All Recipes – Page 10 – The Vegan Rhino

May 20, 2019May 14, 2020

Roasted Broccoletti

For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.

Roasted Broccoletti

Yields: 2 servings

Ingredients

1 (8 ounce) package brocoletti

1/2 Tbsp. avocado oil

1 tsp. garlic, minced

1/8 tsp. Gustus Vitae Smoked Salt

1/4 tsp. red pepper flakes

Directions

Preheat oven to 375 degrees Fahrenheit.
Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
Roast broccoletti for approximately 15 minutes; flipping halfway through.
Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.

Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.

May 14, 2019May 14, 2020

5-Minute Moringa Guacamole

If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.

Yields 3-4 servings

Ingredients

3 Haas avocado, mashed

1-2 garlic cloves, minced

1-1/2 Tbsp. onion, small dice

2 Tbsp. fresh tomato, diced

2 tsp. lime juice

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground pepper

1 Tbsp. Moringa powder

Directions

In a bowl, combine the mashed avocado, garlic, onion, tomato, lime juice, salt, pepper, and Moringa powder. Mix until well combined.
Serve with chips, tacos, enchiladas or your choice of food.

Chef’s tip: Top with extra tomato, onion, cilantro or any other toppings you’d like.

May 13, 2019May 14, 2020

Creamy Garlic-Parmesan Polenta

If you haven’t had the chance to make polenta or even try it, this recipe will surely urge you to do so. This dish is made by a handful of ingredients and takes minimal effort to make. Polenta itself is made from coarsley ground cornmeal and gives a light, fluffy, and creamy texture. Feel free to give this a go and pair it with some roasted broccoletti! Recipe to come soon.

Yields 4 servings

Ingredients

4 cups filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup vegan Parmesan cheese

1/2 tsp. garlic, minced

1/4 tsp. ground black pepper

1 cup Bob’s Red Mill Polenta

1/8 cup nutritional yeast

2 Tbsp. vegan butter

Parsley for garnish, chopped

Directions

In a pot on medium-high heat, bring the water and salt to a boil. Add the polenta while continuously whisking to prevent lumps from forming. Once polenta has thickened, roughly 2 minutes, reduce heat to low.
Cook for 10 to 14 minutes, stirring occasionally being careful to not get splattered on. Once you are finished cooking the polenta, add the butter, nutritional yeast, Parmesan, pepper and more salt to taste.
Serve topped with roasted brocoletti.

Chef’s tip: If polenta becomes too thick, you can stir in a splash of vegetable broth or oat milk for a more creamy approach.

May 10, 2019May 14, 2020

Easy Cheesy Biscuits

Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.

Yields 24 biscuits

Serves 10-12 people

Ingredients

2 cups King Arthur organic flour

3/4 cup oat milk

1-1/2 Tbsp. baking powder

1/2 tsp. cream of tartar

1 cup shredded vegan cheddar cheese

1/2 cup avocado oil

1/4 cup green onions, chopped

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/8 cup nutritional yeast flakes

Directions

Preheat the oven to 400 degrees F.
In a bowl, mix together the flour, oat milk, nutritional yeast, oil, salt, cream of tartar, and baking powder.
Once dough-like consistency forms, fold in the cheese and green onions.
Line a baking sheet with parchment paper and lightly spray it with oil.
Remove dough from the bowl on to a lightly floured area. Roll dough into 1/2″ round and use a biscuit cutter to cut the dough. Place onto the lined baking sheet until all dough is used.
Baked for 15-18 minutes or until golden brown. Remove from the oven and cool for 2 to 3 minutes.
Serve immediately

Chef’s tip: Pair this with my Sunflower Haché “Sausage” and Gravy.

Gravy Recipe, click here.

May 7, 2019May 14, 2020

Plant-Based Taco Burger

This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.

Yields 4 patties

Serves 2-4 people

Ingredients

1 pouch Neat Original Mix

1/2 cup filtered water

1/4 cup diced red bell pepper

3 Tbsp. yellow onion, minced

2 Tbsp. yellow corn

2 tsp. Chili powder

1/2 tsp. cumin powder

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 garlic clove, minced

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground black pepper

Directions

In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
Add red pepper, corn, onion, oregano, chili powder, cumin, smoked paprika, minced garlic, salt and pepper. Mix until well combined and form into 4 patties.
In a skillet on medium-high heat, and about 2 tsp. vegetable broth (or water) for an oil-less approach. Add the patties once hot and cook for 2 to 3 minutes on each side, or until lightly browned.
Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
Serve immediately

Chef’s tip: Feel free to make a sauce with vegan mayo and sriracha!

