Vegan Purple Yam Pudding ( Ube Halaya)

1 package (3/4 cup) powdered purple yam
1/2 cup sugar
1 can (2 cups) coconut milk

Mix powdered yam and sugar in a pan till well combined. Add coconut milk and stir well. On medium heat, stir to a simmer and remove from heat when well thickened. Serve warm or chilled. Enjoy!

Altered from package directions

Vegan Soy Chorizo Taco Lasagna (Halloween Style)

9 lasagna ribbons, dash of salt and canola oil
1 can Trader Joe's vegetarian refried beans
1 package medium firm tofu, drained then cubed
1 package soy chorizo
1 cup onion, diced
1/3 cup orange bell peppers, diced
1/3 cup yellow bell peppers, diced
1/3 cup red bell peppers, diced
2 cloves garlic, minced
1 1/2 cups Chinese black rice
2 tbsp canola oil
3 cups vegetable stock
1 14.5oz can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin

Drain tofu, place on a plate and plate another plate on top of it. Place an object, such as a bottle of ketchup on top of the plate, and let water drain from tofu for at least 20 minutes.

In a large pot stir fry the onion, bell peppers, garlic and rice in oil for 3 minutes. Add the stock and diced tomatoes plus the juice. Bring to a boil, and stir in chili powder, oregano, and cumin. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone.

In a different large pot, fill 2/3 with water and bring to a boil. Add lasagna ribbons, salt, and oil. Cook three fourths of the way and remove from fire. Let sit in water for 5 minutes or until lasagna is desired size but still firm enough to grab. With tongs, remove lasagna ribbons onto plates to cool and set aside. While the lasagna ribbons are boiling, spread refried beans onto the bottom of an 11x13" pyrex.

While lasagna is cooling, use the same large pot to saute tofu for 1 minute to remove additional moisture that has not been removed from draining. Add soy chorizo, stir till well combined, let simmer for 5 minutes, and remove from fire.

To assemble the lasagna, lay down three ribbons, and top it with half of the soy chorizo and tofu mixture. Top it with three more ribbons, and the rest of the soy chorizo and tofu mixture. Lastly, top it with the three last ribbons and the black rice. If you have Halloween style cookie cutters and extra pieces of bell peppers left over, shape bell peppers with cookie cutters and arrange on top of rice as a cute decoration

Altered from http://vegweb.com/recipes/mexican-brown-rice

Vegan Schiacciata

2 lb fine semolina (durum) flour
1/2 cup warm water
3 envelopes of dry yeast
3 tablespoons of olive oil
½ teaspoon of sugar
pinch of salt
1 bag Daiya mozzarella shreds
Tofurky slices
Tofurky pepperoni

In a bowl mix the warm water and the yeast. Add the sugar, 1/2 cup of flour, mix until it is well blended and a soft dough is obtained. Should it be too dry add some water, if it is too watery add flour. Set aside covered in a warm place. After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain an elastic dough, similar to the bread dough. Make a ball, cut across the top to allow it to rise, cover and put in a warm place until it almost doubles in size, 1 to 2 hours. On a floured surface roll dough out thinly. Top bottom half with daiya, tofurky slices, pepperoni, and more daiya. Fold top half of dough on top of the filling. In a 375 degree preheated oven, bake for 30 to 40 minutes, until light golden brown. Cut into four slices and finish each with grill marks in a panini press. Enjoy!

Vegan Spaghetti Nepolitan

1lb spaghetti
2 Tofurky hot dogs, cut into 1/4″ pieces
2 tbsp canola oil
2 medium onions, sliced
1 cup Japanese ketchup
1/2 cup okonomi sauce
1/3 cup unsweetened soy milk
4 tsp Japanese sugar
salt and pepper

Boil pasta until al dente.
While pasta is cooking, heat oil in a wok and fry the hot dog for 1 minute over medium heat.
Add onion and cook for 3 minutes over medium heat.
Add ketchup, okonomi sauce, soymilk, sugar, stir and simmer for 10 minutes over low heat. Drain spaghetti and add to sauce, mixing until well incorporated. Add salt and pepper to taste. Enjoy!

Altered from http://www.japanfoodaddict.com/noodles/spaghetti-neapolitan/

Vegan Sweet Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups longrain sweet rice
2 cups water
1 1/2 cups coconut milk
1 cup cane sugar
1/2 teaspoon salt
Manila mangoes

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Serve with peeled and sliced mango. If desired to serve with sauce, see original source for sauce recipe.

