Nutty Pecan Cookies

Nutty Pecan Cookies
Nutty Pecan Cookies

This is the best Pecan Cookie recipe ever! Everyone needs a good cookie recipe in their life, and this is defiantly mine. Personally, I love a cookie that is both chewy and crispy, and this is both of those. Pecans usually are underrated in my opinion and don’t get used all that much. The crisp buttery cookie baked with the pecan nuts make for a real special treat, which is why I think they are perfect! For a little added bonus, roll the cookies into rounds the night or day before and place them into the freezer. This way you can pop out a coupe at a time without the need to bake them all at once.

Nutty Pecan Cookies

Yields 24 cookies


1 cup vegan butter

1 cup organic sugar

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

1 tsp. vanilla extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 cup pecans, chopped


  1. Preheat oven to 350 degrees F.
  2. In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the vanilla, egg replacer and mix to combine. 
  3. Add the flour, baking soda, baking powder, and salt. Stir until combined and then mix in the chopped pecans.
  4. Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
  5. Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: Feel free to add any other nuts to this or swapping the extract for another flavor!

Baked Enchiladas

Baked Enchiladas

Baked Enchiladas

This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.

Baked Enchiladas

Yields 8 enchiladas 



8 flour tortillas

2 cups Vitacost black beans

1/2 cup corn

1/2 jalapeño, de-seeded and chopped

1/2 cup onion, chopped

1 (8 oz.) shitakii mushroom, chopped

1/2 cup salsa

1-2 Tbsp. vegetable broth, for sautéing 

1 tsp. fresh cilantro

1 tsp. fresh parsley

2 cloves garlic

1 tsp. ground cumin

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


6 vine tomatoes + 1-1/2 cup filtered water

3 Tbsp. chili powder

1 cup vegetable broth

2 tsp. ground cumin

1 Tbsp. garlic, minced

1/2 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. flour




  1. In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
  2. Cook for 15-20 minutes and pour into a blender, mixing until smooth.
  3. Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
  4. Set aside until you are ready to pour over the enchiladas. 


  1. In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes. 
  2. Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat. 
  3. Preheat oven to 375 degrees F.
  4. Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
  5. Bake for 20-25 minutes or until bubbling. 
  6. Serve with guacamole and salsa, or toppings of choice.


Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce. 

Homemade Apple Crisp

Apple Crisp

Apple Crisp

Thinking back to this simple yet delicious dessert brings back memories of apple picking at Patterson’s Fruit Farms in Chesterland, Ohio. The warm apples mixed with cinnamon and a hint of nutmeg always pairs perfectly with a heaping scoop of cold vanilla ice cream. Pro Tip: For a crisp crunchy top, be sure to clump your oat mixture up in your hands before placing it on the apples. So get out to your local farm and pick up a bag of fresh apples so you can whip up this apple crisp!

Apple Crisp

Yields 10-12 servings


8-9 apples, peeled and cored

1 Tbsp. lemon juice

1/2 cup sugar

2 Tbsp. King Arthur organic flour

1/8 tsp. nutmeg


1 1/4 cup King Arthur organic flour

1/2 cups whole rolled oats

3/4 cup butter, melted (about 10 Tbsp.)

1/2 cup brown sugar

1/2 tsp. Vitacost organic ground cinnamon

1/4 tsp. Vitacost Himalayan Pink Salt

1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees F.
  2. To prepare your apples, first peel, decore, and slice all apples into wedges- slice again to make wedges more thin. Add the lemon juice and using your fingers, mix apples to coat evenly. Next, add the sugar and nutmeg. Set aside.
  3. In a glass mixing bowl, combine oat flour, brown sugar, cinnamon, butter, salt, and walnuts. Mix until topping mixture has formed.
  4. In a casserole dish, pour apple and evenly place the topping mixture over the apples.
  5. Bake for 45 minutes or until bubbly and top is brown.
  6. Serve immediately with a side of ice cream or a whipped cream topping if you choose.

Chef’s tip: You can add 1/2 tsp. vanilla to the apples if you’d like before baking for added flavor.

Creamy Broccoli Cheddar Baked Potato Soup with Portobello “Bacon”

Broccoli Cheddar Soup - The Vegan Rhino

This isn’t any ordinary baked potato soup. Why, you ask? Well, it may be rich, it may be creamy, but this baked potato soup is both dairy- and bacon-free. Plus, it tastes way better (and it’s healthier).  What’s even more exciting is that this recipe includes two star ingredients from another comfort food favorite: broccoli and cheddar. You definitely won’t regret asking for seconds when it comes to this tasty soup that you can enjoy for lunch or as an appetizer.

Yield 6 servings


1 russet potato

2 broccoli heads

1 medium onion, diced

3 celery stalks, diced

2 medium carrots, cubed

2 garlic cloves, minced

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 quart plain almond milk

3 cups vegetable broth

3 Tbsp.

1/4 green onion, leave 1 Tbsp. to garnish with

1/2 cup vegan sharp cheddar cheese, leave a pinch for garnish

Portobello mushroom “bacon”

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch Vitacost Fine Himalayan Pink Salt


1 small ciabatta bread, diced into cubes

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp. garlic powder

Pinch Vitacost Fine Himalayan Pink Salt



  1. Preheat oven to 400 degrees F.
  2. In bowl, drizzle oil over sliced mushrooms.
  3. Add salt, pepper and smoke flavor. Mix until evenly coated.
  4. On baking sheet, evenly arrange mushrooms.
  5. Bake 10-15 minutes.
  6. Flip mushrooms and bake for another 10 minutes or until brown and crispy.


  1. Preheat oven to 375 degrees F.
  2. Drizzle oil onto baking sheet.
  3. Add diced bread and coat with salt, pepper and garlic powder.
  4. Bake for 10 minutes until golden brown.


  1. In large pot, sauté sliced onion, carrot and celery for 5-10 minutes until transparent and soft. Season with salt, pepper and garlic.
  2. Sprinkle flour over sautéed vegetables and mix. Slowly add vegetable stock, almond milk, broccoli and potatoes to pot. Bring to boil and reduce heat to low. Simmer for 30 minutes or until potatoes have cooked. Mix in green onions.
  3. Serve with croutons, green onion, vegan cheddar cheese and mushroom “bacon” on top.

Chef’s tip: You can add 1-1/2 cups of vegan cheddar cheese to the soup directly and stir to mix if desired.