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  1. In a medium or large pot over medium low heat add 2 tbsp vegan butter or oil then add in green onions and sauté for 2 minutes then add in carrots and garlic and sauté for 2 minutes. Add in potatoes then pour in vegetable broth, oat milk, a bay leaf & salt. Mix then turn heat to medium and simmer for 20-25 minutes or until potatoes are soft and tender. 
  2. Once the potatoes are fully cooked, Transfer 1 cup of the soup to a blender, blend until smooth then pour back into the pot, mix and simmer for another 4 minutes. 
  3. Remove bay leaf. Top with vegan sour cream, green onions, cracked black pepper, a drizzle of olive oil & a serve with a side of bread.
  • Large pot
  • Knife & cutting board

Serves 5-7

  • 2 tbsp vegan butter or oil 
  • 1 bunch green onions, chopped (reserve 1/4 cup green part of the green onion for garnish) 
  • 2 large carrots, peeled & chopped small
  • 3 cloves garlic, minced 
  • 1.5 lbs gold potatoes, peeled and chopped 
  • 2 cups vegetable broth 
  • 3 1/2 cups oat milk, plain and unsweetened 
  • 1/2 tsp salt 
  • 1 bay leaf 

To serve

  • Vegan sour cream (I like the kite hill or tofutti brand)
  • Cracked black pepper 
  • High quality olive oil 
  • Choice of bread

This Easy Creamy Potato Soup is made in one pot in less than 30 minutes! It's so simple, filling and delicious.


Easy Creamy Potato Soup

SEE recipe
  1. In large pot, add 2 cups water.
  2. To a mortar and pestle add all the whole spices, fresh ginger and mash, then add the mashed mixture to the water along with the peel of an orange, a pinch of salt and bring to a boil, takes about 5-6 mins. Add in 2 oat cups milk and bring to a boil again. Should take 5-6 minutes. 
  3. Turn off heat and open up the two tea bags and pour the tea in, mix. Turn off heat and let sit for 10 minutes. 
  4. Strain the the chai into another bowl but reserve the the chai mixture (tea, spices & orange peel).
  5. Reserve 1 cup of the chai and pour the rest back into the pot. 
  6. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
  7. Add rice to the chai and bring to a simmer (will take about 1 min) then cover, lower heat to lowest possible and cook for 17-20 mins or until rice is cooked.
  8. To a pot add 1 cup oat milk and add in the reserved chai mixture (tea, spices & orange peel). Bring to a boil, should take 5 minutes then strain the mixture, return the milk to the pot and add condensed milk, the 1 cup of reserved chai and mix. Bring to a simmer then once the rice is cooked add the mixture in. Mix and simmer for 15 minutes. 
  9. Enjoy hot or cold! Store in tupperware and keep in fridge for up to 5-6 days!
  • Large pot
  • Mortar and pestle
  • Fine mesh strainer

Serves 5-7

  • 2 cups water, divided 
  • 1 cinnamon stick 
  • 15 whole peppercorns
  • 9 cardamom pods 
  • 9 whole cloves 
  • 1/4 tsp fennel 
  • 1/2 star anise
  • 1 inch piece fresh ginger 
  • Peel of 1 orange 
  • Pinch of salt 
  • 3 cup oat milk, divided 
  • 2 black tea bags or 2 tablespoons black tea 
  • 1 cup white rice, long grain
  • 1 (11 ounce) can sweetened condensed coconut milk, I used the brand Natures charm

This Chai Arroz Con Leche encompasses two very special traditions: arroz con leche (rice pudding), made in my Mexican culture & many other Latin cultures & the beautiful spices and flavors of traditional chai. 🇮🇳

