Vegan Sauteed Spinach

2 tbsp vegan butter (I used Earth Balance)
3 cloves garlic, minced
Handful of spinach (I filled the frying pan half full to allow room for stirring)

Heat butter over medium heat in a frying pan. When half of butter is melted, add garlic, simmer for a few seconds, reduce heat to low, and add spinach. Increase to medium high heat and stir spinach until wilted. Remove from heat and serve.

Vegan Chicken Mini Burritos (Store bought ingredients)

Ingredients from Target:
1 tbsp canola oil
1 package Gardein chick'n strips (I used teriyaki strips and omitted the sauce)
Garlic powder or Granuated Garlic to taste
1 package Mission organic tortillas
1 package Archer Farms Guacamole and Salsa

Heat canola oil in a frying pan. Add strips, cook until softened, and season with garlic powder. Set aside. Heat tortillas in frying pan. Removed from heat, spread a tablespoon of guacamole and salsa, 2-3 strips, and top with more guacamole and salsa. Fold sides and roll to make a burrito. Makes 6 mini burritos.

Vegan Gingerbread Oatmeal

1/2 cup rolled oats (I used Bob's Red Mill)
1 cup water
2 heaping teaspoons brown sugar
1 teaspoon molasses
3 dashes cinnamon
2 dashes ginger
1 dash cloves
chopped pecans for topping if desired

Cook rolled oats according to package directions, (I microwaved oats and water for 90 seconds).
Top with brown sugar and spices. Stir in molasses and top with chopped pecans if desired.

Vegan Stir Fried Udon

1 package udon noodles ($4.49)
1 package Birdseye steam in bag broccoli ($1.99)
3 tbsp canola oil
1 small onion ($0.75)
1 carrot ($0.15)
1 package Gardein teriyaki chick'n ($5.39)
garlic salt to taste
pepper to taste

Bring a pot of water to a boil. Add udon noodles and cook according to package directions. Drain and set aside.
While udon is cooking steam broccoli according to package directions.
Place package of teriyaki sauce in a cup to hot water to thaw and set aside.

Peel onion and carrot. Dice onion and cut carrots into matchsticks.

Heat oil in a frying pan over medium high heat. Cook chick'n according to package directions. Stir in onion and carrot. Cook until onion is transluscent. Mix in broccoli until leftover water from steaming evaporates. Mix in noodles and stir until incorporated. Stir in teriyaki sauce and season with salt and pepper to taste.

Vegan Fudge Frosting

1 ounce vegan chocolate chips
2 tbsp vegan butter
1 cup powdered sugar
1/4 tsp vanilla extract
1 tbsp + 1/2 tsp soy milk

Melt chocolate and margarine in a double boiler. Whisk until smooth.
Beat melted chocolate mixture, powdered sugar, vanilla, and milk until smooth and spreadable.
Yields frosting for 6 cupcakes.

Slightly altered from Chloe's Vegan Desserts

Vegan Kale Pineapple Banana Smoothie

6-8 oz pineapple juice, not from concentrate (I used Dole, 100-130 cal) OR 8 oz Dole pineapple slices in juice (120 cal, 2g fiber, 1g protein)
3 kale leaves, stems removed
1 medium banana, frozen (110 cal)

Process pineapple juice and kale in a blender until no large chunks of kale are left. Blend in banana until smooth. Makes approximately one 2 cup serving. 210-240 calories.

I prefer this over raw kale and apple juice. I feel a huge energy boost from all the sugar in the pineapple and banana. I made this with raw kale but if you want to have this on a regular basis you may want to research why boiling and freezing the kale first is beneficial or opt for buying and using frozen kale for smoothies instead.

Dole Pineapple Juice, 6 oz (100 cal, 22g sugar, 100% Vitamin C)
Dole Pineapple Juice, 8 oz (130 cal, 30g sugar, 100% Vitamin C)
Dole Pineapple Slices in Juice, 8 oz (120 cal, 27g sugar, 35% Vitamin C, 2g fiber, 1g protein)
Fresh Pineapple, 8 oz = 1 cup (Google results vary for diced or chunks 74-82 cal, 16g sugar)

Vegan Peanut Butter Chocolate Milkshake

1/2 cup unsweetened soy milk
1 tbsp peanut butter (I used PB2 powder)
1 tsp cocoa powder
2 tbsp maple syrup
1 cup ice (I used 8 moon shaped cubes)

In a blender process soy milk, peanut butter, and cocoa powder until dissolved. Blend in maple syrup and ice until smooth. Makes 1 serving.