Orange-Ginger Jam

Orange-Ginger Jam - The Vegan Rhino

Do you have a ton of oranges or simply want to just brighten up your morning? Then this is the jam for you! I have to say, I normally keep strawberry or peach jam on hand during the springtime, but my new favorite is this orange and ginger, it’s fresh and flavorful. And for all those bakers, this would be great in a citrus sponge roll cake!

Yield 1 cup

Ingredients

2 cups chopped oranges, peeled, cleaned, and sliced

1-1/2 tsp. fresh ginger, minced

1 lime, juice and zest

1/2 cup organic cane sugar

1/2 cup filtered water

Directions

  1. Bring all ingredients to a boil and reduce heat to keep a steady simmer for 40-45 minutes; Stirring frequently.
  2. Remove the jam from the stove and carefully bottle it in to a clean mason jar.

Chef’s tip: This orange jam is great to use in orange broccoli with steam white rice.

Simple Macaroni and Cheese Casserole

Simple Macaroni and Cheese Casserole - The Vegan Rhino

Simple Macaroni and Cheese Casserole  - The Vegan Rhino

With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.

Simple Macaroni and Cheese Casserole  - The Vegan Rhino

Yield 4

Ingredients

12 oz. Bionature 100% gluten free elbows

2 cups broccoli florets, frozen or fresh

1/2 na-cho average cheese sauce recipe

Breadcrumb topping (optional):

1/8 cup panko bread crumbs

1/8 cup vegan cheddar cheese

1/8 cup vegan parmesan cheese

Freshly chopped parsley, to garnish

Directions

  1. Preheat oven to 425 degrees F.
  2. In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
  3. Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
  4. Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
  5. Serve immedietly.

Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.


Other recipes

Asian-Style Meatless Meatballs

Asian-Style Meatless Meatballs - The Vegan Rhino

The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.

Yield 3

Ingredients

1 box sunflower family haché

1 tsp. grated ginger

1/2 tsp. ground black pepper

1/2 tsp. Himalayan Fine Pink Salt

1 tsp. organic tamari sauce

1 tsp. rice wine vinegar

1 yellow onion, minced

3 garlic cloves, minced

1/2 small ghost pepper, seeds removed and minced

1/4 cup panko breadcrumbs

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

1 tsp. Organic Raw Blue Agave

1 tsp. red miso paste

2 tsp. coconut milk

Sauce:

1 scotch bonnet pepper, minced

3 garlic cloves, minced

2 tsp. minced yellow onion

2 tsp. rice wine vinegar

2 tsp. organic tamari sauce

1 Tbsp. light brown sugar

1-1/2 tsp. tomato paste

1 tsp. minced ginger

Pinch of salt and pepper

1 tsp. cornstarch + 1 tsp. filtered water

1/4 cup vegetable broth

Directions

  1. In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
  2. In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
  3. In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
  4. In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
  5. Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
  6. Serve immediately.

Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.

Hearty Lentil Soup

Hearty Lentil Soup

Hearty Lentil Soup

What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el

Hearty Lentil Soup

Yield 4

Ingredients

1 Tbsp. avocado oil

1 large carrot, peeled and sliced into rounds

1 celery stalk, sliced

1 yellow onion, fine chop

2 garlic cloves, minced

1/2 tsp. whole cumin seeds, pan toasted for 1 minute or until fragrant

1 cup lentils

8 cups vegetable stock

1 tsp. Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
  2. Combine the cumin, lentils, vegetable stock, salt, and black pepper to the pot. Bring to a boil and reduce heat to low and simmer for 1 hour.
  3. Serve with a slice of toasted bread and drizzle of lemon juice.

Chef’s tip: Instead of cumin seeds, you can use cumin powder- just season to taste.

