Ryan – Page 3 – The Vegan Rhino

November 17, 2020December 2, 2020

How To Make Herb-Infused Oils For Culinary Use

Rosemary Oil DIY Gift — Photo by: Earth to Kathy

From homemade infused oils to enhance your culinary foods to DIY gift ideas, this step-by-step guide will show you what you need to know.

Herbs are known throughout history for their incredible health benefits. With high-quality oil and dried herbs, you can create your own DIY infused oil perfect for culinary use. They also make for a great gift. Let’s make some healthy infused oils that you can add to your daily cooking for a flavor boost.

What you’ll need

Dried or fresh herbs

There are countless numbers of herbs that you can use when infusing oils, depending on your needs. Always opt for organic herbs when infusing oil and drying your herbs—wilting fresh herbs on your counter for 10-12 hours before bottling will reduce mold and your oil from going rancid. Never use herbs that show any signs of decay.

Common herbs to use:

Basil
Rosemary
Bay leaves
Tarragon
Savory
Marjoram
Thyme
Mint
Oregano
Peppermint
Citrus peel

Premium grade oil

When choosing which oil to use, you should go for lighter olive oil or one of the below choices:

(2) Glass containers with lids

It’s highly important to sterilize your jars before using them. You can either put them in the dishwasher using a normal rinse cycle or in your oven on a newspaper at 275 degrees Fahrenheit for 20 minutes. This will help kill any lingering bacteria that may create unwanted mold in your oil. For storage, an amber glass can block light and may help keep your infused oil lasting longer.

Cheesecloth or fine mesh strainer

Two methods: quick vs. sun method

Ingredients

Dried or fresh herbs of choice

Light cooking oil of choice

Directions

Remove any soil on the herbs and check for any insects. Wash your herbs by rinsing them off and drying them. For fresh herbs, wilt them for roughly 12 hours to remove excess water. Extra water will cause the oil to go rancid during the infusion.
Sterilize your jars and set them aside.
Take dried herbs and press slightly with a rolling pin to release oils, also known as bruising.

Quick Method

Follow directions 1 to 3.
In a pot on medium heat, bring oil to 100 degrees Fahrenheit. Add dried herbs and allow them to infuse for 1-2 hours. Remove from heat and allow to cool completely. Pour oil through cheesecloth or fine mesh strainer into a sterilized jar. Cover with lid and keep out of direct sunlight for storage.

Sun Method

Follow directions 1 to 3.
Fill jar with herbs so you have 2 inches remaining above herbs to cover with oil.
Pour oil over herbs, so you have about an inch of oil covering.
Set in a sunny area for 2 to 3 weeks, removing any herbs that may float to the top. Make sure herbs are fully submerged and remove any floating herbs that may cause mold.
Strain oil through cheesecloth or fine mesh strainer into a sterilized jar. Cover with lid and store in a cool dark place.

If you are going to give these as a gift, make sure to provide a card with the below note.

Note: Homemade infused oils will not keep as long. Once you begin using it, make sure to use it within 2-3 months. I suggest putting a “use by” date or label so you can remember the infusion date.

This DIY infused oil is a great way to enhance your daily cooking and the perfect gift idea made with love. Depending on the herbs you use, the combinations can be endless, so feel free to mix herbs and have fun with this.

November 15, 2020November 8, 2020

The Benefits of Using Garden Sheers

5 Reasons to use Hand Sheers

A primer or hand sheer are essential to any home grower’s toolbox. They help remove any unwanted old branches and flowers. If you ask any gardener what their best friend would be, they would say “hand sheers.”

Having the right tools in any garden is the equivalent to having good pots and pans or knives in the kitchen. Although this is not a sponsored post, I really enjoy this tool and want to share why. It was gifted to me back in 2017, and I love using it.

Below I’m going to highlight five important reasons why having hand sheers for your vegetable and fruit cultivation is smart.

Easy on the wrists

Having the right tool will help alleviate any unwanted stress or pressure brought on by removing your food from the vines.

It’s crucial that you protect yourself (yes even while working in your garden) to ensure that you do not give yourself any unwanted discomfort that could later turn into a more significant issue (i.e., carpal tunnel).

