Gourmet Mushroom Risotto

Gourmet Mushroom Risotto - The Vegan Rhino

Earthy Mushroom Risotto - The Vegan Rhino

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! Making a creamy homemade risotto takes time but its well worth it. With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.

Earthy Mushroom Risotto - The Vegan Rhino

Yield 5 servings

Ingredients

.7 oz. dried porcini mushrooms

4 cups vegetable broth

2 Tbsp. avocado oil + 2 Tbsp. vegan butter

5 cups sliced baby Bella mushrooms

1/2 cup shallots, chopped

1/2 cup yellow onion, chopped

2 garlic cloves, minced

1 sprig thyme

2 Tbsp. vegan butter

1-1/2 cups Arborio rice

1/4 tsp. Himalayan salt

1/8 tsp. ground black pepper

1/2 cup dry white wine

1/2 cup vegan parmesan

Parsley, to garnish

Directions

  1. In medium pot, bring vegetable broth to boil and reduce heat to low. Add porcini mushrooms, cover and cook for 4 minutes. Remove porcini mushrooms and slice.
  2. In large pot over medium heat, warm avocado oil and butter mixture. Add porcini mushrooms, baby Bella mushrooms, shallots and onions; cook for 6 minutes. Add garlic and thyme and cook another 2 minutes. Transfer mixture (including liquid) to bowl and set aside.
  3. In same large pot, combine 2 tablespoons vegan butter with uncooked rice for 1 minute (avoid browning rice). Add salt, pepper and white wine. Cook until liquid absorbs.
  4. Return mushroom mixture to pot with rice. Slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Add another 1/2 cup and so on until rice absorbs all of the liquid (this step takes roughly 35 minutes). Stir in vegan parmesan.
  5. Remove thyme sprig, spoon into bowls, garnish with fresh parsley and serve.

Chef’s tip: In step No. 4, make sure liquid absorbs completely before adding more hot broth. This is VERY important!

Cool Blue Nice Cream

Cool Blue Nice Cream - The Vegan Rhino

Cool Blue Nice Cream - The Vegan Rhino

If you have heard of nice cream, you are going to love this! For those of you have not, nice cream is essentially a non-dairy ice cream made by freezing bananas and blending them. It is probably the best snack to enjoy on a hot day, after dinner for dessert, or even after a workout. Either way, the options are endless on when you can enjoy this cool blue nice cream bowl! To get this color, I added a natural butterfly pea supercolor powder by Suncore foods. They have tons of amazing powders that can give your foods a natural color boost with added nutrients and benefits. This bowl was topped with banana, dried apricots, and strawberries. Its super simple and a tasty snack to try!

Cool Blue Nice Cream - The Vegan Rhino

Yield 1

Ingredients

4 frozen bananas

1/3 cup oat milk

2-3 tsp Suncore foods Blue Butterfly Pea Supercolor Powder

Directions

  1. In a blender, combine the frozen bananas, oat milk, and butterfly pea powder. Blend until smooth using a tamper to evenly mix the nice cream.
  2. Pour into a bowl and tip with strawberries, diced dried apricot, banana, or any toppings of your choice.

Chef’s tip: Feel free to switch up the powder used.

Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Yield 21

Ingredients

3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Directions

  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
  4. Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. Serve or store in an airtight container on the counter for up to 1 week.

Chef‘s tip: These cookies are delicious with this strawberry jam!

3-Ingredient Pancakes

3 Ingredient Pancakes - The Vegan Rhino

We all know how busy the mornings can be which is why I have created this simple 3 ingredient pancake recipe. With a little help of ripened bananas, oat milk, and flour, you can make a simple breakfast in a matter of minutes. Topped with a homemade raspberry jam, you can add tons of flavor with toppings, granola, whipped cream, and much more!

