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Tag: Fresh

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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

Ingredients

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

Croutons

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

Directions

Bacon:

  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.

Croutons:

  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.

Soup:

  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.

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Crispy Home-fries

Photo Cred: Jermaine Bullard

This potato hash is hearty, simple and a well-known comfort food we all love and enjoy. On the weekends, it is usually a time when we go out to brunch and share it with our family and friends. This weekend, why not bring that same atmosphere to your home with this recipe! With added seeds, sun-dried tomatoes, and other wholesome ingredients. you can make a simple dish into something new. With these garden-fresh and fragrant elements, your mouth and body is going to be asking for more!

Photo Cred: Jermaine Bullard

 

Ingredients

3 medium russet potato 

1 medium yellow onion 

1 red bell pepper

1/4 cup Sun-Dried Tomatoes in Olive Oil, chopped

2 cloves garlic, sliced

1 Tbsp. Rosemary

1 Tbsp. Parsley

1 tsp Vitacost Himalayan Pink Salt- Fine

1/2 tsp Spicely Organics Pepper Black Ground Tin

2 cups spinach

1/4 cup spaghetti squash seeds

Photo Cred: Jermaine Bullard

Directions

  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil on a baking sheet. Cut the potatoes into 1/2 inch cubes and place onto pan. Chop the red bell pepper, onion, and garlic and mix into potatoes. Sprinkle rosemary, salt and pepper over top.
  3. Bake for 20 minutes, then remove from oven- add the seeds and sun-dried tomatoes.. Bake addition 10 minutes.
  4. In a serving dish, place spinach on the bottom and pour potatoes on top- mixing spinach in to wilt.
  5. Serve as side dish with other breakfast foods.

 

Chef’s tip: Squeeze half a lemon directly after the potato has comes out of the oven for an extra flavor boost!

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Watermelon Juice

Did you know that when you buy pre-cut watermelon from the store its usually more expensive because someone is cutting it for you? Buying the entire watermelon can actually save you some money, if you are willing to put in a little elbow grease. Im only teasing, watermelons are actually not as difficult to open up- but just remember to be careful! To make fresh juice from a whole watermelon, you will need a blender and some mint leaves (if you’d like to infuse the two flavors). Otherwise, you will only need 1 ingredient- how simple! After cutting  and dicing the watermelon up, blend the pulp into a liquid consistency (without the rind). Just make sure you strain the juice before pouring it into your glass with mint leaves. I like to refer to this refreshing and rehydrating drink as “Nectar of the gods” because its so delightful!

Ingredients

1 large watermelon

1 bunch mint

 

Directions

  1. In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
  2. Pour juice through small mesh strainer to remove pulp.
  3. Store into a large container with mint leaves and enjoy.

 

Chef’s tip: You can also add some lime juice to this for some added flavor.

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Wisam’s Infamous Falafel

Ground up chickpeas, parsley, onion, and cumin are just a few of the already short list of ingredients to make this falafel. The best part is that you throw all of it into your food processor and let it do its thing. Once you have mastered this recipe, you will be able to make many different things such as: falafel salads, burgers, and sandwiches.

Yields 10 Falafel

Ingredients

16 oz. Vitacost Garbanzo Beans, soaked overnight

3 Tbsp.  Flat Leaf Italian Parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de seeded – to taste

1 tsp Vitacost Himalayan Pink Salt- Fine

1 tsp Spicely Organics Black Peppercorns- Tin

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

Directions

  1. In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
  2. Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
  3. Form into 1″ balls- and place onto a lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping periodically to brown all sides.
    • *Option to fry your falafel, place pot over medium-high heat and fry falafel until browned- 2 to 5 minutes per side.
  4. Serve on sliced open pita bread with diced cucumbers, onion, tomato, and Raw Creamy Cucumber Dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

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Orange-Mango Smoothie

If you like mangos, you will have to try this! Being both refreshing and nutritional, this is a perfect way to get in added fruit and other vitamins. The best part is you can either use freshly frozen fruit (if you have the time) or you can do store bought cubed frozen mangos. Accompanying your mango on the swirl-wind of a ride in your blender will be your freshly squeezed orange juice. This natural source of Vitamin C is perfect to boost your immune system and keep you healthy. Your body will thank you, so go ahead and pull that blender to make an amazing creamy mango-orange smoothie.

Photo Cred: Jermaine Bullard
Photo Cred: Ivy Becker

Yields 16 oz

Ingredients

3 cups frozen mango, diced

3 cups frozen oranges, sliced

2 cup Plain Almond Milk

5 mint leaves

1 scoop Garden of Life Raw Organic Protein Powder Unflavored, optional

 

Directions

Blend all ingredients until smooth.

