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Tag: Organic

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Butternut Squash Salad with Watermelon and Walnuts

Butternut Squash Salad

Butternut Squash Salad

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Butternut Squash Salad

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Butternut Squash Salad

Directions:

  1. Preheat oven to 400 degrees F.
  2. Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
  3. Take your prepared squash and dice it in to long pieces.
  4. Place onto a lightly oiled pan and season lightly with salt and pepper.
  5. Bake for 30-45 minutes, flipping half way through.
  6. Remove from oven and allow to slightly cool.
  7. While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
  8. For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.

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Apple Sauce

Photo Cred: Jermaine Bullard

Ever wonder how it would be to take a bunch of apples and make your own apple sauce with out all that added sugar and preservatives? Well it’s a good thing you found yourself to this recipe because you are in for a real treat. Not only will your taste buds be exploding from the flavor but your house will be filled with an apple cinnamon flavor. It may just have your neighbors knocking on your door so be careful, it is that good.

Photo Cred: Jermaine Bullard

Yields 16 oz

Ingredients

8 apples, peeled, decoded, and sliced

1 1/2 cup filtered water

1/2 cup Florida Crystals Organic Cane Sugar

1 tsp. Vitacost organic ground cinnamon

 

Directions

  1. In a large stock pot, add chopped apples (peeled and de-cored), sugar, water, and cinnamon. Bring pot to high heat and boil for 15-20 minutes.
  2. In a blender or using a hand held masher, smash apples.
  3. Pour into a mason jar and allow to cool before lidding and placing in the refrigerator.

 

Chef’s tip: Substitute 1/4 cup applesauce in place of (1) egg for any baking recipe.

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Rhino’s Pumpkin Roll

Pumpkin Roll

Pumpkin Roll

Have you ever tried making a thin pumpkin cake, only to later roll it around in a white plant-based cream cheese filling and topped with dusted powdered sugar? If you haven’t then you are in for a real treat! This simple pumpkin roll will not only wow all of your family and friends, but you will surely impress yourself with this restaurant-style dessert made in the comfort of your own home. The best part about any Swiss roll cake is that you can keep it in the freezer for any surprise guests that drop by or you can take it to a gathering or give it as a tasty gift during the holiday season. This recipe is so good that you may need to make two at a time!

Pumpkin RollPumpkin Roll

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. Water, (in 2 batches)

1 cup homemade pumpkin purée

1 cup King Arthur all-purpose organic flour

1 tsp. baking powder

1/2 tsp. Vitacost ground cinnamon

1 Tbsp. pumpkin spice seasoning

1/2 tsp. Vitacost Fine Himalayan Pink Salt

1/8 cup Vitacost powder sugar, for dusting

1 cup walnuts, chopped (optional)

Cream cheese frosting:

4 Tbsp. Earth Balance Vegan Buttery Sticks, room temperature

8 oz. Kite Hill Cream Cheese

1 cup Vitacost powdered sugar

1 Tbsp. Vitacost pure maple syrup

Directions

Cake:

  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper and lightly grease with cooking spray or vegan butter.
  3. In a stand mixer, beat the already combined egg replacer and water with the sugar for 1-2 minutes or until it thickens. Add the pumpkin puree; mix till combined.
  4. Add the flour, baking soda, cinnamon, pumpkin spice, salt, and baking powder into the batter. Mix together until flour is combined and switch to using a spatula. This way you can get a few more stirs in without over mixing the batter.
  5. Pour the batter onto the 10×15 baking sheet and bake for 15-17 minutes or until the cake springs back after you touch it. Prepare your dish towel while it bakes by dusting it heavily with powdered sugar. This will prevent the cake from sticking.
  6. Once the cake springs back after toughing it, remove it from the oven and immediately (and carefully) flip the cake pan on top of the towel and remove the parchment paper slowly (there will be a massive cloud of powder sugar so prepare yourself).
  7. Begin to roll the towel with the cake into a log shape and allow to cool on a cooling rack until room temperature. Make sure that you do not let the cake cool for more than an hour, or it can cause the cake to crack when you go to unroll it.

Buttercream:

  1. In a mixing bowl, beat the butter and cream cheese for 2-3 minutes on a medium speed until well combined.
  2. Then add the powdered sugar and maple syrup (or flavoring) and mix; set aside.

Pumpkin Roll

Assembly:

  1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the walnuts at this time (optional).
  2. Re-roll the cake back up into a log shape..
  3. Place into the refrigerator for 1-2 hours to allow cake and frosting to firm up a bit (set overnight for best results).
  4. Remove from the fridge and dust top with powdered sugar.
  5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it. You can also use pecans instead of walnuts.

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Parmesan Chickpea Cutlets

Photo Cred: Ivy Becker

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

Photo Cred: Ivy Becker

Directions

  1. Preheat oven to 375 degrees F.
  2. In food processor, pulse chickpeas, white rice and egg mixture until well combined.
  3. Mix in poultry seasoning, parsley, thyme, oregano, salt and pepper.
  4. Form dough-like mixture into flattened patty-shape discs.
  5. 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.
  6. 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.

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Classic French Onion Soup 

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.

Photo Cred: Ivy Becker

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

Photo Cred: Ivy Becker

Directions

  1. In large stock pot. sauté onions with  oil. Add salt and pepper. Cook 10-15 minutes on medium-low heat.
  2. 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.
  3. 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.

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Creamy Broccoli Cheddar Baked Potato Soup with Portobello “Bacon”

Broccoli Cheddar Soup - The Vegan Rhino

This isn’t any ordinary baked potato soup. Why, you ask? Well, it may be rich, it may be creamy, but this baked potato soup is both dairy- and bacon-free. Plus, it tastes way better (and it’s healthier).  What’s even more exciting is that this recipe includes two star ingredients from another comfort food favorite: broccoli and cheddar. You definitely won’t regret asking for seconds when it comes to this tasty soup that you can enjoy for lunch or as an appetizer.