Slightly altered from http://allrecipes.com/recipe/thai-sweet-sticky-rice-with-mango-khao-neeo-mamuang/

Vegan Soy Sauce Vinegar Chicken (Adobo)

1/2 to 1 package gardein chicken, Boca ground beef, or cubed firm tofu
1/2 cup of soy sauce
1/2 cup white vinegar
1/2 tsp pepper (1/4 tsp pepper for Boca ground beef)
2 bay leaves
1 tbsp sugar
3 garlic cloves, minced
2 tbsp canola oil
3 cups cooked rice

In a large skillet or wok, heat oil. Saute garlic slightly until it's flavour releases.
Add fake meat and mix until warm.
Add vinegar, soy sauce, pepper, bay leaf, sugar, and stir well to combine.
Simmer for several minutes until vinegar is reduced.
Serve over a bed of rice. Enjoy!

Slightly altered from http://vegweb.com/recipes/aunties-adobo

Vegan Hamburger Helper

1/2 pound elbow macaroni, cooked and drained (may substitute with ditalini)
2 cups Ragu pasta sauce (I mixed 7-herb tomato and Tomato, garlic, & onion flavors)
1/2 cup Boca burger-style crumbles
1 tablespoon chili powder
1 teaspoon cumin
1/4 tsp tabasco
1/2 cup unsweetened Kikkoman soy milk
1/2 cup Daiya cheddar cheese shreds + extra for topping

Cook the pasta as directed in a large pot.
While pasta is cooking, in a medium pot over low heat, mix together pasta sauce, Boca crumbles, chili powder, cumin, and tabasco stirring well after each addition. Add soy milk and Daiya shreds, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Transfer individual portions to bowls, top with Daiya shreds, and microwave for 30 seconds or transfer contents of large pot into a casserole, top with Daiya shreds, and bake for 10-15 minutes at 425 degrees.

Altered from http://vegweb.com/recipes/healthier-hamburger-helper

Vegan Baked Vegetable Medley with Yakitori Sauce

3 Japanese eggplants, sliced

2 green bell peppers, chopped into 1" squares

2 russet potatoes, peeled and sliced

1/2 of a small kabocha squash, chopped into 1" squares

2 packages broiled tofu, chopped into 1" squares

24oz baby portabello mushrooms (2 packages)

2 bottles yakitori sauce

Vegan Meat Ravioli

Wonton wrappers (make sure they are the egg free kind)
Morningstar meatballs
Lemon juice
Basil
Water
Olive oil
Pasta sauce

Remove desired amount of wonton wrappers from package, transfer to a plate and cover with a damp kitchen towel to keep them from drying out. Cook meatballs as directed. Once cool enough to touch, cut in half and place half an inch above a corner and flatten the meatball to stretch it a bit. Add few drops of lemon juice to one side of the meatball, flip over, and repeat with the other side. Sprinkle a little basil on each side. Careful not to add too much or the taste will be too strong. Dip your finger in water and moisten all edges of the wrapper. Connect the opposite corner to the side which the meat ball is on and secure the edges. Drop raviolis into pot of boiling water and cook for 5 minutes. Drain water, cool, toss in olive oil, pasta sauce, and serve. Enjoy!

Vegan Yakisoba Pan

Yakisoba noodles (available refrigerated or dry, you can also use chow mein noodles or fry soba noodles)
Hot dog buns (more traditional, or hamburger buns also work well)
Seaweed powder for sprinkling (this is just ground seaweed available in Japanese markets)

Spicy mayo yakisoba sauce for one bun (leave out if you are strict on sugar):
2 tbsp veganaise
1/4 tsp okonomi sauce
1/8 tsp sriracha

Fry noodles as directed. Sprinkle a bit of seaweed on portion 1/2 cup of noodles and coat thoroughly. Transfer to a hot dog bun and create a zigzag pattern of sauce with a knife or spoon or from a squirt bottle for a pretty presentation. Enjoy!