Different pruners for different jobs

Just like in any kitchen where there are different knives or spoons or spatulas for various tasks, there are also different types of sheers. The one that I currently use is a gardening pruning shear, and it works wonders!

I have used it on homegrown red peppers, tomatoes, okra, kale, herbs, aloe plant, and trimming of my lavender. I highly suggest investing in at least one high-quality garden tool to help you work more efficiently.

Grow healthier plants

When you trim or cut plants at the right place (with a clean cut) it is beneficial for the survival of the plant. I enjoy these pruners because of the shape of the scissors. It allows you to cut right near the bell of the plant which makes it a lot easier on you!

Minimize fatigue

When you have a small or medium garden, it can be quite laborsome when you have to trim all of your plants or cut all the veggies and herbs for a harvest.

Having a lightweight tool that you can use to quickly cut through whatever it is you need for the time being is very helpful. Plus, you won’t ruin your plants since you aren’t ripping them off the vine.

Faster harvests

Having the right tool for the job speeds up your cultivating process. Instead of using a knife or other device that could potentially harm the plant, using a sharp “scissor” that works like a charm will be hugely beneficial.

I hope that in whatever you chose, your garden grows bountiful and that you have a fun time learning about all the different things you can grow.

Learning how to grow our own foods is very simple and is a great way to save some money. Nothing beats fresh food that comes from a familiar place — your own backyard.

November 15, 2020December 18, 2020

Hot Cocoa Bombs

Try these vegan hot cocoa bombs drizzled in plant-based white chocolate and filled with hot cocoa mix and mini marshmallows. Whether you’re plant-based or not, you can still enjoy all the goodies during the holidays. My favorite thing about hot cocoa bombs are how easy they are to make and store for later use. Who is ready to tackle the cocoa bombs?!

Yield: 5 hot cocoa bombs

Ingredients

12 oz. vegan semi-sweet chocolate

4 Tbsp. hot cocoa mix (recipe below)

4 Tbsp. plant-based mini marshmallows

3 Tbsp. vegan white chocolate

Hot cocoa mix

1 Tbsp. soy mylk powder

2 Tbsp. powdered sugar

1 Tbsp. cocoa powder

Extra

8 oz. oat mylk, per glass, scolding hot

Directions

In a small bowl, combine cocoa mix and set aside.
In saucepot, full 1/4 way with water and bring to simmer. In a glass bowl, add chocolate and set on pot. Melt chocolate, stirring frequently.
Place one tablespoon melted chocolate in 10 mold cavities. Brush chocolate on sides in even layer. Set in refrigerator for 5 minutes. Take out of refrigerator and gently remove chocolate from molds. Fill 5 halves with one tablespoon hot cocoa mix and mini marshmallows. To seal, press the other chocolate half on a hot pan and stick it to the bottom portion.
Melt chocolate the same as before or in a piping bag submerged in hot water. Place melted chocolate in a piping bag and cut a small hole st the tip. Drizzle on top of hot cocoa bombs and place in refrigerator to set.
Place cocoa bomb in mug and pour hot oat mylk over to serve.

Chef’s tip: Store for up to 1 week in airtight container. Keep in a cool spot.

November 8, 2020November 8, 2020

Fried Pickles

Serve these fried pickles as an appetizer or side dish at dinner and watch them disappear! Fried pickles have an awesome flavor combination that when fried, are simply divine. Although I don’t eat too much fried foods, these in my opinion are well worth it!

Yield: roughly 45 pickles, 1 cup sauce

Ingredients

1/2 cup + 2 Tbsp. organic all-purpose flour

1 tsp. Gustus Vitae Greek seasoning

1 1/2 tsp. garlic powder

1/4 tsp. Himalayan pink salt

1/4 tsp. white pepper

1/4 tsp. paprika

3/4 cup water

1 Tbsp. hot sauce

16 oz. dill pickles, sliced and drained

Southern-Style Comeback Sauce

3/4 cup plant-based mayonnaise

3 Tbsp. ketchup

1-3 Tbsp. hot sauce

1 1/2 tsp. Worcestershire sauce

3/4 tsp. Dijon mustard

3/4 tsp. garlic powder

1/4 tsp. black pepper

Directions

In small bowl, stir together sauce ingredients and set aside. Drain pickles and save juice. Place pickles on a kitchen towel to dry.
Preheat 2” inches oil in a pot over medium heat to 375 degrees F.
In a rimmed dish, whisk together all ingredients until smooth. In small batches, add pickles to batter to coat and let excess drip off. Add pickles to oil one at a time.
Fry pickles 1 1/2 minutes or until golden brown. Remove with slotted spoon and drain on kitchen towel.
Serve with dipping sauce.

