Gluten-Free – The Vegan Rhino

March 28, 2020May 14, 2020

Simple Macaroni and Cheese Casserole

With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.

Yield 4

Ingredients

12 oz. Bionature 100% gluten free elbows

2 cups broccoli florets, frozen or fresh

1/2 na-cho average cheese sauce recipe

Breadcrumb topping (optional):

1/8 cup panko bread crumbs

1/8 cup vegan cheddar cheese

1/8 cup vegan parmesan cheese

Freshly chopped parsley, to garnish

Directions

Preheat oven to 425 degrees F.
In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
Serve immedietly.

Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.

Other recipes

Na-Cho Average Cheese Dip

January 20, 2020May 14, 2020

Creamy Cauliflower Alfredo

As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.

Yield 3 cups

Ingredients

1 Tbsp. vegan butter

1 head cauliflower

1/2 white onion, chopped

2 large garlic cloves, minced

1 cup vegetable stock

1/4 cup oat milk

1/4 cup vegan Parmesan cheese

2 Tbsp. nutritional yeast

2 tsp. lemon juice

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Fresh parsley, to garnish

Directions

In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender.
In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
Serve hot with choice of pasta.

Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.

December 17, 2019October 29, 2020

Flourless Peanut Butter and Chocolate Chip Cookies

intro

Yield 32

Ingredients

1 cup peanut butter

1 cup light brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 tsp. baking soda

1 cup vegan chocolate chips

Directions

In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the egg replacer and baking soda. Fold in the chocolate chips.
On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chef’s tip:

March 11, 2019May 14, 2020

Baked Cauliflower Wings

Cauliflower wings are without a doubt the best creation ever! They are both crispy and has the best texture for a “wing” substitute. Not only do these make the best meatless wings, but they can also be made gluten-free. The key to getting these crisp up so well is the batter you dunk them in. Speaking of dunking, don’t forget to make my homemade ranch dipping sauce! It would go perfect with these “wings” even though they are not super spicy.

Yields 2 servings

Ingredients

1 cauliflower head, cut into florets

3/4 cup King Arthur flour

1-1/4 cup plain almond milk

1 Tbsp. cornstarch

2 tsp. garlic powder

1 tsp. smoked paprika

1-1/2 tsp. onion powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

Preheat oven to 400 degrees F.
In a bowl, combine flour, seasonings, milk, water, and stir until well combined.
Add the florets and mix until evenly coated. Place florets onto a greased baking sheet (allow any excess batter to drip off).
Bake for 30 minutes; flipping half way through. Remove “wings” from the oven.
Serve immedietly with a side of my homemade ranch or tahini sauce.

Chef’s tip: For added flavor, add some hot sauce to the batter!

Other Recipe’s:

Homemade Ranch Dressing

Tahini Dressing

February 25, 2019July 17, 2020

Spiralized Pesto Zucchini Noddles

Spiralized zucchini makes for the perfect pasta alternative to my Spiralized Pesto Zucchini Noddles. Having a light lunch or dinner packed with fresh ingredients is sometimes just what we need. The fresh hint of lemon mixed with the earthy kale and garlic really makes for one special meal. If you’re not used to a kale pesto, I highly encourage you to try this dark leafy green version. Being so nutritionally packed, this recipe will give your body the fuel it needs to stay energized and well-balanced.

Yields 3-4 servings

Ingredients

12 cups zucchini, spiralized

1 cup cherry tomatoes, cut in half

2 cups kale

1 Tbsp. + 1 1/2 tsp. fresh lemon juice

2 garlic cloves, chopped

1/2 cup avocado oil

1/2 tsp. Himalayan salt

1/4 tsp. ground black pepper

Directions

In a big bowl, combine the spiralized zucchini, tomatoes and set aside.
Using a blender, add all the remaining ingredients and blend until well mixed. Pour on top of the noodles; toss to coat.
Serve immediately.

Chef’s tip: For added flavor, use pine nuts.

January 20, 2019May 14, 2020

Cashew Chive Cream Cheese

Cashews are such a universal ingredient that can be used to make countless recipes. This cashew cream cheese is made with fresh spices, probiotics and other nutritional ingredients. At the beginning of each week (typically Sundays), I try to make one of these variations: a veggie, plain, or herb cream cheese. This recipe is a good base to use to create other cream cheese flavors, just be sure to switch up the herbs and other added ingredients.

Yields 8 oz. cream cheese

Ingredients

3 cup cashews, soaked overnight

1 Vitacost ROOT2 Extra Strength Probiotic Vegan — 50 billion CFU

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. chives (or green onions)

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika, optional

1-1/2 tsp. lemon juice

Directions

In a food processor, combine cashews, probiotic, water, salt and pulse until smooth in consistency.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Place your cultured cream cheese into a bowl and add the onion flakes, chives, garlic powder, lemon juice, and optional paprika.
Mix until well combined and place back into the fridge for 30 minutes (this is to let the flavors meld together).
Serve with choice of bagel or toast.

