Vegan – Page 5 – The Vegan Rhino

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 17, 2018May 14, 2020

Caramel Apples

After picking apples at a fruit farm, what are you going to do with them? In this recipe, you can take those apples and make an amazing dairy-free caramel that will bring you back to those childhood memories of fall as a kid. This is a great recipe to make with your young ones during the holiday season, so please feel free to give it a try! You and your kids will be so happy with how these come out.

Yields 12 servings

Ingredients

12 apples

1 cup Earth Balance Vegan Buttery Stick

1-1/4 cups Vitacost brown sugar + 1/4 cup water

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

In your sink, allow apples to soak in hot water for 5 minutes to remove the wax. This will help the caramel stick to the apple better. Use a wash cloth to wipe and remove any wax residue as well.
Place popsicle sticks into apples and place into the freezer for 1 hour. This will also allow the caramel to stick to the apples better.
In a sauce pan, add all ingredients and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage).
Remove from heat and and allow to cool slightly before adding the vanilla extract. Allow caramel to cool to thicken.
Remove apples and dunk the frozen apple into the caramel sauce and then immediately into the chopped peanuts. Be sure to carefully press into the caramel to stick.
Place apples onto a lined baking sheet with parchment paper (lightly greased with butter) to prevent sticking. Put into the fridge for an hour to allow caramel to set.

Chef’s tip: To test the caramel, drop a tiny amount into a glass filled with water. If it forms a hard ball, it is ready. Caramel can differ from person to person so this is a neat way to check!

October 16, 2018May 14, 2020

Baked Granola Bars

Baked Granola Bar

Making your own granola bars is such a simple way you can add a snack or quick breakfast meal to your busy schedule. Instead of turning to the alternative “store bought” version, give these a go! In under 30 minutes, you will have an amazing healthy-wholesome bar for each day of the week, leaving you an extra bar to share with a friend.

Baked Granola Bar

Yields 8 bars

Ingredients

2 cups rolled cooking oats

1/2 cup raw unsalted almonds

1/4 pumpkin seeds, shelled or unshelled

1/4 cup walnuts, roughly chopped

1/2 Vitacost pure maple syrup

3 Tbsp. Earths Balance Vegan Buttery Sticks

1/2 tsp. almond extract

1/4 tsp. Vitacost Himalayan Pink Fine Salt

1/2 cup dried cranberries or 1/4 cup chocolate chips

Baked Granola Bar

Directions

Preheat oven to 350 degrees F.
Line a 9” square baking pan with parchment paper and lightly spray with cooking spray. Set aside.
In a bowl, add all ingredients together and mix until oats have soaked up some of the moisture from the maple syrup and butter, pour mixture into the lined pan.
Press granola down so that it is evenly spread across the pan.
Bake for 25 minutes until it is golden brown. Remove from oven and allow to cool slightly before removing bars and slicing. This way you can get nicely cut bars while they are semi-soft before they fully harden.
You can place the granola bars into the refrigerator and store in an airtight container for later or you can enjoy them on top of your yogurt or alone as a snack.

Chef’s tip: Make sure that you use parchment paper so that you can pull the baked outs out of the pan.

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.

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.

October 3, 2018May 14, 2020

Homemade Apple Crisp

Thinking back to this simple yet delicious dessert brings back memories of apple picking at Patterson’s Fruit Farms in Chesterland, Ohio. The warm apples mixed with cinnamon and a hint of nutmeg always pairs perfectly with a heaping scoop of cold vanilla ice cream. Pro Tip: For a crisp crunchy top, be sure to clump your oat mixture up in your hands before placing it on the apples. So get out to your local farm and pick up a bag of fresh apples so you can whip up this apple crisp!

Yields 10-12 servings

Ingredients

8-9 apples, peeled and cored

1 Tbsp. lemon juice

1/2 cup sugar

2 Tbsp. King Arthur organic flour

1/8 tsp. nutmeg

Topping:

1 1/4 cup King Arthur organic flour

1/2 cups whole rolled oats

3/4 cup butter, melted (about 10 Tbsp.)

1/2 cup brown sugar

1/2 tsp. Vitacost organic ground cinnamon

1/4 tsp. Vitacost Himalayan Pink Salt

1/2 cup walnuts, chopped

Directions

Preheat oven to 350 degrees F.
To prepare your apples, first peel, decore, and slice all apples into wedges- slice again to make wedges more thin. Add the lemon juice and using your fingers, mix apples to coat evenly. Next, add the sugar and nutmeg. Set aside.
In a glass mixing bowl, combine oat flour, brown sugar, cinnamon, butter, salt, and walnuts. Mix until topping mixture has formed.
In a casserole dish, pour apple and evenly place the topping mixture over the apples.
Bake for 45 minutes or until bubbly and top is brown.
Serve immediately with a side of ice cream or a whipped cream topping if you choose.

