Lunch & Dinner – Page 7 – The Vegan Rhino

February 18, 2019May 14, 2020

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

This is an easy no-fail meatless “meatloaf” recipe smeared with a homemade balsamic-ketchup glaze. Being thst it doesn’t take long to make, you’ll be ready to eat in no time. This flavorful recipe is one of my old favorites growing up- minus the meat, egg, and dairy products that are normally used. My favorite part about “meatloaf” is slicing it for leftover sandwiches the following day. Sometimes if you’re feeling creative you can top it with caramelized onions, lettuce, tomato, some extra sauce, and cook it on a grill pan for the perfect crunch!

Yields 8-10 slices

Ingredients

1 (8 oz. container) baby Bella mushrooms

2 cups cooked lentils

1/2 cup steamed carrots

1/2 yellow onion, chopped

1-1/2 tsp. fresh thyme, chopped

1 tsp. fresh parsley, minced

2-3 garlic cloves, minced

2 tsp. tamari sauce

1/2 tsp. onion powder

1 cup rolled oats

1/4 cup organic flour

1/2 cup cooked potato or sweet potato

Sauce:

4 Tbsp. ketchup

1 tsp. siracha

1 Tbsp. maple syrup

1 Tbsp. balsamic vinegar

Directions

Prepare sauce ingredients by combining in a small bowl and whisking until mixed.
Preheat oven to 375 degrees F.
In a food processor, combine all ingredients and pulse until chunky and well combined.
Pour mixture into a bowl, add the flour, oats, and mix until mixture comes together.
On a baking sheet lined with foil, lightly oil and place mixture on to the baking sheet. Shape into a loaf shape and wrap sides up.
Bake for 15-20 minutes. Remove from oven 5 minutes before it is done and add the sauce on top.
Serve with mashed potatoes or choice of side.

Chef’s tip: Feel free to opt-out of the sriracha sauce if you are not looking for a spicy sauce.

February 17, 2019May 14, 2020

The Best Vegan Meatball Subs Ever

Not all meals have to be made with meat. These plant-based “meatballs” are made with farm fresh eggplant and other wholesome and nutritious ingredients. In this meatless “meatball” recipe, you’ll combine the ingredients in a food processor and let it all bake in the oven. They are seriously delicious! My favorite addition to this recipe would be the homemade sauce, it really makes this recipe extra special. Having a dinner like this brings back lots of good memories growing up in an Italian family. There’s nothing better than good food, company, and lots of laughs.

Yields 4 subs

Ingredients

1 Eggplant “meatball” recipe

2 cups pasta sauce

4 hoagie rolls

1/2 cup vegan Parmesan cheese

1 Tbsp. freshly chopped parsley, for garnish

Directions

Preheat oven to 375 degrees F.
Slice the hoagies in half (not completely) and open them to insert 2-3 “meatballs”.
Top with sauce, vegan cheese, and place into the oven.
Bake for 5-10 minutes or until the cheese has melted.

Chef’s tip: You can add mushrooms, peppers and onions to this sub!

February 12, 2019May 14, 2020

Roasted Tofish with Beurre Blanc Sauce

If “filet mignon” isn’t your type of meal, than I’d be happy to interest you in my Roasted Tofish with a Beurre Blanc sauce and Forbidden Black Rice. If you haven’t heard of a Beurre Blanc sauce, it’s a classic French sauce made with vegan cream and butter (it just takes a bit of whisking, which is pretty minimal). There is a simple elegance to this dish, with the light flavorful seasoning of the nori with the sauce and rice- it’s a true delight. If you haven’t already decided, I highly suggest giving this dinner a go!

Yields 2 servings

Ingredients

“Fish”:

1 (8 oz.) extra firm tofu

1 sheet nori seaweed

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

1/2 tsp. garlic powder

1/4 cup plain almond milk

1 Tbsp. flour

Beurre Blanc Sauce:

2 Tbsp. shallots, chopped

1/3 cup heavy coconut cream

1/4 cup dry white wine

1/4 cup. white wine vinegar

1 tsp. lemon juice

1 cup butter, cubed and cold

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Directions

“Fish”:

In a small bowl, mix together flour, seasoning, and almond milk and set aside.
Press tofu to remove excess water. Slice the tofu into 2-3 large squares. Do the same with the nori.
Place a slice of nori into the flour and almond milk mixture and place onto the back of tofu. Smooth and press it down so it sticks to the tofu, repeat with remaining squares.
On a parchment lined baking sheet, place the “fish” fillets down.
Preheat oven to 400 degrees F.
Bake for 35-40 minutes or until it is golden brown. Set aside.

Beurre Blanc Sauce:

In a sauce pan on medium heat, bring to a boil the vinegar, wine, and shallots (reduce by half).
Add the cream, white pepper, salt, and boil for 1-2 minutes. Bring heat to low and slowly add the butter. Be sure to whisk each tablespoon in and toss another one in before the previous completely melts. Remove from heat and add the lemon juice.
Pour sauce through a mesh sieve into a mason jar (discard shallots).
Serve with tofu “fish” fillet, quinoa, grilled asparagus, and sauce.

