Fresh – Page 2 – The Vegan Rhino

November 4, 2018May 14, 2020

Rich Dark Chocolate Mousse

Rich and decadent chocolate mousse has never been so easy to make! Using both cacao nibs and Hershey’s unsweetened coco powder gives this recipe a dynamic duo that will make you melt in your seat. Grinding up the cacao nibs into a fine powder is key to getting this texture right, but once you do, it will be amazing and well worth it! Treat yourself and your friends to this truly amazing dessert that may leave you licking the bowl at the end.

Yields 3 servings

Ingredients

1 container silken tofu (454 g/1 lb)

3 Tbsp. Madhava organic amber raw blue agave

1/4 cup Vitacost organic ground chocolate-covered cacao nibs – non-GMO

1/4 cup Hershey’s Natural Unsweetened Cocoa

Directions

Blend all ingredients in your Vitamin blender until smooth.
Pour into ramekins and place in the refrigerator to set for 30 minutes.
Serve with fresh fruit and mint sprigs.

Chef’s tip: Using freshly ground cocoa nibs will deepen the chocolate flavor, if you do not have, it is more than alright to use a 1/2 cup of Hershey’s chocolate powder instead.

October 30, 2018May 14, 2020

Mango-Pineapple Salsa

Brighten up your next taco night with this mango-pineapple salsa or enjoy this on top of a crab-less “crab cake”, whatever you choose to pair it with, I promise this salsa will bring a fresh taste to your meal! In most cases, salsa is pretty boring, but this 7 ingredient mango-pineapple salsa will liven’ things up a bit! The unique blend of fruit, lime, onion, and hint of mint will have you dipping chips over and over again!

Yields 3-4 servings

Ingredients

2 cups mango, diced

1 cup pineapple, diced

1/4 cup red onion, chopped

1 small red pepper, small cubes

1 cup cherry tomatoes, cut in quarters

10-12 fresh mint leaves, chopped

1 tsp. jalapeno, minced (optional)

1 medium lime, juiced

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

In a mixing bowl, combine all above ingredients. Stir until completely mixed and set in the refrigerator for 1 hour to allow flavors to meld.
Serve with chips or on top of tacos, enchiladas, etc.

Chef’s tip: If you would like to add more heat, feel free to add the seeds of the jalapeño to spice it up.

October 24, 2018May 14, 2020

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!

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

Directions

In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
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.
Cook for 1-2 hours (I cooked mine for 3 hours).
Serve topped with sour cream and chives or cheddar cheese of choice.

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

October 23, 2018May 14, 2020

Tomatillo Sauce

This quick and easy sauce is a must have in the fridge! All you need is a blender and some fresh plant-based ingredients to create this flavorful sauce to top any enchilada, taco, arepa, or whatever you choose. The next time you are at the store and you spot those green tomatoes with an outer husk (and you are questioning what they are) don’t be afraid to grab some and make this. You will be delightfully surprised at how delicious this is!

Yields 2 cups

Ingredients

1/2 cup vegetable broth

10 tomatillo, husk removed

Half of a medium red pepper

Half of a medium orange pepper

1 cup oyster mushrooms

1/2 tsp. cumin

1 clove of garlic

1/4 cup fresh parsley

1 Tbsp. siracha

Pinch of Vitacost Himalayan Pink Salt

Pinch of Spicely Organics Black Ground Pepper

Directions

In a medium sauce pan, combine all above ingredients and turn to medium-high heat. Once liquid has come to a rolling boil, turn to medium-low heat and simmer for 15-20 minutes, or until tomatillos are tender.
In a Vitamix blender, pour the hot mixture carefully into the blender and blend for 1 minute or until mixture is smooth.
Pour sauce into a mason jar and serve or allow to cool and store in the refrigerator.

Chef’s tip: To spice this sauce up from a mild/medium heat profile, add half of a jalapeño pepper to the blender (seeds will make it more hot).

