optional)

1 medium lime, juiced

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

In a mixing bowl, combine all above ingredients. Stir until completely mixed and set in the refrigerator for 1 hour to allow flavors to meld.
Serve with chips or on top of tacos, enchiladas, etc.

Chef’s tip: If you would like to add more heat, feel free to add the seeds of the jalapeño to spice it up.

October 26, 2018July 7, 2020

Apple Cider Donuts

With apple season upon us, now is a great time to get a head start on all things apples, included this easy plant-based donut! To get started, you can use store bought apple cider or you can take a homemade approach and check out my recipe below. A secret tip to add a boost of Vitamin C is to add some fresh squeezed orange juice to freshen it up even more. Overall, these donuts bring back awesome memories of apple picking and other fall activities.

Yields 12 donuts

Ingredients

Dough:

3 1/2 cups King Arthur organic flour

3/4 cup sugar

1/2 tsp. baking soda

2 tsp. baking powder

1/4 cup butter

3/4 cup Apple cider, concentrated

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, mix and set aside

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. Vitacost Himalayan Pink Salt

Topping mix:

1/2 cup brown sugar

1 Tbsp. cinnamon

1 Tbsp. Palate Cinnamon Sugar Cookie

2 tsp. pumpkin spice seasoning

Directions

In a mixing bowl, combine all of the dry ingredients: flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
In a kitchen-aid mixer, mix together apple cider and butter. Then add egg replacer. Slowly incorporate the dry mixture into the wet, on a slow speed. Once dry incredients have combined, pour onto a floured counter top.
Knead dough until it is not so sticky. Roll out until it is about 1/2 in thick, make sure not too thing or they won’t puff up as well. With a circle cutter, cut out your donut shape and use a cutter to make the hole in the middle of the donut.
In a large pot, full with 2 1/2 cups of oil and bring to around 325 degrees to 350 degrees F. Add donuts into oil and bake for 2-3 minutes or until both sides are brown and puffed.
Immedietly remove donuts from oil and place into bowl with topping mixture. Roll around to coat and place on baking rack to cool.

Chef’s tip: You can always finely chop up peeled apples and add them to the dough.

October 24, 2018May 14, 2020

White Bean Swamp Chili

Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!

Yields 5-6 servings

Ingredients

1/4 cup olive oil

1 large white onion, chopped

6-8 garlic cloves, chopped

1 cup tomato sauce

1/2 cup tomato paste

1 cup filtered water

1-1/2 cup cannellini beans, whole

1-3/4 cup cannellini beans, pureed

1-1/2 cup navy beans

2-1/2 cups tomatos, diced

2 cups whole corn

1/2 cup chives, to garnish

Spices:

1 Tbsp. curry powder

2 tsp. cayenne powder

2 tsp. ground coriander

4 Tbsp. chili powder

1/2 tsp. all spice

2-3 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

1 Tbsp. organic sugar

Directions

In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
Cook for 1-2 hours (I cooked mine for 3 hours).
Serve topped with sour cream and chives or cheddar cheese of choice.

Chef’s tips: I cooked my chili for 3 hours

October 23, 2018May 14, 2020

Tomatillo Sauce

This quick and easy sauce is a must have in the fridge! All you need is a blender and some fresh plant-based ingredients to create this flavorful sauce to top any enchilada, taco, arepa, or whatever you choose. The next time you are at the store and you spot those green tomatoes with an outer husk (and you are questioning what they are) don’t be afraid to grab some and make this. You will be delightfully surprised at how delicious this is!

Yields 2 cups

Ingredients

1/2 cup vegetable broth

10 tomatillo, husk removed

Half of a medium red pepper

Half of a medium orange pepper

1 cup oyster mushrooms

1/2 tsp. cumin

1 clove of garlic

1/4 cup fresh parsley

1 Tbsp. siracha

Pinch of Vitacost Himalayan Pink Salt

Pinch of Spicely Organics Black Ground Pepper

Directions

In a medium sauce pan, combine all above ingredients and turn to medium-high heat. Once liquid has come to a rolling boil, turn to medium-low heat and simmer for 15-20 minutes, or until tomatillos are tender.
In a Vitamix blender, pour the hot mixture carefully into the blender and blend for 1 minute or until mixture is smooth.
Pour sauce into a mason jar and serve or allow to cool and store in the refrigerator.

Chef’s tip: To spice this sauce up from a mild/medium heat profile, add half of a jalapeño pepper to the blender (seeds will make it more hot).

October 21, 2018May 14, 2020

Best Ever Pancakes

Mornings can be tough to get breakfast ready since we are normally rushing to start our day and get out of the house for work, school, or any other activity we have going on. This pancake recipe is super simple and will not take you more than 15 minutes to make- leaving you ample amount of time to eat this stacked high tower of fluffy-goodness. In my filling, I wanted to add peanut butter and sliced apples, however, you can add anything you’d like. Whether it be blueberries, bananas, yogurt, or jam, feel free to get creative with this best ever pancake recipe!

