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For the batter

  1. Combine all the batter ingredients in a bowl then whisk to combine. 

For the vegan ricotta

  1. In a food processor combine all the ingredients and pulse until there are no large chunks ... should still texture and not fully smooth. 
  2. Spoon the vegan ricotta into a ziplock bag & store in fridge until ready to use.

For the squash blossoms

  1. Over medium heat, Pour about 1/4-1/3 cup of HIGH HEAT oil to a pan or skillet. 
  2. Line a large plate with paper towels and set aside. 
  3. Carefully remove the inner bulb with kitchen tweezers. 
  4. Snip a bottom corner of the bag of ricotta and begging to pipe each squash blossom. 
  5. Carefully dip into the batter then let the excess drip off. Add to the hot oil and let it cook for about 1 minute on each side or until golden. 
  6. Place each fried squash blossom on a plate lined with paper towel and continue to fry. Whole they're still hot, sprinkle with salt! 
  7. Heat tortillas then add a couple fried squash blossoms, avocado or guac, salsa, a squeeze of lime and enjoy! 
  • Blender or food processor
  • Pan for frying
  • Small mixing bowl
  • 7-10 corn or flour tortillas
  • 14 squash blossoms 
  • Vegan ricotta (store bought or see my recipe below)
  • Avocado 
  • Salsa of choice 
  • Cilantro for garnish 
  • 3-4 limes 
  • High heat oil for frying (like sunflower oil, vegetable oil, avocado oil) 

For the batter

  • 1/2 cup all purpose flour (gluten free optional)
  • 1/2 cup + 2 tbsp sparkling water
  • 1 tbsp corn starch 
  • 1/2 tsp baking powder 
  • 1/2 tsp garlic powder 
  • 1/4 tsp salt
  • 1/4 tsp ground paprika 

For the vegan ricotta

  • 1/3 block soft or medium firm tofu 
  • 1/4 cup cashews (soaked in hot water for 15 minutes)
  • 1 tbsp nutritional yeast 
  • 1 tsp garlic powder
  • 1/2 tap salt 
  • 2 tbsp non dairy milk
  • 1 tbsp fresh lemon juice 
  • (Optional) 1/4 cup vegan cream cheese 

These Fried Squash Blossom Tacos are such a yummy dish to make in the summer when squash blossoms are in season! A handful of Mexican dishes have squash blossoms in them which not only adds a delicious veggie-like flavor, but a beautiful looking touch to the plate.

For this recipe, I filled the squash blossoms with vegan ricotta before frying, which adds an incredible filling and delicious cheesy-ness to these tacos! I’ve used this ricotta filling before in some pasta recipes, like Vegan Ricotta Lasagna and Easy Lasagna Ricotta Roll Ups. The flavor and texture of this ricotta is so incredible that it could make any non-vegans believe it’s real cheese! But of course, it’s 100% plant-based, and will definitely leave you feeling lighter and healthier than if you were to be eating real cheese.

I’ve loved experimenting with squash blossoms in the summer and this has become one of my favorite ways to enjoy them. The veggie-like flavor of the squash blossoms filled with the vegan ricotta and topped with salsa, cilantro, avocado and lime create a tasty taco plate I’m sure you will LOVE! I hope you enjoy.

Mexican Sides & Mains

Fried Squash Blossom Tacos

SEE recipe
  1. On a pan over medium heat, roast the chile de árbol & serranos on both sides until charred. The chile de árbol will take 10 seconds & serranos will take about 1-2 minutes.
  2. Remove the stems from the chilies then add the chilies to the blender along with all other salsa ingredients. Blend on high until smooth. 
  3. In a pan over medium heat, add 2 tbsp oil then add in 1/2 thinly sliced onion. Sauté for 2-3 minutes then add in salsa and cook the salsa for 7-8 minutes over medium/low heat or until it deepens in color. It may thicken, if so, add a splash of water. Then turn off heat.

