Vegan Strawberry Shortcake Cupcakes

Cake (12 cupcakes):
1 cup unbleached flour
2/3 cup sugar
1/2 tsp + 1/8 tsp baking soda
1/4 tsp salt
2/3 cup soy milk
1/3 cup canola oil
1 tbsp + 1 tsp apple cider vinegar
2 tsp vanilla extract
Frosting:
3 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk

Cake (54 mini cupcakes):
1 1/2 cup unbleached flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup soy milk
1/2 cup canola oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
Frosting:
4 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1/8 tsp strawberry extract
1/8 tsp Kirshwasser cherry brandy (optional)
1 tbsp soy milk
1 tbsp Tofutti sour cream (no coconut) or Tofutti cream cheese (has coconut)

Preheat the oven to 350 degrees F. Line cupcake pan with liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together soy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, soy milk, and cream cheese. Beat on high for 2 more minutes until light and fluffy.

To assemble the cupcakes: Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with powdered sugar.

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

Vegan Oreo Blended Latte

2/3 cup Starbucks unsweetened iced coffee

1/4 cup Kikkoman vanilla soymilk

1 tbsp agave nectar

2 oreos

1 cup ice (I used 8 moon shaped cubes)

Pulse all ingredients except ice to crush oreos. Add ice and blend until smooth

Vegan Pumpkin Cheesecake Ice Cream

8 ounce container Tofutti cream cheese
1 cup Silk Vanilla Soy milk
2 cups Silk French Vanilla Soy Creamer
1 cup canned pumpkin
1/2 cup sugar
2 tsp pumpkin pie spice
2 tbsp arrowroot

Process all ingredients in a blender until cream cheese is dissolved. Process in an ice cream maker according to manufacturer's instructions.

From https://silk.com/recipes/vanilla-bean-ice-cream

Vegan Oreo Cupcakes

Cupcakes:
3/4 cup unbleached flour
1/2 cup sugar
2 tbsp + 2 tsp cocoa powder
1/4 tsp salt
1/2 cup water
1/4 cup canola oil
3 tsp apple cider vinegar
1 1/2 tsp vanilla extract
1/2 cup oreos, crushed
Frosting:
1/4 cup Earth Balance shortening
1/2 cup powdered sugar
1 tbsp soy milk
3 oreos, crushed

Bake for 18 minutes

Slightly Altered from Chloe's Vegan Desserts

Vegan Instant Tonkotsu Ramen

Note: Named inspired by the richness of the soup. Not based on the original meat version.

1 package Nisshin Top Ramen Oriental Flavor
1 tbsp vegan butter
1/4 cup unsweetened soy milk
1/2 cup water + more for boiling
1 tbsp nutritional yeast
1 tsp Japanese ketchup
freshly ground pepper
toppings of choice:
Tofurky Hickory Smoked Slices
sliced scallions

Bring a small pot of water to a boil. Meanwhile, in a pyrex measuring cup, heat vegan butter until melted. Stir in soy milk and set aside. Add ramen noodles and boil for 5 minutes. Drain, rinse, and transfer to a bowl. Sprinkle flavor packet over noodles. Add buttermilk mixture and water. Microwave for 1 minute. Stir in nutritional yeast, ketchup, and better. Finish with toppings as desired.

Other instant flavors:
Sesame ramen: Add egg free creamy sesame dressing
Carrot onion ramen: Add carrot onion dressing
Hayashi mushroom ramen: Add prepared hayashi mushrooms
Cheeseburger ramen: Drain, rinse, and omit flavor packet. Add vegan ground beef and Daiya cheddar cheese heating until melted

Vegan Chipotle Dip

15oz can cannellini beans, rinsed and drained
1/4 cup oil
1 chipotle pepper
2 cloves garlic
2 tbsp water
1 tbsp lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground pepper
1/2 tsp chipotle powder

In an food processor or immersion blender, process all ingredients until smooth.

Vegan Chocolate Cheesecake Iced Latte

1 cup Silk chocolate almond milk
3 tbsp Tofutti cream cheese
2 tbsp sugar
ice for serving

Process almond milk and cream cheese until smooth. Blend in sugar. Serve in a tall glass with ice.

Vegan Tomato Rice

2 cups uncooked rice
1 - 1 1/2 tsp garlic salt
1/2 tsp freshly ground pepper (about 25 turns)
2 tsp olive oil
12 grape tomatoes or one large tomato, top and bottom stems removed (3 ounces)

In a rice cooker, scoop in two cups of rice and fill to water level indicated. Remove 6 tablespoons of water for the liquid amount of tomato. Add garlic salt, pepper, oil, and mix well. Stir in tomatoes. Steam in rice cooker until done. Mix cooked rice well.

