healthy – The Vegan Rhino

December 30, 2018May 14, 2020

Spinach and Mushroom Lasagna

If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.

Yields 4-6 servings

Ingredients

12 lasagna sheets, cooked

1 (8 oz.) baby Bella mushrooms, diced

4 cups spinach

2 Tbsp. hemp seeds

1 large onion, diced

2 garlic cloves, minced

6-8 fresh basil leaves, chopped

1-1/4 cup lentils, cooked

1/2 tsp. dried oregano

5-6 cups pasta sauce

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Follow Your Heart Parmesan Cheese

1 Tbsp. avocado oil

Ricotta Cheese:

2 cups cashews, soaked overnight

4 Tbsp. filtered water

1 tsp. lemon juice

1 tsp. basil, chopped

1 Tbsp. nutritional yeast

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

Ricotta Cheese:

In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
Add the chopped basil to the mixture and stir in. Set aside.

Lasagna:

In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
Preheat oven to 375 degrees F.
On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
Serve with side salad.

Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving.

December 26, 2018May 14, 2020

Walnut-Pesto Pasta

This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!

Yields 3-4 servings

Ingredients

2 cups fresh basil

1/4 cup fresh mint

1/2 avocado

1/4 cup walnuts

2-3 Tbsp. avocado oil

1/4 cup nutritional yeast

1 tsp. lemon juice

1/2 tsp. Vitacost Himalayan Pink Fine Salt

1 clove garlic, minced

1 box pasta of choice

salt, for boiling

Directions

In your food processor, combine all ingredients until well mixed.
Cook pasta according to box directions. When finished cooking, drain and stir in pesto sauce.
Serve with vegan parmesan cheese and parsley.

Chef’s tip: Feel free to go with pine nuts for a more classic spin.

December 24, 2018October 31, 2020

Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.

Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

December 16, 2018August 5, 2021

Tofu Scramble

Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!

Yield: 2 servings

Ingredients

14 oz. extra firm tofu, pressed

1/4 tsp. Himalayan fine pink salt

1/4 tsp. onion powder

1/4 tsp. white pepper

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

Using your hands, break up the tofu into small crumbles.
In a frying pan on medium-high heat, add avocado oil. Toss in the crumbles and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick.
Serve with chopped green onion.

Chef’s tip: Feel free to add spinach, peppers, and roasted potatoes for a southwestern style breakfast hash

November 30, 2018May 14, 2020

Banana Cream Pie

Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth coconut cream.

Yields 8 slices

Ingredients

1 Keebler Ready Crust Graham Pie Crust

1/3 cup organic cane sugar

2 Tbsp. cornstarch

1-1/2 cup almond milk

1 tsp. vanilla extract + 1/2 tsp. for whipped cream

1-2 banana, sliced

1 (14 oz) can coconut cream, not the liquid

4 Tbsp. Vitacost powdered sugar

pinch of Vitacost Himalayan Fine Pink Salt, optional

Directions

In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract. Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
Take the pudding out of the fridge and fold together the whipped cream and pudding.
Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.

Chef’s tip: For optimal quality, allow to set overnight and then serve.

November 21, 2018May 14, 2020

Stuffed Pumpkin with Rice and Mushroom

Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!

Yields 2-3 pumpkins

Ingredients

2-3 pumpkin pie pumpkin (or 1 large pumpkin)

2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)

4 cups white rice, cooked

1 stick vegan butter

2 cups onion, chopped

1-1/2 cup celery, chopped

1/2 cup red wine, de-glaze

3 Tbsp. Worcestershire, to coat each pumpkin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. Vitacost Himalayan Fine Pink Salt

2 tsp. pepper

Directions

Preheat oven to 350 degrees F.
To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.

Chef’s tip: The darker the pumpkin the better. The

November 6, 2018May 14, 2020

Southwestern Black Bean Salad

Cut the carbs and try this loaded salad for #TacoTuesday today! This salad is filled with fresh fruits and vegetables like red onion, juicy mango and pineapple, cherry tomatoes, and creamy avocados. One bite and you won’t be able to stop! That’s because the reviving taste of the fresh lime juice mixed with the black beans and other flavors will keep you wanting more!

