Vegan Iced Condensed Coconut Milk Drink

2 tbsp Nature's Charm condensed coconut milk

2-4 tbsp hot water (I used alkaline from water dispenser)

1 cup Silk unsweetened almond milk

ice for serving (I used 5 moon shaped cubes)

Spoon condensed coconut milk into a glass (I used a 16 oz mason jar)

Top with hot water and stir until dissolved

Stir in almond milk and ice

Serve with a reusable metal straw

(Inspired by Japanese and Korean milk drinks such as Kikkoman Condensed Milk Flavored Soy Milk)

Vegan Vietnamese Iced Instant Coffee

2 tbsp instant coffee (I used decaf)

1/2 cup hot water (I used alkaline from water dispenser)

3 tbsp Nature's Charm condensed coconut milk

1 cup ice

1 tbsp unsweetened almond milk

Scoop coffee into a glass (I used a 16 oz mason jar) and top with hot water

Stir until dissolved

Stir in condensed coconut milk until dissolved

Mix in ice for one minute until about half of ice in melted

Stir in almond milk

Serve with a reusable metal straw

Altered from https://www.wakacoffee.com/blogs/coffeelifeblog/vietnamese-iced-instant-coffee-recipe

Vegan Korean Green Onion Bread

1/4 cup vegan butter (I used Earth Balance)
6 tbsp green onion, thinly sliced (green parts only of one bunch, I used scissors)
8 oz tub vegan cream cheese (I used Trader Joe's brand)
6 tbsp condensed coconut milk (I used Nature's Charm)

6 tbsp vegenaise
2 baguettes (I used Archer Farms Take & Bake)

Preheat oven to 375 degrees F

Melt butter in a pan over medium heat

Add green onions and saute for one minute

Remove from heat

In a measuring cup, mix cream cheese, condensed milk, and vegenaise until well incorporated

Stir in sauted green onion

Cut baguettes diagonally into 1/4 inch slices and place on two half sheet pans lined with silpat

Spread 2 tbsp of green onion mixture evenly on baguette slices

Bake for 8 minutes until slices begin to brown on edges and baguette is crispy

Add additional toppings such as melted Daiya cheddar shreds or diced vegan ham or veggie dog if desired

To use some of the leftover condensed coconut milk, make Vietnamese iced coffee

Altered from https://www.youtube.com/watch?v=6jAxBJ4eE4k&list=PL3KhmhKv7xrESsM8m2RCWXPINwne4ah0m&index=6&t=17s

Vegan Red Velvet Cake

1 1/2 cups all-purpose flour

1 cup sugar

4 teaspoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup water

1/2 cup canola oil

2 tbsp apple cider vinegar

Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners

In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and food coloring. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix

Fill the prepared cake pan evenly with batter. Bake for about 20 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it

Altered from https://www.vegancooking.com/recipes/desserts/red-velvet-ice-cream-for-your-vegan-valentine/

¾ cup all-purpose flour

½ cup sugar

2 teaspoons unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon salt

½ cup water

¼ cup canola oil

1 tablespoon white or apple cider vinegar

2 teaspoons natural red food coloring

Vegan Oreo Protein Shake

1 cup Silk Ultra Original Plant-Based Protein Drink (160 cal, 20g protein, 5g sugar)

2 tbsp Torani syrup (80 cal, 20g sugar)

1 cup ice (I used 8 moon shaped cubes)

1 oz mini oreos (130 cal, 1g protein, 11g sugar, I used 1 oz package)

Gradually blend protein drink, syrup, and ice on high until smooth

Blend in oreos on low for a few seconds until there are no huge chunks

Serve with a milkshake or boba straw

Makes one 2 cup serving

370 cal

21g protein

48g carbs

3g fiber

36g sugar

10g fat

415 mg sodium  

Vegan Tsukemen Inspired Udon

9 leaves nappa cabbage 

100g bunashimeji mushrooms

16 oz House Foods organic firm tofu

6 cups water

1-3 sticks Riken konbu dashi powder 

1 package Gardein chik'n (I used barbeque wings and omitted the sauce) 

3 servings udon (I used Shirakiku sanukiya  frozen udon) 

1 1/2 tsp Harvest vegetarian bouillon mix

low sodium soy sauce to taste

Sesame dipping sauce:

