All Recipes – Page 15 – The Vegan Rhino

January 3, 2019May 14, 2020

Earthy Mushroom Stew

Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!

Yields 4 servings

Ingredients

2.6 oz. organic sunflower haché + seasoning blend

1 Tbsp. avocado oil

1 large onion, diced

1 medium shallot, diced

1 garlic clove, minced

1 Tbsp. white oak sherry vinegar

8 oz. baby Bella mushrooms or cremini, diced

2 Tbsp. fresh parsley, minced

1/2 tsp. fresh thyme, minced

4 cups vegetable broth

Directions

In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
Cook for 10 minutes to allow flavors to meld together.
Serve with choice of noodles, potatoes, or quinoa.

Chef’s tip: You can always add Siracha to spice things up!

December 31, 2018May 14, 2020

Thirst-Quenching Raspberry Bellini

What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!

Yields 4-5 servings

Ingredients

1 lb fresh raspberries

2 cups filtered water

2/3 cup organic raw agave

1/4 tsp lemon zest

Mint, for garnish

Bottle of Prosecco

Directions

In a sauce pan on medium-high heat, add the raspberries and cover with water. Allow to boil for 15-20 minutes, skimming any foam on the top.
Strain the raspberries using a fine mesh strainer into a small pot (do not press the raspberries to get more juice).
Turn the heat to medium-high and add the agave to the raspberry liquid. Cook for an additional 5-7 minutes.
Remove from heat, add lemon zest, and allow to completely cool. Store in an airtight container and refrigerate up to 7-10 days.
To make the Bellini, simply add a spoonful of the raspberry syrup to a champagne flute and top with Prosecco.
Garnish with mint and raspberries.

Chef’s tip: For added flavor, combine 1/4 cup pineapple juice to the raspberries and allow to reduce down till syrup consistency is achieved.

December 30, 2018May 14, 2020

Spinach and Mushroom Lasagna

If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.

Yields 4-6 servings

Ingredients

12 lasagna sheets, cooked

1 (8 oz.) baby Bella mushrooms, diced

4 cups spinach

2 Tbsp. hemp seeds

1 large onion, diced

2 garlic cloves, minced

6-8 fresh basil leaves, chopped

1-1/4 cup lentils, cooked

1/2 tsp. dried oregano

5-6 cups pasta sauce

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Follow Your Heart Parmesan Cheese

1 Tbsp. avocado oil

Ricotta Cheese:

2 cups cashews, soaked overnight

4 Tbsp. filtered water

1 tsp. lemon juice

1 tsp. basil, chopped

1 Tbsp. nutritional yeast

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

Ricotta Cheese:

In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
Add the chopped basil to the mixture and stir in. Set aside.

Lasagna:

In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
Preheat oven to 375 degrees F.
On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
Serve with side salad.

Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving.

December 28, 2018May 14, 2020

Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.

December 27, 2018May 14, 2020

Falafel Burger

Burger alternatives are something I really enjoy creating. Here we have a falafel burger that will leave you full and satisfied. The added freshness of parsley and lemon give this meal a real special touch. If you are looking for something without the added carbs or want to lose the buns- you can! Just grab a large iceberg lettuce for a wrap and roll or fold it over the burger.

Yields 4 patties

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

3 Tbsp. flat leaf Italian parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de-seeded – to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. Vitacost certified organic ground cumin

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground black pepper

4 buns

1 small tomato

1 small cucumber

1/4 cup iceberg lettuce

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
Preheat oven to 375 degrees F.
Form into 2 balls- and flatten into a disc shape to form the patty. Place on to lightly oiled air fryer sheet or sheet pan and bake for 15-20 minutes, or until golden brown. Flipping half way through.
Serve on your choice of bun with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

December 26, 2018May 14, 2020

Walnut-Pesto Pasta

This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!