Vegan Green Tea Mini Cupcakes

1/2 cup Whole Soy & Co. plain soy yogurt 

2/3 cup Kikkoman unsweetened soy milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1 1/4 cups unbleached flour 
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat oven to 350 degrees F and line a mini cupcake pan with liners, or mini silicone cupcake tins with liners if needed for serving somewhere like school or work. In a large bowl, whisk together the yogurt, soy milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using a stand up mixer such as Kitchen Aid, while it is mixing add the matcha, then the baking powder, baking soda, salt, sugar, and lastly the flour in 1/4 cup increments.  Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 15 minutes or until batter is fully baked yet soft. Sweet enough without frosting or add the one of your choice. Enjoy! 
Makes approximately 43 mini cupcakes filling it 2/3 of the way full (1st batch of 24, 2nd batch of 19). Set to make 12 regular sized cupcakes with the addition of approximately 5-10 minutes baking time.

Altered from http://www.theppk.com/2010/09/green-tea-cupcakes-with-almond-flowers/

Vegan Chicken Tomato Stew (Afritada)

2 tbsp canola oil
1 head garlic, diced (lessen if desired)
1 small onion, diced
6 roma tomatoes, diced
2 cups water
1 bag Gardein Chick'n Strips, thawed + cut into cubes (10.5oz, can be teriyaki flavor, just don't add the sauce) or 1 package chikuwabu, sliced
4 russet potatoes, diced
1/2 of a red bell pepper, diced
2 tsp salt
1 tsp pepper

In a large pot, heat the oil and saute the garlic until brown. Add the onions and stir for five minutes or until soft. Next add the tomatoes and stir. Add the water and chicken,  stirring until the chicken is soft. Lastly add the potatoes and bell pepper bringing them to a boil, stirring occasionally. Add salt and pepper and stir well. Once the potatoes are soft, remove from fire and serve over a bed of rice. Add more water if evaporated or too salty. Enjoy!

Altered from a family recipe
http://www.kibun.co.jp/products/all_169430a

Vegan Potatoes Au Gratin

6 large potatoes, peeled and cubed
1 1/4 cups vegetable broth, divided
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon nutmeg
2 cups soy milk
3/4 cup + 3/4 cup Daiya nondairy cheddar cheese shreds
1 cup soft bread crumbs
Paprika for sprinkling

Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in 3/4 cup of cheese. Stir constantly until cheese is melted. Pour over potatoes.
In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Bake in preheated oven for 20 minutes.
Cheese sauce only covers the potatoes half way so soymilk and spices may be doubled if more sauce is desired.

Altered from http://allrecipes.com/recipe/vegan-potatoes-au-gratin/

Vegan Japanese Potato Salad

4 medium Russet potatoes, peeled and cubed
2 medium thin carrots, peeled
1 Japanese cucumber, seeded and sliced
1/2 of a small onion, diced
1 canola oil
1 tsp yellow mustard
1 tablespoon lemon juice
Salt and pepper
2/3 cup veganaise

Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks.
Add both to a pot and cover with cold water, add a little salt, and bring to a boil. Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. Test for doneness by tasting a piece.
In the meantime, seed the cucumber and slice thinly. Slice the onion thinly also. Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. Squeeze out excess moisture.
Drain the potatoes and carrot well. While still hot, put into a bowl and add the lemon juice, olive oil, mustard and a little salt and pepper. Mix well, and cool until they are no longer warm to touch. (This step is important for the flavor so the cucumber and onion don't semi-cook in the hot potatoes.) Mix in the cucumber and onion. Mix into the veganaise into the potato salad. Cover and cool in the refrigerator.

Altered from http://justbento.com/handbook/recipes-sides-and-fillers/vegan-japanese-potato-salad

Vegan Thin Crust Pizza

    2 cups flour
    2 teaspoons baking powder
    1 teaspoon salt
    2 tablespoons olive oil + 1 tablespoon for brushing (I used canola oil)
    2/3 cup water
    1/2-3/4 cup marinara or pizza sauce (I used 1 1/2 cups and it came out gooey but delicious)
    3/4 bag of daiya mozzerlla cheese shreds
    1/4 of a green pepper, sliced
    1/4 of a red pepper, sliced
    1/4 of a small onion, sliced

Preheat oven to 450 degrees F. Line a pizza pan with foil. Mix flour, baking powder, salt, olive oil, and water in a bowl and knead until fairly smooth.  Roll out into pizza dough shapes on lightly floured counter or cutting board. You can make one big pizza or a few personal size pizzas with this amount.
Roll out the dough as thinly as possible, usually about 1/4" thick, and fold the edges in a little bit. Prick all over the center of the crust(s) with a fork and put the crust(s) on prepared sheet; bake for 5 minutes.
When crust is finished pre-baking, spread a small amount of oil over each one and then cover with sauce.
Top with vegan mozzarella and parmesan. Put back in the oven for 12-15 more minutes. Enjoy!

