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