Ryan – Page 22 – The Vegan Rhino

September 30, 2018October 31, 2020

No-Bake Pumpkin Cheesecake Bars

Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!

Yields 15 servings

Ingredients

Filling:

1/2 cup Vitacost pure maple syrup

2 tsp. pumpkin spice seasoning

2 8 oz. containers of Miyoko’s “Cream Cheese”

1 tsp. vanilla extract

1 1/2-2 cups pumpkin purée, homemade

1 tsp. lemon juice, freshly squeezed

Crust:

2 cups raw almonds, unsalted

8 mejdool dates, pitted

1 Tbsp. pure maple syrup

4 Tbsp. vegan butter or coconut oil

1/3 cup gluten-free rolled oats

1/2 tsp. pumpkin spice seasoning

1/4 tsp. cinnamon

Whipped “Cream”:

1 13.5 oz. can coconut milk, full fat

1/4 tsp. powdered sugar

1/4 tsp. vanilla extract

Directions

To make your crust using a food processor, combine the graham cracker crumbs, coconut oil, and mejdool dates. Pulse until mixture is well combined and is crumbly-looking.
Press crust mixture into a 11”x7” cake pan that has been lined with parchment paper. Set aside.
In a Kitchen-aid stand mixer, pour “cream cheese”, maple syrup, vanilla extract, pumpkin purée, pumpkin spice, and lemon juice and mix until well combined.
Pour mixture into the prepared pie crust and place into the freezer for at least 2 hours to set (overnight-48 hours preferred).
In your stand mixer, combine coconut cream, vanilla, and powdered sugar and whisk for 2-3 minutes until very smooth, be careful not to over mix.
Once bars have set, allow to defrost for 20 minutes before slicing into equal squares and top with whipped cream and a pecan.

Chef’s tip: Feel free to make the crust out of walnuts and almonds or use a mixture of graham cracker crumbs with walnuts or almonds.

September 26, 2018May 14, 2020

Hot Apple Cider

Each year, I have really enjoyed making my own apple cider with fresh organic apples. There is always the added benefit when you are able to make something from scratch. Controlling the sugar level and what ingredients you are using are key elements in reducing a lot of unwanted processed additives. This recipe will be a fan favorite during the fall and winter months.

Yields 4-5 servings

Ingredients

13 apples

3-4 cinnamon sticks

4 Tbsp. All Spice kernels

3/4 cup sugar

Directions

To prepare apples, decor and cut into slices.
Place into a large stock pot and cover with water. Add sachet of cinnamon and all spice. Place on high heat and bring to a rolling boil for an hour-uncovered. Reduce to low heat and simmer for 2 hours covered.
Remove from stove and pour mixture into blender or use a potato masher. After you blend for a minute or mash it, use a fine mesh strainer to remove all of the pulp.
Serve with vegan whipped cream on top and cinnamon.

Chef’s tip: For a smoother cider, you can use a cheese cloth to strain to remove any further pulp or spices.

September 25, 2018July 7, 2020

Sweet Potato Smoothie

Being creative with your smoothie making can be hard, so I have created this fall-inspired sweet potato drink. With only using organic and wholesome ingredients, this nutrient packed fall smoothie will be your new favorite morning snack.

Yileds 1 serving

Ingredients

1 sweet potato, roasted

2 cup plain almond milk

1/4 cup rolled oats

1 tsp. pumpkin spice seasoning

1/2 tsp. cinnamon

1 tsp. camucamu powder

pinch of Vitacost Himalayan Fine Pink Salt

Directions

In a Vitamix blender, place all above ingredients in and turn to highest setting. Blend for 2-3 minutes or until smooth.

September 24, 2018May 14, 2020

Authentic Columbian Arepas

It’s our favorite day of the week, Taco Tuesday! Change it up this week with these soft and fluffy Arepa’s. With only using 4 ingredients, this recipe is a great and easy weekday meal. After pan frying (or baking) these South American treats to perfection, you will want to try filling your Arepa’s with a variety of food! One of my favorite fillings is fresh jackfruit from Bedner’s Farm. It is a great “texture” if you are looking for an arepa with shredded “meat,” add beans, guacamole, tomato and enjoy! Don’t forget to try this with my Ancho Chili Sauce – it’s the perfect finishing touch for Taco Tuesday!

