Thanksgiving – Page 2 – The Vegan Rhino

November 18, 2019May 14, 2020

Pineapple Upside-Down Cake

Sweeten up your life with this vegan Pineapple Upside-Down Cake. Super moist and full of flavor! Inspired by Dan and Méz amazing pineapple leather wristband and classic-style watch, I thought why not veganize an old favorite of mine. It’s perfect for the holidays or re creating that flip-flop and t-shirt weather vibe.

Yield 8

Ingredients

Topping:

1/2 cup Vitacost light brown sugar

1/4 cup vegan butter, softened

10 pineapple slices, fresh or canned

16-19 maraschino cherries

Cake:

1/3 cup vegetable shortening

1 cup organic cane sugar

3/4 cup oat milk

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

1-1/3 cup King Arthur organic flour

1-1/2 tsp. baking powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Preheat oven to 350 degrees F.
In a 9×2 inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the melted butter; arranging the pineapple slices over the brown sugar. Place cherries in the center and gaps where the pineapple slices touch.
In a medium bowl, sift together the flour and baking powder; set aside. In a stand mixer, beat together the sugar and shortening, about 2 minutes. Mix together the egg replaced and water and allow to sit until thickens. Add the egg replacer and oat milk, mixing until well combined. Slowly add the dry ingredients into the stand mixer. Once combined, beat for 2 to 3 minutes on medium-high. Pour the batter directly on top of the pineapple slices and cherries.
Bake for roughly 50 to 55 minutes or until the cake edges pull away from the cake pan. Once done baking, place a heat proof plate on top of the cake pan and flip it over. Allow to sit for 1 minute to let the caramel drizzle over; remove pan.
Serve warm with a side of vegan vanilla bean ice cream.

Chef’s tip: Remove the cake quickly from the pan otherwise the fruit will stick to the bottom. Have a cake board or plate ready to go.

Other recipes

Butternut Squash Mac and Cheese

Plant-Based “Filet Mignon”

Roasted Balsamic Glazed Vegetable Salad

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

October 19, 2019October 31, 2020

Butternut Squash Mac and Cheese

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Yields 6 servings

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Himalayan salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

1 lb. box elbow pasta, cooked

Directions

In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes. Add the cheddar and Parmesan cheese, stirring until melted.
Using an immersion blender, purée the squash mixture until smooth. Mix in the pepper and nutmeg.
In a large bowl, combine the pasta with the sauce.
Stir until the pasta is well combined and the cheese has melted.
Serve and enjoy.

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well.

January 11, 2019October 31, 2020

Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Yields 2-3 servings

Ingredients

1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!

December 24, 2018October 31, 2020

Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.

Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

December 22, 2018October 31, 2020

Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

November 24, 2018May 14, 2020

Tofurky and Roasted Vegetable Medley

Roasted to perfection, these oil-free potatoes and veggies are the ultimate holiday experience! Using some vegetable broth and lemon, you can actually create a natural oil that will allow your food to not stick. Toss in fresh slices of orange and some herbs from your garden to give you the perfect side dish for any dinner or holiday party. Simply add your roast of choice and allow all of the flavors to meld together until its all done.

Yields 5 servings

Ingredients

1 Tofurky

1/4 cup vegetable broth

24 oz. potatoes

3-5 small carrots

1 celery stick, cut in 4 pieces

1 small onion, halved and quartered

1 Tbsp. fresh rosemary, chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh lemon juice

2 garlic cloves, minced

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. black ground pepper

Directions

Preheat oven to 350 degrees F.
In a roasting dish, place the thawed Tofurky on the bottom. Season and coat evenly with poultry seasoning, vegan butter, and thyme.
Place the potatoes, onion, celery, and carrots around the Tofurky.
In a small bowl, mix the rosemary, parsley, lemon juice, and garlic. Pour this mixture over the potatoes and season with the salt and pepper.
Place in to the oven and bake for 1-1/2 hours.
Serve and enjoy

Chef’s tip: You can always add orange slices for extra citrus flavor!

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

November 20, 2018May 14, 2020

Garlic and Chive Mashed Potatoes

This plant-based mashed potato with garlic and cloves is so unbelievably delicious! Not only is this perfect for those Thanksgiving side dishes, but it may even qualify for Christmas. The best combination (in my opinion) are russet and Yukon gold potatoes. They really give you that perfect fluffy and creamy texture that you are looking for. Pair that texture with the fresh herbs, seasoning, and cashew milk and you’ll have yourself the perfect duo!

Yields 3-4 servings

Ingredients

4 potatoes, peeled and diced

1/4 cup cashew milk

1 Tbsp. nutritional yeast

1/2 tsp. garlic powder

1/4 tsp. onion powder

2 Tbsp. chives

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a pot on medium-high heat, add the peeled and diced potatoes and cook until you can stick it with a fork and it falls off. Pour into a strainer and add to a mixing bowl.
In the bowl with potatoes, begin to mash with a mixer (or stand mixer) and add the butter. Next add the cashew milk, salt, pepper, onion powder, garlic, nutritional yeast, and chives.
Place potatoes into a serving dish and enjoy

Chef’s tip: If you would like to make these a bit more on the garlic and cheesy side, feel free to add double the amount

November 19, 2018November 28, 2020

Nanas Stuffing

My Nana’s stuffing recipe will complete any Thanksgiving meal or dinner! Here is another favorite of my Nana’s holiday cooking that I am excited to share with you all. Tossing homemade dried bread cubes with celery, onions, butter, and then topped with vegetable broth and baked to perfection. Pouring hot gravy over this stuffing is really what I crave each Thanksgiving, it’s just really that good. Be sure to save some room on your plate this year for this incredibly fresh and moist stuffing.

Yield: 6-8 servings

Ingredients

3 loaves of stuffing bread (or day old bread)

1-3/4 cup vegetable broth

2 sticks vegan butter

1 cup onion, chopped

1 cup celery, chopped

6 Tbsp. Bob’s Red Mill Egg Replacer + 12 Tbsp. filtered water, mixed

Seasoning:

2 tsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 tsp. onion powder

2 tsp. fresh dill, chopped or 1/2 tsp. dried dill

1 tsp. paprika

Directions

Preheat oven to 300 degrees F.
Place the poultry seasoning, paprika, dill, onion powder, salt, pepper in to a small bowl and mix. Set aside.
On a baking sheet, place the sliced bread on to the pan and bake for 15 minutes, and turn bread cubes around. Bake for an additional 15-20 minutes slowly turning the cubes around. Once all of the bread is toasted, put them into a big bowl (you may need to use two).
In a frying pan, add the butter, onions, and celery. Sauté for 5-10 minutes or until the celery is soft. Dump the mixture directly over the bread cubes.
Then pour the seasoning mixture, egg replacer, and vegetable broth over evenly, mixing until well incorporated. The bread cubes should be wet but not soggy or overly soaked.
Preheat oven to 350 degrees F.
In a greased casserole dish, add the bread mixture and bake for 1 hour or until golden brown.
Allow to set for 5 minutes before serving.

Chef’s tip: Feel free to make this the day before and place it in the refrigerator overnight.