Altered from https://www.youtube.com/watch?v=8EgO8AoMUos

Vegan Spicy Miso Mayo

12.3 ounces soft tofu
1/2 cup low sodium sweet miso (430mg sodium per tbsp)
2 tbsp rice vinegar
2 tbsp agave
1 1/2 tbsp sriracha

In an immersion blender, puree tofu. Blend in miso until well incorporated. Blend in rice vinegar, agave, and sriracha until smooth.
OR
In a blender, process all ingredients until smooth.
Makes 2 cups or eight 1/4 cup servings, 430mg sodium per serving. Avoid consuming more than 1 cup per day. Will keep up to 2 weeks in the refrigerator.

Altered from http://www.seriouseats.com/recipes/2013/02/miso-agave-mayonnaise-recipe.html

Vegan Cheeseburger Macaroni

Macaroni and Cheese
1 pound elbow macaroni or piccolini

¼ cup Spectrum butter flavored shortening or Earth Balance vegan margarine

1/3 cup unbleached flour 

3 cups Kikkoman unsweetened soymilk

½ cup nutritional yeast

2 tablespoons tomato paste

2 teaspoons sea salt

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

Vegan Ground Beef

2 cups tvp
8 cups water
1/4 cup + 2 tbsp soy sauce
1/4 cup canola oil
2 tsp oregano
2 tsp cumin
dash pepper
ketchup for serving

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles with sauce. Top each serving vegan ground beef and ketchup.

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://chefchloe.com/entrees/vegan-mac-n-cheese.html

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

Vegan Vanilla Ice Cream

2 cups Silk Very Vanilla Soymilk
16 oz carton (2 cups) Silk French Vanilla Soy Creamer (Silk Almond Creamer has almond taste)
1/2 cup sugar
1 vanilla bean
2 tbsp arrowroot

From https://silk.com/recipes/vanilla-bean-ice-cream

Vegan Shave Butter

1 tbsp cocoa butter
1/2 tbsp unrefined coconut oil
1/2 tbsp sweet almond oil
1 tbsp Dessert Essence fragrance free body wash

Place cocoa butter and coconut oil in a pyrex measuring cup. Over medium heat, place pyrex in a steamer and stir until melted. Remove from heat and stir in sweet almond oil. Place in freezer for 20 minutes to set. Once mixture is frozen on the edges and still liquid in the middle, whip mixture together with a spoon. Mix in body wash until well incorporated. Transfer mixture to a 2 ounce plastic bottle with a disc cap for easy dispensing. Makes 1 travel/trial size bottle of shave butter.

To use, on damp skin distribute a small amount of product for each section to be shaved, cleaning razor between sections. No sticky feeling from shaving with body butter alone and no stinging feeling from shaving with body wash alone. Body butter can be heavy and too moisturizing but body wash keeps body butter from sticking to skin while body butter easily glides over skin and keeps skin from drying out.

Altered from http://littlegreendot.com/homemade-body-butter-recipe/

Vegan Milkshake

1 cup Kirkland vanilla soymilk
3 pumps Torani syrup (e.g. creme de banana, chocolate milano, signature strawberry, signature vanilla)
1/4 banana (frozen)
1 cup ice (I used 8 moon shaped cubes)
stevia to taste, optional

Puree all ingredients until blended

Vegan Low Calorie Cheese Sauce

1/3 cup nutritional yeast
1 tbsp cornstarch
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp garlic salt
1 cup Kikkoman unsweetened soymilk (80 calories)
1/2 cup canned pumpkin (40 calories)
2 tbsp tomato paste
freshly ground pepper

Whisk together nutritional yeast, cornstarch, onion powder, garlic powder, and garlic salt until combined. Mix in half of the soymilk, making sure to avoid dry patches. Whisk in the pumpkin and tomato paste until combined. Mix in the rest of the soymilk. Heat over low heat until thickened. Season with freshly ground pepper to taste. Use to top pasta, vegetables, rice, sandwiches, etc. Makes about 1 3/4 cups.

Slightly altered from Happy Herbivore Light & Lean

Vegan Oil Free Mayonnaise

12.3 oz tetra box firm tofu
1/2 tsp mustard powder
1/2 tsp garlic salt
1/4 tsp garlic powder
1 1/2 tsp apple cider vinegar
1 1/2 tsp agave

With the Kitchen Aid 5-Speed Hand Blender, place tofu into the 4-cup pitcher. Break apart tofu with a spoon. Add mustard powder, garlic salt, garlic powder, apple cider vinegar, and agave nectar. Puree all ingredients until smooth. Serve chilled.
OR
In a stand blender or food processor, puree all ingredients until smooth. Serve chilled.

