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.

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!

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.

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.

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.

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!

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.

1. To a large bowl add nopales. Add 2 tbsp salt then toss with hands massaging the salt into the nopales for 20 seconds then letting them sit for 10 minutes. 
2. Meanwhile in a medium or large pan over medium heat add 2 tbsp vegan butter. Once melted, add in onion and sauté for 3 minutes then add in garlic, sauté 1 minute. Add in tomatoes and sauté for 5 minutes. 
3. Return to the nopales, transfer the nopales to a large colander then rinse really well with cold water for 1-2 minutes until all the slim is removed. 
4. Move the sautéd ingredients to the edges of the pan to make room in the center for an additional 1 tbsp vegan butter then add in nopales and let them cook untouched for 2 minutes then mix to combine with the tomato, onion and garlic mixture. Cook for an additional 3-4 minutes or until nopales have darkened in color. Taste and add salt and pepper to your liking.

1. In a medium or large pot over medium low heat add 2 tbsp vegan butter or oil then add in green onions and sauté for 2 minutes then add in carrots and garlic and sauté for 2 minutes. Add in potatoes then pour in vegetable broth, oat milk, a bay leaf & salt. Mix then turn heat to medium and simmer for 20-25 minutes or until potatoes are soft and tender. 
2. Once the potatoes are fully cooked, Transfer 1 cup of the soup to a blender, blend until smooth then pour back into the pot, mix and simmer for another 4 minutes. 
3. Remove bay leaf. Top with vegan sour cream, green onions, cracked black pepper, a drizzle of olive oil & a serve with a side of bread.

1. In large pot, add 2 cups water.
2. To a mortar and pestle add all the whole spices, fresh ginger and mash, then add the mashed mixture to the water along with the peel of an orange, a pinch of salt and bring to a boil, takes about 5-6 mins. Add in 2 oat cups milk and bring to a boil again. Should take 5-6 minutes. 
3. Turn off heat and open up the two tea bags and pour the tea in, mix. Turn off heat and let sit for 10 minutes. 
4. Strain the the chai into another bowl but reserve the the chai mixture (tea, spices & orange peel).
5. Reserve 1 cup of the chai and pour the rest back into the pot. 
6. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
7. Add rice to the chai and bring to a simmer (will take about 1 min) then cover, lower heat to lowest possible and cook for 17-20 mins or until rice is cooked.
8. To a pot add 1 cup oat milk and add in the reserved chai mixture (tea, spices & orange peel). Bring to a boil, should take 5 minutes then strain the mixture, return the milk to the pot and add condensed milk, the 1 cup of reserved chai and mix. Bring to a simmer then once the rice is cooked add the mixture in. Mix and simmer for 15 minutes. 
9. Enjoy hot or cold! Store in tupperware and keep in fridge for up to 5-6 days!

1. In a blender add whole tomatillos, jalapeño, poblano pepper, cilantro, spinach, white onion, whole garlic cloves and water. Blend on high for 1 minute or until smooth 
2. In a large pot over medium heat add 3 tbsp oil then once hot add fideo and continuously stir for 3 minute or until golden then add in the green salsa and 3 cups broth and boil for 12-15 minutes. 
3. Add salt then mix. Taste to adjust salt to your liking. Serve with a quesadilla or potato taquitos and top with cheese, a squeeze of lime and cilantro. 

1. Add cashews to a bowl and cover with hot water. Set to the side to soak for at least 10 minutes.
2. Meanwhile on a skillet add 1-2 tbsp oil and add whole jalapeño and whole garlic clove and pan fry for 1-2 minutes or until golden/charred on each side. 
3. Strain the cashews. Then add the cashews to a blender along with charred jalapeño, garlic, avocado, lime juice, salt, non dairy milk and blend until smooth. 
4. Once smooth, add cilantro (including stems) and pulse it in. Taste to adjust salt. Store in fridge for up to 5 days. 
5. To serve, add a drizzle of olive oil and sliced avocado.