Vegan Japanese Style Shepherd's Pie

1 pound Okinawa purple yams
1/2 teaspoon shichimi togarashi
2 tablespoons Earth balance
2 to 4 tablespoons soymilk
1 large onion, chopped (3/4 cup)
3/4 cup carrot, sliced
1 tablespoon canola oil
2 pounds edamame, cooked and drained
2 pounds Japanese eggplant, diced
1 1/2 pounds kabocha squash, diced
1 teaspoon Okonomi sauce
1/2 teaspoon sugar
Earth balance for brushing
Shiso for garnish (optional)
Miso sauce:
4 tablespoons Smart Balance Organic Vegan Buttery Spread
4 tablespoons flour
1/4 cup + 1 3/4 cups soy milk
3 tablespoons white miso
1 teaspoon Better than Bouillon Vegetable Stock Base
2 dashes pepper
8 oz shitake mushrooms and oil (optional)

Peel and quarter yams. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Beat yams, Earth Balance, and togarashi with an electric mixer on low speed. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, In a medium sauce pan melt miso with ¼ cup soy milk and pour into a small bowl and set aside. In the same sauce pan, melt butter over low heat. Add flour and stir frequently. Add the rest of the soy milk and stir until thickened. Add miso with soy milk, vegetable flavor bouillon and pepper.
If desired, in a frying pan, sauté mushrooms in oil for 3-5 minutes and mix in sauce.
In a different saucepan saute onion and carrot in oil until onion is tender but not brown. Stir in edamame, eggplant, kabocha, miso sauce, Okonomi sauce, and sugar and cook until simmering.
Transfer vegetable mixture to a 9x13 pyrex. Drop yams in mounds over vegetable mixture and brush with melted Earth Balance. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes. If desired, garnish with chiffonade of fresh shiso leaves. Makes 9 servings.

Altered from http://www.recipe.com/vegetarian-shepherds-pie/

Vegan Crustless Potato Quiche

6 peeled russet potatoes, grated or 1 package Trader Joe's frozen hashbrowns
3 tbsp Earth Balance, melted
2 1/4 cups Tofurky italian sausage, crumbled and cooked (optional)
1 1/2 cups Trader Joe's vegan mozzarella, shreds
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
1 large brown onion, diced
12 oz firm tofu, crumbled
1/4 + 1/8 tsp turmeric
3/4 cup soy milk
3 tbsp cornstarch
3/4 tsp salt
1/4 + 1/8 tsp pepper

Preheat oven at 450 degrees F. If using fresh potatoes, add to a bowl of cold water to remove the starch and strain and press remaining water out. If using frozen hash browns, microwave till thawed, and squeeze out excess water with paper towels. To bowl of potatoes, add in the melted butter and toss until thoroughly incorporated. Press the potatoes on the bottom and the sides of an ungreased 9 x 13 inch pyrex.
Bake for 25 minutes. Remove from oven and decrease to 350 degrees F.
In a bowl, crumble tofu and add turmeric until thoroughly incorporated then mix in cheese, bell peppers, onion, salt and pepper. Mix in sausage if using.
In another bowl add soy milk and cornstarch whisking until the cornstarch is dissolved and add to tofu mixture until incorporated. Spread tofu mixture evenly on top of potatoes.
Bake for 45 minutes. Let cool for 15 minutes. Makes 9 servings.

Altered from http://beingvegan.us/recipe/hash_brown_quiche

Vegan Blended Latte

1/2 cup unsweetened soymilk (45 cal)
1/2 tbsp instant espresso powder
1/2 tsp cocoa powder
1 cup ice (I use 7 moon shaped cubes)
1/4 cup soy vanilla ice cream (90 cal)
2 tbsp unsweetened soymilk (more or less to be just enough for ice cream to blend in) (~11 cal)
About 12 drops stevia extract

Blend soymilk, espresso, and cocoa until dissolved. (Preferably in a Vitamix.) Next add ice cubes and blend until smooth. Add ice cream, and a tiny bit more soymilk or as needed till ice cream starts to blend in. Lastly add stevia to taste, I use about 12 drops. 146 calories. Makes 1 serving

Altered from Chloe's Vegan Desserts Cookbook

Vegan Mango Slushie

1/3 cup vanilla soy ice cream (1 scoop)
1/4 cup mango juice
1/4 cup ice (optional)

In a blender combine soy ice cream and mango juice until smooth. Next, mix in ice until smooth. Enjoy! Makes 1 serving.

Vegan Coconut Creme Frappacino

1/2 cup soymilk
3 tbsp sugar
1 tbsp + 1 tsp fresh coconut flakes
1 cup ice

In a blender, mix soymilk, sugar, and 1 tbsp coconut until well combined. Add ice and puree until smooth. Pulse in the 1 tsp of coconut flakes. Makes 1 serving. Enjoy!

Vegan Blueberry Milkshake

1/4 cup soymilk
1/2 cup frozen blueberries
2 scoops soy ice cream

Puree all in a blender until smooth. Garnish with frozen blueberries for a refreshing burst on a hot day. Makes 1 serving.

From own recipe

Vegan Caramelized Pears

3 tablespoons Earth Balance buttery spread
1/4 cup + 2 tbsp dark brown sugar
3 cups overripe "grainy" green d'anjou pears, peeled and diced (about 3 1/2 pears)

Melt Earth Balance in a medium frying pan over medium heat. When it foams, sprinkle sugar over top and cook until bubbling and dissolved, about 3 minutes.
Add pears and cook, stirring rarely, until mixture is caramelized. Mixture will separate when cooled but it a solid brown glaze when hot.

Altered from http://www.chow.com/recipes/11444-caramelized-pears