Vegan Oreo Blended Latte

2/3 cup Starbucks unsweetened iced coffee

1/4 cup Kikkoman vanilla soymilk

1 tbsp agave nectar

2 oreos

1 cup ice (I used 8 moon shaped cubes)

Pulse all ingredients except ice to crush oreos. Add ice and blend until smooth

Vegan Pumpkin Cheesecake Ice Cream

8 ounce container Tofutti cream cheese
1 cup Silk Vanilla Soy milk
2 cups Silk French Vanilla Soy Creamer
1 cup canned pumpkin
1/2 cup sugar
2 tsp pumpkin pie spice
2 tbsp arrowroot

Process all ingredients in a blender until cream cheese is dissolved. Process in an ice cream maker according to manufacturer's instructions.

From https://silk.com/recipes/vanilla-bean-ice-cream

Vegan Oreo Cupcakes

Cupcakes:
3/4 cup unbleached flour
1/2 cup sugar
2 tbsp + 2 tsp cocoa powder
1/4 tsp salt
1/2 cup water
1/4 cup canola oil
3 tsp apple cider vinegar
1 1/2 tsp vanilla extract
1/2 cup oreos, crushed
Frosting:
1/4 cup Earth Balance shortening
1/2 cup powdered sugar
1 tbsp soy milk
3 oreos, crushed

Bake for 18 minutes

Slightly Altered from Chloe's Vegan Desserts

Vegan Instant Tonkotsu Ramen

Note: Named inspired by the richness of the soup. Not based on the original meat version.

1 package Nisshin Top Ramen Oriental Flavor
1 tbsp vegan butter
1/4 cup unsweetened soy milk
1/2 cup water + more for boiling
1 tbsp nutritional yeast
1 tsp Japanese ketchup
freshly ground pepper
toppings of choice:
Tofurky Hickory Smoked Slices
sliced scallions

Bring a small pot of water to a boil. Meanwhile, in a pyrex measuring cup, heat vegan butter until melted. Stir in soy milk and set aside. Add ramen noodles and boil for 5 minutes. Drain, rinse, and transfer to a bowl. Sprinkle flavor packet over noodles. Add buttermilk mixture and water. Microwave for 1 minute. Stir in nutritional yeast, ketchup, and better. Finish with toppings as desired.

Other instant flavors:
Sesame ramen: Add egg free creamy sesame dressing
Carrot onion ramen: Add carrot onion dressing
Hayashi mushroom ramen: Add prepared hayashi mushrooms
Cheeseburger ramen: Drain, rinse, and omit flavor packet. Add vegan ground beef and Daiya cheddar cheese heating until melted

Vegan Chipotle Dip

15oz can cannellini beans, rinsed and drained
1/4 cup oil
1 chipotle pepper
2 cloves garlic
2 tbsp water
1 tbsp lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground pepper
1/2 tsp chipotle powder

In an food processor or immersion blender, process all ingredients until smooth.

Vegan Chocolate Cheesecake Iced Latte

1 cup Silk chocolate almond milk
3 tbsp Tofutti cream cheese
2 tbsp sugar
ice for serving

Process almond milk and cream cheese until smooth. Blend in sugar. Serve in a tall glass with ice.

Vegan Tomato Rice

2 cups uncooked rice
1 - 1 1/2 tsp garlic salt
1/2 tsp freshly ground pepper (about 25 turns)
2 tsp olive oil
12 grape tomatoes or one large tomato, top and bottom stems removed (3 ounces)

In a rice cooker, scoop in two cups of rice and fill to water level indicated. Remove 6 tablespoons of water for the liquid amount of tomato. Add garlic salt, pepper, oil, and mix well. Stir in tomatoes. Steam in rice cooker until done. Mix cooked rice well.

Altered from https://www.youtube.com/watch?v=8EgO8AoMUos