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