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/