Chef’s tip: Make sure to soak the cashews for 7-9 hours for an extra creamy and smooth cream cheese.

Simple Breakfast Hash

Wild Western Tofu Scramble

Tofu Scramble

January 11, 2019October 31, 2020

Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Yields 2-3 servings

Ingredients

1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!

January 3, 2019May 14, 2020

Earthy Mushroom Stew

Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!

Yields 4 servings

Ingredients

2.6 oz. organic sunflower haché + seasoning blend

1 Tbsp. avocado oil

1 large onion, diced

1 medium shallot, diced

1 garlic clove, minced

1 Tbsp. white oak sherry vinegar

8 oz. baby Bella mushrooms or cremini, diced

2 Tbsp. fresh parsley, minced

1/2 tsp. fresh thyme, minced

4 cups vegetable broth

Directions

In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
Cook for 10 minutes to allow flavors to meld together.
Serve with choice of noodles, potatoes, or quinoa.

Chef’s tip: You can always add Siracha to spice things up!

December 2, 2018May 14, 2020

Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces

Ingredients

Bark:

2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped

1/2 tsp. coarse sea salt

Caramel:

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

Directions

Set oven to 350 degrees F.
Line a baking sheet with parchment paper and lay Matzo flat and set aside.
In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot.
Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
Bake for 10 minutes until caramel is a nice dark amber color.
Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top.
Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving.

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this.

For the recipe I was inspired by, please visit it here.

October 31, 2018October 31, 2020

Pumpkin Spice French Macarons

French Macaron Shell

This airy and fluffy “cookie” is one of my favorite treats to indulge on. Being able to create a French macaron recipe in my own kitchen is something I have always wanted to do. So here we have my pumpkin spice French macaron filled with a pumpkin buttercream. One of the most interesting things that you will learn from this recipe (other than patience) is in the power of food alternatives. Using chickpea liquid and sugar as your meringue base really goes to show that you can still create these delicious desserts, without diary or the use of eggs. With that being said, I hope you enjoy this recipe and bon appétit!

French Macaron Merengue

Yields 36 macaroons

Ingredients

Shell:

1/2 cup concentrated aquafaba, (chickpea liquid)

3 Tbsp. fine granulated sugar

100g Vitacost almond flour

200g Vitacost powdered sugar

1 tsp. pumpkin spice

Buttercream:

3/4 cups Earth Balance Vegan Buttery Sticks, room temperature

2 1/4 cups Vitacost powdered sugar

1 3/4 tsp. plain almond milk

1 1/2 Tbsp. organic pumpkin puree, homemade

1/8 tsp. Pumpkin spice seasoning

French Macaron

Directions

Aquafaba concentrate
1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1/2 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).

Shell:

In food processor, pulse almond flour and powdered sugar until super fine. Add pumpkin spice, pulse and set aside.
To make meringue, use stand mixer to whip cold aquafaba concentrate for 10-15 minutes until medium peak forms. Slowly add sugar, a little at a time, until incorporated. Mix again for another minute or two until sugar mixes in fully. (This is ready when you can turn bowl upside down and meringue stays put.)
Using spatula, fold almond mixture into meringue. To fold, carefully bring spatula through middle of bowl toward you. Scraping sides of bowl, fold bottom layer onto top portion. Continue until mixture is fully incorporated and fluid (like molten lava). Note: If you do not properly fold batter, you will end up with cracked or hollow shells. Making sure the air is evenly distributed and the consistency is just right is very important. To test consistency, scoop batter with spatula into “8” shape. One clean swoop, means you’re ready to pipe!
Fill piping bag with mixture. On parchment-paper-lined baking sheet, draw 2-in. circles or dispense even amount of dough. To eliminate air bubbles, slam tray onto kitchen counter. Smooth out any “nipple” that formed from piping. Allow shells to sit for 90-120 minutes or until outside is no longer sticky to the touch.

Preheat oven to 300 degrees F.

Bake 14 minutes, checking frequently toward the end. You should be able to peel shells off parchment paper without sticking.
Using spatula, carefully lift macaron shells off parchment paper. Transfer to cooling rack.

Buttercream:

Preheat oven to 400 degrees F.
If making homemade pumpkin puree, slice small baking pumpkin in half and lightly drizzle with oil. Place halves onto baking sheet, flesh side up, and roast for 40 minutes or until tender.
Once done roasting, add chunks of cut pumpkin into food processor (skin removed) and blend until smooth. (Use remaining purée for future recipe.)
In mixing bowl, beat room temperature butter until fluffy and white in color. Add powdered sugar, almond milk, pumpkin spice and either canned or homemade pumpkin purée and mix until frosting forms; about 3-4 minutes.
Spoon buttercream into middle of macaroon shell and top with another shell; carefully wiggling the two halves together. Once all are assembled, place into refrigerator for 24-48 hours or freeze up to 3 months.

Chef’s tip: To prevent a major macaron fail, avoid substituting ingredients or altering measurements.