- Roast the poblanos either over open flame or add poblano peppers to the pan and let them char in the oven that is preheated to "broil setting" and cook on both sides for 6-8 minutes.
- Meanwhile, peel & roughly chop the onion and peel garlic but keep whole. In a pan over medium heat add couple tbsps oil then once hot add onion and whole serranos sauté for 4 minutes then add in garlic and cook for an additional 3-5 minutes or until everything is golden.
- Once the peppers are charred on both sides, add into a a bowl and cover with a plate to trap in steam, let them sit for 10 minutes.
- Meanwhile, cook pasta to package directions. Make sure to generously salt the water.
- Once the peppers have sat for 10 minutes, peel the char off, remove the stems and the inside seeds.
- Add the peeled peppers to a blender, along with the onion, garlic and Serranos then add in sour cream, cream cheese, cashews, cilantro (with stems) and a good pinch of salt and water. Blend until smooth.
- 7Add 2-3 tbsp of butter to a deep pan over medium low heat then add in blended sauce. Taste and add more salt as needed.
- Once the pasta is done cooking, reserve 1/2 cup hot pasta water.
- Add in cooked pasta, toss, and add as much pasta water as needed! garnish with fresh cilantro, quesito & enjoy as is or with optional protein of choice on top!
Serves 5
- 1 lb pene pasta
- 2-3 tablespoons butter (I used non dairy butter)
- Queso fresco to top the pasta with (I like to use a homemade vegan queso or vegan feta for dairy free)
For the sauce
- 4 poblanos
- Cooking oil, I like to use avocado oil
- 1/2 white or yellow onion
- 2 serrano peppers, stems removed
- 2 garlic cloves
- 1/2 cup cream cheese (I used non dairy, from the brand kitehill)
- 1/2 cup sour cream (I used non dairy, from the brand kitehill)
- 1/3 cup cashews
- 1 handful cilantro
- Salt to taste
- 3/4 cup filtered water
For a comforting yet flavorful meal, this Pasta Verde Mexicana brings together the rich, smoky flavor of roasted poblanos with creamy, dairy-free goodness for a dish that's both satisfying and entirely plant-based. Featuring a vibrant green sauce made from charred poblanos, serrano peppers, garlic, and a blend of vegan cream cheese and sour cream, this pasta offers a bold fusion of traditional Mexican ingredients and modern vegan cooking.
To create the perfect Mexican-inspired pasta dish, start by roasting poblanos and sautéing serranos, onion, and garlic to bring out their deep, smoky flavor. Blended together with cashews and cilantro, the sauce is velvety smooth, with just the right amount of heat from the serranos. Toss your cooked penne pasta in the creamy verde sauce, adding a bit of reserved pasta water to achieve the perfect consistency. Finally, garnish with vegan queso fresco or your favorite dairy-free cheese and a sprinkle of fresh cilantro for an extra burst of flavor.
Whether you're looking for a comforting pasta dish with a Mexican twist or a creative way to use poblanos, this Pasta Verde Mexicana is sure to impress. It’s a simple yet delicious vegan pasta recipe that's perfect for weeknight dinners or entertaining guests, proving that you can enjoy authentic Mexican flavors while keeping it plant-based and dairy-free.
Pasta Verde Mexicana
- Combine all ingredients in a blender or food processor. Blend until smooth! You can add a splash more of citrus or water if needed.
- Top with chamoy, tajin & saladitos if you wish !
- Blender or food processor
Serves 2
- 1 large cucumber or 2-3 small
- 1/4 cup pure maple syrup or agave
- Small pinch of salt
- 1 whole lime, peeled
For the toppings
- Chamoy
- Tajin
- Saladitos
Cool off with this refreshing and tangy Pepino Sorbet, a quick and easy vegan dessert that’s perfect for hot days. Made with just a handful of ingredients, including crisp cucumber, fresh lime, and a touch of sweetness from pure maple syrupor agave, this sorbet is not only delicious but also incredibly easy to make. With no special equipment needed, you can blend your way to a refreshing treat that feels light yet satisfying.
To make this vegan cucumber sorbet, simply blend together peeled cucumber, lime, sweetener, and a small pinch of salt for balance. In just minutes, you’ll have a smooth and creamy sorbet base that’s ready to freeze. For an extra burst of flavor, top your sorbet with chamoy, tajín, and saladitos for that iconic Mexican sweet-and-salty combination.
