Homemade – The Vegan Rhino

February 6, 2019May 14, 2020

Tomato Basil Soup

This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!

Yields 4-6 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 fresh basil leaves

1/2 tsp. dried oregano

2 garlic cloves, minced

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread

3 Tbsp. vegan butter

6-8 slices of vegan cheese

1/4 tsp. black truffle oil, optional

Directions

In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
Serve with parsley or croutons

Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!

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

December 28, 2018May 14, 2020

Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.

December 27, 2018May 14, 2020

Falafel Burger

Burger alternatives are something I really enjoy creating. Here we have a falafel burger that will leave you full and satisfied. The added freshness of parsley and lemon give this meal a real special touch. If you are looking for something without the added carbs or want to lose the buns- you can! Just grab a large iceberg lettuce for a wrap and roll or fold it over the burger.

Yields 4 patties

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

3 Tbsp. flat leaf Italian parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de-seeded – to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. Vitacost certified organic ground cumin

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground black pepper

4 buns

1 small tomato

1 small cucumber

1/4 cup iceberg lettuce

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
Preheat oven to 375 degrees F.
Form into 2 balls- and flatten into a disc shape to form the patty. Place on to lightly oiled air fryer sheet or sheet pan and bake for 15-20 minutes, or until golden brown. Flipping half way through.
Serve on your choice of bun with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

December 22, 2018October 31, 2020

Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

December 21, 2018July 7, 2020

The Ultimate Cheese Board

Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.

Yields 4-5 servings per wheel

Plain (Cheese Base):

Ingredients

3 cups Vitacost unsalted cashews, soaked overnight

1/2 cup filtered water

1 capsule Vitacost ROOT2 Extra Strength Probiotic Vegan – 50 billion CFU

1/2 tsp. Vitacost Himalayan Fine Pink Salt

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.
Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.

Herb-Coated Cheese Wheel:

Ingredients

3 tsp. fresh thyme

3 tsp. fresh rosemary

4 Tbsp. fresh parsley

1-1/2 tsp. Lemon zest, fresh

1/2 tsp Vitacost Himalayan Fine Pink Salt

Directions

Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.

Blueberry-Smash Breakfast Cheese:

Ingredients

4 tsp. blueberries, smashed

2 tsp. blueberries, chopped

Directions

Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.

Pistachio and Sun-dried Tomato Holiday Cheese:

Pistachio and Sun-dried tomato Cashew Cheese

Ingredients

1/2 cup pistachio, chopped to coat

1/4 cup sun-dried tomato, to coat

1 Tbsp. fresh parsley

3 tsp. fresh thyme

4 tsp. fresh rosemary

1/2 tsp. garlic, minced

Directions

Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.

Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:

Ingredients

1/2 cup maple syrup

1/4 cup Simple Mills pecan cookies, crumbled

3 tsp. Vitacost chocolate chips

3 tsp. strawberry jam, on side

Directions

Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.

Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!

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.

December 17, 2018May 14, 2020

Matcha-Mint Chip Cookie

Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look!

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. peppermint 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 tsp. matcha

1 cup Vitacost mini chocolate chip

Directions

Preheat oven to 350 degrees F.
In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the peppermint, egg replacer and mix to combine.
Add the flour, baking soda, baking powder, salt, and matcha. Stir until combined and then mix in the chocolate chips.
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: For a professional touch, sprinkle granulated sugar on top of the cookies before baking.

December 11, 2018May 14, 2020

White Corn Tortilla Soup

This Tortilla Soup is like no other, partially because it is filled with all the things I enjoy most about Mexican cooking, and because it’s plant-based. Normally, it is made with shredded chicken and a lot of cheese, so I am super excited to share this healthier vegan version with you! This meal is packed with a variety of fresh and organic vegetables and is topped with crunchy tortilla strips. This soup will warm you up all winter long!

