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