Homemade – Page 2 – The Vegan Rhino

December 5, 2018May 14, 2020

Carrot Cake with “Cream Cheese” Frosting

This spiced cake with organic carrots and a non-dairy cream cheese frosting is perfect for any occasion or birthday celebration! Feel free to make this cake gluten-free by using TigerNut flour- its’ a great option for those with nut allergies. I do have to warn you that this cake is effortless to make and dangerously moist so be careful when you taste how flavorful it is. Thanks to this recipe that I get to share with you all, you too will be able to enjoy this amazing dessert!

Ingredients

Cake:

2 cups organic flour

2 tsp. baking powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water

1 cup organic sugar

1 cup Vitacost brown sugar

3/4 cup avocado oil

1/4 cup apple sauce

1/4 cup crushed pineapple

1 tsp. vanilla extract

3 cups shredded carrots

Cream Cheese Frosting:

1 (8 oz) Mykonos Cream cheese

1/2 cup vegan butter, softened

2 cups Vitacost powdered sugar

1 tsp. vanilla extract

Directions

Cake:

Preheat oven to 350 degrees F.
In a mixing bowl, combine white and brown sugar with oil and Egg Replacer. Mix until well combined and then add the apple sauce, crushed pineapple, and vanilla.
Then add the nutmeg, cinnamon, ginger, salt, baking soda, baking powder, and the flour. Once mixed, add the carrots and fold them in.
In a greased cake pan, pour the cake batter in and place in the preheated oven for 30-35 minutes or until the top is nice and golden brown.

Frosting:

In a bowl combine all ingredients and beat until frosting has formed.
Spread evenly over the cake once it has cooled and top with walnuts.

Chef’s tip: If you would like, you can add 1/2 cup raisins to the batter at the end, mixing it in.

December 4, 2018May 14, 2020

Potato Latke

When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth.

Yields 8-10 latkes

Ingredients

4 cups of potatoes, shredded and pressed

1 Tbsp. matzo meal

1/4 cup onion, shredded and pressed

1/2 tsp. garlic powder

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

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp, ground black pepper

Oil for frying

Directions

Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
Add remaining ingredients to the bowl and mix until well combined.
In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes.
Repeat until potato mixture is all gone.
Serve warm with choice of apple sauce of sour cream.

Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!

December 3, 2018May 14, 2020

Homemade Ranch Dressing

Ranch dressing is usually made with buttermilk or other dairy ingredients, but not this time! My homemade ranch dressing is made with fresh parsley, dill and other plant-based ingredients. It’s really the best tasting ranch I’ve had, and better than anything store-bought. Other than it being super easy to make, the benefit of making it at home are having no added chemicals or preservatives that would otherwise been added. This dressing is great to drizzle on any salad or even as a dip for vegetables, so be sure to keep this stocked up in your fridge!

Yields 2-3 servings

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.

Chef’s tip: Feel free to add some cayenne pepper or some sriracha to make this ranch spicy!

December 2, 2018May 14, 2020

Dark Chocolate Bark with Pistachio and Cranberries

Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!

Yields 20 pieces

Ingredients

Bark:

2-1/2 sheets of gluten-free Matzo

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup homemade dried cranberries

8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip

1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped

1/2 tsp. coarse sea salt

Caramel:

1 cup organic sugar

1 cup Earth’s Balance Vegan Buttery Sticks

Directions

Set oven to 350 degrees F.
Line a baking sheet with parchment paper and lay Matzo flat and set aside.
In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot.
Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
Bake for 10 minutes until caramel is a nice dark amber color.
Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top.
Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving.

Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this.

For the recipe I was inspired by, please visit it here.

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 28, 2018May 14, 2020

Party Size Hummus

Have you ever wondered about how it would feel to make your own hummus in your own rather than going to a store? What if I told you that nearly all of the ingredients to make this hummus could be bought from an online Food Vitamin, Mineral and Herb store called Vitacost.com. This amazing company not only has a wide variety of options available to purchase, but they have crazy deals and great fast and free shipping on $25+ orders of Vitacost brand products. With this recipe, you’ll be the snack-sation of any party! Feel free to add your own toppings as well to this hummus and get creative, I hope that you enjoy it as much as I do.