Flourless Peanut Butter and Chocolate Chip Cookies

Flourless Peanut Butter and Chocolate Chip Cookies

 Flourless Peanut Butter and Chocolate Chip Cookies

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Flourless Peanut Butter and Chocolate Chip Cookies

Yield 32

Ingredients

1 cup peanut butter

1 cup light brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 tsp. baking soda

1 cup vegan chocolate chips

Directions

  1. In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the  egg replacer and baking soda. Fold in the chocolate chips.
  2. On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
  3. Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
  4. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chef’s tip:

Applesauce Bars

Applesauce Bars

Applesauce Bars

When you have to make a dessert that is easily shareable, these bars are your go-to  dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.

Applesauce Bars

Yield

Ingredients

1 cup organic cane sugar

1 cup applesauce

1/2 cup avocado oil

2 cups all-purpose organic flour

1 tsp. baking soda

1/2 tsp Himalayan fine pink salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 cup raisins

1/2 cup  walnuts nuts

Glaze:

1/2 cup powdered sugar

1-2 Tbsp. hot water, use as needed

1/8 tsp. ground cinnamon

1/8 tsp. Himalayan salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
  3. Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
  4. Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
  5. Enjoy

Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.

Simple Breakfast Oats with Fruit

Simple Breakfast Oats with Fruit

Simple Breakfast Oats with Fruit

When breakfast rolls around in the morning, this oatmeal with berries and chocolate granola is the best. Drizzling the warm oatmeal and toppings with some agave gives a perfect sweetness to the meal that isn’t over powering like maple syrup can tend to be. Topping your oatmeal with my homemade granola is a great way to add some extra crunch!

Simple Breakfast Oats with Fruit

Yield 1

Ingredients

1 cup rolled oats

2 cups oat milk

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup berries of choice

1/4 cup granola

Drizzle of agave

Directions

In a small sauce pan, add oats, salt, and oat milk. Bring to a boil and reduce heat too low. Cook for 2 minutes.

Top with agave, granola, and berries.

Serve hot!

Chef’s tip: Add some blueberries to the oatmeal while cooking!

5-Minute Moringa Guacamole

5-Minute Moringa Guacamole

5-Minute Moringa Guacamole

If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.

5-Minute Moringa Guacamole

Yields 3-4 servings

Ingredients

3 Haas avocado, mashed

1-2 garlic cloves, minced

1-1/2 Tbsp. onion, small dice

2 Tbsp. fresh tomato, diced

2 tsp. lime juice

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground pepper

1 Tbsp. Moringa powder

Directions

  1. In a bowl, combine the mashed avocado, garlic, onion, tomato, lime juice, salt, pepper, and Moringa powder. Mix until well combined.
  2. Serve with chips, tacos, enchiladas or your choice of food.

Chef’s tip: Top with extra tomato, onion, cilantro or any other toppings you’d like.

Easy Cheesy Biscuits

Easy Cheesy Biscuits

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

  1. Preheat the oven to 400 degrees F.
  2. In a bowl, mix together the flour, oat milk, nutritional yeast, oil, salt, cream of tartar, and baking powder.
  3. Once dough-like consistency forms, fold in the cheese and green onions.
  4. Line a baking sheet with parchment paper and lightly spray it with oil.
  5. 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.
  6. Baked for 15-18 minutes or until golden brown. Remove from the oven and cool for 2 to 3 minutes.
  7. Serve immediately

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

SunflowerFamily Haché "Sausage" Gravy

Gravy Recipe, click here.

Sweet Cucumber and Onion Salad

Sweet Cucumber and Onion Salad

Sweet Cucumber and Onion Salad

One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.

Sweet Cucumber and Onion Salad

Yields 2 cups

Serves 2-3 people

Ingredients

1 medium onion, sliced very thin

1 English cucumber, sliced thin

1/4 cup vinegar to start then 1/2 cup of more

1-1/2 tsp. organic cane sugar

Directions

  1. Thinly slice the onion, cucumber, and add to a mixing bowl.
  2. In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
  3. Place into the fridge for 3-4 hours or overnight for best results.

Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.