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  1. In a pot over medium heat, add 2 tbsp oil of choice. Once hot, add in sliced hot dogs and cook for 2 minutes, then add in soy chorizo and cook for 5 minutes to brown. Push the hot dogs and soy chorizo to the side and add an additional 1 tbsp oil and add in onion, tomato and serrano. Mix to combine and cook for 5-6 minutes. Season with salt and pepper. Add in minced garlic & cilantro, cook for an additional 2 minutes.
  2. Add in cooked beans along with 4-5 cups of the bean broth. If needed add in hot water or hot broth to get more of a stew-like consistency. Let it all simmer for 10 minutes. 
  3. For the mushrooms, add 4 tbsp high heat oil to a pan and bring to medium heat. Add the cornstarch + spices to a plate or bowl a mix to combine. Then very lightly dust each side of the mushroom with mixture. Once oil is hot add the mushroom and cook for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towel to absorb extra oil. Sprinkle over salt. 
  4. Serve the frijoles charros in a bowl, top with crispy mushrooms, more cilantro, onion and vegan sour cream if you desire! 
  • Large pot
  • Large pan
  • Small plate or bowl
  • 4-5 cups cooked pinto beans in broth (or 40 ounce can of beans)
  • 2-3 tbsp high heat oil
  • 2 vegan hot dogs, sliced into 1/4 inch thick discs 
  • 1/2 package soy chorizo (about 5 ounces)
  • 2 small Roma tomato, finely diced 
  • 1/2 small white onion, finely diced 
  • 2 serranos, finely diced (use jalapeño for less spice)
  • 2 cloves garlic, minced 
  • 1/2 bunch fresh cilantro, chopped 

For the crispy mushrooms (optional)

  • 1/2 lb oyster mushrooms 
  • 1/4 cup corn starch 
  • 1/2 tsp garlic powder 
  • Pinch of salt
  • 1 tsp dried oregano 
  • High heat Oil for pan frying 

For garnish

  • 1/4 bunch Cilantro, chopped
  • 1/4 white onion, diced small 
  • Vegan sour cream or crema

These Vegan Frijoles Charros have just as much flavor and "meatiness" as traditional frijoles charros, just without any real meat! This dish is perfect when you're craving a hearty, filling and warm homemade meal.

Frijoles Charros, or Cowboy Beans, originate from the north of Mexico. Typically made with many different meats as well as pinto beans, because these were the items cowboys most commonly had on them. The recipe changes from family to family, and in the case of our vegan family, we’re replacing the meat with soy chorizo and vegan hot dogs!

I was inspired to veganize this recipe after hearing from my Tía that she was making this dish in honor of Mexican Independence Day. I thought it would be incredibly challenging to get the same “meat” flavor and consistency, but this recipe comes pretty close to replicating the traditional!

Mexican Sides & Mains

Vegan Frijoles Charros

SEE recipe
  1. Steep Jamaica in 4-5 cups of hot water for about 20 minutes.
  2. Meanwhile prepare salsa. Remove the tops of the guajillo chilies and open the chili to remove the seeds and veins. On a dry skillet or cast iron roast whole tomatoes & Serranos for 3-4 minutes flipping half ways through. Add the guajillos and roast on pan for 5-8 seconds on each side. 
  3. Add the roasted ingredients into your blender along with 2 cloves of garlic, 1/4 piece of onion, 1/2 cup broth and 1/4 cup roasted peanuts. Hold off on adding salt if your peanuts are salted. Blend until smooth then taste and add a pinch of salt if needed.
  4. Strain the Jamaica into another pitcher and add sugar to your liking or keep unsweetened & enjoy your Agua de Jamaica ;)
  5. Grab the flowers and add them to a pot and cover with 2 cups broth and let it boil for 15 minutes or until most of the broth has evaporated. 
  6. Strain the flowers in the sink and rinse them with cold water then place them in a nut milk bag or in the center of a clean , thin, dish towel. 
  7. Squeeze the excess liquid out then place the flowers on a cutting board and using a sharp knife, carefully chop as fine as you can get it!
  8. Thinly slice a whole white onion and mince 2-3 cloves of garlic. 
  9. To a pan over medium heat, add 3-4 tbsp of olive oil. Once hot add in the onion and cook for 2 minutes then add in the garlic and the hibiscus flower and cook for 4-5 minutes, season with a pinch of salt & pepper, then pour in enough of the blended salsa to cover the hibiscus. Cook for 6-7 minutes.
  10. Heat up tortillas, finely chop onion and cilantro for garnish and mash avocado with the juice of lime & salt and pepper. 
  11. Assemble your tacos and enjoy! 
  • Blender or food processor
  • Large pan
  • Pitcher or large jar

