Vegan Chicken Nuggets

Chicken:
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp salt
1/2 tsp poultry seasoning
3/4 cup vegetable broth
2 tbsp tahini
Simmering sauce:
2-3 cups of vegetable broth
1 onion chopped
2 tbsp garlic powdre

In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead  the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into small little nuggets. Keep in mind they will grow to about twice their size, so make them smaller then you would normally. You should have enough dough for 24. Place the nuggets in a casserole dish, covering them with vegetable broth.

Cook nuggets in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.


Breading:
3 eggs worth of egg replacer
2/3 cup all-purpose flour
1/3 cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon pepper
1 teaspoon garlic powder

Place egg replacer in a small, shallow bowl.
Combine the flour, tempura salt, pepper, onion powder and garlic powder in a large zip lock bag.
Coat each nugget with the flour mixture by shaking in the zip lock bag.
Remove and dredge each nugget in the “egg” mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Lay the nuggets on a cookie sheet lined with parchment paper and place in the freezer for half an hour. Cover and refrigerate remaining egg mixture.

After freezing, repeat the “coating” process.

Deep fry the nuggets in a large pot of oil at 375° for 10-12 minutes or until light brown and crispy.

From http://theedgyveg.com/2014/03/08/vegan-mcdonalds-series-mcnuggets/

Vegan Deodorant

2 tbsp baking soda
2 tbsp arrowroot flour
2 tbsp unrefined coconut oil

Sift together baking soda and arrowroot flour. Mix in coconut oil until thoroughly combined.

Vegan Shampoo and Conditioner

Shampoo: (手作りシャンプー)
1/4 cup water
2 tbsp potassium hydroxide (水酸化カリウム)
1/4 cup unrefined coconut oil (ココナッツオイル)
1/4 cup sunflower oil (himawari yu)
2 tbsp castor oil (ひまし油)
1 cups water
15 drops citrus essential oil (エッセンシャルオイル)

Use within 2 months

Conditioner: (手作りリンス)
1/3 cup water
4 tsp jojoba oil (ホホバ油)
1 tsp rice bran oil (kome yu)
2 tsp emulsifying wax (セテアリルアルコール)
15 drops citrus essential oil (エッセンシャルオイル)

Use within 2 months

Altered from http://www.videojug.com/film/how-to-make-your-own-herbal-hair-shampoo
http://www.videojug.com/film/how-to-make-a-homemade-hair-conditioner

Vegan Sun dried Tomato Hummus

1 can garbanzo beans, rinsed and drained
1/2 cup sun dried tomatoes
¼ cup olive oil, plus extra for drizzling
1 tablespoon lemon juice
1 garlic clove
1 tsp smoked paprika
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Combine beans, tomatoes, oil, lemon juice, garlic, salt, and pepper in a food processor and process until smooth, stopping to scrape down the sides with a spatula.

Altered from http://chefchloe.com/entrees/hummus-pomodoro-with-warm-pizza-crust.html

Vegan Teriyaki Tofu and Broccoli

1 tbsp canola oil
1 package cubed tofu, drained
12oz bag Birdseye steamfresh broccoli cuts
Teriyaki sauce:
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sugar
2 tsp corn starch
2 tbsp water
1/4 tsp garlic powder
1/8 tsp sesame seeds

In a small saucepan, combine sugar, mirin, soy sauce, garlic powder, and bring to a boil.
In a small bowl, combine corn starch with water and whisk it all together. Add the mixture in the sauce. Quickly whisk the sauce to evenly distribute the corn starch mixture. If desired, add sesame seeds and stir the sauce while it's being reduced to the consistency you like.

Heat oil in a wok over medium high heat and add tofu. Microwave broccoli in bag for 3 minutes and add contents to wok. Stir a few minutes, add teriyaki sauce, lower heat, and cook a few more minutes.

Extra firm tofu can be drained and cut into cubes if cubed tofu is not available.

Altered from http://www.justonecookbook.com/how-to/teriyaki-sauce/
 http://www.house-foods.com/product/Wok+Me+Up+Sweet+Teriyaki/

Vegan Creamy Vegetable Sauce

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

Makes 1 1/2 cups.

Sauce:
3 tbsp olive oil
3 medium size onion, finely chopped
4 1/2 cups vegetable broth
1/4 cup + 2 tbsp unbleached flour
1 1/2 cups tofu sour cream
1 tbsp yellow mustard
1 tsp garlic salt
salt and pepper to taste

Over medium heat saute onions in oil for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in 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.

Altered from Chloe's Vegan Kitchen
http://vegweb.com/index.php?topic=7568.0

Vegan Coconut Oil, Flakes, Cream Recipe

Banana coconut cream:

1 can refrigerated coconut cream

4 super ripe bananas

Peel bananas into stand mixer bowl and stir on low until well mashed. Add in cream and mix until well incorporated. Eat as is or serve with other desserts such as cookies, cake, pie, and refrigerate leftovers.

Coconut butter:

3 cups unsweetened shredded coconut flakes

2 tbsp coconut oil, melted (optional)

In a Vitamix, blend coconut flakes until grainy. If consistency is powdery and not buttery, add coconut oil and process until smooth. 

To make coconut banana mousse, blend banana cream into coconut butter. Spoon into a container and store in refrigerator, reserving two tablespoons in the blender.

Iced Creamy Vanilla Latte:

2 tbsp coconut banana mousse

1/2 cup vanilla soy milk

1/2 tbsp Torani signature vanilla syrup

1 tsp stevia

3/4 cup ice (I used 6 moon shaped cubes)

In a Vitamix, blend all ingredients until smooth. Serve over ice.

Vegan Family Size Chicken Tomato Stew (Afritada)

2 tbsp canola oil
5 cloves garlic, minced
1 onion, diced
4 roma tomatoes, diced (I used Baja California, 16 oz)
4 cups water 
1 bag Gardein Chick'n Strips, thawed + cut into cubes 
3 large russet potatoes, peeled and diced
1 red bell pepper, diced
1 tsp salt
1 tsp pepper (try 1/2 tsp next time)

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. Simmer uncovered over high heat until reduced by half and potatoes are tender. Remove from heat and serve over a bed of rice. Makes 4 large servings or 8 small servings.

