fall – The Vegan Rhino

October 28, 2021October 28, 2021

Mushroom Bisque

There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right?

Yield: 5 servings

Ingredients

4 cups vegetable broth

.5 oz. dried porcini mushrooms

5 Tbsp. plant-based butter

1 cup shiitake mushrooms, chopped

4 cups baby Bella mushrooms, chopped

1/4 cup shallots, minced

1/4 cup yellow onion, minced

2 garlic cloves, minced

2 Tbsp. sherry vinegar

5 Tbsp. organic all-purpose flour

1 bay leaf

3/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

In a small pot on medium heat, boil vegetable broth and remove from heat. Add dried porcini mushrooms and steep for 30 minutes, covered. Remove mushrooms and finely chop.
In a pot on medium heat, add butter, mushrooms, chopped porcini mushrooms, onion and sauté for 7 minutes. Add garlic and cook for 1 minute. Deglaze pan with sherry vinegar and cook for 1 minute.
Sprinkle with flour and stir, cooking for 1 minute. Slowly pour the broth in as you mix, and bring to boil. Reduce heat to low, add bay leaf, salt, pepper, and simmer, covered, for 25 minutes. Remove bay leaf.
Blend 1 1/2 cups of bisque and pour it back into the pot, stirring until mixed evenly.
Serve with bread or stir in non-dairy cream topped with chives.

Chef’s tip: Make the night before to let the flavors meld together.

October 5, 2021October 5, 2021

French Onion Grilled Cheese

Do you love grilled cheese? If yes, than you will surely love this French onion style grilled cheese. The key to making this sandwich is browning the bread just enough so its perfectly golden brown and crispy all around. This makes for the perfect afternoon lunch for the kids or adults!

Yield: 2

Ingredients

1 Tbsp. avocado oil

3 Tbsp. plant-based butter, plus more pan

1 lb. Vidalia onions, thinly sliced

1/4 tsp. Himalayan pink salt

1 large spring thyme

2 tsp. sherry vinegar

4 oz. non-dairy cheese

4 slices bread

Directions

In a skillet over medium heat, add oil, 2 tablespoons butter and sauté onions with thyme for 20 minutes. Sprinkle with salt and stir to combine.
Once done, remove thyme sprig, add sherry and cook for an additional minute. Season with pepper and remove from the heat. Transfer onions to a bowl with cheese and stir until melted and well combined. Wipe the skillet down to reuse.
Preheat skillet over medium heat. Butter two slices of bread and set down in pan and top each with onion mixture. Butter remaining slices of bread and set on top. Cook for 2 minutes or until brown. Flip and cook an additional 2 minutes.
Slice and serve Immediately.

Chef’s tip: Use this mixture in mashed potatoes for extra flavor!

September 27, 2021

Sweet Potato Burgers

Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!

Yield: 8 patties

Ingredients

1.5 lbs sweet potato

1/2 cup quinoa, rinsed

1 cup vegetable broth

1 1/2 cups cooked black beans, rinsed and drained

1 small red onion (about 1/2 large red onion)

1/2 large red bell pepper, diced

1/3 cup cilantro, chopped (optional)

2 garlic cloves, minced

1 1/2 tsp. smoked paprika

1 3/4 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 1/4 cups quick cooking oats

8 burger buns

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper and place sweet potatoes on. Poke each with a fork 4-5 times and roast for 60-75 minutes. Remove from oven and once cool to handle, remove skin and mash.
Keep oven temp at 400 degrees F. Prepare baking sheet with parchment paper and set aside.
In a small pot over medium heat, bring vegetable broth to a boil. Add quinoa and reduce heat to low, simmering for 11 minutes. Remove from heat and cover, steaming for 10 minutes. Set aside.
In a stand mixer or large bowl, combine mashed sweet potato, cooked quinoa, black beans, red onion, red bell pepper, cilantro, garlic, seasoning, and oats. Mix with paddle attachment or large spoon until fully incorporated.
On preparer baking sheet, scoop and form mixture into patties. Refrigerate for 20 minutes. Remove from refrigerator once oven is heated.
Bake for 35 minutes. Remove from oven and let cool for 5 minutes before serving.
Serve on bun.

Chef’s tip: Freeze for up to 1 month!

May 17, 2020October 31, 2020

Raspberry Jam Thumbprint Cookies

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Yield 21

Ingredients

3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Directions

Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
Serve or store in an airtight container on the counter for up to 1 week.

Chef‘s tip: These cookies are delicious with this strawberry jam!

November 27, 2019April 3, 2021

Mushroom Gravy

This Mushroom Gravy recipe is perfect for my vegan roast turkey, garlic-chive mashed potatoes, or anything else you can think of! Growing up, I would pour tons of gravy on my stuffing, mashed potatoes, and anything else I could, I would. Realizing the importance of a good gravy, I thought this would be the perfect recipe for your holiday roasts and more!

Yield 8

Ingredients

1/4 cup vegan butter

2 (8 oz) packages baby Bella mushrooms, sliced

1/4 cup white onion, chopped

1/4 cup King Arthur organic flour

3-1/2 cups vegetable broth

1 tsp. balsamic vinegar

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. fresh thyme, minced

Directions

In a skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Sprinkle with a pinch of salt and sauté for 15 minutes until the water has evaporated. Add balsamic vinegar and cook for an additional minute.
Sprinkle the flour and cook for an addition 1 to 2 minutes. Slowly pour the vegetable broth while stirring and season with salt, pepper, and thyme.
Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat.
Serve immedietly.

Chef’s tip: Add a splash of vegan worcestershire sauce.

