Vegan Cinnamon Espresso Chocolate Chip Cookies

2/3 cups all-purpose flour
1/8 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
2 tbsp + 2 tsp vegan butter
1 tbsp instant espresso powder
1/3 cup powdered sugar
2 tbsp + 2 tsp packed brown sugar
1/2 cup semisweet chocolate chips (dairy-free)
2 tsp granulated sugar for sprinkling

Preheat the oven to 350 degrees F. Line 1 large baking sheet with Silpat or parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, beat vegan butter and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture in four portions. If dough seems too dry to scoop, add 1 to 2 tsp water. Stir in chocolate chips.
Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve. Makes eight 3-inch cookies.

From Chloe's Kitchen

Vegan Enchiladas Suizas

Sauce:
12 oz can tomatillos
17 oz can diced green chiles
1 medium onion, chopped
4 garlic cloves, chopped
1 cup vegan sour cream
1 tbsp cilantro
1/4 tsp sea salt
1/8 tsp pepper
Filling:
1/2 cup boiling water
1 cup Bob's Red Mill textured vegetable protein
2 tbsp canola oil, divided
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 tsp sea salt
1/4 tsp pepper
12 Flour tortillas
1/4 cup Daiya vegan mozzarella cheese shreds

Place textured vegetable protein in a bowl and steep in boiling water. Set aside.
Prepare the sauce by blending together tomatillos, green chiles, onion, garlic, sour cream, cilantro, salt, and pepper in a blender. Pour into a large saucepan. Heat thoroughly.
In a large skillet, heat one tablespoon of oil over medium heat. Saute peppers until softened. Remove from heat and stir in textured vegetable protein.
Using a brush, coat both sides of each tortilla using remaining oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag. Place in microwave and cook for 1 minute.
Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the peppers mixture into each tortilla. Roll up, and place seam-side down in the baking dish. Repeat 11 times. Pour remaining sauce over them, and then sprinkle cheese evenly on top.
Place baking dish in oven and cook for 10 minutes.

Vegan Chocolate Hazelnut Ice Cream

13.5oz can coconut milk (1 3/4 cups)
1/4 cup Frangelico
2 tbsp sugar
1/8 tsp salt
3 tbsp cocoa powder

Blend all ingredients and process in ice cream maker according to manufacturer's instructions.

From http://chocolatecoveredkatie.com/2012/03/06/ferrero-rocher-ice-cream/

Vegan Stevia/Sugar Mix Blended Latte

1/2 cup unsweetened soymilk (45 cal)
1/2 tbsp instant espresso powder
1/2 tsp cocoa powder
3/4 cup ice (I use 6 moon shaped cubes)
1 tbsp sugar (45 cal)
1 tbsp stevia in the raw

Blend soymilk, espresso, cocoa, sugar, and stevia until dissolved. (Preferably in a Vitamix.) Next add ice cubes and blend until smooth. Blend in additional 1/2 tbsp stevia if desired. 90 calories. Makes 1 serving

Altered from Chloe's Vegan Desserts Cookbook

Vegan brownies

1 cup flour
1 cup sugar
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup applesauce
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F.
Stir together the flour, sugar, cocoa powder, baking powder and salt. In a measuring cup, mix water, applesauce, and vanilla. Pour into flour mixture and mix until well blended. Pour into 8x8 inch baking pan.
Bake for 20 minutes until the top is baked through, a little wet in the middle is okay. Let cool for at least 10 minutes before cutting into squares. A little gummy, but good flavor for fat free brownies.

Going to try this recipe next, hopefully will be less gummy:
http://ofcoursevegan.com/2013/08/29/recipe-chewy-vegan-brownies/

Vegan Low Fat Pumpkin Pie

Crust:
1/2 cup quick oats
1/2 cup sorghum flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce
Filling:
3/4 cup canned pumpkin
2 tablespoons cornstarch (tapioca or arrowroot might have less of an aftertaste)
1/2 cup soy milk
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 tsp pumpkin pie spice

Preheat oven to 375 F.
Put the oats into a food processor and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible:
Put it in the oven and cook for 8 until it it is crisp but not overdone. Set aside to cool before filling.

Mix all the filling ingredients in a large mixing bowl and stir until thoroughly combined.
Pour pumpkin layer into pie crust. Bake for 30 minute until firm. Crust might get too dark at the edges so putting filling into an unbaked crust might work better.

Altered from: http://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html
Vegan Cookies Take Over Your Cookie Jar

Vegan Milk Conversions

Heavy cream --> Coconut milk (full-fat like Thai Kitchen)
Creamer --> Coconut milk creamer or soy creamer
Half and half --> Lite coconut milk
Milk --> Soy milk
Evaporated milk --> Almond milk or rice milk
Condensed milk --> Any dairy free milk and sugar reduced
French toast batter --> Cashew milk

How to tell if a product with questionable ingredients (glucose, monoglycerides, etc) is vegan:
Check if there if there is cholesterol. If there is, it contains animal products.