Chef’s tip: Make sure to dry the pickles before coating in the batter. This helps keep them crispy.

November 3, 2020November 3, 2020

Limoncello

Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.

Yield roughly 2 bottles, 3 1/2 cups lemon juice

Ingredients

15 lemons, peeled

850 mL vodka

2 cups organic cane sugar or 3/4 cup monk fruit sugar

3 3/4 cups filtered water

Directions

Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
Serve chilled and enjoy.

Chef’s tip: Make sure you use 100 proof and higher.

November 1, 2020November 1, 2020

Mushroom Marsala Spaghetti

This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.

Yields 4 servings, roughly 1 3/4 cup sauce

Ingredients

1 lb. spaghetti, or as much as you’d like

1 Tbsp. + 1 1/2 tsp. avocado oil

1 cup shiitake mushrooms, thinly sliced

1 cup baby Bella mushrooms, thinly sliced

1/4 cup shallot, minced

1 Tbsp. minced garlic

1/4 tsp. Himalayan pink salt

1/8 tsp. ground black pepper

3/4 cup Marsala wine

1 1/2 cups vegetable broth

1 Tbsp. plant-based butter

1 Tbsp. fresh parsley, chopped

Directions

Bring a pot of salted water to a boil. Cook pasta according to boxed instructions and drain, reserving 1/2 cup pasta water.
In a skillet over medium heat, sauté the mushrooms and shallots until tender and slightly brown. Add garlic and cook unfurl fragrant. Sprinkle with flour and cook for 1-2 minutes, stirring constantly.
Slowly add the Marsala wine and cook until reduced by half. Stir in vegetable stock, butter, and heat until sauce thickens. Stir in cooked pasta and slowly add pasta water, as needed.
Garnish with parsley and serve.

Chef’s tip: Using pasta water helps thicken the sauce and helps stick to the noodles.

October 30, 2020October 30, 2020

Classic Chinese Lo Mein

This classic lo mein noodle dish is tossed together with a homemade lo mein sauce and veggies, making it a simple and delicious weekday meal. Being able to recreate dishes that you would normally buy from a restaurant is much more satisfying when you do it yourself. Since this recipe takes literally no more than 10 to 15 minutes, you’ll be eating in no time!

Yield 4 servings

Ingredients

8 oz. plant-based lo mein noodles

1 Tbsp. avocado oil

2 large garlic cloves, minced

1 medium white onion, thinly sliced

1 medium red bell pepper, julienned

1 cup shredded carrots

1/2 cup green onions

1 cup bean sprouts

Lo Mein sauce

1/4 cup organic tamari sauce

1/2 tsp. rice wine vinegar

2 tsp. toasted sesame oil

2 tsp. organic raw brown agave

2 tsp. cornstarch + 2 Tbsp. water, mixed

1 Tbsp. sesame seeds, to garnish

Thinly diagonally sliced green onions, to garnish

Directions

In a mason jar, combine sauce ingredients and shake until mixed. Set aside.
Cook noodles according to package instructions and drain, set aside.
In a skillet on medium heat, add oil and sauté garlic and onions for 5 minutes. Add bell pepper, carrots, green onion, and bean sprouts. Pour sauce around sides of pan and mix in noodles. Cook for 5 minutes and remove from heat.
Serve warm garnished with sesame seeds and green onions.

Chef’s tip: This noodle dish can be served warm or cold! If serving cold, drizzle top with toasted sesame oil before serving.

October 29, 2020October 29, 2020

Chickpea & Lentil Chili

Big bowls of warm chili on cold days make for the best afternoons during the changing of the seasons. Instead of pairing chili with pasta or eating it with chips, I’ve roasted an entire spaghetti squash instead! A local farm I get my produce from had fresh spaghetti squash so I couldn’t pass it up. This dish is great for those trying to limit carbs or want something light on the stomach.

