Vegan Lasagna Cupcakes

12.3 oz tetra box firm tofu (I used Morinaga firm silken tofu)
1 small yellow onion, diced
4 cloves garlic, minced
3 tsp basil
1 tsp oregano
1 tsp salt
2 tbsp lemon juice
1 cup fresh baby spinach or Boca vegan ground beef crumbles, cooked
1 tbsp olive oil
34 eggless wonton wrappers
2 cups pasta sauce
1/2 cup Daiya vegan mozzarella cheese (optional)

In a blender, mix tofu, onion, garlic, basil, oregano, salt, and lemon juice until onions are pureed, stopping to spoon around onions as needed. Mix in spinach or Boca crumbles with a spoon and set aside.
Preheat oven to 350 degrees F. Using a silicone pastry brush, lightly coat two 12 cup muffin pan with olive oil and line with 12 wonton wrappers in the first pan and with 5 wonton wrappers in the second pan, shaping till fitted at the edges. Using a spoon, place one tablespoon of pasta sauce on top of wrappers. With a different spoon, place one tablespoon of tofu mixture on top of pasta sauce, top with another wonton wrapper again shaping till fitted at the edges, another tablespoon of pasta sauce, and another tablespoon of tofu ricotta. Top with vegan cheese if desired. Bake for 20 minutes till wonton wrappers are browning at the edges.
Let cool for at least 10 minutes and run a bent frosting spatula around the edges for ease of removal. Makes 17 cupcakes.

Altered from http://chowvegan.com/2011/06/11/vegetable-lasagna-cupcakes/

Vegan Instant Iced Latte

Unsweetened soymilk
Instant espresso powder (I used 1/2 tsp for a light coffee taste, increase if desired)
Stevia extract (I used 10 drops)
Ice cubes

In a small dish or cup, add enough soymilk to dissolve espresso powder, and stir well. Add stevia drops and mix again. Fill a tall glass 2/3 with ice and 3/4 of the way up with soymilk and stir. Mix in dissolved espresso and stevia and mix again. Enjoy!

Vegan Crustless Spinach Quiche

Tofu cheese sauce:
24 ounces firm tofu (2 tetra box packs)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
3/4 tsp turmeric
3/4 tsp salt
1/4 cup + 2 tbsp nutritional yeast
1/4 cup + 2 tbsp cornstarch
1 1/2 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Vegetables:
10 baby portabella mushrooms, sliced
1 tbsp canola oil
1/2 tsp thyme
3/4 tsp basil
3/4 tsp red pepper flakes
8 ounces fresh baby spinach

Preheat oven to 350F. Lightly grease a 11in x 1.125in tart pan and set aside. In a large pot, saute mushrooms in oil over medium high heat, add thyme, basil and red pepper flakes and cook until liquid evaporates. Remove mushrooms from heat, add spinach, stir until well combined and cover. Combine ingredients for tofu cheese sauce in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Add tofu cheese sauce to  mushrooms and spinach. Once combined evenly, pour into prepared tart dish. Bake for 20 minutes or until edges begin to brown. Allow to cool for 15-20 minutes before slicing. The quiche should still be warm for serving but not piping hot.

Altered from http://happyherbivore.com/2009/01/quiche/

Vegan Japanese Style Shepherd's Pie

1 pound Okinawa purple yams
1/2 teaspoon shichimi togarashi
2 tablespoons Earth balance
2 to 4 tablespoons soymilk
1 large onion, chopped (3/4 cup)
3/4 cup carrot, sliced
1 tablespoon canola oil
2 pounds edamame, cooked and drained
2 pounds Japanese eggplant, diced
1 1/2 pounds kabocha squash, diced
1 teaspoon Okonomi sauce
1/2 teaspoon sugar
Earth balance for brushing
Shiso for garnish (optional)
Miso sauce:
4 tablespoons Smart Balance Organic Vegan Buttery Spread
4 tablespoons flour
1/4 cup + 1 3/4 cups soy milk
3 tablespoons white miso
1 teaspoon Better than Bouillon Vegetable Stock Base
2 dashes pepper
8 oz shitake mushrooms and oil (optional)

Peel and quarter yams. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Beat yams, Earth Balance, and togarashi with an electric mixer on low speed. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, In a medium sauce pan melt miso with ¼ cup soy milk and pour into a small bowl and set aside. In the same sauce pan, melt butter over low heat. Add flour and stir frequently. Add the rest of the soy milk and stir until thickened. Add miso with soy milk, vegetable flavor bouillon and pepper.
If desired, in a frying pan, sauté mushrooms in oil for 3-5 minutes and mix in sauce.
In a different saucepan saute onion and carrot in oil until onion is tender but not brown. Stir in edamame, eggplant, kabocha, miso sauce, Okonomi sauce, and sugar and cook until simmering.
Transfer vegetable mixture to a 9x13 pyrex. Drop yams in mounds over vegetable mixture and brush with melted Earth Balance. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes. If desired, garnish with chiffonade of fresh shiso leaves. Makes 9 servings.

Altered from http://www.recipe.com/vegetarian-shepherds-pie/

Vegan Crustless Potato Quiche

6 peeled russet potatoes, grated or 1 package Trader Joe's frozen hashbrowns
3 tbsp Earth Balance, melted
2 1/4 cups Tofurky italian sausage, crumbled and cooked (optional)
1 1/2 cups Trader Joe's vegan mozzarella, shreds
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
1 large brown onion, diced
12 oz firm tofu, crumbled
1/4 + 1/8 tsp turmeric
3/4 cup soy milk
3 tbsp cornstarch
3/4 tsp salt
1/4 + 1/8 tsp pepper

Preheat oven at 450 degrees F. If using fresh potatoes, add to a bowl of cold water to remove the starch and strain and press remaining water out. If using frozen hash browns, microwave till thawed, and squeeze out excess water with paper towels. To bowl of potatoes, add in the melted butter and toss until thoroughly incorporated. Press the potatoes on the bottom and the sides of an ungreased 9 x 13 inch pyrex.
Bake for 25 minutes. Remove from oven and decrease to 350 degrees F.
In a bowl, crumble tofu and add turmeric until thoroughly incorporated then mix in cheese, bell peppers, onion, salt and pepper. Mix in sausage if using.
In another bowl add soy milk and cornstarch whisking until the cornstarch is dissolved and add to tofu mixture until incorporated. Spread tofu mixture evenly on top of potatoes.
Bake for 45 minutes. Let cool for 15 minutes. Makes 9 servings.

Altered from http://beingvegan.us/recipe/hash_brown_quiche

Vegan Blended Latte

1/2 cup unsweetened soymilk (45 cal)
1/2 tbsp instant espresso powder
1/2 tsp cocoa powder
1 cup ice (I use 7 moon shaped cubes)
1/4 cup soy vanilla ice cream (90 cal)
2 tbsp unsweetened soymilk (more or less to be just enough for ice cream to blend in) (~11 cal)
About 12 drops stevia extract

Blend soymilk, espresso, and cocoa until dissolved. (Preferably in a Vitamix.) Next add ice cubes and blend until smooth. Add ice cream, and a tiny bit more soymilk or as needed till ice cream starts to blend in. Lastly add stevia to taste, I use about 12 drops. 146 calories. Makes 1 serving

Altered from Chloe's Vegan Desserts Cookbook

Vegan Mango Slushie

1/3 cup vanilla soy ice cream (1 scoop)
1/4 cup mango juice
1/4 cup ice (optional)

In a blender combine soy ice cream and mango juice until smooth. Next, mix in ice until smooth. Enjoy! Makes 1 serving.