Old Recipe:

2 tbsp canola oil
3 cloves garlic, minced
1 onion, diced
2 beefsteak tomatoes, diced or 2 14.5 oz cans diced tomatoes in juice
4 cups water (try 3 cups next time?)
1 bag Gardein Chick'n Strips, thawed + cut into cubes (10.5oz, can be teriyaki flavor, just don't add the sauce)
2-3 large russet potatoes, peeled and diced
1 red bell pepper or 3 small red peppers, diced (I used poblano)
1 tsp garlic salt (optional, omit if using canned tomatoes)
1 tsp salt
1 tsp pepper

Vegan Bagels

1 cup water, warmed to packaging directions (about 125F for Red Star Platinum yeast, about 105 to 115F for most other yeast)
1 1/2 tablespoons granulated sugar
2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 1/2 cups bread flour, plus more if needed and for flouring work surface
pinch salt, optional and to taste
water for submerging or boiling
2 tablespoons yellow cornmeal for sprinkling on baking trays, optional but recommended

Flavor suggestions
plain
onion powder
garlic salt
dried blueberries
1 tablespoon cinnamon, or to taste + 3/4 cup raisins

Warm 1 cup water to manufacturer's packaging directions, about 45 seconds in the microwave. Take the temperature with a thermometer. If you don't have one, water should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don't want to kill the yeast.
To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), add the water and sugar.
Sprinkle the yeast over the top. Wait 5 to 10 minutes, or until yeast is foamy. This means it's alive and will work. (This is proofing and technically with instant dry yeast you don't have to proof it, for active dry yeast; you should. I do it regardless.)
Add 2 1/2 cups flour, optional salt, and knead for 5 to 7 minutes, or until dough comes together in a nice, round, smooth ball. This is a thick, dense dough. It should be smooth and not sticky. If your dough is sticky or isn't coming together, add another tablespoon or two of flour, as needed, until it does. Bread making is very climate and weather dependent. In the summer or in humid climates you may need slightly more flour than you do in the winter or in dry climates.
Sprinkle the cinnamon and raisins over the smooth mound of dough. It will look like a lot of both, but allow them to be kneaded in for 2 to 3 minutes, or as long as necessary to distribute. If the raisins are being stubborn and want to fall out, push them in with your fingers. Cinnamon and raisins may be omitted for plain bagels.
Place dough in a cooking sprayed or lightly greased large bowl, cover with plastic wrap, and allow to rise in a warm, draft-free environment until doubled in size, about 2 hours. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in quickly, close the door, and wait for the dough to rise. Just make sure your oven is off.
Punch dough down, and turn it out on a  Silpat or lightly floured work surface.
Divide dough into 6 to 8 equal-sized portions.
Roll each portion into a ball.
With your fingers, make a hole through the middle of each ball. Stretch the opening, shaping dough into a bagel shape. Dough will tend to spring back and want to recoil, just re-stretch and re-shape. Push in any raisins that try to escape.
Place dough on two Silpat-lined or greased baking sheets, cover with plasticwrap, and allow dough to rise in a warm, draft-free environment for about 30 minutes, until bigger, but they won't have doubled. I use the preheated oven trick again.
In the final minutes of rising, preheat oven to 400F. If you were using the oven as your rising spot, remove dough before preheating the oven.
Before baking, to create a chewier crust, submerge each portion of dough into a pot of boiling water and boil for 1 to 2 minutes, flipping over halfway through. The longer the dough boils, the chewier and thicker the bagel crust will be. I personally do not like overly chewy bread with a thick, crusty crust and skipped boiling. My bagels were plenty chewy just from submerging in warm water.
Instead, I submerged each bagel in a bowl of warm tap water for about 1 minute.
Place moistened or boiled pieces of dough on baking trays that have been sprinkled with the cornmeal; about 1 tablespoon per tray. This prevents the bagels from getting too well-done or burning on the bottoms.
Bake for about 18 to 20 minutes, or until golden, domed, puffed, and done. If you boiled them, they may take a few minutes longer to bake; if you made 6 rather than 8 bagels, they may take slightly longer to bake. Watch your bread, not the clock, when evaluating if they're done. I preferred my 18 minute bagels to the 20 minute bagels because they're softer.
Allow bagels to cool on baking trays momentarily before serving. I recommend toasting them and serving with honey butter or cream cheese.
Extra bagels will keep airtight at room temperature for up to 5 days, or can be frozen for up to 6 months.

Slightly altered from http://www.averiecooks.com/2013/07/easy-homemade-cinnamon-raisin-bagels.html

Vegan Flavored Cold Coffee

1 cup Starbucks unsweetened iced coffee
1/16-1/8 tsp flavored extract (e.g. coconut, banana)
3/4 cup Kikkoman unsweetened soymilk
2 tbsp agave nectar or 2 tsp stevia powder

Fill glass half with iced coffee, pour in a dash of extract, and top with soy milk. Mix in sweetener until dissolved. Extract measurements may vary depending on the flavor. Start with 1/16 tsp, stir well, and if flavor is not yet present, add 1/16 tsp more. Strong flavors such as coconut only need a dash, whereas banana extract may need up to 1/8 tsp.

Vegan Soft Cheese Recipe

2 cups soy milk
1 tbsp apple cider vinegar
2 tsp agar powder
1-1/2 tbsp cornstarch
2 tbsp chickpea flour
2 tbsp potato starch
1 tbsp arrowroot flour
1/2 cup vegan margarine
2 tbsp refined/expeller pressed coconut oil
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp hickory liquid smoke (optional)

Pour one cup of the soy milk into a small saucepan with the vinegar & let sit for a minute or so until thickened & curdled. Stir agar agar powder into 1/4 cup of the remaining milk until there are no lumps, & set aside. Whisk the cornstarch, chickpea flour, potato starch & arrowroot into the remaining 3/4 cup of soy milk until smooth, & set aside.

Stir the agar agar mixture into the soy milk & vinegar in the saucepan, & on a low heat, bring to a gentle simmer whilst stirring regularly.  While bringing it to a simmer, add the margarine, coconut oil, nutritional yeast, salt, & liquid smoke (if using).
Allow the mixture to simmer gently for 2-3 minutes, to allow the agar agar to dissolve, then pour in the soy milk combined with the flours. Stir continually as it thickens. Eventually the mixture will begin to come away from the edges of the saucepan, much like a roux.

Make sure the flours have thoroughly cooked & there’s no floury taste.
Transfer mixture to food processor and blend the cheese for a minute or two. Pour it into a lightly oiled mold or container as soon as possible.
If it sits for too long, it can start to separate a bit, but you should have enough time to add any nuts, herbs or other flavorings before pouring it into a container. You could use some soy lecithin or xanthan gum to emulsify it, but it’s unnecessary if you work fairly quickly.
Then you just need to chill it in the fridge – overnight is best – the more well-chilled it is, the easier it is to slice.
Makes fourteen 2 1/2 tbsp servings and will keep in the fridge for about a week.
About 1/2 tbsp serving of oil per 2 1/2 tbsp.