Vegan Baked Japanese Fusion Tomato Soybean Fritters (Tomato Daizu ball)

1 1/3 cup + 1 tbsp boiled soybeans, rinsed and drained (mizuni daizu, 水煮大豆)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
1/2 cup Japanese parsley (mitsuba)
1/2 cup + 2 tbsp tomato paste (tomato peesuto, トマトペースト)
3 tsp basil (bajiru, バジル)
1 tsp oregano (オレガノ)
1 tsp Spike vegit seasoning
1 tsp salt (shokutakuen, 食卓塩)
1/2 cup unbleached flour (komugiko, 小麦粉)
2 tbsp canola oil (kyanoora yu, キャノーラ油)

Place soybeans, onion, garlic, parsley, tomato paste, basil, oregano, vegesal, salt, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes at 350 degrees F and let cool slightly before removing from pan.

http://www.marusanai.co.jp/lineup/detail.php?id=72528
http://www.kagome.co.jp/tomato-sozai/lineup/#index
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072.html
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072-10.html
http://spike-it-up.com/product-seven/
http://www.shiojigyo.com/a020products/post_55.html
http://www.nisshin.com/products/detail/4902110041606.html
http://products.nisshin-oillio.com/katei/shokuyouyu/kyanoraoil/015922.php

Vegan Bread

From http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/skinnyvegan-bread

Vegan Soy Chorizo

1/2 cup water
2 cubes organic gourmet low sodium vegetable bouillon
1 cup Bob's Red Mill textured vegetable protein
12.3 ounce box extra firm tofu
1/2 tsp sea salt
2 tablespoons paprika
3 tablespoons dark chili powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon onion powder
2 tbsp apple cider vinegar
1/2 tbsp canola oil

Over medium high heat, bring water to a simmer in a large skillet. Add bouillon cubes and mix until dissolved. Mix in textured soy protein and coat in liquid. If needed, add more water a tablespoon at a time until all soy protein is covered but no liquid is left in the pan. Mash tofu into textured soy protein. Mix in spices, vinegar, and oil, stirring until well incorporated. Serve mixed with rice or with bread and low fat vegan mayonnaise such as Spectrum.

Altered from http://vegweb.com/recipes/soy-chorizo

Vegan Onion Cheese Sauce

2 tbsp canola oil
1 onion, diced
2 tbsp flour
1 1/2 cups vegetable broth
1 cup soy milk
1/2 cup nutritional yeast
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard

Over medium heat, simmer onion in oil or vegan butter until tender. Reduce heat to low and coat with flour. Over high heat, add water or vegetable stock, stirring constantly until thickened. Add soy milk, nutritional yeast, and spices stirring until thickened. For more onion flavor, add onion powder.

Vegan Baked Japanese Soybean Fritters (Daizu ball)

16oz canned soybeans, drained (kandzume daizu)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
2 bunches Japanese parsley (mitsuba)
1/2 cup ketchup (kechappu)
1 tsp salt (shio)
1 tsp pepper (kosho)
1 tsp turmeric (ukon)
1/2 cup flour (komugiko)
2 tbsp canola oil (kyanoora yu)

Optional:
5 slices pickled radish (takuan)
1 tsp paprika

Place soybeans, onions, garlic, parsley, ketchup, salt, pepper, turmeric, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 30 minutes at 350 degrees F and let cool slightly before removing from pan.

Vegan Mini Brioche

1/2 cup water

1 tablespoon cornstarch 

1/2 cup Thai Kitchen unsweetened coconut milk 

3 tablespoons granulated sugar 

1/2 teaspoon fine sea salt

2 cups (250 g) all-purpose flour (weighing ensures light fluffy bread) 

1 tablespoon instant yeast

1/4 cup Earth Balance vegan butter (half a stick), plus 1 tsp for brushing

Place the cornstarch in a small bowl. Add 2 tablespoons water to it and stir to dissolve the cornstarch completely. Add the remaining water, and bring to a boil either in the microwave for 1 minute till slightly gelatinous and cloudy. Set aside and let cool completely before using, preferably in the fridge. It will become a bit thicker as it cools.

Thoroughly combine cooled cornstarch mixture, milk, sugar and salt in the bowl of a stand mixer fitted with a dough hook.

Add flour and yeast on top. Mix on medium speed for 2 whole minutes, starting the countdown once the ingredients are starting to combine.

Add Earth Balance, 1 tablespoon at a time, as it mixes. Once all the butter has been slowly added and you’ve taken the time to place the tub of butter back into the fridge, let the mixer work the dough on medium-high speed for a total of 4 minutes, making sure to push the straying butter down with a spatula if it sticks to the higher sides of the bowl. Do not worry if the dough looks a greasy, wet mess when you add the butter, it will come together as it gets mixed.

Keep in mind the dough will look like batter, be sticky and not form a ball even when it is done mixing. Gather it in the center of the bowl with a rubber spatula, tightly cover the bowl with a lid or plastic wrap and let stand 45 minutes in a not-too-hot, not-too-cold and not-too-drafty room. Don’t worry about it having doubled or not after those 45 minutes, as they mostly serve to ensure the dough is moist and well.

Use a rubber spatula to gently deflate the dough, and gather it in the center of the bowl again.

Tightly cover with plastic wrap again and refrigerate for at least 6 hours, up to 18 hours is best. The dough should be really cold and stiff.

Use a rubber spatula to gently deflate the stiff dough again.

Bring a large shallow pan of water to a boil and place on bottom rack of oven. Melt 1 tsp of Earth Balance and with a silicone brush grease tart shells and place on top of a baking pan. With a dough cutter, cut the dough into eight pieces like a pie. Cut off one third of a piece and shape it into a 1 inch round ball and place in tart shells. Loosely cover with plastic wrap, place on top rack of oven and let rise for 1 hour until doubled in size.