This homemade Pepino Sorbet is perfect for anyone looking for a simple, healthy, and plant-based dessert that’s bursting with fresh flavors. Whether you're enjoying it as a palate cleanser or a light dessert, this sorbet is sure to become a favorite way to cool off during the summer months!
Easy Homemade Pepino Sorbet
- In a large pan over medium heat, add 2 tablespoons of oil then once hot add the roughly chopped onion and tomatoes, cook for 2-3 minutes on each side allowing for them to char /or get golden. Then add peanuts, guajillo chiles and whole garlic. Cook for 1-2 minutes, Move everything around to ensure peanuts & chiles do not burn. Add everything to a blender along with vegetable broth, a pinch of salt and juice of 1/2 a lime. Blend until smooth. Taste and add more salt to your liking.
- Pour the salsa into a medium pan or pot and heat through over low heat.
- Meanwhile prepare filling of choice. For the creamy potatoes simply boil the potatoes until fork tender, once cooked, mash with a fork, add cashew cream, salt and butter and mix to combine.
- To assemble, add a touch of oil to a pan and heat over medium heat. Once hot, add a corn tortilla and pan fry for 30 seconds on each side or until golden, but still pliable. Dip the tortilla into the sauce then place on plate, fill with filling, fold in half and repeat.
- Top with more salsa, sliced avocado, crema and crushed peanuts.
- Blender or food processor
- Large pan
- Small pot
For the salsa/sauce
- 2 tablespoons avocado oil
- 1/2 yellow onion, roughly chopped
- 5 small roma tomatoes, cut in half
- 3 garlic cloves, peeled
- 3/4 cup roasted peanuts (if using salted make sure to adjust seasoning and taste as you go)
- 3 guajillo chiles, stems and seeds removed
- 1 1/2 cup broth
- Juice 1/2 lime
For the filling
- 1 lb Yukon gold potatoes, peeled
- 1/3 cup cashew cream (recipe on blog) or store bought sour cream of choice (I like kitehill brand)
- 1 tablespoon butter (I like miyokos or kitehill brand for vegan)
- Pinch of salt
- Pinch of ground pepper
Other ingredients
- Corn tortillas
- Avocado
- Peanuts (crushed or chopped for topping)
- Any crumbly cheese like quesito fresco or cotija! I like vegan feta as a sub!
These Encacahuatadas (Peanut Enchiladas) are a rich and flavorful Mexican dish, made entirely plant-based. Featuring a smooth, creamy peanut salsa and a filling of mashed Yukon gold potatoes, this recipe combines traditional Mexican flavors with a modern vegan twist. The roasted peanuts and guajillo chiles in the sauce give it a bold, smoky depth that pairs perfectly with the soft, creamy potatoes inside.
To make the sauce, char onions and tomatoes, then blend them with roasted peanuts, guajillo chiles, garlic, and vegetable broth. The result is a smooth, savory peanut salsa that's bursting with flavor. The filling is equally simple, made with boiled and mashed Yukon gold potatoes mixed with creamy cashew cream and vegan butter for a velvety texture. Once you've prepared the sauce and filling, the tortillas are quickly pan-fried, dipped in the sauce, and filled with the mashed potatoes.
Top your vegan enchiladas with more salsa, crushed peanuts, avocado slices, and a vegan cheese like feta or queso fresco for a delicious finishing touch. These peanut enchiladas are perfect for weeknight dinners or entertaining guests, offering a unique flavor profile that’s both hearty and satisfying. This dish shows just how easy it can be to make traditional Mexican food that’s also vegan-friendly!
Encacahuatadas - Peanut Enchiladas
- Sauté onion and zucchini in a pot for 8-10 minutes or until browned. Season with salt then add ground meat and cook for 10 minutes or until browned. Season with a pinch of salt and pepper.
- Add in the salsa verde, let cook into the meat for 3 minutes then add the non dairy milk, broth and the broken up lasagna noodles.
- Cook over medium heat for 14-17 minutes or until lasagna noodles are cooked. Taste and add salt and pepper to taste.
- Add optional cheese at the end of cooking and serve once melted. Garnish with cilantro!
