Ryan – Page 7 – The Vegan Rhino

March 7, 2020May 14, 2020

Homemade Fermented Hot Sauce

Learn how to make a fermented hot sauce with these 7 simple ingredients that will give new meaning to your chilis and peppers. Ive been recently growing a ton of ghost, apache, and scotch bonnet peppers and thought how could I use these before they go bad? With that question in mind, I decided to mix them together to create this tasty hot sauce that packs the heat. Before you even consider this being too difficult of a task, let me reassure you that it takes maybe 5 minutes of actual prep time to make this. Once you place the hot sauce mixture on the counter top, you just let nature do its thing and allow the fermentation process to begin. After 5 days, you have one heck of a sauce! Making your own hot sauce is a fun DIY project and a great way for beginners to learn how to ferment, you should give it a try.

Yield 4 oz. or 1/2 cup

Ingredients

2 ghost peppers

2 scotch bonnet peppers

10-12 hot apache peppers

1 medium carrot, sliced

2 garlic cloves, peeled

3/4 tsp. coarse sea salt

1/4 cup filtered water

1/4 cup apple cider vinegar

Directions

Blend all of the ingredients except for the vinegar. Add mixture into a clean mason jar and cover with a cheese cloth. Allow to sit on the counter for 24 hours before adding the apple cider vinegar to the mixture.
Keep covered on the counter for 5 days. Pour mixture into a cheesecloth lined colander and squeeze out all of the liquid (be sure to wear gloves).
Heat hot sauce in a sauce pot until it reaches 185 degrees F. Bottle hot sauce in a mason jar and allow to cool before storing in the refrigerator.

Chef’s tip: For a more mild hot sauce, take out the seeds from the peppers before pulverizing them in the blender.

March 6, 2020May 14, 2020

Vegan Caesar Dressing

Creamy and garlicky, this vegan Caesar dressing uses capers, instead of anchovies, giving it that signature taste you all know and love. I find this recipe to be more than just a dressing since you can utelize it in so many ways. Chickpea salads, vegan burgers, and Caesar salad wraps are a few fun ideas that are delicious! On your next salad night, try something different with this dressing, homemade croutons, and tons of romaine lettuce. A fun tip! If you cut the lettuce 1-1/2” from the bottom, place the remaining stem in about 1/2” water, you can watch it re grow! Be sure to change the water every 1 to 2 days and once you have some leaves, plant it in soil for 45 to 55 days! Its that simple and you have lettuce at your fingertips literally.

Yield 8 oz

Ingredients

3 small garlic cloves, minced

1 tsp. red wine vinegar

1/2 Tbsp. capers, smashed into a paste

2 Tbsp. fresh squeezed lemon juice

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 cup vegan mayonnaise

1/2 cup chopped vegan Parmesan cheese

1/4 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In an 8 ounce mason jar, combine all of the ingredients and mix until well combined.
Place in the refrigerator for the flavors to meld together or serve immediately. For best results, leave overnight.

Chef’s tip: If you don’t have capers, you can use green olives. Just make sure to mince the olives into a paste-like consistency.

March 2, 2020May 14, 2020

Asian-Style Meatless Meatballs

The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.

Yield 3

Ingredients

1 box sunflower family haché

1 tsp. grated ginger

1/2 tsp. ground black pepper

1/2 tsp. Himalayan Fine Pink Salt

1 tsp. organic tamari sauce

1 tsp. rice wine vinegar

1 yellow onion, minced

3 garlic cloves, minced

1/2 small ghost pepper, seeds removed and minced

1/4 cup panko breadcrumbs

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water

1 tsp. Organic Raw Blue Agave

1 tsp. red miso paste

2 tsp. coconut milk

Sauce:

1 scotch bonnet pepper, minced

3 garlic cloves, minced

2 tsp. minced yellow onion

2 tsp. rice wine vinegar

2 tsp. organic tamari sauce

1 Tbsp. light brown sugar

1-1/2 tsp. tomato paste

1 tsp. minced ginger

Pinch of salt and pepper

1 tsp. cornstarch + 1 tsp. filtered water

1/4 cup vegetable broth

Directions

In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
Serve immediately.

Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.

February 27, 2020May 14, 2020

The Ultimate Sweet Potato Fries

Sweet Potato Fries with Pecans - The Vegan Rhino

You guys are going to flip over this recipe! These ultimate sweet potato fries were made using my air-fryer, giving them the perfect crunch. These are going to be a new fan favorite in your house, so be prepared! Whether you are looking for a new side dish or just a quick and simple snack, these are them.

Yield 2

Ingredients

1 large sweet potato, sliced

1-1/2 Tbsp. avocado oil

3/4 tsp. ground cinnamon

1/8 tsp. garlic powder

1/8 tsp. ground nutmeg

Pinch of Himalayan Salt

2 Tbsp. butter, sliced

1/4 chopped pecans

1 Tbsp. agave

1 Tbsp. freshly chopped parsley

Sauce:

1/4 cup vegan mayonnaise

1/2 tsp. smoked paprika

1/4 tsp. Apple cider vinegar

1 tsp. water

2 tsp avocado oil

1/8 tsp. garlic powder

Pinch of Salt and pepper

Directions

Cut the sweet potato French fry style and coat with all the ingredients (except the sauce).

Air fry at 400 degrees for 15 min. Add the sliced butter, agave, and pecans; Cook for an additional 7-8 min.

Garnish with sauce and parsley.

Chef’s tip: If you coat the sweet potato fries with the agave in the beginning, make sure to watch so they do not burn.

February 26, 2020May 14, 2020

Vegan Italian Wedding Soup

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to SunFlower Family, I’m able to recreate some awesome meatless meatballs using their sunflower haché, while keeping it 100% vegan. It’s packed with protein and a great alternative to tofu, tempeh, or seitan.

Yield 54

Ingredients

3 (16 oz.) vegetable broth

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

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

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

Preheat air fryer or oven to 350 degrees F.
In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a Tbsp., shape the mixture into 1-inch round “meatballs”; Set aside.
In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
Using a 1 tsp. measuring spoon, roll meatless meatballs into rounds and place into air fryer.
Cook “meatballs” for 10-12 minutes or until golden brown. Add to individual soup bowls with broth before serving.
Serve warm

Chef’s tip: Add a can of mashed black beans or chickpeas! The meatballs will not hold together when cooking in the broth, so be sure to cook them in the oven.

February 26, 2020May 14, 2020

Wok Charred Bok Choy

This asian-style marinated bok choy is a household favorite and goes perfect in this Vietnamese Pho Broth. Bok choy, or also known as Chinese cabbage, can be prepared in many different ways, one of the best being charred in a wok. Filled with lots of nutrients like vitamin C, vitamin B, and vitamins K to name a few, this side dish is highly nutritional and simple to make.

Yield 4

Ingredients

3 Tbsp. organic soy sauce tamari

3 Tbsp. seasoned rice wine vinegar

2 Tbsp. sesame oil, more for wok

1 Tbsp. lime juice

1 Tbsp. minced garlic

1 Tbsp. minced ginger

1-1/2 tsp. white miso paste

2 small hot Apache pepper, minced

8 bok choy

Directions

In a small bowl, combine all ingredients (except box chop) and mix.
Marinate and let stand at room temperature for 1 to 2 hours, turning every 20 minutes.
In a wok on medium-high heat, add sesame oil and marinated bok choy. Cook for 3-5 minutes or until slightly charred and sauce thickens.
serve warm.

Chef’s tip: If you have nice weather are are able to turn the grill on, I highly suggest grilling these.

February 24, 2020May 14, 2020

Vietnamese Pho Broth

This may not be a quick recipe but it’s totally worth it! The key to a good pho is all in the broth, so make sure you let those flavors meld together. What I enjoy most about Vietnamese pho is how the soup warms you up on the inside and leaves you feeling satisfied, a real comfort food. Although it may seem like a lot of work to do at home, pho is basically broth, noddles, some veggie and herbs (or any toppings you’d like).

