Ryan – Page 23 – The Vegan Rhino

September 11, 2018May 14, 2020

Eggplant “Meatballs”

The best meatless “meatballs” recipe, that is made out of farmed fresh ingredients, is here. Italian food like this is normally made with large amounts of cheese and meat. But not these ones guys! Having a dinner like this brings back so many good memories. In the process of making this recipe, I was able to reminisce in flavors that I remember as a child with my grandmother’s cooking. Those ladies sure know how to cook! Being able to create something that is 100% fresh and plant-based but still taste like a meatball is molto bene in my book!

Yields 10 medium

Ingredients

1 eggplant, peeled

1 cup cooked TruRoots Organic Sprouted Green Lentils

2 cloves garlic, finely chopped

1 small yellow onion

1 tsp. fresh thyme

1 tsp. Simply Organic Oregano

1 Tbsp. fresh parsley

2 Tbsp. fresh basil

1/2 cup Edward & Sons Organic Panko Breadcrumbs

1/4 cup Bragg Premium Nutritional Yeast Seasoning

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

Directions

Preheat oven to 400 degrees.
Begin by chopping both the eggplant and onion and placing onto a baking sheet that has been lightly oiled. Roast for 15 minutes or before it browns, once the liquid has been released.
In a food processor- take your cooked lentils, eggplant and onion mixture, and garlic and pulse until mixed and smooth. Pour mixture into a mixing bowl.
Add your thyme, oregano, parsley, and basil, breadcrumbs, nutritional yeast, salt and pepper and mix to combine. If mixture is moist, add more breadcrumbs. Allow mixture to set in fridge for 15 minutes.
Roll the mixture into 1 inch balls and place and light oiled pan. You will bake for 30-45 minutes or until golden brown. Turning every so often to get all sides crispy.
Remove from the oven and serve with favorite sauce.

Chefs tip: You can add 1/2 cup vegan parmesan cheese to the mixture before rolling into balls.

September 10, 2018May 14, 2020

Cheese Fries

Looking to step up your french fry game? This awesome na-cho average cheese sauce is a great way to make your basic side dish into something new and tasty! Just top it off with some homemade mushroom bacon and green onions. Once you taste how cheesy these are without the dairy, you’ll be surprised and wanting more!

Yields 16 oz

Ingredients

1 russet potato, sliced into sticks

1 half lemon, juice

pinch of Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper

1/3 cup na-cho average cheese dip

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, add the sliced potato and coat with lemon.
Lay fries in a single layer on pan and roast for 20-30 minutes or until golden brown.
On a plate, place potato wedges down and top with nacho sauce, mushroom bacon, and green onion. Serve immediately.

September 7, 2018May 14, 2020

Classic French Onion Soup

This classic soup has been one of my favorites for as long as I can remember. Any time that I would see it on a menu at a restaurant, I would order it. Since going plant-based, craving French onion soup has proposed some challenges. If you’re not familiar with this drool-worthy dish, it’s traditionally made with beef broth and drenched in melted cheese—no thanks! So finally, after a long wait, I decided it’s about time to allow my taste buds to reminisce and indulge in the flavors I enjoyed so much. So here you have it, folks! A cruelty-free, plant-based spin on my favorite soup.

Bonus recipe: Love bread? Try making a homemade French baguette!

Yields 4 servings

Ingredients

5 large yellow onions

2 1/2 Tbsp. Annie’s Natural organics Worcestershire sauce

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 Tbsp. sherry

1 cup filtered water

32 oz. low-sodium vegetable broth

1 tsp. Simply Organic Thyme Leaf

1-1/2 Simply Organic Bay Leaf

1 tsp. Vitacost Fine Himalayan Pink Salt

1/2 tsp. Spicely Organics Ground Black Pepper

4 slices vegan provolone cheese

Directions

In large stock pot. sauté onions with oil. Add salt and pepper. Cook 10-15 minutes on medium-low heat.
Add sherry and cook on high heat for 2-3 minutes. Add Worcestershire sauce, water, vegetable broth, thyme and bay leaves. Bring to boil. Reduce heat and simmer for 20-30 minutes.
Scoop soup evenly into four bowls and top with 1 slice of provolone each. Broil in over for 1-2 minutes or until cheese is bubbly and golden brown.

Chef’s tip: If you do not have sherry for this recipe, it is OK to omit.

September 5, 2018May 14, 2020

Coco’s Macadamia Nut Cookies

These gooey and crunchy cookies will leave your mouth watering, once you smell and taste how good they are! Recently, I created this recipe for a good friend of mine who wanted a cookie with macadamia’s and dark chocolate- so what did I do? Made her this recipe! So get ready to impress your friends and family with these awesome nutty cookies!

