holiday baking – 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.

May 17, 2020October 31, 2020

Raspberry Jam Thumbprint Cookies

Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!

Yield 21

Ingredients

3/4 cup vegan butter, softened

1/2 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 large lemon, zest only

1 tsp. pure vanilla extract

1-3/4 cup organic all-purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup ginger-lemon raspberry jam, to fill cookies

Directions

Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
Serve or store in an airtight container on the counter for up to 1 week.

Chef‘s tip: These cookies are delicious with this strawberry jam!

May 14, 2020October 29, 2020

Ginger-Lemon Raspberry Jam

The flavor of raspberry, lemon, and ginger together is a flavor that brings me back to my childhood. I used to always enjoy plain yogurt with raspberry or strawberry jam swirled together. When you make your own jam, you get to enjoy the freshness and taste of the ingredients you’re using vs. using a store bought jam packed with preservatives. If you keep this sealed tight in the fridge, it can last just about two weeks long. This recipe is great for toast, thumbprint cookies, or even a raspberry mimosa for the adults out there! Either way, it’s a great addition to any kitchen to have some jam.

Yield roughly 1 1/2 cups

Ingredients

12 oz. raspberries

1/8 cup organic cane sugar

2 Tbsp. filtered water

1/2 lemon juiced + zested

1/8 tsp. fresh grated ginger

Directions

In a small pot, add all ingredients and cook for 8-10 minutes. Set aside to cool.
Pour jam into a clean mason jar.
Serve either warm or cold.

Chef’s tip: Add 1 Tbsp. chia seeds and allow jam to cool completely. Store in refrigerator for 2 hours before enjoying.

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, 2019December 18, 2020

Gingerbread Cookies

Here is my favorite gingerbread cookie recipes—and probably one of the more classic Christmas cookies you’ll find. Whenever Christmas comes around, the first thing on my mind are gingerbread cookies and houses, apple pies, and more! I’m sure we can all agree that the smell of gingerbread baking is the quintessential smell of the holiday season. What I enjoy most about this dough is that you can store it in the fridge for up to two days, giving you ample amount of time to get them baked and decorated in time for those holiday parties. There are two different options when baking, my favorite is a plump gingerbread cookie because they are more moist. Or, you can roll it thin, making a crispier cookie. No matter what you chose, you are going to love this recipe!

Yield: 48 cookies

Ingredients

1 cup plant-based butter, softened

1/2 cup organic maple syrup

1 cup dark brown sugar

1 Tbsp. egg replacer + 2 Tbsp. water, combined

1/2 tsp. baking soda

1 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 tsp. ground nutmeg

1/2 tsp. Himalayan pink salt

1/2 tsp. ground cloves

4 cups organic all-purpose flour

Royal icing

4 cups powdered sugar

1/2 cup concentrated aquafaba liquid, (2 cans garbanzo beans)

1 tsp. vanilla extract

Directions

Gingerbread

Preheat oven to 375 degrees F. and line two baking sheets with parchment paper; Set aside for later.
In a small pot, add both cans of chickpea liquid and reduce by half. Set in refrigerator overnight.
In a stand mixer, combine butter, brown sugar, and cream together until smooth. Add the maple syrup and mix until combined. Stir in the egg replacer and then the baking soda, cinnamon, ginger, cloves, and salt mixing until well combined.
Slowly add the flour in batches while mixing on a low speed until it is all gone. Once the dough comes together, roll into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for up to 1 hour.
Remove dough and transfer to a lightly dusted counter and roll the dough to 1/8”-inch thickness. Cut the dough with desired cookie cutters and transfer to the prepared baking sheets.
Bake for 12-15 minutes, or until edges are lightly golden.
Allow to completely cool before decorating.

Frosting

In a large bowl, add the concentrated aquafaba and beat on high for 7 minutes, or until stiff peaks are formed. Slowly add the powdered sugar until combined. Pour royal icing into a piping bag to decorate.
Store in a cookie container to retain freshness.

Chef’s tip: If you are making these with children, place a small hole in the head of the gingerbread. This makes for a great edible ornament activity.

October 21, 2019October 31, 2020

Pumpkin Spice Oatmeal Cookies

Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!

Yields 20

Ingredients

3/4 cup Simple Truth organic sugar

1/2 cup vegan butter, softened

1 cup King Arthur organic flour

1-1/2 cups rolled old fashioned oats

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

1 tsp. pumpkin pie spice

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. baking soda

1 tsp. vanilla extract

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1/3 cup pumpkin purée

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.

