1. In a food processor, add the peanuts and pulse several times until you get a powdered crumbly texture. *do not just blend, it's important to pulse to avoid making peanut butter*. (If using almonds, simply add in 2 1/2 tablespoons avocado oil & optional vanilla and cinnamon) . You know it's ready when you can grab a small amount and press between your fingers and it sticks together.
2. Transfer to a bowl then using a fine mesh strainer, add in powdered sugar and dust the peanuts (or almonds) with the sugar. Using your hands, Combine.
3. Grab about 2 tablespoons of the mixture then on a clean counter, use the palm of your hand to flatten into a 1/2 inch thickness, using a 2 inch circle cookie cutter, press into the mixture and remove the excess mixture and add it back to the remaining mazapan mixture.
4. Place the mazapan on a piece of wax paper and repeat with remaining mixture.
5. To a microwafe safe bowl, add the Hu chocolate chips. Add to microwave and heat for 30 seconds, mix, then heat again for 15 seconds, mix then repeat until the chocolate is perfectly melted.
6. Gently lift a mazapan and dunk half (or full, do youuuu) into the melted chocolate then careful place back onto wax paper. While chocolate is still melty top with peanuts, salt or a piece of Hu chocolate bar.

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1. Cook orzo pasta according to package directions.
2. Meanwhile, in a small pan over medium heat add 2 tablespoons oil then once hot add in onion, whole garlic and whole Serrano. Pan fry ingredients for 2-3 minutes on each side or until golden... the garlic will be ready first, remove from pan and place in blender to avoid it from burning.
3. Once the onion and Serrano pepper is ready, add to blender, then add in the lime juice, tahini, cilantro, cold water, generous pinch of salt and blend on high until smooth.
4. Once the orzo pasta is cooked, drain then add to a large bowl and pour over dressing. Mix then place in fridge to chill for about an hour.
5. Once ready to serve add protein of choice, capers and cheese to your liking. Mix before enjoying!
6. This makes for great leftovers throughout the week!

1. To a motor and pestle add fresh turmeric and ginger. Mash into small pieces. * you can also cut or grate the turmeric and ginger *
2. In pot over medium heat add in the ginger and turmeric. Cover with 2 cups of water then bring to a boil.
3. Mash the whole spices in a motor and pestle; 8 whole peppercorns, 6 whole cloves, 6 cardamom pods, 1 cinnamon stick.
4. Once boiling, boil for 5 minutes add the spices and 2 cups milk warm milk (I used 1 cup coconut , 1 cup oat milk). Bring to a simmer then once simmering turn off heat, add coconut sugar, vanilla bean paste, pinch of salt, mix and let sit for 5 minutes.
5. (Optional) I like to use a molinillo to make it frothy!
6. Place a fine mesh strainer over a cup then pour it through. *You can remove the bigger pieces of ginger and turmeric prior, to make pouring into glass easier *
7. Enjoy hot or iced

1. Place Cashews in a bowl then cover with hot water and let soak for 10 minutes or overnight.
2. In a pan over medium heat add a couple tablespoons oil. Once hot add onion and garlic. Sauté for 2-4 minutes or until everything is golden. Add the onion and garlic to the blender.
3. Drain the water from the cashews then add cashews to the blender along with half the tofu (about 8 ounces), lemon juice, non dairy milk, olive oil, salt, garlic powder & optional nutritional yeast. Blend until smooth.
4. Add the other half of the tofu to a bowl and using your hands, crumble the tofu. Add the blended mixture to the crumbled tofu and using a spoon mix to combine.
5. Wrap a stack of corn tortillas in a lightly damp paper towel and heat in microwave for 20 seconds. Option to heat the tortillas on a comal or pan. The heating of the tortillas is important so they don't tare when rolling.
6. To one end of each tortilla add a spoonful of tofu cashew cheese and roll.
7. Continue until you use up all the tortillas and cheese.
8. To a deep pan over medium heat, add about 1/4 cup high heat oil or enough oil to evenly coat the bottom of the pan.
9. Once hot, place the taquitos in the pan seam side down. Pan fry for 2 or so minutes on each side or until golden.
10. Enjoy your taquitos with salsa, lettuce, onion, cilantro and enjoy!

1. In a blender, combine roma tomatoes, onion, garlic, chipotle peppers and 1 cup of vegetable broth. Blend on high for 1 minute.
2. In a large pot over medium heat, add oil then pasta and continuously move around for 1-2 minutes or until pasta is golden.
3. Add in the blended tomato sauce and mix to combine, continuously moving it around for 5-6 minutes or until sauce slightly thickens then add in 6 cups of vegetable broth. Mix to combine.
4. Lower heat and let everything come to a gentle simmer for 5 minutes or until pasta is fully cooked. Add a generous pinch of salt then mix again. Taste and add more salt if needed. Lower heat to the lowest and let simmer for 20 minutes or so just to let the flavors develop more. 
5. For the crema, simply combine everything in a blender and blend on high until smooth. If needed add a few more splashes of non dairy milk. Taste and add more salt if needed.
6. Serve sopita with a dollop of crema, fresh cilantro & a generous squeeze of lime!

