apple cider – The Vegan Rhino

February 22, 2020May 14, 2020

Creamy Mushroom Stroganoff

This no fuss + budget-friendly vegan mushroom stroganoff is so creamy and delicious. This dish is the ultimate winter meal, and one of my favorites when I was a kid growing up. The key to this dish is getting a nice seat on the onion and mushrooms, building up the flavor and adding layers to this tasty dish. You can eat this with some noodles (everyone’s favorite) or you can smother this creamy mushroom sauce over dinner rolls! Whichever your decision, you’ll surely enjoy this recipe.

Yield 2

Ingredients

2-3 Tbsp. vegan butter

16 oz. mushroom, sliced

1 medium yellow onion, minced

3 small garlic cloves, chopped

1 cup Tofutti sour cream

1/2 cup oat milk

1 Tbsp. apple cider vinegar + 3 Tbsp. water

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard

1/2 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground pepper

Directions

In a frying pan on medium-high heat, sauté the onion and mushrooms with butter and salt for 7 to 8 minutes. Add the garlic and cook for an additional minute.
Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.

Chef’s tip: I like to add 1/4 cup of vegan parmesan cheese just before serving.

October 26, 2018July 7, 2020

Apple Cider Donuts

With apple season upon us, now is a great time to get a head start on all things apples, included this easy plant-based donut! To get started, you can use store bought apple cider or you can take a homemade approach and check out my recipe below. A secret tip to add a boost of Vitamin C is to add some fresh squeezed orange juice to freshen it up even more. Overall, these donuts bring back awesome memories of apple picking and other fall activities.

Yields 12 donuts

Ingredients

Dough:

3 1/2 cups King Arthur organic flour

3/4 cup sugar

1/2 tsp. baking soda

2 tsp. baking powder

1/4 cup butter

3/4 cup Apple cider, concentrated

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, mix and set aside

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. Vitacost Himalayan Pink Salt

Topping mix:

1/2 cup brown sugar

1 Tbsp. cinnamon

1 Tbsp. Palate Cinnamon Sugar Cookie

2 tsp. pumpkin spice seasoning

Directions

In a mixing bowl, combine all of the dry ingredients: flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
In a kitchen-aid mixer, mix together apple cider and butter. Then add egg replacer. Slowly incorporate the dry mixture into the wet, on a slow speed. Once dry incredients have combined, pour onto a floured counter top.
Knead dough until it is not so sticky. Roll out until it is about 1/2 in thick, make sure not too thing or they won’t puff up as well. With a circle cutter, cut out your donut shape and use a cutter to make the hole in the middle of the donut.
In a large pot, full with 2 1/2 cups of oil and bring to around 325 degrees to 350 degrees F. Add donuts into oil and bake for 2-3 minutes or until both sides are brown and puffed.
Immedietly remove donuts from oil and place into bowl with topping mixture. Roll around to coat and place on baking rack to cool.

Chef’s tip: You can always finely chop up peeled apples and add them to the dough.

September 26, 2018May 14, 2020

Hot Apple Cider

Each year, I have really enjoyed making my own apple cider with fresh organic apples. There is always the added benefit when you are able to make something from scratch. Controlling the sugar level and what ingredients you are using are key elements in reducing a lot of unwanted processed additives. This recipe will be a fan favorite during the fall and winter months.

Yields 4-5 servings

Ingredients

13 apples

3-4 cinnamon sticks

4 Tbsp. All Spice kernels

3/4 cup sugar

Directions

To prepare apples, decor and cut into slices.
Place into a large stock pot and cover with water. Add sachet of cinnamon and all spice. Place on high heat and bring to a rolling boil for an hour-uncovered. Reduce to low heat and simmer for 2 hours covered.
Remove from stove and pour mixture into blender or use a potato masher. After you blend for a minute or mash it, use a fine mesh strainer to remove all of the pulp.
Serve with vegan whipped cream on top and cinnamon.

Chef’s tip: For a smoother cider, you can use a cheese cloth to strain to remove any further pulp or spices.