Mexican Sides & Mains

Chai Arroz Con Leche

SEE recipe
  1. In a blender add whole tomatillos, jalapeño, poblano pepper, cilantro, spinach, white onion, whole garlic cloves and water. Blend on high for 1 minute or until smooth 
  2. In a large pot over medium heat add 3 tbsp oil then once hot add fideo and continuously stir for 3 minute or until golden then add in the green salsa and 3 cups broth and boil for 12-15 minutes. 
  3. Add salt then mix. Taste to adjust salt to your liking. Serve with a quesadilla or potato taquitos and top with cheese, a squeeze of lime and cilantro. 
  • Blender or food processor
  • Large pot
  • 6 tomatillos, husks removed 
  • 1 jalapeño, stem removed 
  • 1 poblano pepper, stems & seeds removed & roughly chopped 
  • Small handful cilantro 
  • 1 handful spinach 
  • 1/8 of a white onion 
  • 2 garlic cloves, peeled 
  • 2/3 cup water 
  • 3 tablespoons high heat oil 
  • 7 ounces bag fideo 
  • 3 cups vegetable broth 
  • 1/2 tsp salt

Toppings to serve

  • 1-2 limes, cut into wedges 
  • Cheese of choice or Queso fesco 
  • Quesadillas or taquitos go great with the soup!

This Sopita de Fideo Verde is a classic Mexican soup recipe typically made with a tomato base, but we went green today and it's so good!

Mexican Sides & Mains

Sopita de Fideo Verde

SEE recipe
  1. Add cashews to a bowl and cover with hot water. Set to the side to soak for at least 10 minutes.
  2. Meanwhile on a skillet add 1-2 tbsp oil and add whole jalapeño and whole garlic clove and pan fry for 1-2 minutes or until golden/charred on each side. 
  3. Strain the cashews. Then add the cashews to a blender along with charred jalapeño, garlic, avocado, lime juice, salt, non dairy milk and blend until smooth. 
  4. Once smooth, add cilantro (including stems) and pulse it in. Taste to adjust salt. Store in fridge for up to 5 days. 
  5. To serve, add a drizzle of olive oil and sliced avocado.
  • Blender or food processor
  • Medium pan
  • 1 ripe avocado 
  • 1/3 cup unsalted raw (or roasted) cashews 
  • 2/3 cup non dairy milk
  • 1 jalapeño, stem removed 
  • 1 large garlic clove, peeled 
  • 1 tbsp fresh lime juice 
  • 1/2 bunch cilantro 
  • Pinch of salt 

This Avocado Crema is the perfect combination of Mexican crema and, you guessed it, avocados! This flavor is perfect for topping on so many different dishes.

Salsas & Basics

Avocado Crema

SEE recipe
  1. Preheat oven to 400 degrees F.
  2. Using the biggest side of a grater, grate the block of tofu. 
  3. Evenly spread the tofu on the baking dish. Cover with adobo sauce, oil, oregano and salt. Mix with hands to evenly Coat. Bake in preheated oven for 15 minutes. 
  4. Heat tortillas on a pan. About 30-40 seconds on each side. Add a couple spoonfuls of crispy tofu to one side of the tortilla and tightly roll into a taquito.
  5. To a pan over medium heat add 3-4 tbsp oil. Once hot add the taquito seam side down and pan fry for 1 minute on each side or until golden. 
  6. Serve with sauces of your choice, shredded cabbage or lettuce, top with a squeeze of lime, and cilantro.
  • Grater
  • Baking sheet
  • Medium pan

Makes 8 taquitos

  • 7-8 small corn tortillas 
  • Oil for pan frying 
  • Cilantro for garnish 
  • Cabbage or lettuce, finely shredded
  • Sauces or salsas of choice to serve
  • Fresh lime to serve

For the crispy tofu

  • 1 block high protein tofu OR extra firm 
  • 3 tbsp adobo sauce from can of chipotle 
  • 2 tbsp olive oil 
  • 1 tbsp dried oregano 
  • 1/2 tsp salt 

These Chipotle Tofu Taquitos pack so much flavor and are so delicious! The grated tofu filling provides the taquitos with a meat-like texture that will make you forget you're even eating tofu!

