Vegan recipes from Food Network!

My all time biggest inspiration has to be Chloe Coscarelli who was the first vegan who won Cupcake Wars! Quite a few vegan bakeries actually compete but few win, and even fewer post the recipes they competed with online so I really appreciate Chloe's website! I have her first cookbook and am going to buy her dessert cookbook which just came out this month. Recipes and more at http://chefchloe.com/vegan-recipes.html and episode review and pic credit to http://archives.quarrygirl.com/2010/06/22/vegan-cupcakes-ftw-chloe-coscarellis-huge-food-network-victory/

Next up has to be Trisha Yearwood's Black Bean Lasagna. I'm not a big fan of Southern cooking, but I watch her show just in case, and I'm glad that I did because the whole entire episode was vegan! She won me over with making using tofu ricotta with nutritional yeast on national television. These are seemingly secret vegan cooking methods that hardly anyone knows about so I was really moved almost to tears that she showcased this alternative on her show. I'm so happy that families like hers have a Veggie Night every now and then and because of this episode I am hopeful that other families who don't have one yet will try it! Recipe here http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe/index.html

More dessert from guess who? Giada De Laurentiis! As a big fan of her show, I would recognize that clean, beautiful presentation anywhere, but little did I know one exciting fact. In the episode, she revealed that her mom is vegetarian. I wonder if she knows Chloe Coscarelli? With things like Italian sausage and pepperoni, Italian vegetarians is something I had not heard of until Chef Chloe. The only qualm I would have about this recipe is that I'm guessing it must be consumed within a couple of days or less otherwise I imagine the avocado would spoil fast like it usually does but when I feel like melting chocolate I definitely want to try this recipe. Thanks Giada! Recipe here http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe/index.html

One recipe I've been dying to try is these Pierogis. I was pretty moved when I saw them in Home Made in America with Sunny Anderson because they were made by a woman who is also named Kathleen. Even better, she said she uses them as payment to get heads to help on her horse rescue farm, and at the time I was really into a farming game on Nintendo 3DS, so I felt we were intensely related, though I was only farming in a game xD. Recipe here http://www.foodnetwork.com/recipes/pierogies-recipe/index.html

Lastly is this vegan chili also from horse rescue farm home cook Kathleen <3. I think about it every now and then because of how satisfying the meat eating farm helpers said it was in the episode. When I can gather the numerous amount of ingredients used to make this chili flavorful and hearty, I really look forward to putting it together. Two Kathleen's making vegan chili ftw! Recipe here http://www.foodnetwork.com/recipes/veggie-chili-recipe/index.html

Vegan Green Tea Mini Cupcakes

1/2 cup Whole Soy & Co. plain soy yogurt 

2/3 cup Kikkoman unsweetened soy milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1 1/4 cups unbleached flour 
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat oven to 350 degrees F and line a mini cupcake pan with liners, or mini silicone cupcake tins with liners if needed for serving somewhere like school or work. In a large bowl, whisk together the yogurt, soy milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using a stand up mixer such as Kitchen Aid, while it is mixing add the matcha, then the baking powder, baking soda, salt, sugar, and lastly the flour in 1/4 cup increments.  Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 15 minutes or until batter is fully baked yet soft. Sweet enough without frosting or add the one of your choice. Enjoy! 
Makes approximately 43 mini cupcakes filling it 2/3 of the way full (1st batch of 24, 2nd batch of 19). Set to make 12 regular sized cupcakes with the addition of approximately 5-10 minutes baking time.

Altered from http://www.theppk.com/2010/09/green-tea-cupcakes-with-almond-flowers/

Vegan Creamy Macaroni Soup

16 oz small macaroni
1 tsp salt
3 tbsp canola oil + 2 tbsp canola oil
1/4 cup garlic (1 head), minced
1 onion, diced
3 spears celery, ends off/leaves on, chopped
1 carrot, diced
2 tbsp garlic powder
1/4 cup soy sauce
Soymilk as needed

Fill a large pot 3/4 full with water and bring to a boil. Add salt, macaroni, and 3 tbsp canola oil. While macaroni is cooking, heat 2 tablespoons of canola oil in a frying pan and saute garlic and onions. When macaroni is soft, add celery, carrots, garlic powder, soy sauce, sauteed garlic and onions. Just before serving add soymilk to separate portions. 3 tbsp of soymilk per 1/2 cup of soup is a good amount for a creamy, but still flavorful soup.

Altered from a family recipe

Vegan Heart Shaped Cinnamon Muffins

1 tablespoon flaxseed meal 
3 tablespoons hot water
1 1/2 cups flour
1/2 cup organic sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 cup Kikkoman Original Soymilk 
1/2 cup oil
Heart Shaped 7 cupcake/muffin tin

Preheat oven to 400 degrees F. Mix flaxseed meal and water, and let sit for 10 minutess. While waiting, sift together dry ingredients. 
Combine egg replacer, milk, and oil in a bowl. Add dry ingredients to this mixture and stir until just moistened. 
Use an ice cream scoop and fill half to 3/4 full with batter and drop into tin, sprinkle cinnamon on top and bake for 19 minutes. 
Makes: 7 muffins in heart shaped tin, Preparation time: 10 mins, Cooking time: 19 mins

Altered from http://vegweb.com/index.php?topic=35468.0