Yield 6 servings

Ingredients

1 russet potato

2 broccoli heads

1 medium onion, diced

3 celery stalks, diced

2 medium carrots, cubed

2 garlic cloves, minced

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 quart plain almond milk

3 cups vegetable broth

3 Tbsp.

1/4 green onion, leave 1 Tbsp. to garnish with

1/2 cup vegan sharp cheddar cheese, leave a pinch for garnish

Portobello mushroom “bacon”

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch Vitacost Fine Himalayan Pink Salt

Croutons

1 small ciabatta bread, diced into cubes

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp. garlic powder

Pinch Vitacost Fine Himalayan Pink Salt

Directions

Bacon:

  1. Preheat oven to 400 degrees F.
  2. In bowl, drizzle oil over sliced mushrooms.
  3. Add salt, pepper and smoke flavor. Mix until evenly coated.
  4. On baking sheet, evenly arrange mushrooms.
  5. Bake 10-15 minutes.
  6. Flip mushrooms and bake for another 10 minutes or until brown and crispy.

Croutons:

  1. Preheat oven to 375 degrees F.
  2. Drizzle oil onto baking sheet.
  3. Add diced bread and coat with salt, pepper and garlic powder.
  4. Bake for 10 minutes until golden brown.

Soup:

  1. In large pot, sauté sliced onion, carrot and celery for 5-10 minutes until transparent and soft. Season with salt, pepper and garlic.
  2. Sprinkle flour over sautéed vegetables and mix. Slowly add vegetable stock, almond milk, broccoli and potatoes to pot. Bring to boil and reduce heat to low. Simmer for 30 minutes or until potatoes have cooked. Mix in green onions.
  3. Serve with croutons, green onion, vegan cheddar cheese and mushroom “bacon” on top.

Chef’s tip: You can add 1-1/2 cups of vegan cheddar cheese to the soup directly and stir to mix if desired.

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Dehydrated Granola with Seeds

Homemade granola - The Vegan Rhino
Photo Cred: Jermaine Bullard

Granola is a great snack or topper for your dairy-free yogurt, overnight oats, or smoothies. When making your own mixture of granola, you get to personalize it:  adding seeds, dried fruit, nuts, superfood powders, and more. The two kinds that I have made are: an original flavor and a chocolate flavor (using cocoa powder).

 

Photo Cred: Jermaine Bullard

Yields 32 oz granola

Ingredients

4 cups Bob’s Red Mill Organic Rolled Oats Gluten Free – Quick Cooking

1/2 cup spaghetti squash seeds

1/8 cup Spicely Organics Black Sesame Seeds Jar

1/2 cup Vitacost Certified Organic Maple Syrup Grade A – Non-GMO

1/2 tsp Vitacost Himalayan Pink Salt- Fine

1 cup dried cherries

1/4 cup Hersheys Cocoa Powder

Directions

  1. In a large mixing bowl, combine all above ingredients until thoroughly mixed.
  2. In your dehydrator, set temperature to 115 degrees and set timer for 6-8 hours or until granola is slightly hard. Remove granola from dehydrator trays and break into bite size pieces. Store in air tight container.
    • Oven method: Place granola mixture on slightly greased baking sheet. Set oven to lowest temperature setting and allow to bake until slightly golden. Remove and break up into pieces and store in air tight container.

 

Chef’s tip: If you would like to add cocoa powder to the recipe, you can split the batch in half. Add 1/4 cup of cocoa powder to begin and see how much more to add. Just note you may need to add more maple sugar to sweeten the chocolate powder.

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Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado. 

Yields 4 cups 

Ingredients 

1 medium cucumber

1 large lemon, squeezed

I large avocado 

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine 

1 tsp Spicely Organics Black Peppercorns Tin 

2 cloves garlic 

 

 Directions

  1. In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
  2. Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.

 

Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.

 

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Vegetable Teriyaki Lo Mein

We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.

Yields 3 servings 

Ingredients 

Stir fry:

1 red bell pepper 

1 yellow bell pepper 

1 green bell pepper 

4-5 baby Bella mushrooms

1 small baby boy choy

2 garlic cloves

Tofu:

8 oz extra firm tofu

1 Tbsp. Vitacost Maple Syrup

1 tsp Frontier Co-Op Organic Garlic Powder

1 Tbsp. Tamari 

Pinch of Vitacost Himalayan Pink Salt- Fine

Pinch of Spicely Organics Black Peppercorns Tin, freshly ground 

Teriyaki Sauce:

1/4 cup Kikkoman Organic Soy Sauce

1 garlic clove

1/4 tsp ginger, freshly grated

1 Tbsp. Spicely Organics Black Sesame Seeds Jar

2 Tbsp. saki 

3 Tbsp. Vitacost Certified Organic Light Brown Sugar – Non-GMO 

2 tsp rice wine vinegar 

1/2 tsp Spicely Organics Black Peppercorns Tin, freshly ground

1 tsp corn starch

 

Directions 

  1. To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions. 
  2. Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned. 
  3. In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined. 
  4. In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste. 
  5. Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve. 

 

Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds. 

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Peach Jam

Photo Cred: Ivy Becker

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Photo Cred: Ivy Becker

Yields 8 oz 

Ingredients 

8 medium peaches 

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed 

 

Directions 

  1. Remove skin and mash peaches 
  2. In a saucepan, add sugar and lemon juice to mashed peaches. 
  3. Boil for 10 minutes- stirring frequently. 
  4. Cool and pour into mason jar.