1. In large pot, add 2 cups water then add the cinnamon stick and bring to a boil... takes about 5-6 mins. Add in 2 cups non dairy milk of choice and bring to a boil again. Should take 5 minutes.
2. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
3. Add rice to the pot then cover, lower heat to medium low and cook for 17-20 mins or until rice is cooked.
4. Once rice is cooked add in 2 additional cups of non dairy milk, sweetened condensed milk, dark chocolate, tablet of Mexican chocolate, vanilla bean paste & sugar... mix to combine until chocolate is melted. 
5. Lower heat to lowest then add a good pinch of salt, mix again. Keep over low heat for 5 minutes then taste and add more sugar if desired. Turn off heat. 
6. Enjoy hot or cold! Store in Tupperware and keep in fridge for up to 5-6 days!
7. For the whipped cream topping simply place ingredients in a cup or small bowl and using a hand blender or frother, froth on high until whipped cream is formed!

1. If using spices add to tea bag or thin cloth, tie the bag or cloth and add to a pot. Then add water, cinnamon stick, piloncillo. Heat over medium high and Bring to a simmer, will take 4-5 minutes. Remove the spices then add oats.
2. Cook for 2-3 minutes then add in milk and a pinch of salt. Taste & add more sweetness and milk to your liking.

1. In a large pot add drained and rinsed hominy. Cut an 1/4 of an inch off the top of a whole garlic head to expose all the cloves of garlic then add to the pot. Followed by 2 bay leaves and 5 cups low-sodium vegetable broth. Cook over medium low heat for 25-35 minutes.
2. Meanwhile, to a large pan over medium low heat, add 3 tablespoons oil. Add the onion and pan fry for 4 minutes on each side then add in garlic and cook for an additional 1-2 minutes until everything is golden. Add in the guajillo and ancho chillies and cook for 15-20 seconds on each side, lightly charring the chilies. Turn heat off then transfer the chilies to a bowl and cover with 2 cups warm broth. Soak for 7 minutes.
3. Meanwhile, in a pan over medium heat add 2 tablespoons oil. Once hot add the pieces of lions mane or mushroom and pan fry, making sure to not overcrowd the pan (cook in batches if needed), and cook for 2-3 minutes undisturbed or until bottom side is golden then flip and cook for another 2-3 minutes. Lightly season with salt, then turn off heat. 
4. Return back to the soaked chilies. Pour the chilies and the broth into a blender then add in the pan fried onion, garlic, whole black peppercorns, whole cloves and cumin. Blend on high for 1 minute or until smooth. At this time the hominy should have been boiling for around 30 minutes. Pour the salsa into the hominy, along with a good pinch of salt and stir to combine. Simmer everything on medium/low heat for 20-30 minutes. Taste and add salt to your liking. 
5. Add in the crispy pan fried mushrooms and stir. 
6. Serve the pozole with all the prepared toppings and a side of tostadas! 

1. In a large bowl combine 1 cup rice, pepitas, cinnamon, nutmeg, allspice, cloves , salt and water. 
2. Let soak over night or for at least 4-5 hours. 
3. Add all the soaked ingredients to a blender along with fresh ginger and blend on high for 1-2 minutes. 
4. Using a fine mesh strainer or nut milk bag, pour the liquid into a bowl or pitcher then once all of it is poured, place the the strainer or nut milk bag over the opening of the blender and pour back in, then repeat pouring back into the pitcher. Do this as many times as you need until the consistency of the horchata is smooth and not chalky then pour back into the pitcher. 
5. Rinse the blender then add in non dairy milk, pumpkin, pure maple syrup And blend on high for 30 seconds. 
6. Pour the mixture into the pitcher of horchata and add a generous amount of ice. Taste and add more sweetness to your liking. Store in fridge, sealed in a jar for up to 6 days.

1. In a large pan over medium heat add 2 tablespoons oil. Once hot add roma tomatoes and onion. Cook for 3-4 minutes on each side or until both sides are charred. Add in the garlic to cook 1-2
2. Add all the ingredients in the pan into a blender along with chipotle peppers, cashews and 1/4 cup broth and a pinch of salt. Blend until smooth.
3. In the same pan from earlier, heat over medium heat and add 2 tablespoons oil then add the Gardein Plant-Based Meatballs and cook for 2-3 minutes on each sided until plant-based meatballs are golden. Pour over sauce to coat the plant-based meal balls and cook on low heat for 10 minutes.
4. After 5 minutes, the sauce should thicken and slightly simmer. Add in an additional 1/4 cup vegetable broth to the pan to loosen the sauce.
5. After the 10 minutes, taste the sauce and add more salt to your liking.
6. In a skillet or pan, add 1 tablespoon vegan butter and add a bolillo or bread cut side down and cook until the bread is golden. Should take about 1 minute.
7. Remove the bread and add an additional 1 tbsp vegan butter and repeat with the remaining bread.
8. Assemble your sandwiches by adding the plant-based meatballs along with desired amount of sauce, then top with cilantro and a sprinkle of cheese.

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.

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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!