lifestyle – The Vegan Rhino

November 4, 2018May 14, 2020

Rich Dark Chocolate Mousse

Rich and decadent chocolate mousse has never been so easy to make! Using both cacao nibs and Hershey’s unsweetened coco powder gives this recipe a dynamic duo that will make you melt in your seat. Grinding up the cacao nibs into a fine powder is key to getting this texture right, but once you do, it will be amazing and well worth it! Treat yourself and your friends to this truly amazing dessert that may leave you licking the bowl at the end.

Yields 3 servings

Ingredients

1 container silken tofu (454 g/1 lb)

3 Tbsp. Madhava organic amber raw blue agave

1/4 cup Vitacost organic ground chocolate-covered cacao nibs – non-GMO

1/4 cup Hershey’s Natural Unsweetened Cocoa

Directions

Blend all ingredients in your Vitamin blender until smooth.
Pour into ramekins and place in the refrigerator to set for 30 minutes.
Serve with fresh fruit and mint sprigs.

Chef’s tip: Using freshly ground cocoa nibs will deepen the chocolate flavor, if you do not have, it is more than alright to use a 1/2 cup of Hershey’s chocolate powder instead.

October 18, 2018October 31, 2020

Pumpkin Gnocchi

Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner.

Yields 4 servings

Ingredients

1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

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

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced

7-8 fresh sage leaves

Directions

Preheat oven to 400 degrees F.
On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape.
Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter).
Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.

September 23, 2018May 14, 2020

Peanut Butter Cup Nice Cream Bowl

I don’t know about you all, but there is something about peanut butter, chocolate, and bananas that resonates deep within! Morning’s can sometimes be dull or basic since we are usually rushing out of the door to conquer our daily duties. Thus leaving little to no time for us to focus on our most important meal of the day, breakfast. This is a great start to any day or even a great post-workout snack! In whatever you decide, you can always personalize this bowl and add any fruits, seeds, or powders of your choice.

Yields 1 smoothie bowl

Ingredients

3-4 frozen banana’s

1 tsp. moringa powder.

3 Tbsp. Vitacost Certified Organic Crunchy & Unsalted Peanut Butter – Gluten Free and Non-GMO

1 Tbsp. Hershey’s Natural Unsweetened Cocoa

1 medjool date, pitted (optional)

Toppings:

3 Tbsp. hazelnuts

1 Tbsp. agave nectar

1/2 sliced banana

2 Tbsp. carob chips

1 Tbsp. chia seeds

Directions

Blend all ingredients using tamper to help mixture along until smooth.
Pour into a bowl and add toppings.

August 16, 2018May 14, 2020

Watermelon Juice

Did you know that when you buy pre-cut watermelon from the store its usually more expensive because someone is cutting it for you? Buying the entire watermelon can actually save you some money, if you are willing to put in a little elbow grease. Im only teasing, watermelons are actually not as difficult to open up- but just remember to be careful! To make fresh juice from a whole watermelon, you will need a blender and some mint leaves (if you’d like to infuse the two flavors). Otherwise, you will only need 1 ingredient- how simple! After cutting and dicing the watermelon up, blend the pulp into a liquid consistency (without the rind). Just make sure you strain the juice before pouring it into your glass with mint leaves. I like to refer to this refreshing and rehydrating drink as “Nectar of the gods” because its so delightful!

Ingredients

1 large watermelon

1 bunch mint

Directions

In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
Pour juice through small mesh strainer to remove pulp.
Store into a large container with mint leaves and enjoy.

Chef’s tip: You can also add some lime juice to this for some added flavor.