Vegan Smoothie Base

Soy milk smoothie (2 small servings)
3 cups frozen fruit (e.g. 1 12oz bag VIP frozen dark sweet cherries)
1 cup Kikkoman creamy vanilla soy milk
stevia to taste (optional)

Soy milk smoothie (2 large servings) e.g. Mango Blueberry Smoothie
4 cups frozen fruit
1 1/2 cups Kikkoman creamy vanilla soy milk
stevia to taste (optional)

Juice smoothie (2 small servings)
3 cups frozen fruit/ice (e.g. DIY frozen mangoes in 3 ziploc snack bags)
1 cup juice (e.g. mango puree)
stevia to taste (optional)

Juice smoothie (2 large servings) e.g. Tropical Kale Smoothie
4 cups frozen fruit
1 1/2 cups juice
stevia to taste (optional)

Blend all ingredients until smooth.

Vegan Donuts

6 doughnuts
1 1/4 cups flour
1/4 cup sugar
1/2 tbsp baking powder
1 1/8 tsp Ener-G Egg Replacer Powder
3/4 tsp Kosher salt (or 1 tsp. iodized salt)
1/2 cup soy milk
2 tbsp canola oil
1/2 tbsp vanilla
Canola oil for frying

3 dougnuts
1/2 cup + 2 tbsp unbleached flour
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp Ener-G Egg Replacer Powder
1/4 tsp salt
1/4 cup soy milk
1 tbsp canola oil
3/4 tsp vanilla
Canola oil for frying

Whisk together the flour, sugar, baking powder, egg replacer powder, and salt.
Add soy milk, canola oil, and vanilla.
On a lightly floured surface, knead dough until smooth, about 30 seconds (do not over knead).
On a lightly floured surface, roll out to ½-inch thick.
Cut out doughnuts and place on lightly floured parchment paper. Re-roll dough scraps as needed to cut out more doughnuts.
Fill a small pot with about an inch of oil. Over high heat warm oil to 350° F and cook over low heat to maintain temperature. Fry until golden brown on each side and cooked in the middle, about 1 minute per side.
Top with choice of frosting, powdered sugar, or cinnamon and sugar.

Altered from http://brianpmccarthy.blogspot.com/p/professional-vegan-recipes.html

Vegan Zucchini Cake

4 1/2 cups unbleached flour
3 cups sugar
1 cup cocoa powder
1 tbsp baking soda
1/2 tbsp salt
2 1/4 cups water
1 1/2 cups canola oil
1/4 cup + 2 tbsp apple cider vinegar
3 tbsp vanilla extract
4 1/2 cups shredded zucchini, about 4, squeezed dry with a paper towel

Preheat oven to 350 degrees F. Brush three 9-inch cake pans with canola oil. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk we ingredients. Pour wet mixture into dry mixture, mixing until just combined. Fold in zucchini.

Slightly altered from Chloe's Vegan Italian Kitchen

Vegan Fried Rice

1 1/2 cups uncooked rice
2 tbsp Smart Balance light vegan buttery spread/Spectrum butter flavor shortening
3 tbsp carrot, diced (1 small carrot)
1/4 cup green onion, sliced
3 tbsp low sodium soy sauce

Cook rice according to rice cooker or package directions. Melt butter in a large pan over medium heat. Add carrot and green onion. Cook for one minute until green onions are wilted. Add rice and stir well. Add soy sauce, stirring until distributed throughout the rice.

Vegan Mocha Cookie Crumble

1 cup Starbucks unsweetened ice coffee
1 tbsp Kikkoman vanilla soymilk
1 pump Torani Chocolate Milano Syrup
1 tsp stevia
2 vegan sandwich cookies
1 1/4 cups ice (I used 10 moon shaped cubes)

Blend all ingredients until smooth

Vegan Mocha Coconut Blended Latte

3/4 cup Starbucks unsweetened iced coffee
1/4 cup Kikkoman vanilla soymilk
1/4 cup shredded coconut
2 tbsp vegan semisweet chocolate chips
1 pump Torani Chocolate Milano Syrup
1 tsp stevia
1/8 tsp coconut extract
1 1/2 cups ice (I used 12 moon shaped cubes)

Blend all ingredients except ice. Add ice and process until smooth.

