pecans – The Vegan Rhino

February 27, 2020May 14, 2020

The Ultimate Sweet Potato Fries

Sweet Potato Fries with Pecans - The Vegan Rhino

You guys are going to flip over this recipe! These ultimate sweet potato fries were made using my air-fryer, giving them the perfect crunch. These are going to be a new fan favorite in your house, so be prepared! Whether you are looking for a new side dish or just a quick and simple snack, these are them.

Yield 2

Ingredients

1 large sweet potato, sliced

1-1/2 Tbsp. avocado oil

3/4 tsp. ground cinnamon

1/8 tsp. garlic powder

1/8 tsp. ground nutmeg

Pinch of Himalayan Salt

2 Tbsp. butter, sliced

1/4 chopped pecans

1 Tbsp. agave

1 Tbsp. freshly chopped parsley

Sauce:

1/4 cup vegan mayonnaise

1/2 tsp. smoked paprika

1/4 tsp. Apple cider vinegar

1 tsp. water

2 tsp avocado oil

1/8 tsp. garlic powder

Pinch of Salt and pepper

Directions

Cut the sweet potato French fry style and coat with all the ingredients (except the sauce).

Air fry at 400 degrees for 15 min. Add the sliced butter, agave, and pecans; Cook for an additional 7-8 min.

Garnish with sauce and parsley.

Chef’s tip: If you coat the sweet potato fries with the agave in the beginning, make sure to watch so they do not burn.

December 24, 2019May 14, 2020

Mandelbrot Cookies

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

Preheat oven to 350 degrees F.
In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.