October 16, 2018May 14, 2020

Baked Granola Bars

Baked Granola Bar

Making your own granola bars is such a simple way you can add a snack or quick breakfast meal to your busy schedule. Instead of turning to the alternative “store bought” version, give these a go! In under 30 minutes, you will have an amazing healthy-wholesome bar for each day of the week, leaving you an extra bar to share with a friend.

Baked Granola Bar

Yields 8 bars

Ingredients

2 cups rolled cooking oats

1/2 cup raw unsalted almonds

1/4 pumpkin seeds, shelled or unshelled

1/4 cup walnuts, roughly chopped

1/2 Vitacost pure maple syrup

3 Tbsp. Earths Balance Vegan Buttery Sticks

1/2 tsp. almond extract

1/4 tsp. Vitacost Himalayan Pink Fine Salt

1/2 cup dried cranberries or 1/4 cup chocolate chips

Baked Granola Bar

Directions

Preheat oven to 350 degrees F.
Line a 9” square baking pan with parchment paper and lightly spray with cooking spray. Set aside.
In a bowl, add all ingredients together and mix until oats have soaked up some of the moisture from the maple syrup and butter, pour mixture into the lined pan.
Press granola down so that it is evenly spread across the pan.
Bake for 25 minutes until it is golden brown. Remove from oven and allow to cool slightly before removing bars and slicing. This way you can get nicely cut bars while they are semi-soft before they fully harden.
You can place the granola bars into the refrigerator and store in an airtight container for later or you can enjoy them on top of your yogurt or alone as a snack.

Chef’s tip: Make sure that you use parchment paper so that you can pull the baked outs out of the pan.

October 15, 2018October 31, 2020

Butternut Squash Salad with Watermelon and Walnuts

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Directions:

Preheat oven to 400 degrees F.
Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
Take your prepared squash and dice it in to long pieces.
Place onto a lightly oiled pan and season lightly with salt and pepper.
Bake for 30-45 minutes, flipping half way through.
Remove from oven and allow to slightly cool.
While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.

October 12, 2018May 14, 2020

Apple Sauce

Ever wonder how it would be to take a bunch of apples and make your own apple sauce with out all that added sugar and preservatives? Well it’s a good thing you found yourself to this recipe because you are in for a real treat. Not only will your taste buds be exploding from the flavor but your house will be filled with an apple cinnamon flavor. It may just have your neighbors knocking on your door so be careful, it is that good.

Yields 16 oz

Ingredients

8 apples, peeled, decoded, and sliced

1 1/2 cup filtered water

1/2 cup Florida Crystals Organic Cane Sugar

1 tsp. Vitacost organic ground cinnamon

Directions

In a large stock pot, add chopped apples (peeled and de-cored), sugar, water, and cinnamon. Bring pot to high heat and boil for 15-20 minutes.
In a blender or using a hand held masher, smash apples.
Pour into a mason jar and allow to cool before lidding and placing in the refrigerator.

Chef’s tip: Substitute 1/4 cup applesauce in place of (1) egg for any baking recipe.

October 12, 2018October 31, 2020

Rhino’s Pumpkin Roll

Have you ever tried making a thin pumpkin cake, only to later roll it around in a white plant-based cream cheese filling and topped with dusted powdered sugar? If you haven’t then you are in for a real treat! This simple pumpkin roll will not only wow all of your family and friends, but you will surely impress yourself with this restaurant-style dessert made in the comfort of your own home. The best part about any Swiss roll cake is that you can keep it in the freezer for any surprise guests that drop by or you can take it to a gathering or give it as a tasty gift during the holiday season. This recipe is so good that you may need to make two at a time!

