Vegan – Page 8 – The Vegan Rhino

August 17, 2018October 31, 2020

Baked Spaghetti Squash Lasagna

Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!

Yields 2 servings

Ingredients

1 large spaghetti squash

2 garlic cloves

1/2 cup cooked TruRoots Organic Sprouted Green Lentils

2 cups homemade tomato sauce

4 cups of baby spinach (2 handfuls)

4 oz. baby bella mushrooms

1 medium yellow onion, diced

1 tsp Simply Organic Thyme Leaf

1 tsp. fresh basil, chopped

1 tsp. fresh parsley, chopped

1 tsp Vitacost Himalayan Pink Salt

1 tsp Spicely Organics Ground Black Pepper

Directions

Preheat oven to 400 degrees F.
Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.

Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.

August 14, 2018May 14, 2020

Sun-Dried Tomatoes in Olive Oil

Savory sun-dried tomatoes are great to have on hand for making homemade sauces, dips and spreads. But in order to have them, you have to buy them. If you’re familiar with my blog, you know by now that I’m not a fan of store-bought, preservative-packed items. That said, I’ve come up with a fool-proof recipe to make them (and store them) at home! Plus, when stored in a pretty jar, the deep-red dried tomatoes you’re left with double as gifts you can share with family and friends for special occasions. I’m a huge fan of canning and after trying this recipe you will be too. This process naturally gives your food a longer shelf life as they marinade in organic spices and seasonings—yum! Is your mouth watering yet? Mine is! Let’s get cooking.

Yields 16 oz

Ingredients

10 plum tomatoes, dehydrated*

3 cloves garlic, sliced

1 large sprig rosemary, cut into 4 pieces

10 basil leaves

16 oz. La Tourangelle 100% Extra Virgin Olive Oil

1/4 tsp. Spicely Organics Thyme Whole Tin

1/4 tsp. Simply Organic Basil

1/4 tsp. Simply Organic Oregano

Pinch Vitacost Fine Himalayan Pink Salt

Pinch Spicely Organics Ground Pepper Black

Directions

Wash and slice plum tomatoes into evenly cut 1/4-in. disks and place onto dehydrator tray or baking sheet. Sprinkle tomato slices with salt and oregano (make sure to season each side).
Set dehydrator to 95 degrees F. Insert tomatoes and cook 4-5 hours, depending on how thick you cut the tomatoes. Monitor tomatoes to ensure they do not get too hard–you want them to have a slight bend in them still.
- *To dehydrate in oven, cook tomatoes on baking or roasting pan at lowest temperature for 10-15 minutes, watching closely to ensure they do not brown.
Once tomatoes are finished, stack into a mason jar with garlic, rosemary, thyme and basil. Fill jar with olive oil. Set on counter for up to 4 days or place in refrigerator for up to a week.

Chef’s tip: Smash garlic before you slice it. This will help release more flavor into the sun-dried tomatoes.

August 13, 2018May 14, 2020

Wisam’s Infamous Falafel

Ground up chickpeas, parsley, onion, and cumin are just a few of the already short list of ingredients to make this falafel. The best part is that you throw all of it into your food processor and let it do its thing. Once you have mastered this recipe, you will be able to make many different things such as: falafel salads, burgers, and sandwiches.

Yields 10 Falafel

Ingredients

16 oz. Vitacost Garbanzo Beans, soaked overnight

3 Tbsp. Flat Leaf Italian Parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de seeded – to taste

1 tsp Vitacost Himalayan Pink Salt- Fine

1 tsp Spicely Organics Black Peppercorns- Tin

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
Form into 1″ balls- and place onto a lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping periodically to brown all sides.
- *Option to fry your falafel, place pot over medium-high heat and fry falafel until browned- 2 to 5 minutes per side.
Serve on sliced open pita bread with diced cucumbers, onion, tomato, and Raw Creamy Cucumber Dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

August 10, 2018May 14, 2020

Orange-Mango Smoothie

If you like mangos, you will have to try this! Being both refreshing and nutritional, this is a perfect way to get in added fruit and other vitamins. The best part is you can either use freshly frozen fruit (if you have the time) or you can do store bought cubed frozen mangos. Accompanying your mango on the swirl-wind of a ride in your blender will be your freshly squeezed orange juice. This natural source of Vitamin C is perfect to boost your immune system and keep you healthy. Your body will thank you, so go ahead and pull that blender to make an amazing creamy mango-orange smoothie.

Yields 16 oz

Ingredients

3 cups frozen mango, diced

3 cups frozen oranges, sliced

2 cup Plain Almond Milk

5 mint leaves

1 scoop Garden of Life Raw Organic Protein Powder Unflavored, optional

Directions

Blend all ingredients until smooth.

Chef’s tip: You can change the consistency by adding more or less almond milk to the blender. If you would like, you can also add a banana to the mixture and blend until smooth.

