Fried Pickles

Fried Pickles - The Vegan Rhino

Fried Pickles - The Vegan Rhino

Serve these fried pickles as an appetizer or side dish at dinner and watch them disappear! Fried pickles have an awesome flavor combination that when fried, are simply divine. Although I don’t eat too much fried foods, these in my opinion are well worth it!

Fried Pickles - The Vegan Rhino

Yield: roughly 45 pickles, 1 cup sauce

Ingredients

1/2 cup + 2 Tbsp. organic all-purpose flour

1 tsp. Gustus Vitae Greek seasoning

1 1/2 tsp. garlic powder

1/4 tsp. Himalayan pink salt

1/4 tsp. white pepper

1/4 tsp. paprika

3/4 cup water

1 Tbsp. hot sauce

16 oz. dill pickles, sliced and drained

 

Southern-Style Comeback Sauce

3/4 cup plant-based mayonnaise

3 Tbsp. ketchup

1-3 Tbsp. hot sauce

1 1/2 tsp. Worcestershire sauce

3/4 tsp. Dijon mustard

3/4 tsp. garlic powder

1/4 tsp. black pepper

 

Directions

  1. In small bowl, stir together sauce ingredients and set aside. Drain pickles and save juice. Place pickles on a kitchen towel to dry.
  2. Preheat 2” inches oil in a pot over medium heat to 375 degrees F.
  3. In a rimmed dish, whisk together all ingredients until smooth. In small batches, add pickles to batter to coat and let excess drip off. Add pickles to oil one at a time.
  4. Fry pickles 1 1/2 minutes or until golden brown. Remove with slotted spoon and drain on kitchen towel.
  5. Serve with dipping sauce.

 

Chef’s tip: Make sure to dry the pickles before coating in the batter. This helps keep them crispy.

Restaurant-Style Salsa

Restaurant-Style Salsa - The Vegan Rhino

Restaurant-Style Salsa - The Vegan Rhino

If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?

Restaurant-Style Salsa - The Vegan Rhino

Yield 10 servings

Ingredients

28 ounces whole plum tomatoes, halved and seeded

1 small onion, halved

1 small jalapeño, seeded

2 large garlic cloves

3/4 tsp. ground cumin

1/4 tsp. organic cane sugar

1/4 tsp. Himalayan pink salt

1 small lime, juiced

3-5 sprigs cilantro

 

Directions

  1. In a food processor, combine all ingredients and pulse until chunky. Keep pulsing until desired consistency is achieved.
  2. Store in an airtight container in refrigerator until ready to serve.
  3. Serve with chips.

 

Chef’s tip: Make sure you remove the seeds from the tomatoes to reduce the water content if you’d like.

Maduros- Fried Sweet Plantains

Maduros-Fried Sweet Plantain -

Maduros-Fried Sweet Plantain - The Vegan Rhino 

These sweet plantains are fried to a deep golden brown and soft. Sprinkled with salt and served up with rice and beans, this delicious side dish can quickly become your dinner. If you haven’t tried making plantains before, its super simple to do! Its literally 3 simple ingredients, and two of them you may already have in your pantry.

Maduros-Fried Sweet Plantain - The Vegan Rhino

Yield 3

Ingredients

2 yellow/black plantains, 3/4-inch thick diagonal slices (Plátanos amarillos)

1/4 cup avocado oil, for frying

Sprinkle Himalayan Pink salt

 

Directions

  1. Slice ends and 1 long slice through the skin only. Peel back and slice in 3/4-inch thick diagonal slices.
  2. In a skillet on medium-high heat with oil, pan fry the plantain slices for roughly 2 1/2 minutes on each side or until golden brown. Remove and set on a towel to drain and sprinkle with salt.
  3. Serve warm with rice and black beans or side of choice.

 

Chef’s tip: For extra soft and golden brown maduros, reduce the heat to low after browning each side and cook for 6 minutes.

Vegetable Fried Rice (with Air Fryer Tofu)

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino  

Fried rice is one of those dishes you normally get when you are out at a restaurant where they cook in front of you hibachi style. Being able to re create that experience in your home is what this recipe is all about. It is simple to make and the best with leftover rice. With a quick sauté of vegetables, rice, seasonings and tofu, you have yourself a full meal!

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

Yield 4

Ingredients 

2 cups uncooked white rice

3 Tbsp. sesame oil

1 cup baby Bella mushrooms

3/4 cup carrots, halved and chopped

1 medium yellow onion, diced

2 celery stalks, halved and chopped

3 green onions, chopped large pieces

1 cup broccoli florets

3 garlic cloves, minced

3 Tbsp. plant-based butter

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1/4 cup + 2 Tbsp. organic tamari sauce

1 package tofu, drained and pressed

 

Seasonings

Sprinkle of Himalayan Pink salt, pepper, garlic powder, and onion powder

Avocado oil, light drizzle

Vegetable Fried Rice (with Air Fryer Tofu) - The Vegan Rhino

 

Directions

  1. Cook rice according to package instructions and set aside once done.
  2. Season tofu and drizzle with oil in air fryer basket. Air fry at 400 degrees F. for 20 minutes. Shaking after 12 minutes and continuing until timing beeps.
  3. In a wok on high heat, add sesame oil and vegetables, sautéing for 5 minutes. Add garlic and cook an additional minute. Combine rice, butter, salt, pepper, and drizzle with tamari sauce in wok. Cook for 3-4 minutes, stirring in tofu.
  4. Serve warm garnished with green onions or sesame seeds.