Mexican Sides & Mains

Chipotle Tofu Taquitos

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  1. To a pot add cinnamon stick, whole cloves and water. Turn stove on to medium high heat. Bring to a simmer and simmer for 7-8 minutes.
  2. Add the Jamaica and sugar then simmer for 7 minutes then turn off heat. Let sit for 5 minutes then strain the Jamaica. I like to let it cool completely before enjoying.
  3. Pour over ice and enjoy!
  • Medium pot
  • Strainer
  • 7 cups water
  • 1 cup dried Jamaica flowers 
  • 2 cinnamon sticks or 1 large 
  • (Optional) 3 whole cloves 
  • 6 tbsp sugar (more or less depending on sweetness preference)

This Spiced Agua de Jamaica, or Spiced Hibiscus Tea, is so simple to make with many health benefits! Hibiscus is a natural antidepressant so I like to call this recipe my "happy tea".


Spiced Agua de Jamaica | Spiced Hibiscus Tea

SEE recipe
  1. Remove stems and seeds from chilies, set aside. 
  2. Roughly chop half the onion and set the other half to the side. 
  3. To a large skillet over medium heat, add 3 tbsp oil. Once hot add halved tomatoes; cut side down, 1/2 roughly chopped onion and 3 whole garlic cloves. Pan fry for 1-2 minutes on each side or until slightly charred. The garlic cloves will be done first, make sure to remove them as soon as they are charred on both sides. 
  4. Once the tomatoes and onion are charred, remove from the pan and add to a blender. 
  5. Return to the same pan and add sesame seeds. Continuously move the sesame seeds around, cooking for 45 seconds or until slightly golden. Remove from the pan and put directly into your blender.
  6. Return to the same pan, add pumpkin seeds and continuously move the pumpkin seeds around, cooking for 45 seconds or until slightly golden. Once golden add to the blender.
  7. Return to the same pan, add the dried chilies, cooking for 10-15  seconds on each side or until charred. Then add to the blender.
  8. Return to the pan once more, add the cinnamon stick, whole cloves and peppercorns. Continuously move the whole spices around for 30 seconds then remove from the pan, then add to your blender. 
  9. Turn heat off to the pan. 
  10. To the blender, add 1 1/2 cups of vegetable broth and blend on high for 1-2 minutes. It should reach a really smooth consistency. If needed, added 1/4-1/2 cup more vegetable broth to reach smooth consistency. Leave the pipián in the blender while you prepare the nopales and zucchini. 
  11. Chop the nopales into small pieces the cut a small piece of the 1/2 onion you put aside. Add both to a small pot then add 1/4 cup of water to the pan. Put the pan over a medium heat and cover with a lid. Cook for 7 minutes mixing every 30 seconds. 
  12. Finely dice the left over piece of onion.
  13. To a large skillet over medium/low heat, add 1 tbsp oil and 2 tbsp vegan butter. Once melted, add onion and cook for 2 minutes.
  14. Meanwhile, mince 2 cloves garlic and chop the zucchini small then add both to the onion and cook for 8 minutes or until they become golden. 
  15. By this time, your nopales should have turned a dark green color, indicating they’re cooked. 
  16. Drain the nopales, discard the piece of onion, then add them to the zucchini mixture. Season with a generous pinch of salt then pour in the pipian. 
  17. Mix to combine and cook on low heat for 10-15 minutes. Taste and add salt to your liking. 
  18. Enjoy with tortillas, a side of rice or on tlakyos or huaraches!
  • Large skillet
  • Blender or food processor
  • Small pot

Makes about 8 sides

  • 3 tbsp oil
  • 3 guajillo chilies
  • 2 puya chilies 
  • 1 large white or yellow onion, divided
  • 5 garlic cloves, divided 
  • 3 roma tomatoes, cut in half 
  • 1/4 cup sesame seeds 
  • 1/4 cup pumpkin seeds
  • 8 small whole peppercorns 
  • 4 whole cloves 
  • 1/2 small cinnamon stick
  • 2 tbsp vegan butter
  • 2 nopales 
  • 2 Mexican zucchinis 
  • 1 1/2 cups vegetable broth

Pipián is a sauce that consists of nuts, seeds, spices and chilies. Very similar to mole but more simple, consisting of less ingredients! It packs a lot of flavor and complexity. It's rich and creamy and organically made from plants! The sauce can often be combined with either chicken or vegetables. I paired this pipián rojo with Mexican zucchini and nopales (cactus). 