Altered from http://vegweb.com/index.php?topic=38620.0

Vegan Green Tea Pudding

1 carton soft silken tofu (12 oz), drained
1 1/2 tsp green tea powder
2 tbsp unsweetened soymilk (I used Kikkoman)
2 tbsp pure maple syrup
2 tbsp corn syrup
2 tbsp sugar

Blend all until smooth. Made to be very sweet, use half of sweeteners for a more subtle taste. Useful as a coffee substitute as half a cup may wake you up. To eat right away, serve with two ice cubes per half cup and stir until cold. Best if eaten right away before ice melts to make the pudding watery. Chill the rest.

Altered from http://www.asianweek.com/2008/03/09/green-tea-tofu-pudding/, http://vegweb.com/index.php?topic=11924.0

Vegan Chocolate Frosting

1/2 cup vegan shortening

1 tablespoon corn syrup

1 1/2 teaspoons flour

1/3 cup of water and 

3/4 cup powdered sugar (add 1/2 cup more if a thick frosting is desired for piping)

1/2 cup semi-sweet chocolate chips 

3 tablespoons oil

1 1/2 tablespoons corn syrup 

1 tablespoon maple syrup

1/3 cup cocoa

Mix shortening, 1 tablespoon corn syrup, and flour on high speed in mixer till fluffy scraping down sides as needed.  Then while still on mixing on high drizzle in water and sugar alternating water and sugar as you go. Continue mixing on high till fluffy again. Set aside. In a heat proof bowl over just simmering water,

melt chocolate and oil stirring slowly. When melted stir in 1 1/2 tablespoons corn syrup and 1 tablespoon maple syrup. Add chocolate mixture to sugar mixture. Add cocoa and mix till combined. Use this vegan chocolate frosting as you wish! This is a fluffy, sweet vegan chocolate frosting that gets a smooth but fudgy texture when refrigerated.

Altered from http://www.vegan-nutritionista.com/vegan-chocolate-frosting.html

Vegan Creamy Macaroni Soup

16 oz small macaroni
1 tsp salt
3 tbsp canola oil + 2 tbsp canola oil
1/4 cup garlic (1 head), minced
1 onion, diced
3 spears celery, ends off/leaves on, chopped
1 carrot, diced
2 tbsp garlic powder
1/4 cup soy sauce
Soymilk as needed

Fill a large pot 3/4 full with water and bring to a boil. Add salt, macaroni, and 3 tbsp canola oil. While macaroni is cooking, heat 2 tablespoons of canola oil in a frying pan and saute garlic and onions. When macaroni is soft, add celery, carrots, garlic powder, soy sauce, sauteed garlic and onions. Just before serving add soymilk to separate portions. 3 tbsp of soymilk per 1/2 cup of soup is a good amount for a creamy, but still flavorful soup.

Altered from a family recipe

Vegan Sundried Tomato Mozzarella Tofu Patties

12 oz textra box firm tofu
1 package Tofu Burger Patty Mix
3 pieces sundried tomatoes + 2 tbsp oil from jar of Giada Sundried Tomatoes
1/2 cup Daiya nondairy mozzarella cheese shreds

With a pair of scissors, cut off 4 triangle ends of the tetra box of tofu, carefully draining the liquid inside. Cut off the top of the box and empty into a small mixing bowl.
Grab three pieces of sundried tomatoes from the jar and slice them approximately into 1cm pieces. Add Tofu Burger Patty Mix to the bowl and knead together. Add half sundried tomatoes to the bowl, knead again, and then the remaining half to evenly distribute the tomatoes. Do the same with the cheese.
Warm a large skillet on medium heat and add 2 tbsp oil from the jar of sundried tomatoes. Divide the tofu mixture into 5 pieces and form 5 patties. Cook until patties move easily in the pan and flip to brown the other side. Serve with your choice of bread, rice and vegetables (e.g. bell peppers and eggplant), or delicious by themselves.