Remove pan of water and brioche from oven.

Preheat oven to 400°F. Remove plastic wrap and bake the mini brioches for 10 minutes and lower the oven to 350°F (180°C, or gas mark 4), baking the brioches for another 6 minutes till their tops reach a deep golden brown color.

Let cool, remove from pans, transfer to a sealed container and store at room temperature if not consuming immediately.
Whole batch is 1618 calories making 24 mini brioches about 67 calories each.

Slightly altered from http://havecakewilltravel.com/2011/08/06/brioche-a-gogo/

Vegan Pumpkin Ice Cream

1 cup Thai Kitchen unsweetened coconut milk
1 cup canned pumpkin
1/4 cup + 2 tbsp sugar
1 tsp pumpkin pie spice
1/8 tsp salt

Process all ingredients in a blender until smooth. Prepare in ice cream maker according to manufacturer's instructions.

Vegan Fresh Banana Ice Cream (Not pre-frozen)

1 cup Kikkoman unsweetened soy milk
1 cup ripe banana (about 1 large banana)
2 tbsp sugar
1/4 tsp xanthan gum
1/4 tsp banana extract
1/8 tsp salt

Process all ingredients in a blender until pureed. Transfer to ice cream machine and prepare according to manufacturer's instructions. My freezer and bowl are super cold so it only took my Cusinart 5 minutes. So smooth and creamy like real ice cream. Becomes even more authentic tasting with toppings like chopped peanuts, chocolate bar shavings, or sprinkles. Much better than just frozen bananas processed in a blender with soy milk.

Vegan Baked Tomato Fritters

Tomato patties:
15oz can chickpeas, rinsed and drained, divided
1/2 red onion, finely chopped
2 cloves garlic, quartered
6oz can tomato paste
1/2 cup packed fresh Italian parsley
3 tsp basil
1 tsp oregano
1 tsp Spike vegit seasoning
1 tsp sea salt
1/2 cup unbleached flour
2 tbsp canola oil

Avocado hummus:
1/4 cup chickpeas, reserved from patties
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
1/4 cup olive oil
1 garlic clove
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne

To make tomato patties: Preheat oven to 350 degrees F. Reserve 1/4 cup chickpeas for the avocado hummus. Place remaining chickpeas, onions, garlic, paste, parsley, basil, oregano, vegesal, salt, flour, oil, and in a food processor and blend until combined. In a clean, nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes and let cool slightly before removing from pan.

To make the avocado hummus:
Combine 1/4 cup of chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in a food processor and puree. Adjust seasoning to taste.

Altered from Chloe's Kitchen

Vegan Baked Falafel

Falafel:
15oz can chickpeas, rinsed and drained, divided
1/2 red onion, finely chopped
2 cloves garlic, quartered
5 sun-dried tomatoes, packed in oil, drained
1/2 cup packed fresh Italian parsley
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
1/2 cup garbanzo or other flour
2 tbsp olive oil

Avocado hummus:
1/4 cup chickpeas, reserved from falafel
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
1/4 cup olive oil
1 garlic clove
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne

To make falafel: Preheat oven to 350 degrees F. Reserve 1/4 cup chickpeas for the avocado hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, flour, and oil in a food processor and blend until combined. In a clean, nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop falafel into pan. Bake for 15 minutes and let cool slightly before removing from pan.

To make the avocado hummus:
Combine 1/4 cup of chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in a food processor and puree. Adjust seasoning to taste.

Slightly altered from Chloe's Kitchen

Vegan Thick Sauce Base

1/2 cup chopped vegetable(s) e.g. 1 onion, diced
Enough oil or vegan butter to coat frying pan
1 tbsp flour
3/4 cup water or vegetable stock
Salt and pepper to taste

Variations:
other spices
Seasonings:
chipotle veganaise
soy sauce
sriracha
soy milk
tofu sour cream
nutritional yeast
mustard

Over medium heat, simmer vegetable(s) in oil or vegan butter until tender. Reduce heat to low and coat with flour. Over high heat, add water or vegetable stock, stirring constantly until thickened.

Vegan Baked Vegetable Tofu Mini Omelets

1 teaspoon garlic, minced (one clove)
3/4 cup red bell pepper, diced (half of a medium size)
1 cup mushrooms, diced (about 2 large mushrooms)
1 tbsp canola oil
2 tablespoons green onion, chopped (one sprig taken from one bunch)
1/2 tsp dried rosemary, minced
1/8 tsp pepper
12.3-ounce package lite firm silken tofu
1/4 cup Kikkoman unsweetened soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt

Preheat the oven to 375 F.  Sauté the garlic, bell peppers, and mushrooms in oil over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake for 25 minutes until tops are starting to brown and are no longer moist. Pinch edge of muffin cup, turn on its side, and rotate to loosen. Flip onto plate and serve.

Slightly altered from http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html

Vegan Steamed Cupcakes

3/4 cup all-purpose flour
1/2 cup sugar (variation: 1/4 cup sugar, 1/4 cup jam flavor of choice)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 tbsp soy milk (variation: seeping tea flavor of choice for 10 min)
1/4 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract (or other flavor)
1/2 cup diced fruit (optional)
1/4 tsp cinnamon (optional, or other spices)

In a 5 quart pot fitted with a steamer insert (such as Ikea STABIL), fill 2 inches high with water, cover and bring to a boil.
In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the 12 silicone muffin cups three-fourths full with batter. Over high heat, steam uncovered for 5 minutes, cover and steam an additional 10 minutes. Cool the cupcakes completely before frosting.

