Ryan – Page 25 – The Vegan Rhino

August 10, 2018May 14, 2020

Orange-Mango Smoothie

If you like mangos, you will have to try this! Being both refreshing and nutritional, this is a perfect way to get in added fruit and other vitamins. The best part is you can either use freshly frozen fruit (if you have the time) or you can do store bought cubed frozen mangos. Accompanying your mango on the swirl-wind of a ride in your blender will be your freshly squeezed orange juice. This natural source of Vitamin C is perfect to boost your immune system and keep you healthy. Your body will thank you, so go ahead and pull that blender to make an amazing creamy mango-orange smoothie.

Yields 16 oz

Ingredients

3 cups frozen mango, diced

3 cups frozen oranges, sliced

2 cup Plain Almond Milk

5 mint leaves

1 scoop Garden of Life Raw Organic Protein Powder Unflavored, optional

Directions

Blend all ingredients until smooth.

Chef’s tip: You can change the consistency by adding more or less almond milk to the blender. If you would like, you can also add a banana to the mixture and blend until smooth.

August 9, 2018May 14, 2020

Falafel Sandwich

Looking at these pictures right now is making me want to make this all over again! This falafel recipe was inspired from my wonderful co-worker who spoils us on occasion with many different treats. One being, Wisam’s Infamous Falafel. After making them over and over, I finally was able to create my own measurements and flavor profile. She still rains supreme, however, I have really enjoyed playing with the ingredients to see what works and what does not- and that is what cooking is all about. I could not be more excited for you to try these as I was to show her these pictures. She inspired me to try something outside of what I have never done and for that I am grateful. Challenging yourself to do something new is really awesome, especially in creating a meal. Now.. start soaking those chickpeas and get prepared to make the best falafel sandwich of your life!

Yields 2 Sandwiches

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 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

1 tsp Spicely Organics Black Peppercorns- Tin

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
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.
Form into 1″ balls. Place on to lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping half way through.
Serve in a pita with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

August 7, 2018May 14, 2020

Cinnamon Rolls with “Cream Cheese” Frosting

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions

In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine.
Sift together flour and salt into a bowl, slowly pour dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
Preheat oven to 375 degrees F.
Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size.
While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready.
Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top.

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.

August 1, 2018May 14, 2020

Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado.

Yields 4 cups

Ingredients

1 medium cucumber

1 large lemon, squeezed

I large avocado

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine

1 tsp Spicely Organics Black Peppercorns Tin

2 cloves garlic

Directions

In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.

Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.

August 1, 2018May 14, 2020

Vegetable Teriyaki Lo Mein

We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.

Yields 3 servings

Ingredients

Stir fry:

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

4-5 baby Bella mushrooms

1 small baby boy choy

2 garlic cloves

Tofu:

8 oz extra firm tofu

1 Tbsp. Vitacost Maple Syrup

1 tsp Frontier Co-Op Organic Garlic Powder

1 Tbsp. Tamari

Pinch of Vitacost Himalayan Pink Salt- Fine

Pinch of Spicely Organics Black Peppercorns Tin, freshly ground

Teriyaki Sauce:

1/4 cup Kikkoman Organic Soy Sauce

1 garlic clove

1/4 tsp ginger, freshly grated

1 Tbsp. Spicely Organics Black Sesame Seeds Jar

2 Tbsp. saki

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO

2 tsp rice wine vinegar

1/2 tsp Spicely Organics Black Peppercorns Tin, freshly ground

1 tsp corn starch

Directions

To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions.
Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned.
In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined.
In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste.
Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve.

Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds.

August 1, 2018May 14, 2020

Peach Jam

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Yields 8 oz

Ingredients

8 medium peaches

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed

Directions

Remove skin and mash peaches
In a saucepan, add sugar and lemon juice to mashed peaches.
Boil for 10 minutes- stirring frequently.
Cool and pour into mason jar.

August 1, 2018May 14, 2020

Plain Almond Milk

Almonds are a great source for an abundance of different nutritional benefits. To highlight a couple, almonds are filled with antioxidants, magnesium and it is non-dairy! Making your own almond milk is really easy and only needs a few ingredients. The best thing is that you can make this in big batches to last you for your week of smoothies, oats, sauces, and more!