Altered from recipe on Tofu Burger Patty Mix

Vegan Kabocha Squash Lasagna

9 lasagna ribbons

2 1/2 cups brown onions (3 small onions), chopped
2 tbsp olive oil

1 pound Kabocha squash (half of a small squash), peeled and cut into 1/4″ slices

2 cups veggie broth

1 tsp thyme

1 tsp sage

1 box tofu

2 tbsp lemon juice
2 tsp onion powder
1 tsp salt
1/2 tsp freshy ground pepper
1/2 tsp cayenne pepper

1 package Daiya nondairy cheddar cheese shreds

Preheat oven to 375°F.

Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions until soft, stirring occasionally. Transfer to a bowl and set aside.

Return same pan to heat and add sliced squash, broth and herbs. Bring to a boil and cook on high heat until broth almost all of the broth has evaporated. Separate from broth and set aside.

Meanwhile blend tofu with the lemon, onion powder, salt, pepper, and cayenne.

Coat a 13 x 9 x 2-inch pyrex with the remaining broth.

Lay down 3 lasagna noodles and coat with tofu ricotta. Place squash on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Place half of onions on top of squash and sprinkle around desired portion of shredded daiya. Repeat for the second layer.

Top with the final 3 lasagna sheets. To finish sprinkle with shredded daiya.

Bake for 20 min or until daiya shreds are melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/

Vegan Stroganoff AKA Ribbon Noodles with a Creamy Vegetable Sauce

Tofu Sour Cream
12.3oz tetra box soft tofu
1/2 cup olive oil

Makes 1 1/2 cups.

Creamy Vegetable Sauce
1 tablespoon margarine
1 medium size onion, finely chopped
8 oz mushrooms, finely sliced (I used 4 oz white mushrooms)
1 1/2 cups vegetable broth
2 tablespoons unbleached flour
1/2 cup vegan sour cream
1 teaspoon yellow mustard
salt and pepper to taste
10 oz ribbon noodles (I used spinach ribbon noodles)

Melt margarine over medium heat and saute the onions for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 2 Tbsp. of flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.
Stir adequate portion onto serving of noodles.

Altered from http://vegweb.com/index.php?topic=7568.0

Vegan Heart Shaped Cinnamon Muffins

1 tablespoon flaxseed meal 
3 tablespoons hot water
1 1/2 cups flour
1/2 cup organic sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 cup Kikkoman Original Soymilk 
1/2 cup oil
Heart Shaped 7 cupcake/muffin tin

Preheat oven to 400 degrees F. Mix flaxseed meal and water, and let sit for 10 minutess. While waiting, sift together dry ingredients. 
Combine egg replacer, milk, and oil in a bowl. Add dry ingredients to this mixture and stir until just moistened. 
Use an ice cream scoop and fill half to 3/4 full with batter and drop into tin, sprinkle cinnamon on top and bake for 19 minutes. 
Makes: 7 muffins in heart shaped tin, Preparation time: 10 mins, Cooking time: 19 mins

Altered from http://vegweb.com/index.php?topic=35468.0 

Vegan Pad Thai (without meat, eggs, and anchovy paste)

1 pound rice noodles
1 pound firm tofu
canola oil, as needed
1/2 cup soy sauce
1/2 cup white vinegar
3/4 cup sugar
2 tablespoons ketchup 
2 teaspoons paprika
2 teaspoons finely chopped garlic

Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
Mix the soy sauce, vinegar, sugar, and ketchup, and paprika in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil. 
Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Drain and cube the tofu then add them to the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles till the liquid has been absorbed.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour

Altered from http://vegweb.com/index.php?topic=14784.0 

Vegan Raspberry Chocolate Chip Mini Brownie Cupcakes (Truffle flavor!)

2 cups unbleached flour --> 2/3 cup

2 cups sugar --> 2/3 cup

3/4 cup unsweetened cocoa powder --> 1/4 cup

1 teaspoon baking powder --> 1/4 tsp + dash (.33 goal)

1/2 teaspoon salt --> 1/8 + dash (=.125, .16 goal)

1 cup water --> 1/3 cup

3/4 cup vegetable oil --> 1/4 cup

1 teaspoon vanilla --> 1/4 + dash (.33 goal)

1 cup Easy Life vegan chocolate chips --> 1/3 cup (or chopped walnuts)

~2 tbsp organic raspberry preserves --> 1/2 tbsp + dash 

Second measurements are if making 1/3 the amount (20 mini cupcakes) is desired.

Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, oil, vanilla, and mix well. 

Stir in the chocolate chips (or chopped walnuts).

Pour into prepped cupcake pan.