Altered from http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html

Vegan Trail Mix Cookies

1/3 cup canola oil
1/3 cup sugar
1/3 cup brown sugar
3 tbsp Kikkoman unsweetened soy milk
2 tsp ground flax seeds
1 tsp vanilla extract
1/2 tsp almond extract
1 cup unbleached flour
1/4 tsp baking soda
1/4 tsp salt (omit if trail mix is salted)
1 1/2 cups trail mix

Preheat oven 350F  degrees.  Line two baking sheets with parchment paper or silpat.
In a large bowl, use fork or mixing attachment and vigorously mix oil, sugars, non-dairy milk, flax seeds, and extracts.  Sift in flour, baking soda, and salt and mix.  When ingredients are mostly combined, add almonds and cherries and mix until thoroughly combined.
Drop cookies by generous tablespoons onto baking sheets about 2 inches apart.
Bake for 10 minutes until edges begin to brown.
Makes 2 1/2 dozen cookies.

Altered from Vegan Cookies Invade Your Cookie Jar

Vegan German Chocolate Cupcakes

Cupcakes:
1 1/2 cups flour
1 cup sugar
2 tbsp + 2 tsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup coconut milk
1/2 cup canola oil
2 tbsp apple cider vinegar
1/2 tbsp vanilla extract
Frosting:
2 tbsp cornstarch
1 1/2 tbsp water
1 cup coconut milk
3/4 cup + 2 tbsp brown sugar
1/2 tbsp vanilla extract
1/2 cup toasted pecans, diced (baked at 350 for 5 minutes)
2 cups shredded unsweetened coconut flakes

Altered from Chloe's Vegan Desserts

Vegan Blueberry Tea Cupcakes

1 cup Kikkoman unsweetened soy milk
4 blueberry teabags or 2 tablespoons loose blueberry tea
2 tbsp blueberry jam
1/4 cup canola oil
6oz container (1/2 cup) blueberry coconut milk yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 375 degrees F and line tin with cupcake liners or baking sheet with 12 silicone muffin cups. In a small saucepan heat soy milk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible. Discard tea bags and over medium heat stir in jam until dissolved.
In a large bowl mix together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, and salt into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

Altered from Vegan Cupcakes Take Over the World

Tropical Vacation (Vegan Frozen Midori Cocktail)

1 oz midori melon liquor (2 tbsp or increase if desired)
1/4 cup pineapple orange guava juice (or just guava juice)
1 tbsp sugar
1 cup ice (I used 8 moon shaped cubes)

Process in blender until smooth. Makes 1 cocktail.

Vegan Broccoli and Cheese Soup

2 tbsp olive oil (or enough to coat pan)
1 onion, diced
2 cloves garlic, minced
2 cups vegetable broth
2 cups unsweetened Kikkoman soy milk
1 bunch broccoli, florets cut, stems chopped
3/4 cup nutritional yeast
2 tsp lemon juice
3/4 tsp salt + additional for onion
1/2 tsp pepper

Slightly altered from Chloe's Kitchen

Vegan Broccoli and Cheese Sauce

1 floret broccoli
1/2 cup + 2 tbsp water
1/2 cup soy milk
1/4 cup + 2 tbsp nutritional yeast
1 1/2 tbsp cornstarch
1/2 tbsp lemon juice
1/2 tsp salt
1/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dry mustard
1/4 tsp paprika
1/4 tsp tumeric
1/16 tsp cayenne pepper
1 tbsp tahini
1/2 tsp miso
1/8 tsp pepper

Boil broccoli until tender. While it’s cooking, blend all remaining ingredients together in a blender. Drain broccoli and return to the pot. Add the sauce mixture and cook, stirring, until mixture boils and thickens.

Altered from http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html

Vegan Mango Slushie

1/2 cup Kikkoman unsweetened soy milk
1/4 cup Samana mango puree
1 tbsp sugar
3/4 cup ice (I used 6 moon shaped cubes)

Blend soy milk and mango puree until dissolved. Add ice, blend, then add sugar and puree until smooth. Makes 1 serving.

Vegan Korean Fusion Kimchi Spaghetti

1 pound spaghetti
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar

Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.

Vegan Sugar Free Pineapple Right Side Up Cupcakes

Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
20oz Del Monte 100% juice crushed pineapple, divided in half
1/4 cup canola oil
6 packets truvia or other stevia powder
1 teaspoon vanilla extract
Topping:
Remaining half of pineapple (1 cup)
3 packets truvia or other stevia powder
1 tablespoon cornstarch
1/2 teaspoon vanilla extract

Preheat oven to 350ºF. Line a muffin pan with cupcake liners or baking sheet with 12 silicone muffin cups.
Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
Combine the pineapple (1 cup), oil, stevia, and vanilla in a blender and puree till the texture of applesauce. Make a well in the center of the flour mixture and add the wet ingredients. Mix well.
Pour batter into cupcake liners so that they are just over half full. Bake for 20 minutes.
Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.

To make the topping, combine all ingredients in a small saucepan.
Bring to a boil, and stir constantly for about 30 seconds.
Bring the heat down to low and stir for one more minute.
Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon.
Place in the fridge for about 30 minutes or until ready to serve.
Makes 12 cupcakes, 102 calories each with topping, 86 calories each without topping.

