pumpkin – The Vegan Rhino

October 21, 2019October 31, 2020

Pumpkin Spice Oatmeal Cookies

Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!

Yields 20

Ingredients

3/4 cup Simple Truth organic sugar

1/2 cup vegan butter, softened

1 cup King Arthur organic flour

1-1/2 cups rolled old fashioned oats

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

1 tsp. pumpkin pie spice

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. baking soda

1 tsp. vanilla extract

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

1/3 cup pumpkin purée

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.

In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.

Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.

Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.

Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.

Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack.

Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!

Other Pumpkin Recipes…

Rhino’s Pumpkin Roll

Stuffed Pumpkin with Rice and Mushrooms

November 21, 2018May 14, 2020

Stuffed Pumpkin with Rice and Mushroom

Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!

Yields 2-3 pumpkins

Ingredients

2-3 pumpkin pie pumpkin (or 1 large pumpkin)

2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)

4 cups white rice, cooked

1 stick vegan butter

2 cups onion, chopped

1-1/2 cup celery, chopped

1/2 cup red wine, de-glaze

3 Tbsp. Worcestershire, to coat each pumpkin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. Vitacost Himalayan Fine Pink Salt

2 tsp. pepper

Directions

Preheat oven to 350 degrees F.
To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.

Chef’s tip: The darker the pumpkin the better. The

October 18, 2018October 31, 2020

Pumpkin Gnocchi

Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner.

Yields 4 servings

Ingredients

1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, combined

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced

7-8 fresh sage leaves

Directions

Preheat oven to 400 degrees F.
On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape.
Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter).
Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.

October 12, 2018October 31, 2020

Rhino’s 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!

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:

Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and lightly grease with cooking spray or vegan butter.
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.
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.
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.
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).
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:

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

Assembly:

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

September 30, 2018October 31, 2020

No-Bake Pumpkin Cheesecake Bars

Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!

Yields 15 servings

Ingredients

Filling:

1/2 cup Vitacost pure maple syrup

2 tsp. pumpkin spice seasoning

2 8 oz. containers of Miyoko’s “Cream Cheese”

1 tsp. vanilla extract

1 1/2-2 cups pumpkin purée, homemade

1 tsp. lemon juice, freshly squeezed

Crust:

2 cups raw almonds, unsalted

8 mejdool dates, pitted

1 Tbsp. pure maple syrup

4 Tbsp. vegan butter or coconut oil

1/3 cup gluten-free rolled oats

1/2 tsp. pumpkin spice seasoning

1/4 tsp. cinnamon

Whipped “Cream”:

1 13.5 oz. can coconut milk, full fat

1/4 tsp. powdered sugar

1/4 tsp. vanilla extract

Directions

To make your crust using a food processor, combine the graham cracker crumbs, coconut oil, and mejdool dates. Pulse until mixture is well combined and is crumbly-looking.
Press crust mixture into a 11”x7” cake pan that has been lined with parchment paper. Set aside.
In a Kitchen-aid stand mixer, pour “cream cheese”, maple syrup, vanilla extract, pumpkin purée, pumpkin spice, and lemon juice and mix until well combined.
Pour mixture into the prepared pie crust and place into the freezer for at least 2 hours to set (overnight-48 hours preferred).
In your stand mixer, combine coconut cream, vanilla, and powdered sugar and whisk for 2-3 minutes until very smooth, be careful not to over mix.
Once bars have set, allow to defrost for 20 minutes before slicing into equal squares and top with whipped cream and a pecan.

Chef’s tip: Feel free to make the crust out of walnuts and almonds or use a mixture of graham cracker crumbs with walnuts or almonds.