For the tofu scramble

  1. To a pan over medium heat, add 3 spoonfuls of salsa then crumble in the tofu. Add 2 tbsp nutritional yeast, salt & pepper and mix well. If it seems dry, add a bit more salsa. 
  2. In a pan over medium/high heat, add about 1/4 cup high heat oil. Once hot, add a tortilla and fry on both sides until golden. You want it still bendable and not too crispy. 
  3. Remove the tortilla from the oil and let excess oil drip off then dunk the tortilla in the salsa allowing the salsa to get on both sides, then place on a plate, smother with refried beans, tofu scramble, pour more salsa on top then garnish with avocado, cilantro and (optional) cheese of choice.
  • Large sized pan
  • Blender or food processor
  • 2 tbsp avocado oil or oil of choice 
  • 1/2 white onion, thinly sliced 
  • 1/2 block form tofu 
  • 6-8 corn tortillas 
  • 1/4-1/3 cup high heat oil for frying 
  • Refried beans
  • Avocado 
  • Cilantro for garnish 
  • Vegan cheese (I like the Trader Joe's feta for a cotija replacement)

For the salsa

  • 1/2 cup water or broth 
  • 4 roma tomatoes 
  • 4 chile de árbol
  • 2 serranos
  • 2 garlic cloves 
  • 1/2 white onion

These Huevos (Tofu) Rancheros are tasty, filling and perfect for a weekend breakfast. The tofu provides the dish with great substance, protein and flavor!

Huevos Rancheros is translated to “ranch eggs” and is said to have originated from farmhouses and ranches in 16th century Mexico. Egg dishes were served as a secondary breakfast to ranch hands and farm workers after completing their early-morning chores. Typically made with tortillas, eggs and salsa. But of course, in this recipe, we are replacing the eggs with tofu! I love using tofu as the egg replacement in this meal because it still provides you with protein and also adds another filling element to the meal. Tofu is also such an adaptable food since it takes one whatever flavor you cook it with. The way it's prepared in this dish is by cooking it in our salsa along with other seasonings, really adapting to the vibrant salsa flavor!

This is a meal I find myself making on the weekends when I want to splurge a little and eat a larger meal, but also want something simple enough to whip up pretty quick! I hope you try this on your next slow morning weekend. :)


Huevos (Tofu) Rancheros

SEE recipe
  1. Remove the hearts of palm from can and cut length wise then roughly chop.
  2. Thinly slice half the onion, cucumber (peeled / with seeds removed) and mango (peeled). 
  3. In a Molcajete (or blender) add the garlic, serranos, a handful of cilantro with the stems, a few pieces of the cucumber, onion and mango and a pinch of salt. Mash really well till a paste is formed.. then add the juice of 6-7 limes and mix again...  *if using a blender, add the juice of the juice of about 6-7 limes before blending.* Blend for 30-45 seconds. 
  4. Add the sliced ingredients to the mixture then mix. Finley chop about half a bunch of cilantro then add to the mixture, mix again. Taste and add more salt if needed. 
  5. Place in the fridge for 2-5 hours to let the flavors Marinate. 
  6. Top off with sliced avocado, a bit of finely chopped cilantro and squeeze over lime. Enjoy with tostadas!
  • Molcajete or blender

Makes 10-12 tostadas

  • 2 (14 ounce) can hearts of palm
  • 1-2 ripe mango, peeled, thinly sliced 
  • 1/2 red onion, sliced 
  • 1 bunch cilantro 
  • 4 cloves garlic, peeled 
  • 1 tsp salt or more to taste 
  • 7-8 limes 
  • 1-2 cucumber, peeled seeds removed and sliced 
  • 2-3 serrano peppers (or jalapeños) 
  • 2 ripe avocado, sliced 
  • Tostadas for serving 

This Vegan Aguachile dish tastes so close to traditional aguachile you’ll be surprised it's 100% plant-based! The seafood-like flavors are light and so refreshing. It’s perfect to enjoy during the summer!

Traditional Aguachile is made up of shrimp submerged in liquid seasoned with lime juice, cilantro, chili peppers, cucumbers and onions. This raw seafood dish is said to have come from the western region of Mexico, along the coast of Sinoloa. Aguachile’s literal translation is chile water, known as a spicier version of ceviche.

This dish is commonly made using a molcajete, which is what I used to create the base of the dish by grinding up garlic, serranos, cilantro, cucumber, onions and salt. Don’t worry if you don’t have a molcajete, you can also use a blender! Once the chile paste is formed by blending, you’ll add the juice of 6 or 7 limes to complete the ‘chile water’. Once combined with your sliced ingredients: hearts of palm, cucumbers, onions, and mangos, you have your delicious vegan aguachile!