In my early adulthood, I spent some time living in Mexico City (where my father grew up). During my time living in Mexico City, I was introduced to many different street foods. One of them being tlakoyos. Tlaokoyos are thick corn tortillas made from corn (maize), lightly pan fried and often filled with beans then topped with different dishes like cactus salad, salsas, sautéed vegetables, meat or my favorite pipián. 

Every Sunday there is a market that opens and this is where I fell in love with tlakoyos topped with pipián rojo. The pipián reminded me of a recipe by my abuelita called pollo almendrado where she would make a sauce consisting of almonds, chilies and tomatoes. I felt really comforted in each bite I took of the pipián. I knew I had to make my own recipe of pipián one day!

Similar to mole, there is no exact recipe to pipian. That is the beauty. You can add more or less of the nuts and seeds you have on hand. Add as many or as little dried chilies to control the spice level. The options are endless! 

The pipián can be enjoyed with tortillas and a side of rice or on tlakoyos or as other people call them Huaraches. Find my recipe for tlakoyos here!

Mexican Sides & Mains

Pipián Rojo

SEE recipe

For the beans

  1. Remove the stem and seeds from the guajillo Chile. 
  2. In a pan over medium/low heat, add 2 tbsp oil. Once hot, add onion, whole garlic & guajillo Chile. Cook the Chile for only 4-5 seconds on each side! Then add to a blender. Flip the garlic after 30 seconds and allow to pan fry until golden. Then remove from the pan and place into the blender. The onion will take 2-3 minutes to get golden all around. Add to the blender along with your cooked beans, broth, salt and blend for 1 minute or until smooth. 
  3. It should be creamy and runnier then normal refried beans. Taste and add more salt if needed. Keep in blender while you prepare the huevos a la mexicana. 

For the huevos a la mexicana

  1. To a pan over medium/low heat, add 1 tbsp of vegan butter. Once melted, add finely diced onion and sauté for 2 minutes, then add in minced garlic and sauté for 1 minute. Add in tomatoes and sauté for 4 minutes then add Serrano and sauté 2 minutes. Season with a pinch of salt and pepper.
  2. Push the sautéed mixture to the outer edges of the pan and in the center of the pan add 1 tbsp vegan butter. 
  3. Once melted, add JUST Egg. Season lightly with salt and pepper and using a spatula, begin to move around in the pan. It should cook in 3-5 minutes. Slowly begin to incorporate the tomato mixture into the JUST Egg. Turn off heat once you reach a scrambled egg like consistency.

For the assembly of enfrijoladas

  1. In a pan over medium heat, add 2 tbsp high heat oil. Once hot, add a tortilla and pan fry for 10-15 seconds on each side. You want a golden tortilla that is pliable and slightly crispy. 
  2. Add the tortilla to a plate lined with paper towels and continue to pan fry the rest of your tortillas. 
  3. Once all the tortillas are pan fried, add the blended beans to the left over oil your fried the tortillas in. If there is no oil left in the pan, add 1 tbsp then pour the beans in. 
  4. Turn the heat to low. The beans should be a runny but creamy consistency. If they're too thick, add a splash of broth to loosen them. Taste and add salt if needed.
  5. Add a fried tortilla one at a time to your refried beans, coating each side. I like to use kitchen tongs to easily flip but a fork will work as well. Transfer the bean coated tortilla to a plate then add a couple spoonfuls of the "huevos a la mexicana" (egg mixture) to one side of the tortilla and fold over. Top with with vegan crema, avocado, cheese and enjoy! 
  6. Repeat with the remaining refried beans, pan fried tortillas and huevos a la mexicana (egg mixture). 
  7. *For a nice presentation* You can spread a layer of beans to your plate, spread evenly into a circle or oval then add the enfrijoladas on top then garnish! 
  • Blender or food processor
  • 2 medium sized pans