Yield 4

Ingredients

4 quarts water

2 onion, cut in half

8-10 slices fresh ginger, about 2-inches

6 large garlic cloves, chopped

1-1/2 Tbsp. Himalayan Fine Pink Salt

4 pods Star Anise

1/2 Tbsp. whole coriander seeds

1/2 Tbsp. fennel seed

6 whole cloves

1-2 cinnamon sticks

1 Tbsp. brown sugar

1/4 cup Worcestershire sauce

Directions

Preheat oven to 425 degrees F.
On a parchment lined baking sheet, roast the onions skin side down until almost blackened, about 35 minutes.
In a small frying pan, toast the star anise, cloves, cinnamon stick, fennel and coriander seed, stirring frequently to avoided burning. Cook for 2 minutes or until fragrant. Place in to a cheese cloth and tie it.
In a large sauce pot, combine the onion, ginger, garlic, salt, and spice pouch. Bring to a boil and reduce heat to low. Simmer on low for 5 to 6 hours, covered, and strain the broth. Add the brown sugar and Worcestershire sauce; Set aside.
Serve broth with noodles, mint leaves, and bean sprouts (or whatever your favorites are).

Chef’s tip: This broth adds great flavor for other recipes, be sure to save some!

February 22, 2020May 14, 2020

Creamy Mushroom Stroganoff

This no fuss + budget-friendly vegan mushroom stroganoff is so creamy and delicious. This dish is the ultimate winter meal, and one of my favorites when I was a kid growing up. The key to this dish is getting a nice seat on the onion and mushrooms, building up the flavor and adding layers to this tasty dish. You can eat this with some noodles (everyone’s favorite) or you can smother this creamy mushroom sauce over dinner rolls! Whichever your decision, you’ll surely enjoy this recipe.

Yield 2

Ingredients

2-3 Tbsp. vegan butter

16 oz. mushroom, sliced

1 medium yellow onion, minced

3 small garlic cloves, chopped

1 cup Tofutti sour cream

1/2 cup oat milk

1 Tbsp. apple cider vinegar + 3 Tbsp. water

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard

1/2 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground pepper

Directions

In a frying pan on medium-high heat, sauté the onion and mushrooms with butter and salt for 7 to 8 minutes. Add the garlic and cook for an additional minute.
Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.

Chef’s tip: I like to add 1/4 cup of vegan parmesan cheese just before serving.

February 16, 2020May 14, 2020

Fluffy Dinner Rolls

Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!

Yield 16

Ingredients

1 cup oat milk, warmed to about 100 degrees F.

2-1/4 tsp. dry activated yeast

2 Tbsp. organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. water

1/4 cup vegan butter, room temperature and cubed

1 tsp. Himalayan salt

3 cups all purpose organic flour

Garlic version:

1/4 cup butter, melted

1 Tbsp. parsley, minced

3 large garlic cloves, minced

Directions

In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered.
Preheat the oven to 350 degrees F.
Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
Serve warm.

Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.

February 15, 2020May 14, 2020

Italian Wedding Soup

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to Sunflower Family USA, I’m able to re create some awesome meatless meatballs using their sunflower haché. It’s packed with protein and a great alternative to tofu, tempeh, or seitan. This is one of the best Italian wedding soups I’ve had, and I’m here to tell you how easy it truly is to make this soup. It may just be your new favorite thing to make!

Yield 54

Ingredients

3 (16 oz.) vegetable broth 12 c

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

Preheat air fryer or oven to 350 degrees F.
In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a teaspoon, shape the mixture into 1-inch round “meatballs”; Set aside.
In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
Cook meatballs for 10-12 minutes or until lightly brown.
Serve soup with meatballs added at the last minute.

Chef’s tip: Do not cook the meatballs in the soup or it will fall apart.