Bruschetta - The Vegan Rhino

Bruschetta - The Vegan Rhino 

Need something quick-and-easy to make for an upcoming party or friendly gathering? Nothing screams hors d’oeuvres for a party quite like bruschetta. Crusty sliced French baguette is drizzled with olive oil and baked to perfection. Each slice rubbed with garlic and topped with fresh tomato and basil salad with balsamic and oil. Keep an eye on these because they will disappear before you know it!

Bruschetta - The Vegan Rhino

Yield: 15

Serves: 5 (3 slices per serving)


1 French baguette, sliced diagonally

8 plum tomatoes

1/3 cup fresh basil, chopped

1 Tbsp. fresh basil, to garnish (chiffonade cut)

3 garlic cloves, minced (plus 1 peeled whole garlic clove)

1 Tbsp. balsamic vinegar

1 tsp. avocado oil, extra for bread

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Slice baguette diagonally and place on baking sheet. Lightly drizzle each side with avocado oil and bake for 8 minutes or until golden brown. Remove from oven and scrape tops with garlic.
  3. Slice plum tomatoes in half and scoop out seeds. Slice into long strips and cube.
  4. In a bowl, combine cubed plum tomatoes, basil, minced garlic, balsamic vinegar, oil, salt, pepper and mix. Refrigerate until cold, roughly 30 minutes.
  5. Serve on toasted bread slices and garnish with basil.


Chef’s tip: For best flavor, make the tomato mixture the night before and refrigerate until ready to use.

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


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



  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.

Asian-Style Meatless Meatballs

Asian-Style Meatless Meatballs - The Vegan Rhino


The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.

Yield 3


1 box sunflower family haché

1 tsp. grated ginger

1/2 tsp. ground black pepper

1/2 tsp. Himalayan Fine Pink Salt

1 tsp. organic tamari sauce

1 tsp. rice wine vinegar

1 yellow onion, minced

3 garlic cloves, minced

1/2 small ghost pepper, seeds removed and minced

1/4 cup panko breadcrumbs

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

1 tsp. Organic Raw Blue Agave

1 tsp. red miso paste

2 tsp. coconut milk


1 scotch bonnet pepper, minced

3 garlic cloves, minced

2 tsp. minced yellow onion

2 tsp. rice wine vinegar

2 tsp. organic tamari sauce

1 Tbsp. light brown sugar

1-1/2 tsp. tomato paste

1 tsp. minced ginger

Pinch of salt and pepper

1 tsp. cornstarch + 1 tsp. filtered water

1/4 cup vegetable broth


  1. In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
  2. In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
  3. In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
  4. In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
  5. Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
  6. Serve immediately.


Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy.  This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Butternut Squash Mac and Cheese

Yields 6 servings


1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Himalayan salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

1 lb. box elbow pasta, cooked


  1. In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt. 
  2. Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes. Add the cheddar and Parmesan cheese, stirring until melted.
  3. Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
  4. In a large bowl, combine the pasta with the sauce.
  5. Stir until the pasta is well combined and the cheese has melted. 
  6. Serve and enjoy. 

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well. 

Asian-Infused Brussels Sprouts

Asian Fusion Brussels Sprouts

Asian Fusion Brussels Sprouts

Are you looking for that perfect side dish that is quick and easy? Roasted Brussel sprouts have always been a favorite of mine, but these Asian-infused sprouts take that to a whole new level. Being made in less than 30 minutes, this side dish is healthy, oil-less, and uses a few simple ingredients. Next time you are planning your weekly meals, I highly suggest rotating this into your meal plans.

Asian Fusion Brussels Sprouts

Yields 2 servings


3 cups Brussels sprouts, sliced in half

1 small onion, sliced thinly

1 Tbsp. tamari sauce

2 tsp. agave

1 tsp. rice wine vinegar

1/4 tsp. ginger, freshly grated

1/4 tsp. minced garlic

1/8 tsp. ground black pepper



  1. Preheat oven to 400 degrees F.
  2. Put your sliced Brussels sprout in large bowl and set it aside.
  3. In a small bowl, combine all of the ingredients to make the marinade. Once well mixed, pour over the Brussels sprouts and carefully mix together.
  4. Place onto a lightly greased baking sheet and spread it out evenly.
  5. Bake for 20 minutes or until tender and light crisp.