November 27, 2019May 14, 2020

Roast Turkey

How to cook a perfect plant-based roast “turkey” this holiday season without the turkey! My plant-based Roast “Turkey” is flavorful, has great texture, and pairs well slathered in my homemade mushroom gravy. Whether you decide to stuff it with my Pecan and Pear-Bourbon Stuffing or not, your family and guests will surely be impressed!

Yields 5 servings

Ingredients

1 (8 oz. can) chickpeas, rinsed and drained

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. Braggs liquid aminos

1-1/4 tsp. onion powder

1 tsp. garlic, minced

2 tsp. parsley, chopped

3/4 tsp. poultry seasoning

1/2 tsp. rosemary, chopped

1/2 tsp. smoke flavoring

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/4 cup nutritional yeast

1/4 cup oat flour

Directions

Preheat oven to 300 degrees F.
In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
On a large piece of tin foil, scoop and shape into an even loaf. Wrap in tin foil and place on a baking sheet.
Bake for 80 minutes; allow to cool for 10 minutes.
Slice and serve immedietly with mushroom gravy.

Chef’s tip: If you would like a more firm roast, cook for an additional 30 minutes.

Other recipes

Garlic and Chive Mashed Potatoes

Pineapple Stuffing

Green Bean Casserole

November 23, 2019October 31, 2020

Pomegranate-Feta Salad

Bring this light and fresh Pomegranate-Feta Salad with sliced pears to any party and watch it disap-pear! Dark leafy greens always make for the healthiest salad, especially when adding other vibrant fruits and vegetables. It’s super easy to toss together and makes for the perfect side dish for any meal.

Yield 8

Ingredients

1/2 cup pecans

1/4 cup organic cane sugar

1 (10 oz) container mixed greens or arugula

1/2 cup pomegranate seeds

1/4 red onion, sliced thinly

1 large Bosc pear, cubed

1 (8 oz) package vegan feta

Dressing:

1/4 cup avocado oil

3 Tbsp. red wine vinegar

1 lemon, zested and juiced

3 tsp. Dijon mustard

1 Tbsp. maple syrup

1 tsp. freshly grated ginger

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
Using a small skillet on medium heat, add the pecans and sugar. Melt the sugar until it coats the pecans and turns to a syrup-like consistency. Place pecans onto a parchment lined baking sheet to cool. Be sure to separate them as the cool, otherwise they will stick together.
On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
Drizzle dressing before serving and enjoy.

Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!

Other recipes

Roasted Balsamic Glazed Vegetable Salad

Crowd-Pleasing Roast

Butternut Squash Soup

November 21, 2019October 31, 2020

Roasted Cauliflower Soup

Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!

Yield

Ingredients

2 lbs. cauliflower florets

3 large shallots, chopped

2 garlic cloves, minced

5 cup vegetable broth

3 Tbsp. coconut cream

1 Tbsp. lemon juice

1/4 tsp. ground nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Pinch of chopped chives to garnish

Directions

Preheat oven to 425 degrees F.
On a parchment lined baking sheet, add the cauliflower, shallots, and sprinkle with salt and pepper. Bake until tender, roughly 20 minutes. Add the garlic and roast for an addition 5 minutes.
In a pot on medium-high heat, add the roasted cauliflower, shallots, and garlic before pouring in the vegetable broth, salt, and nutmeg. Bring to a boil.
Reduce heat to low and simmer for 15 minutes. Using a hand held immersion blender, add the coconut cream and liquify the soup until smooth. Pour the lemon juice and stir to combine.
Serve with sprinkle of chives on top.

Chef’s tip:

Other recipes

Potato-Parsnip Leek Soup

Whole Roasted Carrots

Pineapple Stuffing

November 20, 2019May 14, 2020

Pecan and Pear-Bourbon Stuffing

When it comes to the big thanksgiving feast, we all can agree when I say, “the more stuffing the better!” Am I right? The key to making really good stuffing is using day old bread, slicing it into cubes, and slowly drying it in the oven. My favorite part is the smell of the celery and onions after sautéing in the butter being mixed into the dried bread with other herbs and bourbon. Its absolutely incredible and tastes amazing too!

Yield 3 to 4

Ingredients

1-1/2 loaves of stuffing bread (or day old bread)

1 stick vegan butter, melted

2 Bosc pears, peeled and diced

1 cup chopped pecans

1/4 cup bourbon

1 cup vegetable broth

1/2 cup onion, chopped

1/2 cup celery, chopped

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

1 Tbsp. sage, minced

1 Tbsp. thyme, minced

1/4 cup chopped parsley

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Preheat oven to 375 degrees F.
Slice the bread into 1in cubes. Place bread on to a large baking sheet while oven warms up. Bake for 5 to 10 minutes or until bread is dry and light golden brown. Add the bread cubes to a large bowl.
Using a small skillet on medium heat, melt the butter; sautéing the celery and onions for 5 to 7 minutes. Stir in the pecans, pears, sage, thyme, and salt. Cook for an additional 3 minutes.
In the bowl with bread, combine the above mixture and add the egg replacer. Mix until well combined. Drizzle breading with bourbon and vegetable broth until moistened. Place into a greased baking dish and place in to the oven.
Bake for 30 minutes or until lightly brown on top
Serve immediately.

Chef’s tip: Make sure the stuffing is rather moist.

Other recipes

Pumpkin Cheesecake Bar

Nanas Stuffing

Green Bean Casserole

October 19, 2019October 31, 2020

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!

Yields 6 servings

Ingredients

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

Directions

In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
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.
Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
In a large bowl, combine the pasta with the sauce.
Stir until the pasta is well combined and the cheese has melted.
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.