Enjoy with tostadas and don’t forget to add avocado and cilantro to garnish!

Mexican Sides & Mains

Vegan Aguachiles

SEE recipe

Lavender Syrup

  1. Combine the water and lavender in a pot. Over medium heat, bring to a light simmer (about 2-3 minutes) then add in sugar.
  2. Stir continuously for 4-5 minutes in medium heat and then turn off heat and let it sit for 10 minutes.
  3. Place a small sifter on top of a jar then carefully pour the syrup over. You can use it right away or store for later. If storing, be sure to let it cool for 30 minutes to an hour before you put the lid on. Store in a cupboard for 1 month or can last 2-3 months in the fridge.

Rosemary Syrup

  1. Combine the water and rosemary in a pot. Over medium heat, bring to a light simmer (about 2-3 minutes) then add in sugar.
  2. Stir continuously for 4-5 minutes in medium heat and then turn off heat and let it sit for 10 minutes.
  3. Place a small sifter on top of a jar then carefully pour the syrup over. You can use it right away or store for later. If storing, be sure to let it cool for 30 minutes to an hour before you put the lid on. Store in a cupboard for 1 month or can last 2-3 months in the fridge.
  • Medium sized pot

Lavender Syrup

  • 1 tbsp lavender (make sure it's culinary / English lavender)
  • 1 1/2 cups water
  • 1 1/2 cups cane sugar 

Rosemary Syrup

  • 2-3 Rosemary sprigs 
  • 1 1/2 cups water 
  • 1 1/2 cups cane sugar

These Homemade Lavender Syrup & Rosemary Syrup are simple to make, taste so delicious, and will also leave your home smelling sweet!


Homemade Lavender Syrup & Rosemary Syrup

SEE recipe
  1. Preheat oven to 400 degrees F.
  2. Cut the zucchini length wise, Using a spoon take the seeds and center flesh out. 
  3. Place zucchinis on a baking sheet and drizzle with about 1 tbsp oil then season with salt and pepper. Using your hands coat the zucchinis evenly with the oil. Bake in preheated oven cut side down for 25 minutes.
  4. In a pan over medium heat add 1 tbsp oil and sauté onions for 5 minutes then add in garlic, the zucchini seeds and flesh you scooped out and corn. Sauté for 10 minutes and season with salt and pepper then add in the cheese and non dairy milk and mix to combine. Cook for 2 minutes or until it's creamy and melted. At this point you can add in the optional nutritional yeast! 
  5. While your zucchini is baking roast your salsa ingredients until charred all around then blend all ingredients with cilantro and a good pinch of salt. 
  6. Once the zucchini is baked, spoon in the cheesy mixture and top with a little extra cheese and bake for an additional 10 minutes. 
  7. Serve with salsa and top with cilantro and avocado.
  • Medium sized pan
  • Blender

Serves 4

  • 2 tbsp Avocado or olive oil 
  • 2-4 zucchini, I used 2 really large ones 
  • 3/4 cup frown or fresh corn 
  • 1/2 yellow onion 
  • 4 cloves garlic 
  • 1/2 cup any non dairy milk 
  • 3 tbsp nutritional yeast (optional) 
  • 1/2 cup shredded vegan cheese 

For the salsa

  • 1 pint cherry tomatoes 
  • 1 large tomato 
  • 2 serranos or jalapeños
  • 1/2 yellow onion 
  • 3 garlic cloves 
  • Small handful cilantro 
  • Pinch of salt

Cheesy Stuffed Zucchini with Salsa, or Calabacitas Rellenos de Queso en Salsa Roja! This healthy meal is so cheesy, delicious, and simple to make!