(Skip this step for walnut variation) Take a knife and dip it about an inch into the raspberry preserves jar. Create a line roughly in the middle of each cupcake. When finished, perpendicularly graze the top of the cupcake with the knife creating a bit of a marble design. 

Bake for 15 minutes. When they come out of the oven, they will be soft but become more firm as they cool.

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/4 cup + 2 tbsp vegetable oil
1/2 teaspoon vanilla
1/2 cup Easy Life vegan chocolate chips
~2 tbsp organic raspberry preserves

Altered from http://justjennrecipes.com/mini-vegan-brownie-cupcakes/2009/03/04/ 

Vegan Creamy Miso Sauce

4 tablespoons Smart Balance Organic Vegan Buttery Spread

4 tablespoons flour

1/4 cup + 1 3/4 cups soy milk

3 tablespoons white miso

1 teaspoon Better than Bouillon Vegetable Stock Base 

2 dashes pepper

4oz white button mushrooms lightly sauteed in oil (optional)

In a medium sauce pan melt miso with ¼ cup soy milk and pour into a small bowl and set aside.

In the same sauce pan, melt butter over low heat. Add flour and stir frequently. Add the rest of the soy milk and stir until thickened. Add miso with soy milk, vegetable flavor bouillon and pepper.

If desired, in a frying pan, sauté mushrooms in oil for 3-5 minutes and mix in sauce.

Serve with various dishes such as rice with black sesame seeds, noodles, tofu, and meat substitutes. 

Altered from http://www.tasteofhome.com/Recipes/Community/Beef-White-Miso-Casserole- 

Vegan Spinach Lasanga

2 cans Hunt's tomato sauce or Prego or Ragu
1 box lasagna ribbons, boiled and drained
1 block firm tofu
1 small onion, diced
4 cloves garlic, minced
1 block vegan gourmet mozzarella cheese, shredded or ~2 cups Daiya Mozzarella Cheese, shredded
2 cups frozen spinach, boiled and drained
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

In a blender, process tofu, onion, garlic, juice, basil, oregano, and salt then mix in spinach. Cover the bottom of a 9x13 Pyrex with 1 cup of sauce. Place three ribbons on top of the sauce about an inch apart. Cover the ribbons with half of the tofu mixture and 1/2 cup of the cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce, the rest of the tofu mixture, and another 1/2 cup of cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce and 1 cup of cheese. Bake at 350 degrees for 30 minutes and cool. 


Altered from How it All Vegan! cookbook

Vegan Cheese Sauce

1/2 cup unbleached flour
1/2 cup nutritional yeast
1 1/2 - 2 cups water
2 tbs soy margarine
1 tbs yellow mustard
garlic salt to taste

Additional spices can and should be added at your discretion. Yummy add-ins are curry powder, turmeric, red pepper, powdered mustard, cumin, etc.
Mix flour and nutritional yeast in saucepan. Add enough water to form a thin paste and mix thoroughly to avoid any dry pockets. Add the rest of the water and turn on heat to medium. Stir continually until sauce reaches desired consistency. Remove from heat and stir in margarine. Add yellow mustard, garlic salt, and any other spices you wish.

From http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=122

Vegan Creamy Tomato Soup

1 medium onion, diced
6 cloves garlic, minced
1/2 tsp salt
1 tsp dill weed
1 tbsp olive oil
1 14.5 oz can diced tomatoes
2 cups vegetable broth
1 tbsp organic sugar
2/3 cup soft tofu

Saute onions, garlic, salt, and dill in oil on medium heat until onions are translucent. Add tomatoes, vegetable broth, and sugar. Cover and simmer over low heat for 20 minutes. Blend tofu and 1 1/2 cups of vegetable broth until smooth. Add to soup pot and serve immediately. Makes 5 bowls of soup. 

Altered from How it All Vegan! cookbook

Glimpse at vegan food

Unplugged freezer pantry

Shown in three sections below

Cookbooks which are veganized by me if not already vegan, rice cooker, ice shaver

Cute bento and baking accessories then sweets

Canned soymilk, wheat gluten, vegetarian refried beans, tahini, tetra box tofu

Flour, pie crusts, egg replacer, sweets mixes, oatmeal, panko, couscous, green dried rice, ramen, seaweed

Apple juice, grape juice, fruit cocktail, coconut milk, coconut cream, vegetable soup, fruit snacks, etc

Several boxes of tea. Several tetra boxes of assorted soy milk. Several types of pasta