Yields 24 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Nutiva organic unrefined coconut sugar

2 1/2 cups King Arthur organic flour

2 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 4 Tbsp. Water, mixed

2 tsp plain almond milk

1 tsp Simply Organic almond extract or vanilla extract

1/4 tsp Simply Organic ground nutmeg

1/2 tsp Vitacost Himalayan Fine Pink Salt

1 tsp baking soda

1 cup Enjoy Life Real Chocolate Chips Morsels Dark Chocolate

1 cup Royal Hawaiian Orchards Natural Macadamias Unsalted, coarsely chopped

Optional Caramel Sauce:

1/2 cup Vitacost organic light brown sugar – non-GMO

1/8 cup plain almond milk

1/2 tsp vanilla

1/2 tsp coarse rock salt

Directions

Preheat oven to350 degrees.
In a mixing bowl, combin sugar and butter and cream together. Add the egg replacer into the creamed sugar mixture until well incorporated.
Pour the flour, baking soda, almond milk, almond extract, salt, and nutmeg into the bowl and stir until dough has formed. Gently fold in the dark chocolate and chopped macadamia nuts.
Roll dough into 1 inch balls and place onto a baking sheet. Bake cookies for 12-15 minutes or until slightly golden brown.
Remove from oven and allow to cool.
Drizzle cookies with caramel sauce or smear over the top. Cool and serve or store in container.

Chef’s tip: For an extra crunch, make sure to add some almond slivers or chopped walnuts to the dough mix!

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

September 4, 2018May 14, 2020

Na-Cho Average Cheese Dip

If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.

Yield 16 oz.

Ingredients

1/2 cup filtered water, for boiling

2 cups russet potatoes, chopped

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. Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

Pinch of smoked paprika

Directions

In a small pot with 1/2 cup water, boil the potatoes and carrots until fork tender. Drain and place into a blender.
In the blender, combine the remaining ingredients and blend until smooth.
Serve either hot or cold

Chef’s tip: Add a jalapeño and diced tomatoes for the best queso dip

September 3, 2018May 14, 2020

Italian Sausage and Peppers

This easy sausage and peppers recipe will be the new house favorite at dinner. This classic meal is hearty and can be made several ways. You can either serve this in a hoagie Italian-style with your tomato sauce or you could place the sausage and peppers over white rice and serve with the sauce on top. Either way, the choice is going to leave your belly full and your mouth smiling.

Yields 4 servings

Ingredients

Vegan Sausage:

1 cup Bob’s Red Mill Garbanzo Bean Flour

1/2 cup Bob’s Red Mill Vital Wheat Gluten

4 oz tofu firm, drained but not pressed

1/4 cup sun-dried tomatoes

1/2 tsp Simply Organic oregano

2 tsp. Simply Organic fennel seeds, optional

1 Tbsp. fresh basil

1 tsp liquid smoke

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

1 cup authentic homemade italian tomato sauce

Peppers and Onions:

1 medium red bell pepper

1 medium green bell pepper

1 large yellow onion

1 garlic cloves

1/2 cup authentic homemade italian tomato sauce

1 Tbsp. fresh parsley, chopped

1/2 tsp Simply Organic oregano

2 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

pinch Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper

Directions

Peppers and Onions:

In a frying pan, drizzle olive oil and place your thick onion slices (do not cube) and sauté for 5 minutes.
Then add the peppers, salt, pepper, and oregano. Allow to slightly brown, 10-15 minutes. Add garlic and cook for additional 2-3 minutes. Set aside.

Vegan Sausage:

Preheat oven to 375 degrees F.
In a food processor, pulse all ingredients until dough like mixture has formed and is well combined.
Using parchment paper, cut into 4 squares depending on how large or small you want to make the sausage links. Grab some of the mixture and roll it into the shape and wrap it up in the parchment paper (twisting the ends to seal).
Bake sausages for 20-25 minutes.
To crisp up the outside, drizzle of olive oil to coat a pan. Turn on medium-high heat and pan fry sausage for 3-5 minutes.
To assemble, place the peppers and onions in a hoagie with the sausage on top. Drizzle some homemade sauce on top and add some parsley or vegan parmesan cheese.

Chef’s tip: You can rub a clove of garlic on the bread and smear with vegan butter. Top with parmesan cheese and bake at 375 degrees F to get it nice and crispy!

September 2, 2018May 14, 2020

Tahini Dressing

Need a dressing that is light, fresh and fragrant minus all the extra calories? This tahini dressing packs a huge punch for only needing a little bit on your salad, sandwich, or whatever you chose. Just simply blend everything up in a blender and watch how it transforms into a creamy and flavorful dressing.

Yields 4 oz

Ingredients

1/2 cup of Vitacost Certified Organic Unsalted Sesame Tahini, well stirred

1/3 cup water

1/3 cup lemon juice

1 large garlic clove

2 Tbsp. Flat Leaf Parsley, freshly chopped

1/4 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp Spicely Organics Black Peppercorns- Tin

Directions

In a blender, combine all ingredients above and pulse until mixture is smooth and well combined. Place into airtight container and allow dressing to set for 30 minutes, or until chilled.

