salsa – The Vegan Rhino

October 6, 2020October 6, 2020

Restaurant-Style Salsa

If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?

Yield 10 servings

Ingredients

28 ounces whole plum tomatoes, halved and seeded

1 small onion, halved

1 small jalapeño, seeded

2 large garlic cloves

3/4 tsp. ground cumin

1/4 tsp. organic cane sugar

1/4 tsp. Himalayan pink salt

1 small lime, juiced

3-5 sprigs cilantro

Directions

In a food processor, combine all ingredients and pulse until chunky. Keep pulsing until desired consistency is achieved.
Store in an airtight container in refrigerator until ready to serve.
Serve with chips.

Chef’s tip: Make sure you remove the seeds from the tomatoes to reduce the water content if you’d like.

May 7, 2019May 14, 2020

Plant-Based Taco Burger

This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.

Yields 4 patties

Serves 2-4 people

Ingredients

1 pouch Neat Original Mix

1/2 cup filtered water

1/4 cup diced red bell pepper

3 Tbsp. yellow onion, minced

2 Tbsp. yellow corn

2 tsp. Chili powder

1/2 tsp. cumin powder

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 garlic clove, minced

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground black pepper

Directions

In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
Add red pepper, corn, onion, oregano, chili powder, cumin, smoked paprika, minced garlic, salt and pepper. Mix until well combined and form into 4 patties.
In a skillet on medium-high heat, and about 2 tsp. vegetable broth (or water) for an oil-less approach. Add the patties once hot and cook for 2 to 3 minutes on each side, or until lightly browned.
Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
Serve immediately

Chef’s tip: Feel free to make a sauce with vegan mayo and sriracha!

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April 16, 2019May 14, 2020

The Best Vegan Fajita’s

Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.

Yields 2-1/2 cups

Serves 2-3 people

Ingredients

1 (8 ounce) package extra firm tofu

1 medium red bell pepper, sliced

1 medium yellow pepper, sliced

1 medium orange pepper, sliced

1 poblano pepper, de seeded and sliced

1 medium onion, sliced

1 garlic clove, minced

1 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1-1/2 tsp. chili powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

Directions

Combine seasonings together and set aside.
In a frying pan on medium high heat, add oil, peppers, onion, garlic, and sauté for 5 minutes. Add cubed tofu, seasoning, water and toss until well combined.
Cook for 2-3 minutes or until tofu is warmed through.
Serve immediately with tortilla, salsa, guacamole, and cheese.

Chef’s tip: For extra heat, add a slice jalapeño pepper when sautéing!

Extra Recipes

Guacamole Recipe

Mango-Pineapple Salsa Recipe

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January 8, 2019May 14, 2020

20-Minute Veggie Quesadillas

Making this nutritiously-packed Veggie Quesadilla is an easy week day meal, but also a crowd pleaser (especially on those taco Tuesday nights)! In developing this recipe, I really wanted to give you guys something that tasted like it cooked for hours, but in reality, took less than 30 minutes. Normally quesadillas are used with lots of cheese, sour cream, and everyone’s favorite- pulled chicken! Not this one though!! I love using mushrooms as mock “meat” for texture and added nutrients as well as non-dairy cheese alternatives (that are just as cheesy). Whose ready to make the best Veggie Quesadilla around?!

Yields 5-7 servings

Ingredients

5-7 flour tortillas

1 medium onion, sliced

1 red bell pepper, sliced

2 cups sliced Shiitake mushrooms

3/4 cup fresh corn

3 Tbsp. filtered water

2 cup black beans, soaked and cooked

1-2 garlic cloves, minced

1 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. hemp seeds

1/4 tsp. ground black pepper

1/2 cup guacamole

1/2 cup fresh salsa

3 cups cooked rice

Directions

In a frying pan, sauté the onions, mushrooms, garlic, and peppers until translucent and slightly brown on medium heat.
Add the corn, black beans, and seasonings. Give a good mix and cook for 6-8 minutes until everything is warmed through and thickened. Salt and pepper to taste.
Spoon mixture onto a tortilla with rice and fold in half.
In a slightly greased pan, pan fry both sides for 2-3 minutes to allow the outside to brown.
Slice and serve with guacamole and salsa.

Chef’s tip: Add some sauce to this quesadilla by making my ancho chili sauce! It’s spicy and the perfect addition.

November 27, 2018May 14, 2020

Baked Enchiladas

This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.

Yields 8 enchiladas

Ingredients

Enchiladas:

8 flour tortillas

2 cups Vitacost black beans

1/2 cup corn

1/2 jalapeño, de-seeded and chopped

1/2 cup onion, chopped

1 (8 oz.) shitakii mushroom, chopped

1/2 cup salsa

1-2 Tbsp. vegetable broth, for sautéing

1 tsp. fresh cilantro

1 tsp. fresh parsley

2 cloves garlic

1 tsp. ground cumin

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Sauce:

6 vine tomatoes + 1-1/2 cup filtered water

3 Tbsp. chili powder

1 cup vegetable broth

2 tsp. ground cumin

1 Tbsp. garlic, minced

1/2 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. flour

Directions

Sauce:

In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
Cook for 15-20 minutes and pour into a blender, mixing until smooth.
Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
Set aside until you are ready to pour over the enchiladas.

Enchiladas:

In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes.
Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat.
Preheat oven to 375 degrees F.
Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
Bake for 20-25 minutes or until bubbling.
Serve with guacamole and salsa, or toppings of choice.

Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce.

October 30, 2018May 14, 2020

Mango-Pineapple Salsa

Brighten up your next taco night with this mango-pineapple salsa or enjoy this on top of a crab-less “crab cake”, whatever you choose to pair it with, I promise this salsa will bring a fresh taste to your meal! In most cases, salsa is pretty boring, but this 7 ingredient mango-pineapple salsa will liven’ things up a bit! The unique blend of fruit, lime, onion, and hint of mint will have you dipping chips over and over again!

Yields 3-4 servings

Ingredients

2 cups mango, diced

1 cup pineapple, diced

1/4 cup red onion, chopped

1 small red pepper, small cubes

1 cup cherry tomatoes, cut in quarters

10-12 fresh mint leaves, chopped

1 tsp. jalapeno, minced (optional)

1 medium lime, juiced

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

In a mixing bowl, combine all above ingredients. Stir until completely mixed and set in the refrigerator for 1 hour to allow flavors to meld.
Serve with chips or on top of tacos, enchiladas, etc.

Chef’s tip: If you would like to add more heat, feel free to add the seeds of the jalapeño to spice it up.

October 16, 2018May 14, 2020

Mexican-Style Stuffed Peppers

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Yields 4 stuffed peppers

Ingredients

4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder

Directions

In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.

Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.