Vegan – Page 2 – The Vegan Rhino

December 17, 2018May 14, 2020

Matcha-Mint Chip Cookie

Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look!

Yields 24 cookies

Ingredients

1 cup vegan butter

1 cup organic sugar

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

1 tsp. peppermint extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 tsp. matcha

1 cup Vitacost mini chocolate chip

Directions

Preheat oven to 350 degrees F.
In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the peppermint, egg replacer and mix to combine.
Add the flour, baking soda, baking powder, salt, and matcha. Stir until combined and then mix in the chocolate chips.
Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: For a professional touch, sprinkle granulated sugar on top of the cookies before baking.

December 16, 2018August 5, 2021

Tofu Scramble

Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!

Yield: 2 servings

Ingredients

14 oz. extra firm tofu, pressed

1/4 tsp. Himalayan fine pink salt

1/4 tsp. onion powder

1/4 tsp. white pepper

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

Using your hands, break up the tofu into small crumbles.
In a frying pan on medium-high heat, add avocado oil. Toss in the crumbles and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick.
Serve with chopped green onion.

Chef’s tip: Feel free to add spinach, peppers, and roasted potatoes for a southwestern style breakfast hash

December 12, 2018May 14, 2020

Russian Teacakes

Have you ever had the chance to enjoy a light and fluffy Russian Teacake cookie during Christmas? If you haven’t, this cookie is perfect since it only uses a handful of ingredients and goes well with any cup of coffee or tea. In thinking back to when my mother would make these, id always manage to sneak a few that were freshly rolled in the powder sugar and slightly warm! Boy oh boy were those the best.

Yields 36 cookies

Ingredients

1 cup vegan butter

1/2 cup powdered sugar

1 tsp. vanilla extract

2-1/4 cups all-purpose flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

3/4 cup finely chopped pecans

powdered sugar to roll

Directions

Preheat oven to 400 degrees F.
In a kitchen-aid mixer, cream together the butter and sugar for 1-2 minutes.
Add the vanilla, salt and slowly incorporate the flour into the mixture until the cookie dough forms. Then add the pecans until combined.
Roll the dough into 1-in diameter balls and place onto a non-stick cookie sheet.
Bake for 10-12 minutes until set, not browned.
Remove form oven and roll the warm cookie into the powdered sugar. Take out of the powder sugar and allow to cool.
Once cooled, place the cookies back into the powder sugar and re-roll to coat.
Serve with coffee or tea.

Chef’s tip: If you’d like, you could also make this recipe with hazelnuts. Just roast them and crack them open!

December 11, 2018May 14, 2020

White Corn Tortilla Soup

This Tortilla Soup is like no other, partially because it is filled with all the things I enjoy most about Mexican cooking, and because it’s plant-based. Normally, it is made with shredded chicken and a lot of cheese, so I am super excited to share this healthier vegan version with you! This meal is packed with a variety of fresh and organic vegetables and is topped with crunchy tortilla strips. This soup will warm you up all winter long!

Yields 4 servings

Ingredients

2 Tbsp. avocado oil

8 white corn tortillas, cut into quarters

2-3 garlic cloves, minced

3 Tbsp. onion, minced

1 tsp. jalapeno pepper, chopped

3 cups white corn

3 cups vine ripe tomatoes

1/3 cup tomato paste

2-1/2 tsp. ground cumin

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground white pepper

1/2 tsp. chili powder

1-1/2 cups filtered water

4 cups organic vegetable broth

1 Tbsp. cilantro, minced

1 cup vegan cheese, optional

Tortilla strips, optional garnish

Directions

In a pot on medium-low heat with your oil, add the corn tortillas and crisp up a bit, roughly 2-3 minutes. Remove and set aside briefly.
Then you will add the garlic, onion, and jalapeño pepper until they are translucent but not browned. Put the corn tortillas back into the pot.
Next add your tomato paste, cumin, salt, pepper, chili powder, water, vegetable broth, cilantro, tomatoes, and half of the corn. Bring to a boil and reduce to a simmer, cooking for 15-20 minutes.
Using a blender or hand emersion stick, blend until soup is smooth in texture. Add the remaining corn and bring back to the stove on a low heat to simmer. Be careful not to let the bottom of the soup burn. Cook for an additional 5-7 minutes.
Serve soup topped with tortilla chips and optional vegan cheese.

Chef’s tip: If you want, you can add 1/4 tsp. Crushed red pepper flakes to spice the soup up for a better kick.

December 7, 2018May 14, 2020

“Lobster” Bomb Sushi Roll

Sushi for dinner is always a fun night out, but why not bring that fun into your own kitchen! This “lobster” bomb roll packs healthy ingredients like an Asian-style chickpea salad and fresh veggies from the farmers markets all rolled in a nori sheet. Bake this until the chickpea salad is bubbly and warm and serve with your favorite garnishes like wasabi, or pickled ginger. This plant-based “lobster” bomb will give you that sushi satisfaction while being in the comfort of your own home. Who’s ready?

