lunch – The Vegan Rhino

July 9, 2021

Tofu Waldorf Salad

This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!

Yield: 5 cups

Ingredients

2 blocks (28 oz.) extra firm tofu, pressed & pat dry

1 Tbsp. avocado oil

1/4 cup plant-based mayonnaise

1/4 cup plant-based plain yogurt

3/4 tsp. apple cider vinegar

1/3 cup celery, diced

1/3 cup red onion, finely diced

1/2 cup red seedless grapes, halved

1/3 cup walnuts, chopped

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. cane sugar

1/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

Preheat oven to 400 degrees F. and line baking sheet with parchment paper. Set aside.
In bowl, break tofu into medium chunks, coat with oil and toss together with pinch of salt and pepper to taste. place tofu onto baking sheet and bake for 28 minutes. Remove and cool.
In meantime, stir together remaining ingredients in a bowl and set aside until tofu is completely cooled. Stir in tofu chunks until evenly coated and refrigerate for 2 hours.
Serve cold.

Chef’ tip: Make this dish the night before to let flavors meld together.

July 2, 2021

Heart of Palm Crabless Cakes

Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.

Yield: 4

Ingredients

14 oz. heart of palm

1/4 cup plant-based mayonnaise

1⁄2 cup green pepper, diced

1⁄4 cup red pepper, diced

2 Tbsp. scallions, chopped

1 tsp. fresh dill, chopped

1 tsp. flat-leaf parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 cup breadcrumbs, divided

2 Tbsp. avocado oil

Directions

Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
Form into 4 patties and gently press into bread crumbs to coat.
In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.

Chef’s tip: Freeze tightly wrapped for up to 1 month.

October 19, 2019October 31, 2020

Butternut Squash Mac and Cheese

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Yields 6 servings

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Himalayan salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

1 lb. box elbow pasta, cooked

Directions

In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes. Add the cheddar and Parmesan cheese, stirring until melted.
Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
In a large bowl, combine the pasta with the sauce.
Stir until the pasta is well combined and the cheese has melted.
Serve and enjoy.

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well.

February 17, 2019May 14, 2020

The Best Vegan Meatball Subs Ever

Not all meals have to be made with meat. These plant-based “meatballs” are made with farm fresh eggplant and other wholesome and nutritious ingredients. In this meatless “meatball” recipe, you’ll combine the ingredients in a food processor and let it all bake in the oven. They are seriously delicious! My favorite addition to this recipe would be the homemade sauce, it really makes this recipe extra special. Having a dinner like this brings back lots of good memories growing up in an Italian family. There’s nothing better than good food, company, and lots of laughs.

Yields 4 subs

Ingredients

1 Eggplant “meatball” recipe

2 cups pasta sauce

4 hoagie rolls

1/2 cup vegan Parmesan cheese

1 Tbsp. freshly chopped parsley, for garnish

Directions

Preheat oven to 375 degrees F.
Slice the hoagies in half (not completely) and open them to insert 2-3 “meatballs”.
Top with sauce, vegan cheese, and place into the oven.
Bake for 5-10 minutes or until the cheese has melted.

Chef’s tip: You can add mushrooms, peppers and onions to this sub!

December 14, 2018May 14, 2020

Chickpea Salad Sandwich

This “tuna” salad recreation is a huge favorite of mine that I enjoy making for my lunches. I love this recipe because you can toss all of the ingredients into a food processor and quickly pulse to combine. It is ideal for people that are on-the-go and do not have that much time to cook or clean dishes. Simply spread this over your bread of choice with tomato and lettuce (or sprouts) and get ready for a tasty meal!

Yields 2-3 sandwiches

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

1 tsp. dijon mustard

1 tsp. tamari sauce

2-3 Tbsp. vegan mayonnaise

1/4 cup organic celery, chopped

1/4 cup red onion, chopped

1-2 garlic cloves

1 Tbsp. nutritional yeast

1 Tbsp. almond milk

1/4 cup fresh coconut meat, optional

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/2 tsp. siracha sauce, optional

1 tsp. fresh parsley, chopped

Directions

In a food processor, combine all ingredients and pulse until desired consistency is achieved.
On choice of bread or wrap, add chickpea salad with tomato and lettuce or sprouts.
Serve and enjoy with side of homemade oil-less fries

Chef’s tip: Cut up a russet potato and squeeze lemon juice over it. Salt and pepper to taste and back at 400 degrees F until golden brown.