Chef’s tip: I recently discovered adding 1/2 tsp of dijon mustard to the dressing adds a great flavor that is much different than the normal tahini (Thanks Elyssa and Jeff)

August 31, 2018May 14, 2020

Spicy Vegetable Pizza

A crispy pizza topped with colorful plant-based ingredients. Now that is a pie! Instead of using normal marinara sauce, this pizza is drizzled in hot sauce to make one of the simplest veggie pizza’s. After letting the dough rise and pressing it down into a circle or rectangle shape, you get to decide what you will top it with. This part can be totally up to you and what you have on hand or buy. I went with what I had and made this supreme hot sauce veggie pizza. After making this, you will be flipping dough in the air in no time! Make sure to give this a try the next time you are craving some pizza.

Yields 8 slices

Ingredients

Dough:

2 1/4 tsp. Red Star Active Dry Yeast

1 tsp. Simple Truth organic sugar

1 cup warm filtered water

2 1/2 cups King Arthur organic flour

2 Tbsp. Vitacost certified organic extra virgin olive oil

1 tsp. Vitacost Himalayan Fine Pink Salt

Toppings:

2 mushrooms

1/2 cup eggplant, cubed

1/4 cup red onion

4 small garlic cloves, whole

1/4 cup red hot sauce

Sprinkle vegan cheddar cheese

Directions:

In a bowl, dissolve yeast, sugar, and warm water. Allow it to get foamy on top, roughly 5-7 minutes.
Preheat oven to 350 degrees F.
Stir in the flour, oil, and salt to form the dough. Allow to rest for 20 minutes covered.
When dough is done resting, then out onto a lightly floured surface to roll pizza into circle or rectangular shape.
Pour hot sauce over dough and then add your toppings.
Bake for 10 minutes and then rotate- cooking for an additional 5-10 minutes or until desired browness is achieved.

Chef’s tip: To crisp up the sides and top of the pizza, place under the broiler after baking for 2-3 minutes. This will get you a nicely colored crust and crispy-gooey cheese. If for any reason the bbq sauce it too spicy, you can add 1 Tbsp. vegan butter to mild it out.

August 29, 2018May 14, 2020

Zesty Key Lime Pie

Don’t let its gourmet presentation trick you. This half-baked dessert is actually one of the easiest recipes you’ll ever make. Simply create the creamy base by blending soaked cashews with fresh, aromatic ingredients for a tangy, yet oh-so-sweet, treat. Full disclosure: the first time I made this pie was for a housewarming party and just moments after placing it down on the buffet table, it was devoured. Trust me, this light, guilt-free dessert is ideal for any occasion.

Yields 8 slices

Ingredients

Filling:

1 cup Vitacost organic whole raw cashews, soaked

1/3 cup Vitacost organic maple syrup

1 can full fat coconut milk

3/4 cup lime, juice

5 Tbsp. organic corn starch

1 Tbsp. lime zest, to garnish

1 tsp. Simply Organic Madagascar pure vanilla extract

Crust:

2 cups almonds

3 Tbsp. Earth Balance Vegan Buttery Sticks

3-4 mejdool dates, pitted

1/2 tsp. Simply Organic almond extract

1/4 cup oats

1 tsp. Simply Organic Madagascar pure vanilla extract

Pinch Vitacost Himalayan Fine Pink Salt

Directions

Crust:

Preheat oven to 350 degrees F.
Melt the butter and pour into a food processor with the crust ingredients. Pulse until well combined.
Press crust mixture down into sprayed cheesecake pan until evenly distributed.
Bake for 20 minutes or until golden brown (careful not to burn).

Filling:

Mix all ingredients together in a blender. Then pour into a sauce pan and bring to a boil on medium-high heat.
Stirring constantly, allow to boil for approx. 8 minutes or until it has thickened (if any lumps form, you can always smooth it out in the blender again).
Once thickened, pour into pre-pressed pie crust. Place in to the refrigerator to set for 4-6 hours or store in freezer overnight for best results.
Serve with vegan whipped cream and lime zest on top.

Chef’s tip: Depending on your preference for tartness or sweetness, you can always add more lime juice, zest, or maple syrup.

August 28, 2018May 14, 2020

Jackfruit Taco

Taco’s can be a great dinner on any night, however, they are especially better on Taco Tuesday! If you have yet to have a taco with jackfruit, this is your time to try. This homemade version will spice up your night with just the right kick, making your taco night a whole lot better!

Yields 4 tacos

Ingredients

1 small jackfruit, halved

1 Tbsp. olive oil

2 tsp. cumin

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. red pepper flakes

1/4 tsp. oregano

1/2 tsp. smoked paprika

1 tsp. salt

1 tsp. pepper

pinch of cilantro, garnish

Directions

In a pot, place the halved jackfruit and cover with water to boil on medium heat. Simmer for 45 minutes or until tender.
Take the pods (they are surrounding the seeds) as well as the stringy flesh portions between the pods and skin. You will use all of this meat for the taco filling.
In frying pan, place on medium heat and add olive oil. Once warm, add jackfruit meat and all seasoning, stirring until well combined.
Serve immediately with choice of toppings: lettuce, salsa, guacamole, corn salsa, etc.

Chef’s tip: To make your own hard corn taco shells, take a muffin tin and place it upside down. Take 3 corn tortilla shells and stand them up. Bake at 375 degrees F for 10-14 minutes, careful not to burn.