Slightly altered from http://magicjelly.com.au/blog/2011/11/magic-vegan-cheese/

Vegan Frozen Hot Chocolate Ice Cream

1/2 cup Enjoy life vegan chocolate chips
2 tbsp sugar
1 tsp unsweetened cocoa powder
1/8 tsp instant espresso powder
1 3/4 cups coconut milk
1/2 tsp stevia

Heat coconut milk till simmering and set aside. 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 heated enough to whisk smooth.
Stir in sugar, cocoa, and espresso into melted chocolate.
Mix coconut milk and chocolate mixture until well combined. Add up to two stevia packets to taste and refrigerate for 30 minutes.
Once mixture is cool, process in a ice cream maker according to manufacturer's instructions

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

Vegan Ground Beef

2 cups tvp
8 cups water
1 tsp vegetable bouillon powder
1/4 cup low sodium soy sauce
1/4 cup canola oil
2 tsp oregano
2 tsp cumin
dash pepper
sliced cabbage (optional)

Place dry tvp in a skillet and cover with water and soy sauce. The water should completely submerge the tvp. Cook over high heat until the water is reduced. Decrease heat to low-medium. Once almost all liquid is evaporated, add oil, and spices. Fry over low-medium heat until the chunks are firm and the mixture resembles ground beef. Stir in cabbage if using, mixing occasionally to make sure that it cooks evenly and does not stick.

Slightly altered from http://www.vegweb.com/recipes/basic-vegan-ground-beef

Vegan Instant Ginger Iced Tea

2 cups water
1/4 tsp ginger powder
agave to taste
ice cubes

Blend water, ginger, and two squirts of agave on high speed until dissolved. Serve over ice.

Spices Used in Vegan Recipe Favorites

Spices:
Salt
Pepper
Garlic powder
Onion powder*

Basil*
Oregano*

Paprika*
Chili powder*

Cumin*
Coriander*

Sage
Thyme

Turmeric
Black salt

Other additions:
Nutritional yeast
Vegetable bouillon cubes
Lemon juice
Hot sauce
Oil
Soy sauce
Mirin
Vinegar
Cooking wine
Ketchup
Okonomi sauce

As used in lasagna, chorizo, falafel, hamburger helper, vegetable pot pie, omelette, stir fried noodles, etc.

*Large amount needed for lasagna and chorizo

Vegan Falafel Patties

Patties:
2 cans salt free garbanzo beans, divided
1 red onion, chopped
4 cloves garlic, quartered
10 sun dried tomatoes in oil, drained
1 cup parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 cup garbanzo bean flour
2 tbsp olive oil or silpat baking mat
Avocado hummus:
1/2 cup garbanzo beans
1 avocado, pitted and peeled
1/3 cup parsley
1/4 cup olive oil
1 clove garlic
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne pepper

Drain and rinse beans. Reserve 1/2 cup of beans for hummus. Pulse all ingredients except oil in a food processor until combined. Brush olive oil onto two sheet pans or place a clean silpat baking mat on a sheet pan. With an ice cream scoop, transfer patty mixture onto sheet pans and press down until about 1/4 inch thick. Bake at 350 degrees F for 10 minutes. Flip patties over with a large flat ended metal spatula, applying pressure while flipping for clean removal. After flipping over all patties, bake for 10 minutes. Makes 12 patties.

Pulse all hummus ingredients in a food processor until combined.

Altered from Chloe's Kitchen

Vegan Marbled Chocolate Chip Brownies

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 cup + 2 tbsp canola oil
1/2 tsp vanilla extract
1/2 cup vegan chocolate chips
Raspberry jam, for garnish

In a large bowl, sift dry ingredients. In a measuring cup, combine wet ingredients. Add wet ingredient to dry until just combined then stir in chocolate chips. Transfer to an 8 x 8 square pan brushed with canola oil. With a knife, spread raspberry sauce across batter in 4 thin, equally spaced lines. Like a checkerboard, pull the knife through perpendicularly creating a marble pattern. Bake at 350 degrees F for 20 minutes. Cuts cleanly when refrigerated.

Vegan Macaroni and Cheese

Macaroni:
1 pound elbow macaroni, cooked
2 tbsp vegan butter
Cheese:
1/2 cup unbleached flour
1/2 cup nutritional yeast
2 1/2 cups soy milk, divided
3 tbsp ketchup
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp lemon juice
1/8 tsp sugar

After draining macaroni, return to pot and stir in vegan butter.
Mix flour and nutritional yeast in a medium saucepan. Add 1 cup of soy milk and form a thin paste, mixing thouroughly to avoid any dry pockets. Add 1/2 cup more soy milk and turn on heat to medium. Stir continually until sauce thickens. Remove from heat and whisk in remaining 1 cup of soy milk.  Add ketchup, garlic salt, onion powder, lemon juice, sugar, and stir until incorporated.
Mix in desired amount of cheese in individual portions just before serving.

Altered from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=122
Chloe's Kitchen

Vegan Chicken Tomato Macaroni Salad

Dressing:
1/2 cup Spectrum low fat vegan mayonnaise
1/4 cup Kikkoman unsweetened soy milk
1 tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Salad:
1 box macaroni (~13.25oz)
4 strips Gardein chik'n strips, cubed
1/2 cup sugar plum tomatoes, halved

Cook macaroni according to package direction in lightly salted water. Drain. Mix dressing ingredients until well incorporated. Pour over macaroni. Stir in chik'n and tomatoes.

Altered from http://thepioneerwoman.com/cooking/2012/06/the-best-macaroni-salad-ever/

Vegan Chilled Green Basil Lemonade

1/2 cup water
2 tbsp lemon juice
2 tbsp sugar
1 inch basil leaf
3/4 cup ice (I used 6 moon shaped cubes)

Process water, lemon juice, sugar, and basil until combined. Add ice and blend until smooth. Makes 1 serving.

Vegan Instant Vanilla Latte

2/3 cup Kikkoman vanilla soy milk
1/2 tbsp espresso powder
1/2 tbsp vanilla bean paste
1 tbsp sugar
1 packet stevia
1 cup ice (8 moon shaped cubes)

Blend soymilk, espresso, vanilla, sugar, and stevia until dissolved. (Preferably in a Vitamix.) Next add ice cubes and blend until smooth. Makes 1 serving

Vegan Icy Green Tea

1 cup Kikkoman green tea soy milk
1 tbsp sugar
1 packet stevia
1 tsp green tea powder
1 cup ice (8 moon shaped cubes)

Mix all ingredients without the ice until well incorporated. Add ice and blend until smooth.

Vegan Blended Fruit Maragarita

1/2 cup frozen fruit
2 tbsp tequila
2 tbsp sugar
1 tbsp fruit juice
1 tbsp lime juice
3/4 cups ice

Combine all ingredients except ice. Add ice and blend until smooth. Makes 1 serving.

Vegan Vanilla Frappaccino

1 cup Kikkoman creamy vanilla soy milk
3 tbsp sugar
2 packets stevia
2 tsp vanilla paste
1 3/4 cups ice (14 moon shaped cubes)

Mix all ingredients without the ice until well incorporated. Add ice and blend until smooth.

