Vegan Soyrizo Bean Topping for Soup

9 oz soy chorizo (I used Cacique from Amazon Fresh, $1.25)
10 oz diced tomatoes & green chiles no salt added (I used ROTEL from Walmart or Amazon Fresh, $1.32)
15.25 oz black beans no salt added (I used Walmart Great Value or Amazon Fresh, $0.84)
1/4 cup (4 oz) frozen pepper & onion blend (I used Amazon Fresh, 12 oz $1.70)
Soup of choice (I used Pacifica Foods Carrot Ginger Soup from Amazon Fresh, 32 oz $3.49)

Daiya cheddar shreds for topping

Fry soy chorizo in a pan over medium heat until it starts to brown, lowering the heat to medium-low if needed. Drain and rinse black beans. Stir in tomatoes and beans, then bring to a simmer. Mix in peppers and onion. 

To serve, place 2 tablespoons of the soyrizo mixture on the bottom of a 16-oz mug, top with 1 cup of prepared soup, and 2 tablespoons of cheddar shreds. With a splatter lid and microwave for 1 minute. 

Vegan Hot Green Tea Latte

1 cup + 2 tbsp water
1 tsp matcha powder (I used Jade Leaf) 
2 tsp monk fruit powder (I used Whole Earth with erythritol)
2 tbsp Silk original soy milk
2 tsp sugar-free simple syrup (I used Skinny Mixes)

Heat water (I microwaved it in a 2-cup Pyrex measuring cup for 2 minutes). 
In a 16-oz mug, whisk matcha and monk fruit until incorporated (I used a miso whisk). 
Pour in about a fourth of the water and whisk vigorously to eliminate most lumps. 
Whisk in the remaining water and stir in the soy milk with a teaspoon. 
Use the teaspoon to measure and stir in 2 teaspoons sugar-free simple syrup.