Serves 2

  • 1 cup Jamaica (dried hibiscus flowers)
  • 2 cup vegetable broth 
  • 4 tbsp extra virgin olive oil
  • 1 small white onion
  • 3 cloves garlic 
  • 6 Corn tortillas  *flour tortillas can work too*
  • 1-2 avocados 
  • 1/4 onion, diced small (for garnish)
  • 1/4 bunch cilantro, finely chopped (for garnish)
  • 2 limes 

For the salsa

  • 3 Roma tomatoes (or about 1/2 lb)
  • 2 guajillo chilies 
  • 1 serrano 
  • 1/4 white onion
  • 2 cloves garlic 
  • 1/4 cup roasted peanuts 
  • 1/2 cup vegetable broth 
  • Pinch of salt

These Hibiscus Flower Tacos, or Flor de Jamaica Tacos, have such incredible flavor and are also great for your immune system! I love cooking with hibiscus flowers because they’re able to take on any flavor you choose to season them with and they have so many health benefits as well!

Hibiscus flowers were first discovered hundreds of years ago and hibiscus tea soon became a popular use of these beautiful plants. Hibiscus tea is commonly used and enjoyed for its many health benefits such as providing antioxidants, fighting inflammation, lowering blood pressure & cholesterol, promoting weight loss and supporting liver health. This tea is so delicious and simple to make that I make it almost weekly.

I actually created this taco recipe as a way to reduce waste when making hibiscus tea. Once you steep the hibiscus flowers in water for the tea, you can strain them out and then use them in this recipe! I try my best to create recipes that promote no-waste, and this hibiscus flower tacos recipe not only reduces waste but tastes SO good! I hope you try making the hibiscus tea and these Hibiscus Flower Tacos!

Mexican Sides & Mains

Hibiscus Flower Tacos

SEE recipe
  1. In a pan or cast iron over medium heat, roast ingredients until charred on both sides. The Chile de árbol will char VERY quickly, like 5 seconds on each side. Remove the Chile de árbol then keep an eye on the garlic as it will be done in about 30 seconds on each side! The tomatillos and tomatoes will take 2-3 minutes on each side. 
  2. Add the ingredients to a blender, but WAIT to blend until the tomatillos are cooled all the way, about 15-25 minutes. *Special tip from my tia that ensures that the tomatillos in the salsa will not be overly acidic.*
  3. Once cooled, add a good pinch of salt and vinegar and blend until smooth. Taste and add more salt if needed.
  4. Store in fridge for up 1-2 weeks!
  • Pan or cast iron
  • Blender or food processor
  • 8-9 tomatillos, husk removed 
  • 1 large Roma tomato (or 2 small)
  • 1 large garlic clove (or 2 small)
  • 8-12 chile de árbol 
  • 1 tsp vinegar (such as white vinegar or ACV)
  • Pinch of salt 

Roasted salsa has become a staple in Mexican restaurants all over the world. So much so that if you sat down at a Mexican restaurant and didn’t get served chips and salsa as an appetizer, you’d be shocked! Salsa is not only amazing when served with chips, but when added to nearly any Mexican dish like tacos, tostadas, taquitos, and so much more.

Salsa is the Spanish word for sauce, but this sauce predates the Spaniards by many centuries. It is said that the Aztecs were the first to domesticate this sauce and create what we know today as “salsa”. I love that this sauce can be made specific to your own taste. If you prefer  making your salsas spicier, use more chiles, and if not, use less. Once you start making your salsas at home, you can get a better feel for what flavors stand out most to you, what you want more of, and how you can alter your recipe the next time you make it!

I personally LOVE roasted salsa! I always have multiple kinds of salsas in my fridge at a time and roasted salsa is one of them. It has such great flavor and brings out the flavor of whatever dish you choose to add it to. This recipe is simple, easy and so delicious. Definitely one of my favorite go-to's.

Salsas & Basics

Roasted Salsa

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  1. Place everything in a blender or food processor and blend until smooth!
  2. Taste and adjust sweetness to your liking. Enjoy!
  • Blender or food processor

Serves 2-3

  • 1 really large avocado or 2 regular sized avocados
  • 1/4 cup cocoa powder
  • 1/4 cup non dairy milk of choice 
  • 3-4 tbsp sweetener of choice (like maple syrup, agave) 
  • Good pinch of salt

This 4 Ingredient Chocolate MThis 4 Ingredient Chocolate Mousse has a secret ingredient that gives it the perfect texture... avocados! This will be the easiest and healthiest dessert you ever try.

