Vegan Blueberry Bread French Toast with Blueberry Cream Cheese Topping This delicious recipe can either be a very rich breakfast or a dessert!  For Blueberry Bread 1/3 cup of Earth Balance (I use whipped Earth Balance) 1/2 cup of applesauce 1/4 teaspon salt 2 cups of flour 1 cup of sugar  1 tablespoon baking powder 1 teaspoon of vanilla  1/2 cup of vegan soy creamer (makes this bread super moist!) 1/2 cup of soy milk (I used rice milk) 1 teaspoon of lemon juice  2 cups of fresh blueberries (fresh is recommended over frozen) For Blueberry Cream Cheese Topping 1 container of Tofutti Cream Cheese 1 teaspoon of vanilla  1/3 cup of sugar  1 cup of blueberries For French Toast Dredge  1/2 cup of flour  1 cup of water Apple Pie Spice (optional)  Combine all dry ingredients and add the wet ingredients for bread, except for blueberries. If batter is too thick, add a little water until the consistency is relatively thick but about the viscosity of cake batter. Add blueberries and gently stir, to avoid crushing them and turning your batter purple.  Pour into a 8 or 9 inch bread pan and bake for 50 minutes or until a knife comes out clean except for a few crumbs. Cool bread for 30 minutes before cutting.  While bread is cooling, mix all ingredients together for the cream cheese topping using an electric mixer. Mix until ingredients are combined and the color is purple. Put this mix immediately in the freezer and let it sit until ready for serving (the mixer causes the ingredients to thin because friction heats it, so freezing it will thicken the mixture back up.)  Mix together the french toast dredge ingredients until the batter is very thin. Add more water if necessary. When the bread has cooled, slice the bread after turning it over on a plate, and soak into dredge, coating it completely. Put a pan over medium heat, and add a little Earth Balance. Place french toast in pan and cook until the dredge is not liquid anymore and has formed a golden crust around bread. Remove from heat and take cream cheese topping out of freezer, and mix until it is not frozen. Serve over French toast and garnish. 
The Best Vegan Cheesecake Cheesecake 1 Graham Cracker Crust (I found one without honey @ whole foods) 2 tubs of vegan cream cheese (I use tofutti) 3 egg replacers 2 tablespoons of lemon/lime juice 1/2 cup of sugar 2 tablespoons of agave nectar 1/2 teaspoon vanilla  Strawberry Compote  1 pint of strawberries, sliced 1/3 cup of water 1/3 cup of lime/lemon juice 2 tablespoons of cornstarch Preheat oven to 375. Mix all filling ingredients until thoroughly combined. Place in graham cracker crust. Bake for 30 minutes. Cheesecake should be firm on the edge, and still a little wiggly in the middle.  In a saucepan, put strawberries, lime/lemon juice, water, and sugar together. Bring to a boil, and add cornstarch while stirring constantly. Put on simmer for a few minutes while mixture thickens. Remove from heat and pour over cheesecake. Pour strawberry mixture over cheesecake and place in fridge for 2 hours minimum. When the cheesecake is set and the strawberries are cold, serve.
Vegan Baked Mac-n-Cheese 16 oz of macaroni noodles 1 cup of daiya mozzarella  1 cup of daiya cheddar cheese 3/4 cup of rice milk 2 tablespoons of nutritional yeast 2 tablespoons of bread crumbs 1/2 cup of melted Earth Balance Paprika, salt, and pepper FIrst boil the noodles. Preheat the oven to 350F degrees. After the noodles are done boiling, only strain about half of the water. Spoon the noodles out into a pan. Pour rice milk and melted Earth Balance over the noodles. In a separate bowl, mix paprika, salt, pepper, and nutritional yeast. Sprinkle the spice mixture over the noodles and mix together. Put the cheese on the noodles and mix thoroughly. Top with bread crumbs and bake for 25 minutes or until the cheese is melted and the bread crumbs are browned. Enjoy! Serves 8
Vegan Whoopie Pie 3 Ener-g Egg replacer eggs 1 cup of Earth Balance 3/4 cup of brown sugar 1/2 cup of sugar 1/2 tablespoon molasses 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups of flour 1 1/2 cup ground up quick oats 1 teaspoon baking soda 1/8 teaspoon cinnamon 1/2 container Vegan Marshmallow fluff (I used Ricemallow)  1/2 cup of shortening 1/3 cup of powdered sugar (I didn’t have any so I put 1/3 cup of granulated sugar + 1/3 teaspoon of cornstarch in my blender and blended until powdery) 1/2 teaspoon vanilla Preheat oven to 375. Mix softened Earth Balance with the egg replacer, brown sugar, sugar, molasses, and vanilla until very smooth and similar to peanut butter. Next grind the oats in the blender until similar looking to flour. Mix in the oats, flour, salt, baking soda and cinnamon. Put in the oven on a baking sheet(ungreased) and bake for 10 minutes. Watch them closely to make sure the cookie is still soft when you pull it out. Next mix the marshmallow fluff, shortening(room temperature), powdered sugar, and vanilla. Wait until cookies are cool and put filling in the middle. Serve and enjoy.