Chef’s tip: If you do not want a “white fish” style piece, you can marinate the tofu for a different type of flavor.

February 11, 2019May 14, 2020

Plant-Based “Filet Mignon”

This Valentines Day, instead of a fancy restaurant- why not set the mood at home. With these tasty meatless “steaks”, you can! Using beets, mushrooms, onions, and other ingredients, this recipe is packed with lots of nutritious benefits. Whether you pair this with a side of mashed potatoes, asparagus or something you choose, you’ll enjoy a plant-based “filet” that you can now bake or even grill after baking for added flavor!

Yields 5 servings

Ingredients

8 oz. extra firm tofu, pressed and drained

1 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp.tamari sauce

1 medium beet, peeled and roasted

2 tsp. parsley, chopped

1/2 tsp. smoke flavoring

1-1/2 tsp. vegan worcestershire sauce

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp.Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Directions

Preheat oven to 300 degrees F.
In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
Scoop into 5 even spheres and flatten out into a “filet” shape. Wrap in tin foil or other wrapping material and place on a baking sheet.
Bake for 60 to 80 minutes; allow to cool for 10 minutes.

Slice and serve with mashed potatoes and asparagus.

Chef’s tip: Feel free to season the outside of the “meat” like a regular patty once the shapes have been formed. Also, if you’d like to make one big “tenderloin roast”, place mixture into a log shape and wrap in foil.

February 5, 2019May 14, 2020

Baked Macaroni and Cheese

Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!

Yields 3-5 servings

Ingredients

1/2 box Barilla Macaroni pasta, cooked

2 cups cashew milk

4 Tbsp. butter

1 Tbsp. King Arthur organic flour

1/3 cup nutritional yeast flakes

1-2 garlic cloves, minced

1/4 cup fresh parsley

1/2 cup baby Bella mushrooms

1 small onion, chopped

2/3 cup fresh peas, steamed

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Panko breadcrumbs

1-2 Tbsp. melted butter

1 tsp. fresh parsley, chopped for breadcrumbs

1 Tbsp. Parmesan cheese, chopped

Directions

In a pan on medium-high heat, add butter, onions, mushrooms, garlic, and sauté for 3-5 minutes. Add in the flour and stir for an additional 2 minutes.
Slowly pour in the cashew milk, peas, and nutritional yeast. Whisk mixture until it is smooth and has thickened. Add the parsley and stir.
Pour the cheese sauce over the pasta and mix.
In a casserole dish, add the Maceroni and Cheese; topped with breadcrumb and butter mixture.
Bake for 20 minutes or until top is golden brown.
Serve with side of choice.

Chef’s tip: This would be great with bbq pulled jackfruit rolled in a spring roll wrap!

February 4, 2019May 14, 2020

Dairy-Free Ricotta Stuffed Shells

Comfort food, to me, feeds the body, mind, and well- belly of course. The light and smooth ricotta cheese with fresh herbs makes for a remarkable flavor combination with my pasta sauce (or gravy) as some may refer to it as. Paired with a tomato sauce, homegrown basil, and baked to perfection, what can be better than that? This recipe is great for an easy weekday dinner or even a quick meal prep for the busy work or school week.

Yields 3-4 servings

Ingredients

1/2 box Barilla Jumbo Pasta Shells, cooked

2 cups pasta sauce

Ricotta:

1 (8 oz.) extra Firm tofu, pressed

1 tsp. fresh lemon juice

1 tsp. fresh parsley, chopped

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1-2 tsp. garlic, minced

3 cups sautéed spinach, chopped and patted dry

3/4 cup Vitacost unsalted cashews, soaked overnight

3 Tbsp. nutritional yeast

2 Tsp. onion powder

1/8 tsp. ground nutmeg

2 Tbsp. fresh basil, chopped

Directions

In a food processor, combine all ricotta ingredients until smooth; pulse roughly 1-2 minutes.
Scoop mixture into a container and place into the refrigerator for at least 1 hour before using.
Preheat oven to 350 degrees F.
Cook the pasta according to the box instructions and allow to cool.
Fill the shells carefully with the ricotta mixture you prepared earlier. Repeat until all shells are filled. Place into a baking dish with pasta sauce on the bottom.
Pour remaining sauce around the shells and cover with a lid.
Bake for 15-20 minutes covered to allow the pasta to soak up some of the sauce.
Serve with salad or side of choice.

Chef’s tip: Add red pepper flakes to the mixture, it gives a great spicy flavor.

January 27, 2019May 14, 2020

Vegan Pizza Dough

Pizza making is one of the greatest things you can do with your time! Making your own dough from scratch, letting it rise, and putting the time and effort into forming the pie makes for a super gratifying end result. For any cheese or pizza lover, this recipe will leave your belly full and super satisfied from all your work. Making an organic pizza is truly delicious and once you see how quick you can make them yourselves, you’ll be a home pizza shop in no time.