Yield 12

Ingredients

2 medium ripe bananas

2 3/4 cups organic all-purpose flour

1 1/2 cups oat milk

Butter, for oiling pan

Optional:

3/4 tsp. vanilla extract

1 Tbsp. organic cane sugar

Pinch of Himalayan salt

Pinch of cinnamon

Directions

  1. In a mixing bowl, combine smashed bananas, flour, and oat milk. Mix until combined and smooth.
  2. Heat a large skillet on a medium-low heat and lightly grease with butter to prevent sticking. Spoon 1/3 cup of batter onto skillet and cook pancakes until tops are covered with bubbles. Flip the pancakes over and cook did an additional minute.
  3. Serve warm with desired toppings like maple syrup, vegan butter, fruits, James, etc.

Chef’s tip: If you want to add chocolate chips or blueberries, place it on the individual pancake once you pour the batter.

Spicy Red Pepper Sauce

Spicy Red Pepper Sauce - The Vegan Rhino

Spicy Red Pepper Sauce - The Vegan Rhino

This vegan spicy red bell pepper sauce is the perfect recipe for spaghetti nights, sandwiches, and tons more! This recipe is perfect for those weeknights that are busy and packed with tons of activities. As simple as it sounds, this sauce packs a lot of flavor and heat from the scotch bonnet pepper, so if you don’t like spicy foods, leave it out.

Spicy Red Pepper Sauce - The Vegan Rhino

Yield 24 oz.

Ingredients

2 red bell pepper, skin removed

1 small yellow onion, chopped

1 large garlic clove, minced

1 small scotch bonnet pepper, de seeded and minced

1 tsp. Italian seasoning

3/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 tsp. white distilled vinegar vinegar

1/4 tsp. sugar

1/2 cup vegetable broth

1 tsp. nutritional yeast

Directions

  1. Preheat oven to broil
  2. On a baking sheet, place the whole red bell pepper and roast until charred, roughly 10-15 minutes. Place peppers into a bowl and cover to trap the steam. After 10 minutes, remove the skin and stems.
  3. In a blender, add the roasted bell pepper, chopped onion, garlic clove, scotch bonnet pepper, Italian seasoning, salt, pepper, vinegar, sugar, vegetable broth, and nutritional yeast. Blend until smooth.
  4. Serve over pasta.

Chef’s tip: You don’t have to roast the peppers, you could always purchase a can of roasted red bell peppers to save time.

Ginger-Lemon Raspberry Jam

Ginger-Lemon Raspberry Jam - The Vegan Rhino

Ginger-Lemon Raspberry Jam - The Vegan Rhino

The flavor of raspberry, lemon, and ginger together is a flavor that brings me back to my childhood. I used to always enjoy plain yogurt with raspberry or strawberry jam swirled together. When you make your own jam, you get to enjoy the freshness and taste of the ingredients you’re using vs. using a store bought jam packed with preservatives. If you keep this sealed tight in the fridge, it can last just about two weeks long. This recipe is great for toast, thumbprint cookies, or even a raspberry mimosa for the adults out there! Either way, it’s a great addition to any kitchen to have some jam.

Ginger-Lemon Raspberry Jam - The Vegan Rhino

Yield roughly 1 1/2 cups

Ingredients

12 oz. raspberries

1/8 cup organic cane sugar

2 Tbsp. filtered water

1/2 lemon juiced + zested

1/8 tsp. fresh grated ginger

 Directions

  1. In a small pot, add all ingredients and cook for 8-10 minutes. Set aside to cool.
  2. Pour jam into a clean mason jar.
  3. Serve either warm or cold.

Chef’s tip: Add 1 Tbsp. chia seeds and allow jam to cool completely. Store in refrigerator for 2 hours before enjoying.

Chinese Orange Tofu 

Vegan Orange Tofu - The Vegan Rhino

Vegan Orange Tofu - The Vegan  Rhino

One of the best things to make at home is Chinese food and I can’t wait for you all to give this Chinese Orange Tofu recipe a try! I wanted to make a recipe that embodies the typical orange sauce flavors but vegan and 100% homemade. The dish uses an orange-ginger jam which brings an added bonus of flavor and depth.