Yields 4 rolls

Ingredients

1 (8 oz.) firm tofu

4-1/2 nori sheets

1/4 cup almond milk

1/4 cup vegan mayo

1 cup panko bread crumbs

1 avocado, sliced

1 carrot, julienned

1 cucumber, julienned

2 cups sushi rice, cooked

1 Tbsp. rice wine vinegar

1 tsp. agave

Chickpea topping:

1 cup Vitacost garbanzo beans, cooked

2 Tbsp. soy sauce

1 garlic clove

1/2 tsp. ground ginger

1/2 tsp. siracha

1 Tbsp. green onions, chopped

1 tsp. agave

1 Tbsp. vegan mayonnaise

Directions:

Lobster Tempura:

Place tofu in a press or on paper towel and drain the water out. Slice into 8 cubed sticks.
In a bowl, combine the almond milk and vegan mayo and mix well.
Roll the tofu sticks into the mixture. Then place into the bread crumbs and continue until all tofu has been breaded.
Preheat oven or air fryer to 375 degrees F.
Cook for 10-15 minutes or until crispy and golden brown. Set aside to cool.

Chickpea Topping:

In a food processor, combine all of the toppings for the “lobster bomb” topping and pulse until well mixed (leave some chunks of chickpeas for texture).

Rice:

In a sauce pan, add the rice and water according to the package instructions and cook until done, about 20 minutes or so deepening on the sushi rice. Add the agave and rice wine vinegar, and mix carefully. Set aside to cool.

Assembling:

Add 1/2 cup of rice to the nori sheet (shiny side facing up). With wet finger tips, carefully press the sushi rice to cover the entire sheet, except for an inch from the top.
At the base, add the carrots, cucumber, avocado, and “lobster” tempura. To roll, take the bottom of the mat and roll the sushi forward while tucking the filling in. Pull the roll back and press it firm to make sure it is tight. Roll it again and pull it taught and press it firm until it is completely rolled. Do this to the next three nori sheets until you are finished.
To slice the sushi, cut the roll in the middle, and then the middle of those halves and so on. Lay the sushi on a oven safe plate and top with the chickpea mixture.
Preheat oven to broil.
Place the sushi on the top rack and allow the mixture to get bubbly and a bit brown; remove from oven.
Serve with wasabi, ginger, soy sauce, or your toppings and sauces of choice.

Chef’s tip: Feel free to add whatever you would like as vegetables to this sushi roll. Its a really great recipe to build off of.

December 5, 2018May 14, 2020

Carrot Cake with “Cream Cheese” Frosting

This spiced cake with organic carrots and a non-dairy cream cheese frosting is perfect for any occasion or birthday celebration! Feel free to make this cake gluten-free by using TigerNut flour- its’ a great option for those with nut allergies. I do have to warn you that this cake is effortless to make and dangerously moist so be careful when you taste how flavorful it is. Thanks to this recipe that I get to share with you all, you too will be able to enjoy this amazing dessert!

Ingredients

Cake:

2 cups organic flour

2 tsp. baking powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water

1 cup organic sugar

1 cup Vitacost brown sugar

3/4 cup avocado oil

1/4 cup apple sauce

1/4 cup crushed pineapple

1 tsp. vanilla extract

3 cups shredded carrots

Cream Cheese Frosting:

1 (8 oz) Mykonos Cream cheese

1/2 cup vegan butter, softened

2 cups Vitacost powdered sugar

1 tsp. vanilla extract

Directions

Cake:

Preheat oven to 350 degrees F.
In a mixing bowl, combine white and brown sugar with oil and Egg Replacer. Mix until well combined and then add the apple sauce, crushed pineapple, and vanilla.
Then add the nutmeg, cinnamon, ginger, salt, baking soda, baking powder, and the flour. Once mixed, add the carrots and fold them in.
In a greased cake pan, pour the cake batter in and place in the preheated oven for 30-35 minutes or until the top is nice and golden brown.

Frosting:

In a bowl combine all ingredients and beat until frosting has formed.
Spread evenly over the cake once it has cooled and top with walnuts.

Chef’s tip: If you would like, you can add 1/2 cup raisins to the batter at the end, mixing it in.

December 4, 2018May 14, 2020

Potato Latke

When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth.

Yields 8-10 latkes

Ingredients

4 cups of potatoes, shredded and pressed

1 Tbsp. matzo meal

1/4 cup onion, shredded and pressed

1/2 tsp. garlic powder

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

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp, ground black pepper

Oil for frying

Directions

Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
Add remaining ingredients to the bowl and mix until well combined.
In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes.
Repeat until potato mixture is all gone.
Serve warm with choice of apple sauce of sour cream.

Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!

December 3, 2018May 14, 2020

Homemade Ranch Dressing

Ranch dressing is usually made with buttermilk or other dairy ingredients, but not this time! My homemade ranch dressing is made with fresh parsley, dill and other plant-based ingredients. It’s really the best tasting ranch I’ve had, and better than anything store-bought. Other than it being super easy to make, the benefit of making it at home are having no added chemicals or preservatives that would otherwise been added. This dressing is great to drizzle on any salad or even as a dip for vegetables, so be sure to keep this stocked up in your fridge!

Yields 2-3 servings

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.

Chef’s tip: Feel free to add some cayenne pepper or some sriracha to make this ranch spicy!

November 30, 2018May 14, 2020

Banana Cream Pie

Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth coconut cream.

Yields 8 slices

Ingredients

1 Keebler Ready Crust Graham Pie Crust

1/3 cup organic cane sugar

2 Tbsp. cornstarch

1-1/2 cup almond milk

1 tsp. vanilla extract + 1/2 tsp. for whipped cream

1-2 banana, sliced

1 (14 oz) can coconut cream, not the liquid

4 Tbsp. Vitacost powdered sugar

pinch of Vitacost Himalayan Fine Pink Salt, optional

Directions

In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract. Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
Take the pudding out of the fridge and fold together the whipped cream and pudding.
Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.

Chef’s tip: For optimal quality, allow to set overnight and then serve.

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.