holiday – The Vegan Rhino

December 13, 2020December 18, 2020

Sufganiyot

Thinking back to my childhood when my grandmother used to make these Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!

Yield: 10 donuts

Ingredients

180 mL (3/4 cup) warm water, about 100 degrees F.

2 tsp. active dry yeast

2 1/2 cups organic all-purpose flour

1/4 cup + 1 tsp. organic cane sugar

3/4 tsp. Himalayan pink salt

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed

2 Tbsp. plant-based butter, room temperature

3 cups vegetable oil, for frying

1/2 cup jam of choice

Directions

In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.

Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.

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:

December 9, 2019May 14, 2020

Applesauce Bars

When you have to make a dessert that is easily shareable, these bars are your go-to dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.

Yield

Ingredients

1 cup organic cane sugar

1 cup applesauce

1/2 cup avocado oil

2 cups all-purpose organic flour

1 tsp. baking soda

1/2 tsp Himalayan fine pink salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 cup raisins

1/2 cup walnuts nuts

Glaze:

1/2 cup powdered sugar

1-2 Tbsp. hot water, use as needed

1/8 tsp. ground cinnamon

1/8 tsp. Himalayan salt

Directions

Preheat oven to 350 degrees F.
In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
Enjoy

Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.

February 11, 2019May 14, 2020

Plant-Based “Filet Mignon”

This Valentines Day, instead of a fancy restaurant- why not set the mood at home. With these tasty meatless “steaks”, you can! Using beets, mushrooms, onions, and other ingredients, this recipe is packed with lots of nutritious benefits. Whether you pair this with a side of mashed potatoes, asparagus or something you choose, you’ll enjoy a plant-based “filet” that you can now bake or even grill after baking for added flavor!

Yields 5 servings

Ingredients

8 oz. extra firm tofu, pressed and drained

1 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp.tamari sauce

1 medium beet, peeled and roasted

2 tsp. parsley, chopped

1/2 tsp. smoke flavoring

1-1/2 tsp. vegan worcestershire sauce

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp.Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Directions

Preheat oven to 300 degrees F.
In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
Scoop into 5 even spheres and flatten out into a “filet” shape. Wrap in tin foil or other wrapping material and place on a baking sheet.
Bake for 60 to 80 minutes; allow to cool for 10 minutes.

Slice and serve with mashed potatoes and asparagus.

Chef’s tip: Feel free to season the outside of the “meat” like a regular patty once the shapes have been formed. Also, if you’d like to make one big “tenderloin roast”, place mixture into a log shape and wrap in foil.

December 31, 2018May 14, 2020

Thirst-Quenching Raspberry Bellini

What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!

Yields 4-5 servings

Ingredients

1 lb fresh raspberries

2 cups filtered water

2/3 cup organic raw agave

1/4 tsp lemon zest

Mint, for garnish

Bottle of Prosecco

Directions

In a sauce pan on medium-high heat, add the raspberries and cover with water. Allow to boil for 15-20 minutes, skimming any foam on the top.
Strain the raspberries using a fine mesh strainer into a small pot (do not press the raspberries to get more juice).
Turn the heat to medium-high and add the agave to the raspberry liquid. Cook for an additional 5-7 minutes.
Remove from heat, add lemon zest, and allow to completely cool. Store in an airtight container and refrigerate up to 7-10 days.
To make the Bellini, simply add a spoonful of the raspberry syrup to a champagne flute and top with Prosecco.
Garnish with mint and raspberries.

Chef’s tip: For added flavor, combine 1/4 cup pineapple juice to the raspberries and allow to reduce down till syrup consistency is achieved.

December 24, 2018May 14, 2020

Crowd-Pleasing Roast

When I think of the ultimate comfort food, I think of Roast recipes with gravy. So why does a plant-based Roast have to be any different? When any food roasts in garlic, vegetables and is smeared in gravy, everyone will be asking “when is dinner”. This meal is an easy recipe that will remind you of any meat based roast beef or tenderloin. The great thing about this type of meal is that you can add any kind of side dish you would like next to the roast; such as brussels sprouts or roasted carrots, the options are endless.

Yields 12-14 servings

Ingredients

Roast:

8 oz. extra firm tofu, pressed and drained

1/4 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. lemon juice

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp. tamari sauce

1 half beet, roasted

2 tsp. parsley, chopped

1 tsp. dried sage

1 tsp. dried mustard seed, ground

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. celery seed, ground

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Gravy:

1-1/2 cup vegetable broth

1/4 cup onion, chopped

1/4 cup carrots, peeled and chopped

1 garlic clove, minced

1 tsp. fresh parsley, chopped

2 sprigs fresh thyme

1/4. tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup baby bella mushroom, chopped

1 Tbsp. corn starch

Directions

Preheat the oven to 300 degrees F.
In a food processor, combine the tofu, wine, broth, beets, garlic, onion powder, lemon juice, oil, tamari, parsley, sage, mustard seed, salt and pepper. Pulse until smooth.
In a bowl, stir together the vital wheat gluten, oat flour, and nutritional yeast. Mix the blended ingredients into the dry mixture and combine until dough forms.
Knead dough for roughly two minutes, so all of the ingredients are well combined. Shape the dough into a log shape and roll in foil. Be sure to crimp the ends together to keep the shape while it cooks.
Bake in the oven for 2-1/2 hours, turning every 30 minutes.
In a sauce pan, add the vegetable broth, onions, carrots, garlic, parsley and thyme. Bring to a boil. Cook for 3-5 minutes, or until vegetables are soft. Add the corn starch and use a handheld emersion blender to combine the gravy, salt and pepper to taste. Once thickened, remove from heat and set aside.
Remove from the oven and heat a skillet on medium-high heat with avocado oil (1 Tbsp.) Place the cooked roast into the pan and sear the sides for brown color.
Slice and serve with gravy and choice of sides.

Chef’s tip: If you would like to add some additional flavor, feel free to add 1/2 tsp. liquid smoke flavoring to the wet ingredients.