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May 3, 2019May 14, 2020

SunflowerFamily Haché “Sausage” Gravy

For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.

Yields 4 cups

Serves 3-4 people

Ingredients

1 (9 oz) package sunflower haché

2-1/2 cups oat milk

1/4 cup King Arthur organic flour

1/2 tsp. white pepper

1-1/4 cup water

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

Directions

In a frying pan on medium heat, and water and haché. Cook for 2-3 minutes until water has soaked into the textured protein.
Add the flour and mix around to coat. Slowly pour in the oat milk, mixing while the gravy thickens. Season with pepper.
Serve with Easy Cheesy Biscuits

Chef’s tip: This recipe is also great for a veganized country fried steak using my “chicken” Milanese recipe located on Vitacost.com #VitaVibes Blog, click here.

April 30, 2019May 14, 2020

Sweet Cucumber and Onion Salad

One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.

Yields 2 cups

Serves 2-3 people

Ingredients

1 medium onion, sliced very thin

1 English cucumber, sliced thin

1/4 cup vinegar to start then 1/2 cup of more

1-1/2 tsp. organic cane sugar

Directions

Thinly slice the onion, cucumber, and add to a mixing bowl.
In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
Place into the fridge for 3-4 hours or overnight for best results.

Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.

April 24, 2019May 14, 2020

Stir Fry Sauce

Looking for the best and easiest stir fry sauce ever? Well look no further because I have created that perfect go-to sauce for any noodle dish, stir fry, or other meal you chose. I like to think this sauce recipe is your the best secret weapon when it comes to stir fried noodles, primarily because of the delicious peanut butter flavor.

Yields 8 oz

Ingredients

1/2 cup soy sauce

1/4 cup dry sherry

2 Tbsp. sesame oil

1-1/2 Tbsp. organic cane sugar

1/2 tsp. garlic, minced

1/2 tsp. onion powder

1/2 tsp. ground black pepper

1/4 cup rice wine vinegar

1/4 cup cornstarch

3 Tbsp. peanut butter

1/4 cup water

Directions

In a blender, combine all sauce ingredients. Blend until well mixed.
In your wok, mix vegetables, choice of protein, and noodles. Add sauce and mix around.
Serve immediately.

Chef’s tip: To spice this sauce up, add some crushed red pepper flakes!

April 22, 2019May 14, 2020

Orecchiette Pasta Aglio e Olio

One thing I learned during my first few cooking classes growing up was this amazing dish, Spaghetti Aglio e Olio. This traditional pasta recipe comes all the way from Naples and is made by lightly sautéing sliced garlic, red pepper flakes, and Parmesan cheese. In my plant-based version, you will still get the authentic flavors that this amazing dish brings to the table. I highly suggest giving this recipe a try for this weekends Sunday dinner.

Yields 8 ounces

Serves 2 people

Ingredients

8 ounces orecchiette pasta, cooked

1/3 cup avocado oil

4 garlic cloves, sliced thinly

1/4 tsp. crushed red pepper flakes

1/2 cup parsley, chopped finely

1 Tbsp. fresh lemon juice

1/2 cup vegan Parmesan cheese, grated

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a large pot with salted water, cook the orecchiette pasta according to the directions on the box. Drain and reserve 3/4 cup of pasta water.
Next, in a frying pan on medium heat, add your oil. One hot, add the sliced garlic and sauté until slightly browned (be sure not to burn the garlic).
Stir in the crushed red pepper flakes and toss in the pasta, coating it completely. While stirring, slowly add the pasta water until you have achieved your desired consistency.
Add the Parmesan, parsley and lemon juice.
Serve immediately.

Chef’s tip: Be sure not to brown the garlic slices too much.

April 16, 2019May 14, 2020

The Best Vegan Fajita’s

Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.

Yields 2-1/2 cups

Serves 2-3 people

Ingredients

1 (8 ounce) package extra firm tofu

1 medium red bell pepper, sliced

1 medium yellow pepper, sliced

1 medium orange pepper, sliced

1 poblano pepper, de seeded and sliced

1 medium onion, sliced

1 garlic clove, minced

1 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1-1/2 tsp. chili powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

Directions

Combine seasonings together and set aside.
In a frying pan on medium high heat, add oil, peppers, onion, garlic, and sauté for 5 minutes. Add cubed tofu, seasoning, water and toss until well combined.
Cook for 2-3 minutes or until tofu is warmed through.
Serve immediately with tortilla, salsa, guacamole, and cheese.

Chef’s tip: For extra heat, add a slice jalapeño pepper when sautéing!

Extra Recipes

Guacamole Recipe

Mango-Pineapple Salsa Recipe

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