Vegan Chocolate Milkshake

1 cup Kikkoman chocolate soy milk
1-2 tbsp sugar
1 packet stevia
1 tsp cocoa powder
1/4 tsp vanilla bean paste
1/8 tsp espresso powder
1 1/4-1 1/2 cups ice (10-12 moon shaped cubes)

Mix all ingredients without the ice until well incorporated. Add ice and blend until smooth.

Vegan Chipotle Lettuce

1/2 cup pasta sauce
1 chipotle pepper, diced
1 cup lettuce, shredded
Daiya vegan mozzarella shreds, optional

In a wok, stir pasta sauce and chipotle pepper. Bring to a simmer, add lettuce. Add vegan cheese if using, remove from heat, cover, and allow to steam for 10 minutes before serving.

Vegan Sweetened Coconut Cream

1/2 can Thai Kitchen coconut milk
2/3 cup powdered sugar
1 can coconut cream
Dash of strawberry extract

Refrigerate coconut milk and coconut cream overnight. Freeze mixer bowl and whisk attachment for 10 minutes. Without shaking the can, carefully spoon out the top half of the coconut milk and place it in the bowl. Sift in powdered sugar and mix for a few minutes. Spoon in coconut cream and whip until combined. Pour in strawberry extract and whip on high speed until thickened. Refrigerate until ready to serve.

Vegan Green Tea Cake

Cake:
2/3 cup soy milk
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
1/2 tsp almond extract
1 cup unbleached flour
3/4 cup sugar
2 tsp Ener-G egg replacer
1 tbsp matcha
1 tsp baking soda
1/8 tsp salt
Icing:
2 tbsp vegan butter
1 cup powdered sugar
1-2 tbsp soy milk
1/8-1/4 tsp matcha
1/4 tsp almond extract
Drop of vanilla extract

Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk all liquid ingredients together. Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.

With a mixer, beat vegan butter until smooth. Sift in powdered sugar and matcha in three portions, mixing between each. Add soy milk, almond, vanilla and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.

Vegan Carrot Cake Ice Cream

13.5oz can coconut milk (1 3/4 cups)
3 bananas
1/4 cup dark rum
3 packets stevia
2 tbsp sugar
1 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp salt
1 cup grated carrots
1/4 cup chopped walnuts
1/4 cup raisins

Blend coconut milk, bananas, rum, stevia, sugar, vanilla, cinnamon, ginger, salt, and process in ice cream maker according to manufacturer's instructions. Stir in carrots, walnuts, and raisins.

Vegan Cappuccino Cake

Cake:
2/3 cup soy milk
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
1 tsp vanilla extract
1 cup unbleached flour
3/4 cup sugar
2 tsp Ener-G egg replacer
2 tbsp espresso powder
1 tbsp cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Icing:
5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
1 tsp vanilla bean paste
1 tbsp Tofutti cream cheese

Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk all liquid ingredients together. Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. Add vanilla, soy milk, Tofutti, and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.

Vegan Instant Cheddar Mashed Potatoes

1 cup potato flakes
1/3 cup nutritional yeast
1 tsp mustard powder
1/2 tsp garlic salt
1/2 tsp onion powder
1 1/2 cups water
2 tbsp vegan butter
1/2 cup soy milk

In a small bowl, whisk potato flakes, nutritional yeast, mustard powder, garlic salt, and set aside. Bring water to a boil and add vegan butter. Remove from heat, add cold soy milk. Add potato flakes mixture and fluff with fork.

Vegan Green Tea Cinnamon Rolls

Dough:
1 cup soy milk
1/2 cup plus 1 tablespoon sugar, divided
3 tbsp green tea powder (replaces 1/2 teaspoon salt)
1 stick vegan margarine
1 tsp pure vanilla extract
1/4 cup warm water, about 110 degrees
1 envelope active dry yeast
4 1/2 cups all-purpose flour, plus extra for rolling
Filling:
1/2 cup brown sugar
1 1/2 tbsp sugar
1 1/2 teaspoons ground cinnamon
1 1/2 tsp green tea powder
2 1/2 tablespoons vegan margarine, melted

Heat the soy milk, 1/2 cup sugar, green tea powder, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch about 110 degrees.
While the margarine mixture is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.Lightly butter a 9 x 13-inch pyrex.
Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.

Combine brown sugar, sugar, and cinnamon in a small bowl. Whisk green tea powder into melted margarine and brush evenly over surface of dough. Spread cinnamon sugar mixture over margarine.
With the long end towards you, roll the dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cute each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each, leaving a little space in between.  Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
Preheat oven to 375 degrees.
Bake, uncovered, for 20 minutes.

Altered from Chloe's Kitchen

Vegan Iced Gingerbread Cake

Cake:
2/3 cup soy milk
1/4 cup molasses
1/4 cup pure maple syrup
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
2 tsp Ener-G egg replacer
1 cup whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp powdered ginger
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 cup brown sugar
Icing:
5 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk
1 tsp pumpkin pie spice
1 tbsp Tofutti cream cheese

Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk together the first seven ingredients (all liquid ingredients and the egg replacer). Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. Add vanilla, soy milk, pumpkin pie spice, Tofutti, and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.

Icing (for 24 cupcakes):
8 tbsp Earth balance shortening
1 1/2 cup powdered sugar
3/8 tsp pure vanilla extract
1 1/2 tbsp soy milk
1/2 tbsp pumpkin pie spice
1 1/2 tbsp Tofutti cream cheese

Altered from http://chocolatecoveredkatie.com/2013/12/13/gingerbread-recipe/

Vegan Grocery List

Snacks/Desserts/Drinks
Purified water (iced w/half an organic lemon, sliced)
Fresh fruit (eaten as is, layered cakes, tarts, pies)
Dried fruit, medjool dates
Unsalted raw nuts, peanuts, almonds, cashews, pecans, pistachios, macadamias, walnuts, etc
Bread (toast, sandwiches, etc)
Frozen fruit (jam, sherbet, smoothies, fruit cocktail)
Organic sugar (jam, sherbet, smoothies, fruit cocktail, baking, ice cream, tea, coffee)
Organic powdered sugar
Stevia powder (jam, sherbet, smoothies, fruit cocktail, baking, ice cream, tea, coffee)
Bean/nut/grain milks, soy milk, almond milk, rice milk, etc
Canned coconut milk (ice cream)
Coconut flakes
Coconut oil
Canola oil
Maple syrup
Agave nectar
Tea leaves
Coffee, instant or brewing
Espresso powder
Cocoa powder
Vegan chocolate
Vegan butter
Vegan shortening
Unbleached flour
Baking Soda
Aluminum free baking powder
Yeast
Apple cider vinegar
Sea salt

Entrees
Firm silken tofu
Rice
Pasta
Pasta sauce
Beans, garbanzo, pinto, edamame, etc
Frozen kale (smoothies)
Baby spinach salad bag
Broccoli floret bag
Fresh vegetables, onions, garlic, carrots, potatoes, celery, tomatoes, peppers, etc
Low sodium vegetable bouillon cubes
Spices
Olive oil
Textured vegetable protein
Nutritional yeast
Daiya vegan cheese, slices and shreds
Tofutti cream cheese
Tofutti non-hydrogenated sour cream
Helen's Kitchen veggie Italian sausage crumbles
Tofurky, slices and sausage
Gardein, chik'n and beefless tips

Vegan Iced Mocha Latte

3 tbsp sugar
1 packet stevia
1 tsp vanilla extract
¼ cup water
3 tablespoons instant espresso
2 tsp cocoa powder
1 1/2 cups soy milk
dash of cinnamon

Dissolve sugar, stevia, and vanilla in water over medium fire. Add in espresso, simmering until incorporated. Mix in soy milk. Pour into an iced filled glass and stir in cinnamon.

