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Author: Ryan

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Strawberry-Stuffed Citrus Sponge Cake Roll Up

Photo Cred: Ivy Becker

Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!

Photo Cred: Ivy Becker

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water

3/4 cups all-purpose organic flour

1 tsp. baking powder

1/3 cup fresh squeezed orange juice

1 tsp. almond extract

1/4 tsp. Vitacost Fine Himalayan Pink Salt

2/3 cup strawberry jam

1 Tbsp. orange zest, garnish

Butter cream frosting:

1.5 cups Earth Balance Vegan Buttery Sticks, room temperature

4.5 cups powdered sugar

2.5 tsp. water

1-1/2 tsp. vanilla

 

Directions

Cake:

  1. Preheat oven to 375 degrees F.
  2. Grease and line a baking sheet with parchment paper.
  3. In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
  4. Add the flour, salt and baking powder into the batter, until fully combined.
  5. Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
  6. Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
  7. Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.

Butter cream:

  1. In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.

Assembly:

  1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
  2. Re-roll the cake back up into a log shape.
  3. Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
  4. Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
  5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.

 

 

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Creamy Broccoli Cheddar Baked Potato Soup with Portobello “Bacon”

Broccoli Cheddar Soup - The Vegan Rhino

This isn’t any ordinary baked potato soup. Why, you ask? Well, it may be rich, it may be creamy, but this baked potato soup is both dairy- and bacon-free. Plus, it tastes way better (and it’s healthier).  What’s even more exciting is that this recipe includes two star ingredients from another comfort food favorite: broccoli and cheddar. You definitely won’t regret asking for seconds when it comes to this tasty soup that you can enjoy for lunch or as an appetizer.

Yield 6 servings

Ingredients

1 russet potato

2 broccoli heads

1 medium onion, diced

3 celery stalks, diced

2 medium carrots, cubed

2 garlic cloves, minced

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 quart plain almond milk

3 cups vegetable broth

3 Tbsp.

1/4 green onion, leave 1 Tbsp. to garnish with

1/2 cup vegan sharp cheddar cheese, leave a pinch for garnish

Portobello mushroom “bacon”

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch Vitacost Fine Himalayan Pink Salt

Croutons

1 small ciabatta bread, diced into cubes

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp. garlic powder

Pinch Vitacost Fine Himalayan Pink Salt

Directions

Bacon:

  1. Preheat oven to 400 degrees F.
  2. In bowl, drizzle oil over sliced mushrooms.
  3. Add salt, pepper and smoke flavor. Mix until evenly coated.
  4. On baking sheet, evenly arrange mushrooms.
  5. Bake 10-15 minutes.
  6. Flip mushrooms and bake for another 10 minutes or until brown and crispy.

Croutons:

  1. Preheat oven to 375 degrees F.
  2. Drizzle oil onto baking sheet.
  3. Add diced bread and coat with salt, pepper and garlic powder.
  4. Bake for 10 minutes until golden brown.

Soup:

  1. In large pot, sauté sliced onion, carrot and celery for 5-10 minutes until transparent and soft. Season with salt, pepper and garlic.
  2. Sprinkle flour over sautéed vegetables and mix. Slowly add vegetable stock, almond milk, broccoli and potatoes to pot. Bring to boil and reduce heat to low. Simmer for 30 minutes or until potatoes have cooked. Mix in green onions.
  3. Serve with croutons, green onion, vegan cheddar cheese and mushroom “bacon” on top.

Chef’s tip: You can add 1-1/2 cups of vegan cheddar cheese to the soup directly and stir to mix if desired.

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Composting for Beginners: 2 Ways to Use Your Scraps

Composting - The Vegan Rhino

Curious about what happens to the banana peels, citrus rinds and apple cores you toss in the trash can? Otherwise known as “food scraps,” these often-discarded items are doomed for an after-life in a landfill—not the best use of these functional remains.

According to The Guardian, “Americans waste 150,000 tons of food each day—equal to a pound per person.”

I understand that waste, in some cases, is inevitable on a large scale (after all, we can’t control what a big-box grocery store deems fit for its shelves). However, I suggest giving composting a try. It doesn’t matter where you live or whether you have a garden. Composting can be for everyone! Check out the following ways to make it work for you:

The freezer method
Living in an apartment or dorm room? No problem! Start collecting your food scraps in a brown paper bag, which is compostable, or air-tight container. I keep my brown paper bag in the freezer and add my food scraps every time I prepare food. As the bag fills up, I simply remove it and bring it to a local farm. A quick Google search will most likely yield several community gardens in your area (look into gardening programs at nearby schools and nursing homes, too!). Call each one until you find an organization that will accept your scraps!

You can also share your soil with your neighbors! Perhaps they will share some fresh goodies with you for helping their garden grow strong.

Composting for your garden

Start with soil. Place it at the bottom of your compost container then add  food scraps and other organic matter to the container, mixing periodically. Top the mixture with more soil and continue the cycle. Use this organic soil in your home garden.