 

Chef’s tip: The best is if you make the white rice a day in advance prior to cooking the fried rice.

Tostones- Fried Green Plantains

Tostones- Fried Green Plantains - The Vegan Rhino

Tostones- Fried Green Plantains - The Vegan Rhino  

Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.

Tostones- Fried Green Plantains - The Vegan Rhino

Yield 18

Serves 4

Ingredients

2 green plantains, 1-inch thick slices (Plátanos verdes)

1/4 cup avocado oil, for frying

Himalayan Pink salt, for sprinkling

Tostones- Fried Green Plantains - The Vegan Rhino

 

Directions

  1. Slice ends and 3 long slices through the skin only. Peel back and slice in 1-inch thick slices.
  2. In a skillet on medium-high heat with oil, pan fry the plantain rounds for 3 minutes or until golden in color. Remove and set on a kitchen towel to drain excess oil.
  3. Using a clean glass, use the bottom to smash the plantains. Re fry in oil until crispy for 1 minute on each side. Remove onto paper towels to drain and sprinkle with salt.
  4. Serve warm with sauce of choice or Puerto Rican-style with a slice of avocado.

 

Chef’s tip: Take 1 cup water and add 1 Tbsp. minced garlic with juice of 1 lime. Dunk smashed plantains for 5-10 seconds before drying and re frying.

Quick Collard Greens

Quick Collard Greens - The Vegan Rhino

Quick Collard Greens - The Vegan Rhino  

Quick collard greens are an underrated leafy green vegetable that is a nutritional powerhouse. Dark greens, like collards, provide an important non-dairy source of calcium to our bodies that we don’t get from dairy. These collard greens are inspired by my friend Nancy who introduced me to how good they are! Since collards have a tendency to be more bitter, you can pair this side dish with sweet foods or potato salad. You could even toss some in a tofu scramble, it’s delicious!

Quick Collard Greens - The Vegan Rhino

Yields 3

Ingredients

1 lb. finely chopped collard greens, washed

1 Tbsp. avocado oil

1/2 cup yellow onions diced

3 large garlic cloves, minced

1 medium tomato

1/2 tsp. smoked paprika

2 sprigs thyme

1/2 tsp. Himalayan salt

1 cup vegetable broth

1 tsp. apple cider vinegar

 

Directions

  1. In a large saucepan on medium-high heat, sauté onions and cook 3 minutes. Stir in garlic and cook 1 minute more.
  2. Combine the tomatoes, smoked paprika, thyme, and salt in pot and cook 2 minutes. Add collard greens and cook until wilted. Pour in vegetable broth and apple cider vinegar, cover and reduce heat to low, simmering 30 minutes.
  3. Serve warm.

Quick Collard Greens - The Vegan Rhino

Chef’s tip: For more of a smoky flavor, add a drop or two of smoked flavoring.

Asian Lettuce Wraps

Asian Lettuce Wraps - The Vegan Rhino

Asian Lettuce Wraps - The Vegan Rhino  

These vegan asian lettuce wraps are the perfect way to bring the restaurant to your home. They are quick (less than 30 minutes!) and a healthy dinner alternative that tastes scrumptious! I know this may be a bold claim that these lettuce wraps could be just that good, but they are! I enjoy the marinade by Ginger People so much that I decided to utilize that for the sauce, which cuts time in half and reduces the amount of ingredients needed. Give these a go, your family will surely enjoy them, even the kids!

Asian Lettuce Wraps - The Vegan Rhino

Yield 4

Ingredients

1 (16 oz. container) extra firm tofu, drained

Potato starch, enough to lightly coat tofu

2 Tbsp. avocado oil

1 small yellow onion, chopped

1 cup chopped white mushrooms

1 garlic clove, minced

1/4 tsp. Himalayan salt

1/4 tsp. ground black pepper

1 cup birds eye shredded carrots and broccoli florets

1/2 bottle The Ginger People Ginger People Sesame Marinade

Romaine or iceberg lettuce cups

Chopped green onions, for garnish

Sesame seeds, for garnish (optional)

 

Directions

  1. Drain and press the tofu until majority of the liquid is gone and pat it dry. Slice the tofu into 1/2 inch cubes and lightly dust with potato starch. Set aside.
  2. In a 8” inch skillet on medium heat, add half the oil and sauté the onions with mushrooms for 5 minutes. Season with garlic, salt and pepper; Sauté for an additional minute. Remove mixture and set aside on a plate.
  3. Next, add the remaining oil and cook the tofu for 4-5 minutes or until browned. Add the vegetable medley mix, mushrooms, onions, and sauce. Cook until sauce thickens.
  4. Serve immedietly with a side of lettuce cups, extra sauce, green onions, and sesame seeds.

