Vegan Vanilla Soy Iced Coffee (Boba Shop Inspired)

1 tsp espresso powder

3/4 cup hot water (I used alkaline)

1 tbsp Florida crystals organic cane sugar

1/2 tsp vanilla extract

1/2 cup WestSoy unsweetened soy milk

prepared boba (optional)

Add espresso powder to a glass measuring cup and pour in hot water. Stir in sugar, vanilla extract, and soy milk. Pour into a tall glass with ice and a straw and with prepared boba at the bottom if desired. Stir well. 

Vegan Spiced Latte with no coffee

1 cup water
2 tbsp Silk caramel almond milk creamer
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cloves

Stir ginger, cinnamon, and cloves into water. Mix in creamer. Pour into a tall glass with ice, stir well and serve.

Vegan Roasted Broccoli and Cauliflower

12 oz Trader Joes Broccoli & Cauliflower Duet
2 tbsp Earth balance vegan butter, melted
1 tsp smoked paprika
1/2 tsp salt

Preheat oven to 400 degrees F. In a large bowl, pour butter over broccoli and cauliflower. Toss until well coated, add paprika and salt, and stir well. Arrange broccoli and cauliflower on a nonwarping sheet pan. Bake for 20 minutes.

Slightly altered from https://toriavey.com/toris-kitchen/smoky-roasted-cauliflower/

Vegan Chocolate Banana Amaretto Milkshake

1 frozen banana
3 tbsp cocoa powder
2 tbsp amaretto
2 tbsp Silk caramel almond milk creamer
2 tbsp unsweetened vanilla almond milk

Blend all ingredients until smooth

Vegan Chocolate Banana Ice Cream

3 small ripe bananas
3 tbsp cocoa powder
2 tbsp amaretto

In a blender, process all ingredients until smooth. Process in an ice cream maker according to manufacturer instructions.

Vegan Spaghetti Napolitan

4 oz spaghetti
1 tbsp canola oil
1 onion, peeled and chopped
1 garlic clove, minced
1 Tofurky Italian sausage, diced
5 tbsp Japanese ketchup
3 tbsp okonomi sauce
2 tbsp unsweetned soy milk
2 tsp sugar

Bring 1.5 quarts of water to a boil in a large pot. Add spaghetti and cook according to package directions. (2 oz of spaghetti can be measured with the hole in the center of a pasta serving spoon.)
While pasta is cooking, heat a frying pan over medium heat. Add oil and onion. Cook onion until transluscent. Add garlic and cook a few minutes more. Stir in tofurky. Cook for 5 minutes stirring often.
Stir in spaghetti, ketchup, okonomi sauce, soy milk, and sugar. Mix until well blended. Fry over high heat until sauce thickens.

Vegan Cubed Potatoes

2 medium potatoes (400g before peeling)
Salt if desired

Peel potatoes and dice into 1-inch cubes. Transfer to a small pot. Fill with water, rinse potatoes, and drain. Cover potatoes with water, place lid on pot, add salt if desired, and bring to a boil. Boil for 5 minutes. Drain.

Mexican Stir-fried:
1 tbsp olive oil
1 small onion, peeled and diced
1 clove garlic, peeled and minced
1/2 tsp dark chili powder.

Heat pan over medium heat. Add oil and onion. Fry for 5 minutes. Add garlic and chili powder. Fry an additional 2 minutes. Stir in potatoes. Serve with melted vegan cheddar shreds if desired.

Basil Stir-fried:

1 tbsp olive oil
1/2 tsp basil

Heat pan over medium heat. Add oil, potatoes, and basil. Fry until edges are crispy.

Salad:
Dressing of choice
e.g. vegan mayo, vinegar, vegan ranch, etc.

Mix potatoes with dressing of choice. If desired chill before serving.