1. Rinse dried peppers, remove stems and seeds, and soak in hot water for about 20 minutes.
2. In a large pot with 6 cups of  water, boil onion and tomato for 6 minutes.
3. Once peppers are soft and the onion and tomato are done boiling blend peppers, onion, tomato, garlic, 1/2 cup of water and 1 tbsp oregano, until very smooth. Add water as needed to reach smooth consistency.
4. In a medium pot, sauté  diced onions for about 2 minutes. Add the sliced onions and cook for another 4 minutes.
5. Add broth and small portions of chile mixture a little at a time to your liking, then add hominy.
6. Add the 2 tbsp of vegan bouillon or salt to taste.
7. Heat through for about 15-20 minutes on medium heat.
8. Serve in a bowl and add small shredded cabbage, diced onion, and radish.
9. Add lemon  and dried oregano to taste.

1. Pre-heat oven to 350°F. Cut the tortillas into wedges.place in a bowl and sprinkle over the juice of half a lime or lemon. Sprinkle with salt, pepper, garlic powder, chili powder and Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over, bake for another 6 or until they are just beginning to color and harden.
2. Prepare beans, lettuce, tomatoes,onion, cilantro and avocado and set to the side.
3. Open cans of jackfruit and rinse thoroughly with water. Place jackfruit in a large bowl and use hands or a fork to shred. It should look like shredded chicken.
4. In a medium bowl stir together the chili powder, paprika, garlic powder, salt and pepper. Add the shredded jackfruit and toss covering the jackfruit with the rub.
5. In a large skillet over medium heat, sauté onion. You can sauté with your choice of 1 tablespoon any oil or use water. Sauté for about 4 minutes and then add your jackfruit and 1/4 cup vegetable broth. Cook for 7 minutes and then add the remaining 1/4 cup of broth. Cook for another 5 minutes, turn off heat and set aside.
6. In a large skillet over medium heat, place whole tomatillos,onion and pepper and let cook for 5-6 minutes until the tomatoes and onion begin to soften. Place tomatillos, onion, Serrano peppers, salt and pepper into a blender and blend for 30 seconds or until well combined. Pour sauce over the jackfruit mixture and mix together until well combined.
7. Place all cashew cream ingredients into a high speed blender or food processor and blend until smooth and creamy.
8. Once tortilla chips are cooked and cooled, essemble nachos by placing a generous amount of jackfruit mixture on top of chips, along with tomatoes, mashed avocado, corn, onion, cilantro and black beans. Finish off with a drizzle of cashew cream and enjoy!

1. Place wedged potatoes into a gallon bag with all the ingredients
2. Seal bag and shake until potatoes look well coated with the spices and herbs.
3. Place potato wedges on a baking sheet lined with aluminum foil or parchment paper, allow for room in between each potato wedge this way it allows for potatoes to crisp up.
4. Bake at 425 F for 30-35 minutes or until golden and crispy.
5. Meanwhile caramelize the onions in a large pan over medium heat. Sauté the onions in  for 12 to 15 minutes in 3 tbsp on water. At this point they should be starting to get some brown colour throughout. Then add salt and stir to combine. Turn down heat to medium low in order to caramelize evenly. They will take another 25 to 35 minutes to get a deep golden brown color.
6. Place all thousand island sauce ingredients in a small bowl and whisk together until a creamy consistency is reached and refrigerate until ready to use.
7. Place bell peppers, potatoes and carrots in a pot of boiling water and let boil for 10 minutes or until veggies are soft.
8. Place all your nacho cheese sauce ingredients into a high-speed blender or food processor and blend until smooth.
9. To assemble, Place fries on a serving dish. Drizzle with a generous amount of cheese sauce, top with caramelized onions, then a generous amount of thousand islands dressing, then more onions on top. Serve while still hot and enjoy with FRIENDS AND FAMILY!

