All Recipes – Page 20 – The Vegan Rhino

October 18, 2018October 31, 2020

Pumpkin Gnocchi

Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner.

Yields 4 servings

Ingredients

1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, combined

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced

7-8 fresh sage leaves

Directions

Preheat oven to 400 degrees F.
On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape.
Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter).
Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.

October 17, 2018May 14, 2020

Caramel Apples

After picking apples at a fruit farm, what are you going to do with them? In this recipe, you can take those apples and make an amazing dairy-free caramel that will bring you back to those childhood memories of fall as a kid. This is a great recipe to make with your young ones during the holiday season, so please feel free to give it a try! You and your kids will be so happy with how these come out.

Yields 12 servings

Ingredients

12 apples

1 cup Earth Balance Vegan Buttery Stick

1-1/4 cups Vitacost brown sugar + 1/4 cup water

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

In your sink, allow apples to soak in hot water for 5 minutes to remove the wax. This will help the caramel stick to the apple better. Use a wash cloth to wipe and remove any wax residue as well.
Place popsicle sticks into apples and place into the freezer for 1 hour. This will also allow the caramel to stick to the apples better.
In a sauce pan, add all ingredients and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage).
Remove from heat and and allow to cool slightly before adding the vanilla extract. Allow caramel to cool to thicken.
Remove apples and dunk the frozen apple into the caramel sauce and then immediately into the chopped peanuts. Be sure to carefully press into the caramel to stick.
Place apples onto a lined baking sheet with parchment paper (lightly greased with butter) to prevent sticking. Put into the fridge for an hour to allow caramel to set.

Chef’s tip: To test the caramel, drop a tiny amount into a glass filled with water. If it forms a hard ball, it is ready. Caramel can differ from person to person so this is a neat way to check!

October 16, 2018May 14, 2020

Baked Granola Bars

Baked Granola Bar

Making your own granola bars is such a simple way you can add a snack or quick breakfast meal to your busy schedule. Instead of turning to the alternative “store bought” version, give these a go! In under 30 minutes, you will have an amazing healthy-wholesome bar for each day of the week, leaving you an extra bar to share with a friend.

Baked Granola Bar

Yields 8 bars

Ingredients

2 cups rolled cooking oats

1/2 cup raw unsalted almonds

1/4 pumpkin seeds, shelled or unshelled

1/4 cup walnuts, roughly chopped

1/2 Vitacost pure maple syrup

3 Tbsp. Earths Balance Vegan Buttery Sticks

1/2 tsp. almond extract

1/4 tsp. Vitacost Himalayan Pink Fine Salt

1/2 cup dried cranberries or 1/4 cup chocolate chips

Baked Granola Bar

Directions

Preheat oven to 350 degrees F.
Line a 9” square baking pan with parchment paper and lightly spray with cooking spray. Set aside.
In a bowl, add all ingredients together and mix until oats have soaked up some of the moisture from the maple syrup and butter, pour mixture into the lined pan.
Press granola down so that it is evenly spread across the pan.
Bake for 25 minutes until it is golden brown. Remove from oven and allow to cool slightly before removing bars and slicing. This way you can get nicely cut bars while they are semi-soft before they fully harden.
You can place the granola bars into the refrigerator and store in an airtight container for later or you can enjoy them on top of your yogurt or alone as a snack.

Chef’s tip: Make sure that you use parchment paper so that you can pull the baked outs out of the pan.

October 16, 2018May 14, 2020

Mexican-Style Stuffed Peppers

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Yields 4 stuffed peppers

Ingredients

4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder

Directions

In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.

Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.

October 15, 2018October 31, 2020

Butternut Squash Salad with Watermelon and Walnuts

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Directions:

Preheat oven to 400 degrees F.
Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
Take your prepared squash and dice it in to long pieces.
Place onto a lightly oiled pan and season lightly with salt and pepper.
Bake for 30-45 minutes, flipping half way through.
Remove from oven and allow to slightly cool.
While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.

October 12, 2018May 14, 2020

Apple Sauce

Ever wonder how it would be to take a bunch of apples and make your own apple sauce with out all that added sugar and preservatives? Well it’s a good thing you found yourself to this recipe because you are in for a real treat. Not only will your taste buds be exploding from the flavor but your house will be filled with an apple cinnamon flavor. It may just have your neighbors knocking on your door so be careful, it is that good.

Yields 16 oz

Ingredients

8 apples, peeled, decoded, and sliced

1 1/2 cup filtered water

1/2 cup Florida Crystals Organic Cane Sugar

1 tsp. Vitacost organic ground cinnamon

Directions

In a large stock pot, add chopped apples (peeled and de-cored), sugar, water, and cinnamon. Bring pot to high heat and boil for 15-20 minutes.
In a blender or using a hand held masher, smash apples.
Pour into a mason jar and allow to cool before lidding and placing in the refrigerator.

Chef’s tip: Substitute 1/4 cup applesauce in place of (1) egg for any baking recipe.

October 12, 2018October 31, 2020

Rhino’s Pumpkin Roll

Have you ever tried making a thin pumpkin cake, only to later roll it around in a white plant-based cream cheese filling and topped with dusted powdered sugar? If you haven’t then you are in for a real treat! This simple pumpkin roll will not only wow all of your family and friends, but you will surely impress yourself with this restaurant-style dessert made in the comfort of your own home. The best part about any Swiss roll cake is that you can keep it in the freezer for any surprise guests that drop by or you can take it to a gathering or give it as a tasty gift during the holiday season. This recipe is so good that you may need to make two at a time!