Whoever told you desserts are not good for you has clearly never tried something like this recipe yet. Forget the butter, cream and eggs you would typically need if you were making chocolate mousse the traditional way, and replace that with an avocado! This one ingredient not only gives the mousse it's perfect texture, but is a much healthier alternative to heavy dairy products. Pretty neat how this dessert helps to fuel your body with healthy fats and so many vitamins and minerals!

Not only is this dessert good for you, it is truly so simple to make. Start by combining your avocado, cacao, plant milk and pinch of salt in a blender or food processor. Then, add in your sweetener of choice. This recipe is perfect for when I have a late night sweet tooth and want to make something light and easy.


4 Ingredient Chocolate Mousse

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  1. Add the pecans, pitted dates, and 1/2 cinnamon stick to a bowl and cover with hot water, let it soak for an hour or over night. 
  2. Strain the ingredients, rinse with water then add to a blender with 4 cups filtered water, pinch of salt and 1 tsp vanilla extract. Blend in high for 1 minute. 
  3. Place the nut milk bag in a bowl and carefully pour about half the milk into the bag... gently squeeze to release the milk into the bowl. Then pour the rest in and repeat. 
  4. Pour the milk back into the blender to make pouring into pitcher or jar easier. 
  5. Enjoy & Store in fridge with a tight seal for 3-4 days!
  • Nut milk bag or thin kitchen towel
  • Blender or food processor

Lasts in fridge for 4 days

  • 1 cup pecans 
  • 3 medjool dates, pits removed (2-3 more for a sweeter milk)
  • 1/2 cinnamon stick 
  • 4 cups filtered water 
  • Pinch of salt 
  • 1 tsp vanilla 

This Vanilla Cinnamon Pecan Milk is perfect to add to your lattes for just the right amount of sweetness and flavor! Ever since I learned how simple it is to make plant-based milks at home, I’ve experimented in the kitchen with different items to create a sweet milk alternative that can be used as a creamer substitute, too. I’m happy to share that this recipe is IT!

This recipe was inspired by agua de nuez, or nut milk. As plant-based diets have become more popular, so have plant-based dairy products. There are a variety of plant-based milks easily available in most stores like almond milk, oat milk, soy milk, rice milk, coconut milk and more! Unfortunately, not all of these milks are made with clean ingredients and could include filler ingredients that aren’t the best for you. This includes genetically modified oils such as sunflower oil and canola oil, or emulsifiers like xanthax gum and guar gum.

Since it sometimes is tricky to know what brands and plant-based milks are good for you, I prefer to make them at home as it’s such a simple process and the ingredients are guaranteed to be clean. The dates and vanilla bring the sweetness to this milk recipe and help to make it taste so incredible. If you prefer it less sweet, remember you can always try your next batch with less dates! Once you find the perfect combination for you, you will never go back to buying nut milks from the store again!


Vanilla Cinnamon Pecan Milk

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  1. For the crema just simply mix the Mayo with the lime juice. 
  2. Remove the palm of hearts from the can and pat them with a paper towel to excess liquid. 
  3. With a bottom of a plate smash each heart of palm. Make sure it's till in tact. Season with a pinch of salt and pepper. 
  4. Make the batter by combing all the ingredients in a bowl and whisk together until smooth. If it feels a little too thick, add a splash more of beer.
  5. To a pan add about 1/3 cup of oil. Heat over medium and once hot dip each heart of palm into the batter then lift with two forks. 
  6. Add the heart of palm to the hot oil and fry for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towels. Season each with salt. I like to cut each one length wise to fit my tortillas better. 
  7. Heat your tortillas… add a couple pieces of fried heart of palm to your tortilla, then top off with cabbage, salsa, crema, cilantro, onion and a good squeeze of lime.
  • Medium/large sized pan
  • Small mixing bowl

Makes about 8 tacos

  • 1 (14 ounce) can hearts of palm 
  • 1/4 small green cabbage, finely chopped
  • 3 limes 
  • 8-10 Corn tortillas 
  • About 8 ounces Oil for frying, I used sunflower oil but any high heat oil works!
  • Cilantro, chopped (for garnish) 
  • 1/4 red onion, finely diced (for garnish) 
  • Salsa of choice (I used roasted salsa)

For the beer batter

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

For the mayo crema

  • 1/3 cup vegan mayo 
  • Juice of a lime (about 1 1/2 tbsp lime juice)

These Baja Palmitos Tacos are inspired by Baja fish tacos, and will arguably be the best vegan fish tacos you ever try! The hearts of palm give these tacos the perfect amount of “fishy” flavor and are perfect for satisfying your fish taco cravings.