Yields 3-4 servings

Ingredients

2 cups fresh basil

1/4 cup fresh mint

1/2 avocado

1/4 cup walnuts

2-3 Tbsp. avocado oil

1/4 cup nutritional yeast

1 tsp. lemon juice

1/2 tsp. Vitacost Himalayan Pink Fine Salt

1 clove garlic, minced

1 box pasta of choice

salt, for boiling

Directions

In your food processor, combine all ingredients until well mixed.
Cook pasta according to box directions. When finished cooking, drain and stir in pesto sauce.
Serve with vegan parmesan cheese and parsley.

Chef’s tip: Feel free to go with pine nuts for a more classic spin.

December 24, 2018May 14, 2020

Whole Roasted Carrots

How simple and easy it is to grab a bunch of carrots from your local farmers market, lightly drizzle them in oil with a dash of seasoning, and roast them to perfection. The versatility of this recipe is endless as it can be paired with other dinner party sides, appetizers, or holiday feasts. This recipe is super easy but I do have a secret to make them even better. Make sure that these carrots have their own room, are completely coated in the seasoning and oil, and you slightly roll them around periodically as they cook. This ensures that you get a nice roast on all of the carrots.

Yields 2-3 servings

Ingredients

1 bunch of carrots, with green tops

1/4 tsp. onion powder

1/4 tsp. garlic powder

salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.
On a baking sheet, drizzle carrots with oil and season lightly with onion powder and garlic powder (add salt and pepper).
Roast for 40 minutes or until slightly charred.

Chef’s tip: Add 2 rosemary sprigs while you roast to add additional flavor.

December 24, 2018May 14, 2020

Crowd-Pleasing Roast

When I think of the ultimate comfort food, I think of Roast recipes with gravy. So why does a plant-based Roast have to be any different? When any food roasts in garlic, vegetables and is smeared in gravy, everyone will be asking “when is dinner”. This meal is an easy recipe that will remind you of any meat based roast beef or tenderloin. The great thing about this type of meal is that you can add any kind of side dish you would like next to the roast; such as brussels sprouts or roasted carrots, the options are endless.

Yields 12-14 servings

Ingredients

Roast:

8 oz. extra firm tofu, pressed and drained

1/4 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. lemon juice

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp. tamari sauce

1 half beet, roasted

2 tsp. parsley, chopped

1 tsp. dried sage

1 tsp. dried mustard seed, ground

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. celery seed, ground

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Gravy:

1-1/2 cup vegetable broth

1/4 cup onion, chopped

1/4 cup carrots, peeled and chopped

1 garlic clove, minced

1 tsp. fresh parsley, chopped

2 sprigs fresh thyme

1/4. tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup baby bella mushroom, chopped

1 Tbsp. corn starch

Directions

Preheat the oven to 300 degrees F.
In a food processor, combine the tofu, wine, broth, beets, garlic, onion powder, lemon juice, oil, tamari, parsley, sage, mustard seed, salt and pepper. Pulse until smooth.
In a bowl, stir together the vital wheat gluten, oat flour, and nutritional yeast. Mix the blended ingredients into the dry mixture and combine until dough forms.
Knead dough for roughly two minutes, so all of the ingredients are well combined. Shape the dough into a log shape and roll in foil. Be sure to crimp the ends together to keep the shape while it cooks.
Bake in the oven for 2-1/2 hours, turning every 30 minutes.
In a sauce pan, add the vegetable broth, onions, carrots, garlic, parsley and thyme. Bring to a boil. Cook for 3-5 minutes, or until vegetables are soft. Add the corn starch and use a handheld emersion blender to combine the gravy, salt and pepper to taste. Once thickened, remove from heat and set aside.
Remove from the oven and heat a skillet on medium-high heat with avocado oil (1 Tbsp.) Place the cooked roast into the pan and sear the sides for brown color.
Slice and serve with gravy and choice of sides.

Chef’s tip: If you would like to add some additional flavor, feel free to add 1/2 tsp. liquid smoke flavoring to the wet ingredients.

December 24, 2018October 31, 2020

Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.

Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

December 22, 2018October 31, 2020

Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.