Vegan Mango Blueberry Smoothie

1 1/2 cups Kikkoman vanilla soymilk
2 cups frozen manila mangoes
2 cups frozen blueberries
1 tsp stevia powder

Blend all ingredients until smooth. Serve in a tall glass. Makes 2 servings

Vegan Sweet Apple Cider Vinegar Drink

1/2 cup filtered water

1 tbsp apple juice (not from concentrate)

1/2 tbsp Bragg organic raw apple cider vinegar (with the 'mother')

1/2 tbsp bee free honey

or

1/2 tbsp agave nectar + dash saigon cinnamon

ice, optional

Whisk all ingredients together except ice. Place ice in a tall glass and pour in mixture. Serve with a straw and stir before drinking.

Altered from http://www.delightedmomma.com/2012/03/sweetened-raw-apple-cider-vinegar.html

Vegan Japanese Spinach Dip

2 tbsp olive oil (オリーブ油)
1 onion, chopped (玉ねぎのみじん切り)
3 cloves garlic (ガーリッククローブ)
1/2 tsp crushed red pepper (唐辛子フレーク)
5 ounces baby spinach (ベビースピナッチ)
12.3-ounce tetra box soft tofu, drained (絹漉し豆腐)
1/2 cup nutritional yeast (ニュートリショナルイースト)
2 tbsp lemon juice (レモン果汁)
1 tsp dried basil (乾燥バジル)
1/2 tsp black pepper (テーブルコショウ)
300g sesame mustard greens (ごまたかな)

In a large pan, heat olive oil over medium-high heat and cook onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted.
In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth. Add sesame mustard greens and spinach mixture, and pulse about 15 times.
Serve or if desired bake at 350 degrees for 30 minutes in a lightly greased 1-quart baking dish.

Altered from Chloe's Kitchen
https://www.iy-net.jp/nspc/commoditydetails.do?shopcd=00032&productId=4968589001275

Vegan Syrup Blended Latte

2/3 cup Starbucks unsweetened coffee or chilled strong brewed coffee
1/3 cup Kikkoman vanilla soy milk
1 1/2 cups ice (12 moon shaped cubes)
Syrup blend to taste:
Torani Signature caramel syrup
Organic grade B pure maple syrup
Stevia

Blend together until smooth

Vegan Savory Cupcakes

Cupcakes:
1 ½ cup all-purpose flour
2 tbsp sugar
1 teaspoon baking soda
½ teaspoon salt
¾ cup soy, almond, or rice milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
Filling of choice:
1 to 2 cups savory filling

Preheat the oven to 350 degrees F. Line 1 (12-cup) cupcake pan with 12 cupcake liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.

Altered from http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html

Vegan Savory Pancakes

1/3 cup unbleached flour
1/2 tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp herbs (optional)
1/4 cup + 1/2 tbsp unsweetened soy milk
1 tbsp canola oil

Sift together dry ingredients. Whisk soy milk and oil into dry ingredients until just combined.
Heat a 5" lightly oiled skillet over medium high heat. Pour half of batter. Flip when small bubbles appear in the center of the pancake. Cook 1 more minute and remove from heat. Repeat with rest of batter. Serve pancakes with savory breakfast items or use to make a sandwich. Makes 2 small pancakes

1 cup unbleached flour
1 1/2 tbsp sugar
1/2 tbsp baking powder
1/2 tsp salt
3/4 cup + 2 1/2 tbsp unsweetened soy milk
3 tbsp canola oil

Makes 6 small pancakes

Slightly altered from Chloe's Kitchen

Cupcakes:
1 1/2 cups unbleached flour
2 tbsp sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup canola oil + extra for coating
1 1/2 tsp Ener-G egg replacer
2 tbsp water
1/3 cup + 1/4 soy milk (optional: additional 2 tbsp soy milk)
Savory filling:
2 cups tofurky pepperoni + 2 cups Daiya vegan mozzarella cheese, half of each for topping

Preheat oven to 350 degrees F. Lightly coat a 12 cup muffin pan with canola oil.
Mix 1 1/2 cups flour, sugar, salt and baking powder. Add in canola oil, egg replacer mixture and 1/3 cup soy milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tbsp soy milk if desired.) Fold in savory filling. Fill muffin cups about 1/2 full.
Bake for about 15 minutes. Right before eating, add topping to cupcakes if desired and bake for 4-5 minutes. Serve immediately. Makes 10 cupcakes.

