vitacost – The Vegan Rhino

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 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.