Ultimate Superfood Smoothie

Ultimate Superfood Smoothie
2-4 cups ice
1 frozen banana
A handful of spinach
1 cup prepared green tea
1/4 teaspoon vanilla extract
1 Tablespoon black molasses
1/2 cup blueberries
3 Tablespoons ground flaxseed or hempseed
4 Tablespoons ground walnuts or other nut
1 Tablespoon sunflower or pumpkin seed
2 Tablespoons Açaí juice
1 cup soy yogurt or milk + soy creamer
1/4 cup Dark Chocolate
1/2 bottle So Delicious Coconut Milk Kefir

Blend all until smooth.

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Smoothies

The Fine Art of Making Fruit Smoothies
Totally Smoothie
VegWeb Shakes and Smoothies
Vegan Smoothies Diet
Fat-free Vegan Fruit Smoothie Recipe
Smoothie FAQ! Plus a Vegan Acai Smoothie Recipe
Planet Smoothie - Healthy Vegan Smoothie
Smoothie-Recipes

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Vegan Rompope

Rompope
2 10.5-oz. packages soft silken tofu
16 oz. vanilla plant milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 cup sugar
1/4 cup finely ground almonds or almond meal
2 Tbs. brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/2 to 1 cup rum or brandy, optional
dash nutmeg
dash turmeric
few drops yellow or orange food coloring (optional)
In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

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Vegan Buttermilk

Recipes:
Tofu Buttermilk
Main:
For 1 cup use add one or two tablespoon of white vinegar or lemon juice to a cup of plant milk to and mix well, and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.

Note:
If you are thinking about substituting buttermilk for regular milk in a recipe or a prepared mix, proceed carefully, because the extra acid in the buttermilk will throw off the chemistry of the baking soda or baking powder. For each cup of buttermilk you add to a recipe that you are converting, you need to reduce the baking powder and add in baking soda. If the recipe uses enough baking powder, reduce it by 2 teaspoons and add in 1/2 teaspoon of baking soda for each cup of buttermilk. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in 1/4 teaspoon of baking soda for each cup of buttermilk.

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Vegan Green Beer

Use vegan beer mixed with of vegan food coloring. Choose a lighter beer, so that it will take the color easily. If the beer is of the darker variety, it will take more coloring. Blue food coloring works best mixing it with the yellow beer, you should accomplish a green color. For every 12 oz of yellow beer, use one drop of food coloring. Take a clean mug first, put one drop of blue or green food coloring and then pour the beer. See also Natural Dyes Make Green Beer Greener

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Chocolate Covered Cherry Martini

Chocolate Covered Cherry Martini
1.5 ounces vegan dark chocolate liqueur
1 ounce cherry vodka
1 ounce vegan creamer or plant milk
1/2 cup ice
vegan chocolate syrup
maraschino cherry

1. In a cocktail shaker combine chocolate liqueur, cherry vodka, half and half and ice. Shake vigorously.
2. Squeeze chocolate syrup into the bottom of a chilled martini glass. Pour martini over the top. Garnish with a maraschino cherry.

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Egg Nog Punch

Egg Nog Punch
2 quart chilled vegan eggnog
2 pint vegan vanilla ice cream
1 liter Cream Soda/7-up/Sprite
1 pinch nutmeg
1 pinch cinnamon

Place the ice cream in the bottom of an extra large punch bowl. Add half of the eggnog. Stir and mash until the ice cream is melted and combined. Add the remaining eggnog and stir. Gently pour in the cream soda and mix. Serve in glasses/mugs; sprinkle with dashes of nutmeg and cinnamon.

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Eggnog Smoothies

Eggnog Smoothie 1
2 cups of vegan eggnog
1 banana
1 cup of vegan vanilla yogurt
1/3 cup of plant milk
2 cups of ice
Optional:
Pinch of nutmeg
Pinch of cinnamon
Red & green sprinkles (for topping)
Vegan whipped cream (for topping)

Combine all ingredients in a blender, cover and blend until smooth and creamy texture. Pour into a large chilled glass. Add toppings if you choose to!

