Lavender-Blueberry Jam


This jam just went from a gold winner to multi platinum one with this secret ingredient: lavender! I do suggest this during the fall and winter months since lavender like to bloom during the spring time. Once you have your freshly grown lavender (or store bought) you will have to dry it out and grind it down into a powder. The awesome thing about this is that you do not need that much powder, so you can really use this for a lot of other things as well. So with your homegrown lavender and blueberries, you are able to make a wonderful treat where you know exactly where it came from.


Yield 8 oz


1/4 cup Bob’s Red Mill Organic Chia Seeds

1/4 cup Madhava Organic Fair Trade RAW Blue Agave

3 cups fresh blueberries

½ tsp. fresh lavender, minced


  1. In a sauce pan, place berries over medium heat and add agave- stirring until the berries burst.
  2. Add chia seeds and continue to cook on medium heat for 10 minutes, until liquid has thickened some.
  3. Remove from heat and add the lavender. Pour into jar containers and allow to cool before placing in refrigerator.

Chef’s tip: Option to add 1/2 lemon zest or vanilla extract for added flavor.

Chocolate Chip Banana Bread

Chocolate-Nut Free Banana Bread
Chocolate-Nut Free Banana Bread


Chocolate-Nut Free Banana Bread

Yield 1 loaf (8-10 slices)


1/2 cup dairy-free butter, room temperature

1 cup organic cane sugar

2 Tbsp. egg replacer + 4 Tbsp. water

5 ripe bananas, mashed

1-1/2 cup organic all-purpose flour

1 tsp. baking soda

1/4 cup cocoa powder

1/2 tsp. Himalayan pink salt

3/4 tsp. vanilla extract

1 cup chocolate chips


  1. 1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
  2. 2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
  3. 3. In separate mixing bowl, sift flour, baking soda, cocoa powder and salt.
  4. 4. Slowly combine dry and wet ingredients until fully incorporated. Add vanilla, chocolate chips and stir until just combined—do not over-mix.
  5. 5. Pour batter into greased and/or floured loaf pan. Bake 60 minutes or until golden brown. When ready, remove from oven and let cool completely.

Chef’s tip: To give this banana bread an extra zing, swap the vanilla extract for orange extract.

Mushroom Bisque

Mushroom Bisque - The Vegan Rhino

Mushroom Bisque - The Vegan Rhino

There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right? 

Mushroom Bisque - The Vegan Rhino

Yield: 5 servings


4 cups vegetable broth

.5 oz. dried porcini mushrooms

5 Tbsp. plant-based butter

1 cup shiitake mushrooms, chopped

4 cups baby Bella mushrooms, chopped

1/4 cup shallots, minced

1/4 cup yellow onion, minced

2 garlic cloves, minced

2 Tbsp. sherry vinegar

5 Tbsp. organic all-purpose flour

1 bay leaf

3/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a small pot on medium heat, boil vegetable broth and remove from heat. Add dried porcini mushrooms and steep for 30 minutes, covered. Remove mushrooms and finely chop.
  2. In a pot on medium heat, add butter, mushrooms, chopped porcini mushrooms, onion and sauté for 7 minutes. Add garlic and cook for 1 minute. Deglaze pan with sherry vinegar and cook for 1 minute.
  3. Sprinkle with flour and stir, cooking for 1 minute. Slowly pour the broth in as you mix, and bring to boil. Reduce heat to low, add bay leaf, salt, pepper, and simmer, covered, for 25 minutes. Remove bay leaf.
  4. Blend 1 1/2 cups of bisque and pour it back into the pot, stirring until mixed evenly.
  5. Serve with bread or stir in non-dairy cream topped with chives.


Chef’s tip: Make the night before to let the flavors meld together.

French Onion Grilled Cheese

French Onion Grilled Cheese - The Vegan Rhino

 French Onion Grilled Cheese - The Vegan Rhino

Do you love grilled cheese? If yes, than you will surely love this French onion style grilled cheese. The key to making this sandwich is browning the bread just enough so its perfectly golden brown and crispy all around. This makes for the perfect afternoon lunch for the kids or adults!