Serves 4-5 people

  • 8-10 corn tortillas
  • Vegan crema
  • Vegan cheese of choice 
  • Avocado 
  • 2-3 tbsp High heat oil for pan frying 

For the refried beans

  • 2 tbsp oil 
  • 1/4 onion 
  • 2 garlic cloves 
  • 1 guajillo Chile (optional) 
  • 2 cups cooked pinto beans 
  • 1/2 cup veggie broth
  • Pinch of salt 

For the huevos a la mexicana

  • 2 tbsp vegan butter or oil
  • 1/4 onion, finely diced 
  • 2 cloves garlic, minced 
  • 1 Roma tomato, finely diced 
  • 1 serrano or jalapeño, finely diced 
  • 1 bottle JUST Egg
  • Pinch of salt and pepper

Growing up, my dad would always make us huevos a la Mexican, and my mom would often make enfrijoladas, so I thought of combining the two for a delicious & comforting breakfast!

I used JUST Egg which is our absolute favorite plant-based egg! 

Mexican Sides & Mains

Enfrijoladas de Huevo

SEE recipe
  1. Set oven to broil setting and add 5 poblano peppers to a baking dish. Once ready add to oven and broil for 5-6 minutes then flip and broil for another 5-6 minutes or until charred on both sides.
  2. Add the cashews to a bowl and cover with hot water. Set to the side.
  3. Meanwhile, bring a pan to medium/low heat, add 1 tbsp oil & sauté thinly sliced white onion for 3 minutes. Add garlic and sauté for 1 minute. Remove the onions and garlic from the pan and set aside. 
  4. If using oyster mushrooms, shred using your fingers or a fork, and if using cremini, thinly slice. 
  5. Once the poblanos are out oft the oven, add to a bowl or plastic bag and secure closed, let sit for 5-10 minutes then remove skin, stem and seeds. Thinly slice 3 of the poblanos into 1 inch pieces and reserve the other 2 poblano peppers for the creamy salsa. Set both to the side.
  6. To a pan over medium heat, add 2-3 tbsp oil, once hot, add half the amount of mushrooms. Don’t move them for about 2 minutes to allow for golden brown color to form then move mushrooms around and sauté for another 2-3 minutes. Season lightly with salt and pepper. Remove the first batch of mushrooms and cook the 2nd half the same way.
  7. Once the mushrooms are cooked, add the other mushrooms back into the pan, followed by the onion, garlic, chopped poblano peppers and season lighlty with a pinch of salt and pepper. Add 1/2 cup salsa verde, mix to combine and then shut off stove.
  8. In a small pan, quickly pan fry roughly chopped 1/4 onion and 1-2 serranos.
  9. Strain the cashews then add to a blender along with the 2 peeled and de-seeded poblano peppers, 1 cup nondairy milk, pan fried white onion &  seranos, 2 cloves garlic & a good Pinch of salt. Blend for 1 minute or until smooth.
  10. Preheat oven to 375 F.
  11. The last thing to prepare is the tortillas. To a pan, add 3-4 tbsp high-heat oil and heat over medium heat. Once hot, add a corn tortilla and cook for 15-20 seconds on each side. You want them slightly crisp but still bendable. Transfer to a plate lined with paper towels. Repeat until you pan fry all the tortillas. 
  12. To assemble, spread the creamy poblano sauce on the bottom of a baking dish. Then add a layer of tortillas, then a layer of the poblanos mushroom mixture, more creamy poblano sauce, shredded cheese, then repeat with remaining ingredients. You will likely have creamy salsa left over! 
  13. Bake for 20 minutes and enjoy with a dollop creamy salsa.
  • Baking dish
  • Small bowl
  • Medium/large sized pan

Serves 5 people

  • 8-10 Corn tortillas
  • High-heat oil for frying
  • 8 ounces vegan cheese of choice (I used vegan mozzarella cheese by miyokos)


