Vegan Fried Japanese Rice No Chicken Pilaf

2 tbsp vegan butter
1/4 cup flour
2 tbsp low sodium Japanese soy sauce
1 1/4 cups vegetable broth
2 tsp nutritional yeast
1 tsp sage
1 tsp thyme
1/4 tsp pepper
2 cups cooked Japanese rice, cooled (measured before cooking)
garlic salt, optional

Heat butter in a large nonstick skillet. Add flour and soy sauce. Mix until incorporated. Slowly add vegetable broth mixing until it thickens into a sauce. Add rice, frying until sauce is distributed. Mix in nutritional yeast, sage, thyme, and pepper. Garnish with garlic salt if desired.

Altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550

Vegan Mexican Rice

3 tbsp oil
1 cup uncooked long grain rice
1 tsp garlic salt
1/2 tsp cumin
1/4 cup onion, chopped
1/2 cup tomato sauce
2 cups vegetable broth (try 1 1/2 cups next time)

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and vegetable broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Slightly altered from http://allrecipes.com/recipe/27072/mexican-rice-ii/

Vegan Semi-Homemade Taco Lasagna

Taco sauce:
1 (16 ounce) can tomato sauce
2/3 cup water
2 tbsp white vinegar
1 tbsp cumin
2 tsp onion powder
1 tsp garlic powder
1 tsp garlic salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp white sugar
1/2 tsp cayenne pepper
Lasagna:
9 lasagna riboons
Taco meat:
1 package soy chorizo or soy taco crumbles
1 can Green Giant Southwestern style corn, drained
Garnish (optional):
Cilantro, chopped or similar

Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Cook lasagna until al dente, drain and lay out on a plate to cool.

Cook soy chorizo or soy taco crumbles with corn over medium heat until liquid is absorbed.

To assemble, cover a 9" x 13" pyrex with a third of the taco sauce. Place three lasanga ribbons and half of taco meat. Cover with three more lasagna ribbons and remaining half of taco meat. Cover with last three lasagna noodles and remaining taco sauce. Garnish if desired.

http://allrecipes.com/recipe/240291/homemade-taco-sauce/

Vegan Kale Smoothie

1 cup apple juice (not from concentrate)
1 bunch kale, washed and stems removed
16oz 365 frozen mango chunks

Add a third of kale to apple juice at a time blending in between each addition. Blend in mango chunks until smooth.

Vegan Thai Tea

4 cups water
1 cup Thai tea leaves
1/4 cup raw cane sugar (I used Zulka Morena Pure Cane Sugar) (about 194 calories for 1/4 cup)
1/2 cup Coffee Mate sweet creme coconut milk creamer (or to taste) (200 calories for 1/2 cup)

Bring water to a boil. Place Thai tea leaves in a bag (e.g. infuser bag, herb bag, tea bag(s) if needed). Place bag opening side up into boiling water. Add sugar, stir well, and simmer for three minutes. Let cool, cover, and steep overnight. Remove tea bag and measure brewed tea. For every 1 cup of tea, add 1/4 cup of creamer (1 tbsp per every 1/4 cup). For 2 cups of brewed tea, add 1/2 cup of creamer, and stir well. Serve over ice if desired and refrigerate leftovers. Enjoy!

Altered from http://whiteonricecouple.com/recipes/thai-tea-recipe/
https://www.coffeemate.com/products/natural-bliss/sweet-crme-coconut-milk-creamer/

Vegan Smooth Chocolate Pudding

Pudding:
13.5 oz can Thai Kitchen coconut milk
1/2 cup ganache
1/2 medium avocado
Ganache:

Blend coconut milk until smooth. Mix in ganache. Mix in avocado until smooth

Vegan Gingerbread Iced Soy Latte

1 cup unsweetened soy milk
2 tbsp maple syrup
1 tbsp molassses
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 cups ice (I used 12 moon shaped cubes)

Blend all ingredients except ice until molasses and maple syrup have dissolved. Pour into a tall glass with ice, stir well and serve.