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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

SEE recipe
  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

For the green sauce

  1. In a large pan over medium heat add 2 tablespoons oil then add in the whole tomatillos, onion, garlic, serrano and saute for 5 minutes or until everything is softened and slightly charred. 
  2. Transfer to a blender then add in spinach, crema, warm water, cilantro and salt. Blend until smooth. Transfer to a jar or bowl.

For the vegetable filling

  1. In a In a large pan over medium heat add 1 tablespoon oil then add in zuchinni and cook for 2-3 minutes on each side or until golden. Then add in corn and peppers and cook for an additional 5 minutes. Season with salt and pepper then turn off heat. 

For the assembly

  1. Cook the lasagna noodles according to package directions.
  2. Preheat oven to 435.
  3. To a lasagna dish, spread 1/2 cup of the sauce to the bottom of the pan. Then add a layer of lasagna noodles. Add a layer of ricotta, then vegetable filling then lasagna noodles then sauce and repeat until you make 3-4 layers.
  4. Top the last layer of lasagna noodles with a generous amount of the sauce then top with mozzarella cheese. 
  5. Cover with foil or a baking sheet and cook for 45 minutes.
  6. Let the lasagna sit for 20 minutes before cutting into it! Top with cilantro and enjoy.
  • Large pan
  • Blender or food processor
  • Lasagna dish
  • 1 tablespoon oil 
  • 2 zucchinis, sliced into half moons
  • 1 cup frozen white corn
  • 1 cup frozen poblano peppers or bell peppers 
  • Lasagna noodles, gluten free optional
  • Vegan mozarella (I like the liquid mozzarella from miyokos) 
  • Vegan store bought ricotta (or use the tofu ricotta recipe found pinned in comments)

For the green sauce

  • 2 tablespoons oil
  • 1 1/2 lbs tomatillos, husks removed 
  • 1/2 small yellow onion, roughly chopped
  • 3 garlic cloves, peeled
  • 1 serrano or jalapeno pepper, stem removed 
  • 1 cup spinach 
  • 1/4 cup homemade cashew crema or store-bought
  • 1/2 cup vegetable broth or water 
  • Small handful cilantro 
  • Pinch of salt

This Mexican Green Lasagna is inspired by a lasagna my Mexican family makes with mole & rajas. It's so healthy, delicious and filling!

Mexican Sides & Mains
Gluten-Free
Pasta

Mexican Green Lasagna

SEE recipe
  1. To a large pan over medium heat, add 1 tbsp of oil, and add in 1/2 of an onion (diced small). Sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium low heat, adding 1/2 cup of water or broth then cover with lid to help steam. 
  2. Once the veggies are cooked, add in minced garlic and plant-based ground beef & cook for 7 minutes or until browned, season with salt and pepper. 

For the salsa

  1. Add the salsa ingredients to a blender and blend until smooth. Pour 1/2 cup of the sala to the picadillo and cook for an additional 10 minutes over medium/ low heat.

For the peppers

  1. Roast peppers over an open flame or in a preheated oven on broil high setting for 2 minutes on each side or until charred.
  2. Place peppers in a bowl, cover with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers. Cut a 2 inch slit vertically, then carefully remove the seeds. Stuff the pepper with 2 spoonfuls of picadillo, then close pepper, *you can use a toothpic to secure it tight*

For the assembly

  1. Heat frying oil in a shallow pan at medium/ low heat. In a bowl, combine batter ingredients, mix to combine. Carefully dip in the pepper covering both sides evenly. Add to hot oil and cook for 2-3 minutes on each side or until golden. 
  2. Meanwhile, in a separate pan over medium low heat, add 1 tbsp oil then add 1/4 white onion, thinly sliced and saute for 2 minutes then pour the remaining salsa and cook for 10 minutes or until color deepens. 
  3. Add the fried peppers to the salsa then serve with more salsa on top and enjoy.
  • Large pan
  • Blender or food processor
  • Mixing bowl
  • 6 poblano peppers (in a lot of places it's also called pasilla pepper)
  • 1/4 white onion, thinly sliced 

For the picadillo

  • 1/2 onion, diced small
  • 3 garlic cloves 
  • 2 large carrots, chopped small
  • 2-3 Yukon gold potatoes, chopped small
  • 1/2 cup vegetable broth 
  • 1 package plant-based ground beef (gluten & soy free optional)
  • Salt & pepper
  • Oil for pan frying 

For the batter

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

For the salsa roja

  • 6 roma tomatoes
  • 1/4 white onion
  • 4-6 chile de arbol 
  • 3 cloves garlic, peeled 
  • 1/2 tsp salt

Vegan Chile Rellenos are poblano peppers, studded with my family's picadillo recipe, battered with an egg-free batter, fried and covered in homemade salsa. SO delicious!

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

Vegan Chile Rellenos

SEE recipe

For the pickled onions:

  1. Thinly slice red onion and place in bowl then cover with 1-2 cups hot water making sure all the onions are covered. Let soak for 10 minutes.
  2. Strain the water then add vinegar, dried oregano and salt. Mix, cover and let sit for 1 hour on your counter top.