Vegan Broccoli Casserole

1 medium potato, peeled and chopped
2 small carrots
1/2 small onion, peeled and chopped
1.5 cups raw cashews
1 cup unsweetened almond milk
4 garlic cloves
2 tbsp fresh lemon juice
3 tsp kosher salt
3 tbsp nutritional yeast
1 tsp mustard
about 3 cups bite-sized broccoli florets
12-16 oz uncooked whole wheat pasta (I used 12 oz whole wheat spahetti broken into short pieces)

Preheat the oven to 350 and get a 2 1/2 quart casserole dish ready.

Dice the potato, carrots, and 1/2 an onion and place in a steamer basket over boiling water. Steam until very tender, about 15 minutes.

Meanwhile, process the cashews in a food processor until they are finely ground. Add the garlic, lemon juice, almond milk, salt, and nutritional yeast and process until smooth. When the vegetables are done steaming, add them to the food processor and process until smooth. Taste and adjust seasonings if needed.

Put a little more water under the steamer basket if necessary, and add the broccoli florets. Steam just until crisp tender, about 5 minutes.

Bring a large pot of water to a boil and add the pasta. Cook according to package directions, then drain and toss with the broccoli and sauce.

Bake for about 25 minutes.

From http://catesworldkitchen.com/2010/12/vegan-broccoli-pasta-and-cheese-casserole/

Vegan Macaroni Salad

16oz macaroni, cooked and drained
20oz pineapple chunks, drained
1 Morning star chicken patty, steamed and diced
1 1/4 cups vegan mayonaise
1 stalk celery, diced
2 tbsp raisins
1 tbsp pickled relish
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
Daiya cheddar style shreds, optional

Mix all ingredients in a bowl until well incorporated. For a deeper flavor, allow to chill in refrigerator for at least 2 hours.

Vegan Praline Pecan Ice Cream

Amaretto ice cream:
13.5oz can coconut milk (1 3/4 cups)
1/4 cup amaretto
2 tbsp sugar
1/8 tsp salt
Praline Pecan Ice Cream:
1/4 cup brown sugar
1 tbsp vegan margarine
1/2 tbsp soy milk
1/4 cup + 2 tbsp pecans, chopped
1 cup amaretto ice cream

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

In a small saucepan over medium heat, heat brown sugar, margarine, and soy milk, stirring frequently. Once the mixture comes together, increase heat to medium-high for 1 minute. Remove from heat, stir in pecans, and let sit 15 to 20 minutes, stirring occasionally.
Transfer ice cream to a large bowl and fold in as much of the pecan mixture as you would like.

Altered from http://chocolatecoveredkatie.com/2012/03/05/rated-r-ice-cream/ Chloe's Vegan Desserts

Vegan Soy Chorizo Lasagna

Sauce:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
1 tbsp flour
1 cup vegetable broth
2 tbsp tomato paste
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
Lasagna:
9 lasagna noodles
Vegan cheese (optional)
Diced peppers for garnish

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add flour and saute until combined. Pour in broth and mix until thickened. Add tomato paste and mix in until smooth.

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.

Boil lasagna until cooked but still firm. Pour a thin layer of sauce into a 9"x13" pyrex dish. Place three lasagna ribbons on top. Place half of the soy chorizo, vegan cheese if using, three more lasagna ribbons, more sauce, other half of soy chorizo, vegan cheese if using, last three lasagna noodles, remaining sauce, and vegan cheese if using. Garnish with diced peppers if desired and bake at 350 degrees F for 15 minutes.

Vegan Filled Omelette

12.3 oz firm silken tofu package
2 tbsp soy milk
2 tbsp nutritional yeast
2 tbsp cornstarch
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp salt
1/8 tsp smoked paprika
1/8 tsp kala namak (black salt)
oil for brushing
filling

Blend together all ingredients except oil and filling until smooth.
Brush a skillet with oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to medium-low.
Cover and cook for about 3-5 minutes, checking often to see if it’s done. When the edges have dried out and the middle is no longer liquidy, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color and browned in spots. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot. Makes 2 omelettes.

Altered from http://blog.fatfreevegan.com/2007/09/vegan-omelette-for-one.html

Vegan Arroz Caldo

1 onion, diced
1 head garlic, minced
1-2 tablespoons ginger, minced
3 cubes low sodium vegetable bouillon
6 cups water
1 cup rice
1 tbsp soy sauce

Sautée onion, garlic and ginger in a large soup pot.  You can also leave the garlic and ginger in big chunks and just fish them out of the soup before you serve it.  Add vegetable broth.  Season with soy sauce.  Bring to a boil, then stir in 1 cup rice.  Cover, then lower the heat.  Cook over low, stirring often, until the rice is soft and swollen, about 30 minutes.

Vegan Hot Chocolate

1/2 cup + 1 tbsp Kikkoman unsweetened soymilk (45 cal)
2 tbsp Enjoy Life vegan chocolate chips  (150 cal)
1/4 tsp Trader Joe's unsweetened cocoa powder (2 cal)
1/2 tbsp sugar (22 cal)
pinch instant espresso powder

In a small pot over medium heat, bring soy milk to a boil. Whisk in chocolate, cocoa powder, sugar, and espresso, stirring until smooth. Makes 1 small serving. 219 calories.

Vegan French Toast

Cashew milk:
2 tbsp cashews
1/2 water, divded
French toast:
3/4 tsp brown sugar
dash cinnamon
dash turmeric
3 slices bread

Place the cashews in a blender jar with 1/4 cup of the water. Process until very smooth.
Add the remaining water and blend until no large pieces remain. This may take a minute or two. Strain after processing to remove any remaining pieces. Refrigerate until ready to use.

Blend 1/4 cup cashew milk, brown sugar, cinnamon and turmeric until incorporated. Add remaining milk and blend again. Pour into a bowl. Dip slices of bread into the cashew mixture, coating well. Brown on a medium-hot non-stick griddle or frying pan, turning once so both sides are evenly browned.

