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.

http://www.torani.com/about/faqs/chart/print