Vegan Spiced Blueberry Apple Juice

2 cups apple juice (not from concentrate)
1 cinnamon stick
1/2 tbsp bee free honey
1/8 tsp ground cloves
3/4 cup blueberries

Simmer for 10 minutes. Serve warm or chilled. Remove cinnamon stick if desired.

Altered from McCormick

Vegan Pumpkin Coconut Cream Pie and Ice Cream

Pumpkin Coconut Cream Pie

Crust:
2 1/2 cups pumpkin snaps
5 tbsp Earth Balance stick, melted
Filling:
1 package (8 oz) Tofutti cream cheese
1 1/4 cups granulated sugar
1 cup pureed pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1 cup coconut cream

Heat oven to 350°F. Using food processor, finely crush pumpkin snaps.
Transfer crushed pumpkin snaps to a stand mixer bowl, add melted butter, and stir on medium speed until incorporated. Place pumpkin snaps mixture in an ungreased 9-inch pie tin. Press pumpkin snaps mixture evenly against bottom and sides of pie tin. Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until creamy. Add pumpkin, spices and vanilla; beat until smooth. Place contents of can of coconut cream into a blender and process on high for about a minute. Pour out one cup and fold in with rest of filling mixture. Spread evenly in pie crust. Refrigerate 4 hours or until filling is set. Cover and refrigerate any remaining pie.

Altered from http://www.bettycrocker.com/recipes/gluten-free-no-bake-pumpkin-cream-pie/d48b78fd-e84d-43b7-98c5-823415fd9516

Pumpkin Ice Cream

3/4 cup pureed pumpkin
3/4 cup coconut cream
1/2 cup sugar
1 3/4 cup ice (I used 14 moon shaped cubes)

Add pureed pumpkin to remaining coconut cream. Add sugar and process in blender until incorporated. Add ice and process until smooth. Transfer to a pyrex, cover, and freeze.

Vegan Chipotle Chile Cheese Sauce

1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 tsp salt
1 tsp smoked paprika
1/4 tsp garlic powder
3/4 cup water
3 tbsp lemon juice
2 chipotle peppers in sauce
1 tsp ketchup
4 oz can diced mild green chiles

In a blender, process cashews to a very fine powder, adding a small amount of water if needed. Add nutritional yeast, salt, smoked paprika, and garlic powder and mix to combine. Add water, lemon juice chipotle peppers, and ketchup and process until smooth. Mix in diced green chiles with a fork. Store leftovers in an airtight container in the fridge. Will thicken after refrigerated. Makes about 2 1/4 cups.

Altered from Bob's Red Mill recipe

Vegan Instant Cheddar Ramen

3 packages Top Ramen oriental flavor
1 box cheddar vegan macaroni and cheese
1/2 cup unsweetened soy milk
3 tbsp vegan butter
toppings of choice

In a large pot bring 3 cups of water to a boil. Add ramen and boil for a few minutes until noodles begin to separate. Remove from heat, drain, and rinse. In the same pot with rinsed noodles melt butter over low heat and remove from heat. Mix in soy milk, 1 packet of oriental seasoning, and the packet of cheddar mix from vegan macaroni and cheese. Stir until thickened and seasoning is distributed. Serve with toppings of choice.

Vegan Strawberry and Peanut Butter Chocolate Smoothie Duo

Strawberry smoothie:
1/3 cup West Soy vanilla soy milk
5 strawberries
2 tbsp sugar
8-10 ice cubes
stevia to taste

Peanut butter chocolate smoothie:
1 cup Silk chocolate almond milk
1/3 cup peanut butter powder
10 ice cubes
stevia to taste

Vegan Blended Vanilla Latte

1 cup Silk cashew milk (25 calories)
1 packet Starbucks VIA iced coffee (100 calories)
1/2 tsp pure vanilla bean paste
stevia to taste
1 cup ice (I used 8 moon shaped cubes)

Blend all ingredients except ice until coffee is dissolved. Add ice and blend until smooth. Makes 1 serving. 125 calories

Vegan Chocolate Chip Cookie Dough

2 tbsp vegan margarine
3 tbsp packed light brown sugar
1/16 teaspoon salt
3/4 tsp pure vanilla extract
1 1/2 tsp water
5 tbsp all-purpose flour
1 tbsp + 1 tsp semisweet mini chocolate chips

Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips.

Altered from http://chefchloe.com/recipes/sweets/vegan-cookie-dough-truffles.html

Vegan Hamburger Flavored Pasta

16 oz macaroni
1/8 tsp garlic salt
1 tbsp canola oil
1/3 cup vegenaise
1/3 cup dijon mustard
1/3 cup ketchup (I used a Japanese brand)
Hamburger style vegetables of choice
Optional:
tabasco or sriracha
freshly ground pepper

Bring 2.5 quarts of purified water to a boil. Add garlic salt, macaroni, canola oil, and stir well. Boil uncovered for 7 minutes and drain. Mix in vegenaiase, mustard, and ketchup until incorporated. Add vegetables of choice and optional seasoning if desired. Makes about 12 cups cooked.