Vegan Sweet Apple Cider Vinegar Drink

1/2 cup filtered water

1 tbsp apple juice (not from concentrate)

1/2 tbsp Bragg organic raw apple cider vinegar (with the 'mother')

1/2 tbsp bee free honey

or

1/2 tbsp agave nectar + dash saigon cinnamon

ice, optional

Whisk all ingredients together except ice. Place ice in a tall glass and pour in mixture. Serve with a straw and stir before drinking.

Altered from http://www.delightedmomma.com/2012/03/sweetened-raw-apple-cider-vinegar.html

Vegan Japanese Spinach Dip

2 tbsp olive oil (オリーブ油)
1 onion, chopped (玉ねぎのみじん切り)
3 cloves garlic (ガーリッククローブ)
1/2 tsp crushed red pepper (唐辛子フレーク)
5 ounces baby spinach (ベビースピナッチ)
12.3-ounce tetra box soft tofu, drained (絹漉し豆腐)
1/2 cup nutritional yeast (ニュートリショナルイースト)
2 tbsp lemon juice (レモン果汁)
1 tsp dried basil (乾燥バジル)
1/2 tsp black pepper (テーブルコショウ)
300g sesame mustard greens (ごまたかな)

In a large pan, heat olive oil over medium-high heat and cook onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted.
In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth. Add sesame mustard greens and spinach mixture, and pulse about 15 times.
Serve or if desired bake at 350 degrees for 30 minutes in a lightly greased 1-quart baking dish.

Altered from Chloe's Kitchen
https://www.iy-net.jp/nspc/commoditydetails.do?shopcd=00032&productId=4968589001275

Vegan Syrup Blended Latte

2/3 cup Starbucks unsweetened coffee or chilled strong brewed coffee
1/3 cup Kikkoman vanilla soy milk
1 1/2 cups ice (12 moon shaped cubes)
Syrup blend to taste:
Torani Signature caramel syrup
Organic grade B pure maple syrup
Stevia

Blend together until smooth

Vegan Savory Cupcakes

Cupcakes:
1 ½ cup all-purpose flour
2 tbsp sugar
1 teaspoon baking soda
½ teaspoon salt
¾ cup soy, almond, or rice milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
Filling of choice:
1 to 2 cups savory filling

Preheat the oven to 350 degrees F. Line 1 (12-cup) cupcake pan with 12 cupcake liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.

Altered from http://chefchloe.com/sweets/raspberry-tiramisu-cupcakes.html

Vegan Savory Pancakes

1/3 cup unbleached flour
1/2 tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp herbs (optional)
1/4 cup + 1/2 tbsp unsweetened soy milk
1 tbsp canola oil

Sift together dry ingredients. Whisk soy milk and oil into dry ingredients until just combined.
Heat a 5" lightly oiled skillet over medium high heat. Pour half of batter. Flip when small bubbles appear in the center of the pancake. Cook 1 more minute and remove from heat. Repeat with rest of batter. Serve pancakes with savory breakfast items or use to make a sandwich. Makes 2 small pancakes

1 cup unbleached flour
1 1/2 tbsp sugar
1/2 tbsp baking powder
1/2 tsp salt
3/4 cup + 2 1/2 tbsp unsweetened soy milk
3 tbsp canola oil

Makes 6 small pancakes

Slightly altered from Chloe's Kitchen

Cupcakes:
1 1/2 cups unbleached flour
2 tbsp sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup canola oil + extra for coating
1 1/2 tsp Ener-G egg replacer
2 tbsp water
1/3 cup + 1/4 soy milk (optional: additional 2 tbsp soy milk)
Savory filling:
2 cups tofurky pepperoni + 2 cups Daiya vegan mozzarella cheese, half of each for topping

Preheat oven to 350 degrees F. Lightly coat a 12 cup muffin pan with canola oil.
Mix 1 1/2 cups flour, sugar, salt and baking powder. Add in canola oil, egg replacer mixture and 1/3 cup soy milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tbsp soy milk if desired.) Fold in savory filling. Fill muffin cups about 1/2 full.
Bake for about 15 minutes. Right before eating, add topping to cupcakes if desired and bake for 4-5 minutes. Serve immediately. Makes 10 cupcakes.

Altered from http://kirbiecravings.com/2012/04/pizza-cupcakes.html

1/4 cup + 2 tbsp unbleached flour
1/2 tbsp sugar
1/8 tsp salt
1/2 tsp baking powder
4 tsp canola oil + extra for coating
3/8 tsp Ener-G egg replacer
1/2 tbsp water
3 1/2 tbsp + 1 tsp soy milk (optional: additional 2 tbsp soy milk)
Savory filling:
1/2 cup tofurky pepperoni + 1/2 cup Daiya vegan mozzarella cheese, half of each for topping

Makes 2 cupcakes

Vegan Mini Chimichangas

1 tbsp canola oil
1 package Gardein beefless tips
1 can diced green chiles
1/2 cup + 1 1/2 cups vegetable broth
1/4 cup unbleached flour
2 tbsp nutritional yeast
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp cumin
1/4 tsp chipotle powder
1/4 cup Daiya vegan cheddar shreds
6 8-inch unbleached flour tortillas

Heat canola oil in a 10-inch frying pan over medium heat. Add beefless tips, coat in oil, reduce heat to medium low, and cover for 10 minutes, stirring occasionally. Add diced green chiles over medium heat, bring to a simmer, return heat to medium low, and cover for an additional 10 minutes. Remove to heat, transfer to a bowl, and set aside.
In the same frying pan, simmer 1 1/2 cups vegetable broth over medium heat. In a small bowl, whisk together 1/2 cup vegetable broth and unbleached flour until dissolved. While whisking, add flour mixture to vegetable broth. Add nutritional yeast and spices. Simmer for 10 minutes or until thickened, stirring occasionally. Add vegan cheddar and whisk until melted.
On a large plate, microwave a tortilla for 10 seconds. Towards the bottom of the tortilla, spread 1 tbsp of the vegan cheese sauce, 1/4 cup of the vegan beef tips, and top with 1 tbsp of the vegan cheese sauce. Fold the sides of the tortilla so they almost touch, cover with the bottom, tightly roll, and place seam side down. Repeat with the rest of the tortillas.

Vegan Blended Peppermint Mocha

1 cup Starbucks unsweetened coffee (or chilled strong brewed coffee)
2 tbsp vegan semisweet chocolate chips
1 tbsp Kikkoman vanilla soy milk
1 pump Torani chocolate milano syrup
1 pump Torani creme de menthe syrup
1 tsp stevia
1 1/4 cup ice (10 moon shaped cubes)

Blend all ingredients together without ice. Add ice and blend until smooth. Makes 1 serving

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