Orange Chicken Style Tofu with Jasmine Rice 4 tablespoons of olive oil Extra Firm Tofu cut into cubes 3 garlic cloves minced 2 small carrots chopped 1/4 cup of water 1/3 cup of brown sugar 2 tablespoons of orange juice 1 tablespoon of lemon juice 1 1/2 tablespoons vinegar 2 packets of soy sauce/2 tablespoons of soy sauce Crushed red pepper packet 2 teaspoons of corn starch 1 tablespoon water Any kind of rice (I used jasmine and cooked 1 cup for 2 cups of water) Cut the tofu into cubes and place into 2 tablespoons of hot oil. Be careful when putting the tofu in because the oil will be hot. Cook the tofu throughout until golden brown. While the tofu is cooking, in another skillet saute garlic and carrots with oil. After the carrots and garlic are cooked, add the mixture of water, brown sugar, orange juice, lemon juice, vinegar, soy sauce, and crushed red pepper. Combine and simmer until tofu is done. In a cup combine cornstarch and water, and then whisk it into the sauce until it thickens. Remove tofu from heat and pour sauce over tofu. Pour over jasmine rice and serve. 
Quinoa Chili  2 tablespoons of olive oil 1 clove of garlic, minced 1 onion, minced 10-15 baby carrots, diced 2 stalks of celery, diced Fake meat (I used chicken) 2 tablespoons of cumin 1 tablespoon chili powder 1 can of stewed tomatoes 1 can of black beans 1 can of refried beans 1 cup of quinoa 2 cups of vegetable broth Avocado slices (optional) Heat oil and garlic in a pot. Add onions, celery, carrots, and fake meat and saute until the vegetables are soft. Add all the spices in with the cooked vegetables. After the vegetables are seasoned, pour in the stewed tomatoes and both kinds of beans. Bring the mixture to a boil, and add the quinoa with the vegetable broth and cover. Cook until the quinoa is done (roughly about 25 minutes). Top with avocado slices and enjoy. 
Vegan Pot Pie 1 tablespoon of extra virgin olive oil 1 cup of mushrooms 1/2 of an onion, minced 1 clove of garlic, minced 6-7 baby carrots, diced 1 small potato, diced 1 stalk of celery, diced 5-6 florets of cauliflower 1 handful of uncooked green beans, diced 1 1/4 cups of vegetable broth 1 tablespoon of cornstarch 1 tablespoon of soy sauce 1/4 cup of water Salt and pepper to taste Crust for pie 1 cup of whole wheat flour (regular is fine, but I prefer whole wheat for this recipe) 1/2 cup of cold margarine (Earth Balance) 1/4 cup of cold water Preheat your oven to 420 degrees. Heat the olive oil and add onions, mushrooms, garlic, carrots and potatoes. Add the celery, cauliflower, green beans, and vegetable broth and bring to a boil. Reduce to simmer and in another bowl mix together soy sauce and cornstarch. Then add the water and mix until the cornstarch has completely dissolved. Add this mixture to vegetables, this will be the sauce. Season with salt and pepper. If you have a food processor, making dough is fairly easy. If you do not, I advise you to use a blender and a mason jar. If you don’t have either, you can do this using two knives and it will take a bit of effort but it is not impossible. Attach the mason jar to the blade after pouring in flour and margarine. “Blend” them until they reach a sandy consistency. Remove the mixture from the jar and put in a bowl, and add the cold water. The dough should not be very sticky. Use more flour and roll out the dough big enough to fit inside a pie pan, cake pan, soufflé dish, et cetera. Put the vegetables from the pan in the pie pan. Leave some dough for the top, and roll out and place over mixture of vegetables. Bake for 30-35 minutes or until dough is golden brown. 

I’m considering posting my entire thanksgiving dinner recipes

is anyone interested?

Do you like cheesecake? What about strawberry milkshakes? Lets make that shit vegan! Strawberry Cheesecake Milkshake 1/2 cup of fresh strawberries 1/4 cup of ice 1 tablespoon of simple syrup/maple syrup/agave nectar/etc. 1 tablespoon of fake cream cheese (tofutti is what I used) 1/8 cup of coconut milk or almond milk  Blend all the ingredients together until desired consistency is achieved. Sprinkle with graham crackers (I had a hell of a time finding vegan ones) or other cookies.  Also did you know that most blender blade attachments fit directly with a mason jar, so you can blend the perfect portion and not have to clean out the entire blender every time you use it? Woo hoo!
Chocolate Coconut Pecan Soft Serve 2 cans 14 oz coconut milk  1 cup raw sugar 1 teaspoon vanilla 3 teaspoons bakers cocoa Pecans Coconut flakes First mix the coconut milk and vanilla. Slowly whisk in the cocoa powder until mixed. Add the sugar and stir until smooth. Next follow your ice cream makers instructions. Most require for you to keep one part frozen for multiple hours. When you put the ice cream in the ice cream maker, add in the pecans and coconut flakes. Serve and enjoy.