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!

1. Mix all ingredients in your glass and pour over ice. Enjoy!

1. Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
2. In a large pan over medium heat add oil. Once hot add onions and sauté for 3 minutes.
3. Push the onions to the edges of the pan and add a touch more oil to the center of the pan if needed... add in the zucchini and cook for 5-6 Minutes. Lightly season with salt. 
4. Add in the tomatoes and minced garlic and cook for another 5-6 minutes.
5. Drain the cashews and add to blender along with 2 cups of water. Blend on high for 1 minute, until smooth. 
6. Add the cashew cream to the vegetables and mix. Season everything with salt and pepper to taste and let it simmer on medium low for 5-6 minutes or until thickened. Garnish with chopped cilantro. 
7. Enjoy with tortillas or as a side!

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!

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.

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.

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.

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!)