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!

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

Banana Fosters Cheesecake

Banana Fosters Cheesecake

Banana Fosters Cheesecake

One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever!

Banana Fosters Cheesecake

Yield 8

Ingredients

Crust:

2 cups rolled oats

1 cup all-purpose organic flour

2/3 cups light brown sugar

1 tsp. Himalayan Fine Pink Salt

1/2 cup finely chopped walnuts, optional

Filling:

3 cups cashews, soaked overnight

1/2 cup + 2 Tbsp. filtered water

1/2 cup + 2 Tbsp. maple syrup

1/2 cup coconut oil

4 Tbsp. lemon juice

1 tsp. vanilla extract

Banana Foster Topping:

3 to 4 ripened bananas, sliced

1/2 cup vegan butter

1-1/3 cup light brown sugar

1/2 cup dark rum

1/2 tsp. ground cinnamon

2-1/2 tsp. vanilla extract

Pinch of Himalayan Salt

Sprinkle of cinnamon, optional

Banana Fosters Cheesecake

Directions

  1. Preheat oven to 375 degrees F.
  2. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
  3. Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
  4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
  5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
  6. Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
  7. In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
  8. Remove the cheesecake from springform pan and top with hot banana fosters sauce.

Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.

Mandelbrot Cookies

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
  3. Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

Toffee Cookie Squares

Toffee Cookie Squares

Toffee Cookie Squares

These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread  like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.

Toffee Cookie Squares

Yield 15

Ingredients

1 cup vegan butter

1 cup light brown sugar

1-1/2 tsp. egg replacer + 1 Tbsp. filtered water

1 tsp. vanilla extract

1/2 tsp. Himalayan fine pink salt

2 cups all=purpose organic flour

1-3/4 cup chocolate chips

1/2 cup finely chopped walnuts

Directions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, cream together the butter sugar. Stir in the egg replacer. Add the vanilla, salt, and slowly mix the flour in.,
  3. On a parchment-lined 13×9-inch pan, pat out the cookie dough into an even layer.
  4. Bake for 15 to 20 minutes. Remove from the oven and spread melted chocolate over the top, sprinkling with chopped nuts. Allow to cool before cutting into small squares.
  5. Serve or store in a container in the refrigerator to retain maximum freshness.

Chef’s tip: Sprinkle with coconut flakes.

Vegan Graham Cracker Cookies

Vegan Graham Cracker Cookies

Vegan Graham Cracker Cookies

These are probably the most addictive Christmas cookie I have come across (thanks, Mom). As long as I can remember, these cookies have always made an appearance each Christmas. Essentially, these cookies are like a graham cracker brittle with slivered almonds. They are perfect alone or with some non-dairy vanilla ice cream, which is actually my favorite way to eat them. Everyone needs a recipe like this and I am happy I get to share it with each of you. Who is ready to get baking because I sure am!

Vegan Graham Cracker Cookies

Yield 48

Ingredients

1 box Nabisco original graham crackers (break into 4 sections)

2 sticks vegan butter, melted

1/2 cup organic cane sugar

Slivered almonds, evenly coat each square

Directions

  1. Line two baking sheets with aluminum foil. Spread crackers on two 15×10 cookie sheets.
  2. In a small pot, melt butter and sugar, and bring to a boil for 2 minutes.
  3. Pour over crackers and evenly smear across, then sprinkle with slivered almonds.
  4. Bake for 10 to 12 minutes. Remove cookies from pan while still warm, because they harden quickly. Place on a wire wrack to cool completely.
  5. Store in container to retain freshness.

Chef’s tip: Dont over bake these cookies, they will burn quickly.

Shortbread Cookies

Chocolate Dipped Shortbread Cookies

Shortbread Cookies

When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!

Shortbread Cookies

Yield 42

Ingredients

1-1/2 cups vegan butter (3 sticks), softened

1 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1/4 tsp. Himalayan fine pink salt

1 tsp. vanilla extract

3-1/2 cups organic all-purpose flour

Sugar for sprinkling, optional

Directions

  1. Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
  2. In a stand mixer, combine the butter, salt,  sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
  3. By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
  4. Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
  5. Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
  6. Store in a container for up to 1 week.

Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.

Toppings:

2 cups vegan dark or semi sweet chocolate

1 cup toasted coconut flakes, optional


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Flourless Peanut Butter and Chocolate Chip Cookies

Flourless Peanut Butter and Chocolate Chip Cookies

 Flourless Peanut Butter and Chocolate Chip Cookies

intro

Flourless Peanut Butter and Chocolate Chip Cookies

Yield 32

Ingredients

1 cup peanut butter

1 cup light brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 tsp. baking soda

1 cup vegan chocolate chips

Directions

  1. In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the  egg replacer and baking soda. Fold in the chocolate chips.
  2. On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
  3. Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
  4. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chef’s tip:

Gingerbread Cookies

Gingerbread men Cookies

Gingerbread men Cookies

Here is my favorite gingerbread cookie recipes—and probably one of the more classic Christmas cookies you’ll find. Whenever Christmas comes around, the first thing on my mind are gingerbread cookies and houses, apple pies, and more! I’m sure we can all agree that the smell of gingerbread baking is the quintessential smell of the holiday season. What I enjoy most about this dough is that you can store it in the fridge for up to two days, giving you ample amount of time to get them baked and decorated in time for those holiday parties. There are two different options when baking, my favorite is a plump gingerbread cookie because they are more moist. Or, you can roll it thin, making a crispier cookie. No matter what you chose, you are going to love this recipe!

Gingerbread men Cookies

Yield 36

Ingredients

1 cup vegan butter, slightly softened

1/3 cup maple syrup

2/3 cup dark brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water, combined

1/2 tsp. baking soda

3 tsp. ground cinnamon

2 tsp. ground ginger

1 tsp. ground nutmeg

1/2 tsp. Himalayan fine pink salt

1/2 tsp. ground cloves

4 cups all-purpose organic flour

Royal icing:

4 cups powdered sugar

1/2 cup concentrated aquafaba liquid, (2 cans garbanzo beans)

1 tsp. vanilla extract

Directions

  1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper; Set aside for later.
  2. In a small pot, add both cans of chickpea liquid and reduce by half. Set in refrigerator overnight.
  3. In a stand mixer, combine the butter, brown sugar, and cream together until smooth. Add the maple syrup and mix until combined. Stir in the egg replacer and then the baking soda, cinnamon, ginger, cloves, and salt mixing until well combined.
  4. Slowly add the flour in batches while mixing on a low speed until it is all gone. Once the dough comes together, roll into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for up to 1 hour.
  5. Remove dough and transfer to a lightly dusted counter and roll the dough to 1/8”-inch thickness. Cut the dough with desired cookie cutters and transfer to the prepared baking sheets.
  6. Bake for 15 minutes, or until edges are lightly golden.
  7. Allow to completely cool before decorating.
  8. In a large bowl, add the concentrated aquafaba and beat on high for 7 minutes, or until stiff peaks are formed. Slowly add the powdered sugar until combined. Pour royal icing into a piping bag to decorate.
  9. Store in a cookie container to retain freshness.

 

Chef’s tip: If you are making these with small children, place a small hole in the head of the gingerbread. This makes for a great edible ornament activity.


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