Homemade – Page 6 – The Vegan Rhino

September 21, 2018October 31, 2020

Roasted Fall-Inspired Stuffed Acorn Squash

One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!

Yields 2 servings

Ingredients

2 medium acorn squash, cut in half and seeds removed

1 cup Vitacost quinoa, dry

2 cups filtered water

1 small yellow onion

2 Tbsp. Vitacost maple syrup

2 Tbsp. apple cider vinegar

2 Tbsp. avocado oil

1/2 tsp. curry powder

1/2 tsp. ground cinnamon

1/4 tsp. smoked paprika

1/2 cup dried cranberries

1/2 cup whole walnuts, coarsely chopped

1/2 cup parsley, chopped

Pinch of nutmeg

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper

Directions

Preheat oven to 400 degrees F.
Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.

Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.

September 18, 2018May 14, 2020

Parmesan Chickpea Cutlets

I’m a sucker for authentic Italian food. Pretty much any combo of sauce, cheese and some sort of breading used to be my go-to. Going vegan certainly doesn’t change this. All it takes are a few alternate ingredients to duplicate any classic Italian dish. I created the following recipe to vegan-ize my favorite one of all! These chickpea cutlets come together super quickly and taste great when smothered in homemade tomato sauce with cashew “Parmesan” (or your preferred dairy-free cheese!). Be sure to pile your serving platter high because your family will devour this delicious, cruelty-free take on typical Parm.

Yields 4 cutlets

Ingredients

1 cups Vitacost Garbanzo Beans, soaked and drained

1 cup Lundberg Organic California White Basmati Rice

1 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 2 Tbsp. Water, mixed together

1 Tbsp. fresh parsley + extra for garnish

1 small clove garlic

1/4 tsp. Simply Organic Thyme

1 tsp. Simply Organic Oregano

1 tsp. Frontier Co-Op organic Poultry Seasoning

1/4 cup Edward & Sons organic Panko Breadcrumbs

1 cup plain almond milk

1 cup King Arthur Flour Organic Unbleached All Purpose Flour

2 cups tomato sauce

2 cups vegan Parmesan cheese

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. Spicely Organics ground black pepper

Directions

Preheat oven to 375 degrees F.
In food processor, pulse chickpeas, white rice and egg mixture until well combined.
Mix in poultry seasoning, parsley, thyme, oregano, salt and pepper.
Form dough-like mixture into flattened patty-shape discs.
Bread chickpea cutlet first by dipping into almond milk, then into the flour, then back into the almond milk, and finally into the bread crumbs.
Place breaded cutlets onto lightly greased baking sheet. Bake for 20 minutes or until golden brown.

Chef’s tip: For easier breading, place formed cutlets into the freezer to harden.

September 17, 2018May 14, 2020

Simple Nachos

These may look like any ordinary nachos you may get- but I advise you they are not. This plant-based nacho cheese will shock you once you know it is not made with any dairy or cheese. These nachos are simple enough where all you need is some drizzled sauce and sliced jalapeño peppers. You can always add your toppings of choice if you would like guacamole, salsa, corn, etc. Enjoy!

Yields 16 oz

Ingredients

1 bag of organic yellow corn chips

1 jalapeño pepper

1/2 cup na-cho average cheese dip

Directions

Place chips on plate and pour cheese sauce on top. Place jalapeño or any other toppings you would like and serve.

Chef’s tip: To make sure that you don’t get too much spiciness, de-seed the jalapeño before putting it as your topping.

September 11, 2018May 14, 2020

Eggplant “Meatballs”

The best meatless “meatballs” recipe, that is made out of farmed fresh ingredients, is here. Italian food like this is normally made with large amounts of cheese and meat. But not these ones guys! Having a dinner like this brings back so many good memories. In the process of making this recipe, I was able to reminisce in flavors that I remember as a child with my grandmother’s cooking. Those ladies sure know how to cook! Being able to create something that is 100% fresh and plant-based but still taste like a meatball is molto bene in my book!

Yields 10 medium

Ingredients

1 eggplant, peeled

1 cup cooked TruRoots Organic Sprouted Green Lentils

2 cloves garlic, finely chopped

1 small yellow onion

1 tsp. fresh thyme

1 tsp. Simply Organic Oregano

1 Tbsp. fresh parsley

2 Tbsp. fresh basil

1/2 cup Edward & Sons Organic Panko Breadcrumbs

1/4 cup Bragg Premium Nutritional Yeast Seasoning

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

Directions

Preheat oven to 400 degrees.
Begin by chopping both the eggplant and onion and placing onto a baking sheet that has been lightly oiled. Roast for 15 minutes or before it browns, once the liquid has been released.
In a food processor- take your cooked lentils, eggplant and onion mixture, and garlic and pulse until mixed and smooth. Pour mixture into a mixing bowl.
Add your thyme, oregano, parsley, and basil, breadcrumbs, nutritional yeast, salt and pepper and mix to combine. If mixture is moist, add more breadcrumbs. Allow mixture to set in fridge for 15 minutes.
Roll the mixture into 1 inch balls and place and light oiled pan. You will bake for 30-45 minutes or until golden brown. Turning every so often to get all sides crispy.
Remove from the oven and serve with favorite sauce.

