Lunch & Dinner – Page 6 – The Vegan Rhino

April 16, 2019May 14, 2020

The Best Vegan Fajita’s

Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.

Yields 2-1/2 cups

Serves 2-3 people

Ingredients

1 (8 ounce) package extra firm tofu

1 medium red bell pepper, sliced

1 medium yellow pepper, sliced

1 medium orange pepper, sliced

1 poblano pepper, de seeded and sliced

1 medium onion, sliced

1 garlic clove, minced

1 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1-1/2 tsp. chili powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

Directions

Combine seasonings together and set aside.
In a frying pan on medium high heat, add oil, peppers, onion, garlic, and sauté for 5 minutes. Add cubed tofu, seasoning, water and toss until well combined.
Cook for 2-3 minutes or until tofu is warmed through.
Serve immediately with tortilla, salsa, guacamole, and cheese.

Chef’s tip: For extra heat, add a slice jalapeño pepper when sautéing!

Extra Recipes

Guacamole Recipe

Mango-Pineapple Salsa Recipe

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March 27, 2019May 14, 2020

Roasted Vegetable Kale Pesto Pizza

Throwing together low-cost ingredients to create a tasty pizza is truly effortless. With my easy dough, roasted vegetable, and kale pesto recipes- you can create this Roasted Vegetable Kale Pesto Pizza. Topped with hemp seeds and sunflower seeds, this pizza gives you a crunch with every bite.

Yields 1 medium pizza; 8 slices

Ingredients

1 pizza dough recipe

1 cup roasted vegetables recipe

2 Tbsp. sunflower seeds

1/2 cup vegan mozzarella

1-2 Tbsp. hempseed

3 Tbsp. kale pesto recipe

Directions

Preheat oven to 400 degrees F.
On a lightly greased baking dish, press dough until desired size and thickness is met.
Rub pesto on top of dough, followed by vegetables, sunflower seeds, hemp seeds, and cheese.
Bake for 20-25 minutes or until crust is golden brown. Remove from oven and slice.
Serve immedietly.

Chef’s tip: Cook the pizza for an extra 5 minutes for an extra crispy crust.

March 26, 2019May 14, 2020

Mushroom-Walnut Taco “Meat”

Upgrade your taco Tuesday spread with my mushroom-walnut taco “meat” recipe! Seasoned-to-perfection, this crumbly plant-based filling has a soft, yet slightly crunchy, texture. Layer a spoonful onto a taco, stuff it inside a burrito or toss it with a salad paired with a dollop of cashew sour cream, salsa and my moringa guacamole!

Yields 16 oz

Serves 3-4 people

Ingredients

16 oz. baby Bella mushrooms

1/2 cup whole walnuts, chopped

1 medium onion, diced

1-2 garlic cloves, minced

1/2 cup filtered water

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

Directions

In a frying pan on medium-high heat, combine mushrooms, onion, garlic, and cook for 5-8 minutes or until lightly brown. Add walnuts and cook for an additional 2-3 minutes.
Mix all seasonings into the mushroom-walnut “meat” and pour in the water. Cook for 2 minutes or until water has cooked down. Remove from heat and set aside.
Serve with a flour tortilla or hard shell taco and any toppings you’d like.

Chef’s tip: To kick this dish up a notch, add some sirachs or hot sauce of choice.

March 24, 2019July 7, 2020

Traditional Miso Soup

With this warming Miso Soup, you will never need to go to a Japanese restaurant again. Miso soup is traditionalyl made with dashi granules, which is not suitable for vegans. Making your own Dashi broth by using edible kelp, gives you that flavor profile this recipe needs. Many different ingredients can be added to this soup, however I decided to go the more traditional route. If you’re interested in making a delicious soup with only a few ingredients, then this is your new go-to.

Yields 32 oz. soup

Serves 4-5 people

Ingredients

2 cups vegetable broth

2 cups water

1/2 oz. kombu (edible dried kelp)

4 Tbsp. white miso paste

2-3 green onions, sliced

4 oz. silken or soft tofu, diced

Directions

Pour the water and vegetable broth into a large pot on medium heat. Warm and add kombu; letting it steep for 30-45 minutes. Remove kombu and set aside.
Bring soup to a boil and reduce heat to medium-low.
In your ladle, stir in the miso paste with some soup before combining to the pot (too high of a temperature will kill the miso enzymes). Slowly add the diced tofu (so you don’t splatter) and green onions.
Serve immedietly.