Altered from http://kirbiecravings.com/2012/04/pizza-cupcakes.html

1/4 cup + 2 tbsp unbleached flour
1/2 tbsp sugar
1/8 tsp salt
1/2 tsp baking powder
4 tsp canola oil + extra for coating
3/8 tsp Ener-G egg replacer
1/2 tbsp water
3 1/2 tbsp + 1 tsp soy milk (optional: additional 2 tbsp soy milk)
Savory filling:
1/2 cup tofurky pepperoni + 1/2 cup Daiya vegan mozzarella cheese, half of each for topping

Makes 2 cupcakes

Vegan Mini Chimichangas

1 tbsp canola oil
1 package Gardein beefless tips
1 can diced green chiles
1/2 cup + 1 1/2 cups vegetable broth
1/4 cup unbleached flour
2 tbsp nutritional yeast
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp cumin
1/4 tsp chipotle powder
1/4 cup Daiya vegan cheddar shreds
6 8-inch unbleached flour tortillas

Heat canola oil in a 10-inch frying pan over medium heat. Add beefless tips, coat in oil, reduce heat to medium low, and cover for 10 minutes, stirring occasionally. Add diced green chiles over medium heat, bring to a simmer, return heat to medium low, and cover for an additional 10 minutes. Remove to heat, transfer to a bowl, and set aside.
In the same frying pan, simmer 1 1/2 cups vegetable broth over medium heat. In a small bowl, whisk together 1/2 cup vegetable broth and unbleached flour until dissolved. While whisking, add flour mixture to vegetable broth. Add nutritional yeast and spices. Simmer for 10 minutes or until thickened, stirring occasionally. Add vegan cheddar and whisk until melted.
On a large plate, microwave a tortilla for 10 seconds. Towards the bottom of the tortilla, spread 1 tbsp of the vegan cheese sauce, 1/4 cup of the vegan beef tips, and top with 1 tbsp of the vegan cheese sauce. Fold the sides of the tortilla so they almost touch, cover with the bottom, tightly roll, and place seam side down. Repeat with the rest of the tortillas.

Vegan Blended Peppermint Mocha

1 cup Starbucks unsweetened coffee (or chilled strong brewed coffee)
2 tbsp vegan semisweet chocolate chips
1 tbsp Kikkoman vanilla soy milk
1 pump Torani chocolate milano syrup
1 pump Torani creme de menthe syrup
1 tsp stevia
1 1/4 cup ice (10 moon shaped cubes)

Blend all ingredients together without ice. Add ice and blend until smooth. Makes 1 serving

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Vegan Mexican Macaroni Casserole

1 box macaroni
1 can Green Giant Steam Crisp Southwestern Style Corn (corn, black beans, bell peppers)
1 can diced tomatoes
chipotle powder
onion powder
cumin
smoked paprika
garlic salt
1 1/2 cups Daiya vegan mozzarella shreds

Cook and drain macaroni. In a large pot, mix southwestern style corn, diced tomatoes, spices, and 1/4 cup of the vegan cheese. Cover and simmer over low heat for 10 minutes. Mix in rest of vegan cheese until melted.

Banana Walnut Cake

4 cups unbleached flour (1600 calories)
2 cups sugar (1440 calories)
2 tsp baking powder
1 tsp baking soda
2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
2 cups mashed bananas (approximately 4 very ripe bananas, 400 calories)
2 cups canned coconut milk (280 calories)
1 cup canola oil (2080 calories)
4 tsp apple cider vinegar
2 tbsp pure vanilla extract
1 1/2 cups walnut pieces (1200 calories)

Preheat the oven to 350 degrees F. Line the bottom of two 9-inch cake pans parchment paper and lightly brush them with canola oil.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over mix.
Spread the batter evenly into the prepared cake pans and bake for 30 minutes. 
Makes 16 servings. 438 calories per serving (including 100 calories from flour, 90 calories from sugar, and 130 calories from canola oil)
Slightly altered from http://chefchloe.com/sweets/chocolate-chip-banana-cake.html

Vegan Potato Spinach Tofu Scramble

2 red potatoes, peeled and sliced
2 tbsp olive oil
1 onion, sliced
1/2 tsp minced garlic
2 packages 12.3 oz firm silken tofu
5oz baby spinach
2 tbsp nutritional yeast
1/4 tsp onion powder
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp garlic salt
1/4 tsp kala namak (black salt)
freshly ground pepper

In a small pot, cook potatoes for 12 minutes. Bring potatoes to a boil and reduce heat to low. Drain.
In a skillet, heat olive oil over medium heat. Cook onion until translucent.  Add garlic and tofu, slicing and pressing it until scrambled. Stir in potatoes, spinach, nutritional yeast, and spices. Cook for 5-10 minutes until spinach is wilted. Sprinkle freshly ground pepper, stir and serve.