Composting is one of the best ways to reduce food waste. It requires virtual zero energy on your part and leaves you with healthy, nutrient-dense soil to grow your next harvest!

If you do not have an outside garden, check out 7 Things to Do with Compost if You Don’t Garden.

 

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Crispy Home-fries

Photo Cred: Jermaine Bullard

This potato hash is hearty, simple and a well-known comfort food we all love and enjoy. On the weekends, it is usually a time when we go out to brunch and share it with our family and friends. This weekend, why not bring that same atmosphere to your home with this recipe! With added seeds, sun-dried tomatoes, and other wholesome ingredients. you can make a simple dish into something new. With these garden-fresh and fragrant elements, your mouth and body is going to be asking for more!

Photo Cred: Jermaine Bullard

 

Ingredients

3 medium russet potato 

1 medium yellow onion 

1 red bell pepper

1/4 cup Sun-Dried Tomatoes in Olive Oil, chopped

2 cloves garlic, sliced

1 Tbsp. Rosemary

1 Tbsp. Parsley

1 tsp Vitacost Himalayan Pink Salt- Fine

1/2 tsp Spicely Organics Pepper Black Ground Tin

2 cups spinach

1/4 cup spaghetti squash seeds

Photo Cred: Jermaine Bullard

Directions

  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil on a baking sheet. Cut the potatoes into 1/2 inch cubes and place onto pan. Chop the red bell pepper, onion, and garlic and mix into potatoes. Sprinkle rosemary, salt and pepper over top.
  3. Bake for 20 minutes, then remove from oven- add the seeds and sun-dried tomatoes.. Bake addition 10 minutes.
  4. In a serving dish, place spinach on the bottom and pour potatoes on top- mixing spinach in to wilt.
  5. Serve as side dish with other breakfast foods.

 

Chef’s tip: Squeeze half a lemon directly after the potato has comes out of the oven for an extra flavor boost!

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Baked Spaghetti Squash Lasagna

Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!

Yields 2 servings

Ingredients

1 large spaghetti squash

2 garlic cloves

1/2 cup cooked TruRoots Organic Sprouted Green Lentils

2 cups homemade tomato sauce

4 cups of baby spinach (2 handfuls)

4 oz. baby bella mushrooms

1 medium yellow onion, diced

1 tsp Simply Organic Thyme Leaf

1 tsp. fresh basil, chopped

1 tsp. fresh parsley, chopped

1 tsp Vitacost Himalayan Pink Salt

1 tsp Spicely Organics Ground Black Pepper

 

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
  3. Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
  4. Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
  5. When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
  6. Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
  7. Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.

 

Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.

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Watermelon Juice

Did you know that when you buy pre-cut watermelon from the store its usually more expensive because someone is cutting it for you? Buying the entire watermelon can actually save you some money, if you are willing to put in a little elbow grease. Im only teasing, watermelons are actually not as difficult to open up- but just remember to be careful! To make fresh juice from a whole watermelon, you will need a blender and some mint leaves (if you’d like to infuse the two flavors). Otherwise, you will only need 1 ingredient- how simple! After cutting  and dicing the watermelon up, blend the pulp into a liquid consistency (without the rind). Just make sure you strain the juice before pouring it into your glass with mint leaves. I like to refer to this refreshing and rehydrating drink as “Nectar of the gods” because its so delightful!

Ingredients

1 large watermelon

1 bunch mint

 

Directions

  1. In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
  2. Pour juice through small mesh strainer to remove pulp.
  3. Store into a large container with mint leaves and enjoy.

 

Chef’s tip: You can also add some lime juice to this for some added flavor.

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Authentic Italian Tomato Sauce

Before I realized how easy it is to make my own mouthwatering pasta sauce, I opted for store-bought varieties. The downside to pre-made sauces is that they’re often tainted with preservatives to maintain longer shelf lives—no thanks! Now, I use homegrown tomatoes from my garden (or local farm when necessary!). With organic, fresh and local ingredients, it’s easier than ever to sneak in some added nutrients (think fresh herbs such as thyme and basil!). Italian lover? This sauce is the perfect addition to pizza, lasagna and beyond!

Ingredients

10 medium tomatoes, cut into quarters 

3 cloves of garlic, smashed 

1 small white onion, chopped roughly

1 Tbsp. Simply Organic Oregano

1/4 cup  fresh basil leaves 

1 1/2 tsp. Simply Organic Thyme Leaf

1 tsp. Vitacost Himalayan Pink salt

1 tsp Spicely Organics Black Peppercorns Tin

3 quarts water

 

Directions 

  1. In medium saucepan, heat tomatoes, garlic and onion. Fill with water 2-in. below brim of pot.
  2. Add oregano, basil, thyme, salt and pepper. Bring to boil on high heat. Boil for 10 minutes until tomatoes and onions soften.
  3. With hand immersion or blender, combine until everything is broken up. Pour back into pot and bring back to a boil.
  4. After boiling, reduce to simmer for 3 hours. Once time has elapsed and you’ve reached desired thickness, remove from heat and let cool. Serve immediately or can sauce for longer shelf life.