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. Water, (in 2 batches)

1 cup homemade pumpkin purée

1 cup King Arthur all-purpose organic flour

1 tsp. baking powder

1/2 tsp. Vitacost ground cinnamon

1 Tbsp. pumpkin spice seasoning

1/2 tsp. Vitacost Fine Himalayan Pink Salt

1/8 cup Vitacost powder sugar, for dusting

1 cup walnuts, chopped (optional)

Cream cheese frosting:

4 Tbsp. Earth Balance Vegan Buttery Sticks, room temperature

8 oz. Kite Hill Cream Cheese

1 cup Vitacost powdered sugar

1 Tbsp. Vitacost pure maple syrup

Directions

Cake:

Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and lightly grease with cooking spray or vegan butter.
In a stand mixer, beat the already combined egg replacer and water with the sugar for 1-2 minutes or until it thickens. Add the pumpkin puree; mix till combined.
Add the flour, baking soda, cinnamon, pumpkin spice, salt, and baking powder into the batter. Mix together until flour is combined and switch to using a spatula. This way you can get a few more stirs in without over mixing the batter.
Pour the batter onto the 10×15 baking sheet and bake for 15-17 minutes or until the cake springs back after you touch it. Prepare your dish towel while it bakes by dusting it heavily with powdered sugar. This will prevent the cake from sticking.
Once the cake springs back after toughing it, remove it from the oven and immediately (and carefully) flip the cake pan on top of the towel and remove the parchment paper slowly (there will be a massive cloud of powder sugar so prepare yourself).
Begin to roll the towel with the cake into a log shape and allow to cool on a cooling rack until room temperature. Make sure that you do not let the cake cool for more than an hour, or it can cause the cake to crack when you go to unroll it.

Buttercream:

In a mixing bowl, beat the butter and cream cheese for 2-3 minutes on a medium speed until well combined.
Then add the powdered sugar and maple syrup (or flavoring) and mix; set aside.

Assembly:

Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the walnuts at this time (optional).
Re-roll the cake back up into a log shape..
Place into the refrigerator for 1-2 hours to allow cake and frosting to firm up a bit (set overnight for best results).
Remove from the fridge and dust top with powdered sugar.
Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it. You can also use pecans instead of walnuts.

October 11, 2018May 14, 2020

Breakfast Oats with Strawberries and Coconut

Did you know that you should normally eat and drink water within the first hour of waking up? This helps get your metabolism started for the day and gives you the fuel you need to begin your morning. With this quick and easy breakfast oat bowl, you will be eating in no time. Using organic and homemade ingredients, this bowl is packed with tons of nutrients! In a rush? Make these overnight and store in the refrigerator for a quick and easy grab-n-go meal!

Yields 1 serving

Ingredients

1-1/2 cup rolled oats, uncooked

16 oz fresh coconut milk

1/4 tsp. vanilla extract, optional

1 tsp agave, optional

Sliced coconut meat to top

Sliced strawberries to top

Directions

In a mason jar mix vanilla, agave, and coconut milk and set aside.
In a bowl, pour in oats and top with coconut milk. Garnish with sliced strawberries and sliced coconut meat with a mint leaf.

Chef’s tip: Feel free to add almonds, walnuts, or granola for an extra crunch.

October 9, 2018May 14, 2020

Guacamole

This extremely simple guacamole will be gone as fast as it takes you to make it! Needing only a few ingredients to make, this Guacamole Recipe is a healthy dip that will leave you totally satisfied. This staple side dish makes its way onto countless tables each day and every taco Tuesday night. I recently was shown the hidden secret of adding a touch of oregano and cinnamon and I couldn’t wait to share it with you!

Yields 4 servings

Ingredients

3 avocado

1/2 tsp. cumin

1/4 tsp. ground cinnamon

1/2 tsp. oregano

1 clove of garlic, minced

1/2 tsp. Vitacost Himalayan Pink Salt

1/4 tsp. Spicely Organics Black Ground Pepper

1 tsp. lime juice, fresh squeezed

Dash of smoked paprika

Directions

To prepare your avocado, slice lengthwise around the entire pit. Remove the halves and with the “butt” of the knife (the back end) smack the pit and make a twist motion with your hand once the knife is sturdy in the seed. Remove pit and toss.
Remove flesh from avocado and place into a bowl. Mash with a fork and add the spices, lime juice, onion and tomato.
Top with smoked paprika and serve.

Chef’s tip: Feel free to add diced onion, tomatoes, or cilantro if you’d like.