Vegan Strawberry Tart

Crust:
1/2 tbsp Ener-G egg replacer
1 tbsp water
1 stick vegan butter
1/2 cup powdered sugar
1 1/2 cups unbleached flour
3 tbsp cornstarch
Filling:
1 tbsp Ener-G egg replacer
1/4 cup water
5 tbsp vegan butter
1/2 cup powdered sugar
1 tbsp cornstarch
2/3 cup ground almonds
1/8 tsp vanilla extract
Syrup:
3 tbsp sugar
3 tbsp hot water
1/8 tsp strawberry extract
Topping:
160g sugar-free fresh apricot jam
fresh strawberries

Mix egg replacer with water and set aside. Cream the butter in a large bowl. Add sugar powdered sugar, egg replacer, and mix well.  Sift in flour with cornstarch and fold in with a spatula.

Mix egg replacer with water and set aside. Cream the butter in a large bowl. Add powdered sugar, egg replacer, cornstarch, almond powder, extract, and mix well.
Preheat the oven 350F.
Press crust into 11 inch tart pan with a removable bottom, press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
Fill with the almond filling and smooth the top. Bake at 350F for 25 minutes until lightly browned.
Place the tart pan on the wire rack to cool.

Mix sugar, hot water, and extract.
Strain fresh apricot jam to remove any large clumps.
Wash and hull strawberries, leave one strawberry whole and cut others into halves.
When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
Place the strawberry whole in the middle and arrange the strawberry halves around it.
Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.

Altered from https://www.youtube.com/watch?v=4vTuHAxGpC0

Other ochikeron youtube recipes that can be easily made vegan:
https://www.youtube.com/user/ochikeron/videos
Japanese curry from scratch
Bread bun made from rice
Homemade gyoza wrappers
Vegetable gyoza
Fried gyoza
Lemon slices
Lemon cupcakes
Lemon cookies
Tofu pouch ice cream puffs
Whole tomato rice
Matsutake gohan
Matcha green tea latte
Fake unagi made from eggplant
Japanese potato salad
Soy milk cream stew
Mochi ice cream
Steamed buns
Cream corn soup
Homemade furikake
Miso glazed eggplant
Miso yaki onigiri
Hashimaki
Inarizushi
Dango
Moffles
Shiromiso zoni
Kabocha miso soup
Soy milk doughnuts
Halloween curry
Ichigo daifuku
Vegetarian kinpira
Kabocha sashimi
Simmered eggplant

Vegan Japanese Curry

2 potatoes
1 carrot
1 onion
2 1/2 cups vegetable broth
1 tsp garlic, grated
1 tbsp ginger, grated
1/4 cup red wine
1 tbsp curry powder
1 bay leaf
1 tbsp ketchup
1 tbsp worcestershire sauce
1/2 tbsp soy sauce
1 potato, grated
salt and pepper
cooked rice

Cut two potatoes and carrot into bite-size pieces. Cut onion into wedges.
In a pot, combine vegetable broth, garlic, ginger, red wine, curry powder, and bay leaf. Add the cut vegetables and bring to a boil.
Add ketchup, worcestershire sauce, soy sauce, cover, and cook on medium heat for 20 minutes.
Add grated potato and cook until thickened. Season with salt and pepper to taste.
Serve the curry with rice.

Slightly altered from https://www.youtube.com/watch?v=tGQdSU229lA

Vegan Walnut Fudge

1/3 cup canned coconut milk
1 cup vegan chocolate chips
1 tsp pure vanilla exract
1 cup powdered sugar
1 tbsp + 2 1/8 tsp cocoa powder
1/2 cup walnuts, toasted and roughly chopped

Line a 16oz dish with foil, so that it covers all sides and hangs over the edges of the dish.

Over medium heat, bring coconut milk to a simmer and add chocolate chips and reduce heat to low. Stir occasionally until chocolate chips are melted, remove from heat, whisk in vanilla, and set aside.

In a stand mixer, sift together powdered sugar and cocoa powder. Mix in chocolate mixture until smooth. Stir in walnuts. Spread into prepared dish, cover tightly with foil and refrigerate for 8 hours or overnight. Bring to room temperature and cut into 2-inch squares to serve.

Slightly altered from Chloe's Kitchen

Vegan Torani Caramel Apple Juice

2 cups apple juice (not from concentrate)
1 tsp Torani signature caramel syrup
1 tsp Torani gingerbread syrup
ice for serving

In a cup, stir all ingredients until syurps have dissoved.

