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