Restaurant-Style Salsa

Restaurant-Style Salsa - The Vegan Rhino

Restaurant-Style Salsa - The Vegan Rhino

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?

Restaurant-Style Salsa - The Vegan Rhino

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

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

 

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

Maduros- Fried Sweet Plantains

Maduros-Fried Sweet Plantain -

Maduros-Fried Sweet Plantain - The Vegan Rhino 

These sweet plantains are fried to a deep golden brown and soft. Sprinkled with salt and served up with rice and beans, this delicious side dish can quickly become your dinner. If you haven’t tried making plantains before, its super simple to do! Its literally 3 simple ingredients, and two of them you may already have in your pantry.

Maduros-Fried Sweet Plantain - The Vegan Rhino

Yield 3

Ingredients

2 yellow/black plantains, 3/4-inch thick diagonal slices (Plátanos amarillos)

1/4 cup avocado oil, for frying

Sprinkle Himalayan Pink salt

 

Directions

  1. Slice ends and 1 long slice through the skin only. Peel back and slice in 3/4-inch thick diagonal slices.
  2. In a skillet on medium-high heat with oil, pan fry the plantain slices for roughly 2 1/2 minutes on each side or until golden brown. Remove and set on a towel to drain and sprinkle with salt.
  3. Serve warm with rice and black beans or side of choice.

 

Chef’s tip: For extra soft and golden brown maduros, reduce the heat to low after browning each side and cook for 6 minutes.

Tostones- Fried Green Plantains

Tostones- Fried Green Plantains - The Vegan Rhino

Tostones- Fried Green Plantains - The Vegan Rhino  

Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.

Tostones- Fried Green Plantains - The Vegan Rhino

Yield 18

Serves 4

Ingredients

2 green plantains, 1-inch thick slices (Plátanos verdes)

1/4 cup avocado oil, for frying

Himalayan Pink salt, for sprinkling

Tostones- Fried Green Plantains - The Vegan Rhino

 

Directions

  1. Slice ends and 3 long slices through the skin only. Peel back and slice in 1-inch thick slices.
  2. In a skillet on medium-high heat with oil, pan fry the plantain rounds for 3 minutes or until golden in color. Remove and set on a kitchen towel to drain excess oil.
  3. Using a clean glass, use the bottom to smash the plantains. Re fry in oil until crispy for 1 minute on each side. Remove onto paper towels to drain and sprinkle with salt.
  4. Serve warm with sauce of choice or Puerto Rican-style with a slice of avocado.

 

Chef’s tip: Take 1 cup water and add 1 Tbsp. minced garlic with juice of 1 lime. Dunk smashed plantains for 5-10 seconds before drying and re frying.

Chipotle Adobo Chorizo Tacos

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

Chipotle Adobo Chorizo Tacos - The Vegan Rhino 

For those quick nights when you want something delicious but simple, these soy chorizo tacos are amazing. With a couple of enhancements, you can really bring out the natural flavors of this dish without spending too much. This chorizo recipe is delicious for tacos, enchiladas, nachos, and plenty of other dishes.

Chipotle Adobo Chorizo Tacos - The Vegan Rhino

Yield 4

Ingredients

1 Tbsp. avocado oil

1/2 cup finely chopped yellow onion

1/2 tsp. minced garlic

1/2 cup poblano pepper, finely diced

1 soy chorizo (I used Trader Joe’s)

1 Tbsp. chipotle in adobo sauce, minced

Directions

  1. In a frying pan on medium-high heat, add oil and onions. Cook for 3-5 minutes and then add the garlic, poblano, chorizo, and chipotle chili. Cook for 4 minutes or until chorizo is lightly browned.
  2. Serve chorizo in taco with cilantro, salsa, guacamole, or your choice of toppings.

 

Chef’s tip: Add a tablespoon or two of your favorite salsa to add depth to the flavor of the dish.

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.

 

Plant-Based Taco Burger

Plant-Based Taco Bureger

Plant-Based Taco Bureger

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.

Plant-Based Taco Bureger

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 

  1. In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
  2. 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.
  3. 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.
  4. Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
  5. Serve immediately

 

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

 

 

The Best Vegan Fajita’s

The Best Vegan Fajita's

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.

The Best Vegan Fajita's

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

  1. Combine seasonings together and set aside.
  2. 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.
  3. Cook for 2-3 minutes or until tofu is warmed through.
  4. Serve immediately with tortilla, salsa, guacamole, and cheese.

 

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

 

Extra Recipes

CBD Infused Guacamole

CBD Infused Guacamole
CBD Infused Guacamole

With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.

CBD Infused Guacamole

Yields 2-3 servings

Ingredients

3 Haas avocado

1 tsp. CBD oil of choice

1 tsp. garlic, minced

1/2 tsp. cinnamon

1/2 cup red onion, diced

1/4 red chili or jalapeño, diced (optional)

1 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh lime juice

1-2 tsp. fresh cilantro, minced (optional)

Directions

  1. In a bowl, combine all ingredients and mash up until desired consistency is met.
  2. Serve with chips or other sides.

Chef’s tip: This recipe can be mad with or without the CBD oil.

Black Bean Soup

Black Bean Soup
Black Bean Soup

Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!

Black Bean Soup

Yields 3-4 servings

Ingredients

4 cups black beans, soaked overnight

4 celery sticks, chopped,

1 cup minced onion

1 red bell pepper, chopped

1/2 jalapeno pepper or habanero, optional

1-2 Tbsp. avocado oil

3 garlic cloves, chopped

4 cups vegetable broth

2 cups freshly diced tomatoes

3 tsp. ground cumin

1-3/4 tsp. ground coriander

1 tsp. cilantro, optional

1-2 bay leaves

1 tsp. lime juice

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
  2. Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
  3. Remove the bay leaf from the soup and add the lime juice. Give a good stir.
  4. Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).

Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.

Baked Enchiladas

Baked Enchiladas

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.

Baked 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: 

  1. 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.
  2. Cook for 15-20 minutes and pour into a blender, mixing until smooth.
  3. Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
  4. Set aside until you are ready to pour over the enchiladas. 

Enchiladas: 

  1. 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. 
  2. 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. 
  3. Preheat oven to 375 degrees F.
  4. 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.
  5. Bake for 20-25 minutes or until bubbling. 
  6. 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.