Yield 5

Ingredients

1 Tbsp. avocado oil

1 medium yellow onion, diced

3-4 garlic cloves, minced

1 pound chickpeas, cooked

1 cup cooked lentils

1 1/2 cups vegetable broth

2 Tbsp. tomato paste

1 cup tomato sauce

2 cups diced tomatoes

Seasoning

2 Tbsp. + 1 1/2 tsp. chili powder

1 Tbsp. + 2 tsp. ground cumin

1 Tbsp. cocoa powder

2 tsp. organic cane sugar, optional

1 1/2 tsp. Himalayan pink salt

1/2 tsp. ground black pepper

Directions

In a pot on medium heat, add oil, onions, and sauté for 5 minutes or until translucent. Add garlic and cook until fragrant.
Combine remaining ingredients and stir until well combined. Bring to a boil and reduce heat to low. Simmer, uncovered, for 20-25 minutes, stirring occasionally.
Remove from heat and serve warm with cornbread, spaghetti, or your choice of sides.

Chef’s tip: The sugar helps to balance out the flavor and acidity of the tomatoes.

October 29, 2020October 29, 2020

Spooky Spider Peanut Butter Cookies

These creepy crawlers are a fun treat to make for Halloween by using vegan peanut butter cups as the base and melted chocolate to create the legs. Peanut butter cookies have always been a go-to cookie since they are easy to make and delicious. With the added chocolate and extra peanut butter, you’ll surely enjoy making these (as much as you will eating them!). Thank you to my friends at UNREAL for gifting me these cups and keeping me stocked on the most unreal candy around.

Yield 9

Ingredients

3 Tbsp. vegan butter, softened

3 Tbsp. organic cane sugar

2 Tbsp. light brown sugar, packed

1/8 tsp. Himalayan pink salt

3 Tbsp. peanut butter

1/4 tsp. vanilla extract

2 tsp. oat mylk

1/2 cup flour + 2 tsp. organic all-purpose flour

1/4 tsp. baking soda

9 UNREAL peanut butter cups, unwrapped

1/3 cup non-dairy semi-sweet or dark chocolate, melted

Directions

Preheat oven to 375 degrees F.
Using a standmixer, combine softened butter, sugars, salt, peanut butter, and mix until light and fluffy. Mix in vanilla and oat mylk.
Sift together flour with baking soda. Combine to wet ingredients and mix until dough forms. Shape dough into 9 balls and place in a lightly greased muffin pan.
Bake for about 11 minutes and remove from oven. Allow cookies to cool for 3 minutes before placing UNREAL cups on each cookie. Cool in refrigerator completely.
Place melted chocolate in a piping bag and cut a small hole. Make 54-60 legs in the shape of a 7 on a parchment lined baking sheet. Place the sheet in to the refrigerator until chocolate sets. Save remaining chocolate for piping the legs on to the cookies.
Remove cookies from refrigerator, apply 3 drops of chocolate on sides of cookies to stick 3 spider legs on. Refrigerate as you work to help chocolate keep legs in place.
Serve and enjoy!

Chef’s tip: Make sure to work fast! When applying the legs to the cookies, make sure to get them stuck and into the fridge so they can cool quickly to set. It’s best to work in small batches of three and allowing the legs to re harden in fridge periodically.

October 6, 2020October 6, 2020

Restaurant-Style Salsa

If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?

Yield 10 servings

Ingredients

28 ounces whole plum tomatoes, halved and seeded

1 small onion, halved

1 small jalapeño, seeded

2 large garlic cloves

3/4 tsp. ground cumin

1/4 tsp. organic cane sugar

1/4 tsp. Himalayan pink salt

1 small lime, juiced

3-5 sprigs cilantro

Directions

In a food processor, combine all ingredients and pulse until chunky. Keep pulsing until desired consistency is achieved.
Store in an airtight container in refrigerator until ready to serve.
Serve with chips.

Chef’s tip: Make sure you remove the seeds from the tomatoes to reduce the water content if you’d like.