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For the salsa

  1. To a medium - large cast iron or pan over medium heat add 1 tbsp oil. Add in all salsa ingredients except cilantro and salt. Cook for 7-10minutes or until ingredients are charred. You likely will have to remove the garlic after 3 minutes. 
  2. Add all charred ingredients to a blender followed by the cilantro and salt.

For the tacos

  1. If making homemade tortillas and you would like to press hoja santa into the masa. simply lightly press down on masa once then add one - a full hoja santa into the masa for the 2nd press . *I recommend removing the stem with kitchen scissors. Lightly cook all your homemade tortillas before filling them with beans. Skip step 2 and continue recipe with step 3.
  2. For store-bought tortillas, lightly heat tortillas either on a pan/ comal or in the microwave for a few seconds so they're pliable. Add beans to one side then add a piece of hoja santa on top then close.
  3. Fill all your tortillas with the beans (and a piece of hoja santa if using store-Bought tortillas).
  4. To a large pan over medium heat add a touch of oil then pan fry tacos for 1 minute on each side or until golden. 
  5. Serve with salsa and enjoy.

  • Medium/large pan
  • Blender or food processor
  • Refried beans (black or pinto)
  • Hoja santa 
  • Corn tortillas (homemade or store-bought)

For the creamy pepita salsa verde:

  • 1 tbsp neutral oil, such as avocado oil 
  • 12 tomatillos, husk removed
  • 1/4 cup pumpkin seeds
  • 2 garlic cloves, skin removed 
  • 1/2 white onion, cut into two piece 
  • 2 jalapeños 
  • Handful cilantro 
  • Generous Pinch of salt

These Hoja Santa Bean Tacos are comfort food heaven. They're so simple to make and are so delicious!

Mexican Sides & Mains
Gluten-Free
Soy-Free

Hoja Santa Bean Tacos

SEE recipe

Serves 1

  1. In a pot combine cacao powder, cinnamon? water and milk. Heat over medium-low and Let it come to a simmer. Once simmering, turn off heat. Add salt and agave then mix and let cook for 10 minutes.
  2. Before pouring over ice, froth well! I use a traditional Mexican tool called molinillo!
  • Medium sized pot
  • 1 1/2 tablespoons cacao powder (I used @colibrihealing cacao)
  • 1 cinnamon stick (broken into pieces)
  • 1/2 cup filtered water
  • 1 cup non dairy milk of choice (I recommend oat milk)
  • Small pinch of salt 
  • 1 - 2 teaspoons agave or pure maple syrup 

This Chocolate Frio, or Mexican Iced Chocolate, is such a yummy treat. It's a delicious cacao drink that the indigenous people of Mesoamerican cultures use to make!

Mexican Sides & Mains
Drinks
Gluten-Free
Nut-free
Soy-Free

Chocolate Frio - Mexican Iced Chocolate

SEE recipe
  1. Mix all ingredients in your glass and pour over ice. Enjoy!
  • Glass

Serves 2

  • 1 bottle of Sangria Senorial 
  • Juice of 1 lime 
  • Juice of 1 orange 
  • Tajin 
  • Chamoy 
  • Ice

This Sangria Citrus Mocktail is like my childhood in a glass! I have so many memories drinking this in Mexico when visiting family & I'm so excited to introduce you guys to this delicious drink! 

Drinks
Gluten-Free
Nut-free
Soy-Free

Sangria Citrus Mocktail

SEE recipe
  1. Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
  2. In a large pan over medium heat add oil. Once hot add onions and sauté for 3 minutes.
  3. Push the onions to the edges of the pan and add a touch more oil to the center of the pan if needed... add in the zucchini and cook for 5-6 Minutes. Lightly season with salt. 
  4. Add in the tomatoes and minced garlic and cook for another 5-6 minutes.
  5. Drain the cashews and add to blender along with 2 cups of water. Blend on high for 1 minute, until smooth. 
  6. Add the cashew cream to the vegetables and mix. Season everything with salt and pepper to taste and let it simmer on medium low for 5-6 minutes or until thickened. Garnish with chopped cilantro. 
  7. Enjoy with tortillas or as a side!
  • Small bowl
  • Large pan
  • Blender or food processor

Serves 5-6

  • 1/2 cup cashews
  • 2 cups filtered water 
  • 2 tbsp oil of choice 
  • 1/2 yellow or white onion, thinly sliced 
  • 3 zucchini's, sliced thing in half moons
  • 1 pint cherry tomatoes or 2 Roma tomatoes, diced
  • 3 cloves garlic, minced 
  • Small handful cilantro 
  • Salt and pepper

This delicious Vegan Calabacitas Con Crema is my abuelitas creamy zucchini dish. It's so satisfyingly delicious!

