non-dairy – The Vegan Rhino

June 2, 2020June 2, 2020

Cool Blue Nice Cream

If you have heard of nice cream, you are going to love this! For those of you have not, nice cream is essentially a non-dairy ice cream made by freezing bananas and blending them. It is probably the best snack to enjoy on a hot day, after dinner for dessert, or even after a workout. Either way, the options are endless on when you can enjoy this cool blue nice cream bowl! To get this color, I added a natural butterfly pea supercolor powder by Suncore foods. They have tons of amazing powders that can give your foods a natural color boost with added nutrients and benefits. This bowl was topped with banana, dried apricots, and strawberries. Its super simple and a tasty snack to try!

Yield 1

Ingredients

4 frozen bananas

1/3 cup oat milk

2-3 tsp Suncore foods Blue Butterfly Pea Supercolor Powder

Directions

In a blender, combine the frozen bananas, oat milk, and butterfly pea powder. Blend until smooth using a tamper to evenly mix the nice cream.
Pour into a bowl and tip with strawberries, diced dried apricot, banana, or any toppings of your choice.

Chef’s tip: Feel free to switch up the powder used.

January 20, 2020May 14, 2020

Creamy Cauliflower Alfredo

As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.

Yield 3 cups

Ingredients

1 Tbsp. vegan butter

1 head cauliflower

1/2 white onion, chopped

2 large garlic cloves, minced

1 cup vegetable stock

1/4 cup oat milk

1/4 cup vegan Parmesan cheese

2 Tbsp. nutritional yeast

2 tsp. lemon juice

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Fresh parsley, to garnish

Directions

In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender.
In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
Serve hot with choice of pasta.

Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.

November 26, 2019May 14, 2020

Caramel Sauce

This sticky pot of goodness is a great version if you are looking for less sugar and more caramel. Although it is still comprised of sugar, you are not going to be overwhelmed by the sugar, as most caramels can have. This homemade caramel is great for dunking apples or even making a caramel peanut brittle, the options are endless.

Yields 1 large mason jar

Ingredients

1 cup butter

1-1/4 cups brown sugar + 1/4 cup water (DIY light corn syrup)

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

Add all ingredients into medium sauce pan and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage).
Remove from heat and allow to cool before adding the vanilla. Store in and mix. Allow caramel to cool.
Pour into mason jar or air tight container and store for up to 1 week in refrigerator.

Chef’s tip: Make sure that you do not go over 245 degrees F or you will have a caramel that will crack.

May 10, 2019May 14, 2020

Easy Cheesy Biscuits

Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.

Yields 24 biscuits

Serves 10-12 people

Ingredients

2 cups King Arthur organic flour

3/4 cup oat milk

1-1/2 Tbsp. baking powder

1/2 tsp. cream of tartar

1 cup shredded vegan cheddar cheese

1/2 cup avocado oil

1/4 cup green onions, chopped

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/8 cup nutritional yeast flakes

Directions

Preheat the oven to 400 degrees F.
In a bowl, mix together the flour, oat milk, nutritional yeast, oil, salt, cream of tartar, and baking powder.
Once dough-like consistency forms, fold in the cheese and green onions.
Line a baking sheet with parchment paper and lightly spray it with oil.
Remove dough from the bowl on to a lightly floured area. Roll dough into 1/2″ round and use a biscuit cutter to cut the dough. Place onto the lined baking sheet until all dough is used.
Baked for 15-18 minutes or until golden brown. Remove from the oven and cool for 2 to 3 minutes.
Serve immediately

Chef’s tip: Pair this with my Sunflower Haché “Sausage” and Gravy.

Gravy Recipe, click here.

May 3, 2019May 14, 2020

SunflowerFamily Haché “Sausage” Gravy

For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.

Yields 4 cups

Serves 3-4 people

Ingredients

1 (9 oz) package sunflower haché

2-1/2 cups oat milk

1/4 cup King Arthur organic flour

1/2 tsp. white pepper

1-1/4 cup water

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

Directions

In a frying pan on medium heat, and water and haché. Cook for 2-3 minutes until water has soaked into the textured protein.
Add the flour and mix around to coat. Slowly pour in the oat milk, mixing while the gravy thickens. Season with pepper.
Serve with Easy Cheesy Biscuits

Chef’s tip: This recipe is also great for a veganized country fried steak using my “chicken” Milanese recipe located on Vitacost.com #VitaVibes Blog, click here.

March 17, 2019May 14, 2020

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Yields 2 servings

Ingredients

3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping

Directions

In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth.
Pour into a glass. Too with whipped cream and pistachio pieces.
Serve immediately

Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.

February 23, 2019May 14, 2020

Chia-Yogurt Parfait

Waking up in the morning and making breakfast can some times be time-consuming, especially if you’re normally on-the-go. This chia pudding recipe is totally easy to make and is made the night before, giving you extra free time. If you’ve never had a Chia-Yogurt Parfait, now is your chance. I promise that once you try this, you’ll be adding your own ingredients or flavoring, like different extracts, nuts, fruits, seeds, granola, and more! It’s just that good and fun to be creative with.

Yields 1 serving

Ingredients

1/2 cup plain almond milk

1/2 cup yogurt of choice

1 Tbsp. pure maple syrup

3 Tbsp. chia seeds

1/2 tsp. vanilla extract

1/4 cup seasonal fruit of choice

1/4 cup nuts of choice

Directions

In a bowl, mix together the almond milk, yogurt, maple syrup, vanilla, and chia seeds until combined. Allow to sit for 25-30 minute before giving another stir.
Cover the mixture again and allow to refrigerate up to 8 hours (or overnight).
To serve, drizzle with extra maple syrup and top with season fruit and nuts of choice.

Chef’s tip: This recipe is great for any meal prep! Just double or even quadruple this recipe to make more at once!

January 26, 2019May 14, 2020

Matcha Ice Cream

This Matcha Ice Cream recipe is both creamy and has a great umami taste. Ice cream usually consists of dairy, sugar, and eggs but this plant-based version uses none. When you think of cold tasty creations, matcha green tea can be a unique alternative! A little background, this tea dates back roughly 900 years when Bhuddist monks brought it to Japan. It is known for its superfood health benefits, having lots of antioxidants, helps regulate the immune system, and detoxify your body. How cool is all of that in your ice cream! Desserts can still be delicious, healthy, and satisfying while living a vegan life.

Yields 4 servings (per 2 scoops)

Ingredients

1 cup plain almond milk

2 cups full-fat coconut cream

1/4 cup organic raw agave

Pinch Vitacost Himalayan Fine Pink Salt

2-3 Tbsp. organic Matcha powder

Directions

Place your ice cream bowl into the freezer overnight.
In a Vitamix blender, place all ingredients in and blend until well combined.
Pour into a mason jar and put into the fridge while you wait for your ice cream bowl to freeze overnight.
Once ready, pour your mix into the ice cream maker and set until soft serve ice cream forms. Put into freezer for 1-2 hours to allow to firm up.
Serve with whipped cream or toppings of choice.

Chef’s tip: If you don’t have an ice cream maker, place the mixture into a metal bowl and into the freezer. Give it a stir every 45 minutes or so until you achieve your desired consistency. Can take up to 2 hours this way but works just as well.

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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

January 11, 2019October 31, 2020

Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Yields 2-3 servings

Ingredients

1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!