Baja fish tacos get their name from exactly where they were created, Baja California, Mexico! Over the years, fish tacos have traveled to San Diego and other parts of the world due to their popularity. There’s even certain food trucks and restaurants that specialize in fish tacos.

You can enjoy fish tacos fried or grilled, but I personally love when they’re fried to crispy perfection! I’ve found that using hearts of palm as a replacement for the fish in this recipe gives these “fish” tacos the perfect texture. The seasonings in the batter that you coat the hearts of palm in bring out great flavor as well. Enjoy with your favorite toppings of choice! I used cilantro, red onions, crema and salsa.

Mexican Sides & Mains

Baja Palmitos Tacos

SEE recipe
  1. Prep lettuce, cut limes, avocado, squeeze lime over avocado slices, prepare Crema & refried beans 

For the mushrooms

  1. In a large pan over medium heat add about 2 tbsp oil then add in your finely diced onion, season with a pinch of salt and pepper and saute for 2 minutes then add in 1 tbsp vegan butter followed by chopped mushrooms & minced garlic. Do not move around too much, let it cook for 2 minutes before moving around… this will allow for caramelization. 
  2. Cook for 7 minutes then add 2-3 tbsp of salsa, a pinch of salt and pepper and mix to combine. Continue to cook for 5-7 minutes. 

For the sopes

  1. In a bowl combine the corn masa flour and salt & mix. Add in 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 hands then flatten to make a disk about 1/4 inch thick OR You can also use a tortilla press if you have one! 
  3. On a large pan over medium high heat, Cook the thick tortillas, quickly for about 30 seconds - 1 min on each side. Remove from heat. Let it cool for about 1 minute then using your fingers crimp the edges.
  4. In a separate pan over medium heat, add 1/4 cup of high heat oil. Once hot Add in the ropes with the crimped edges and pan fry for 1-2 minutes on each side or until golden. Transfer to a plate with paper towels to soak up excess oils.

For the assembly

  1. Smother beans on each sope, then add mushrooms, then lettuce, crema, salsa, avocado, cilantro, squeeze of lime!

  • Large mixing bowl
  • Tortilla press or flat dish to press
  • 1 lb mushrooms (I used oyster mushrooms)
  • 1/2 onion, diced small 
  • 3 cloves garlic, minced 
  • 1/2 iceberg lettuce 
  • Vegan crema or vegan sour cream 
  • Refried beans
  • Cilantro for garnish 
  • Avocado, sliced
  • Salsa of choice 
  • 1-2 limes
  • high heat oil for frying 

For the sopes

  • Makes 8 sopes 
  • 1 cup corn masa flour 
  • 1 cup room temperature water 
  • 1/2 tsp salt

Sopes are one of my top 3 comfort foods! These Mushroom Sopes are flavorful, filling and so delicious. Making sopes has become one of my favorite rituals in the kitchen. It’s a recipe that needs a little more TLC than others, but the delicious meal you create from scratch makes it all so rewarding!

Sopes are a traditional Mexican dish consisting of a fried masa base with savory toppings. In this case, refried beans and mushrooms! This dish originates in the central and southern parts of Mexico, where toppings typically consist of chicken, vegetables and salsa. What I love about sopes is that they are extremely versatile, as you can choose whatever toppings you’d like to enjoy on top of the fried masa. This fried masa can be most closely related to a really thick corn tortilla.

These mushroom sopes have become my favorite way to make sopes! With a base of refried beans and grilled mushrooms, I top it with cabbage, crema, salsa, avocado and a squeeze of lime. The flavors all tie together into the most delicious sopes!

Mexican Sides & Mains

Mushroom Sopes

SEE recipe

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, veg 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 

Fried Squash Blossom Tacos are such a yummy dish to make when squash blossoms are in season in the summer!

Mexican Sides & Mains

Fried Squash Blossom Tacos

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  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 the other salsa ingredients. Blend in 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 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 top 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.


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 tastes so close to traditional aguachile you’ll be surprised its 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

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  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


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