Altered from Vegan Cupcakes Take Over the World

Vegan Honeydew Slushie

1 cup chopped honeydew
1/4 cup Kikkoman unsweetened soy milk
4 tbsp sugar, or less if honeydew is sweet
3/4 cups ice (6 moon shaped cubes)

In a blender, process all ingredients until smooth. Enjoy!

Vegan Pantry Hamburger Helper

1 pound elbow macaroni, cooked and drained (may substitute with ditalini)
1 23.5oz bottle Prego mushroom pasta sauce (About 2 1/2 cups)
1/2 cup water
1/2 cup Bob's Red Mill textured vegetable protein
1 1/2 tablespoons chili powder
1 1/2 teaspoon cumin
1/2 tsp tabasco
2 tbsp nutritional yeast
1/2 cup unsweetened Kikkoman soy milk
1 tbsp olive oil
1/2 tsp garlic salt
1/4 tsp pepper

Pantry as extras of all ingredients can be kept sealed at room temperature. Pasta sauce, textured vegetable protein, and Kikkoman soy milk need to be refrigerated after opening.
Cook the pasta as directed in a large pot.
While pasta is cooking, pour pasta sauce into a medium pot over low heat. Add water to pasta sauce bottle, close lid, and shake. Add more water if sauce is not thin enough to pour out easily. Stir in pasta sauce mixture, textured vegetable protein, chili powder, cumin, tabasco, and nutritional yeast stirring well after each addition. Add soy milk, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Stir in olive oil, garlic salt, and pepper. Enjoy!

Adapted not to need frozen Boca burger-style crumbles or Daiya cheddar cheese shreds http://veganwithkathleen.blogspot.com/2012/07/vegan-hamburger-helper.html

Vegan Stir Fried Noodles (Yaki udon)

3 packages of refrigerated udon noodles (7oz each)
1/2 tbsp sriracha
1/2 tbsp lemon juice
1/2 tbsp cooking sake
1 tbsp olive oil
1 tbsp rice vinegar
2 tbsp okonomi sauce
2 tbsp soy sauce
2 tbsp mirin
dash of pepper

Optional fusion additions:
onion powder
sage
adobo seasoning
vegan chicken strips

Bring a wok of water to a boil. Add udon noodles and let simmer until separated. Drain and return to wok.
Over medium high heat, add rest of ingredients and stir until well incorporated. Let simmer until thickened. Serve and enjoy! Also keeps well to bring for lunch the next day. Pack in lunch container, let cool, cover, and refrigerate.

If you lack some Japanese ingredients feel free to substitute:
dry white wine for cooking sake
white vinegar for rice vinegar
worcestershire sauce for okonomi sauce
sweet white wine for mirin

Vegan Mini Vegetable Pot Pies

Filling:
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 red potato, peeled and diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
Crust:
1 1/4 cups unbleached all-purpose flour
1 tbsp sugar
1/2 cup cold Earth Balance vegan buttery spread (1 stick), cut into 1/4-inch cubes
3 tbsp ice water

After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add sage, thyme, and pepper and stir until combined.

Remove from heat. If mixture has become too thick, add water 2 tbsp at a time until you reach a creamy ready to eat pot pie filling consistency, not a paste but not watery. Set aside. Note: You will have a lot of extra filling to eat on its own or feel free to double or triple the crust recipe.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater. Sift flour and sugar in the mixer bowl. Add the Earth Balance and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the Earth Balance pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.

Preheat oven to 400 degrees and coat a mini muffin pan with vegetable oil or line a baking sheet with 10 dry silicone mini muffin cups.
Using a 3-inch round cookie cutter, cut out 10 pieces of dough. Combine dough scraps and roll out again as necessary. Using a 2-inch round cookie cutter or the top of a 2-inch tart shell for a fancier look, cut out another 10 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan or muffin cups. Spoon the sauce into the pastry. Place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal.

Add soymilk to a small bowl. Brush the tops of each pie with soymilk. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake for 18 minutes or until the edges are golden and the filling is bubbling. Cool for 10 minutes and serve.

Recipe altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html
http://www.williams-sonoma.com/recipe/basic-pie-dough.html

Vegan Yeastless Focaccia

Olive oil for brushing and coating
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1 1/2 teaspoons crushed dried basil
1/4 cup Daiya vegan mozzarella shreds (optional)

Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with olive oil.
In an electric mixer fitted with a dough hook, sift together flour, baking powder, and salt. Add to the water and mix on medium speed until dough forms a ball, adding an additional half a cup to one cup of flour as needed. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
Plop dough into pyrex. With floured hands, spread dough to 1/4-inch thickness. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, basil, and vegan cheese if using.
Bake in preheated oven for 15 minutes.