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Vegan Oatmeal Cookies

1/4 cup + 1 tbsp unbleached flour
1/4 tsp cinnamon
1/8 tsp baking soda
1/8 tsp salt
3 tbsp vegan butter
1/4 cup brown sugar
1 tbsp sugar
3/4 tsp vanilla extract
3/4 tsp water
1/2 cup rolled oats
1/4 cup shredded coconut
2 tbsp chocolate chips

Sift together dry ingredients and set aside. In a stand mixer, beat vegan butter, sugars, vanilla, and water until combined. Slowly beat in flour mixture. Fold in oats, coconut, and chocolate chips. Using a cookie scoop, place dough on a cookie sheet lined with silpat, leaving 4 inches between each scoop. Bake for 12 to 14 minutes at 350 degrees F.

Slightly altered from Chloe's Vegan Desserts

Vegan Pancakes

1/3 cup unbleached flour (150 calories)
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
1/4 cup water
1 tbsp maple syrup, plus extra for serving
vegan butter for serving

Sift together dry ingredients. Whisk together water and maple syrup. Mix maple syrup mixture into dry ingredients until just combined.
Heat a lightly oiled skillet over medium high heat. Pour half of batter. Flip when small bubbles appear in the center of the pancake. Cook 1 more minute and remove from heat. Repeat with rest of batter. Serve pancakes with warm maple syrup. Makes 2 small pancakes

2/3 cup unbleached flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup water
2 tbsp maple syrup, plus extra for serving
vegan butter for serving

Pour a third of batter. Makes 3 medium pancakes

Slightly altered from Chloe's Kitchen

Vegan Chocolate Chip Cookies

1/4 cup + 1/2 tbsp flour
3/8 tsp cornstarch
1/8 tsp baking soda
1/16 tsp salt
2 tbsp vegan butter
1 1/2 tbsp brown sugar
1 1/2 tbsp sugar
1 1/2 tsp water
3/8 tsp vanilla extract
1 tbsp vegan chocolate chips

Makes 6 cookies

1/2 cup + 1 tbsp flour (225 calories)
3/4 tsp cornstarch (8 calories)
1/4 tsp baking soda
1/8 tsp salt
1/4 cup vegan butter (400 calories)
3 tbsp brown sugar (135 calories)
3 tbsp sugar (135 calories)
1 tbsp water
3/4 tsp vanilla extract
2 tbsp vegan chocolate chips (160 calories)

Whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a stand mixer, beat vegan butter, brown sugar, sugar, water, and vanilla until fluffy. Slowly beat in flour mixture until incorporated and mix in chocolate chips.
On a large baking sheet lined with silpat, use a cookie scoop to place rounded tablespoons of dough on sheet leaving 2 inches between each scoop.
Bake at 350 degrees F for 9 minutes until the edges are golden. Let cool on the pan and serve.
Makes 12 cookies. 89 calories per cookie.

Slightly altered from http://chefchloe.com/sweets/chocolate-dipped-ice-cream-sandwiches.html

1 cup + 2 tbsp flour (450 calories)
1/2 tbsp cornstarch (16 calories)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan butter (800 calories)
1/4 cup + 2 tbsp brown sugar (270 calories)
1/4 cup + 2 tbsp sugar (270 calories)
1 tbsp water
1/2 tbsp vanilla extract
1/4 vegan chocolate chips (320 calories)

Makes 24 cookies

Vegan Baked Kabocha Squash Bowl

1 large kabocha squash, about 6.5" diameter
water
filling of choice, optional (e.g. soup, gratin)

In a 7" square casserole dish, fill with 0.5" water. Cut squash in half and remove seeds. Place squash bottom in casserole dish and stem half (cap) on top and bake at 375 degrees F for 45 minutes. Remove from oven and leave as is until cool to touch. Place filling in squash if using and reheat a few minutes if desired or serve as is.

Vegan Okonomiyaki (Vegetable Pancake)

1 tbsp Ener-G egg replacer (30 cal)
1/2 cup + 2 tbsp water, divided
1/4 cup + 3 tbsp unbleached flour (175 cal)
1 packet konbu dashi (1/2 tbsp) or 1 packet vegetable bouillon powder (1/2 tbsp)
1 tsp baking powder
1/4 tsp salt (omit if using vegetable bouillon powder)
2 tsp canola oil, divided (80 cal)
2 cups cabbage, shredded (35 cal)
3 slices vegan bacon or 2 hickory smoked tofurky slices (100 cal)
or 2 seasoned aburaage slices + hickory smoke, optional
1 tbsp okonomi sauce (omit if using vegetable bouillon powder)
1 tbsp vegan mayo + 1 tsp sriracha, optional (40 cal) (omit if using vegetable bouillon powder)
1 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)

Whisk egg replacer in 2 tbsp water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 1 tsp of oil, remaining 1/2 water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat,  spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop half of the cabbage mixture in a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 1 large serving. 460 calories.