Chef’s tip: Feel free to add dried wakame, also known as an edible seaweed. Just make sure to rehydrate it prior to adding to the soup.

March 11, 2019May 14, 2020

Baked Cauliflower Wings

Cauliflower wings are without a doubt the best creation ever! They are both crispy and has the best texture for a “wing” substitute. Not only do these make the best meatless wings, but they can also be made gluten-free. The key to getting these crisp up so well is the batter you dunk them in. Speaking of dunking, don’t forget to make my homemade ranch dipping sauce! It would go perfect with these “wings” even though they are not super spicy.

Yields 2 servings

Ingredients

1 cauliflower head, cut into florets

3/4 cup King Arthur flour

1-1/4 cup plain almond milk

1 Tbsp. cornstarch

2 tsp. garlic powder

1 tsp. smoked paprika

1-1/2 tsp. onion powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

Preheat oven to 400 degrees F.
In a bowl, combine flour, seasonings, milk, water, and stir until well combined.
Add the florets and mix until evenly coated. Place florets onto a greased baking sheet (allow any excess batter to drip off).
Bake for 30 minutes; flipping half way through. Remove “wings” from the oven.
Serve immedietly with a side of my homemade ranch or tahini sauce.

Chef’s tip: For added flavor, add some hot sauce to the batter!

Other Recipe’s:

Homemade Ranch Dressing

Tahini Dressing

March 7, 2019May 14, 2020

Hearty “Hamburger” Macaroni and Cheese

There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!

Yields 5-6 servings

Ingredients

1 (16 oz.) organic Conchiglie pasta, cooked

“Beef” Mix:

1 box Sunflower haché

1 medium onion, diced

1 garlic clove, minced

1 Tbsp. avocado oil

1 cup water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

fresh parsley, to garnish

Cheese Sauce:

2 cups potatoes

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch of smoked paprika

Directions

Combine all cheese ingredients and blend until smooth. Serve either hot or cold
In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
Add the haché and the water; allow to cook for 2-3 minutes.
Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
Serve immedietly.

Chef’s tip: if you don’t have and haché, feel free to use another mock “meat” alternative: mushroom, lentils and walnuts, or your own personal favorite choice.

March 7, 2019November 6, 2020

Roasted Balsamic Glazed Vegetable Salad

Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.

Yield: 5 servings

Ingredients

2 yellow squash

2 zucchini

1 eggplant

1 large shallot, minced

1 package alfalfa sprouts, garnish

1 large garlic clove, minced

1 tsp. onion powder

1 Tbsp. avocado oil

1/2 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 tsp. fresh parsley, minced

2 Tbsp. balsamic glaze or reduction

Directions

Preheat the oven to 400 degrees F.
Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
Bake for 30-40 minutes; stirring half way through. Remove from the oven
Press mixture into a round mold of choice and top with sprouts.

Chef’s tip: Feel free to add any type of seeds or pepitas to this salad.

February 25, 2019July 17, 2020

Spiralized Pesto Zucchini Noddles

Spiralized zucchini makes for the perfect pasta alternative to my Spiralized Pesto Zucchini Noddles. Having a light lunch or dinner packed with fresh ingredients is sometimes just what we need. The fresh hint of lemon mixed with the earthy kale and garlic really makes for one special meal. If you’re not used to a kale pesto, I highly encourage you to try this dark leafy green version. Being so nutritionally packed, this recipe will give your body the fuel it needs to stay energized and well-balanced.

Yields 3-4 servings

Ingredients

12 cups zucchini, spiralized

1 cup cherry tomatoes, cut in half

2 cups kale

1 Tbsp. + 1 1/2 tsp. fresh lemon juice

2 garlic cloves, chopped

1/2 cup avocado oil

1/2 tsp. Himalayan salt

1/4 tsp. ground black pepper

Directions

In a big bowl, combine the spiralized zucchini, tomatoes and set aside.
Using a blender, add all the remaining ingredients and blend until well mixed. Pour on top of the noodles; toss to coat.
Serve immediately.