Yields 32 oz

Ingredients

1 cup Vitacost Organic Raw Almonds, soaked overnight

4 cups filtered water

1/8 tsp Vitacost Himalayan Pink Salt- Fine

2 medjool dates, pitted

1 tsp Frontier Co-Op Organic Vanilla Extract, optional

Directions

Combine almonds, water, salt, dates, and vanilla extract. Blend for 1 minute, or until thoroughly emulsified.
In a fine strainer, pour almond milk to catch the pulp. Press as much liquid from pulp as you can. You can place this on a greased baking sheet to dry- bake at 175 degrees or lowest oven temperature until dry, place into food processor to make flour or meal.

Chef’s tip: For Chocolate Almond Milk- add 2 Tbsp cocoa powder. For Strawberry Almond Milk- add 1/2 cup fresh strawberries, blend till smooth.

July 25, 2018May 14, 2020

Deli-inspired Dill Pickles

Recreating your favorite sour pickles at home is easier than you think. Use the power of fermentation (like the pros do!) to turn regular cucumbers into crispy, flavorful pickles. Before you get started, gather a few mason jars (you’ll want to prep a big batch) with air-tight lids. The best part about pickling is that you can pickle pretty much anything. Feel free to toss a few bell pepper slices, onions, cauliflower florets or even cabbage into the jars. Serve these succulent dill pickles at your next picnic or barbecue—your guests will be thoroughly impressed! With these delicious dills sitting on your counter—or in your fridge—you’ll be saying good bye to store-bought varieties for good. Nothing beats the fresh flavors you get to create yourself!

Yields 16 pickles

Ingredients

2 large cucumbers

1 bunch fresh dill

4-6 cloves garlic, smashed

2 tsp. Spicely Organics Mustard Seed Whole Yellow Jar

2 tsp. Spicely Organics Black Peppercorns Tin

2 tsp. Spicely Organics Coriander Seeds Whole Jar

1 tsp. red pepper flakes

1-1/2 cup water

Brine

1 1/2 cup Spectrum Organic White Distilled Vinegar
2 Tbsp. Sea Salt- Coarse
1 cup water

Directions

Wash cucumber and slice in half lengthwise. Take each half and cut into quarter slices.
Fill two 16-oz. mason jars with 1 tsp. mustard seed, black peppercorn, coriander and 2-4 garlic cloves each.
In each jar, add 5 sprigs dill and 1/2 tsp. red pepper flakes. Place cucumber slices into jars so they fit evenly.
Fill jars with brine mixture. Seal lids tightly and set on counter for 3 days, or until desired pickle preference is met.
When ready, place jars in refrigerator (this stops the fermentation process). Store up to 3 months in refrigerator.

Chef’s tip: If you are looking to spice this up a bit, feel free to grab some small hot peppers of your choosing. Add 1 to each mason jar to reach desired heat.

July 23, 2018May 14, 2020

Fresh Strawberry Jam

Hot diggity jam! Who would of thought mashed up fruit would taste this good? But what makes this particular recipe taste even better is that it’s made with fresh, local strawberries! Made with three simple ingredients, you’ll never look at store-bought jam the same way again. Once and for all, it’s time to ditch the sugar-laden fruit spreads for this mouthwatering jam. Spread it on toast, biscuits, bagels, pancakes and more!

Yields 12 oz

Ingredients

1 lb. fresh organic strawberries, tops cut off

2 cups Florida Crystals Organic Cane Sugar

1/2 medium lemon, squeezed

Directions

1. Cut strawberries into fourths and mash. Pour into medium saucepan.

2. Add sugar and lemon juice. Cook over medium-low heat until sugar fully dissolves.

3. Turn heat to high and bring to a boil. Stir mixture frequently for 10 minutes. Once mixture thickens, remove from heat and dispense equally into sterilized mason jars. Seal to cool.

To learn how to can your jam for a prolonged shelf life, click here.

Chef’s tip: Strawberry tops contain a lot of beneficial nutrients. Instead of tossing them, save the leafy green tops of your strawberries for your compost bin or freeze them for your next smoothie.

July 20, 2018May 14, 2020

Supreme Chocolate Chip Cookies

Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake

Yields 44 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Florida Crystals Organic Cane Sugar

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

2 1/2 cups King Arthur Organic Flour

2 tsp Plain Almond Milk

1 tsp baking soda

1 tsp Simply Organic Madagascar Pure Vanilla Extract

1/2 tsp Vitacost Himalayan Pink Salt

2 cups Vitacost Semi-Sweet Chocolate Mini-Chips

Optional: 1 cup peanuts or walnuts, chopped

Directions

Preheat oven to 350 degrees.
In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.

Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.

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.