Altered from http://www.drmcdougall.com/pdf/mme_lesson_4.pdf

Vegan Chunky Strawberry Ice Cream

2 cups frozen sliced strawberries
2 tbsp water
1/3 cup + 2 tsp sugar
1/4 tsp salt
1 3/4 cup soy milk, divided
1 tbsp cornstarch
.
In a medium sauce pan, mix strawberries, sugar, salt and water. Cook over medium heat and bring to a boil. Roughly mash the berries and simmer for a few minutes.
Meanwhile, add cornstarch to 1/4 cup of the soy milk. Mix well and add to the strawberry mixture. Mix and simmer until it comes to a boil. Cool the mixture slightly. Add the remaining soy milk and strawberry extract. Mix well.Taste and adjust sweetness if needed.
Strain out strawberry chunks and process soy milk mixture in ice cream maker according to manufacturer's instructions. Add chunks the last 2 minutes of churning.

Altered from http://www.veganricha.com/2013/08/chunky-strawberry-ice-cream-vegan.html

Vegan Gyros

Tzatziki sauce:
12.3 oz firm silken tofu
3 tbsp lemon juice
1 tbsp white wine vinegar
1/2 tsp salt
2 garlic cloves, chopped
2 tbsp olive oil
1/4 tsp pepper
1 cucumber, seeded and grated
1 tsp dried dill
Seasoned seitan:
 8-ounce package of seitan, chopped
1 tbsp canola oil
3 cloves garlic, minced
1 tsp cumin
2 tsp oregano
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
Garnish:
1 cup lettuce, shredded
1/2 cup red onion, sliced
1 medium tomato, sliced
2 whole wheat pitas, warmed

In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
Taste, add pepper to taste and more salt if needed. Set aside.
Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
Add cucumber and dill to tofu mixture.
Stir to blend, cover, and refrigerate for at least 2 hours.

In a sauté pan over medium heat, add the canola oil and heat until shimmering.
Add the seitan and garlic and cook, stirring occasionally, until the seitan is cooked through and lightly browned.
Add the cumin, oregano, cinnamon, cayenne pepper, nutmeg, salt, and pepper, and stir to combine.
Cook for another 2-3 minutes or until fragrant, and set aside.
Meanwhile, assemble the pitas with the lettuce, onion and tomato.
Add the seitan and drizzle with tzatziki sauce. Serve immediately.

Altered from http://greek.food.com/recipe/vegan-tzatziki-239629
http://www.thecurvycarrot.com/2011/06/02/vegetarian-gyros/

Vegan Tropical Kale Smoothie

1 1/2 cups apple juice
1 1/4 cups frozen cut leaf kale
1 frozen overripe banana
1 cup frozen mango chunks
1 cup frozen sliced peaches
1 cup frozen sliced strawberries

Break banana into small chunks. Combine all ingredients in a blender with a tamper until smooth. Makes 2 servings.

Vegan Pumpkin Spice Latte

1 cup soy milk
3/4 cup canned pumpkin
3/4 cup water
1/4 cup sugar
1 tsp pumpkin pie spice

Stir sugar in water until dissolved. In a blender, combine soy milk, pumpkin, sugar mixture, and pumpkin pie spice. Serve over ice. Makes 2 servings.

Altered from Chloe's Vegan Desserts

Vegan Yeastless Sofritas Focaccia

Canola oil for brushing and coating
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1 tsp paprika
1 tsp oregano
1 tsp cumin
1/4 cup tofu sofritas or soy chorizo, cooked
1/4 cup Daiya vegan mozzarella shreds

Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with canola 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 paprika, oregano, cumin, sofritas, and vegan cheese.
Bake in preheated oven for 15 minutes.

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

Vegan Mango Frozen Yogurt

24 oz Nancy's soy yogurt
24 oz Trader Joe's unsweetened frozen mango chunks
1 1/2 tbsp Sun Tropics mango juice
1 1/2 tbsp sugar
Optional toppings:
Chopped dates

Place ingredients into blender in the order listed. Put on the top and insert the pusher, if your blender has one. Start blender on low and quickly turn it up to its highest setting. Blend, pushing the fruit into the blades, until four mounds appear at the top of the mixture and machine sounds like it is running harder. Do not over-blend because the friction will cause melting. Serve immediately for best taste with toppings if using.

Altered from http://blog.fatfreevegan.com/2009/09/almost-instant-frozen-fruit-yogurt.html

Vegan Tofu Sofritas Burrito

Rice:
2 cups cooked basmati rice, warm
1 1/2 tbsp lime juice
1 tsp canola oil
2 tbsp cilantro, chopped
1/4 tsp salt
Sofritas:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth
Corn:
2 ears white corn
1/2 poblano chili
1/4 cup red onion, diced
1/2 jalapeno, minced
2 tbsp cilantro, chopped
1 tsp lime juice
Peppers:
1 green bell pepper, sliced
1 red onion, sliced
1 tsp fresh oregano, minced
1 tbsp canola or soybean oil
Beans:
1 can pinto beans, rinsed and drained
1 tsp cumin
2 cloves garlic, minced
1 tsp canola oil
Guacamole:
2 avocados
1/2 jalapeno, seeded, and minced
1/4 cup red onion, finely chopped
2 tbsp cilantro, finely chopped
1 tsp lime juice, fresh
1/4 teaspoon salt
Tomato salsa:
2 roma tomatoes, cored and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced
2 tbsp cilantro, chopped
1/2 cup romaine lettuce, shredded
Tortillas

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.

Roast the corn and poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

Saute green bell peppers and red onion in oil with chopped, fresh oregano until slightly crisp.

Heat oil in a pan over medium heat and add garlic. Saute for two minutes, add beans, cumin, and stir until heated.

Combine all of the guacamole ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.

In a small bowl, combine the tomatoes, red onion, jalapeño, and cilantro.

Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, sofritas, beans, peppers, corn, tomato salsa, guacamole, and lettuce. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/
http://chipotlefan.com/index.php?id=recipes
http://veryculinary.com/2013/07/22/chipotle-steak-burrito/

Vegan Black Sesame Ice Cream

1/2 cup black sesame seeds
13.5oz can coconut milk (1 3/4 cups)
2 tbsp sugar
1/8 tsp salt

In a blender, grind sesame seeds into powder. Blend in coconut milk, sugar, and salt until well mixed and process in ice cream maker according to manufacturer's instructions.

Vegan Jambalaya

2 Tofurky sausages, sliced
1 tbsp olive oil
Cajun seasoning:
1 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
Holy trinity vegetables:
2 onions, diced
6 ribs celery, chopped
3 bell peppers, diced
1 tbsp smoked paprika
1 cup brown rice, uncooked
2 cups vegetable broth
15 oz can diced tomatoes

Mix together cajun seasoning spices until well combined. In a large pot on medium heat, add the tofuky, olive oil, and cajun seasoning
Cook until the tofurky begins to brown, about 5 minutes
Add the onions to the pot, continue cooking on medium heat about 3 minutes
Add the celery, bell peppers, smoked paprika, brown rice, vegetable broth, and diced tomatoes, stir well
Allow to come to a boil
Place a lid on the pot, and turn the heat down to low
Allow to simmer about 30 minutes or until the rice is tender.

