himalayan salt – The Vegan Rhino

March 6, 2020May 14, 2020

Vegan Caesar Dressing

Creamy and garlicky, this vegan Caesar dressing uses capers, instead of anchovies, giving it that signature taste you all know and love. I find this recipe to be more than just a dressing since you can utelize it in so many ways. Chickpea salads, vegan burgers, and Caesar salad wraps are a few fun ideas that are delicious! On your next salad night, try something different with this dressing, homemade croutons, and tons of romaine lettuce. A fun tip! If you cut the lettuce 1-1/2” from the bottom, place the remaining stem in about 1/2” water, you can watch it re grow! Be sure to change the water every 1 to 2 days and once you have some leaves, plant it in soil for 45 to 55 days! Its that simple and you have lettuce at your fingertips literally.

Yield 8 oz

Ingredients

3 small garlic cloves, minced

1 tsp. red wine vinegar

1/2 Tbsp. capers, smashed into a paste

2 Tbsp. fresh squeezed lemon juice

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1 cup vegan mayonnaise

1/2 cup chopped vegan Parmesan cheese

1/4 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In an 8 ounce mason jar, combine all of the ingredients and mix until well combined.
Place in the refrigerator for the flavors to meld together or serve immediately. For best results, leave overnight.

Chef’s tip: If you don’t have capers, you can use green olives. Just make sure to mince the olives into a paste-like consistency.

February 26, 2020May 14, 2020

Vegan Italian Wedding Soup

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to SunFlower Family, I’m able to recreate some awesome meatless meatballs using their sunflower haché, while keeping it 100% vegan. It’s packed with protein and a great alternative to tofu, tempeh, or seitan.

Yield 54

Ingredients

3 (16 oz.) vegetable broth

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

Preheat air fryer or oven to 350 degrees F.
In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a Tbsp., shape the mixture into 1-inch round “meatballs”; Set aside.
In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
Using a 1 tsp. measuring spoon, roll meatless meatballs into rounds and place into air fryer.
Cook “meatballs” for 10-12 minutes or until golden brown. Add to individual soup bowls with broth before serving.
Serve warm

Chef’s tip: Add a can of mashed black beans or chickpeas! The meatballs will not hold together when cooking in the broth, so be sure to cook them in the oven.

February 22, 2020May 14, 2020

Creamy Mushroom Stroganoff

This no fuss + budget-friendly vegan mushroom stroganoff is so creamy and delicious. This dish is the ultimate winter meal, and one of my favorites when I was a kid growing up. The key to this dish is getting a nice seat on the onion and mushrooms, building up the flavor and adding layers to this tasty dish. You can eat this with some noodles (everyone’s favorite) or you can smother this creamy mushroom sauce over dinner rolls! Whichever your decision, you’ll surely enjoy this recipe.

Yield 2

Ingredients

2-3 Tbsp. vegan butter

16 oz. mushroom, sliced

1 medium yellow onion, minced

3 small garlic cloves, chopped

1 cup Tofutti sour cream

1/2 cup oat milk

1 Tbsp. apple cider vinegar + 3 Tbsp. water

1 Tbsp. Worcestershire sauce

1/2 tsp. Dijon mustard

1/2 tsp. Himalayan Fine Pink Salt

1/4 tsp. ground pepper

Directions

In a frying pan on medium-high heat, sauté the onion and mushrooms with butter and salt for 7 to 8 minutes. Add the garlic and cook for an additional minute.
Mix in the sour cream, oat milk, apple cider mixture, Worcestershire sauce, Dijon mustard, and pepper.
Cook for 4 to 5 minutes and remove from heat. Serve over pasta or cauliflower rice and spinach.

Chef’s tip: I like to add 1/4 cup of vegan parmesan cheese just before serving.

December 19, 2019May 14, 2020

Cauliflower Steaks with Le Grand Chimichurri Sauce

I just gotta say, @love.legrand makes the most delicious chimichurri sauce and it goes perfect with my cauliflower steaks. The ingredient list is super clean and minimal which is great, and the product is extremely fresh tasting. Whether you are looking for a scrumptious meal or something that can be quick, this is both of those.

Yields 3

Ingredients

1 cauliflower head, cleaned and sliced

1 Le Grand Chinichurri pesto

Marinade:

2 Tbsp. vegetable broth

2 Tbsp. lime juice, fresh squeezed

1 tsp. Chili powder

1 tsp. onion powder

1/4 tsp. smoked paprika

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Heat oven to 425 degrees F.
Place the washed and trimmed cauliflower stem side down. Cut directly into the center to crest two halves. You will want to create as many cauliflower steaks as you can, under an inch thick.
Combine marinade ingredients and evenly coat cauliflower steaks. Place into a container and place into the refrigerator for 20 minutes.
On a parchment lined baking sheet, place the cauliflower steaks on and roast for 30 minutes, flipping halfway through.
Once browned, remove from the oven and top “steaks” with Le Grand Chinichurri pesto.

Chef’s tip: Cook on the grill for extra flavor!

Other recipes

Walnut-Pesto Pasta

Zucchini Noodles with Kale Pesto

Mexican Pasta Salad

February 26, 2019May 14, 2020

CBD Infused Guacamole

With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.

Yields 2-3 servings

Ingredients

3 Haas avocado

1 tsp. CBD oil of choice

1 tsp. garlic, minced

1/2 tsp. cinnamon

1/2 cup red onion, diced

1/4 red chili or jalapeño, diced (optional)

1 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh lime juice

1-2 tsp. fresh cilantro, minced (optional)

Directions

In a bowl, combine all ingredients and mash up until desired consistency is met.
Serve with chips or other sides.

Chef’s tip: This recipe can be mad with or without the CBD oil.

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,