Yields 24 servings

Ingredients

6 cups Vitacost Garbanzo Beans

3 Tbsp. filtered water

1 cup Vitacost organic tahini

2 garlic clove, minced

2 tsp. cumin

1 cup lemon juice

1 Tbsp. avocado oil

1-1/2 tsp. Vitacost Himalayan Fine Pink Salt

paprika to garnish, optional

Directions

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and cumin.
Set to high and slowly add the avocado oil and water until the right consistency has been achieved.
Serve with paprika or other toppings of choice. Enjoy with fresh pita or a vegetable platter

Chef’s tip: This recipe makes for a lot of hummus, if you would like to cut it in half or even in quarters, please do so!

This recipe is sponsored by Vitacost.com

November 27, 2018May 14, 2020

Baked Enchiladas

This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.

Yields 8 enchiladas

Ingredients

Enchiladas:

8 flour tortillas

2 cups Vitacost black beans

1/2 cup corn

1/2 jalapeño, de-seeded and chopped

1/2 cup onion, chopped

1 (8 oz.) shitakii mushroom, chopped

1/2 cup salsa

1-2 Tbsp. vegetable broth, for sautéing

1 tsp. fresh cilantro

1 tsp. fresh parsley

2 cloves garlic

1 tsp. ground cumin

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Sauce:

6 vine tomatoes + 1-1/2 cup filtered water

3 Tbsp. chili powder

1 cup vegetable broth

2 tsp. ground cumin

1 Tbsp. garlic, minced

1/2 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. flour

Directions

Sauce:

In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
Cook for 15-20 minutes and pour into a blender, mixing until smooth.
Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
Set aside until you are ready to pour over the enchiladas.

Enchiladas:

In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes.
Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat.
Preheat oven to 375 degrees F.
Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
Bake for 20-25 minutes or until bubbling.
Serve with guacamole and salsa, or toppings of choice.

Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce.

November 24, 2018May 14, 2020

Tofurky and Roasted Vegetable Medley

Roasted to perfection, these oil-free potatoes and veggies are the ultimate holiday experience! Using some vegetable broth and lemon, you can actually create a natural oil that will allow your food to not stick. Toss in fresh slices of orange and some herbs from your garden to give you the perfect side dish for any dinner or holiday party. Simply add your roast of choice and allow all of the flavors to meld together until its all done.

Yields 5 servings

Ingredients

1 Tofurky

1/4 cup vegetable broth

24 oz. potatoes

3-5 small carrots

1 celery stick, cut in 4 pieces

1 small onion, halved and quartered

1 Tbsp. fresh rosemary, chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh lemon juice

2 garlic cloves, minced

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. black ground pepper

Directions

Preheat oven to 350 degrees F.
In a roasting dish, place the thawed Tofurky on the bottom. Season and coat evenly with poultry seasoning, vegan butter, and thyme.
Place the potatoes, onion, celery, and carrots around the Tofurky.
In a small bowl, mix the rosemary, parsley, lemon juice, and garlic. Pour this mixture over the potatoes and season with the salt and pepper.
Place in to the oven and bake for 1-1/2 hours.
Serve and enjoy

Chef’s tip: You can always add orange slices for extra citrus flavor!

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 20, 2018May 14, 2020

Garlic and Chive Mashed Potatoes

This plant-based mashed potato with garlic and cloves is so unbelievably delicious! Not only is this perfect for those Thanksgiving side dishes, but it may even qualify for Christmas. The best combination (in my opinion) are russet and Yukon gold potatoes. They really give you that perfect fluffy and creamy texture that you are looking for. Pair that texture with the fresh herbs, seasoning, and cashew milk and you’ll have yourself the perfect duo!

Yields 3-4 servings

Ingredients

4 potatoes, peeled and diced

1/4 cup cashew milk

1 Tbsp. nutritional yeast

1/2 tsp. garlic powder

1/4 tsp. onion powder

2 Tbsp. chives

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a pot on medium-high heat, add the peeled and diced potatoes and cook until you can stick it with a fork and it falls off. Pour into a strainer and add to a mixing bowl.
In the bowl with potatoes, begin to mash with a mixer (or stand mixer) and add the butter. Next add the cashew milk, salt, pepper, onion powder, garlic, nutritional yeast, and chives.
Place potatoes into a serving dish and enjoy

Chef’s tip: If you would like to make these a bit more on the garlic and cheesy side, feel free to add double the amount