Chef’s tip: Bake the Brussels sprouts for an additional 3-5 minutes for an extra crispy treat!

Whole Roasted Carrots

Whole Roasted Carrots

Whole Roasted Carrots

How simple and easy it is to grab a bunch of carrots from your local farmers market, lightly drizzle them in oil with a dash of seasoning, and roast them to perfection. The versatility of this recipe is endless as it can be paired with other dinner party sides, appetizers, or holiday feasts. This recipe is super easy but I do have a secret to make them even better. Make sure that these carrots have their own room, are completely coated in the seasoning and oil, and you slightly roll them around periodically as they cook. This ensures that you get a nice roast on all of the carrots.

Whole Roasted Carrots

Yields 2-3 servings


1 bunch of carrots, with green tops

1/4 tsp. onion powder

1/4 tsp. garlic powder

salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. On a baking sheet, drizzle carrots with oil and season lightly with onion powder and garlic powder (add salt and pepper).
  3. Roast for 40 minutes or until slightly charred.

Chef’s tip: Add 2 rosemary sprigs while you roast to add additional flavor.

The Ultimate Cheese Board

Cashew Cheese Board
5 Cashew Cheese Wheels

Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.

Yields 4-5 servings per wheel

Plain Cashew Cheese

Plain (Cheese Base):


3 cups Vitacost unsalted cashews, soaked overnight

1/2 cup filtered water

1 capsule Vitacost ROOT2 Extra Strength Probiotic Vegan – 50 billion CFU

1/2 tsp. Vitacost Himalayan Fine Pink Salt


  1. In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
  2. In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
  3. Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
  4. Place this in a warm spot to culture for roughly 24-36 hours.
  5. Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.

Herb-Coated Cheese Wheel:

Herb-Coated Cashew Cheese


3 tsp. fresh thyme

3 tsp. fresh rosemary

4 Tbsp. fresh parsley

1-1/2 tsp. Lemon zest, fresh

1/2 tsp Vitacost Himalayan Fine Pink Salt


  1. Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.

Blueberry-Smash Breakfast Cheese:

Blueberry Cashew Cheese


4 tsp. blueberries, smashed

2 tsp. blueberries, chopped


  1. Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.

Pistachio and Sun-dried Tomato Holiday Cheese:

Pistachio and Sun-dried tomato Cashew Cheese


1/2 cup pistachio, chopped to coat

1/4 cup sun-dried tomato, to coat

1 Tbsp. fresh parsley

3 tsp. fresh thyme 

4 tsp. fresh rosemary

1/2 tsp. garlic, minced


  1. Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.

Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:

Cheesecake Cashew Cheese


1/2 cup maple syrup

1/4 cup Simple Mills pecan cookies, crumbled

3 tsp. Vitacost chocolate chips

3 tsp. strawberry jam, on side


  1. Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.

Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!

Stuffed Pumpkin with Rice and Mushroom

Stuffed Pumpkin with Rice and Mushroom

Stuffed Pumpkin with Rice and Mushroom

Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!

Stuffed Pumpkin with Rice and Mushroom

Yields 2-3 pumpkins


2-3 pumpkin pie pumpkin (or 1 large pumpkin)

2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)

4 cups white rice, cooked

1 stick vegan butter

2 cups onion, chopped

1-1/2 cup celery, chopped

1/2 cup red wine, de-glaze

3 Tbsp. Worcestershire, to coat each pumpkin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. Vitacost Himalayan Fine Pink Salt

2 tsp. pepper


  1. Preheat oven to 350 degrees F.
  2. To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
  3. Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
  4. In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
  5. Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
  6. Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.