Chefs tip: You can add 1/2 cup vegan parmesan cheese to the mixture before rolling into balls.

September 10, 2018May 14, 2020

Cheese Fries

Looking to step up your french fry game? This awesome na-cho average cheese sauce is a great way to make your basic side dish into something new and tasty! Just top it off with some homemade mushroom bacon and green onions. Once you taste how cheesy these are without the dairy, you’ll be surprised and wanting more!

Yields 16 oz

Ingredients

1 russet potato, sliced into sticks

1 half lemon, juice

pinch of Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper

1/3 cup na-cho average cheese dip

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, add the sliced potato and coat with lemon.
Lay fries in a single layer on pan and roast for 20-30 minutes or until golden brown.
On a plate, place potato wedges down and top with nacho sauce, mushroom bacon, and green onion. Serve immediately.

September 7, 2018May 14, 2020

Classic French Onion Soup

This classic soup has been one of my favorites for as long as I can remember. Any time that I would see it on a menu at a restaurant, I would order it. Since going plant-based, craving French onion soup has proposed some challenges. If you’re not familiar with this drool-worthy dish, it’s traditionally made with beef broth and drenched in melted cheese—no thanks! So finally, after a long wait, I decided it’s about time to allow my taste buds to reminisce and indulge in the flavors I enjoyed so much. So here you have it, folks! A cruelty-free, plant-based spin on my favorite soup.

Bonus recipe: Love bread? Try making a homemade French baguette!

Yields 4 servings

Ingredients

5 large yellow onions

2 1/2 Tbsp. Annie’s Natural organics Worcestershire sauce

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 Tbsp. sherry

1 cup filtered water

32 oz. low-sodium vegetable broth

1 tsp. Simply Organic Thyme Leaf

1-1/2 Simply Organic Bay Leaf

1 tsp. Vitacost Fine Himalayan Pink Salt

1/2 tsp. Spicely Organics Ground Black Pepper

4 slices vegan provolone cheese

Directions

In large stock pot. sauté onions with oil. Add salt and pepper. Cook 10-15 minutes on medium-low heat.
Add sherry and cook on high heat for 2-3 minutes. Add Worcestershire sauce, water, vegetable broth, thyme and bay leaves. Bring to boil. Reduce heat and simmer for 20-30 minutes.
Scoop soup evenly into four bowls and top with 1 slice of provolone each. Broil in over for 1-2 minutes or until cheese is bubbly and golden brown.

Chef’s tip: If you do not have sherry for this recipe, it is OK to omit.

September 5, 2018May 14, 2020

Coco’s Macadamia Nut Cookies

These gooey and crunchy cookies will leave your mouth watering, once you smell and taste how good they are! Recently, I created this recipe for a good friend of mine who wanted a cookie with macadamia’s and dark chocolate- so what did I do? Made her this recipe! So get ready to impress your friends and family with these awesome nutty cookies!

Yields 24 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Nutiva organic unrefined coconut sugar

2 1/2 cups King Arthur organic flour

2 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 4 Tbsp. Water, mixed

2 tsp plain almond milk

1 tsp Simply Organic almond extract or vanilla extract

1/4 tsp Simply Organic ground nutmeg

1/2 tsp Vitacost Himalayan Fine Pink Salt

1 tsp baking soda

1 cup Enjoy Life Real Chocolate Chips Morsels Dark Chocolate

1 cup Royal Hawaiian Orchards Natural Macadamias Unsalted, coarsely chopped

Optional Caramel Sauce:

1/2 cup Vitacost organic light brown sugar – non-GMO

1/8 cup plain almond milk

1/2 tsp vanilla

1/2 tsp coarse rock salt

Directions

Preheat oven to350 degrees.
In a mixing bowl, combin sugar and butter and cream together. Add the egg replacer into the creamed sugar mixture until well incorporated.
Pour the flour, baking soda, almond milk, almond extract, salt, and nutmeg into the bowl and stir until dough has formed. Gently fold in the dark chocolate and chopped macadamia nuts.
Roll dough into 1 inch balls and place onto a baking sheet. Bake cookies for 12-15 minutes or until slightly golden brown.
Remove from oven and allow to cool.
Drizzle cookies with caramel sauce or smear over the top. Cool and serve or store in container.

Chef’s tip: For an extra crunch, make sure to add some almond slivers or chopped walnuts to the dough mix!