Chef’s tip: You can add 1/2 tsp. vanilla to the apples if you’d like before baking for added flavor.

October 3, 2018May 14, 2020

Cauliflower Pizza with “Tomato” Sauce

Sometimes it can be difficult to find foods that fit our dietary and nutritional needs which is why I have created this gluten and acidic free pizza. Inspired recently by a fellow follower, who is unable to eat tomatoes and has certain dietary restrictions, I came up with this well suitable option. The next family dinner night you have, I invite you to try making this healthy alternative that will leave your belly full. Adding any toppings of your choice is always alright so feel free to get creative!

Yields 1 large pizza

Ingredients

1 head cauliflower (about 4 to 5 cups), riced

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. filtered water

1/4 cup vegan Parmesan, (optional)

1-2 cloves garlic, minced

1 tsp. oregano

1/2 tsp. fresh basil, minced (optional)

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. Spicely Organics Ground Black Pepper

1 tsp. Vitacost olive oil

Directions

Preheat oven to 400 degrees F.
Using a box grater, grate your cauliflower to make the rice and set it aside.
In a medium pot, bring 2 cups of water to a boil and pour in cauliflower rice. Allow to cook for 5-6 minutes or until tender. Drain using a fine mesh strainer or cheese cloth. Squeeze any remaining liquid out- very important step.
In a small bowl, combine your egg replacer and water. Set aside
In a large bowl, combine cauliflower rice, egg replacer, oregano, salt, pepper, basil, garlic, flour, and vegan Parmesan. Mix until dough l-like consistency forms.
On a lined baking sheet with parchment paper, sprinkle with flour or corn meal to help keep it from sticking. Spread out the dough 1/2 in thick so it has a nice crust to it.
Bake for 20-25 minutes.
Remove from the oven and add your sauce of choice, vegetables, protein, cheese, or any topping you’d like. Return to the oven for an additional 7-8 minutes just to brown the toppings or cheese.
Slice and enjoy with parsley or red pepper flakes on top.

Chef’s tip: Make sure to lightly spray or oil the parchment paper so it does not stick to the crust. Also, I pre roasted a few slices of sliced onion, mushroom, and bell peppers to place on top of the pizza before baking it again.

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.

September 26, 2018May 14, 2020

Hot Apple Cider

Each year, I have really enjoyed making my own apple cider with fresh organic apples. There is always the added benefit when you are able to make something from scratch. Controlling the sugar level and what ingredients you are using are key elements in reducing a lot of unwanted processed additives. This recipe will be a fan favorite during the fall and winter months.

Yields 4-5 servings

Ingredients

13 apples

3-4 cinnamon sticks

4 Tbsp. All Spice kernels

3/4 cup sugar

Directions

To prepare apples, decor and cut into slices.
Place into a large stock pot and cover with water. Add sachet of cinnamon and all spice. Place on high heat and bring to a rolling boil for an hour-uncovered. Reduce to low heat and simmer for 2 hours covered.
Remove from stove and pour mixture into blender or use a potato masher. After you blend for a minute or mash it, use a fine mesh strainer to remove all of the pulp.
Serve with vegan whipped cream on top and cinnamon.

Chef’s tip: For a smoother cider, you can use a cheese cloth to strain to remove any further pulp or spices.

September 24, 2018May 14, 2020

Authentic Columbian Arepas

It’s our favorite day of the week, Taco Tuesday! Change it up this week with these soft and fluffy Arepa’s. With only using 4 ingredients, this recipe is a great and easy weekday meal. After pan frying (or baking) these South American treats to perfection, you will want to try filling your Arepa’s with a variety of food! One of my favorite fillings is fresh jackfruit from Bedner’s Farm. It is a great “texture” if you are looking for an arepa with shredded “meat,” add beans, guacamole, tomato and enjoy! Don’t forget to try this with my Ancho Chili Sauce – it’s the perfect finishing touch for Taco Tuesday!

Yields 10 arepas

Ingredients

2 cups P.A.N Harina Blanca – Pre-cooked White Corn Meal

4 Tbsp. Earth Balance Vegan Buttery Sticks

2 1/4 cups of hot water

1 tsp. Vitacost Himalayan Pink Salt, for flavor

Directions

In a large mixing bowl, combine corn meal, melted butter, and salt. Slowly add the hot water in increments and mix until a dough-like consistency has formed.
- Note** Do not allow dough to get gooey, it should be slightly wet.
Next, grab a handful of the dough (roughly 1/4 cup) and roll it in to a round sphere. Flatten dough in to a disk shape using the palm of your hand.
Drizzle oil into frying pan and turn on medium-high heat. Cook arepas for 2-3 minutes on each side or until slightly golden brown.
Allow to cool and slice in half. Add desired fillings and enjoy.

Chef’s tip: For added flavor, you may choose to add some extra seasonings: cumin, oregano, red pepper flakes, or adobe all purpose seasoning.