Asian Lettuce Wraps - The Vegan Rhino

Chef’s tip: For extra crunch, chop up some water chestnuts!

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.

Whole Roasted Garlic

Roasted Garlic - The Vegan Rhino

Roasted Garlic - The Vegan Rhino  

Roasted garlic is one of those ingredients that can elevate your recipes, bringing tons of depth to your meals. This amazing ingredient also has tons of benefits to your health, like working as an anti-inflammatory, boosting overall immunity and has antibacterial properties.

Roasted Garlic - The Vegan Rhino

Yield 4

Ingredients

1 garlic bulb, remove excess skin  and cut 1/4” from top

1/2 tsp. avocado oil

Roasted Garlic - The Vegan Rhino

Directions

  1. Preheat oven to 400 degrees F.
  2. Drizzle with olive oil, salt, cover with tin foil, and place in the oven.
  3. Bake for 45-48 minutes until garlic cloves are soft and slightly brown.
  4. Serve either smashed on bread or mixed into butter, pastas, or other recipes.

Chef’s tip: If you are short on time, you can individually take out the garlic cloves from the head. Just be sure to keep an eye on them so they do not burn.

Spring Rolls with Sambucol Elderberry-Plum Sauce

Spring Rolls with Sambucol Elderberry-Plum Sauce - The Vegan Rhino x Sambucol

Spring Rolls with Sambucol Elderberry-Plum Sauce - The Vegan Rhino x Sambucol 

Let’s end the spring roll vs. egg roll debate — right here, right now.

Aside from being the eggless option, there are so many reasons why spring rolls are the clear winner. The edible wrapper used encase all the delicious veggie insides are thin, which allows for maximum crispiness. A thin wrapper also means they don’t get overly saturated with oil while frying. But what makes THESE spring rolls champions in particular is that they come with a homemade elderberry-plum sauce recipe. BONUS! It’s sweet, savory and healthy, too. 

Finding subtle ways to add immune-boosting support to your food is simple and gets the job done. Sambucol’s Elderberry Syrup is rich in vitamins A, B and C and provides my immune system support to help me stay healthy throughout the year. When making this recipe, make sure to add the Sambucol syrup at the end of the cooking process to retain maximum nutritional benefits.

Spring Rolls with Sambucol Elderberry-Plum Sauce - The Vegan Rhino x Sambucol

Yield 4

Ingredients

2 Tbsp. vegetable broth

12 8-inch square vegan spring roll or wonton wrappers

4 cups Napa cabbage, quartered and thinly sliced

1-2 stalks green onion, chopped

1 garlic clove, minced

1/2 tsp. minced ginger

1 cup shredded carrots

1/8 cup organic tamari sauce

1-1/2 tsp. rice wine vinegar

1 tsp. sesame oil

Canola oil for frying

6 green onion stalks, halved and slightly wilted

Plum-Elderberry Sauce:

1 lb. plums, washed and diced

1/4 cup sweet potato

1/8 cup yellow onion, chopped

1/8 cup apple cider vinegar

1/4 cup light brown sugar

1 Tbsp. tamari

1/2 Tbsp. agave

1-1/2 tsp. freshly grated ginger

1 small garlic clove, minced

1/4 tsp. Himalayan Fine Pink Salt

1/2-inch cinnamon stick

1/2 Star Anise

1 whole clove

1 Tbsp. Sambucol Original or Sugar-Free Syrup

Directions

Plum-Elderberry Dipping Sauce:

  1. In a sauce pan on a medium-low heat, cook sauce for 25-30 minutes and then use an immersion blender to smooth the sauce.
  2. Lightly toast seasoning mixture in a pan over medium-high heat and place into a cheese cloth sachet. Place the sachet into the sauce and cook on low for 20 minutes, removing the satchet once done. Add the Sambucol syrup once cool to retain maximum health benefits.
  3. Allow sauce to cool before serving.

Spring rolls:

  1. In a frying pan on medium-low heat, sauté the cabbage, green onion, garlic, ginger, shredded carrot, tamari, and rice wine vinegar with the vegetable broth to prevent sticking. Cook for 3-5 minutes and allow to cool. Add sesame oil at the end and stir it in.
  2. Fill each wrapper with 2 tablespoons of filling, folding in from the sides and rolling the wrappers tight. Wrap a strip of green onion around and tie it. Cut off any excess green onion.
  3. Heat the oil to 325 degrees F and carefully add the spring rolls until golden brown, roughly 2-3 minutes.
  4. Serve immediately with Plumelderberry sauce.

 

Chef’s tip: Slightly blanch the green onion strips in boiling water for a few seconds. This will help make it easier to tie the spring rolls.

 

*Sponsored Post by Pharmacare, USA / Sambucol