Yields 10 arepas

Ingredients

2 cups P.A.N Harina Blanca – Pre-cooked White Corn Meal

4 Tbsp. Earth Balance Vegan Buttery Sticks

2 1/4 cups of hot water

1 tsp. Vitacost Himalayan Pink Salt, for flavor

Directions

In a large mixing bowl, combine corn meal, melted butter, and salt. Slowly add the hot water in increments and mix until a dough-like consistency has formed.
- Note** Do not allow dough to get gooey, it should be slightly wet.
Next, grab a handful of the dough (roughly 1/4 cup) and roll it in to a round sphere. Flatten dough in to a disk shape using the palm of your hand.
Drizzle oil into frying pan and turn on medium-high heat. Cook arepas for 2-3 minutes on each side or until slightly golden brown.
Allow to cool and slice in half. Add desired fillings and enjoy.

Chef’s tip: For added flavor, you may choose to add some extra seasonings: cumin, oregano, red pepper flakes, or adobe all purpose seasoning.

September 23, 2018May 14, 2020

Peanut Butter Cup Nice Cream Bowl

I don’t know about you all, but there is something about peanut butter, chocolate, and bananas that resonates deep within! Morning’s can sometimes be dull or basic since we are usually rushing out of the door to conquer our daily duties. Thus leaving little to no time for us to focus on our most important meal of the day, breakfast. This is a great start to any day or even a great post-workout snack! In whatever you decide, you can always personalize this bowl and add any fruits, seeds, or powders of your choice.

Yields 1 smoothie bowl

Ingredients

3-4 frozen banana’s

1 tsp. moringa powder.

3 Tbsp. Vitacost Certified Organic Crunchy & Unsalted Peanut Butter – Gluten Free and Non-GMO

1 Tbsp. Hershey’s Natural Unsweetened Cocoa

1 medjool date, pitted (optional)

Toppings:

3 Tbsp. hazelnuts

1 Tbsp. agave nectar

1/2 sliced banana

2 Tbsp. carob chips

1 Tbsp. chia seeds

Directions

Blend all ingredients using tamper to help mixture along until smooth.
Pour into a bowl and add toppings.

September 21, 2018October 31, 2020

Roasted Fall-Inspired Stuffed Acorn Squash

One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!

Yields 2 servings

Ingredients

2 medium acorn squash, cut in half and seeds removed

1 cup Vitacost quinoa, dry

2 cups filtered water

1 small yellow onion

2 Tbsp. Vitacost maple syrup

2 Tbsp. apple cider vinegar

2 Tbsp. avocado oil

1/2 tsp. curry powder

1/2 tsp. ground cinnamon

1/4 tsp. smoked paprika

1/2 cup dried cranberries

1/2 cup whole walnuts, coarsely chopped

1/2 cup parsley, chopped

Pinch of nutmeg

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper

Directions

Preheat oven to 400 degrees F.
Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.

Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.

September 18, 2018May 14, 2020

Parmesan Chickpea Cutlets

I’m a sucker for authentic Italian food. Pretty much any combo of sauce, cheese and some sort of breading used to be my go-to. Going vegan certainly doesn’t change this. All it takes are a few alternate ingredients to duplicate any classic Italian dish. I created the following recipe to vegan-ize my favorite one of all! These chickpea cutlets come together super quickly and taste great when smothered in homemade tomato sauce with cashew “Parmesan” (or your preferred dairy-free cheese!). Be sure to pile your serving platter high because your family will devour this delicious, cruelty-free take on typical Parm.