Mexican Sides & Mains
Gluten-Free
Soy-Free

Vegan Calabacitas Con Crema

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  1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
  2. Add 4 cups whole strawberries (with the stems removed) into a blender along with 3 cups filtered water and blend until smooth.
  3. Place a mesh strainer on the opening of a large jar or pitcher then pour the strawberry mixture through.
  4. Remove the stems from the remaining 1 cup strawberries then dice small.
  5. Strain the cashews, add to a blender along with 4 cups filtered water, sweetener, vanilla, salt and blend in high for 1 minute or until completely smooth.
  6. Add a couple cups of ice to the large jar or pitcher of the strawberry mixture. Then add the chopped strawberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!
  • Blender
  • Large bowl
  • Mesh strainer

Serves 8

  • 5 cups strawberries (divided)
  • 7 cups filtered water (divided)
  • 1 cup raw cashews 
  • 1/3 cup sweetener of choice (I used date sugar but you can use cane sugar)
  • 1 tsp vanilla extract 
  • Good pinch of salt

This Strawberry Milk is made with homemade vanilla date cashew milk and is so good! Love making this on a warm summer's day!

Drinks

Agua de Fresa Cremosa - Strawberry Milk

SEE recipe

For the filling:

  1. Place dried lentils in a mesh strainer and rinse well. Add the lentils to a medium pot, cover with 5-6 cups water, add 1 bay leaf and 2 garlic cloves. Cook over medium heat for 25-35 minutes or until soft.
  2. To a large pan over medium heat add 2 tablespoons oil then add in thinly sliced onion and saute for 3 minutes. Add in potatoes and cook for 10 minutes then add carrots and cook for an additional 7-9 minutes or until veggies are cooked. Season with a generous pinch of salt and add a bit of water or vegetable broth throughout the cooking process to help steam and cook the veggies quicker.

For the salsa:

  1. To a medium pot add tomatillos, Roma tomatoes, onion, garlic and serrano. Cover with 4-5 cups water then bring to a boil and boil for 9 minutes. Add the ingredients to a blender & blend until smooth. If using the molcajete, add the garlic, Serranos and pinch of salt first, mash into a paste then add the remaining ingredients and mash all together until desired consistency is reached.

Return to filling:

  1. Return to the potatoes and carrots. They should be al dente around this time…add 1/2 the amount of salsa to the vegetable mixture, mix in and let everything simmer for 10 minutes. Once the lentils are cooked, drain the liquid, then add the lentils to the vegetable mixture and cook all together for 5-7 minutes. Taste and season with a pinch of salt & ground pepper.
  2. If baking in the oven, preheat oven to 400 degrees F. Heat the tortillas on a comal then fill each on with filling and fold in half then place on baking sheet and repeat with remaining tortillas and filling. Brush the tacos with oil then bake for 10-12 minutes or until golden.
  3. Top tacos with lots of shredded lettuce, crema, salsa and avocado.
  • Mesh strainer
  • 2 medium pots
  • Large pan
  • Blender or food processor
  • Baking sheet

Makes 8-10 Tacos

  • 10 corn tortillas or 8 flour tortillas
  • 2-3 tablespoons oil
  • 1/2 iceberg lettuce, shredded/ thinly sliced
  • Vegan crema or sour cream
  • 1-2 Avocados, sliced

For the filling

  • 1 cup lentils
  • 1 bay leaf
  • 2 garlic cloves, peeled
  • 2 tablespoons neutral oil, such as avocado oil
  • 3/4 white onion, thinly sliced
  • 2 large Yukon gold potatoes, diced small
  • 2 large carrots, peeled and diced

For the salsa

  • 4-5 tomatillos, husks removed
  • 2-3 roma tomatoes
  • 1/4 white onion
  • 3 garlic cloves
  • 1-2 serrano peppers
  • Pinch of salt

These Lentil Veggie Baked Tacos are so crispy, healthy and filling! They're a perfect healthy alternative to your traditional tacos.

