egg free – The Vegan Rhino

March 5, 2019November 9, 2020

Cookie Dough Bites

I don’t know about you but cookie dough bites and a good movie with popcorn are my go-to choices. I’ve created with my friends at EatPastry these fun bite-sized cookie dough bites with their non-GMO, vegan, egg and dairy free cookie dough. It’s super convenient if you are looking for some quick homemade cookies at home. Using the dough to create other favorite indulgent treats is the perfect way to be creative. Feel free to give this recipe a try, they sell at Whole Foods and other locations, which you can search for on their site.

Yields 20-25 cookie dough bites

Ingredients

1 tub eatpastry cookie dough

1 cup chocolate chips of choice

3-4 Tbsp. coconut oil or plant-based butter

Coarse rock salt, to garnish (optional)

Directions

Using a 1/4 tsp., scoop the dough into small rounds and set onto a parchment lined baking sheeted.
Place into the freezer until they are semi frozen, roughly 20-25 minutes.
In a glass bowl, add chocolate and coconut oil.
Bring a sauce pot filled a quarter of the way with water to a simmer. Place the glass bowl on top and melt chocolate until smooth, stirring occasionally. Remove from heat.
Take the cookie dough bites out of the freezer and dip them into the chocolate and place back onto the baking sheet.
Place in the refrigerator until chocolate sets, roughly 30 minutes.
Serve as a snack or on top of ice cream.

Chef’s tip: These can be kept in the fridge for up to a week.

December 19, 2018October 29, 2020

Spiced Polar Bear Cookies

I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.

Yields 27 cookies

Ingredients

1 cup vegan butter

1/2 cup organic sugar

1/2 cup Vitacost brown sugar

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

1-1/2 tsp. ground cinnamon

1/2 tsp. cardamom

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cups King Arthur organic flour

chocolate chips for the eyes, mini if doing smaller cookies

red hot candies for the nose

Directions

In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
Allow to cool in the fridge so the chocolate and powder sugar do not melt.
Serve with hot chocolate or coffee.

Chef’s tip: Instead of cardamom, you could use cloves instead.

December 17, 2018May 14, 2020

Matcha-Mint Chip Cookie

Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look!

Yields 24 cookies

Ingredients

1 cup vegan butter

1 cup organic sugar

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

1 tsp. peppermint 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 tsp. matcha

1 cup Vitacost mini chocolate chip

Directions

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

Chef’s tip: For a professional touch, sprinkle granulated sugar on top of the cookies before baking.

December 16, 2018August 5, 2021

Tofu Scramble

Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!

Yield: 2 servings

Ingredients

14 oz. extra firm tofu, pressed

1/4 tsp. Himalayan fine pink salt

1/4 tsp. onion powder

1/4 tsp. white pepper

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

Using your hands, break up the tofu into small crumbles.
In a frying pan on medium-high heat, add avocado oil. Toss in the crumbles and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick.
Serve with chopped green onion.

Chef’s tip: Feel free to add spinach, peppers, and roasted potatoes for a southwestern style breakfast hash

December 4, 2018May 14, 2020

Potato Latke

When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth.

Yields 8-10 latkes

Ingredients

4 cups of potatoes, shredded and pressed

1 Tbsp. matzo meal

1/4 cup onion, shredded and pressed

1/2 tsp. garlic powder

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

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp, ground black pepper

Oil for frying

Directions

Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
Add remaining ingredients to the bowl and mix until well combined.
In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes.
Repeat until potato mixture is all gone.
Serve warm with choice of apple sauce of sour cream.

Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!