- Large pot
- Small pot
- Blender or food processor
- 2 cups salsa verde
- 1 cup non dairy plain milk, I like cashew or oat milk
- 6 cups vegetable broth
- 12 ounces lasagna noodles
- 1 package vegan ground beef (I used beyond meat (new) avocado oil based meat)
- 1 yellow onion, diced small
- 2 zucchinis, chopped small
- 1/2 - 1 cup shredded mozzarella (I used fresh mozzarella by the brand miyokos)
- Cilantro to garnish
If you're craving a comforting and hearty meal with a unique twist, this Green Deconstructed Lasagna is the perfect dish. Combining the vibrant flavors of salsa verde with tender lasagna noodles and savory vegan ground beef, this recipe delivers all the satisfying elements of a traditional lasagna in a fresh, plant-based format. It's a one-pot wonder that’s simple to make and full of bold Mexican-inspired flavors, perfect for busy weeknights.
Start by sautéing onions and zucchini until golden and caramelized, then add in the plant-based vegan ground meat to create a savory base. The addition of salsa verde brings a tangy, mildly spicy twist to the dish, while the non-dairy milkand vegetable broth provide a creamy and rich sauce that soaks into the broken lasagna noodles as they cook. For an extra layer of indulgence, add some melty, dairy-free mozzarella cheese toward the end of cooking.
Top your deconstructed lasagna with fresh cilantro for a bright finish, and you’ll have a delicious and unique meal that showcases the perfect balance of comforting textures and bold, zesty flavors. This vegan lasagna recipe offers a fun, creative way to enjoy classic lasagna flavors with a Mexican twist, and it’s as easy to make as it is delicious!
Green Deconstructed Lasagna
- Add chia seed to a large mixing bowl.
- Add only 1 can coconut cream to a jar along with 1/2 cup of water. Secure on a lid and shake until combined...you can also whisk them in a bowl. Just make sure the liquid is smooth and well combined.
- Add to the chia seeds and using a whisk, whisk well for about 30 seconds. Let the mixture sit for 10 minutes then whisk again for an additional 30 seconds.
- Add in the pure maple syrup (or sweetener of choice) & a pinch of salt. Briefly whisk again.
- Cover with plastic and set in fridge for a few hours or best over night.
- Once removed from fridge, the chia seed pudding will be significantly thicker and the chia seeds should not be crunchy but fully expanded and soft.
- Add the other can of coconut cream to a separate large bowl along with 1 cup of water. Whisk well to combine then add about 1/2 of the chia seed pudding to the liquid, vigorously whisk then add the other half and vigorously mix again until well combined. The texture should be perfect now.
- Taste and add more sweetness to your Liking! Serve with fruit & or granola and enjoy.
Serves 6-8
- 1/2 cup chia seeds
- 2 (13.5 oz) cans coconut cream, divided
- 1 1/2 cups filtered water, divided
- 1/4 cup pure maple syrup
- Pinch sea salt
- Fresh berries or any fruit
Perfect Chia Seed Pudding Fresas con Crema Style brings a delightful twist to the classic chia pudding by infusing it with the beloved flavors of the traditional Mexican dessert, fresas con crema. This vegan pudding blends the creamy richness of coconut cream with the wholesome goodness of chia seeds, creating a luscious, dairy-free treat that’s both satisfying and nutritious.
Sweetened with pure maple syrup and topped with fresh strawberries or your favorite fruits, this pudding captures the essence of fresas con crema in every bite. Whether you're enjoying it as a healthy breakfast or a light dessert, this chia seed pudding offers a perfect balance of flavor and nourishment, making it a versatile and delicious option for any time of day.
Perfect Chia Seed Pudding
- Heat the non dairy milk until simmering / soft boil. Turn off heat then add 3 tea bags and steep for 10 minutes. Remove the tea bags.
- Preheat oven to 350 degrees F and lightly grease a 9"x5" loaf pan with olive oil. Zest and juice the oranges.
- In a large bowl whisk together the chamomile milk, olive oil, orange juice and orange zest.
- Next add cane sugar to the liquid and whisk. Then add salt, baking powder and mix.
- Gradually add flour, 1 cup at a time to the liquid, whisking in between
- Grab your greased pan and pour batter to the pan, spread evenly.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 20 minutes.
- To a small mug add 1/4 hot water, add chamomile tea bag and steep for 5 minutes.
- For the glaze simply place powered sugar and 2 tbsp tea and whisk until smooth.
- Pour the glaze on the loaf and spread it around to fully cover the top of the loaf. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!
- Optional to add a few thinly sliced orange wedges, fresh chamomile flowers and orange zest for garnish!