Altered from http://www.girlmakesfood.com/vegan-jambalaya/
http://allrecipes.com/recipe/simple-cajun-seasoning/

Vegan Purple Yam Frosting (Ube Macapuno)

Ube:
13.5 ounce can coconut milk
4 ounces purple yam powder
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
12 ounce bottle coconut strings (macapuno)

Heat coconut milk in a skillet and mix in purple yam powder. Cook over medium heat for 20 minutes or until thickened.
With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk and beat until fluffy. Mix in ube until incorporated and stir in macapuno.

Vegan Thick Creamy Custard (Purin)

Sauce:
Vegan butter
2 tbsp water
1/4 cup sugar + 2 tbsp sugar
Custard
1/4 cup soy milk
1/4 cup cornstarch
13.5 ounce can coconut milk
1/2 cup sugar
1/8 tsp salt
1/8 tsp turmeric (optional)
1 tsp vanilla extract
1 tsp almond extract

In a measuring cup or small bowl, dissolve cornstarch in soy milk with a fork and set aside.
Butter four pudding molds or ramekins. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Pour sauce into the molds.
In a medium saucepan over medium heat, whisk together coconut milk, sugar, salt, and turmeric until just boiling. Reduce heat to medium and whisk cornstarch mixture into saucepan, stirring until thickened. Remove from heat and stir in vanilla and almond extract. Pour custard into the molds, let cool, and refrigerate overnight.

Alternate flavor additions are green tea powder or ground black sesame.

Altered from Chloe's Vegan Desserts
http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm

Vegan Spanakopita

1 medium onion, finely chopped
2 tablespoons olive oil
16 ounces frozen chopped spinach, thawed/drained/squeezed dry
12.3 oz tetra box soft tofu
1/2 teaspoon dried dill weed
1 tbsp lemon juice
1/4 tsp salt and pepper, each
16 ounces phyllo dough, thawed
Olive oil in spray bottle

Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
Place tofu in a mixing bowl and crumble with a fork.
Add dill, lemon juice, salt and pepper, onions, and spinach.
Stir thoroughly to combine.
Preheat oven to 350°F.
Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
Spread the spinach mixture in dish on top of the phyllo dough.
Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
Bake 45 minutes until golden and filling is hot.
Let stand 10 minutes before serving.

Altered from http://greek.food.com/recipe/vegan-spanakopita-264333

Vegan Chick'n Tonkatsu

1 package gardein chick'n scallopini
1 1/4 cup all-purpose flour, divided
3/4 cup water
1 cup panko breadcrumbs
1 cup canola oil

SIMMERING SAUCE:
2 1/2 cups water
1 packet konbu dashi granules
2 tbsp soy sauce
1 tbsp mirin
1/2 tsp cube fresh ginger, peeled and grated
1/2 tsp garlic, peeled and grated

In a large skillet, combine the simmering sauce ingredients and bring to a boil. Put in the chick'n, cover, and simmer for 15 minutes on each side over medium heat, until all the liquid is absorbed.

Assemble 3 square pans. Fill the first with 1/4 cup flour, the second with 1 cup flour and water to make a thick paste, and the third with breadcrumbs. Dab the chick'n in the dusting flour, flour paste, and roll each piece in bread crumbs. Set aside.

In a small sauce pan, heat oil to 350 F. Slide the breaded chick'n into the oil and deep-fry one at a time for 30 seconds until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage and tonkatsu sauce.

Riken No Msg Konbu Dashi
SB Foods Bottled Grated Ginger
SB Foods Bottled Grated Garlic

Altered from http://theveganronin.blogspot.com/2008/10/tofu-tonkatsu.html

Vegan Chocolate Frosting

5 tbsp Earth balance shortening
5 tbsp cocoa powder
1 cup powdered sugar
1 tbsp + 1/2 tsp soy milk
1/2 tsp cold coffee
1/2 tsp pure vanilla extract

With a mixer, beat shortening until smooth. Beat in cocoa powder until incorporated. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk, coffee, vanilla and beat until fluffy.

Vegan Baked Corn Dogs

3 tofurky hot dogs
⅔ cup cornmeal
⅓ cup unbleached flour
3/4 tsp baking soda
½ tsp salt
¼ tsp paprika
¼ tsp mustard powder
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1/3 cup soy milk
1/4 cup canola oil
2 tsp apple cider vinegar
1 tbsp raw sugar

Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. In a measuring cup or small bowl, mix soy milk, oil, and vinegar until well incorporated. Mix cornmeal, flour, baking soda, baking powder, salt, spices, pepper,1/3 cup soy milk mixture and sugar together in a medium bowl. Slowly add additional soy milk mixture until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits a dessert bar pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated. If using a dessert bar pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat. Bake for 10-15 minutes until golden and a little crisp. For three inch cavity dessert bar pan, makes 15 mini vegan corn dogs.

Altered from http://happyherbivore.com/recipe/vegan-baked-corndogs/
http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html

Vegan Baked Chorizo Fritters

15oz can chickpeas, rinsed and drained
1/2 onion, finely chopped
2 cloves garlic, quartered
1/2 cup packed lettuce, shredded
5 whole chipotles, packed in sauce, drained
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp sea salt
1/2 cup unbleached flour
1 tbsp apple cider vinegar
1/2 tbsp canola oil

Preheat oven to 350 degrees F. Place all ingredients 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.

Vegan Samosas

DOUGH:
2 cups all-purpose flour, plus more for kneading
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground turmeric
3 tablespoons grape seed or olive oil
SWEET POTATO AND YAM FILLING:
1 sweet potato, peeled and medium diced
1 yam, peeled and medium diced
Kosher salt
1/2 cup frozen peas, defrosted
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
Oil, for frying

For the dough: In large bowl combine the flour, paprika, salt and turmeric, and mix with a fork. Add the oil and 3/4 cup water and mix until a dough forms in the bowl. It should have a consistency similar to bread dough. Mix in a little more water if the dough is dry and stiff. Transfer to a floured counter and knead with your hands until smooth, 2 to 3 minutes. Cover the dough and set aside to rest while you prepare filling.
For the filling: Add the sweet potatoes and yams to a pot of salted water. Bring to a boil and cook until tender, about 8 minutes. Strain and let cool to room temp. You can rinse with cold water to speed up the cooling process.
In a large bowl combine the boiled potatoes and yams, the peas, cumin, cardamom and season with salt. Mix with a fork and set aside.
To make the samosas, portion off a golf-ball-size piece of dough and roll it into a ball. Dust your working surface with flour so the dough doesn't stick. Using a rolling pin, roll the dough ball into a thin round, a little thicker than a tortilla. Cut the circle in half. Take one of the half circles and make a cone shape by taking the two ends of the cut side and folding them into the center of the curve, so that the center of the cut side makes the point of the cone. Then wet the edges with a little water to glue the seam, and pinch together to seal.
Place a heaping tablespoon of filling into the cone, moisten the top of the edges and close the cone, pressing the edges to seal it. Repeat the process with the remaining dough and filling.
Add enough cooking oil to a medium-size heavy saucepan so the samosas won't touch the bottom. Heat the oil on medium-low heat to 350 degrees F. Working in batches of 4, carefully add the samosas to the oil and fry until both sides are golden brown, 4 to 6 minutes. Drain on a sheet pan lined with paper towels.
Serve warm with the fresh mango chutney.