In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.

Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.

Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.

Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.

Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack.

Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!

Other Pumpkin Recipes…

Rhino’s Pumpkin Roll

Stuffed Pumpkin with Rice and Mushrooms

January 14, 2019October 29, 2020

Nutty Pecan Cookies

This is the best Pecan Cookie recipe ever! Everyone needs a good cookie recipe in their life, and this is defiantly mine. Personally, I love a cookie that is both chewy and crispy, and this is both of those. Pecans usually are underrated in my opinion and don’t get used all that much. The crisp buttery cookie baked with the pecan nuts make for a real special treat, which is why I think they are perfect! For a little added bonus, roll the cookies into rounds the night or day before and place them into the freezer. This way you can pop out a coupe at a time without the need to bake them all at once.

Yields 24 cookies

Ingredients

1 cup vegan butter

1 cup organic sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1 tsp. vanilla extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 cup pecans, chopped

Directions

Preheat oven to 350 degrees F.
In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the vanilla, egg replacer and mix to combine.
Add the flour, baking soda, baking powder, and salt. Stir until combined and then mix in the chopped pecans.
Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: Feel free to add any other nuts to this or swapping the extract for another flavor!

December 19, 2018October 29, 2020

Spiced Polar Bear Cookies

I know what you are thinking, “these cookies are unbearable to look at without a taste”.. Id have to agree myself! In the spirit of giving this holiday season my good friend shared her spiced polar bear cookies with me, so I wanted to share my plant based rendition of her famous cookie with you all. Slightly dusted with powdered sugar and finished with chocolate chips and a red hot candy, this fun recipe is perfect for any snow day or even rainy day.

Yields 27 cookies

Ingredients

1 cup vegan butter

1/2 cup organic sugar

1/2 cup Vitacost brown sugar

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

1-1/2 tsp. ground cinnamon

1/2 tsp. cardamom

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cups King Arthur organic flour

chocolate chips for the eyes, mini if doing smaller cookies

red hot candies for the nose

Directions

In a KitchenAid stand mixer, cream together the sugars and butter for 2-3 minutes.
Next, add the egg replacer, vanilla, spices, salt, and mix until combined. Sift the flour into the mixture until the dough forms. Wrap the dough and place into the refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove the dough from the fridge and make (48) 1-inch balls and (144) 1/4-inch balls for the ears and nose, flattening slightly.
Take a tablespoon to make even spheres for the face and a 1/4 teaspoon for the ears and nose. Line a baking sheet with parchment paper and place the cookies on.
Bake for 11-15 minutes, or until set (not browned, roughly 12 minutes).
Remove from oven and directly dust in powder sugar completely, pressing the chocolate chips carefully for the eyes and the red hot for the nose quickly.
Allow to cool in the fridge so the chocolate and powder sugar do not melt.
Serve with hot chocolate or coffee.

Chef’s tip: Instead of cardamom, you could use cloves instead.

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.

October 19, 2018October 29, 2020

Cardamom Butter Cookies

These cookies pack an amazing flavor combination with the saffron, lemon, and cardamom! Although I added saffron to the recipe, the cardamom is still the main flavor (I just love how the saffron compliments the other spices). These cookies are a great way to end any meal or dinner party, so cozy up with a nice fire and enjoy this amazing light and airy treat.

Yields 15 cookies

Ingredients:

1/2 cup Earths Balance Vegan Buttery Stick, cubed

1/2 cup Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water , combined

1/2 cup + 3 Tbsp. King Arthur organic flour (1-3/4 cup)

1/2 cup + 3 Tbsp. whole wheat flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground cardamom

1/4 tsp. saffron

2 Tbsp. lemon juice

Directions:

Preheat oven to 350 degrees F.
In your Kitchen-aid stand mixer, combine the butter and sugar until creamy, about 2-3 minutes.
In a medium glass bowl, combine sifted flour with cardamom, lemon juice, and salt.
Add mixture to the butter and sugar slowly until dough has formed.
On a baking sheet, spray with oil or use baking mat so cooking don’t stick. Using a cookie scooper, dispense cookie from scooper or roll up the dough into 1″ rounds and flatten surface into a disc shape.
Bake cooking for 12-15 minutes or until golden brown.

Chef’s tip: Chill your butter and if you do not want to use a half and half mixture for the flour, you can use 1-3/4 cups of wheat flour.