Raspberry Jam Thumbprint Cookies

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Raspberry Jam Thumbprint Cookies - The Vegan Rhino Raspberry Jam Thumbprint Cookies - The Vegan Rhino

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!

Raspberry Jam Thumbprint Cookies - The Vegan Rhino 

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

Raspberry Jam Thumbprint Cookies - The Vegan Rhino

Directions

  1. Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
  2. In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
  3. 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.
  4. 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.
  5. Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
  6. 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!

Mushroom Gravy 

Mushroom Gravy 

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!

 Mushroom Gravy 

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

  1. 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.
  2. 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. 
  3. Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat. 
  4. Serve immedietly.

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

Roast Turkey

Roast Turkey

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!

Roast Turkey

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

  1. Preheat oven to 300 degrees F.
  2. In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
  3. 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.
  4. On a large piece of tin foil, scoop and shape into an even loaf. Wrap in tin foil and place on a baking sheet.
  5. Bake for 80 minutes; allow to cool for 10 minutes.
  6. Slice and serve immedietly with mushroom gravy.

 

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


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Pomegranate-Feta Salad

Pomegranate-Feta Salad

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.

Pomegranate-Feta Salad

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

  1. In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
  2. 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.
  3. On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
  4. Drizzle dressing before serving and enjoy.

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


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Roasted Cauliflower Soup

Roasted Cauliflower Soup

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!

Roasted Cauliflower Soup

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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with sprinkle of chives on top.

Chef’s tip


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Pecan and Pear-Bourbon Stuffing

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

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 30 minutes or until lightly brown on top
  6. Serve immediately.

 

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


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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

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

  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. 

Potato-Parsnip Leek Soup

Potato-Parsnip Leek Soup


Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Potato-Parsnip Leek Soup

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

  1. In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
  2. Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
  3. Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

Apple Cider Donuts

Apple Cider Donut

Apple Cider Donut

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.

Apple Cider Donut

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

  1. In a mixing bowl, combine all of the dry ingredients: flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 

White Bean Swamp Chili

White Bean Swamp Chili

White Bean Swamp Chili

Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!

White Bean Swamp Chili

Yields 5-6 servings

Ingredients

1/4 cup olive oil

1 large white onion, chopped

6-8 garlic cloves, chopped

1 cup tomato sauce

1/2 cup tomato paste

1 cup filtered water

1-1/2 cup cannellini beans, whole

1-3/4 cup cannellini beans, pureed

1-1/2 cup navy beans

2-1/2 cups tomatos, diced

2 cups whole corn

1/2 cup chives, to garnish

Spices:

1 Tbsp. curry powder

2 tsp. cayenne powder

2 tsp. ground coriander

4 Tbsp. chili powder

1/2 tsp. all spice

2-3 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

1 Tbsp. organic sugar

White Bean Swamp Chili

Directions

  1. In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
  2. Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
  3. Cook for 1-2 hours (I cooked mine for 3 hours).
  4. Serve topped with sour cream and chives or cheddar cheese of choice.

Chef’s tips: I cooked my chili for 3 hours