Vegan Instant Cheddar Ramen

3 packages Top Ramen oriental flavor
1 box cheddar vegan macaroni and cheese
1/2 cup unsweetened soy milk
3 tbsp vegan butter
toppings of choice

In a large pot bring 3 cups of water to a boil. Add ramen and boil for a few minutes until noodles begin to separate. Remove from heat, drain, and rinse. In the same pot with rinsed noodles melt butter over low heat and remove from heat. Mix in soy milk, 1 packet of oriental seasoning, and the packet of cheddar mix from vegan macaroni and cheese. Stir until thickened and seasoning is distributed. Serve with toppings of choice.

Vegan Strawberry and Peanut Butter Chocolate Smoothie Duo

Strawberry smoothie:
1/3 cup West Soy vanilla soy milk
5 strawberries
2 tbsp sugar
8-10 ice cubes
stevia to taste

Peanut butter chocolate smoothie:
1 cup Silk chocolate almond milk
1/3 cup peanut butter powder
10 ice cubes
stevia to taste

Vegan Blended Vanilla Latte

1 cup Silk cashew milk (25 calories)
1 packet Starbucks VIA iced coffee (100 calories)
1/2 tsp pure vanilla bean paste
stevia to taste
1 cup ice (I used 8 moon shaped cubes)

Blend all ingredients except ice until coffee is dissolved. Add ice and blend until smooth. Makes 1 serving. 125 calories

Vegan Chocolate Chip Cookie Dough

2 tbsp vegan margarine
3 tbsp packed light brown sugar
1/16 teaspoon salt
3/4 tsp pure vanilla extract
1 1/2 tsp water
5 tbsp all-purpose flour
1 tbsp + 1 tsp semisweet mini chocolate chips

Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips.

Altered from http://chefchloe.com/recipes/sweets/vegan-cookie-dough-truffles.html

Vegan Hamburger Flavored Pasta

16 oz macaroni
1/8 tsp garlic salt
1 tbsp canola oil
1/3 cup vegenaise
1/3 cup dijon mustard
1/3 cup ketchup (I used a Japanese brand)
Hamburger style vegetables of choice
Optional:
tabasco or sriracha
freshly ground pepper

Bring 2.5 quarts of purified water to a boil. Add garlic salt, macaroni, canola oil, and stir well. Boil uncovered for 7 minutes and drain. Mix in vegenaiase, mustard, and ketchup until incorporated. Add vegetables of choice and optional seasoning if desired. Makes about 12 cups cooked.

Vegan Strawberry Shortcake Cupcakes

Cake (12 cupcakes):
1 cup unbleached flour
2/3 cup sugar
1/2 tsp + 1/8 tsp baking soda
1/4 tsp salt
2/3 cup soy milk
1/3 cup canola oil
1 tbsp + 1 tsp apple cider vinegar
2 tsp vanilla extract
Frosting:
3 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk

Cake (54 mini cupcakes):
1 1/2 cup unbleached flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup soy milk
1/2 cup canola oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
Frosting:
4 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1/8 tsp strawberry extract
1/8 tsp Kirshwasser cherry brandy (optional)
1 tbsp soy milk
1 tbsp Tofutti sour cream (no coconut) or Tofutti cream cheese (has coconut)

Preheat the oven to 350 degrees F. Line cupcake pan with liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together soy milk, oil, vinegar, and vanilla. 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. Cool the cupcakes completely before frosting.

Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, soy milk, and cream cheese. Beat on high for 2 more minutes until light and fluffy.

To assemble the cupcakes: Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with powdered sugar.

Altered from http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html

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