  • 3 poblanos
  • 1/2 white Onion, thinly sliced
  • 3 cloves garlic, minced
  • 16 ounces Oyster mushrooms or cremini mushrooms
  • 1 cup white corn, I used frozen but fresh is best
  • 1/2 cup salsa verde 

Creamy Salsa

  • 2 poblanos 
  • 1 cup raw cashews OR 1 cup vegan cream cheese * if using cream cheese reduce the non dairy milk to 1/2 cup*
  • 1 cup nondairy milk 
  • 1/4 white onion sautéed 
  • 2 serranos
  • 2 cloves garlic 
  • Good Pinch of salt

This Pastel Azteca, or Mexican Lasagna, is a comforting dish made vegan with creamy poblano sauce, rajas and oyster mushrooms. It quite literally tastes like perfection!

Mexican Sides & Mains

Pastel Azteca

SEE recipe
  1. Wash the dried chilies under cool water then remove the stems, veins and seeds.
  2. Place the chilies in a pot with 1/4 piece of onion and 3 garlic cloves. Cover with 3-4 cups water and cook over high heat for about 10-15 minutes or until chilies are softened. 
  3. Meanwhile, cook your potatoes. You can keep skin on or peel them. Add the potatoes to a pot and cover with water, add a couple pinches of salt and boil until potatoes are tender. About 8-15 minutes depending on size of potatoes. 
  4. Place the chilies, onion, garlic and 1 cup of the cooking liquid (from the pot) into a blender. Add a small pinch of ground cumin, (optional) fresh oregano, and a big pinch of salt and blend until smooth. If the salsa seems to thick you can add an additional 1/4 cup of cooking liquid.
  5. In a deep pan add 1-2 tbsp oil. Bring over medium low heat. Hold a fine mesh strainer over the pan & pour the salsa in. 
  6. Simmer on medium low for 3-4 minutes then lower heat to the lowest to keep the salsa warm. 
  7. For the potatoes: once they are really fork tender, add to a bowl and mash with a fork then add about 1/4 cup of the salsa into the potatoes. Mix, then add in 2 tbsp vegan butter & 2 tbsp non dairy milk, a pinch of salt and pepper and mix again. 
  8. In another pan over medium heat, add 3 tbsp high heat oil. Once hot, add a corn tortilla and cook for 7-10 seconds or so, then flip and cook for an additional 7 seconds. Remove the tortilla and add to the salsa and quickly flip the tortilla to coat each side then place on a plate and fill with potato, roll up and continue to make all your enchiladas. 
  9. Top enchiladas with crema, cheese, avocado, cilantro and enjoy!
  • 2 medium/large sized pans
  • Small pot
  • Large pot

Makes 10-12 enchiladas

  • 10 corn tortillas 
  • 1 lb gold potatoes 
  • 2 tbsp vegan butter 
  • 2 tbsp non dairy milk 
  • Cashew Crema 
  • Cheese of choice (I used vegan violife feta: tastes like cotija to me!) 
  • Avocado 
  • Cilantro for garnish

For the salsa

  • 6 guajillo chiles
  • 3 anchos chiles 
  • 1/4 white onion
  • 3 cloves garlic 
  • Small Pinch of ground cumin 
  • Big pinch salt 
  • 1/2 stem fresh oregano (optional)

These Enchiladas Rojas are filling, healthy and so delicious!