French Onion Grilled Cheese - The Vegan Rhino

Yield: 2


1 Tbsp. avocado oil

3 Tbsp. plant-based butter, plus more pan

1 lb. Vidalia onions, thinly sliced

1/4 tsp. Himalayan pink salt

1 large spring thyme

2 tsp. sherry vinegar

4 oz. non-dairy cheese

4 slices bread



  1. In a skillet over medium heat, add oil, 2 tablespoons butter and sauté onions with thyme for 20 minutes. Sprinkle with salt and stir to combine.
  2. Once done, remove thyme sprig, add sherry and cook for an additional minute. Season with pepper and remove from the heat. Transfer onions to a bowl with cheese and stir until melted and well combined. Wipe the skillet down to reuse.
  3. Preheat skillet over medium heat. Butter two slices of bread and set down in pan and top each with onion mixture. Butter remaining slices of bread and set on top. Cook for 2 minutes or until brown. Flip and cook an additional 2 minutes.
  4. Slice and serve Immediately.


Chef’s tip: Use this mixture in mashed potatoes for extra flavor!

Sweet Potato Burgers

Sweet Potato Burger - The Vegan Rhino

Sweet Potato Burger - The Vegan Rhino

Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!

Yield: 8 patties


1.5 lbs sweet potato

1/2 cup quinoa, rinsed

1 cup vegetable broth

1 1/2 cups cooked black beans, rinsed and drained

1 small red onion (about 1/2 large red onion)

1/2 large red bell pepper, diced

1/3 cup cilantro, chopped (optional)

2 garlic cloves, minced

1 1/2 tsp. smoked paprika

1 3/4 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 1/4 cups quick cooking oats

8 burger buns



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place sweet potatoes on. Poke each with a fork 4-5 times and roast for 60-75 minutes. Remove from oven and once cool to handle, remove skin and mash.
  2. Keep oven temp at 400 degrees F. Prepare baking sheet with parchment paper and set aside.
  3. In a small pot over medium heat, bring vegetable broth to a boil. Add quinoa and reduce heat to low, simmering for 11 minutes. Remove from heat and cover, steaming for 10 minutes. Set aside.
  4. In a stand mixer or large bowl, combine mashed sweet potato, cooked quinoa, black beans, red onion, red bell pepper, cilantro, garlic, seasoning, and oats. Mix with paddle attachment or large spoon until fully incorporated.
  5. On preparer baking sheet, scoop and form mixture into patties. Refrigerate for 20 minutes. Remove from refrigerator once oven is heated.
  6. Bake for 35 minutes. Remove from oven and let cool for 5 minutes before serving. 
  7. Serve on bun.


Chef’s tip: Freeze for up to 1 month! 

Golden Raisin Turmeric Rice

Golden Raisin Turmeric Rice - The Vegan Rhino

Golden Raisin Turmeric Rice - The Vegan Rhino

Easy golden raisin turmeric rice is a flavorful side dish made with turmeric, giving its vibrant golden color. This rice is cooked in a mixture of broth and coconut milk that soaks into the rice, giving the best flavor with hints of sweet raisins throughout each bite. It will make any meal tastier and is incredibly easy to make!

Golden Raisin Turmeric Rice - The Vegan Rhino

Yield: ~4 1/2 cups

Serves: 6 people


1 Tbsp. avocado oil

1/2 tsp. turmeric

1/2 tsp. curry powder

1 1/2 cups white basmati rice

1/3 cup golden raisins

1 Tbsp. + 1/2 tsp. tamari sauce

2 cups vegetable broth

 1 cup coconut milk



  1. Rinse rice in a colander until the water runs clear. Drain well.
  2. In a skillet on medium heat, add oil and once hot add spices. Cook for 20 seconds, until fragrant, and mix in drained rice and raisins. Cook for an additional minute and pour in soy sauce, vegetable stock, and coconut milk.
  3. Bring to a boil and reduce heat to low, simmer for 18 minutes, covered. Remove from heat and fluff rice with fork, covering for an additional 5 minutes (off heat) until ready to serve.
  4. Serve warm in a large bowl or on a platter.


Chef’s tip: Rinsing the rice will remove excess starch and is key to making perfect rice!

