Vegan Matcha Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 Tbsp. Matcha powder
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract
1 Tsp. Matcha powder

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, matcha powder and baking soda into a large bowl.

4. Add the butter, sugar, eggs and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves:
24

Vegan Lemon Poppyseed Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 Tbsp. Poppyseeds
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract
1 lemon (juiced)

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract
1 Tsp. Lemon Juice

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, and baking soda into a large bowl.

4. Add the butter, sugar, eggs, poppy seeds, lemon juice (1 lemon) and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves:
24

Vegan Oreo Ice Cream

Ingredients:

1 can coconut milk
2-3 tbsp of pure vanilla extract
2 tbsp. agave nectar
10-15 oreo cookies

Steps:

1. Blend coconut milk, vanilla extract and agave nectar together in a food processor.

2. Add mixture to ice cream maker, follow manufacturer's instructions

3. Crush oreo cookies and stir into finished ice cream

Serves 3-4

Vegan Mac N' Cheese (3)

Ingredients:

2 cups raw cashews
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon white miso
1 clove garlic
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 pound whole-grain elbow pasta
1 cup daiya shredded cheddar cheese

Steps:

1. Soak cashews with enough water to cover for at least 4 hours. Drain.

2. Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With motor running, add 3/4 cup water and daiya cheese and process until smooth.

3. Meanwhile, preheat oven to 350°F and lightly oil a 9- x 13-inch shallow baking dish.

4. Cook pasta according to package directions. Drain and return to pot.

5. Add cashew mixture.

6. Transfer to baking dish and bake 30 minutes or until heated through and golden on top.

Serves: 8-10

Raw Vegan Chocolate Truffles

INGREDIENTS:

1 cup almonds
1 1/2 cups of coarsely-chopped madjool dates
2 tbsp or more of chocolate powder or cacao powder
a pinch or two of sea salt
agave (to bind the mixture)
shake of cinnamon (optional)

Steps:
1. Coarsely chop your dates.

2. In your food processor, process the almonds until they are a coarse powder.

3. Add chocolate powder, salt, and cinnamon.

4. Add the chopped dates and process until everything is finely chopped.

5. Gradually add agave nectar (probably a few tablespoons) until the mixture is sticky enough to clump together or until it starts to form a ball in the food processor.

6. Form little balls out of your mixture, then roll in a small bowl of chocolate powder.

Serves 5-10

Vegan Shepherd's Pie

Ingredients:

2 tablespoons canola oil
1 pound seitan, cubed
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, peeled and chopped
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
4 cups mashed cooked yams
1/2 cup sliced almonds

Steps:

1. Preheat the oven to 350°F.

2. Heat oil over in a large skillet over medium high heat. Add seitan, carrots, and onions and cook until onions are translucent, 3 to 5 minutes.

3. Add potatoes, broth, and tamari and simmer until potatoes are just tender, 15 to 20 minutes.

4. Stir in corn, peas, salt, and pepper and bring to a simmer.

5. Combine the cornstarch in a small bowl with 1/4 cup water, mix until smooth, and add slurry to simmering vegetables, stirring constantly.

6. Transfer potato mixture to a oven proof casserole dish.

7. Top with yams and spread out evenly. Sprinkle with almonds and bake until the yams and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Serves: 8-10

Vegan Tonkatsu

Ingredients:

1/2 Package tempeh, sliced into 1/4 inch wide pieces

4 "eggs"

At least 1 cup soymilk (more may be added)

1 1/2 Cups panko bread crumbs

8 Tbsps canola oil (for frying)

Salt and pepper

Hot cooked rice

Tonkatsu Sauce:

1/4 Cup ketchup

1 Tbsp. sugar

2 Tsp. mirin (Japanese sweet rice wine)

1 Tsp. Vegan Worcestershire sauce

1 clove garlic

Steps:

1. Prepare tonkatsu sause by combing all ingredients, set aside

2. Combine "eggs" and soymilk in a bowl. Pour panko bread crumbs in a separate bowl.

3. Dip each piece of tempeh into "egg" mixture, then into the panko bread crumbs.

4. Heat canola oil in large, nonstick skillet over medium heat.

5. Add as much tempeh to the pan as comfortably fits, do not crowd.

6. Cook over medium heat until cooked through, panko should be a golden brown.

Serves: 2-4

Vegan Po'Boy

Ingredients:

Baked Seitan
1/2 bell pepper, sliced thinly
1/2 white onion, sliced thinly
1/4 cup vegetable oil
1/2 cup vegetable broth
3 Tbsp. nutritional yeast
Vegan mayonnaise
Hoagie roll

season to taste:
salt
pepper
onion powder
garlic powder
chili powder

Steps:

1. Bake seitan according to recipe

2. Over medium heat, sauté bell pepper and onion.

3. Add vegetable broth and sliced seitan strips

4. Simmer, covered for approx. 5-8 minutes.

5. Add spices and nutritional yeast

6. Serve on roll with vegan mayo

Serves 2-4

Vegan Mac N' Cheese (2)

Ingredients:

Macaroni noodles (or your favorite type)
Approx. 1/4 Block silky tofu
Approx. 1/2 Can Butter Beans
2 Tbsp. Soy sauce
2 Tbsp. Vegan Butter
1 1/4 Cup plain soy milk
3 Tbsp. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt
Turmeric (a dash)
Nutmeg (a dash)

Steps:

1. Cook macaroni noodles

2. Blend together tofu, butter beans, "butter", soy sauce, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 5-7 minutes

4. Gradually add remaining soy milk

5. Remove cheese sauce from heat and combine with macaroni noodles

Serves 2-3

Vegan Tuna Salad

Ingredients:

1 Can Chick Peas, Mashed
3/4 Cup Vegan Mayonnaise
1 Stalk Celery, Chopped
1/2 Dill Pickle, Chopped
2 Tbsp. Nutritional Yeast
Pepper to taste

Steps:

1. Combine all ingredients

Serves 4-5