3 tbsp Ener-G egg replacer
1 1/2 cups + 6 tbsp water, divided
1 cup + 2 tbsp unbleached flour
3 packets konbu dashi or 3 packets vegetable bouillon powder
1 tbsp baking powder
3/4 tsp salt (omit if using vegetable bouillon powder)
3 tsp + 3 tsp canola oil, divided
6 cups cabbage, shredded
9 slices vegan bacon or 6 hickory smoked tofurky slices
or 6 seasoned aburaage slices + hickory smoke, optional
3 tbsp okonomi sauce (omit if using vegetable bouillon powder)
3 tbsp vegan mayo + 1 tbsp sriracha, optional (omit if using vegetable bouillon powder)
1 tbsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)

Makes 3 large servings

1/4 cup Ener-G egg replacer
2 1/2 cups water, divided
1 3/4 cup unbleached flour
4 packets konbu dashi or 4 packets vegetable bouillon powder
4 tsp baking powder
1 tsp salt (omit if using vegetable bouillon powder)
4 tsp + 4 tsp canola oil, divided
9 cups cabbage, shredded
12 slices vegan bacon or 4 hickory smoked tofurky deli slices
or 4 seasoned aburaage slices + hickory smoke, optional
1/4 cup okonomi sauce (omit if using vegetable bouillon powder)
1/4 vegan mayo + 4 tsp sriracha, optional (omit if using vegetable bouillon powder)
4 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)

Whisk egg replacer in 1/2 cup water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 4 tsp of oil, remaining 2 cups of water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat,  spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop cabbage mixture into a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
Repeat with remaining batter.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 6 servings. 307 calories per serving.


http://www.uptonsnaturals.com/products/
http://www.rikenvitamin.jp/products/dashi/sozairyoku/konbudashi.html
http://www.amibrand.co.jp/products/?id=1378088177-309816&ca=3&p=

Cabbage Sauce (for leftover shredded cabbage)

2 tbsp canola oil (leftover from bowl for silicone brush)
2 cloves garlic, diced
4 cups cabbage, shredded
1/2 cup unbleached flour
4 tsp nutritional yeast
1/4 cup low sodium soy sauce
2 cups low sodium vegetable broth
2 tsp sage
2 tsp thyme
1 1/2 tsp onion powder
water, optional

In a large pan over medium heat, add oil and garlic. Saute for 1 minute, add cabbage, and stir well to coat in oil. Cook for a few minutes, stirring occasionally. Top cabbage with flour, nutritional yeast, and soy sauce. Stir well until evenly coated. Add vegetable broth and stir until thickened. Mix in spices. Add a little water at a time to thin if desired.

Vegan Torani Neapolitan Soy milk

1 cup unsweetened soy milk (80 cal)
1 pump (2 tsp) Torani signature strawberry syrup (34 cal)
1 pump (2 tsp) Torani banana syrup (27 cal) or vanilla syrup (+3 cal)
1 pump (2 tsp) Torani chocolate milano syrup (34 cal)
5 drops stevia

In a cup, stir until syurps have dissoved. 175 calories; 95 calories from sugar

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Vegan Pizza Hummus

15oz can garbanzo beans, unsalted and drained
1/2 cup nutritional yeast
1/2 tbsp dry basil
1/2 tsp salt
1/2 tsp lemon juice
8oz can Hunts basil garlic tomato sauce (Or 3/4 cup + 2 tbsp plain tomato sauce, and add a little extra basil and garlic)
3 tbsp olive oil
garlic powder for topping

Combine all ingredients in a food processor and blend very well, until there are no chunks left. (I used a Cuisinart.) Scoop into a serving dish, and serve with chips, raw veggies, or whatever else strikes your fancy. Or use as a spread for sandwiches or toasted bread. (If you like your hummus cold, chill in the fridge before serving.) Fridged in a closed container, this’ll keep at least a few days. Sprinkle with garlic powder before serving.

Slightly altered from http://chocolatecoveredkatie.com/2012/01/30/melty-pizza-hummus/