Vegan Macaroni Salad

16oz macaroni, cooked and drained
20oz pineapple chunks, drained
1 Morning star chicken patty, steamed and diced
1 1/4 cups vegan mayonaise
1 stalk celery, diced
2 tbsp raisins
1 tbsp pickled relish
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
Daiya cheddar style shreds, optional

Mix all ingredients in a bowl until well incorporated. For a deeper flavor, allow to chill in refrigerator for at least 2 hours.

Vegan Purple Yam Frosting (Ube Macapuno)

Ube:
13.5 ounce can coconut milk
4 ounces purple yam powder
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
12 ounce bottle coconut strings (macapuno)

Heat coconut milk in a skillet and mix in purple yam powder. Cook over medium heat for 20 minutes or until thickened.
With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk and beat until fluffy. Mix in ube until incorporated and stir in macapuno.

Vegan Mango Slushie

1/2 cup Kikkoman unsweetened soy milk
1/4 cup Samana mango puree
1 tbsp sugar
3/4 cup ice (I used 6 moon shaped cubes)

Blend soy milk and mango puree until dissolved. Add ice, blend, then add sugar and puree until smooth. Makes 1 serving.

Vegan Purple Yam Pudding ( Ube Halaya)

1 package (3/4 cup) powdered purple yam
1/2 cup sugar
1 can (2 cups) coconut milk

Mix powdered yam and sugar in a pan till well combined. Add coconut milk and stir well. On medium heat, stir to a simmer and remove from heat when well thickened. Serve warm or chilled. Enjoy!

Altered from package directions

Vegan Soy Sauce Vinegar Chicken (Adobo)

1/2 to 1 package gardein chicken, Boca ground beef, or cubed firm tofu
1/2 cup of soy sauce
1/2 cup white vinegar
1/2 tsp pepper (1/4 tsp pepper for Boca ground beef)
2 bay leaves
1 tbsp sugar
3 garlic cloves, minced
2 tbsp canola oil
3 cups cooked rice

In a large skillet or wok, heat oil. Saute garlic slightly until it's flavour releases.
Add fake meat and mix until warm.
Add vinegar, soy sauce, pepper, bay leaf, sugar, and stir well to combine.
Simmer for several minutes until vinegar is reduced.
Serve over a bed of rice. Enjoy!

Slightly altered from http://vegweb.com/recipes/aunties-adobo

Vegan Chicken Tomato Stew (Afritada)

2 tbsp canola oil
1 head garlic, diced (lessen if desired)
1 small onion, diced
6 roma tomatoes, diced
2 cups water
1 bag Gardein Chick'n Strips, thawed + cut into cubes (10.5oz, can be teriyaki flavor, just don't add the sauce) or 1 package chikuwabu, sliced
4 russet potatoes, diced
1/2 of a red bell pepper, diced
2 tsp salt
1 tsp pepper

In a large pot, heat the oil and saute the garlic until brown. Add the onions and stir for five minutes or until soft. Next add the tomatoes and stir. Add the water and chicken,  stirring until the chicken is soft. Lastly add the potatoes and bell pepper bringing them to a boil, stirring occasionally. Add salt and pepper and stir well. Once the potatoes are soft, remove from fire and serve over a bed of rice. Add more water if evaporated or too salty. Enjoy!

Altered from a family recipe
http://www.kibun.co.jp/products/all_169430a