Yields 10 pancakes

Ingredients

1-1/2 cup King Arthur organic flour

4 Tsp. baking powder

2 Tbsp. Woodstock organic cane sugar

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

1¼ cup plain almond milk

¼ cup Earths Balance Vegan Butter + more for cooking

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Directions

In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter.
Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
Serve the pancakes stacked with peanut butter and sliced apples.

Chef’s tip: You can add whatever topping to the pancakes, in the picture, I added peanut butter with sliced apples and peanuts.

October 19, 2018October 29, 2020

Cardamom Butter Cookies

These cookies pack an amazing flavor combination with the saffron, lemon, and cardamom! Although I added saffron to the recipe, the cardamom is still the main flavor (I just love how the saffron compliments the other spices). These cookies are a great way to end any meal or dinner party, so cozy up with a nice fire and enjoy this amazing light and airy treat.

Yields 15 cookies

Ingredients:

1/2 cup Earths Balance Vegan Buttery Stick, cubed

1/2 cup Woodstock organic cane sugar

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

1/2 cup + 3 Tbsp. King Arthur organic flour (1-3/4 cup)

1/2 cup + 3 Tbsp. whole wheat flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground cardamom

1/4 tsp. saffron

2 Tbsp. lemon juice

Directions:

Preheat oven to 350 degrees F.
In your Kitchen-aid stand mixer, combine the butter and sugar until creamy, about 2-3 minutes.
In a medium glass bowl, combine sifted flour with cardamom, lemon juice, and salt.
Add mixture to the butter and sugar slowly until dough has formed.
On a baking sheet, spray with oil or use baking mat so cooking don’t stick. Using a cookie scooper, dispense cookie from scooper or roll up the dough into 1″ rounds and flatten surface into a disc shape.
Bake cooking for 12-15 minutes or until golden brown.

Chef’s tip: Chill your butter and if you do not want to use a half and half mixture for the flour, you can use 1-3/4 cups of wheat flour.

October 18, 2018October 31, 2020

Pumpkin Gnocchi

Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner.

Yields 4 servings

Ingredients

1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

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

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced

7-8 fresh sage leaves

Directions

Preheat oven to 400 degrees F.
On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape.
Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter).
Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.

October 17, 2018May 14, 2020

Caramel Apples

After picking apples at a fruit farm, what are you going to do with them? In this recipe, you can take those apples and make an amazing dairy-free caramel that will bring you back to those childhood memories of fall as a kid. This is a great recipe to make with your young ones during the holiday season, so please feel free to give it a try! You and your kids will be so happy with how these come out.

Yields 12 servings

Ingredients

12 apples

1 cup Earth Balance Vegan Buttery Stick

1-1/4 cups Vitacost brown sugar + 1/4 cup water

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

In your sink, allow apples to soak in hot water for 5 minutes to remove the wax. This will help the caramel stick to the apple better. Use a wash cloth to wipe and remove any wax residue as well.
Place popsicle sticks into apples and place into the freezer for 1 hour. This will also allow the caramel to stick to the apples better.
In a sauce pan, add all ingredients and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage).
Remove from heat and and allow to cool slightly before adding the vanilla extract. Allow caramel to cool to thicken.
Remove apples and dunk the frozen apple into the caramel sauce and then immediately into the chopped peanuts. Be sure to carefully press into the caramel to stick.
Place apples onto a lined baking sheet with parchment paper (lightly greased with butter) to prevent sticking. Put into the fridge for an hour to allow caramel to set.

Chef’s tip: To test the caramel, drop a tiny amount into a glass filled with water. If it forms a hard ball, it is ready. Caramel can differ from person to person so this is a neat way to check!

October 16, 2018May 14, 2020

Baked Granola Bars

Baked Granola Bar

Making your own granola bars is such a simple way you can add a snack or quick breakfast meal to your busy schedule. Instead of turning to the alternative “store bought” version, give these a go! In under 30 minutes, you will have an amazing healthy-wholesome bar for each day of the week, leaving you an extra bar to share with a friend.

Baked Granola Bar

Yields 8 bars

Ingredients

2 cups rolled cooking oats

1/2 cup raw unsalted almonds

1/4 pumpkin seeds, shelled or unshelled

1/4 cup walnuts, roughly chopped

1/2 Vitacost pure maple syrup

3 Tbsp. Earths Balance Vegan Buttery Sticks

1/2 tsp. almond extract

1/4 tsp. Vitacost Himalayan Pink Fine Salt

1/2 cup dried cranberries or 1/4 cup chocolate chips

Baked Granola Bar

Directions

Preheat oven to 350 degrees F.
Line a 9” square baking pan with parchment paper and lightly spray with cooking spray. Set aside.
In a bowl, add all ingredients together and mix until oats have soaked up some of the moisture from the maple syrup and butter, pour mixture into the lined pan.
Press granola down so that it is evenly spread across the pan.
Bake for 25 minutes until it is golden brown. Remove from oven and allow to cool slightly before removing bars and slicing. This way you can get nicely cut bars while they are semi-soft before they fully harden.
You can place the granola bars into the refrigerator and store in an airtight container for later or you can enjoy them on top of your yogurt or alone as a snack.

Chef’s tip: Make sure that you use parchment paper so that you can pull the baked outs out of the pan.