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

September 4, 2018May 14, 2020

Na-Cho Average Cheese Dip

If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.

Yield 16 oz.

Ingredients

1/2 cup filtered water, for boiling

2 cups russet potatoes, chopped

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

Pinch of smoked paprika

Directions

In a small pot with 1/2 cup water, boil the potatoes and carrots until fork tender. Drain and place into a blender.
In the blender, combine the remaining ingredients and blend until smooth.
Serve either hot or cold

Chef’s tip: Add a jalapeño and diced tomatoes for the best queso dip

September 3, 2018May 14, 2020

Italian Sausage and Peppers

This easy sausage and peppers recipe will be the new house favorite at dinner. This classic meal is hearty and can be made several ways. You can either serve this in a hoagie Italian-style with your tomato sauce or you could place the sausage and peppers over white rice and serve with the sauce on top. Either way, the choice is going to leave your belly full and your mouth smiling.

Yields 4 servings

Ingredients

Vegan Sausage:

1 cup Bob’s Red Mill Garbanzo Bean Flour

1/2 cup Bob’s Red Mill Vital Wheat Gluten

4 oz tofu firm, drained but not pressed

1/4 cup sun-dried tomatoes

1/2 tsp Simply Organic oregano

2 tsp. Simply Organic fennel seeds, optional

1 Tbsp. fresh basil

1 tsp liquid smoke

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

1 cup authentic homemade italian tomato sauce

Peppers and Onions:

1 medium red bell pepper

1 medium green bell pepper

1 large yellow onion

1 garlic cloves

1/2 cup authentic homemade italian tomato sauce

1 Tbsp. fresh parsley, chopped

1/2 tsp Simply Organic oregano

2 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

pinch Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper

Directions

Peppers and Onions:

In a frying pan, drizzle olive oil and place your thick onion slices (do not cube) and sauté for 5 minutes.
Then add the peppers, salt, pepper, and oregano. Allow to slightly brown, 10-15 minutes. Add garlic and cook for additional 2-3 minutes. Set aside.

Vegan Sausage:

Preheat oven to 375 degrees F.
In a food processor, pulse all ingredients until dough like mixture has formed and is well combined.
Using parchment paper, cut into 4 squares depending on how large or small you want to make the sausage links. Grab some of the mixture and roll it into the shape and wrap it up in the parchment paper (twisting the ends to seal).
Bake sausages for 20-25 minutes.
To crisp up the outside, drizzle of olive oil to coat a pan. Turn on medium-high heat and pan fry sausage for 3-5 minutes.
To assemble, place the peppers and onions in a hoagie with the sausage on top. Drizzle some homemade sauce on top and add some parsley or vegan parmesan cheese.

Chef’s tip: You can rub a clove of garlic on the bread and smear with vegan butter. Top with parmesan cheese and bake at 375 degrees F to get it nice and crispy!

August 31, 2018May 14, 2020

Spicy Vegetable Pizza

A crispy pizza topped with colorful plant-based ingredients. Now that is a pie! Instead of using normal marinara sauce, this pizza is drizzled in hot sauce to make one of the simplest veggie pizza’s. After letting the dough rise and pressing it down into a circle or rectangle shape, you get to decide what you will top it with. This part can be totally up to you and what you have on hand or buy. I went with what I had and made this supreme hot sauce veggie pizza. After making this, you will be flipping dough in the air in no time! Make sure to give this a try the next time you are craving some pizza.

Yields 8 slices

Ingredients

Dough:

2 1/4 tsp. Red Star Active Dry Yeast

1 tsp. Simple Truth organic sugar

1 cup warm filtered water

2 1/2 cups King Arthur organic flour

2 Tbsp. Vitacost certified organic extra virgin olive oil

1 tsp. Vitacost Himalayan Fine Pink Salt

Toppings:

2 mushrooms

1/2 cup eggplant, cubed

1/4 cup red onion

4 small garlic cloves, whole

1/4 cup red hot sauce

Sprinkle vegan cheddar cheese

Directions:

In a bowl, dissolve yeast, sugar, and warm water. Allow it to get foamy on top, roughly 5-7 minutes.
Preheat oven to 350 degrees F.
Stir in the flour, oil, and salt to form the dough. Allow to rest for 20 minutes covered.
When dough is done resting, then out onto a lightly floured surface to roll pizza into circle or rectangular shape.
Pour hot sauce over dough and then add your toppings.
Bake for 10 minutes and then rotate- cooking for an additional 5-10 minutes or until desired browness is achieved.

Chef’s tip: To crisp up the sides and top of the pizza, place under the broiler after baking for 2-3 minutes. This will get you a nicely colored crust and crispy-gooey cheese. If for any reason the bbq sauce it too spicy, you can add 1 Tbsp. vegan butter to mild it out.