Altered from http://allrecipes.com/recipe/exquisite-yeastless-focaccia/

Vegan Blended Purple Yam (Ube Shake)

1/2 cup purple yam
1/2 cup soymilk
1/4 cup sugar
1 cup ice

Peel and cube purple yam. Place in a small pot with enough water to cover. Boil on high heat until a spoon can easily slice through a piece. Strain the water.
In a blender, puree purple yam and soymilk. Mix in sugar. Add ice and process until smooth. Makes 1 serving

Vegan Frozen Hot Chocolate

1/4 cup Enjoy Life vegan chocolate chips
1/2 tsp Trader Joe's unsweetened cocoa powder
1 to 1 1/4 tbsp sugar
1/4 cup + 2 tbsp Kikkoman unsweetened soymilk
1/16 tsp instant espresso powder
3/4 cups ice (6 moon shaped cubes)

Microwave the chips in a shallow bowl for about 30 seconds to 1 minute, 2 minutes if your chocolate chips are coming out of the fridge, or until the chips are melty enough to whisk smooth.
Whisk cocoa and sugar into melted chocolate.
In a blender, process soymilk, chocolate mixture, and espresso until well combined. Add ice and blend until smooth. Makes 1 serving

Altered from http://a-soy-bean.blogspot.com/2011/08/vegan-frozen-hot-chocolate.html

Vegan Asian Light Bento

Tossed salad:
1/2 cup baby spinach
1 oz prepared nappa kimchi (check ingredients for no fish)
1/2 small avocado, diced

1/2 cup Kagayaki premium short grain brown rice

Nametake (seasoned mushrooms rice topping):
200g enoki mushrooms
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar

Beverage:
Kirin Komecha (brown rice tea), 500ml

Cut enoki stems off. Discard stems. Cut enoki into thirds.
Bring a small pot of water to a boil. Boil the enoki for 2 minutes. Strain the enoki.
Put the pot back onto the stove top and combine soy sauce, mirin, sake, vinegar and sugar into the pot. Bring these ingredients to a gentle rolling boil.
Add the enoki back into the pot and keep on medium or low heat until the liquid reduces to 1/2 its original volume.

Slightly altered from http://umamimart.com/2011/12/japanify-nametake-diy-condiment-crack/
http://www.kingsasian.com/index.html Vegan kimchi that I bought from Whole Foods for $4.29

Vegan Blended Coconut Mocha Latte

1/3 cup light canned coconut milk or coconut milk beverage
2 tsp sugar
1/2 tsp instant espresso powder
1/2 tsp cocoa powder
1/8 tsp coconut extract
2/3 cup ice

In a blender, combine coconut milk, sugar, espresso, cocoa, and coconut extract until espresso powder dissolves. Blend in ice. Makes 1 serving. Great way to get caffeine in using leftover canned coconut milk after using 1 cup for baking.

Vegan Chocolate Coconut Cupcakes

1 cup Gold medal unbleached flour (400 cal)
1/3 cup Trader Joe's cocoa powder (107 cal)
1 1/2 tsps. baking powder
1/4 tsp. salt
1/4 cup 365 unrefined coconut oil (480 cal)
1 cup Samana coconut milk or other light coconut milk (160 cal)
3/4 cup sugar (540 cal)
1 tsp. vanilla extract
2 tsps. coconut extract
1/2 cup Kroger unsweetened shredded coconut (280 cal)

Fill a cookie sheet with 12 silicone baking cups or a muffin pan with cupcake liners and preheat oven to 350 degrees F.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
Melt the coconut oil in a small saucepan over very low heat. Once melted, turn off the heat, but leave oil in the pan on the stove, so that it stays warm but does not solidify.
In a separate medium bowl, mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted coconut oil.
Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.
Fill cupcake liners two-thirds full. Bake for 20 minutes.
Already super delicious with no frosting: 164 calories each, 1967 calories total

From Vegan Cupcakes Take Over the World and slightly altered from http://www.godairyfree.org/recipes/dairy-free-desserts/toasted-coconut-cupcakes-vegan-nut-free-soy-free

Vegan Lasagna Cupcakes

12.3 oz tetra box firm tofu (I used Morinaga firm silken tofu)
1 small yellow onion, diced
4 cloves garlic, minced
3 tsp basil
1 tsp oregano
1 tsp salt
2 tbsp lemon juice
1 cup fresh baby spinach or Boca vegan ground beef crumbles, cooked
1 tbsp olive oil
34 eggless wonton wrappers
2 cups pasta sauce
1/2 cup Daiya vegan mozzarella cheese (optional)

In a blender, mix tofu, onion, garlic, basil, oregano, salt, and lemon juice until onions are pureed, stopping to spoon around onions as needed. Mix in spinach or Boca crumbles with a spoon and set aside.
Preheat oven to 350 degrees F. Using a silicone pastry brush, lightly coat two 12 cup muffin pan with olive oil and line with 12 wonton wrappers in the first pan and with 5 wonton wrappers in the second pan, shaping till fitted at the edges. Using a spoon, place one tablespoon of pasta sauce on top of wrappers. With a different spoon, place one tablespoon of tofu mixture on top of pasta sauce, top with another wonton wrapper again shaping till fitted at the edges, another tablespoon of pasta sauce, and another tablespoon of tofu ricotta. Top with vegan cheese if desired. Bake for 20 minutes till wonton wrappers are browning at the edges.
Let cool for at least 10 minutes and run a bent frosting spatula around the edges for ease of removal. Makes 17 cupcakes.

Altered from http://chowvegan.com/2011/06/11/vegetable-lasagna-cupcakes/

Vegan Instant Iced Latte

Unsweetened soymilk
Instant espresso powder (I used 1/2 tsp for a light coffee taste, increase if desired)
Stevia extract (I used 10 drops)
Ice cubes

In a small dish or cup, add enough soymilk to dissolve espresso powder, and stir well. Add stevia drops and mix again. Fill a tall glass 2/3 with ice and 3/4 of the way up with soymilk and stir. Mix in dissolved espresso and stevia and mix again. Enjoy!