Chef’s tip: For added flavor, use pine nuts.

February 21, 2019May 14, 2020

Simple Shepherd’s Pie

Have left over mashed potatoes in the fridge and don’t know what to make? This easy shepherds pie recipe is a great place to start. I love this meal — it’s a great way to repurpose ingredients and make one comforting meal. Topped with creamy mashed potatoes, once baked, they became ever so crispy on top with a slight golden tint to them. If you are looking for an easy meal during a busy week, then this is your go-to recipe.

Yields 3-4 servings

Ingredients

2 cups lentils, cooked

3 carrots, chopped

2 celery stalks, chopped

1/2 cup peas

1 Tbsp. tomato paste

1/2 cup red wine

1 tsp. dijon mustard

2 bay leaves

1 cup vegetable broth

1 tsp, fresh thyme

1 medium onion, chopped

2 cups mashed potatoes

1 Tbsp. avocado oil

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a frying pan on medium-high heat, add the oil, onions, celery, and carrots. Sauté for 7-10 minutes or until translucent, not browned.
Turn to high heat, add the wine and deglaze pan. Cook for 1-2 minutes and reduce heat to medium.
Add the cooked lentils, peas, tomato paste, Dijon, bay leaves, vegetable stock, thyme, and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes on low-heat.
Preheat oven to 350 degrees F.
One thickened, scoop mixture into a grease casserole dish. Top with mashed potatoes and optional smoked paprika.
Bake for 20-30 minutes or until top is golden brown.
Serve and enjoy.

Chef’s tip: Feel free to add mushrooms to this dish!

February 19, 2019May 14, 2020

Vegetable Pot Pie

This creamy and hearty vegetable pot pie is absolutely delicious! Made with fresh ingredients and a homemade pastry crust, this meal will surely wow yourself and your tummy. Having a plant-based alternative to the chicken pot pie has been on my list to re create. In this version I’ve used oyster mushrooms again as my mock “meat” as well as adding in some hemp seeds for an extra protein source. If you are in a hurry to make these, don’t hesitate to use a store bought vegan pastry crust- It works just as well.

Yields 4 servings

Ingredients

3-1/2 cups vegetable broth

2 garlic cloves, minced

1/2 cup King Arthur organic flour

1 cup butter

1 large onion, diced

1 cup fresh corn

1 cup fresh peas

1 celery stalk, chopped

2 cups russet potatoes, diced

2 large carrot, cut in rounds

1-1/2 cup plain almond milk

1/4 cup nutritional yeast

5 Tbsp. hemp seeds

1 tsp. thyme

4-5 cups shredded oyster mushrooms

1-1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp ground black pepper

Pastry Crust:

2-1/4 cups King Arthur all-purpose flour

1 cup vegetable shortening

5 Tbsp. cold filtered water

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

In a pot, add the potatoes and carrots with some salt and cover with water. Bring to a boil and cook for 5-7 minutes, or until soft. Drain them and set it aside.
Using that same pot, add the butter, onions, garlic and stir until tender. Stir in the seasonings and herbs, the flour and give a good mix. Slowly add the vegetable broth until it is well combined. Stir in the almond milk and bring to a boil so it thickens.
Stir in mushrooms, corn, peas, carrots, potatoes and remove it from the heat.
Preheat oven to 400 degrees F.

Pie Crust:

In a food processor, combine the flour with salt. Slowly add the butter and pulse until crumbly. Slowly add the cold water and pulse until dough forms. Wrap and place in the fridge for roughly an hour.
On a floured board, roll (4) 5.5″-in rounds, for each top. Place the mixture into the bottom of the pie dishes and top with the pie crust layer, sealing the sides.
Make slits in the top to let the steam escape.
Bake for 30-35 minutes or until crust is lightly brown. Let sit for 10 minutes before cutting.
Serve immediately.

Chef’s tip: Using soy milk gives a more neutral flavor if you’d like instead of almond milk.

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