Creamy Poblano Potato Hash

• 3 poblano peppers (often called pasilla peppers)
• 2 tablespoons vegan butter or neutral oil
• 3/4 white onion or yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1.5 lbs Yukon gold potatoes, diced small (skin on or o) 1/4 bunch cilantro, chopped
• 1/2 cup shredded mozzarella (for vegan brands I recommend violife, miyokos fresh mozzarella or follow your heart)
• Salt to taste

Cashew Crema

• 1 cup raw cashews
• 1 filtered cup water, divided
• 1/2 a lemon for 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder

Chorizo Frijoles

• 2 tablespoons neutral oil
• 1/4 white or yellow onion, finely diced
• 2 cloves garlic, minced
• 12 ounce package soy chorizo
• 2 (15 ounce) cans pinto beans or 3-4 cups homemade beans in bean broth
• ‍4 tablespoons cashew crema

Carajillo

• 2 (2 ounces) shots espresso
• 1 1/2 ounces licor 43
• Ice
• Zest of orange, small pinch
• (Optional) 2 cinnamon sticks or garnish)

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