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