Yields 4 cutlets

Ingredients

1 cups Vitacost Garbanzo Beans, soaked and drained

1 cup Lundberg Organic California White Basmati Rice

1 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 2 Tbsp. Water, mixed together

1 Tbsp. fresh parsley + extra for garnish

1 small clove garlic

1/4 tsp. Simply Organic Thyme

1 tsp. Simply Organic Oregano

1 tsp. Frontier Co-Op organic Poultry Seasoning

1/4 cup Edward & Sons organic Panko Breadcrumbs

1 cup plain almond milk

1 cup King Arthur Flour Organic Unbleached All Purpose Flour

2 cups tomato sauce

2 cups vegan Parmesan cheese

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. Spicely Organics ground black pepper

Directions

Preheat oven to 375 degrees F.
In food processor, pulse chickpeas, white rice and egg mixture until well combined.
Mix in poultry seasoning, parsley, thyme, oregano, salt and pepper.
Form dough-like mixture into flattened patty-shape discs.
Bread chickpea cutlet first by dipping into almond milk, then into the flour, then back into the almond milk, and finally into the bread crumbs.
Place breaded cutlets onto lightly greased baking sheet. Bake for 20 minutes or until golden brown.

Chef’s tip: For easier breading, place formed cutlets into the freezer to harden.

September 17, 2018May 14, 2020

Simple Nachos

These may look like any ordinary nachos you may get- but I advise you they are not. This plant-based nacho cheese will shock you once you know it is not made with any dairy or cheese. These nachos are simple enough where all you need is some drizzled sauce and sliced jalapeño peppers. You can always add your toppings of choice if you would like guacamole, salsa, corn, etc. Enjoy!

Yields 16 oz

Ingredients

1 bag of organic yellow corn chips

1 jalapeño pepper

1/2 cup na-cho average cheese dip

Directions

Place chips on plate and pour cheese sauce on top. Place jalapeño or any other toppings you would like and serve.

Chef’s tip: To make sure that you don’t get too much spiciness, de-seed the jalapeño before putting it as your topping.

September 16, 2018May 14, 2020

Minty Watermelon Citrus Spritzer

Enjoy this quick and easy way to start incorporating homemade juice into your routine. Rich in water, watermelon is a personal go-to when it comes to making healthy sips on the fly. Simply blend the sweet fleshy insides until you’re left with a slushy-like liquid and strain the pulp. What you do next with your fresh watermelon juice is up to you. But my favorite additions to make this refreshing beverage even more nutritious include citrus and herbs. Get the full recipe below for instant revitalization!

Ingredients

2 cups watermelon juice

1/4 cup lime juice, fresh

1/4 cup lemon juice, fresh

2 cups sparkling water

1 bunch mint

slices of lemon and lime

Ice

Directions

In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
Pour juice through small mesh strainer to remove pulp.
Pour into large pitcher, add lemon and lime juices, mint, and club soda or sparkling water and top with ice.

Chef’s tip: This drink goes great with a splash of champagne! If you’re celebrating something special, fill a glass a quarter of the way with champagne and finish it off with juice.

September 13, 2018May 14, 2020

Raw Blueberry Cheesecake

This light and fresh “cheesecake” will blow you and your friends away when you bring this over to your next family gathering or party. Made by soaking cashews over night and blending into a creamy mixture with aromatic flavors like lemon and fresh blueberries.

Yields 10 slices

Ingredients

Filling:

3 cups cashew, soaked overnight

3/4 cup filtered water

3/4 cup maple syrup

1/2 cup coconut oil, melted

1/4 cup lemon juice, reserved for half of the mixture

1 cup fresh blueberries

1 tsp. vanilla extract

Crust:

2 cups almonds

1 Tbsp. Butter

8-10 mejdool dates

1/2 tsp. Simply Organic almond extract

1/4 cup oats

Pinch Vitacost Fine Himalayan Pink Salt

Directions

Spray and line with parchment paper the bottom of a round springform pan. Set aside for later.
In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly. Place in the freezer to set for 30 minutes.
In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
- Option** Cut mixture in half and add fresh blueberries. Blend until smooth. Pour 2 cups of filling on to almond crust, allow to firm up in freezer for 10 minutes. Then add the 2 cups of blueberry filling on top.
Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.

Chef’s tip: You can either mix all of the filling ingredients together or if you want, you can split the mixture in half and add 1/2 cup of blueberries to the mixture.