For the jackfruit cochinita pibil:

  1. In a mortar and pestle, break apart the cinnamon, allspice and cloves into small pieces then set aside.
  2. Shred oyster mushrooms with fingers or thinly slice with a knife. Place in a large bowl.
  3. Open the cans of jackfruit and remove the soft seed in the center and discard. Place the jackfruit in a medium sized pot along with 1/2 a white onion (not sliced), 2 (peeled) garlic cloves 1 bay leaf and 1 tbsp bouillon paste (or 2 cups vegetable broth) , then cover with water. Cook over medium heat for 20 minutes.
  4. Meanwhile, prepare the marinade, to a large bowl add the orange juice, lime juice, achiote paste, vinegar, both the chilies, hot water, dried oregano, cinnamon, allspice and cloves. Mix then let set for 10 minutes.
  5. Once the jackfruit is done boiling, strain the liquid then remove the onion pieces and place into a blender.
  6. Then place the jackfruit in the center of a clean thin kitchen towel (or a nut milk bag), gather the 4 corners of the towel together to create a little pouch and squeeze the jackfruit, allowing the liquid in the jackfruit to strain our as much as possible. Place the jackfruit in the bowl of shredded mushrooms.
  7. To the blender, addd 4 whole peeled raw garlic cloves, the marinade mixture from the bowl and a generous pinch of salt. Blend on high for 1-2 minutes or until smooth.
  8. Pour the marinade over the jackfruit and mushrooms and mix with a spoon until everything is evenly coated. Cover the bowl with plastic wrap then place in the fridge over night or for at least 2 hours.
  9. To a large pan over medium heat add a couple tablespoons of high heat oil. Once hot add about 1/4-1/3 of the marinated jackfruit / mushrooms... do not over crowd pan. Once added let cook untouched for 2-3 minutes to create a golden crust then flip and lightly season with salt and cook for an aid tonal 2-3 minutes.
  10. Remove first batch of cooked jackfruit and mushrooms and add more oil then cook another batch.
  11. Once everything is cooked return it all to the pan and turn heat to lowest to keep warm while you heat your tortillas to make your tacos.
  12. Top each taco with pickled onions, a squeeze of lime juice and enjoy!
  • Mortar and pestle
  • 2 Large bowls
  • Medium sized pot
  • Clean kitchen towel or nut milk bag
  • Blender or food processor

Makes 8-10 tacos

  • 1/2 lb oyster mushroom, thinly slices or shredded with fingers
  • 2 (20 ounce) cans jackfruit in brine
  • 1/2 white onion divided
  • 6 garlic cloves, divided 
  • 1 bay leaf
  • 1 tbsp bouillon paste (or 2 cups vegetable broth)
  • 3-4 oranges for 1/2 a cup fresh orange juice
  • 6-8 limes for 1/2 cup fresh lime juice
  • 80 grams achiote paste, cut into cubes
  • 1/4 cup white vinegar or acv
  • 6 chiles de arbol, stems and seeds removed 
  • 3 chiles guajillos, stems and seeds removed 1/2 cup hot water
  • 1 tbsp dried oregano
  • 1 stick cinnamon 
  • 6 whole allspice 4 whole cloves 

For the pickled onions

  • 1 red onion
  • 1-2 cups hot water
  • 1 cup white vinegar or acv 1 tbsp dried oregano
  • 1/2 teaspoon salt 

For serving

  • Corn or flour tortillas
  • Limes

This Jackfruit Cochinita Pibil is adapted from my abuelitas recipe. It has a tangy, zesty and spicy flavor and its served with corn tortillas and red pickled onions!

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

Jackfruit Cochinita Pibil

SEE recipe
  1. To 3 different small-medium sized bowls, add milk to one of the bowls, all purpose flour to another bowl and add panko bread crumbs to the last bowl. 
  2. To the bread crumbs add garlic powder, dried oregano, paprika, salt and mix.
  3. Cut the oyster mushrooms into 2 inch pieces then dip oyster mushroom into  non dairy milk, then dip into flour coating both sides, then dip into non dairy milk again, then into the bread crumbs coating both sides.
  4. Coat all the oyster mushrooms and place them on a large plate.
  5. Once all the mushrooms are coated, add 1/2 a quart of high-heat oil to a medium to large pot over medium/low heat.
  6. Once hot, add a few breaded oyster mushroom to the oil and fry for 1-2 minutes on each side or until golden. Remove the golden fried oyster mushrooms from the oil and place on a plate lined with paper towels. 
  7. Sprinkle the hot fried mushrooms with a pinch of salt 
  8. Heat tortillas then for the tacos; add a dollop of chipotle mayo, then add a few crispy mushrooms, thinly sliced onion, squeeze of lime and cilantro.
  • 3 medium sized bowls
  • Medium/large pan
  • 1/2 lb oyster mushrooms
  • 1/3 cup panko bread crumbs 
  • 1 tbsp dried oregano 
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder 
  • 1/4 cup all purpose flour 
  • 1/4 cup non dairy milk 
  • 1/4 tsp salt 
  • High-heat oil for frying (like vegetable oil or canola oil)
  • Other ingredients: 
  • Corn or flour tortillas 
  • Fresh cilantro 
  • Avocado 
  • Green salsa 
  • Limes
  • Chipotle mayo 
  • White onion, thinly sliced

These Crispy Oyster Mushroom Tacos are perfect for any meat lover or seafood lover. They're crispy on the outside and juicy and meaty on the inside!

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

Crispy Oyster Mushroom Tacos

SEE recipe

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