Mexican Sides & Mains

Cheesy Stuffed Zucchini with Salsa

SEE recipe
  1. Pull apart oyster mushrooms with your fingers or if using any other mushroom thinly slice.
  2. Prepare garnish: Finely chop 1/4 bunch cilantro and about 1/4 of a white then combine in a bowl, mix and set to the side.
  3. Remove seeds and vanes from chilis , Roughly cut up tomato, then cut half an onion into large pieces and Peel 4 garlic cloves.
  4. In a pot add all the ingredients you prepared above + 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate + 4 cups filtered water . Then bring to a simmer. 
  5. Add in the dried bay leaf, dried thyme, dried oregano, cinnamon, vinegar, brown sugar and a small pinch of salt to start. 
  6. Bring to a boil and boil for 17-20 mins.
  7. Meanwhile heat a pan over medium heat and thinly slice the remaining 1/4 piece of onion.  Add 2 tbsp oil to the pan and add in the onions and mushrooms. Saute for 9-12 minutes. 
  8. Once golden, then lightly season with salt and pepper. Then Turn off heat. Once the chilis look soft and its been about 17- 20 minutes, carefully transfer all of it to blender, Blend for 1 minute to until smooth. Pour it back into your pot and boil bring to a light simmer for about 6-8 minutes. Taste and add more salt and pepper to your liking.Return to the mushrooms are turn on heat again. Once pan is hot pour about 1/4 cup of the birria broth over the mushrooms and mix to combine. Let it cook for 3-4 minutes! 
  9. Boil the ramen noodles in a separate pot following the package directions.
  10. Once the ramen noodles are cooked, strain, transfer to a bowl then pour over the hot simmering birria broth and top with the sautéed mushrooms, chopped cilantro + onion and lots of fresh lime juice!
  • Large pot
  • Blender
  • 2 packages of ramen noodles (3.5 ounce Public Goods Ramen Noodles)(gluten free optional)
  • 8 ounces oyster mushrooms or any mushrooms of choice, sliced
  • 1 white onion (divided)
  • 4 garlic cloves
  • 1 big Roma tomato or 2 small ones
  • 2 tbsp oil of choice (I use avocado oil)
  • 3 Guajillo chiles
  • 1 Pasilla ancho chiles 
  • 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate (I purchased this product off public goods ) + 4 cups filtered water 
  • 1 dried bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried organo
  • 1/4 tsp ground cinnamon
  • 1 tsp brown sugar
  • 1/2 tbsp white vinegar
  • 1/4 tsp ground black pepper
  • 1/4 bunch cilantro
  • 2 limes

This Birria Ramen has got to be one of my favorite non-traditional dishes I have ever made. It is so flavorful, filling and comforting. I have such a deep love of Asian dishes and, of course, Mexican dishes, so I love when I can create something delicious that compliments them both!

Traditionally, birria is a soup or stew, made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves and thyme. When creating this plant based version, I wanted to ensure the flavors were just as powerful without meat. I combined different chilis along with veggies and vegetable broth to create the soup base, and the flavor is amazing!

For the ramen part of this dish, I sautéed together some onions and mushrooms, as well as prepared the ramen noodles. Ramen has always been such a comforting meal to me. I love making it when I’m craving something warm and cozy, with great flavor. Some days I add in a lot of the broth, and other days, I love just focusing on the noodles and toppings. I kept this dish simple with just onions, mushrooms and cilantro to garnish.

I hope you enjoy this Asian and Mexican dish as much as I do! It will definitely be my go-to for those nights I need a nice, warm, yet filling meal.

Asian Inspired

Birria Ramen

SEE recipe
  1. Thinly slice the yellow onion. 
  2. In a pan / skillet over medium heat add 2 tsp of oil. Once hot add onion and cook for 4 minutes then lower heat to the lowest setting an sauté for 35 minutes. Season with salt and pepper. move onions around every 5 minutes. 
  3. Once the onions are cooked remove from pan and add 1 tbsp of vegan butter, turn up the heat to medium and cook the corn for 6-7 minutes or until the corn becomes golden. Season with a pinch of salt and pepper. 
  4. Add the corn to a bowl then add 2 tbsp vegan butter, 3 tbsp vegan Mayo, 1/2-1 tsp chili powder, juice of a lime, crumbled cheese to your liking and a a small pinch of salt and pepper. Transfer the corn into your serving dish and top with the caramelized onions, cilantro, more cheese and enjoy with tortilla chips!
  • Medium/large sized pan
  • Tortilla chips 
  • 3 cups of frozen corn 
  • 1 yellow onion 
  • 2 tsp avocado oil
  • 3 tbsp vegan butter 
  • 3 tbsp vegan Mayo 
  • Juice of 1 lime 
  • 1/2 -1 tsp chili powder 
  • Pinch of salt 
  • Vegan feta crumbled to your liking (tastes like cotija to me ;))
  • Cilantro for garnish

This Vegan Caramelized Onion Elote dish is a delicious, healthy snack that reminds me of walking around Mexico enjoying fresh street food! It’s such a light snack and is perfect for summer. Similar to Esquites, a Mexican street corn salad, except it’s topped off with tasty caramelized onions!