Eggnog Smoothie 2
1 cup icy cold eggnog
1 cup cold chopped fruit (bananas, mangoes, cherries, cranberries, raspberries, strawberries, etc)
1/4 cup brandy or rum
5 or 6 ice cubes
Optional:
Pinch of nutmeg
Pinch of cinnamon
Red & green sprinkles (for topping)
Vegan whipped cream (for topping)

Combine all ingredients in a blender, cover and blend until smooth and creamy texture. Pour into a large chilled glass. Add toppings if you choose to!

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Candy Cane Cocoa

Candy Cane Cocoa
4 cups plant milk
3 ounces squares vegan semisweet chocolate chips
4 peppermint candy canes, crushed
1 cup vegan whipped cream
4 small vegan peppermint candy canes

1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

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Brown Sugar-Caramel Latte

Brown Sugar-Caramel Latte
1 tablespoon brown sugar
1/4 cup vegan creamer
1 tablespoon vegan caramel
3/4 cup hot, brewed coffee

1. Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.

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White Chocolate Latte

White Chocolate Latte
1 1/2 cups plant milk
1 tablespoon vegan creamer
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup vegan white chocolate chips, chopped

1. Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.

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Creamy Hot Cocoa

Creamy Hot Cocoa
1/3 cup unsweetened cocoa powder
3/4 cup sugar
1/3 cup boiling water
3 1/2 cups plant milk
3/4 teaspoon vanilla extract
1/2 cup vegan creamer

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

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Christmas Beverages

Cider:
Hot Cranberry Cider
Mulled Apple Cider
Hot Caramel Apple Cider
Spiced Apple Cider
Hot Spiced Cranberry Cider
Hot Apple Cider
Sparkling Cider

Cranberry Drinks:
7-Up Cranberry Punch
Cranberry Margaritas
Cranberry Sangria
Celebrate a Vegetarian Holiday! - Beverages
Cranberry Punch
Finnish Cranberry Whip (Vatkattu Marjapuuro)
Holiday Cranberry Drinks
Cranberry Kiss

Vegan Alcoholic Drinks:
Alcohol
Cranberry-Ginger Martini

Eggnog:
Vegan Eggnog
Almond Vegan Eggnog
Rice Dream Rice Nog
Silk Nog

Pumpkin:
Pumpkin Pie White Hot Chocolate
Pumpkin Pie Milkshake
Pumpkin Pie Shake
Silk Pumpkin Spice

Hot Chocolate/Cocoa:
Vegan Hot Cocoa
Vegan Hot Chocolate from Scratch
Delicious Vegan Hot Chocolate
Creamy Vegan Hot Cocoa
Vegan Hot Chocolate
The Ultimate Vegan Hot Chocolate
Cashew Hot Cocoa
The Best Hot Cocoa Ever
Raw Food: Warm Cacao with Cinnamon
Creamy Hot Cocoa
Peppermint Hot Cocoa
Two Cups of Cocoa
Candy Cane Cocoa

Coffee:
Irish Coffee with Bailey's and Kahlua
Vegan Irish Coffee
White Chocolate Latte
Brown Sugar-Caramel Latte
Coffee

Punch:
6 Festive Christmas Punch Recipes
Warm and Spicy Autumn Punch (use vegan honey)
Christmas Cheer Punch

Additional Beverages:
Mauby
Tea
Rice Dream Supreme Chocolate Chai
Rice Dream Horchata
Rice Dream Supreme Vanilla Hazelnut
VegWeb Beverages
Beverages Recipezaar
Vegan Holiday Drinks
Spiced Christmas Beverages
New World Wassail
Seven Holiday Drinks You Can Still Enjoy If You're Vegan
North Pole Peppermint Chai
Spicy Chai Tea
I Can't Believe It's Vegan! Beverages

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Hot Buttered Rum & Cookies

Hot Buttered Rum
1 lb vegan butter
1 lb powdered sugar
1 lb brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 quart vegan vanilla ice cream
1 1/2 ounces rum
boiling water
nutmeg

1. Mix together eveything then put in the freezer until needed.
2. To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
3. sprinkle with nutmeg.

