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.

Vegan Instant Spicy Korean Soup Base

1 packet Riken konbu dashi (dried kelp soup stock) or 2 tsp vegetable bouillon powder or paste
1/2 tbsp gochugaru (Korean red chili flakes)
2 cups hot water (I used alkaline)
1 1/2 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp agave
1/4 cup sake
1 tsp bottled minced garlic (1 clove if using fresh)

In a 2 cup glass measuring cup, add konbu dashi and gochugaru. Fill with hot water. Add in gochujang, soy sauce, agave, sake, garlic, and stir occasionally until gochujang slowly dissolves. Use 1 cup to season 12 oz Trader Joes beef-less ground beef or double recipe, add Korean rice cakes, and vegetables for tteokbokki.

Altered from https://www.youtube.com/watch?v=XkwyBNvJHZ0

Vegan Banana Nut Muffins

16 muffins

1/2 cup WestSoy unsweetened soy milk

1 tbsp apple cider vinegar

1/4 cup water

1 tbsp Ener-G egg replacer or 1 tsp Vegg baking mix

3/4 cup granulated sugar

2/3 cup mashed ripe banana (2 medium bananas)

1/4 cup canola oil

1/2 teaspoon vanilla extract

1/4 teaspoon banana extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup chopped walnuts

In a measuring cup whisk together soy milk and vinegar. In a separate measuring cup whisk together water and Vegg baking mix.

In a large bowl, mix together the sugar, mashed banana, oil, vanilla, banana extract, soy milk mixture, and Vegg baking mix mixture.

In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix well with an electric mixer.

Line a muffin pan with baking cups and fill halfway with batter.

Sprinkle of about 1/2 tablespoon of chopped walnuts over the top of each cup of batter.

Bake the muffins for 20 minutes at 325 degrees F. 

Altered from https://topsecretrecipes.com/otis-spunkmeyer-banana-nut-muffins-reduced-fat-copycat-recipe.html

https://www.otisspunkmeyer.com/fundraising/banana-nut-muffin

32 muffins

1 cup WestSoy unsweetened soy milk

2 tbsp apple cider vinegar

1/2 cup water

2 tbsp Ener-G Egg Replacer or 2 tsp Vegg baking mix

1 1/2 cups granulated sugar

1 1/3 cup mashed ripe banana (4 medium bananas)

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon banana extract

4 cups all-purpose flour

4 teaspoons baking powder

2 tsp baking soda

1 1/2 tsp salt

1/2 cup chopped walnuts

For banana nut bread: 

Grease two pyrex bread loaf pans with canola oil

Divide batter evenly between pans and top with chopped walnuts

Bake at 350 degrees F for 60 minutes

Cool for one hour before slicing

Vegan Roasted Milk Tea (Hojicha Latte)

To taste:
2 tsp hojicha tea leaves
1 3/4 cup hot water (I used alkaline)
maple syrup
unsweetened soy milk
ice cubes

In a large mug fitted with a tea strainer, add 2 tsp of tea leaves. Pour in hot water and steep for 10 minutes or longer but try to avoid steeping for longer than 1 hour. Remove tea leaves and strainer.
For 1 small serving, pour 1/2 cup tea into an 8oz cup (I used a jelly mason jar). Pour in a little maple syrup and stir well with a straw if using. Slowly add soy milk until tea is desired color. Add 2 ice cubes. Remaining tea can be refrigerated in the large mug for a few days.
Tea to soy milk ratio is usually 2-3 parts tea, 1 part soy milk e.g. 1 cup tea + 1/2 cup soy milk or 3/4 cup tea + 1/4 cup soy milk

Measured cocktail shaker method:
1/2 tbsp hojicha tea leaves
1 1/2 cups hot water (I used alkaline)
3 tbsp maple syrup
1/4 cup WestSoy unsweetened soy milk
1 cup ice cubes

In a large mug fitted with a tea strainer, add 1/2 tbsp of tea leaves. Pour in hot water and steep for 10 minutes. Stir in maple syrup. Add 1 cup of ice to cocktail shaker and pour in half of tea. Close cocktail shaker and shake until cold to touch. Pour into a 16oz cup (I used a mason jar). Pour rest of tea into cocktail shaker. Repeat and pour back into mug. At this point all the ice should have melted into the tea. If not you may want to add more than 1/4 cup soy milk.

Vegan Fried Tofu Steak

16 oz extra firm tofu (I used House Foods)
garlic salt
ginger powder
low sodium soy sauce (I used Japanese soy sauce)
olive oil

Cut the tofu in half so the block is still the same size but half the thickness. Rub in a light sprinkling of garlic salt and ginger powder on both sides. Coat the bottom of a frying pan with olive oil. Add two splashes of soy sauce and set tofu on top of soy sauce. Bring to a sizzle and fry for 3 minutes. Lift tofu, add more olive oil another splash of soy sauce, flip and fry an addition 3 minutes. Remove from heat and drain on paper towels. If eaten right away tofu is softer. If refrigerated, tofu has a chicken strip like texture.
Serving suggestions: As is, replacement of bread in a sandwich or burger, with vegan spicy mayo dipping sauce, or with melted vegan cheese on top.

Vegan Creamy Kabocha Squash Lasagna

1 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
1/2 kabocha squash

4 cups vegetable broth

2 tsp thyme

2 tsp sage

12.3 oz tetra box firm tofu

2 tbsp lemon juice
1 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp pepper
1/2 tsp cayenne
1/4 cup unbleached flour
2 tbsp nutritional yeast
2 tbsp low sodium soy sauce (I used Japanese soy sauce)
9 lasagna ribbons

1 package Daiya nondairy cheddar cheese shreds

Heat olive oil in a frying pan and add onion and garlic. Cook over medium heat until onions are translucent.
Meanwhile, peel and cut the kabocha into 1/4″ x 3" slices (depending on the size of the squash) and place large sized slices in a large pot (I used a 6 quart pot), do smaller sized slices in a separate batch to cook for less time if desired. Pour in vegetable broth, 2 tsp thyme, 2 tsp sage, and bring to a boil then cook for 3-5 minutes until squash can be pierced with a fork. Remove the squash from the broth and set aside, saving the broth.
With a blender, pulse to process tofu. Add in lemon juice, salt, 1/2 tsp thyme, 1/2 tsp sage, pepper, and cayenne. Process to combine and blend in onion and garlic until smooth.
Pour 1/2 cup of the broth from boiling the squash into a larger measuring cup. Whisk in flour until dissolved. Pour remaining broth (about 3 cups) into frying pan that was used to cook onion and garlic. Simmer broth over medium heat and whisk in broth and flour mixture. Bring broth to a boil, whisking until thickened. Whisk in nutritional yeast and soy sauce. Remove from heat.
In the large pot that was used to cook kabocha, bring 3 quarts of water to a boil. Add in lasagna ribbons and cook for about 8 minutes. Drain and lay lasagna ribbons to cool on a cutting board or plates if desired.
Preheat oven to 350 degrees F. For easy pouring, transfer sauce into a 4 cup measuring cup. Line the bottom with a 9" x 13" pyrex with a thin layer of sauce. Place 3 lasagna ribbons, 1/2 of kabocha, 1/2 of tofu mixture, and 1/3 of cheese. Place 3 lasagna ribbons sauce, 1/2 of sauce, 1/2 of kabocha, 1/2 of tofu mixture, and 1/3 of cheese. Place 3 lasagna ribbons, half of sauce, and 1/3 of cheese. Bake for 20 minutes or until cheese is melted.

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