Growing up, I visited Mexico often to visit family, and I always loved trying new foods and walking around to see new places. I loved figuring out what street vendors were my favorite so I could go back to them the next time I visited. One of my all-time favorites, of course, was Elote! Grilled corn smothered in creamy goodness, cheese and spices…. What could be better?! This is all to say that I’ve spent a fair share of my time experimenting in the kitchen with different corn recipes.

While I have a different recipe specifically for Vegan Elote, I wanted a similar, simple yet munchable snack that could be served as a dip for multiple people to share. This Vegan Caramelized Onion Elote can be enjoyed by many, served with tortilla chips!

Mexican Sides & Mains

Vegan Caramelized Onion Elote

SEE recipe

For the condensed vegan milk

  1. In a pot over medium heat combine the coconut milk with the sugars. Bring to a simmer then turn to low heat and simmer for 35 minutes. Should reduce to half the amount you started with. Stir constantly.. every 3-5 minutes. 
  2. Turn off heat and let it sit for 5 minutes before pouring into a jar.

For the overnight oats

  1. In a jar add the oats, non dairy milk, cinnamon, salt, vanilla and a spoonful of the condensed milk. Then top with strawberries and an extra drizzle of condensed milk! 
  2. Mix! Then Set in fridge for 2 hours or overnight. Enjoy ♥️
  • Small container

Makes 1 ( simply double for 2 and so on) 

For the condensed vegan milk

  • 1 can full fat coconut milk 
  • 1/4 cup cane sugar 
  • 1 tbsp brown sugar
  • Pinch of salt 

For the overnight oats

  • 5-6 strawberries, diced small 
  • 1/3 cup quick (or rolled) oats 
  • 1/2 cup non dairy milk of choice 
  • 1/4 tsp cinnamon 
  • Pinch of salt 
  • 1/2 tsp vanilla extract

These Vegan Fresas con Crema Overnight Oats are a light, healthy and easy breakfast! Perfect for when you need something on-the-go in the mornings and don’t have time to prepare and eat a full meal.

I love prepping overnight oats at least a couple times a week to help me more easily get my day started. I’ve experimented with so many different overnight oat recipes including some with peanut butter, bananas, and so many berries, but I was craving something with a bit of a sweeter touch. After trying out fresas con crema in my overnight oats, I now have my favorite go-to recipe! It’s so yummy, you’ll be wanting to prep this multiple times a week like me!

Fresas con crema, translated to english is strawberries and cream. It is a traditional Mexican dessert typically made with just those two ingredients. In order to veganize this recipe, I used coconut milk instead of condensed milk when making the cream. Not only does this replacement make the dish lighter and easier to digest, but it keeps the same sweetness and tang that the traditional recipe provides to fresas con crema.


Vegan Fresas con Crema Overnight Oats

SEE recipe

For the zucchini salsa

  1. In a pan over medium high heat add 2-3 tbsp of oil.
  2. Once hot, add jalapeños, zucchini, onion & garlic. Pan fry for 2-3 minutes on each side or until golden. *Garlic will finish first…remove from pan after 1-2 minutes.*
  3. Carefully transfer all ingredients to a blender along with 1/4 cup of broth or filtered water and salt. If not using whole garlic, add in garlic powder as well. Blend until smooth. 