Vegan Crustless Spinach Quiche

Tofu cheese sauce:
24 ounces firm tofu (2 tetra box packs)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
3/4 tsp turmeric
3/4 tsp salt
1/4 cup + 2 tbsp nutritional yeast
1/4 cup + 2 tbsp cornstarch
1 1/2 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Vegetables:
10 baby portabella mushrooms, sliced
1 tbsp canola oil
1/2 tsp thyme
3/4 tsp basil
3/4 tsp red pepper flakes
8 ounces fresh baby spinach

Preheat oven to 350F. Lightly grease a 11in x 1.125in tart pan and set aside. In a large pot, saute mushrooms in oil over medium high heat, add thyme, basil and red pepper flakes and cook until liquid evaporates. Remove mushrooms from heat, add spinach, stir until well combined and cover. Combine ingredients for tofu cheese sauce in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Add tofu cheese sauce to  mushrooms and spinach. Once combined evenly, pour into prepared tart dish. Bake for 20 minutes or until edges begin to brown. Allow to cool for 15-20 minutes before slicing. The quiche should still be warm for serving but not piping hot.

Altered from http://happyherbivore.com/2009/01/quiche/

Vegan Japanese Style Shepherd's Pie

1 pound Okinawa purple yams
1/2 teaspoon shichimi togarashi
2 tablespoons Earth balance
2 to 4 tablespoons soymilk
1 large onion, chopped (3/4 cup)
3/4 cup carrot, sliced
1 tablespoon canola oil
2 pounds edamame, cooked and drained
2 pounds Japanese eggplant, diced
1 1/2 pounds kabocha squash, diced
1 teaspoon Okonomi sauce
1/2 teaspoon sugar
Earth balance for brushing
Shiso for garnish (optional)
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
8 oz shitake mushrooms and oil (optional)

Peel and quarter yams. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Beat yams, Earth Balance, and togarashi with an electric mixer on low speed. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, 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.
In a different saucepan saute onion and carrot in oil until onion is tender but not brown. Stir in edamame, eggplant, kabocha, miso sauce, Okonomi sauce, and sugar and cook until simmering.
Transfer vegetable mixture to a 9x13 pyrex. Drop yams in mounds over vegetable mixture and brush with melted Earth Balance. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes. If desired, garnish with chiffonade of fresh shiso leaves. Makes 9 servings.

Altered from http://www.recipe.com/vegetarian-shepherds-pie/

Vegan Crustless Potato Quiche

6 peeled russet potatoes, grated or 1 package Trader Joe's frozen hashbrowns
3 tbsp Earth Balance, melted
2 1/4 cups Tofurky italian sausage, crumbled and cooked (optional)
1 1/2 cups Trader Joe's vegan mozzarella, shreds
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
1 large brown onion, diced
12 oz firm tofu, crumbled
1/4 + 1/8 tsp turmeric
3/4 cup soy milk
3 tbsp cornstarch
3/4 tsp salt
1/4 + 1/8 tsp pepper

Preheat oven at 450 degrees F. If using fresh potatoes, add to a bowl of cold water to remove the starch and strain and press remaining water out. If using frozen hash browns, microwave till thawed, and squeeze out excess water with paper towels. To bowl of potatoes, add in the melted butter and toss until thoroughly incorporated. Press the potatoes on the bottom and the sides of an ungreased 9 x 13 inch pyrex.
Bake for 25 minutes. Remove from oven and decrease to 350 degrees F.
In a bowl, crumble tofu and add turmeric until thoroughly incorporated then mix in cheese, bell peppers, onion, salt and pepper. Mix in sausage if using.
In another bowl add soy milk and cornstarch whisking until the cornstarch is dissolved and add to tofu mixture until incorporated. Spread tofu mixture evenly on top of potatoes.
Bake for 45 minutes. Let cool for 15 minutes. Makes 9 servings.

Altered from http://beingvegan.us/recipe/hash_brown_quiche

Vegan Blended Latte

1/2 cup unsweetened soymilk (45 cal)
1/2 tbsp instant espresso powder
1/2 tsp cocoa powder
1 cup ice (I use 7 moon shaped cubes)
1/4 cup soy vanilla ice cream (90 cal)
2 tbsp unsweetened soymilk (more or less to be just enough for ice cream to blend in) (~11 cal)
About 12 drops stevia extract

Blend soymilk, espresso, and cocoa until dissolved. (Preferably in a Vitamix.) Next add ice cubes and blend until smooth. Add ice cream, and a tiny bit more soymilk or as needed till ice cream starts to blend in. Lastly add stevia to taste, I use about 12 drops. 146 calories. Makes 1 serving

Altered from Chloe's Vegan Desserts Cookbook

Vegan Mango Slushie

1/3 cup vanilla soy ice cream (1 scoop)
1/4 cup mango juice
1/4 cup ice (optional)

In a blender combine soy ice cream and mango juice until smooth. Next, mix in ice until smooth. Enjoy! Makes 1 serving.

Vegan Coconut Creme Frappacino

1/2 cup soymilk
3 tbsp sugar
1 tbsp + 1 tsp fresh coconut flakes
1 cup ice

In a blender, mix soymilk, sugar, and 1 tbsp coconut until well combined. Add ice and puree until smooth. Pulse in the 1 tsp of coconut flakes. Makes 1 serving. Enjoy!

