Ryan – Page 8 – The Vegan Rhino

February 5, 2020May 14, 2020

Banana Fosters Cheesecake

One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever!

Yield 8

Ingredients

Crust:

2 cups rolled oats

1 cup all-purpose organic flour

2/3 cups light brown sugar

1 tsp. Himalayan Fine Pink Salt

1/2 cup finely chopped walnuts, optional

Filling:

3 cups cashews, soaked overnight

1/2 cup + 2 Tbsp. filtered water

1/2 cup + 2 Tbsp. maple syrup

1/2 cup coconut oil

4 Tbsp. lemon juice

1 tsp. vanilla extract

Banana Foster Topping:

3 to 4 ripened bananas, sliced

1/2 cup vegan butter

1-1/3 cup light brown sugar

1/2 cup dark rum

1/2 tsp. ground cinnamon

2-1/2 tsp. vanilla extract

Pinch of Himalayan Salt

Sprinkle of cinnamon, optional

Directions

Preheat oven to 375 degrees F.
In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
Remove the cheesecake from springform pan and top with hot banana fosters sauce.

Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.

January 20, 2020May 14, 2020

Creamy Cauliflower Alfredo

As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.

Yield 3 cups

Ingredients

1 Tbsp. vegan butter

1 head cauliflower

1/2 white onion, chopped

2 large garlic cloves, minced

1 cup vegetable stock

1/4 cup oat milk

1/4 cup vegan Parmesan cheese

2 Tbsp. nutritional yeast

2 tsp. lemon juice

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Fresh parsley, to garnish

Directions

In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender.
In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
Serve hot with choice of pasta.

Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.

January 7, 2020May 14, 2020

Hearty Lentil Soup

What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el

Yield 4

Ingredients

1 Tbsp. avocado oil

1 large carrot, peeled and sliced into rounds

1 celery stalk, sliced

1 yellow onion, fine chop

2 garlic cloves, minced

1/2 tsp. whole cumin seeds, pan toasted for 1 minute or until fragrant

1 cup lentils

8 cups vegetable stock

1 tsp. Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
Combine the cumin, lentils, vegetable stock, salt, and black pepper to the pot. Bring to a boil and reduce heat to low and simmer for 1 hour.
Serve with a slice of toasted bread and drizzle of lemon juice.

Chef’s tip: Instead of cumin seeds, you can use cumin powder- just season to taste.

December 24, 2019May 14, 2020

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

Preheat oven to 350 degrees F.
In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

December 21, 2019May 14, 2020

Toffee Cookie Squares

These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.

Yield 15

Ingredients

1 cup vegan butter

1 cup light brown sugar

1-1/2 tsp. egg replacer + 1 Tbsp. filtered water

1 tsp. vanilla extract

1/2 tsp. Himalayan fine pink salt

2 cups all=purpose organic flour

1-3/4 cup chocolate chips

1/2 cup finely chopped walnuts

Directions

Preheat oven to 375 degrees F.
In a bowl, cream together the butter sugar. Stir in the egg replacer. Add the vanilla, salt, and slowly mix the flour in.,
On a parchment-lined 13×9-inch pan, pat out the cookie dough into an even layer.
Bake for 15 to 20 minutes. Remove from the oven and spread melted chocolate over the top, sprinkling with chopped nuts. Allow to cool before cutting into small squares.
Serve or store in a container in the refrigerator to retain maximum freshness.

Chef’s tip: Sprinkle with coconut flakes.

December 20, 2019May 14, 2020

Vegan Graham Cracker Cookies

These are probably the most addictive Christmas cookie I have come across (thanks, Mom). As long as I can remember, these cookies have always made an appearance each Christmas. Essentially, these cookies are like a graham cracker brittle with slivered almonds. They are perfect alone or with some non-dairy vanilla ice cream, which is actually my favorite way to eat them. Everyone needs a recipe like this and I am happy I get to share it with each of you. Who is ready to get baking because I sure am!

Yield 48

Ingredients

1 box Nabisco original graham crackers (break into 4 sections)

2 sticks vegan butter, melted

1/2 cup organic cane sugar

Slivered almonds, evenly coat each square

Directions

Line two baking sheets with aluminum foil. Spread crackers on two 15×10 cookie sheets.
In a small pot, melt butter and sugar, and bring to a boil for 2 minutes.
Pour over crackers and evenly smear across, then sprinkle with slivered almonds.
Bake for 10 to 12 minutes. Remove cookies from pan while still warm, because they harden quickly. Place on a wire wrack to cool completely.
Store in container to retain freshness.

Chef’s tip: Dont over bake these cookies, they will burn quickly.

December 19, 2019May 14, 2020

Cauliflower Steaks with Le Grand Chimichurri Sauce

I just gotta say, @love.legrand makes the most delicious chimichurri sauce and it goes perfect with my cauliflower steaks. The ingredient list is super clean and minimal which is great, and the product is extremely fresh tasting. Whether you are looking for a scrumptious meal or something that can be quick, this is both of those.

Yields 3

Ingredients

1 cauliflower head, cleaned and sliced

1 Le Grand Chinichurri pesto

Marinade:

2 Tbsp. vegetable broth

2 Tbsp. lime juice, fresh squeezed

1 tsp. Chili powder

1 tsp. onion powder

1/4 tsp. smoked paprika

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Heat oven to 425 degrees F.
Place the washed and trimmed cauliflower stem side down. Cut directly into the center to crest two halves. You will want to create as many cauliflower steaks as you can, under an inch thick.
Combine marinade ingredients and evenly coat cauliflower steaks. Place into a container and place into the refrigerator for 20 minutes.
On a parchment lined baking sheet, place the cauliflower steaks on and roast for 30 minutes, flipping halfway through.
Once browned, remove from the oven and top “steaks” with Le Grand Chinichurri pesto.

Chef’s tip: Cook on the grill for extra flavor!

Other recipes

Walnut-Pesto Pasta

Zucchini Noodles with Kale Pesto

Mexican Pasta Salad

December 18, 2019October 29, 2020

Shortbread Cookies

When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!

Yield 42

Ingredients

1-1/2 cups vegan butter (3 sticks), softened

1 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1/4 tsp. Himalayan fine pink salt

1 tsp. vanilla extract

3-1/2 cups organic all-purpose flour

Sugar for sprinkling, optional

Directions

Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
In a stand mixer, combine the butter, salt, sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
Store in a container for up to 1 week.

Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.

Toppings:

2 cups vegan dark or semi sweet chocolate

1 cup toasted coconut flakes, optional

Other recipes

Spiced Polar Bear Cookies

Russian Teacakes

Matcha-Mint Chip Cookie

December 17, 2019October 29, 2020

Flourless Peanut Butter and Chocolate Chip Cookies

intro

Yield 32

Ingredients

1 cup peanut butter

1 cup light brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 tsp. baking soda

1 cup vegan chocolate chips

Directions

In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the egg replacer and baking soda. Fold in the chocolate chips.
On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chef’s tip:

December 9, 2019May 14, 2020

Applesauce Bars

When you have to make a dessert that is easily shareable, these bars are your go-to dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.

Yield

Ingredients

1 cup organic cane sugar

1 cup applesauce

1/2 cup avocado oil

2 cups all-purpose organic flour

1 tsp. baking soda

1/2 tsp Himalayan fine pink salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 cup raisins

1/2 cup walnuts nuts

Glaze:

1/2 cup powdered sugar

1-2 Tbsp. hot water, use as needed

1/8 tsp. ground cinnamon

1/8 tsp. Himalayan salt

Directions

Preheat oven to 350 degrees F.
In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
Enjoy

Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.