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. Water, (in 2 batches)

1 cup homemade pumpkin purée

1 cup King Arthur all-purpose organic flour

1 tsp. baking powder

1/2 tsp. Vitacost ground cinnamon

1 Tbsp. pumpkin spice seasoning

1/2 tsp. Vitacost Fine Himalayan Pink Salt

1/8 cup Vitacost powder sugar, for dusting

1 cup walnuts, chopped (optional)

Cream cheese frosting:

4 Tbsp. Earth Balance Vegan Buttery Sticks, room temperature

8 oz. Kite Hill Cream Cheese

1 cup Vitacost powdered sugar

1 Tbsp. Vitacost pure maple syrup

Directions

Cake:

Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and lightly grease with cooking spray or vegan butter.
In a stand mixer, beat the already combined egg replacer and water with the sugar for 1-2 minutes or until it thickens. Add the pumpkin puree; mix till combined.
Add the flour, baking soda, cinnamon, pumpkin spice, salt, and baking powder into the batter. Mix together until flour is combined and switch to using a spatula. This way you can get a few more stirs in without over mixing the batter.
Pour the batter onto the 10×15 baking sheet and bake for 15-17 minutes or until the cake springs back after you touch it. Prepare your dish towel while it bakes by dusting it heavily with powdered sugar. This will prevent the cake from sticking.
Once the cake springs back after toughing it, remove it from the oven and immediately (and carefully) flip the cake pan on top of the towel and remove the parchment paper slowly (there will be a massive cloud of powder sugar so prepare yourself).
Begin to roll the towel with the cake into a log shape and allow to cool on a cooling rack until room temperature. Make sure that you do not let the cake cool for more than an hour, or it can cause the cake to crack when you go to unroll it.

Buttercream:

In a mixing bowl, beat the butter and cream cheese for 2-3 minutes on a medium speed until well combined.
Then add the powdered sugar and maple syrup (or flavoring) and mix; set aside.

Assembly:

Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the walnuts at this time (optional).
Re-roll the cake back up into a log shape..
Place into the refrigerator for 1-2 hours to allow cake and frosting to firm up a bit (set overnight for best results).
Remove from the fridge and dust top with powdered sugar.
Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it. You can also use pecans instead of walnuts.

October 11, 2018May 14, 2020

Breakfast Oats with Strawberries and Coconut

Did you know that you should normally eat and drink water within the first hour of waking up? This helps get your metabolism started for the day and gives you the fuel you need to begin your morning. With this quick and easy breakfast oat bowl, you will be eating in no time. Using organic and homemade ingredients, this bowl is packed with tons of nutrients! In a rush? Make these overnight and store in the refrigerator for a quick and easy grab-n-go meal!

Yields 1 serving

Ingredients

1-1/2 cup rolled oats, uncooked

16 oz fresh coconut milk

1/4 tsp. vanilla extract, optional

1 tsp agave, optional

Sliced coconut meat to top

Sliced strawberries to top

Directions

In a mason jar mix vanilla, agave, and coconut milk and set aside.
In a bowl, pour in oats and top with coconut milk. Garnish with sliced strawberries and sliced coconut meat with a mint leaf.

Chef’s tip: Feel free to add almonds, walnuts, or granola for an extra crunch.

October 9, 2018May 14, 2020

Guacamole

This extremely simple guacamole will be gone as fast as it takes you to make it! Needing only a few ingredients to make, this Guacamole Recipe is a healthy dip that will leave you totally satisfied. This staple side dish makes its way onto countless tables each day and every taco Tuesday night. I recently was shown the hidden secret of adding a touch of oregano and cinnamon and I couldn’t wait to share it with you!

Yields 4 servings

Ingredients

3 avocado

1/2 tsp. cumin

1/4 tsp. ground cinnamon

1/2 tsp. oregano

1 clove of garlic, minced

1/2 tsp. Vitacost Himalayan Pink Salt

1/4 tsp. Spicely Organics Black Ground Pepper

1 tsp. lime juice, fresh squeezed

Dash of smoked paprika

Directions

To prepare your avocado, slice lengthwise around the entire pit. Remove the halves and with the “butt” of the knife (the back end) smack the pit and make a twist motion with your hand once the knife is sturdy in the seed. Remove pit and toss.
Remove flesh from avocado and place into a bowl. Mash with a fork and add the spices, lime juice, onion and tomato.
Top with smoked paprika and serve.

Chef’s tip: Feel free to add diced onion, tomatoes, or cilantro if you’d like.

October 8, 2018July 7, 2020

Moroccan Iced Tea with Beetroot Ice Cube

Looking to quench your thirst with something new and unique? This Moroccan mint iced tea with a homemade beetroot ice cube will be your new go-to favorite! Brewing your own tea has many added benefits, one being that you get to control what you are putting into it. Beets are highly packed with Vitamins C and contain properties that may reduce high blood pressure. So the next time you are feeling stressed out, turn to this healthy alternative to soothe your mind and thirst.

Yields 3 servings

Ingredients

2 cups brewed Moroccan loose leaf tea

1 1/2 cups filtered water

1 large orange, juiced

a bunch of mint leaves

Beetroot ice cubes

Directions

In your tea pot, boil a small amount of water with tea leaves. This rinses the loose leaves and removes any bitterness from the tea. After a minute, dump the water out and add a few springs of mint leaves.
Cover with water and place back on to stove top, bring to boil.
Remove from heat and let sit for 30 seconds; then pour into glass to cool down. Once cooled, add the filtered water, agave, orange juice, mint leaves and beetroot ice cube into a tall glass.
Serve chilled

Chef’s tip: For the beetroot ice cube, boil 2 beets in a large pot and remove the skin. Place beet into a blender and add water (enough to make it liquid enough to freeze and pour into your ice cube molds. Freeze and enjoy!