Vegan Blueberry Milkshake

1/4 cup soymilk
1/2 cup frozen blueberries
2 scoops soy ice cream

Puree all in a blender until smooth. Garnish with frozen blueberries for a refreshing burst on a hot day. Makes 1 serving.

From own recipe

Vegan Caramelized Pears

3 tablespoons Earth Balance buttery spread
1/4 cup + 2 tbsp dark brown sugar
3 cups overripe "grainy" green d'anjou pears, peeled and diced (about 3 1/2 pears)

Melt Earth Balance in a medium frying pan over medium heat. When it foams, sprinkle sugar over top and cook until bubbling and dissolved, about 3 minutes.
Add pears and cook, stirring rarely, until mixture is caramelized. Mixture will separate when cooled but it a solid brown glaze when hot.

Altered from http://www.chow.com/recipes/11444-caramelized-pears

Vegan Mochi Cupcakes

Cupcakes:
1 3/4 cup + 2 tbsp rice flour
1/2 cup + 2 tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
2 1/4 tsp Ener-G egg replacer + 3 tbsp water
3/4 cup soy milk http://www.marusanai.co.jp/lineuplist.php?cat=1
1 tsp pure vanilla extract
4 tbsp cooked sweet Azuki beans
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk

Preheat oven to 375 degrees. In a small bowl, mix egg replacer and water and set aside. With a mixer, incorporate flour, sugar, baking powder, and salt. Next add soy milk, egg replacer mixer, vanilla, and mix until smooth. With a mini ice cream scoop, place one scoop batter into cupcake tins, about 10 beans, and top with one more scoop of batter. Bake for 30 minutes. Makes 11 cupcakes.

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add vanilla, soy milk, and beat until fluffy. Cut off tops of baked cupcakes. Place star tip into piping bag and open the bag in a tall cup. Place icing into piping bag, cut off tip, and lightly frost cupcakes. Enjoy!

To make Hinamatsuri version, use pink and yellow cupcake tins and top with pink, yellow, and green hina arare.

Recipe altered from http://justjennrecipes.com/mochiko-cupcakes/2009/01/04/ and http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html

Vegan recipes from Food Network!

My all time biggest inspiration has to be Chloe Coscarelli who was the first vegan who won Cupcake Wars! Quite a few vegan bakeries actually compete but few win, and even fewer post the recipes they competed with online so I really appreciate Chloe's website! I have her first cookbook and am going to buy her dessert cookbook which just came out this month. Recipes and more at http://chefchloe.com/vegan-recipes.html and episode review and pic credit to http://archives.quarrygirl.com/2010/06/22/vegan-cupcakes-ftw-chloe-coscarellis-huge-food-network-victory/

Next up has to be Trisha Yearwood's Black Bean Lasagna. I'm not a big fan of Southern cooking, but I watch her show just in case, and I'm glad that I did because the whole entire episode was vegan! She won me over with making using tofu ricotta with nutritional yeast on national television. These are seemingly secret vegan cooking methods that hardly anyone knows about so I was really moved almost to tears that she showcased this alternative on her show. I'm so happy that families like hers have a Veggie Night every now and then and because of this episode I am hopeful that other families who don't have one yet will try it! Recipe here http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe/index.html

More dessert from guess who? Giada De Laurentiis! As a big fan of her show, I would recognize that clean, beautiful presentation anywhere, but little did I know one exciting fact. In the episode, she revealed that her mom is vegetarian. I wonder if she knows Chloe Coscarelli? With things like Italian sausage and pepperoni, Italian vegetarians is something I had not heard of until Chef Chloe. The only qualm I would have about this recipe is that I'm guessing it must be consumed within a couple of days or less otherwise I imagine the avocado would spoil fast like it usually does but when I feel like melting chocolate I definitely want to try this recipe. Thanks Giada! Recipe here http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe/index.html

One recipe I've been dying to try is these Pierogis. I was pretty moved when I saw them in Home Made in America with Sunny Anderson because they were made by a woman who is also named Kathleen. Even better, she said she uses them as payment to get heads to help on her horse rescue farm, and at the time I was really into a farming game on Nintendo 3DS, so I felt we were intensely related, though I was only farming in a game xD. Recipe here http://www.foodnetwork.com/recipes/pierogies-recipe/index.html

Lastly is this vegan chili also from horse rescue farm home cook Kathleen <3. I think about it every now and then because of how satisfying the meat eating farm helpers said it was in the episode. When I can gather the numerous amount of ingredients used to make this chili flavorful and hearty, I really look forward to putting it together. Two Kathleen's making vegan chili ftw! Recipe here http://www.foodnetwork.com/recipes/veggie-chili-recipe/index.html

Vegan Peanut Butter Pudding

1 tetra box firm tofu
2/3 cup creamy peanut butter
2/3 cup cane sugar
2 tablespoons soymilk

Blend tofu with soymilk till smooth. Add sugar, blend till super smooth. Add peanut butter. Blend till smooth. Useful as a coffee substitute as half a cup may wake you up. Served right away it is a sweet thick pudding. Rest will thicken a bit when refrigerated. Serves 4.

Slightly altered from http://www.yummly.com/recipe/external/Sinful-Tasting-Delicious-Peanut-Butter-Mousse-_Vegan_-Gluten-Fre-Food_com-150061