 

Chef’s tip: You can change the consistency by adding more or less almond milk to the blender. If you would like, you can also add a banana to the mixture and blend until smooth.

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Falafel Sandwich

Looking at these pictures right now is making me want to make this all over again! This falafel recipe was inspired from my wonderful co-worker who spoils us on occasion with many different treats. One being, Wisam’s Infamous Falafel. After making them over and over, I finally was able to create my own measurements and flavor profile. She still rains supreme, however, I have really enjoyed playing with the ingredients to see what works and what does not- and that is what cooking is all about. I could not be more excited for you to try these as I was to show her these pictures. She inspired me to try something outside of what I have never done and for that I am grateful. Challenging yourself to do something new is really awesome, especially in creating a meal. Now.. start soaking those chickpeas and get prepared to make the best falafel sandwich of your life!

Yields 2 Sandwiches

Ingredients

16 oz Vitacost Garbanzo Beans, soaked overnight

3 Tbsp.  Flat Leaf Italian Parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de seeded – to taste

1 tsp Vitacost Himalayan Pink Salt- Fine

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

1 tsp Spicely Organics Black Peppercorns- Tin

Directions

  1. In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
  2. Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
  3. Form into 1″ balls. Place on to lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping half way through.
  4. Serve in a pita with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.
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Cinnamon Rolls with “Cream Cheese” Frosting

Cinnamon Rolls

Cinnamon Rolls

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Cinnamon Rolls

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp.  Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions 

  1. In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine. 
  2. Sift together flour and salt into a bowl, slowly pour  dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
  3. Preheat oven to 375 degrees F.
  4. Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
  5. To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
  6. Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size. 
  7. While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready. 
  8. Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top. 

 

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.

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Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado. 

Yields 4 cups 

Ingredients 

1 medium cucumber

1 large lemon, squeezed

I large avocado 

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine 

1 tsp Spicely Organics Black Peppercorns Tin 

2 cloves garlic 

 

 Directions

  1. In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
  2. Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.

 

Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.

 

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Vegetable Teriyaki Lo Mein

We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.

Yields 3 servings 

Ingredients 

Stir fry:

1 red bell pepper 

1 yellow bell pepper 

1 green bell pepper 

4-5 baby Bella mushrooms

1 small baby boy choy

2 garlic cloves

Tofu:

8 oz extra firm tofu

1 Tbsp. Vitacost Maple Syrup

1 tsp Frontier Co-Op Organic Garlic Powder

1 Tbsp. Tamari 

Pinch of Vitacost Himalayan Pink Salt- Fine

Pinch of Spicely Organics Black Peppercorns Tin, freshly ground 

Teriyaki Sauce:

1/4 cup Kikkoman Organic Soy Sauce

1 garlic clove

1/4 tsp ginger, freshly grated

1 Tbsp. Spicely Organics Black Sesame Seeds Jar

2 Tbsp. saki 

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

2 tsp rice wine vinegar 

1/2 tsp Spicely Organics Black Peppercorns Tin, freshly ground

1 tsp corn starch

 

Directions 

  1. To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions. 
  2. Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned. 
  3. In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined. 
  4. In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste. 
  5. Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve. 

 

Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds. 

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Plain Almond Milk

Almond Milk - The Vegan Rhino

Almonds are a great source for an abundance of different nutritional benefits. To highlight a couple, almonds are filled with antioxidants, magnesium and it is non-dairy! Making your own almond milk is really easy and only needs a few ingredients. The best thing is that you can make this in big batches to last you for your week of smoothies, oats, sauces, and more!

Yields 32 oz

Ingredients

1 cup Vitacost Organic Raw Almonds, soaked overnight

4 cups filtered water

1/8 tsp Vitacost Himalayan Pink Salt- Fine

2 medjool dates, pitted

1 tsp Frontier Co-Op Organic Vanilla Extract, optional

 

Directions

  1. Combine almonds, water, salt, dates, and vanilla extract. Blend for 1 minute, or until thoroughly emulsified.
  2. In a fine strainer, pour almond milk to catch the pulp. Press as much liquid from pulp as you can. You can place this on a greased baking sheet to dry- bake at 175 degrees or lowest oven temperature until dry, place into food processor to make flour or meal.

 

Chef’s tip: For Chocolate Almond Milk- add 2 Tbsp cocoa powder. For Strawberry Almond Milk- add 1/2 cup fresh strawberries, blend till smooth.