Mushroom Scallops with Truffle Pea Pureé and Coconut Chip Bacon Bits

Mushroom Scallops with Pea Pureé and Coconut Chip Bacon Bits - The Vegan Rhino

Sabatino Truffle Zest Recipe Contest 2021 - The Vegan Rhino 

These tasty plant-based scallops are made with king trumpet mushrooms which I marinated in a mixture of white miso paste, water and white wine. I paired these “scallops” with a truffle pea-watercress purée and crispy coconut chip bacon bits.

Mushroom Scallops with Pea Pureé and Coconut Chip Bacon Bits - The Vegan Rhino

Prep: 12 minutes

Marinade: 2 hours

Cook: 22 minutes

Total: 2 hours, 34 minutes


Yield: 6; 1/2 cup truffle pea purée

Servings: 2 (3 “scallop” serving size); 2 (1/4 cup purée serving size)



Crispy Vegan Bacon Bits

1/4 cup coconut chips (not shredded)

1 tsp. plant-based Worcestershire sauce

1 tsp. tamari

2 tsp. maple syrup


Truffle Pea Puree

1 cup fresh peas

1 oz. watercress

1 small garlic clove

1 Tbsp. plant-based butter, softened 

3/4 tsp. to 1 tsp. Sabatino truffle powder

1/8 tsp. Himalayan pink salt

1/8 tsp. ground black pepper


Vegan Scallops

2-3 king oyster mushrooms, gently cleaned with a damp cloth

1 cup warm water

1 Tbsp. white miso paste

1/2 cup dry white wine

1 tsp. tamari

2 Tbsp. plant-based butter

Microgreens, for garnish

Black Truffle Infused Olive Oil, for garnish

Mushroom Scallops with Pea Pureé and Coconut Chip Bacon Bits - The Vegan Rhino


Crispy Vegan Bacon Bits

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  2. In a small, whisk together bacon bits ingredients and toss in coconut chips to coat. Place on baking sheet.
  3. Bake for 7 minutes or until golden brown. Make sure to keep an eye on this so it doesn’t burn. Remove from oven and cool. Chop into tiny pieces and set aside.


Truffle Pea Puree

  1. In a pot on medium-high heat, add about 2 cups water and bring to a boil. Add peas and steam for 3-5 minutes or until cooked. Remove from heat and drain.
  2. Using a handheld immersion stick or food processor, add all ingredients together and blend until completely smooth. Set aside.



  1. Slice mushroom stems crosswise into 1-in. thick pieces. Score the tops and bottoms of each “scallop”.
  2. In a large bowl, whisk together warm water, miso paste, tamari and white wine. Marinate for at least 2 hours covered in the refrigerator.
  3. Preheat oven to 275 degrees F
  4. Drain mushrooms, discarding the soaking liquid and pat dry.
  5. In a skillet on medium-high heat, melt butter. Add mushrooms and pan sear for 3 to 5 minutes, flip over, and pan fry for another 1 to 2 minutes or until the edges get a nice, golden brown color. Remove mushrooms from heat.
  6. Plate mushroom scallops on top of truffle pea pureé. Sprinkle sides with coconut chip bacon bits, and microgreens. Drizzle with black truffle olive oil to finish dish.
  7. Serve warm.


Chef’s tip: To finish, drizzle plate with truffle oil or use shaved truffles.

Cumin and Black Bean Couscous

Cumin and Black Bean Couscous - The Vegan Rhino

 Cumin and Black Bean Couscous - The Vegan Rhino

Couscous is one of the easiest, fastest and most versatile side dishes you can make! This pasta dish has a delicious pop of flavor from the cumin, red onion and garlic that is toasted until fragrant. This is one of those must have recipes that should be tried any day of the week, especially taco Tuesday!

Cumin and Black Bean Couscous - The Vegan Rhino

Yield: 3


2 Tbsp. avocado oil

1 medium red onion, diced

1 large garlic clove, minced

1 cup pearl couscous

3/4 tsp. ground cumin

1 1/4 cups canned organic black beans, drained & rinsed

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a skillet on medium heat, melt butter and sauté onions until lightly browned, about 5 minutes.
  2. In the meantime, bring 1 1/2 cups water to a boil. Sprinkle in garlic and cumin to the onions and sauté for an additional minute.
  3. Combine couscous with onions and brown for 1-2 minutes. Pour in boiling water. Reduce heat to simmer and cook for 8-10 minutes, covered. Remove from heat and stir in black beans, parsley, salt and pepper.
  4. Serve warm.


