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