Vegan Creamy Orange Smoothie

1 cup Simply Orange juice

1 cup Silk unsweetened almond milk

1 tbsp Torani vanilla syrup

1 tbsp Kirkland agave nectar

2 cups ice (I used 16 moon shaped cubes)

Blend all ingredients on a variable setting of low to high until smooth

Vegan Cheeseburger Macaroni

8 servings (~$16)

16 oz Barilla elbow macaroni ($1)

8 oz Beyond Meat patties ($6)

7.1 oz Daiya cheddar shreds ($5)

10 oz Shredded Green Cabbage Coleslaw (I used Signature Farms Angel Hair from Vons, $1)

1/2 large red onion, diced (or 1 small red onion, diced, $1)

1/2 cup vegenaise ($1)

1/4 cup ketchup (I used Japanese ketchup)

2 tbsp sweet pickled relish

Bring 3 quarts of water to a boil

Add macaroni, cook for 6 minutes, and drain

Meanwhile, defrost beyond patties if frozen

(I used weight defrost 6 oz in the microwave)

In a frying pan, break up beyond patties with a meat chopper 

Cook over medium heat until browned on both sides and break up again with meat chopper

Mix beyond patties, cheddar, cabbage, and onion into warm drained macaroni until cheddar is melted

Cook over medium heat to melt cheddar if needed

Remove from heat and stir in vegenaise, ketchup, and relish until incorporated

Fills two 7 cup pyrex containers for storage

1 serving (~450 cal, ~$2 per serving, ~1 3/4 cups per serving)

2 oz Barilla elbow macaroni (200 cal, 1/2 cup uncooked, ~ 1 1/2 cups cooked)

1 oz Beyond Meat patties (65 cal)

3 1/2 tbsp Daiya cheddar shreds (70 cal)

1.25 oz Shredded Green Cabbage Coleslaw (I used Signature Farms Angel Hair from Vons)

1/16 large red onion, diced (or 1/8 small red onion, diced)

1 tbsp vegenaise (90 cal)

1/2 tbsp ketchup (I used Japanese ketchup)

3/4 tsp sweet pickled relish

Vegan Calamansi Soda

1 cup Sun Tropics calamansi juice

12 oz can 7up

Pour both into a glass (I used a mason jar)

Stir until combined

Serve with a reusable metal straw

Vegan Quick Decaf Iced Tea

1 decaf tea bag e.g Lipton decaf black tea, Bigelow decaf earl grey tea, Bigelow decaf green tea
10 oz hot water (I used alkaline from a dispenser)
1 1/4 - 2 1/2 cups ice (I used 10-20 moon shaped cubes)
1 tbsp agave or maple syrup
1-2 tbsp juice (optional) e.g. Simply 100% Grapefruit Juice for black or green tea
1-2 tbsp almond milk (optional) e.g. Silk Unsweetened Almond Milk for earl grey or green tea

Place tea bag in a heat safe glass or mug (I used a mason jar) and top with hot water
Brew for at least 3 minutes
Top with ice and stir until cool to touch, adding more if needed for shorter time brewed
Stir in sweetener and juice or almond milk if using
Serve with a resusable metal straw

Vegan Decaf Iced Coffee with Soy Protein

1 tbsp instant decaf coffee
2 oz hot water (I used alkaline from a water dispenser)
1 cup Silk Ultra 20g Original Protein Drink
1 oz vanilla syrup (Torani/Starbucks)
2/3 cup ice (I used 5 moon shaped cubes)

Spoon coffee into a heat safe glass or mug (I used a mason jar)
Top with hot water and stir until dissolved
Pour in protein drink, syrup, and stir until uniform in color
Mix in ice
Serve with a reusable metal straw

Vegan Protein Shake Flavors

1 cup Silk Ultra 20g Protein Original + 1 cup ice (I used 8 moon shaped cubes)
Peanut Butter: 2 tbsp PB2 Peanut Butter Powder + 1 tbsp maple syrup
Nutter Butter: 5 mini Nutter Butter cookies + 1 tbsp agave
Cookies & Cream: 4 mini Oreos + 1 tbsp agave
Coffee Frappucino: 2 tbsp instant coffee (I used decaf) + 1 tbsp vanilla syrup (Torani/Starbucks)
Green Tea Frappucino: 1 tbsp matcha powder + 1 tbsp agave
Strawberry: 2 tbsp Nesquik Strawberry Powder + 1 tbsp agave
Chocolate Chip: 2 tbsp chocolate chips + 1 tbsp agave
Maple Pecan: 2 tbsp brown sugar + 2 tbsp pecans + 1 tbsp maple syrup (about 5 pecans)

1 cup Silk Ultra 20g Protein Chocolate + 1 cup ice (I used 8 moon shaped cubes)
Peanut Butter Chocolate: 2 tbsp PB2 Peanut Butter Powder + 1 tbsp maple syrup
Nutter Butter Chocolate: 5 mini Nutter Butter cookies + 1 tbsp agave
Chocolate Cookies & Cream: 4 mini Oreos + 1 tbsp agave
Mocha: 2 tbsp instant coffee (I used decaf) + 1 tbsp vanilla syrup (Torani/Starbucks)
Double Chocolate Chip: 2 tbsp chocolate chips + 2 tbsp Starbucks hot cocoa mix


Blend desired flavor on variable low to high setting until smooth