Yields 2 servings

Ingredients

16 oz. organic spring mix

1/2 cup black beans

2 Tbsp. hemp seeds

1/3 cup mango salsa

1/8 cup red onion, sliced

1/2 avocado, sliced

1 tsp. fresh cilantro, chopped

Vinaigrette:

1/2 cup avocado oil

1/8 cup agave

1/2 cup lime juice, fresh squeezed

1 tsp, garlic

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Directions

Salad:

On a large plate, place all of the lettuce down in a big layer. Top with cooked black beans, hemp seed, mango salsa, red onion, cilantro, and avocado.

Dressing:

In a small bowl, mix together all dressing ingredients until well combined.
Top salad with dressing and serve with sides of lime wedges.

Chef’s tip: To spice things up, add 1/4 tsp. jalapeño to the dressing,

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.

November 4, 2018May 14, 2020

Herb-Coated Cheese

Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!

Yields 4-6 servings

Ingredients

Cheese:

3 cups Vitacost organic cashews, soaked overnight 8-10 hours

4 capsules New Chapter Probiotic All-Flora

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Herb coating:

3 tsp. fresh thyme, chopped

3 tsp. fresh rosemary, chopped

4 Tbsp. fresh parsley, chopped

1-1/2 tsp. lemon zest

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Directions

In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
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.
Mix salt into the cultured cheese and stir to combine. Press mixture into desired mold and refrigerate for at least 4 hours.
Roll the cheese carefully in the herb mixture.
Serve with your choice of crackers, veggies, or fruit.

Chef’s tip: For maximum flavor, roll the cheese carefully into the herb mixture and refrigerate for a few hours to let flavors meld.

November 1, 2018May 14, 2020

Twice Baked Potato

These twice baked potatoes are a great side dish to any meal and even warm up well the next day for lunch. They are filled with fresh herbs, vegan cheese, and a homemade “bacon” as well as tasting amazing! The silky smooth and creamy texture of the potato being blended and baked makes this fancier version of a baked potato that much more special.

Yields 5 servings

Ingredients

5 potatoes

1/3 cup plain almond milk

2 Tbsp. Earths Balance Vegan Buttery Sticks

2 cloves garlic, minced

1/4 cup chopped green onion

1/4 cup vegan cheddar cheese

1/4 cup mushroom “bacon” (see below for recipe)

1 tsp. Vitacost Himalayan Pink Fine Salt

1/4 tsp. Spicely Organic Ground Black Pepper

Pinch of smoked paprika

Mushroom “bacon”

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch Spicely Organics Ground Black Pepper

Directions

Bacon:

Preheat oven to 400 degrees F.
In bowl, drizzle oil over sliced mushrooms.
Add salt, pepper and smoke flavor. Mix until evenly coated.
On baking sheet, evenly arrange mushrooms.
Bake 10-15 minutes.
Flip mushrooms and bake for another 10 minutes or until brown and crispy.

Potato:

On a baking sheet, place potatoes and set into the 400 degree F oven you preheated for the mushroom bacon.
Allow potatoes to bake for 1 hour. Remove form oven and set aside to cool so you can easily touch it.
Cut 1/3 of the way down from the top and scoop out the middle portion, careful not to break the skin. Place the potato into a mixing bowl.
Add butter, almond milk, chives, garlic, cheese, “bacon”, salt and pepper to taste, mix until well incorporated and smooth.
Scoop or pipe back into the potato shell. Instead of throwing out the top portion you cut off, you can use that by placing it at the bottom of the potato. This will also give you an illusion of over stuffed potatoes.
Sprinkle the top with smoked paprika and bake for another 10-15 minutes or until top is golden brown at 350 degrees F.
Serve with sour cream, cheese, and chives on top.

Chef’s Tip: I let the potatoes cool down in the oven after baking for an additional 5 minutes since I did not use any tin foil around my potato, this helped soften them up a bit further.