Breakfast – The Vegan Rhino

August 6, 2021August 6, 2021

Breakfast Ginger Scones

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

Ingredients

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

Glaze

1 Tbsp, + 1 tsp. fresh orange juice

1/2 tsp. vanilla extract, optional

1 cup powdered sugar

Directions

Preheat oven to 425 degrees F. and line baking sheet with parchment paper. Set aside.
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.
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.
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.
Bake for 16 minutes or until golden brown and remove from oven. Set scones on a wire rack to cool.
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!

July 1, 2021July 1, 2021

Jumbo Bakery Style Blueberry Muffins

This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.

Yield: 9 muffins

Ingredients

3/4 cup + 2 Tbsp. oat milk

2 1/4 tsp. lemon juice

1/2 cup plant-based butter, softened

1/2 cup organic cane sugar

1/4 cup light brown sugar

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

1 1/2 tsp. vanilla extract

2 tsp. fresh lemon zest

2 1/2 cups organic all-purpose flour, extra for blueberries

1/2 tsp. Himalayan pink salt

2 1/2 tsp. baking powder

1 us dry pint blueberries, washed, drained and picked over

3 tsp. organic cane sugar, topping

Topping (optional)

1/4 cup all-purpose flour

1/4 tsp. baking powder

1 Tbsp. + 1/2 tsp. organic cane sugar

1 Tbsp. + 1 1/2 tsp. plant-based butter, cut into tiny cubes

Directions

Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
Cream the softened butter and sugars until light and fluffy.
Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
Bake for about 5 minutes.
Keep oven closed and reduce oven temperature to 375 degrees F.
Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.

Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.

May 16, 2020September 8, 2020

3-Ingredient Pancakes

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

In a mixing bowl, combine smashed bananas, flour, and oat milk. Mix until combined and smooth.
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.
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.

April 2, 2020May 14, 2020

Coffee-Banana Marble Bread

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.

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

Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
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.
In separate mixing bowl, sift flour, baking soda and salt.
Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
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.
Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
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.

June 10, 2019May 14, 2020

Simple Breakfast Oats with Fruit

When breakfast rolls around in the morning, this oatmeal with berries and chocolate granola is the best. Drizzling the warm oatmeal and toppings with some agave gives a perfect sweetness to the meal that isn’t over powering like maple syrup can tend to be. Topping your oatmeal with my homemade granola is a great way to add some extra crunch!

Yield 1

Ingredients

1 cup rolled oats

2 cups oat milk

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup berries of choice

1/4 cup granola

Drizzle of agave

Directions

In a small sauce pan, add oats, salt, and oat milk. Bring to a boil and reduce heat too low. Cook for 2 minutes.

Top with agave, granola, and berries.

Serve hot!

Chef’s tip: Add some blueberries to the oatmeal while cooking!

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.

February 23, 2019May 14, 2020

Chia-Yogurt Parfait

Waking up in the morning and making breakfast can some times be time-consuming, especially if you’re normally on-the-go. This chia pudding recipe is totally easy to make and is made the night before, giving you extra free time. If you’ve never had a Chia-Yogurt Parfait, now is your chance. I promise that once you try this, you’ll be adding your own ingredients or flavoring, like different extracts, nuts, fruits, seeds, granola, and more! It’s just that good and fun to be creative with.

Yields 1 serving

Ingredients

1/2 cup plain almond milk

1/2 cup yogurt of choice

1 Tbsp. pure maple syrup

3 Tbsp. chia seeds

1/2 tsp. vanilla extract

1/4 cup seasonal fruit of choice

1/4 cup nuts of choice

Directions

In a bowl, mix together the almond milk, yogurt, maple syrup, vanilla, and chia seeds until combined. Allow to sit for 25-30 minute before giving another stir.
Cover the mixture again and allow to refrigerate up to 8 hours (or overnight).
To serve, drizzle with extra maple syrup and top with season fruit and nuts of choice.

Chef’s tip: This recipe is great for any meal prep! Just double or even quadruple this recipe to make more at once!

January 20, 2019May 14, 2020

Cashew Chive Cream Cheese

Cashews are such a universal ingredient that can be used to make countless recipes. This cashew cream cheese is made with fresh spices, probiotics and other nutritional ingredients. At the beginning of each week (typically Sundays), I try to make one of these variations: a veggie, plain, or herb cream cheese. This recipe is a good base to use to create other cream cheese flavors, just be sure to switch up the herbs and other added ingredients.

Yields 8 oz. cream cheese

Ingredients

3 cup cashews, soaked overnight

1 Vitacost ROOT2 Extra Strength Probiotic Vegan — 50 billion CFU

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. chives (or green onions)

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika, optional

1-1/2 tsp. lemon juice

Directions

In a food processor, combine cashews, probiotic, water, salt and pulse until smooth in consistency.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Place your cultured cream cheese into a bowl and add the onion flakes, chives, garlic powder, lemon juice, and optional paprika.
Mix until well combined and place back into the fridge for 30 minutes (this is to let the flavors meld together).
Serve with choice of bagel or toast.

Chef’s tip: Make sure to soak the cashews for 7-9 hours for an extra creamy and smooth cream cheese.

Simple Breakfast Hash

Wild Western Tofu Scramble

Tofu Scramble

January 13, 2019May 14, 2020

Simple Breakfast Hash

Breakfast is my favorite meal because you are fueling your body with the nutrients it needs to start your day! This Simple Breakfast Hash uses a handful of fresh ingredients to make something basic really good. Since these are oil-free, I thought that it was important to share with you all how you can use lemon as a natural oil replacer! How neat?! This breakfast hash’s is incredibly delicious and absolutely worth making for your family and friends.

Yields 2-3 servings

Ingredients

2 cups russet potatoes, cubed

1 medium onion, diced

1 garlic clove, minced

1 tsp. rosemary, chopped

1-2 tsp. lemon juice

1/4 tsp. paprika

salt and pepper to taste

Directions

Preheat oven to 375 degrees F.
In a bowl, place the cubed potatoes, onion, garlic, rosemary, lemon juice, and paprika inside and give a mix until well coated.
Place onto a baking sheet and bake for 30-35 minutes, or until brown and crispy.
Serve with tofu scramble

Chef’s tip: This recipe is a great way to be creative and add your own seasonings and vegetables!

Tofu Scramble

Wild Western Tofu Scramble

January 12, 2019July 7, 2020

Wild Western Tofu Scramble

If you were able to tackle my first scramble, than this Wild Western Tofu Scramble will be a breeze! Recently I have been enjoying these simple breakfast meals a lot, which I must say go great with toast or even on a breakfast bagel. In adding the black beans, vegetables, and herbs, I have given this scramble a southwestern pop with a more well-rounded balance of nutrients your body can easily use. If you’re like me, than quick, easy, and fast is constantly on your mind when in the kitchen. That’s why I created this recipe to be made in 20 minutes or less! Just give your tofu a good press and you’re ready for a delightful morning of plant-based “eggs”.

Yields 2 servings

Ingredients

8 oz. extra firm tofu, pressed

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup red onion, diced

1/4 tsp. white pepper

1/2 cup black beans, soaked overnight

1/4 cup corn

1 medium red bell pepper, diced

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

Using your hands, break up the tofu into small crumbles.
In a frying pan on medium-high heat, add avocado oil. Add the red onion, peppers, garlic and sauté for 2-3 minutes.
Toss in the crumbles, black beans, corn, and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick.
Serve with hot sauce and green onion.

Chef’s tip: Feel free to add spinach and diced tomatoes!