1. Mix the yeast and water and let sit for about five minutes. Then add flour and salt. Mix until dough comes together with hands or use a mixer. If its too sticky, add more flour. When it comes together set it in a bowl cover with plastic wrap and set aside to rise for one hour so it can rise and double in volume.
2. While your dough is rising, combine soaked raw cashews, nutritional yeast, almond milk, salt, garlic and basil in a food processor or blender. Blend until a creamy and set aside.
3. Once your dough has sat for an hour create a clean surface area, dust flour on your working area and begin to flatten out your dough or you can roll it out with a pizza roller. Add as much of extra flour to your dough as you need as it can be sticky. carefully cary the pizza over to your dish and pinch the outside to create a crust. Spread your sauce on your pizza and top with vegetables.
4. Bake in the oven for 25 minutes or until crust is slightly golden at 400 degrees. Once pizza is done baking drizzle your basil cheese sauce over your pizza, top with fresh basil or cilantro.

1. Cook pasta according to the directions on the package.
2. Place pasta sauce, coconut yogurt and nutritional yeast to a pot over medium heat and stir until the sauce begins to simmer.
3. Mix sauce into cooked pasta noodles and top with fresh parsley, a sprinkle of nutritional yeast and fresh ground pepper.

Sweet Potato Bites with Red Pepper Hummus

1. I got this idea after seeing loaded potato skins all over the internet. This version is veganized, healthy and so good its hard not to eat the whole plate.
2. Preheat your oven to 425 degrees F. Chop sweet potatoes into discs that are 1/2 inch thick.
3. Slice bell pepper into thick slices. Season both sweet potatoes and bell pepper with garlic powder, salt and pepper and avocado oil or oil of your choice (or ditch the oil for a low fat option). Line the sweet potatoes on a baking pan and bell pepper on a separate pan. Place sweet potatoes into oven and bake for 10 minutes. After the 10 minutes are up, place the bell peppers in the oven and bake everything together for 20 more minutes.
4. (Clarification: The total bake time should be 30 minutes for the sweet potatoes and 20 minutes for the bell peppers.)
5. In a food processor place garbanzo beans, cooked bell pepper, tahini, avocado oil or any oil of your choice (optional), lemon juice, garlic powder, salt and pepper. Pulse, then blend until creamy. Simply apply a generous amount of hummus on each sweet potato disc and top with sliced green onion.

Cheesy Popcorn

1. Popcorn gets the reputation of being an unhealthy movie theater snack…
2. But at the end of the day it is just CORN! What gives popcorn a bad reputation is the butter or cheese added in! This popcorn has a “cheesy” touch with some vegan parm! So cheese like, salty and flavorful!
3. Over medium heat, in a large pot place oil and popcorn kernels and cover with a lid. Cook for 1-2 minutes or until all kernels have popped. In a food processor combine vegan parm ingredients and pulse until a fine crumble / powder is formed.
4. Remove lid and sprinkle over generous amount of vegan parm while the popcorn is still hot! Enjoy!

Mini Vegan Pretzels with Sweet and Spicy Mustard

1. These pretzels are so soft, chewy and addicting! The sweet and spicy dipping sauce is a great pair with the fluffy, salty pretzels!
2. In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, almond milk and water.
3. Add the salt and 1 cup of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. Add the flour until a soft dough is formed that clears the sides of the bowl. Should be slightly stiff.
4. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rise until doubled in size (1-2 hours).
5. Portion the dough into 8 pieces and roll each piece of dough into a round ball.
6. Lay out the rolls on a lightly floured counter. Make sure the dough balls won’t stick! Let them rest for 15-20 minutes.
7. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan.
8. Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel.
9. Place 3-4 pretzels in the boiling water and boil for 30 seconds to 1 minute on each side.
10. With a spatula, remove the pretzels from the boiling water and let the excess water drip off into the pan. Place the boiled pretzels onto lined baking sheets (lined with parchment or a silpat liner).
11. Preheat the oven to 425 degrees F.
12. Lightly sprinkle each dough ball with sea salt salt.
13. Bake for 15 minutes or until the pretzels are deep golden brown.
14. Meanwhile in a small mixing bowl combine spicy brown mustard, tahini, and maple syrup and whisk together until smooth.