Mexican Sides & Mains

Enchiladas Rojas

SEE recipe
  1. Roast poblano peppers on an open flame until charred all around or pop them in the air fryer or oven on broil setting! Once the poblanos are evenly charred all around, place in a bowl and cover with plastic wrap, let sit for 5-10 minutes before peeling. Remove the seeds and stems as well. 
  2. While you wait to peel the poblano peppers, In a pan over medium heat add 1 tbsp oil, once hot add 1/2 a onion, roughly chopped. Saute for 4 minutes until the onion develops a golden color. Add 3 whole garlic cloves and 1-2 whole Serrano peppers to the pan and saute for 2 minutes or until they develop a golden color.
  3. In a blender combine the peeled poblanos, sautéed onion, garlic, Serranos, 1 1/2 cups non dairy milk, cilantro, 1/2 tsp salt and blend until smooth. 
  4. Cook macaroni noodles using the directions on the package. Make sure to heavily salt the water! (3 big pinches!) * If baking the Mac n cheese make sure to cook the noodles al dente. About 1-2 minutes less time then what the directions say.
  5. *For baked Mac n cheese* Preheat oven to 400 degrees F. 
  6. Finely dice the other half of the onion and mince 2 garlic cloves. In a deep pan or pot over medium low heat, add 2 1/2 tbsp vegan butter. Once melted add finely diced onion, saute for 2 minutes then add the garlic. Saute for 1 minute then pour in the sauce blended sauce. 
  7. Add the shredded mozarella to the sauce and mix until well combined and melted.  
  8. Once the macaroni noodles are ready, reserve 1/2 cup of the pasta water then drain the noodles and add directly into the cheesy poblano sauce. Mix well to combine, add in the reserved pasta water. Taste then add more salt to your liking and freshly cracked pepper.
  9. If baking, pour the mac and cheese into a baking dish, addd 1/3 cup non dairy milk, mix well to combine, then evenly top with bread crumbs and add little dollops of vegan butter on top. Place in oven, bake for 18 minutes then set to Broil on high for 3-5 minutes or until golden brown. Top with fresh cilantro and enjoy.
  • Large pot
  • Blender or food processor
  • Large bowl
  • Large/medium sized pan

Serves 8 people

  • 2-3 poblano (or Pasilla peppers)
  • 1 tbsp oil
  • 1 yellow onion, divided 
  • 5 garlic cloves, divided 
  • 1-2 Serrano peppers (I added 2 for a light spicy kick, you can add less or leave out all together)
  • 1/4 bunch cilantro 
  • 1 1/2 unsweetened non dairy milk (Like soy, cashew, oat or almond milk) 
  • 1/2 tsp salt
  • 4 tbsp vegan butter (divided) 
  • 8 ounces shredded vegan mozzarella
  • 1 lb macaroni noodles (gluten free optional)
  • 1/3 cup unsweetened non dairy milk
  • 1/2 cup herbed bread crumbs

This Poblano Mac and Cheese is a Mexican twist on the classic creamy Mac and cheese dish. It's so good!


Poblano Mac and Cheese

SEE recipe
  1. To a pot over medium heat, add 2 tbsp oil and 2 tbsp vegan butter. Once butter is melted, add onions and sauté for 1 minute then add in garlic and sauté for 30 seconds. Add in tomatoes and saute for 3 minutes. Add a generous pinch of salt.
  2. Add in the diced chayotes, potatoes, cilantro, mix well then add in broth and let it all simmer…for a small kick, Cut a slit in a Serrano and add to the soup. Simmer over medium high heat for 30 minutes or until chayote is soft and tender. 
  3. If you have a hand immersion blender, blend 1/2 the soup. Or you can carefully spoon half the soup to a blender, blend, then add it back into the soup! This makes the soup even more flavorful and a great texture! Taste and add salt to your liking! 
  4. Serve with fresh cilantro, a squeeze of fresh lime juice, sliced avocado and scoop of Mexican rice! 
  • Large pot
  • Immersion blender or blender

Serves 4-5

  • 2 tbsp oil 
  • 2 tbsp vegan butter 
  • 1 small white onion, diced small
  • 3 cloves garlic, minced 
  • 2 Roma tomatoes, diced small
  • 2-3 chayotes, diced 
  • 2 big Yukon gold potatoes, diced 
  • Small handful of cilantro, chopped 
  • 8 cups vegetable broth 
  • 1 serrano pepper 
  • 2-3 Limes
  • 1 ripe Avocado 
  • Mexican rice to serve

This Veggie Chayote Soup is the perfect soup to warm you up on colder nights!


Veggie Chayote Soup

SEE recipe


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