For the enchiladas

  1. In a pan over medium heat add 1 tbsp oil then saute onion for about 2-3 minutes. Add in the poblano peppers and saute for 2 minutes. Add in tofu, mashing with the back of your spatula or spoon. 
  2. Add in nutritional yeast and about 2-3 tbsp of the salsa. Mix then cook for 5-7 minutes. Season with salt and pepper.
  3. Heat tortillas on a pan. You can choose to fry them in oil If you wish. Once the tortillas are ready, fill with tofu mixture, place on a plate then cover in salsa. Drizzle over crema and top with sliced avocado.
  • Large/medium sized pan
  • Blender

For the zucchini salsa

  • 2 jalapeños, stems removed, roughly chopped 
  • 2 Mexican zucchini (or regular green works too) , roughly chopped
  • 1/2 small red onion, peeled and roughly cut into 2-3 pieces 
  • 3 garlic cloves (or 1 tsp garlic powder), peeled 
  • 1/4 cup vegetable broth or filtered water
  • 1/2 tsp salt
  • 3 tbsp oil

For the enchiladas

  • 1-2 tbsp oil
  • Corn tortillas 
  • 1/2 block of tofu 
  • 1/2 a small white or yellow onion 
  • 2-3 roasted poblano peppers, seeded and sliced 
  • 2 tbsp nutritional yeast 
  • Salt and pepper 
  • Vegan crema
  • Avocado 

These Vegan Green Enchiladas with Zucchini Salsa are so simple, flavorful and so satisfying! Making your salsa with zucchinis instead of tomatoes does not change the texture or flavor enough to make it seem any different than regular salsa. I love making this version when I have extra zucchini in my fridge that needs to be used before it goes bad!

I have always loved experimenting in my kitchen and have stumbled upon so many delicious combinations just by trying new things and getting creative. By now I’ve learned that some of my favorite enchilada fillings are onions, poblanos and tofu. Sautéing them all together brings out great flavors and creates a nutrient dense filling for these enchiladas! You can roll your tortillas or keep it simple like I did, and just fold them over to make tacos. If I stuff mine, sometimes I have no choice but to make them as tacos! But not to worry, once you smother them with your zucchini salsa and crema, they look and taste the same as enchiladas.

Mexican Sides & Mains
Salsas & Basics

Vegan Green Enchiladas with Zucchini Salsa

SEE recipe
  1. In a pan over medium/ high heat, add 1-2 tbsp of oil. 
  2. Pan fry 1/4 inch thick pieces of zucchini for 2 minutes in each side and season with salt and pepper. 
  3. Then in the left over oil, sauté The squash blossoms for 15 seconds! Lightly season with salt and pepper. 
  4. If using corn tortillas heat prior to frying so they do not break...On a comal or pan over high heat...heat tortilla for 15-20 seconds on each side. * pro tip wet both sides of the corn tortilla with water before heating in comal * 
  5. Heat another pan over medium heat. Add 3-4 tbsp of high heat oil. 
  6. Once the tortillas are heated and bendable, add cheese to one side, fold and carefully add to the hot oil and fry on each side for about 1 minute or until golden.
  7. Transfer the fried tortillas to a plate lined with paper towels. Let cool for a couple minutes then open each one and stuff with zucchini and squash blossoms. Enjoy with salsa!
  • Medium sized pan

Makes 8 quesadillas

  • 8 corn or flour tortillas 
  • 7 ounces cegan cheese (I used follow your heart brand)
  • 10-12 squash blossoms (bulbs removed) 
  • 1 large mexican zucchini, sliced 
  • Oil for frying 
  • Salsa for serving (I recommend a green salsa) 

These Vegan Fried Quesadillas with Squash Blossoms & Zucchini are everything you need for a yummy, satisfying meal! I love incorporating squash blossoms into my recipes, especially now that it’s summer and they’re flourishing in my garden. :)

Squash blossoms, or flores de clabaza, have been used in different Mexican dishes for years. Typically added to quesadillas, but they’re also used in soups, salads, or enjoyed on their own. This edible flower comes from the same species that produces zucchini, spaghetti squash and other types of squash. Not only are they edible, but they can make any dish look beautiful!

