The Vegan Rhino
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My mission with The Vegan Rhino is not only to promote healthy foods and simple recipes, but it's to help animals living, breathing, sentient beings live a life without being confined, tortured or killed inhumanely.
The Vegan Rhino
1y ago
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Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic ..read more
The Vegan Rhino
1y ago
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This jam just went from a gold winner to multi platinum one with this secret ingredient: lavender! I do suggest this during the fall and winter months since lavender like to bloom during the spring time. Once you have your freshly grown lavender (or store bought) you will have to dry it out and grind it down into a powder. The awesome thing about this is that you do not need that much powder, so you can really use this for a lot of other things as well. So with your homegrown lavender and blueberries, you are able to make a wonderful treat where you know exactly where it came from.
[PIC ..read more
The Vegan Rhino
1y ago
intro
Yield 1 loaf (8-10 slices)
Ingredients
1/2 cup dairy-free butter, room temperature
1 cup organic cane sugar
2 Tbsp. egg replacer + 4 Tbsp. water
5 ripe bananas, mashed
1-1/2 cup organic all-purpose flour
1 tsp. baking soda
1/4 cup cocoa powder
1/2 tsp. Himalayan pink salt
3/4 tsp. vanilla extract
1 cup chocolate chips
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 st ..read more
The Vegan Rhino
2y ago
There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right?
Yield: 5 servings
Ingredients
4 cups vegetable broth
.5 oz. dried porcini mushrooms
5 Tbsp. plant-based butter
1 cup shiitake mushrooms, chopped
4 cups baby Bella mushrooms, chopped
1/4 cup shallots, minced
1/4 cup yellow onion, minced
2 garlic cloves, minced
2 Tbsp. sherry vinegar
5 Tbsp. organic all-purpose flour
1 bay leaf
3/4 tsp. Himalayan pink salt
1/4 tsp. ground blac ..read more
The Vegan Rhino
2y ago
Do you love grilled cheese? If yes, than you will surely love this French onion style grilled cheese. The key to making this sandwich is browning the bread just enough so its perfectly golden brown and crispy all around. This makes for the perfect afternoon lunch for the kids or adults!
Yield: 2
Ingredients
1 Tbsp. avocado oil
3 Tbsp. plant-based butter, plus more pan
1 lb. Vidalia onions, thinly sliced
1/4 tsp. Himalayan pink salt
1 large spring thyme
2 tsp. sherry vinegar
4 oz. non-dairy cheese
4 slices bread
Directions
In a skillet over medium heat, add oil, 2 tablespo ..read more
The Vegan Rhino
2y ago
Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!
Yield: 8 patties
Ingredients
1.5 lbs sweet potato
1/2 cup quinoa, rinsed
1 cup vegetable broth
1 1/2 cups cooked black beans, rinsed and drained
1 small red onion (about 1/2 large red onion)
1/2 large red bell pepper, diced
1/3 cup cilantro, chopped (optio ..read more
The Vegan Rhino
2y ago
Easy golden raisin turmeric rice is a flavorful side dish made with turmeric, giving its vibrant golden color. This rice is cooked in a mixture of broth and coconut milk that soaks into the rice, giving the best flavor with hints of sweet raisins throughout each bite. It will make any meal tastier and is incredibly easy to make!
Yield: ~4 1/2 cups
Serves: 6 people
Ingredients
1 Tbsp. avocado oil
1/2 tsp. turmeric
1/2 tsp. curry powder
1 1/2 cups white basmati rice
1/3 cup golden raisins
1 Tbsp. + 1/2 tsp. tamari sauce
2 cups vegetable broth
1 cup coconut milk
Directions
Rinse r ..read more
The Vegan Rhino
2y ago
These tasty plant-based scallops are made with king trumpet mushrooms which I marinated in a mixture of white miso paste, water and white wine. I paired these “scallops” with a truffle pea-watercress purée and crispy coconut chip bacon bits.
Prep: 12 minutes
Marinade: 2 hours
Cook: 22 minutes
Total: 2 hours, 34 minutes
Yield: 6; 1/2 cup truffle pea purée
Servings: 2 (3 “scallop” serving size); 2 (1/4 cup purée serving size)
Ingredients
Crispy Vegan Bacon Bits
1/4 cup coconut chips
1 tsp. plant-based Worcestershire sauce
1 tsp. tamari
2 tsp. maple syrup
Truffle ..read more
The Vegan Rhino
2y ago
Couscous is one of the easiest, fastest and most versatile side dishes you can make! This pasta dish has a delicious pop of flavor from the cumin, red onion and garlic that is toasted until fragrant. This is one of those must have recipes that should be tried any day of the week, especially taco Tuesday!
Yield: 3
Ingredients
2 Tbsp. avocado oil
1 medium red onion, diced
1 large garlic clove, minced
1 cup pearl couscous
3/4 tsp. ground cumin
1 1/4 cups canned organic black beans, drained & rinsed
2 Tbsp. flat-leaf parsley, chopped
1/2 tsp. Himalayan pink salt
1/4 tsp. ground black p ..read more
The Vegan Rhino
2y ago
Packed with tons of flavor, Birria tacos are one of the best Mexican dishes around. This plant-based version is made with oyster mushrooms and a homemade sauce that is super quick and easy to make!
Yield: 8-12
Ingredients
1 Tbsp. avocado oil
10 oz. oyster mushrooms, shredded
3/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. Himalayan pink salt
1/4 cup Birria Sauce
8-12 flour tortillas
1 cup plant-based cheddar cheese
Birria sauce
4 Tbsp. avocado oil
1 onion, diced
1 cup baby Bella mushrooms, cleaned and diced
5 garlic cloves, chopped
1 1/2 cups vegetable broth
1 1/2 cups wa ..read more