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.

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!

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!

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! 

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.

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!

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.

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! 

1. Place the cashews in a cup or bowl and cover with hot water and let them soak while you prepare the rest of the soup.
2. Rinse and strain lentils well.
3. To a pot over medium heat, add 3 tbsp oil. Once hot, add lentils & fry for 1 minute. Stir consistently then add in 4 cups vegetable broth & 4 cups water. Let them simmer for 15 minutes.
4. Meanwhile in a blender add the tomatoes, onion, garlic and 1 cup water and blend on high till smooth.
5. Add the blended mixture to the lentil and continue to simmer.
6. Finely dice the potatoes, celery & carrots. Cut a slit in the serrano.
7. Add the potatoes to the lentils and cook for 7 minutes then add in the chopped celery and carrots and the serrano. Add 1 tsp salt and let this simmer for 10-14 minutes over medium heat.
8. Drain cashews and place in blender with 1 cup of water and blend on high for 1 minute then add to lentil soup. Mix and continue to simmer. Taste and add salt and pepper to your liking.
9. Serve with fresh cilantro and a squeeze of fresh lime juice!

1. In a pan over medium/low heat add 1 tablespoon sesame oil and add 3 whole garlic cloves and quarter of a yellow onion. Cook for 1 to 2 minutes on all sides until golden. Garlic will finish first, don't let it burn!
2. Add the Garlic and onion to a blender along with tahini, soy sauce, rice vinegar, brown sugar, chipotle peppers (do 2 if you like minimal spice and 4 if you like spice) and hot water. Blend until smooth.
3. Cook ramen noodles according to the directions on the package. 
4. (Optional) In a pan cook tofu or any veg of choice. 
5. To a pan over medium/low heat, add 1-2 tbsp sesame oil, followed by the sliced green onions, cook for 1 minute then add in the Garlic and cook for another minute. 
6. Once the noodles are ready, reserve 1/2 cup of the cooking water, then add your cooked ramen to the green onion and garlic along with 1/4 cup of hot cooking water and a generous amount of sauce. Toss to combine. 
7. Top with sesame seeds, sliced green onions, chili oil, a squeeze of lime juice and enjoy!

1. Remove all the stems, seeds and veins from the dried chilies. Use a dry cast iron or heavy duty pan over medium heat, Once hot, Add the chilies. Cook for 5-10 seconds on each side until charred. Remove chilies from the pan, add to a blender.
2. To the same pan, add the Coriander seeds, toast for 5 seconds then remove and add to blender. 
3. To the same pan, add sesame seeds, pepitas, whole cloves, cinnamon, star anise and move around continuously for about 2 minutes until golden. Remove from pan and add to the blender as well.
4. Add the halved Roma tomatoes, onion, garlic to the pan and roast for 5-6 minutes until charred on both sides. The garlic should be done after a minute. Add to blender once ready, as well as the tomato and onion. 
5. One the same pan, toast bread until golden. Add the toasted bread to the blender as well as the raisins, warm broth and Mexican chocolate (Ibarra). Add a big pinch of salt and blend until smooth for 1-2 minutes.
6. If needed add 1/4 - 1/2 cup more broth.
7. To a deep pan over low heat, add 2-3 tbsp neutral oil.  Then pour in mole. Cook on low heat for 7-10 minutes. Taste and adjust salt to your liking. 
8. *Optional* If you have a good quality mole paste, combine 2 tbsp with 1/2 cup warm broth. Whisk then add to your homemade mole. Simmer for 4-5 minutes then enjoy with any protein you'd like!

1. In a bowl, combine the corn masa flour and salt, then mix. Add in the water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes. 
2. Take a golf ball size of masa and roll in between your hands then flatten to make a disk about 1/4 inch thick. You can use a tortilla press if you have one! 
3. Add refried beans to the center and fold in to create a triangle or tlacoyo shape. 
4. To a pan over medium/low heat, lightly drizzle oil in pan and cook for about 2 minutes on each side. Enjoy with salsa, crema & avocado!