 

Chef’s tip: Great for Pizza, Spaghetti, and lasagna! Fresh and homemade is a much better choice than store bought.

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Sun-Dried Tomatoes in Olive Oil

Sun-Dried Tomatoes

Photo Cred: Ivy Becker

Savory sun-dried tomatoes are great to have on hand for making homemade sauces, dips and spreads. But in order to have them, you have to buy them. If you’re familiar with my blog, you know by now that I’m not a fan of store-bought, preservative-packed items. That said, I’ve come up with a fool-proof recipe to make them (and store them) at home! Plus, when stored in a pretty jar, the deep-red dried tomatoes you’re left with double as gifts you can share with family and friends for special occasions. I’m a huge fan of canning and after trying this recipe you will be too. This process naturally gives your food a longer shelf life as they marinade in organic spices and seasonings—yum! Is your mouth watering yet? Mine is! Let’s get cooking.

Photo Cred: Ivy Becker

Yields 16 oz

Ingredients

10 plum tomatoes, dehydrated*

3 cloves garlic, sliced

1 large sprig rosemary, cut into 4 pieces

10 basil leaves

16 oz. La Tourangelle 100% Extra Virgin Olive Oil

1/4 tsp. Spicely Organics Thyme Whole Tin

1/4 tsp. Simply Organic Basil

1/4 tsp. Simply Organic Oregano

Pinch Vitacost Fine Himalayan Pink Salt

Pinch Spicely Organics Ground Pepper Black

Directions

  1. Wash and slice plum tomatoes into evenly cut 1/4-in. disks and place onto dehydrator tray or baking sheet. Sprinkle tomato slices with salt and oregano (make sure to season each side).
  2. Set dehydrator to 95 degrees F. Insert tomatoes and cook 4-5 hours, depending on how thick you cut the tomatoes. Monitor tomatoes to ensure they do not get too hard–you want them to have a slight bend in them still.
    • *To dehydrate in oven, cook tomatoes on baking or roasting pan at lowest temperature for 10-15 minutes, watching closely to ensure they do not brown.
  3. Once tomatoes are finished, stack into a mason jar with garlic, rosemary, thyme and basil. Fill jar with olive oil. Set on counter for up to 4 days or place in refrigerator for up to a week.

 

Chef’s tip: Smash garlic before you slice it. This will help release more flavor into the sun-dried tomatoes.

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Dehydrated Granola with Seeds

Homemade granola - The Vegan Rhino

Photo Cred: Jermaine Bullard

Granola is a great snack or topper for your dairy-free yogurt, overnight oats, or smoothies. When making your own mixture of granola, you get to personalize it:  adding seeds, dried fruit, nuts, superfood powders, and more. The two kinds that I have made are: an original flavor and a chocolate flavor (using cocoa powder).

 

Photo Cred: Jermaine Bullard

Yields 32 oz granola

Ingredients

4 cups Bob’s Red Mill Organic Rolled Oats Gluten Free – Quick Cooking

1/2 cup spaghetti squash seeds

1/8 cup Spicely Organics Black Sesame Seeds Jar

1/2 cup Vitacost Certified Organic Maple Syrup Grade A – Non-GMO

1/2 tsp Vitacost Himalayan Pink Salt- Fine

1 cup dried cherries

1/4 cup Hersheys Cocoa Powder

Directions

  1. In a large mixing bowl, combine all above ingredients until thoroughly mixed.
  2. In your dehydrator, set temperature to 115 degrees and set timer for 6-8 hours or until granola is slightly hard. Remove granola from dehydrator trays and break into bite size pieces. Store in air tight container.
    • Oven method: Place granola mixture on slightly greased baking sheet. Set oven to lowest temperature setting and allow to bake until slightly golden. Remove and break up into pieces and store in air tight container.

 

Chef’s tip: If you would like to add cocoa powder to the recipe, you can split the batch in half. Add 1/4 cup of cocoa powder to begin and see how much more to add. Just note you may need to add more maple sugar to sweeten the chocolate powder.

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Wisam’s Infamous Falafel

Ground up chickpeas, parsley, onion, and cumin are just a few of the already short list of ingredients to make this falafel. The best part is that you throw all of it into your food processor and let it do its thing. Once you have mastered this recipe, you will be able to make many different things such as: falafel salads, burgers, and sandwiches.

Yields 10 Falafel

Ingredients

16 oz. 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 tsp Vitacost Himalayan Pink Salt- Fine

1 tsp Spicely Organics Black Peppercorns- Tin

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

Directions

  1. In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
  2. 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.
  3. Form into 1″ balls- and place onto a lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping periodically to brown all sides.
    • *Option to fry your falafel, place pot over medium-high heat and fry falafel until browned- 2 to 5 minutes per side.
  4. Serve on sliced open pita bread with diced cucumbers, onion, tomato, and Raw Creamy Cucumber 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.