- Large bowl
- Loaf pan
- Zester
- Whisk
- 4 tea bags of chamomile (divided)
- 1 1/2 cups almond milk, unsweetened (or any nondairy milk)
- 2-3 oranges; will need 1/2 cup fresh orange juice & 2 tbsp
- orange zest)
- 1 cup olive oil
- 3 cups all-purpose flour
- 3/4 cup cane sugar
- 1 tsp salt
- 1 tbsp baking powder
For the icing:
- 1 cup powdered sugar
- 2 tablespoons chamomile tea
Chamomile Olive Oil Orange Loaf is a delightful fusion of delicate chamomile tea and vibrant citrus flavors, creating a moist and aromatic vegan loaf that's perfect for any occasion. This plant-based recipe uses chamomile-infused almond milk, fresh orange juice, and zest, combined with rich olive oil, to create a loaf that is both tender and bursting with flavor. The subtle herbal notes of chamomile blend beautifully with the bright citrus, making every bite a refreshing and comforting experience.
Baked to golden perfection, this loaf is topped with a simple yet elegant chamomile tea glaze, adding an extra layer of sweetness and a hint of floral aroma. Whether you're enjoying it as a breakfast treat, an afternoon snack, or a light dessert, this Chamomile Olive Oil Orange Loaf is sure to impress with its unique flavor profile and tender crumb. Perfect for those who appreciate the finer things in life, this loaf is a must-try for anyone looking to elevate their vegan baking game.
Chamomile Olive Oil Orange Loaf
- Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
- Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar.
- Strain your cashews and discard the water. Add cashews to blender followed by the 2 1/2 cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth.
- Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!
- Blender or food processor
- Large jar
Serves 4-5
- 3 (6 ounce) containers of blueberries (divided)
- 1 cup water
- Juice of 1 lemon
- 1 cup cashews
- 2 1/2 cup water
- 1/3 cup pure maple syrup
- 1 tsp vanilla bean paste (optional)
- Good pinch of salt
Creamy Blueberry Agua Fresca is a refreshing and unique twist on the traditional Mexican beverage, offering a perfect balance of creamy texture and vibrant fruitiness. This vegan agua fresca combines the natural sweetness of fresh blueberries with the richness of homemade cashew milk, creating a luscious drink that’s both satisfying and thirst-quenching. The addition of lemon juice adds a zesty kick, making this drink a delightful choice for a warm day.
Blended with pure maple syrup and a touch of vanilla bean paste, this creamy blueberry agua fresca is naturally sweetened and bursting with flavor. It's easy to make and perfect for sharing, whether you're hosting a summer gathering or just looking to elevate your daily hydration. Garnished with whole blueberries and served over ice, this vibrant drink is as beautiful as it is delicious, making it a standout addition to your plant-based beverage repertoire.
Creamy Blueberry Agua Fresca
- Combine all ingredients in a blender or food processor.
- Blend until smooth! You can add a splash more of citrus or water if needed.
- Top with chamoy, tajin & saladitos if you wish!
Serves 2
- 4 oranges, peel removed & frozen
- 1/4 cup water
- 1/4 cup pure maple syrup or agave
- Small pinch of salt
- 2 tablespoons orange juice or lime juice
- Toppings:
- Chamoy
- Tajin
- Saladitos
Easy Homemade Orange Sorbet is a refreshing and zesty frozen treat that’s perfect for hot summer days. Made with just a few simple ingredients, this vegan sorbet is bursting with the bright and tangy flavor of freshly frozen oranges, balanced with a hint of sweetness from pure maple syrup or agave. The addition of a splash of citrus juice and a pinch of salt enhances the natural flavors, creating a smooth and creamy sorbet that’s both satisfying and easy to make.
This homemade orange sorbet is not only a delicious way to cool down, but it also pairs perfectly with classic Mexican toppings like chamoy, Tajín, and saladitos for an extra kick of flavor. Whether enjoyed on its own or dressed up with your favorite toppings, this sorbet is a delightful and healthy dessert option that everyone will love. Best of all, it takes just minutes to prepare, making it an ideal choice for a quick and refreshing treat.
Easy Homemade Orange Sorbet
- Combine all ingredients in a bowl, mix to combine! Keep in fridge for up to 2 weeks!
- Large bowl
- 1 1/2 cups almond flour
- 1 pinch salt
- 1 cup peanut butter, or almond butter/ any nut butter could work!
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/3 cup chocolate chips (I used sugar free ones from Hu chocolate)
This Edible Cookie Dough is a healthy, edible cookie dough that's perfect for snacking!