Yields 4 servings

Ingredients

2 Tbsp. avocado oil

8 white corn tortillas, cut into quarters

2-3 garlic cloves, minced

3 Tbsp. onion, minced

1 tsp. jalapeno pepper, chopped

3 cups white corn

3 cups vine ripe tomatoes

1/3 cup tomato paste

2-1/2 tsp. ground cumin

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground white pepper

1/2 tsp. chili powder

1-1/2 cups filtered water

4 cups organic vegetable broth

1 Tbsp. cilantro, minced

1 cup vegan cheese, optional

Tortilla strips, optional garnish

Directions

In a pot on medium-low heat with your oil, add the corn tortillas and crisp up a bit, roughly 2-3 minutes. Remove and set aside briefly.
Then you will add the garlic, onion, and jalapeño pepper until they are translucent but not browned. Put the corn tortillas back into the pot.
Next add your tomato paste, cumin, salt, pepper, chili powder, water, vegetable broth, cilantro, tomatoes, and half of the corn. Bring to a boil and reduce to a simmer, cooking for 15-20 minutes.
Using a blender or hand emersion stick, blend until soup is smooth in texture. Add the remaining corn and bring back to the stove on a low heat to simmer. Be careful not to let the bottom of the soup burn. Cook for an additional 5-7 minutes.
Serve soup topped with tortilla chips and optional vegan cheese.

Chef’s tip: If you want, you can add 1/4 tsp. Crushed red pepper flakes to spice the soup up for a better kick.

December 7, 2018May 14, 2020

“Lobster” Bomb Sushi Roll

Sushi for dinner is always a fun night out, but why not bring that fun into your own kitchen! This “lobster” bomb roll packs healthy ingredients like an Asian-style chickpea salad and fresh veggies from the farmers markets all rolled in a nori sheet. Bake this until the chickpea salad is bubbly and warm and serve with your favorite garnishes like wasabi, or pickled ginger. This plant-based “lobster” bomb will give you that sushi satisfaction while being in the comfort of your own home. Who’s ready?

Yields 4 rolls

Ingredients

1 (8 oz.) firm tofu

4-1/2 nori sheets

1/4 cup almond milk

1/4 cup vegan mayo

1 cup panko bread crumbs

1 avocado, sliced

1 carrot, julienned

1 cucumber, julienned

2 cups sushi rice, cooked

1 Tbsp. rice wine vinegar

1 tsp. agave

Chickpea topping:

1 cup Vitacost garbanzo beans, cooked

2 Tbsp. soy sauce

1 garlic clove

1/2 tsp. ground ginger

1/2 tsp. siracha

1 Tbsp. green onions, chopped

1 tsp. agave

1 Tbsp. vegan mayonnaise

Directions:

Lobster Tempura:

Place tofu in a press or on paper towel and drain the water out. Slice into 8 cubed sticks.
In a bowl, combine the almond milk and vegan mayo and mix well.
Roll the tofu sticks into the mixture. Then place into the bread crumbs and continue until all tofu has been breaded.
Preheat oven or air fryer to 375 degrees F.
Cook for 10-15 minutes or until crispy and golden brown. Set aside to cool.

Chickpea Topping:

In a food processor, combine all of the toppings for the “lobster bomb” topping and pulse until well mixed (leave some chunks of chickpeas for texture).

Rice:

In a sauce pan, add the rice and water according to the package instructions and cook until done, about 20 minutes or so deepening on the sushi rice. Add the agave and rice wine vinegar, and mix carefully. Set aside to cool.

Assembling:

Add 1/2 cup of rice to the nori sheet (shiny side facing up). With wet finger tips, carefully press the sushi rice to cover the entire sheet, except for an inch from the top.
At the base, add the carrots, cucumber, avocado, and “lobster” tempura. To roll, take the bottom of the mat and roll the sushi forward while tucking the filling in. Pull the roll back and press it firm to make sure it is tight. Roll it again and pull it taught and press it firm until it is completely rolled. Do this to the next three nori sheets until you are finished.
To slice the sushi, cut the roll in the middle, and then the middle of those halves and so on. Lay the sushi on a oven safe plate and top with the chickpea mixture.
Preheat oven to broil.
Place the sushi on the top rack and allow the mixture to get bubbly and a bit brown; remove from oven.
Serve with wasabi, ginger, soy sauce, or your toppings and sauces of choice.

Chef’s tip: Feel free to add whatever you would like as vegetables to this sushi roll. Its a really great recipe to build off of.