Vegan Smoothie Base

Soy milk smoothie (2 small servings)
3 cups frozen fruit (e.g. 1 12oz bag VIP frozen dark sweet cherries)
1 cup Kikkoman creamy vanilla soy milk
stevia to taste (optional)

Soy milk smoothie (2 large servings) e.g. Mango Blueberry Smoothie
4 cups frozen fruit
1 1/2 cups Kikkoman creamy vanilla soy milk
stevia to taste (optional)

Juice smoothie (2 small servings)
3 cups frozen fruit/ice (e.g. DIY frozen mangoes in 3 ziploc snack bags)
1 cup juice (e.g. mango puree)
stevia to taste (optional)

Juice smoothie (2 large servings) e.g. Tropical Kale Smoothie
4 cups frozen fruit
1 1/2 cups juice
stevia to taste (optional)

Blend all ingredients until smooth.

Vegan Donuts

6 doughnuts
1 1/4 cups flour
1/4 cup sugar
1/2 tbsp baking powder
1 1/8 tsp Ener-G Egg Replacer Powder
3/4 tsp Kosher salt (or 1 tsp. iodized salt)
1/2 cup soy milk
2 tbsp canola oil
1/2 tbsp vanilla
Canola oil for frying

3 dougnuts
1/2 cup + 2 tbsp unbleached flour
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp Ener-G Egg Replacer Powder
1/4 tsp salt
1/4 cup soy milk
1 tbsp canola oil
3/4 tsp vanilla
Canola oil for frying

Whisk together the flour, sugar, baking powder, egg replacer powder, and salt.
Add soy milk, canola oil, and vanilla.
On a lightly floured surface, knead dough until smooth, about 30 seconds (do not over knead).
On a lightly floured surface, roll out to ½-inch thick.
Cut out doughnuts and place on lightly floured parchment paper. Re-roll dough scraps as needed to cut out more doughnuts.
Fill a small pot with about an inch of oil. Over high heat warm oil to 350° F and cook over low heat to maintain temperature. Fry until golden brown on each side and cooked in the middle, about 1 minute per side.
Top with choice of frosting, powdered sugar, or cinnamon and sugar.

Altered from http://brianpmccarthy.blogspot.com/p/professional-vegan-recipes.html

Vegan Zucchini Cake

4 1/2 cups unbleached flour
3 cups sugar
1 cup cocoa powder
1 tbsp baking soda
1/2 tbsp salt
2 1/4 cups water
1 1/2 cups canola oil
1/4 cup + 2 tbsp apple cider vinegar
3 tbsp vanilla extract
4 1/2 cups shredded zucchini, about 4, squeezed dry with a paper towel

Preheat oven to 350 degrees F. Brush three 9-inch cake pans with canola oil. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk we ingredients. Pour wet mixture into dry mixture, mixing until just combined. Fold in zucchini.

Slightly altered from Chloe's Vegan Italian Kitchen

Vegan Fried Rice

1 1/2 cups uncooked rice
2 tbsp Smart Balance light vegan buttery spread/Spectrum butter flavor shortening
3 tbsp carrot, diced (1 small carrot)
1/4 cup green onion, sliced
3 tbsp low sodium soy sauce

Cook rice according to rice cooker or package directions. Melt butter in a large pan over medium heat. Add carrot and green onion. Cook for one minute until green onions are wilted. Add rice and stir well. Add soy sauce, stirring until distributed throughout the rice.

Vegan Mocha Cookie Crumble

1 cup Starbucks unsweetened ice coffee
1 tbsp Kikkoman vanilla soymilk
1 pump Torani Chocolate Milano Syrup
1 tsp stevia
2 vegan sandwich cookies
1 1/4 cups ice (I used 10 moon shaped cubes)

Blend all ingredients until smooth

Vegan Mocha Coconut Blended Latte

3/4 cup Starbucks unsweetened iced coffee
1/4 cup Kikkoman vanilla soymilk
1/4 cup shredded coconut
2 tbsp vegan semisweet chocolate chips
1 pump Torani Chocolate Milano Syrup
1 tsp stevia
1/8 tsp coconut extract
1 1/2 cups ice (I used 12 moon shaped cubes)

Blend all ingredients except ice. Add ice and process until smooth.

Vegan Mango Blueberry Smoothie

1 1/2 cups Kikkoman vanilla soymilk
2 cups frozen manila mangoes
2 cups frozen blueberries
1 tsp stevia powder

Blend all ingredients until smooth. Serve in a tall glass. Makes 2 servings