Edible Cookie Dough
- In a large pan over medium heat add 2 tablespoons oil then add in the tofu. Immediately move the tofu around to evenly coat the tofu in the oil then let the tofu cook for a few minutes uninterrupted then move the tofu to cook around and cook for an additional few minutes.
- Once all the tofu is slightly golden, remove from the pan then add an additional 1 tablespoon oil. Add in the zucchini and cook for a few minutes uninterrupted. Move the zucchini around then add in onion and cook for an additional few minutes or until golden.
- Add the tofu back into the pan with the veggies and evenly add soy sauce or maggi, Toss to combine and cook for a few extra minutes. Season with salt and pepper! Enjoy over rice, in tortillas or over Asian noodle stir fry and enjoy!
- Large pan
- 1 block firm tofu, diced very small *wrap the tofu in a paper towel and gently press for a few seconds before cutting*
- 1/4 yellow onion, diced very small
- 2 zucchinis, diced very small
- 3 tablespoons oil, I like to use avocado oil
- 1 tablespoon soy sauce or 1/2 tablespoon maggi
- Salt and pepper to taste
This Mini Tofu is perfect for meal prep and gives your dishes more flavor and personality!
- I recommend doubling the recipe if you want to have meal prep for the week
- I love using my @madein non stick pan or a cast iron
Mini Tofu
- Using a mortar and pestle mash the cinnamon, cardamom pods, black peppercorn, star anise, cloves, & fennel
- Combine spices in a pot with 4 cups of water and ginger.
- Boil for 12 minutes then turn off heat and add the black tea. Let steep for 5 minutes
- In a large bowl combine 1 cup of rice with everything in the pot
- Let soak overnight or at least 4-5 hours
- Add the soaked ingredients to a blender and blend on high for 1-2 minutes
- Place a nut milk bag (or cheese cloth) over the opening of a pitcher, pour the liquid through the bag and gently squeeze to release the liquid into the pitcher. *The nut milk bag is very important to avoid a chalky horchata texture!*
- Rinse blender then pour the mixture back into the blender. Add maple syrup or sweetener of choice, vanilla bean paste, and salt. Blend to combine
- Add a couple cups of ice and the mixture into the pitcher, then add 4 cups of almond breeze almond and oat blend. Mix to combine.
- Mortar and pestle
- Pot
- Bowl
- Blender or food processor
- Cheese cloth or nut milk bag to strain
- 1 large cinnamon stick, broken into pieces
- 8 whole cardamom pods
- 8 whole black peppercorns
- 1 whole star anise
- 10 whole cloves
- 14 whole fennels
- 4 filtered cups of water
- 1/2-inch piece fresh ginger, peeled and chopped
- 1 tablespoons black tea
- 1 cup uncooked white rice
- 1/2 cup pure maple syrup or agave or cane sugar
- 1 teaspoon vanilla bean paste
- 1/8 tsp salt
- 4 cups Almond Breeze Almond & Oat Blend
- Ice to serve
Ever tried Chai Horchata with Almond Breeze? I am marrying Indian culture with Mexican culture to make the most delicious agua fresca.
Chai Horchata
- Cook pasta according to directions on the package.
- In a large pan over medium heat add 2 tablespoons oil.
- Once hot add tomatoes, onion, garlic & zucchini. Cook for a few minutes on each side or until both sides are golden.
- Transfer everything in the pan into a blender along the rest of the sauce ingredients and Blend until smooth.
- Transfer the sauce back into the pan. Bring to medium low heat and add vegan butter, mix and let the butter melt
- Add the cooked pasta in, mix to combine then serve with a sprinkle of fresh herbs, salt & pepper, optional drizzle of olive oil & top with cheese and protein of choice if you desire and enjoy!
- Cutting board & knife
- Blender or food processor
- Medium pot
- Large pan
- 1 lb pasta of choice (gluten free optional)
- 3 tablespoons vegan butter
- Fresh cilantro for garnish
- (Optional) any other protein of choice to go on top
- Cheese of choice for topping
- (optional) drizzle of high quality olive oil ! I used @wearebrightland
For the sauce
- 2 tomatoes, roughly chopped
- 1 zucchini, roughly chopped
- 1 yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 3-4 chipotle peppers from a can
- 1 cup non dairy milk
- 1 block firm or soft tofu
- 1/2 teaspoon salt
- Juice of a lime
- (Optional) 3-4 tablespoons nutritional yeast
This Creamy Chipotle Pasta is dairy free, vegan, high protein and takes only 15 minutes to make!
Creamy Chipotle Pasta
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