August 9, 2018May 14, 2020

Falafel Sandwich

Looking at these pictures right now is making me want to make this all over again! This falafel recipe was inspired from my wonderful co-worker who spoils us on occasion with many different treats. One being, Wisam’s Infamous Falafel. After making them over and over, I finally was able to create my own measurements and flavor profile. She still rains supreme, however, I have really enjoyed playing with the ingredients to see what works and what does not- and that is what cooking is all about. I could not be more excited for you to try these as I was to show her these pictures. She inspired me to try something outside of what I have never done and for that I am grateful. Challenging yourself to do something new is really awesome, especially in creating a meal. Now.. start soaking those chickpeas and get prepared to make the best falafel sandwich of your life!

Yields 2 Sandwiches

Ingredients

16 oz Vitacost Garbanzo Beans, soaked overnight

3 Tbsp. Flat Leaf Italian Parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de seeded – to taste

1 tsp Vitacost Himalayan Pink Salt- Fine

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

1 tsp Spicely Organics Black Peppercorns- Tin

Directions

In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
Form into 1″ balls. Place on to lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping half way through.
Serve in a pita with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

August 7, 2018May 14, 2020

Cinnamon Rolls with “Cream Cheese” Frosting

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions

In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine.
Sift together flour and salt into a bowl, slowly pour dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
Preheat oven to 375 degrees F.
Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size.
While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready.
Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top.

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.

August 1, 2018May 14, 2020

Peach Jam

Are you getting tired of using butter on your toast each and every morning for breakfast? Taking some fresh peaches and mashing them up to create a fresh jam is super easy. Store bought food just is not cutting it anymore and this is a much better alternative to those varieties. Spread this peach jam on your toast and artisan sandwiches or wherever you’d like.

Yields 8 oz

Ingredients

8 medium peaches

1 cup Florida Crystals Organic Cane Sugar

1 small lemon, squeezed

Directions

Remove skin and mash peaches
In a saucepan, add sugar and lemon juice to mashed peaches.
Boil for 10 minutes- stirring frequently.
Cool and pour into mason jar.

August 1, 2018May 14, 2020

Plain Almond Milk

Almonds are a great source for an abundance of different nutritional benefits. To highlight a couple, almonds are filled with antioxidants, magnesium and it is non-dairy! Making your own almond milk is really easy and only needs a few ingredients. The best thing is that you can make this in big batches to last you for your week of smoothies, oats, sauces, and more!

Yields 32 oz

Ingredients

1 cup Vitacost Organic Raw Almonds, soaked overnight

4 cups filtered water

1/8 tsp Vitacost Himalayan Pink Salt- Fine

2 medjool dates, pitted

1 tsp Frontier Co-Op Organic Vanilla Extract, optional

Directions

Combine almonds, water, salt, dates, and vanilla extract. Blend for 1 minute, or until thoroughly emulsified.
In a fine strainer, pour almond milk to catch the pulp. Press as much liquid from pulp as you can. You can place this on a greased baking sheet to dry- bake at 175 degrees or lowest oven temperature until dry, place into food processor to make flour or meal.

Chef’s tip: For Chocolate Almond Milk- add 2 Tbsp cocoa powder. For Strawberry Almond Milk- add 1/2 cup fresh strawberries, blend till smooth.

July 20, 2018May 14, 2020

Supreme Chocolate Chip Cookies

Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake

Yields 44 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Florida Crystals Organic Cane Sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. Water, mixed

2 1/2 cups King Arthur Organic Flour

2 tsp Plain Almond Milk

1 tsp baking soda

1 tsp Simply Organic Madagascar Pure Vanilla Extract

1/2 tsp Vitacost Himalayan Pink Salt

2 cups Vitacost Semi-Sweet Chocolate Mini-Chips

Optional: 1 cup peanuts or walnuts, chopped

Directions

Preheat oven to 350 degrees.
In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.

Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

July 17, 2018July 20, 2020

Nut-Free Banana Bread

Seeing spots? Nope, your speckled bananas aren’t spoiled! It’s just a result of the fruit’s ripening process. The more brown spots a banana has, the more sugar it contains—thus, the sweeter it becomes! It’s incredible, it’s edible and it’s perfect for making sweet, nut-free and eggless banana bread. So next time you think about tossing a bushel of mushy bananas, opt to reduce food waste with this simple, vegan-friendly recipe. If you’re craving some extra flair, add chocolate chips, raisins or seeds into the mix before baking!

Yields 8-10 slices

Ingredients

4 or 5 ripe bananas, mashed

1-1/2 cup Organic King Arthur All-Purpose Flour

1 cup organic cane sugar

1/2 cup dairy-free butter

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

1 tsp. baking soda

1/2 tsp. Vitacost Himalayan Pink Salt

1/2 tsp. Simply Organic Madagascar Pure Vanilla Extract

Directions

1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.

2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.

3. In separate mixing bowl, sift flour, baking soda and salt.

4. Slowly combine dry and wet ingredients until fully incorporated. Add vanilla and stir until just combined—do not overmix.

5. Pour batter into greased and/or floured loaf pan. Bake 55 to 60 minutes or until golden brown. When ready, remove from oven and let cool completely.

Chef’s tip: If you prefer your bread on the fancier side, slice a banana in half lengthwise. Then, take one half and slice it again. Lay two slices on top of batter in loaf pan before placing in oven. Bake according to directions above.

As seen on Vitacost’s Blog- click here. You may also find the above listed ingredients and more by visiting Vitacost.com