Mexican Sides & Mains

Vegan Fried Quesadillas with Squash Blossoms & Zucchini

SEE recipe
  1. Bring a large pot of water to a boil.
  2. Wash cauliflower well. 
  3. Once the water is boiling, add the cauliflower and 2-3 big pinches of salt to the boiling water. Let the cauliflower boil for 12-14 minutes or until it's tender but not too tender... you want it to stay Whole and in tact! 
  4. Remove the cauliflower from the boiling water and place into a baking dish.
  5. Preheat oven to 450 degrees F.
  6. Make the marinade: 
  7. Remove the seeds & veins from the guajillo chilis. 
  8. In a pan over medium heat, add 2-3 tbsp of a high heat oil. Add the onion and let it char for 2 minutes then add in Guajillo chilis, garlic cloves, whole cloves, peppercorns. Let it cook for 3-4 minutes then add in 1 cup broth, ground cumin, all spice & oregano. Let simmer for 7-8 minutes.
  9. After 7-8 minutes...carefully transfer the mixture to a blender. Add 1 tsp salt, a few pineapple chunks & vinegar. Blend until smooth. 
  10. Brush the cauliflower with a couple tbsp of olive oil then generously cover the cauliflower with the marinade. To the remaining Marinade, add thinly sliced pineapple and mix to cover the pineapple. 
  11. Add the pineapple to the baking dish & bake the cauliflower for 24 minutes total ...half ways through, check on it... if it seems to be getting to charred cover with foil and continue to bake for the full 24 minutes. 
  12. Should easily cut like butter! If it dosnt, bake for another 5-6 minutes! Top with cilantro, onion & fresh lime juice!
  • Large pot
  • Large/medium sized pan
  • Blender
  • Casserole dish

For the cauliflower

  • 1 large cauliflower (or 2 small cauliflowers)
  • 2-3 tbsp olive oil 

For the marinade

  • 2-3 tbsp high heat oil (like avocado oil)
  • 6 guajillo chilies 
  • 3-4 chipotle peppers from a can 
  • 1/2 small white or yellow onion, skin removed
  • 5 garlic cloves, peeled 
  • 2 bay leaves 
  • 2 whole cloves
  • 7 whole peppercorns 
  • 1 cup vegetable broth
  • 1/4 tsp all spice
  • 1/2 tsp ground cumin 
  • 1 tbsp Mexican oregano 
  • 2 tbsp white wine vinegar (or apple cider vinegar)
  • 1 tsp salt 
  • 4-5 pieces of fresh pineapple 

Other ingredients

  • About 1/2 cup fresh pineapple 
  • 1 avocado 
  • Cilantro, chopped
  • Red onion Onion, diced small 
  • 3-4 limes 
  • Tortillas

This Al Pastor Roasted Cauliflower recipe has incredible flavor, and will truly show you just how versatile cauliflower is! I actually was never a fan of roasted cauliflower because the ones I had tried always lacked flavor, but this recipe has made me love it so much!

After experimenting with different recipes in my kitchen, I found the perfect mix of spices and chilis, to really embody the traditional al pastor flavor. Roasting the cauliflower with this marinade lathered over it, allows the flavors to soak into the cauliflower and really settle. Not only is the flavor so powerful, reminding me of when I used to love al pastor tacos, but it’s also so much lighter and healthier to indulge in!

Mexican Sides & Mains

Al Pastor Roasted Cauliflower

SEE recipe
  1. Spread softened butter on bread, toast in a skillet / pan.
  2. Cook until golden. Once bread is toasted, spread beans, then top with avocado, a drizzle of oil, salt & pepper, chopped onion, cilantro and jalapeño & optional hot sauce or salsa macha!
  • Medium sized pan
  • Sesame sour dough (or your favorite bread, gluten free optional)
  • Refried or whole beans 
  • Avocado
  • Salsa macha or hot sauce 
  • Extra virgin olive oil
  • Vegan butter 
  • Salt & pepper
  • Onion, diced small
  • Cilantro, chopped small 
  • Jalapeño, diced small 

This recipe is like Vegan Molletes meets Avocado Toast! It is so yummy, so filling, and so comforting. You must try!

Growing up, my family and I ate molletes so much you could say it was almost a staple food for us. They were so delicious and so easy to make, and they always satisfied everyone. Traditional molletes are made by toasting bread, and smothering it with refried beans and melted cheese. They’re often referred to as an open-faced Mexican grilled cheese sandwich or Mexican bruschetta.

For this recipe, I took the classic molletes, minus the cheese, and added avocado instead. You could say this is a modern day molletes… :) This dish is truly always incredible and hits the spot every time.

Mexican Sides & Mains

Vegan Molletes & Avocado

SEE recipe


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