From http://www.cookingchanneltv.com/recipes/bal-arneson/sweet-potato-and-yam-samosas-with-fresh-mango-chutney.html

Vegan Green Tea Simple Syrup

1/4 cup sugar
1/4 cup water
1 tsp matcha powder

Whisk sugar, water, and matcha together in a sauce pan and bring to a boil. Remove from heat and let cool.

Nuts, Seeds, and Grains Soaking Time

Food Soaking Time (Hrs)    Recipe
Almonds           8-12
Adzuki Beans 8-12                        Mochi
Cashews         4-8                         Cream, Cheesecake, Ice Cream 
Hazelnuts         8-12
Macadamias 2
Pecans              6
Pistachios         8
Sesame Seeds 8                             Tahini, Ice cream
Walnuts           4

Black Beans 8-12                       Patties, Browines
Garbanzo         8                            Hummus, Patties
Lentils               7                            Patties
Wheat Berries 7                             Salad
Wild Rice         9                             Omurice

Altered from http://healthyblenderrecipes.com/info/soaking_grains_nuts_seeds
http://chocolatecoveredkatie.com/2013/07/05/ice-cream-recipe-healthy-vegan/
http://www.forkandbeans.com/2011/10/29/1997/

Vegan Milk Tea

1 liter water (about 4 cups)
4 tsp loose leaf Earl Grey tea
8 packets stevia (1 tbsp + 2 1/2 tsp)
1 tbsp unsweetened soymilk

Heat water until the temperature reaches 195 degrees F. Put tea leaves in a 1 liter tea pot fitted with a tea strainer. Pour water over tea leaves, close lid, and let steep for 5 minutes. Remove tea strainer and tea leaves and stir in stevia and soy milk.

Vegan Candied Sweet Potatoes (Daigaku Imo)

1 medium Japanese sweet potato (satsumaimo)
1/4 cup + 1 tbsp sugar (satou)
3 tbsp mirin
1 tsp roasted black sesame seeds (kurogoma)

Carefully wash the skin of the sweet potato, dry with a paper towel,  and cut diagonally while rotating the sweet potato a quarter between cuts. Soak in water for 15 minutes to remove starch. Change the water a few times. Wrap the frying pan’s lid with kitchen cloth to prevent condensation on the lid dripping into sweet potatoes while cooking.
Mix sugar and mirin in the frying pan. Dry the sweet potatoes completely with paper towel and place in the pan. Cover and cook over medium heat. When sweet potatoes begin to simmer, lower heat. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.
Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly. Now transfer to the serving plate/bowl and sprinkle with black sesame seeds.

Altered from http://justonecookbook.com/recipes/candied-sweet-potatoes/

Vegan Fluffy Cream Cheese Frosting

5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
1 tbsp Tofutti vegan cream cheese

With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk, vegan cream cheese and beat until fluffy.

Altered from http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html

Vegan Blackberry Sauce

12oz fresh blackberries
1/4 cup sugar (may lessen)
2 tbsp water
1/8 tsp salt

Simmer all ingredients over medium heat in a medium saucepan for 15 minutes. Puree mixture and push through a mesh strainer to remove seeds.

Vegan Semi-Homemade Enchiladas Suizas

Sauce:
1 cup coconut milk or soy milk
12oz salsa verde sauce
2 tbsp canola oil
1 small onion, diced
2 tbsp flour
1/2 cup nutritional yeast
1/4 cup tomato sauce
1/2 tsp sugar
Filling:
1 cup boiling water
3/4 cup Bob's Red Mill textured vegetable protein
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3/4 tsp adobo seasoning
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cayenne pepper
12 corn tortillas

In a large measuring cup or bowl, pour in coconut milk, salsa verde, and tomato sauce. Stir until combined.
Heat oil in a large skillet over medium high heat. Add onions and simmer until translucent. Stir in flour and salsa verde mixture. Stir in nutritional yeast mixing until thickened. Stir in sugar. Pour back into measuring cup or bowl.
Bring water to a boil in a large skillet. Add vegetable protein and stir until most of the water is absorbed. Stir in bell peppers and spices. Simmer until peppers are softened.
Assemble tortillas in one layer, heating them in batches in a skillet or in the microwave for 30 seconds.
Coat bottom of a pyrex with a thin layer of sauce. Spread a thin layer of sauce onto each tortilla. Place 1 1/2 tablespoons of filling at the edge of each tortilla before tightly rolling and placing seam side down on top of sauce.
Bake at 350 degrees F for 10 minutes.

Vegan Creamy Cheddar Mashed Potatoes

4 medium russet potatoes, peeled and sliced
1/2 cup nutritional yeast
1 cup soy milk
1 tsp yellow mustard
1/4 tsp garlic salt
2 tbsp vegan butter

Place potatoes in a pot and cover with water. Bring to a boil and cook until tender. In a small sauce pan over medium heat,whisk together nutritional yeast and soy milk and simmer until thickened. Remove from heat and whisk in mustard and garlic salt. Pour soy milk mixture over potatoes, add butter, and whisk until creamy. If more cheddar flavor is desired, sprinkle a few flakes of nutritional yeast to whisk in at the end. For a Thanksgiving spin, make rolls with tofurky deli slices and potatoes as the filling.

Vegan Creamy Almond Ice Cream

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

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

Altered from http://chocolatecoveredkatie.com/2012/03/05/rated-r-ice-cream/

Vegan Sausage Loaf

1/2 cup water
1 cup Bob's Red Mill textured vegetable protein
12.3 ounce box firm tofu
1 1/2 tsp sage
1 1/2 tsp onion powder
3/4 tsp thyme
3/8 tsp garlic powder
3/4 tsp fennel seeds
1/8 tsp cayenne pepper
1/8 tsp black pepper

Over medium high heat, bring water to a simmer in a large skillet. Mix in textured soy protein. 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, stirring until well incorporated. Transfer to an oiled bread pan and bake at 350 degrees F until firm or ready to serve as a mashed side dish.

Altered from http://vegweb.com/recipes/sausage-crumbles