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

Lentil Veggie Baked Tacos

SEE recipe
  1. To a large pan over medium/low heat add 3 tablespoons olive oil. 
  2. Once hot, add zucchini, onion, garlic & serrano pepper. Cook each ingredient for 1-3 minutes or until both sides are golden/charred. The garlic will take the least amount of time. 
  3. Cook pasta according to the directions on the package. Making sure to generously salt the pasta water. Once the pasta is done cooking, reserve 1 cup pasta water. 
  4. Transfer the zucchini, onion, garlic & serrano to a blender. Remove the tofu from its container, add tofu to blender along with pumpkin seeds or cashews, nondairy milk, vegetable broth, nutritional yeast & a generous pinch of salt. Blend until smooth. 
  5. If needed, add 1/4 - 1/2 cups additional non dairy milk. 
  6. To a large deep pan over low heat, add 2 tablespoons vegan butter and 2 tablespoons olive oil.
  7. Once vegan butter is melted add the blended sauce. Simmer for 5 minutes. Squeeze in lime juice and stir. Taste the sauce and add more salt to your liking. 
  8. Add in the cooked pasta, toss together. Add as much of the reserved hot pasta water needed to loosen up the sauce. 
  9. Serve with freshly cracked pepper and vegan parm.
  • Blender or food processor
  • Large pan
  • Pot
  • 3 tablespoons olive oil 
  • 2 Gray Mexican zucchinis (normal green or yellow zucchini works too), cut into 1 inch discs
  • 1 small yellow onion, peeled & cut into 4 pieces
  • 4 cloves garlic, peeled 
  • (Optional) serrano pepper, cut in half length wise *remove seeds for less spice*
  • 1 (14 ounce) block soft or silken tofu
  • 1/3 cup pumpkin seeds or cashews 
  • 1/2 cup non dairy milk 
  • 1/2 cup vegetable broth 
  • 3 tablespoons nutritional yeast 
  • 2 tablespoons vegan butter 
  • 2 tablespoon olive oil
  • Salt 
  • 1 lb pasta of choice (gluten free optional)
  • Juice of 1 lime *about 2 tbsp fresh lime juice*

To serve: 

  • Black pepper
  • Vegan Parmesan cheese 

This High Protein Vegan Alfredo Pasta is the perfect dinner for any night of the week. It's so creamy and so tasty.

Pasta

High Protein Vegan Alfredo Pasta

SEE recipe
  1. Peel and finely dice potatoes. Add to a pot, cover with water and add a large pinch of salt. Cook over high heat for 10 minutes or until potatoes are fork tender. Drain the water from the potatoes and rinse with cool water.
  2. Remove the tofu from the package, wrap in a paper towel and gently press down on the block of tofu for 10 seconds to release excess water. Using the large side of a cheese grater, grate the tofu block, being careful as it gets closer to your fingers!
  3. To a large bowl add garbanzo beans and using a fork mash. Then add in the shredded tofu, corn, carrot, serrano or pickled jalapeño, onion, mayo, lime juice, garlic powder, salt, pepper, jalapeno brine, nutritional yeast, hot sauce and mix well to incorporate. 
  4. Lastly add in the chopped, cooked potatoes and gently fold in the potatoes. 
  5. Taste the mixture and adjust seasonings to your liking! Serve on tostadas, in a sandwich or with crackers.
  • Pot
  • Grater
  • Large bowl
  • 1 can garbanzo beans or chickpeas, drained and rinsed
  • 1/2 a block extra firm tofu ( use high protein tofu is possible)
  • 1 large potato, peeled and diced small 
  • 2 ears of corn or 1/2 cup (cooked or raw)
  • 1 large carrot, peeled finely diced
  • 1 serrano or 1/4 cup pickled jalapeños, finely diced 
  • 1/2 small white onion or red onion, finely diced 
  • 1/3 cup vegan mayo
  • Juice of 1 lime 
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2-3 tbsp nutritional yeast (optional, for more protein jeje)
  • 2 tbsp pickled jalapeno brine (optional)
  • 2 tbsp hot sauce of choice (optional)

This High Protein Vegan Tuna Salad is so delicious and easy to make! Add it to sandwiches for a tasty lunch.

Unknown

High Protein Vegan Tuna Salad

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  1. Heat some high heat oil over medium heat then add cut up pieces of rice paper and cook for a few seconds or until puffed.
  2. Top with tajin or any chili powder & squeeze on lime as you enjoy. (Don't add lime all at once it will turn soggy as it sits!)
  • Medium pan
  • Rice paper 
  • 1/4-1/3 high heat oil, such as avocado or vegetable oil 
  • Tajin 
  • Lime 

Other optional toppings: 

  • Hot sauce 
  • Hearts of palm 
  • Salt / any other seasonings 

These Chile Limón Puffs are the perfect snack on a summer afternoon. It's quick and easy to make and so tasty!

