garlic – The Vegan Rhino

March 11, 2020May 14, 2020

Blistered Shishito Peppers with Garlic Aioli Dipping Sauce

Blistered Shishito Peppers with Garlic Aoli Dipping Sauce - The Vegan Rhino

Time to heat up the broiler and get these peppers charred! Sometimes side dishes or appetizers are best when they are simple and minimal, like this recipe. These Shishito peppers may be simple but they pack a ton of flavor! Paired with a homemade vegan garlic aioli, this appetizer will become the new crowd pleaser in your house. Give it a god and let me know what you think, I guarantee it to be a huge hit!

Yield 2

Ingredients

6 oz. Shishito peppers

Garlic Aioli:

1/2 cup mayonnaise

1-2 cloves garlic, minced

2 Tbsp. lemon juice

1/4 tsp. Himalayan Fine Pink Salt

1/4 tsp. white pepper

1/4 tsp. Dijon mustard

1/8 tsp. Worcestershire sauce

Directions

Preheat the broiler and set the rack on the second lowest setting from the top.
In a bowl, combine all of the sauce ingredients and set aside.
Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered, 3 to 5 minutes; Shaking frequently.
Remove the peppers and place them onto a platter.
Serve immediately with garlic aioli dipping sauce.

Chef’s tip: Roast your garlic for an added depth of flavor!

February 16, 2020May 14, 2020

Fluffy Dinner Rolls

Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!

Yield 16

Ingredients

1 cup oat milk, warmed to about 100 degrees F.

2-1/4 tsp. dry activated yeast

2 Tbsp. organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. water

1/4 cup vegan butter, room temperature and cubed

1 tsp. Himalayan salt

3 cups all purpose organic flour

Garlic version:

1/4 cup butter, melted

1 Tbsp. parsley, minced

3 large garlic cloves, minced

Directions

In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered.
Preheat the oven to 350 degrees F.
Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
Serve warm.

Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.

May 13, 2019May 14, 2020

Creamy Garlic-Parmesan Polenta

If you haven’t had the chance to make polenta or even try it, this recipe will surely urge you to do so. This dish is made by a handful of ingredients and takes minimal effort to make. Polenta itself is made from coarsley ground cornmeal and gives a light, fluffy, and creamy texture. Feel free to give this a go and pair it with some roasted broccoletti! Recipe to come soon.

Yields 4 servings

Ingredients

4 cups filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup vegan Parmesan cheese

1/2 tsp. garlic, minced

1/4 tsp. ground black pepper

1 cup Bob’s Red Mill Polenta

1/8 cup nutritional yeast

2 Tbsp. vegan butter

Parsley for garnish, chopped

Directions

In a pot on medium-high heat, bring the water and salt to a boil. Add the polenta while continuously whisking to prevent lumps from forming. Once polenta has thickened, roughly 2 minutes, reduce heat to low.
Cook for 10 to 14 minutes, stirring occasionally being careful to not get splattered on. Once you are finished cooking the polenta, add the butter, nutritional yeast, Parmesan, pepper and more salt to taste.
Serve topped with roasted brocoletti.

Chef’s tip: If polenta becomes too thick, you can stir in a splash of vegetable broth or oat milk for a more creamy approach.

August 14, 2018May 14, 2020

Sun-Dried Tomatoes in Olive Oil

Savory sun-dried tomatoes are great to have on hand for making homemade sauces, dips and spreads. But in order to have them, you have to buy them. If you’re familiar with my blog, you know by now that I’m not a fan of store-bought, preservative-packed items. That said, I’ve come up with a fool-proof recipe to make them (and store them) at home! Plus, when stored in a pretty jar, the deep-red dried tomatoes you’re left with double as gifts you can share with family and friends for special occasions. I’m a huge fan of canning and after trying this recipe you will be too. This process naturally gives your food a longer shelf life as they marinade in organic spices and seasonings—yum! Is your mouth watering yet? Mine is! Let’s get cooking.

Yields 16 oz

Ingredients

10 plum tomatoes, dehydrated*

3 cloves garlic, sliced

1 large sprig rosemary, cut into 4 pieces

10 basil leaves

16 oz. La Tourangelle 100% Extra Virgin Olive Oil

1/4 tsp. Spicely Organics Thyme Whole Tin

1/4 tsp. Simply Organic Basil

1/4 tsp. Simply Organic Oregano

Pinch Vitacost Fine Himalayan Pink Salt

Pinch Spicely Organics Ground Pepper Black

Directions

Wash and slice plum tomatoes into evenly cut 1/4-in. disks and place onto dehydrator tray or baking sheet. Sprinkle tomato slices with salt and oregano (make sure to season each side).
Set dehydrator to 95 degrees F. Insert tomatoes and cook 4-5 hours, depending on how thick you cut the tomatoes. Monitor tomatoes to ensure they do not get too hard–you want them to have a slight bend in them still.
- *To dehydrate in oven, cook tomatoes on baking or roasting pan at lowest temperature for 10-15 minutes, watching closely to ensure they do not brown.
Once tomatoes are finished, stack into a mason jar with garlic, rosemary, thyme and basil. Fill jar with olive oil. Set on counter for up to 4 days or place in refrigerator for up to a week.

Chef’s tip: Smash garlic before you slice it. This will help release more flavor into the sun-dried tomatoes.