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