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

Chile Limón Puffs

SEE recipe
  1. Dice your ingredients and combine in a large bowl
  2. Peel your orange and limes, add to blender along with lemon juice and cilantro.
  3. Pour citrus mixture over bowl, serve & enjoy! Option to top with chammy, tajin and Japanese peanuts.
  • Large bowl
  • Blender or food processor
  • 1 small jicama, peeled & diced small 
  • 1 large cucumber, peeled & diced small 
  • 1/2 small watermelon, diced small 
  • 2 mangos, peeled and diced small 

For the citrus mixture

  • 1 whole orange, peeled
  • 5 whole limes, peeled 
  • Small handful cilantro (you can sub for any fresh herb)
  • 1/4 cup fresh lemon juice

Other toppings

  • Chamoy 
  • Tajin 
  • Japanese peanuts

This Mexican Fruit Salad is a staple at any one of my family gatherings. It's SO good!

Mexican Sides & Mains
Soy-Free

Mexican Fruit Salad

SEE recipe
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine 2 tbsp ground flax and 6 tbsp water. Stir and let sit for 10 minutes.
  3. Add peeled bananas, mash with a fork well… Until you have a gooey mixture.
  4. Add melted coconut oil, 1/2 cup sugar & vanilla, mix well to combine.
  5. Add the flour, salt, baking soda, cinnamon and salt. 
  6. Grease a loaf pan with 1 tbsp coconut oil then pour the batter into the pan. Using a spatula, evenly spread the batter to make a smooth even top. Evenly Sprinkle over 1/4 cup sugar on the top. 
  7. Bake in preheated oven for 45-55 minutes or until center is baked through; simply poke a tooth pick in the center… it is done when tooth pick comes out clean! My load typically bakes for 50 minutes but please check yours at the 45 minute mark!
  • Large bowl
  • Loaf pan
  • 2 tbsp ground flax + 6 tbsp water
  • 4 small ripe bananas or 4 big bananas 
  • 1/2 cup melted refined coconut oil
  • 1/2 cup cane sugar or coconut sugar (+ 1/4 cup for optional topping)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup organic all purpose flour (gluten free optional, use GF all purpose flour)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

This One-Bowl Vegan Banana Bread is the only banana bread recipe you will ever need! It's easy to make and so delicious.

Desserts
Bread

One-Bowl Vegan Banana Bread

SEE recipe
  1. In a large pan over medium heat, add 1 tbsp olive oil. Then add in hominy and cook for 4-5 minutes then lightly salt. Remove the hominy from the pan and add to large mixing bowl.
  2. Return to the pan, a touch more oil then add in corn and cook for 4-5 minutes. Lightly salt then remove the corn from the pan and add to hominy. 
  3. Return the the pan one more, add 1-2 tbsp more oil then cook the zucchini for 5-6 minutes until golden. Lightly salt the zucchini then add to hominy and corn. 
  4. To the bowl add the red onion, mango, cilantro & salt. 
  5. To a blender add all the marinade ingredients. Blend on high for one minute then pour it over the ingredients in the bowl and mix to combine. Season with a pinch of salt. Taste and add more salt to your liking. 
  6. Cover and store in the fridge for a couple
  7. Hours to chill. Serve on tostadas with sliced avocado and salsa macha for more spice.
  • Large pan
  • Blender or food processor

Serves 8 people

  • 2-3 tbsp olive oil 
  • 1 cup hominy (from a can, drained and rinsed)
  • 1 cup white corn (frozen or fresh)
  • 2 small Mexican zucchini or regular green zucchini, diced small 
  • 1/2 small red onion, finely diced
  • 1 large mango, peeled & diced small 
  • 1/4 bunch cilantro, chopped 
  • 1/2 tsp salt

For the marinade

  • Juice of 6 limes
  • 2 oranges, peel removed, cut in half 
  • 1/2-1 whole habanero (or 1 jalapeño for less spice)
  • 2 garlic cloves, peeled 
  • 1/4 bunch cilantro 

Other ingredients

  • Tostadas 
  • Avocado 
  • Salsa macha (optional for more spice) 

This Habanero Mango Vegan Ceviche is a non traditional ceviche inspired by an incredible Oaxacan chef! The summer ceviche of my dreams!

Mexican Sides & Mains
Nut-free
Gluten-Free
Soy-Free

Habanero Mango Vegan Ceviche

SEE recipe

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