Chef’s tip: The darker the pumpkin the better. The

Nanas Stuffing

Thanksgiving stuffing

Thanksgiving stuffing

My Nana’s stuffing recipe will complete any Thanksgiving meal or dinner! Here is another favorite of my Nana’s holiday cooking that I am excited to share with you all. Tossing homemade dried bread cubes with celery, onions, butter, and then topped with vegetable broth and baked to perfection. Pouring hot gravy over this stuffing is really what I crave each Thanksgiving, it’s just really that good. Be sure to save some room on your plate this year for this incredibly fresh and moist stuffing.

Thanksgiving stuffing

Yield: 6-8 servings


3 loaves of stuffing bread (or day old bread)

1-3/4 cup vegetable broth

2 sticks vegan butter

1 cup onion, chopped

1 cup celery, chopped

6 Tbsp. Bob’s Red Mill Egg Replacer + 12 Tbsp. filtered water, mixed


2 tsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 tsp. onion powder

2 tsp. fresh dill, chopped or 1/2 tsp. dried dill

1 tsp. paprika


  1. Preheat oven to 300 degrees F.
  2. Place the poultry seasoning, paprika, dill, onion powder, salt, pepper in to a small bowl and mix. Set aside.
  3. On a baking sheet, place the sliced bread on to the pan and bake for 15 minutes, and turn bread cubes around. Bake for an additional 15-20 minutes slowly turning the cubes around. Once all of the bread is toasted, put them into a big bowl (you may need to use two).
  4. In a frying pan, add the butter, onions, and celery. Sauté for 5-10 minutes or until the celery is soft. Dump the mixture directly over the bread cubes. 
  5. Then pour the seasoning mixture, egg replacer, and vegetable broth over evenly, mixing until well incorporated. The bread cubes should be wet but not soggy or overly soaked.
  6. Preheat oven to 350 degrees F.
  7. In a greased casserole dish, add the bread mixture and bake for 1 hour or until golden brown. 
  8. Allow to set for 5 minutes before serving.

Chef’s tip: Feel free to make this the day before and place it in the refrigerator overnight.

Green Bean Casserole

Green Bean Casserole

Green Bean Casserole

It’s the dish that most of us have been waiting for all year, Green bean casserole! Using cashew milk to recreate a “cream of mushroom” soup is a fantastic way to alter this classic side dish for Thanksgiving. Topped with crispy fried onion and baked to perfection, this plant-based alternative will leave you are your guests mouths watering for more!


4 Tbsp. avocado oil

1/2 cup onion, chopped

1 small shallot, diced

2 lbs. green beans, trimmed

1/2 cup baby Bella mushrooms, diced

2-3 cloves garlic, chopped

1/2 tsp. Himalayan pink salt

1/4 tsp. pepper

1/4 tsp. dried thyme

1/4 tsp. smoked paprika

1/4 cup all-purpose flour

1 1/2 cups vegetable broth

1/2 cup cashew milk

1 Tbsp. nutritional yeast

1 Tbsp. tahini

1 1/2 cups crispy french fried onions


  1. In a frying pan on medium-high heat, add the olive oil and onions and allow to cook for 2-3 minutes. Then add in the mushrooms and garlic, sauté for an additional 4-5 minutes.
  2. Next, add in paprika, nutritional yeast, pepper, salt, thyme, and flour. Coat the veggies and add the cashew milk, vegetable stock, and tahini.
  3. Turn heat to medium, and allow mixture to thicken, roughly 2-3 minutes. Set aside in the stove. 
  4. Bring a pot of lightly salted water to a boil. Dice and trim off the green beans ends, slice in half, and place in boiling water. Cook for 2-3 minutes and remove green beans from pot into a bowl of ice water.
  5. In a big mixing bowl, add your cooked & drained green beans and pour the sauce over the green beans. Add about half of the fried onion crisps to the bowl and give a good mix.
  6. Preheat oven to 350 degrees F.
  7. In a greased casserole dish, pour the mixture in and top with remaining onion crisps. 
  8. Bake covered for 40 minutes. Remove cover and continue baking until top is browned and bubbling.
  9. Serve immediately.

Chef’s tip: If you do not like mushrooms, you can leave them out of this recipe.