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