1 1/2 tbsp sake

1 tbsp nerigoma or tahini

1/2 tbsp ponzu or low sodium soy sauce

1/2 tbsp miso

3/4 tsp canola oil

3/4 tsp sesame oil

1/2 tsp sugar

1/2 tsp mirin

1/2 tsp rice vinegar

1/2 tsp minced garlic (optional)

Optional toppings:

Sliced green onions

Melted Daiya cheddar shreds

Rinse cabbage, mushrooms, and drain

Cut nappa leaves into 2 inch pieces

Cut stem off bunashimeji mushrooms and separate into smaller bunches

Cut tofu into 1 inch bite sized pieces

Bring 6 cups of water to a simmer over medium heat 

Add konbu dashi, nappa, mushrooms, tofu, gardein chick'n, and udon to the pot, cover, and simmer for 10 minutes

Meanwhile, combine sesame dipping sauce ingredients in a small bowl and whisk until smooth (Japanese markets have a few vegan friendly options for sesame shabu shabu dipping sauce or sesame dressing if you would prefer the convenience of a bottled version, just make sure it is not a creamy sesame dressing that contains egg and bonito stock)

Remove from heat and stir in vegetarian bouillon mix and soy sauce to taste

Drain broth and set aside for dipping

Serve with sesame dipping sauce

For leftovers or packing a bento lunch box, store each serving of udon with 1 1/2 tbsp broth to prevent drying out

Altered from https://www.justonecookbook.com/shabu-shabu/

Vegan Chicken Shabu Shabu Inspired Hot Pot

1 serving hot pot:

1 piece konbu (dried kelp, cut slightly smaller than bottom of your pot)

3 leaves nappa cabbage 

2-3 stems shungiku 

1 1/2 inches tokyo negi (long green onion, white part only)

1 1/2 inches carrot, peeled

50g enoki mushrooms 

25g bunashimeji mushrooms

2 shiitake mushrooms

4 oz firm tofu

5 pieces Gardein chik'n (I used barbeque wings and omitted the sauce) 

1 serving udon (I used Shirakiku sanukiya frozen udon) 

1/2 tsp Harvest vegetable bouillon mix

low sodium soy sauce to taste

Sesame dipping sauce:

1 1/2 tbsp sake

1 tbsp nerigoma or tahini

1/2 tbsp ponzu or low sodium soy sauce

1/2 tbsp miso

3/4 tsp canola oil

3/4 tsp sesame oil

1/2 tsp sugar

1/2 tsp mirin

1/2 tsp rice vinegar

1/2 tsp minced garlic (optional)

Rinse piece of konbu, place on bottom of a medium sized donabe (clay pot), fill 2/3 full  with water, and let soak for at least 30 minutes

Meanwhile, rinse all vegetables and drain

Cut nappa leaves and shungiku stems into 2 inch pieces

Cut negi diagonally into 1/2 inch pieces

Slice carrot into 1/2 inch pieces and use a flower cookie/bento cutter to punch out into flower shapes (I reserved scraps for a different recipe: vegetable gyoza filling)

Cut off stem of enoki and bunashimeji mushrooms and separate into smaller bunches

Cut off stem off shiitake mushrooms and cut out a flower design on top

Cut tofu into 1 inch bite sized pieces

Bring konbu to a simmer over medium heat and remove piece of konbu (I reserved soaked konbu for a different recipe: konbu onigiri)

Add prepared vegetables, gardein chick'n, and udon to the pot, cover, and simmer for 10 minutes

Meanwhile, combine sesame dipping sauce ingredients in a small bowl and whisk until smooth (Japanese markets have a few vegan friendly options for sesame shabu shabu dipping sauce or sesame dressing if you would prefer the convenience of a bottled version, just make sure it is not a creamy sesame dressing that contains egg and bonito stock)

Remove from heat and transfer hot donabe to a pot holder on serving table

Stir in vegetable bouillon powder and soy sauce to taste 

Serve with sesame dipping sauce

Altered from https://www.justonecookbook.com/shabu-shabu/

servings:
6 cups water
1 stick konbu dashi powder
2 tbsp Yamasa low sodium soy sauce
2 tbsp Mizkan sesame shabu sauce

1 tbsp mirin (optional)
2 tsp Harvest vegetarian bouillon mix

1/2 bunch shungiku
5 leaves nappa cabbage

2 inches carrot, peeled

100g bunashimeji mushrooms

2 shiitake mushrooms

16 oz House Foods organic firm tofu

5 pieces Gardein chik'n (I used barbeque wings and omitted the sauce) 

1 serving udon (I used Shirakiku sanukiya frozen udon)