Vegan Orange Tofu - The Vegan  Rhino

Yield 3

Ingredients

Sauce:

1/4 tsp. Himalayan salt

1 cup orange-ginger jam

2 tsp. minced garlic

1/4 tsp. grated ginger

1 orange juiced and zested

1 Tbsp. organic blue agave 

1 Tbsp. white vinegar

1 Tbsp. organic tamari sauce

Tofu:

16 oz. container extra firm tofu, drained and cubed

1 Tbsp. organic cornstarch 

Green onion, to garnish

Directions

  1. In a small pot on medium-high heat, add all of the ingredients and simmer for roughly 3-5 minutes, stirring occasionally.
  2. In a small bowl, add the diced tofu and sprinkle with cornstarch to coat. Pour the tofu into the sauce and reduce heat to simmer, cooking until heated.
  3. Serve over white rice and topped with green onions.

 

Chef’s tip: You can crisp up the tofu if you’d like by baking it or using an air fryer.

 

Orange-Ginger Jam

Orange-Ginger Jam - The Vegan Rhino

Do you have a ton of oranges or simply want to just brighten up your morning? Then this is the jam for you! I have to say, I normally keep strawberry or peach jam on hand during the springtime, but my new favorite is this orange and ginger, it’s fresh and flavorful. And for all those bakers, this would be great in a citrus sponge roll cake!

Yield 1 cup

Ingredients

2 cups chopped oranges, peeled, cleaned, and sliced

1-1/2 tsp. fresh ginger, minced

1 lime, juice and zest

1/2 cup organic cane sugar

1/2 cup filtered water

Directions

  1. Bring all ingredients to a boil and reduce heat to keep a steady simmer for 40-45 minutes; Stirring frequently.
  2. Remove the jam from the stove and carefully bottle it in to a clean mason jar.

Chef’s tip: This orange jam is great to use in orange broccoli with steam white rice.

Whole Roasted Garlic

Roasted Garlic - The Vegan Rhino

Roasted Garlic - The Vegan Rhino

Roasted garlic is one of those ingredients that can elevate your recipes, bringing tons of depth to your meals. This amazing ingredient also has tons of benefits to your health, like working as an anti-inflammatory, boosting overall immunity and has antibacterial properties.

Roasted Garlic - The Vegan Rhino

Yield 4

Ingredients

1 garlic bulb, remove excess skin  and cut 1/4” from top

1/2 tsp. avocado oil

Roasted Garlic - The Vegan Rhino

Directions

  1. Preheat oven to 400 degrees F.
  2. Drizzle with olive oil, salt, cover with tin foil, and place in the oven.
  3. Bake for 45-48 minutes until garlic cloves are soft and slightly brown.
  4. Serve either smashed on bread or mixed into butter, pastas, or other recipes.

Chef’s tip: If you are short on time, you can individually take out the garlic cloves from the head. Just be sure to keep an eye on them so they do not burn.

Coffee-Banana Marble Bread

Coffee-Banana Marble Bread - The Vegan Rhino

Coffee-Banana Marble Bread - The Vegan Rhino

This awesome banana bread is a mixture between coffee cake and marble loaf, two of my favorite things! Banana bread is the best when you have some bananas that are a bit too brown and mushy. Usually when I make a loaf, I always add an extra banana to the mixture for extra flavor and moistness. This is a great breakfast idea or mid-afternoon snack for busy days.

Coffee-Banana Marble Bread - The Vegan Rhino

Yields 10 slices

Ingredients

4-5 ripe bananas, mashed

1-1/2 cup Organic King Arthur All-Purpose Flour

1 cup organic cane sugar

1/2 cup dairy-free butter

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

1 tsp. baking soda

1/2 tsp. Vitacost Himalayan Pink Salt

1-1/4 tsp. coffee extract

1 Tbsp. Cocoa powder

Directions

  1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
  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. In separate mixing bowl, sift flour, baking soda and salt.
  4. Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
  5. Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
  6. Pour batter into greased starting with the vanilla batter. Alternate layers between the two until all the batter is gone. Using a knife, give a few swirls to move the batter around.
  7. Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
  8. Serve immediately or store in an air tight container.

Chef’s tip: Like your banana bread on the moist side? Add 1-2 more bananas to the batter and bake for an extra 5-10 minutes.

Coffee-Banana Marble Bread - The Vegan Rhino