Hot Buttered Rum 2
2 or 3 ounces dark rum
Twist lemon peel
Stick cinnamon
2 cloves
Sweet cider or water
1 tablespoon vegan butter
Nutmeg

Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.

Buttered Rum 3
2 Quarts apple juice
2 C firmly packed brown sugar
8 tablespoons vegan butter
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. rum
vegan whipped dessert topping
Cinnamon sticks and nutmeg for garnish

Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours. Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

Hot Buttered Rum Cookies
With a mixer combine:
1/3 cup hot buttered rum batter
1/3 cup cake flour
1/4 tsp baking powder
1 Tbs rum
Beat till ingredients are combined and look cookie-doughy.
Scoop out into small balls and roll in cinnamon sugar. Bake 350F for 13 minutes.

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Vegan 'Bailey's' Irish Cream

Vegan 'Bailey's' Irish Cream:

Better Than Bailey's Irish Cream'
1 can coconut milk
2 tbs brown sugar
2 tbs chocolate syrup
2 tsp vanilla extract
3/4 cup whiskey (or to taste!)

Combine all ingredients thoroughly using a whisk, but do not froth. Keep refrigerated, preferably in a dark bottle.

NOTE: If your coconut has separated into solid and liquid, be sure to mix or blend thoroughly first into a completely smooth liquid with no lumps.

Vegan "Bailey's"
3/4 cup whiskey
1 pint Silk Hazelnut Creamer
3 tablespoons dark chocolate syrup

Mix everything together (it works best when shaken). If using unflavored Silk creamer, adding 1 teaspoon almond extract greatly enhances the flavor.

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Irish Coffee with Bailey's and Kahlua

Irish Coffee with Bailey's and Kahlua
3/4 ounce vegan 'Bailey's' Irish Cream
3/4 ounce Kahlua
4 ounces hot coffee
vegan whipped cream

1. Pour 'Bailey's' Irish Cream and Kahlua into Irish coffee glass.
2. Fill glass with hot coffee.
3. Top with vegan whipped cream, serve and enjoy!

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Pumpkin Pie Milkshake

Pumpkin Pie Milkshake
2 cups vegan vanilla frozen yogurt
1/4 cup plant milk
1/3 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar

1. Blend everything together in a blander.

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Pumpkin Pie White Hot Chocolate

Pumpkin Pie White Hot Chocolate
3 cups plant milk
1 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces vegan white chocolate
pinch salt

1. Heat the plant milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
2. Add the vegan white chocolate and stir until it has melted.
3. Pour into mugs and top with vegan whipped cream and garnish with cinnamon.

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Mango Lassi

Vegan Mango Lassi
1 cup plain vegan yogurt
1/2 cup plant milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Put mango, vegan yogurt, plant milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Sprinkle with a little cardamom if you wish.

Can be kept refrigerated for up to 24 hours.

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Spicy Chai Tea

Spicy Chai Tea
1 tablespoon fennel seed
1 tablespoon cardamom seed
6 cloves
6 peppercorns
1 tablespoon cut dried licorice root
1 1/4 inches ginger root
1 cinnamon stick
2 star anise
7 cups water
2 tablespoons tea (green, black, jasmine, whatever you wish!)
4 tablespoons brown sugar or other sweetener
2 cups plant milk or vegan cream

1. Add spices to water and bring to a boil, then simmer 20 minutes.
2. Add tea for 5 minutes only.
3. Strain.
4. Add sweetener and plant milk stir to dissolve.
5. Serve and enjoy!

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