Chef’s tip:

Mushroom Birria Tacos

Mushroom Birria Tacos - The Vegan Rhino

Mushroom Birria Tacos - The Vegan Rhino

Packed with tons of flavor, Birria tacos are one of the best Mexican dishes around. This plant-based version is made with oyster mushrooms and a homemade sauce that is super quick and easy to make!

Mushroom Birria Tacos - The Vegan Rhino 

Yield: 8-12


1 Tbsp. avocado oil

10 oz. oyster mushrooms, shredded

3/4 tsp. garlic powder

1/4 tsp. dried oregano

1/2 tsp. Himalayan pink salt

1/4 cup Birria Sauce

8-12 flour tortillas

1 cup plant-based cheddar cheese


Birria sauce

4 Tbsp. avocado oil

1 onion, diced

1 cup baby Bella mushrooms, cleaned and diced

5 garlic cloves, chopped

1 1/2 cups vegetable broth

1 1/2 cups water

1/2 tsp. smoked flavoring

1 chili pepper

1 chipotle pepper in adobo sauce

1/2 cup tomato sauce

2 bay leaves

1/2 tsp. ground cumin

1/2 tsp. smoked sea salt

1/2 tsp. oregano

1 lime, juiced



  1. In a pot on medium heat, add oil and saute onions and mushrooms for 8-10 minutes. Add garlic and cook until fragrant, about a minute. Add remaining ingredients and bring to a boil.
  2. Reduce heat to low and simmer, covered, for 1 hour. Remove bay leaves.
  3. In a skillet on medium-high heat, add shredded mushrooms, garlic powder, salt and sauté for roughly 15 minutes, just until the edges begin to crisp up. Add 1 1/4 cups of the above sauce and cook another 7 minutes. Remove from heat.
  4. Heat non stick skillet on medium heat. Dip tortillas into broth and place on pan. Add cheese, mushrooms. Fry your tacos for 2-3 minutes and fold in half.
  5. Serve with side of guacamole, salsa, and non-dairy sour cream.


Chef’s tip: Remove some of the liquid and veggies into a jar and blend into a thick sauce.

Breakfast Ginger Scones

Breakfast Ginger Scones - The Vegan Rhino


Scones are one of my favorite things to make for breakfast because of how simply they are to make and how delicious they are to eat! With the addition of ginger chips provided to me by The Ginger People, you’ll be able to make a flavorful scone with hints of orange, nutmeg and ginger too!

Yield: 6


1/4 cup + 3 Tbsp. oat milk

1 Tbsp. lemon juice

1 Tbsp. egg replacer + 2 Tbsp. water, prepared

2 cups organic all-purpose flour

1/3 cup organic cane sugar

1 Tbsp. baking powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground nutmeg

6 Tbsp. plant-based butter, cubed

1/3 cup ginger chips, plus more to garnish

1 1/2 tsp. orange zest, plus more to garnish

2 Tbsp. fresh squeezed orange juice

2 tsp. oat milk, for brushing



1 Tbsp, + 1 tsp. fresh orange juice

1/2 tsp. vanilla extract, optional

1 cup powdered sugar



  1. Preheat oven to 425 degrees F. and line baking sheet with parchment paper. Set aside.
  2. In glass cup, combine oat milk and lemon juice and let sit for 5 minutes. In another bowl, sift together flour, sugar, baking powder, salt and nutmeg.
  3. In dry ingredients, cut in the butter until mixture forms course crumbs about the size of peas. Stir in ginger chips. Combine homemade buttermilk with egg replacer, orange zest, orange juice and mix into dry ingredients.
  4. On lightly floured surface, form dough into a 8-in. round and slice into 6 equal wedges. Place on prepared baking sheet. Brush tops with oat milk.
  5. Bake for 16 minutes or until golden brown and remove from oven. Set scones on a wire rack to cool.
  6. In small bowl, combine all glaze ingredients and mix until smooth. Glaze the scones once cooled and garnish with extra orange zest and ginger chips.


Chef’s tip: Keeping the scones as cold as possible prior to baking helps make them super flaky!