Yields 2 pizzas

Ingredients

4 cups King Arthur organic flour

1 tsp. organic sugar

1 Tbsp. instant dry yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1-1/2 cups warm water

2 Tbsp. avocado oil

1 cup tomato sauce

2 cups veggies of choice

2 cups shredded cheese of choice

Directions

In a bowl, combine warm water, oil, sugar, yeast and mix allow to sit for 2 minutes.
In another bowl, add flour and salt. Pour in the starter and knead dough until dough is well together.
Place in a greased bowl and allow to rise for 30-45 minutes. Take the dough out and slice into two pieces. Allow to rest again covered with a dish towel for an additional 15 minutes.
Preheat oven to 425 degrees F.
Roll into circular shape on a dusted board with flour and top with sauce, vegetables of choice, and cheese of choice.
Bake for 15-20 minutes on a pizza stone or until edges are golden brown and cheese is bubbling.

Chef’s tip: Be sure to poke holes in the dough before adding sauce or toppings. This will keep your dough from puffing up when it bakes.

January 24, 2019May 14, 2020

The Real Deal Red Chili

If you’ve never been to a chili cook off before then you need to try one! There is something I greatly enjoy about sharing food with friends, family, or even coworkers. This spin of an authentic Texas red chili is made with fresh cayenne chili’s, mushrooms for the mock “meat”, and tons of other seasonings and flavors. You’ll also notice that I chose not use beans! I’ve always been curious to see what an “authentic” chili would be without the beans so I decided to give it a go. Personally, I’m team beans when it comes to my bowl of chili but this is still delicious. What do you think? Are you team beans or team no beans? Comment below and let me know.

Yields 2 servings

Ingredients

6 to 8 red Chili peppers

1-1/2 Tbsp. chili powder

1 Tbsp. tomato paste

1 Tbsp. cumin

4 Tbsp. avocado oil

2 lbs baby Bella mushrooms, cubed

1/2 cup onion, finely chopped

3 garlic cloves, minced

2 cups vegetable stock

3-4 Tbsp. hemp seeds

2 cups filtered water

2 Tbsp. corn flour

1-1/2 Tbsp. brown sugar

1-1/2 Tbsp. white vinegar

1 Tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

Preheat oven to 400 degrees F.
Roast the chili’s for 25-30 minutes, just before the outsides begin to blacken.
While wearing gloves, place chili’s into a bowl and cover with plastic wrap for 3-5 minutes. The steam that is trapped will help the skin loosen up. Remove the skin, de seed, and toss the scraps away.
In a blender, combine the chili’s, chili powder, cumin, pepper, garlic, tomato paste, vegetable stock, water, flour, brown sugar, vinegar, and pulse until well mixed and combined. Set aside
In a large pot, add the olive oil with onions and turn to medium-high heat. Sauté for 3-5 minutes until translucent. Add the mushrooms to the pan and cook for an additional 5 minutes. Pour in the chili sauce mixture and bring to a boil. Reduce to a simmer on low heat, cover and cook for 2.5 to 3 hours, stirring frequently.
Serve plain or with vegan sour cream, green onions, and cheese.

Chef’s tip: You can always add a cup of beans and corn to this recipe, however, this is an authentic chili made without beans.

January 11, 2019October 31, 2020

Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Yields 2-3 servings

Ingredients

1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!

January 8, 2019May 14, 2020

20-Minute Veggie Quesadillas

Making this nutritiously-packed Veggie Quesadilla is an easy week day meal, but also a crowd pleaser (especially on those taco Tuesday nights)! In developing this recipe, I really wanted to give you guys something that tasted like it cooked for hours, but in reality, took less than 30 minutes. Normally quesadillas are used with lots of cheese, sour cream, and everyone’s favorite- pulled chicken! Not this one though!! I love using mushrooms as mock “meat” for texture and added nutrients as well as non-dairy cheese alternatives (that are just as cheesy). Whose ready to make the best Veggie Quesadilla around?!

Yields 5-7 servings

Ingredients

5-7 flour tortillas

1 medium onion, sliced

1 red bell pepper, sliced

2 cups sliced Shiitake mushrooms

3/4 cup fresh corn

3 Tbsp. filtered water

2 cup black beans, soaked and cooked

1-2 garlic cloves, minced

1 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. hemp seeds

1/4 tsp. ground black pepper

1/2 cup guacamole

1/2 cup fresh salsa

3 cups cooked rice

Directions

In a frying pan, sauté the onions, mushrooms, garlic, and peppers until translucent and slightly brown on medium heat.
Add the corn, black beans, and seasonings. Give a good mix and cook for 6-8 minutes until everything is warmed through and thickened. Salt and pepper to taste.
Spoon mixture onto a tortilla with rice and fold in half.
In a slightly greased pan, pan fry both sides for 2-3 minutes to allow the outside to brown.
Slice and serve with guacamole and salsa.

Chef’s tip: Add some sauce to this quesadilla by making my ancho chili sauce! It’s spicy and the perfect addition.