1. Combine all ingredients in a blender or food processor.
2. Blend until smooth! You can add a splash more of citrus or water if needed.
3. Top with chamoy, tajin & saladitos if you wish!

1. Combine all ingredients in a bowl, mix to combine! Keep in fridge for up to 2 weeks!

1. In a large pan over medium heat add 2 tablespoons oil then add in the tofu. Immediately move the tofu around to evenly coat the tofu in the oil then let the tofu cook for a few minutes uninterrupted then move the tofu to cook around and cook for an additional few minutes.
2. Once all the tofu is slightly golden, remove from the pan then add an additional 1 tablespoon oil. Add in the zucchini and cook for a few minutes uninterrupted. Move the zucchini around then add in onion and cook for an additional few minutes or until golden.
3. Add the tofu back into the pan with the veggies and evenly add soy sauce or maggi, Toss to combine and cook for a few extra minutes. Season with salt and pepper! Enjoy over rice, in tortillas or over Asian noodle stir fry and enjoy!

1. Using a mortar and pestle mash the cinnamon, cardamom pods, black peppercorn, star anise, cloves, & fennel
2. Combine spices in a pot with 4 cups of water and ginger.
3. Boil for 12 minutes then turn off heat and add the black tea. Let steep for 5 minutes
4. In a large bowl combine 1 cup of rice with everything in the pot
5. Let soak overnight or at least 4-5 hours
6. Add the soaked ingredients to a blender and blend on high for 1-2 minutes
7. Place a nut milk bag (or cheese cloth) over the opening of a pitcher, pour the liquid through the bag and gently squeeze to release the liquid into the pitcher. *The nut milk bag is very important to avoid a chalky horchata texture!*
8. Rinse blender then pour the mixture back into the blender. Add maple syrup or sweetener of choice, vanilla bean paste, and salt. Blend to combine
9. Add a couple cups of ice and the mixture into the pitcher, then add 4 cups of almond breeze almond and oat blend. Mix to combine.

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1. Cook pasta according to directions on the package.
2. In a large pan over medium heat add 2 tablespoons oil.
3. Once hot add tomatoes, onion, garlic & zucchini. Cook for a few minutes on each side or until both sides are golden.
4. Transfer everything in the pan into a blender along the rest of the sauce ingredients and Blend until smooth.
5. Transfer the sauce back into the pan. Bring to medium low heat and add vegan butter, mix and let the butter melt
6. Add the cooked pasta in, mix to combine then serve with a sprinkle of fresh herbs, salt & pepper, optional drizzle of olive oil & top with cheese and protein of choice if you desire and enjoy!

1. In a food processor, add the peanuts and pulse several times until you get a powdered crumbly texture. *do not just blend, it's important to pulse to avoid making peanut butter*. (If using almonds, simply add in 2 1/2 tablespoons avocado oil & optional vanilla and cinnamon) . You know it's ready when you can grab a small amount and press between your fingers and it sticks together.
2. Transfer to a bowl then using a fine mesh strainer, add in powdered sugar and dust the peanuts (or almonds) with the sugar. Using your hands, Combine.
3. Grab about 2 tablespoons of the mixture then on a clean counter, use the palm of your hand to flatten into a 1/2 inch thickness, using a 2 inch circle cookie cutter, press into the mixture and remove the excess mixture and add it back to the remaining mazapan mixture.
4. Place the mazapan on a piece of wax paper and repeat with remaining mixture.
5. To a microwafe safe bowl, add the Hu chocolate chips. Add to microwave and heat for 30 seconds, mix, then heat again for 15 seconds, mix then repeat until the chocolate is perfectly melted.
6. Gently lift a mazapan and dunk half (or full, do youuuu) into the melted chocolate then careful place back onto wax paper. While chocolate is still melty top with peanuts, salt or a piece of Hu chocolate bar.

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1. Cook orzo pasta according to package directions.
2. Meanwhile, in a small pan over medium heat add 2 tablespoons oil then once hot add in onion, whole garlic and whole Serrano. Pan fry ingredients for 2-3 minutes on each side or until golden... the garlic will be ready first, remove from pan and place in blender to avoid it from burning.
3. Once the onion and Serrano pepper is ready, add to blender, then add in the lime juice, tahini, cilantro, cold water, generous pinch of salt and blend on high until smooth.
4. Once the orzo pasta is cooked, drain then add to a large bowl and pour over dressing. Mix then place in fridge to chill for about an hour.
5. Once ready to serve add protein of choice, capers and cheese to your liking. Mix before enjoying!
6. This makes for great leftovers throughout the week!

1. To a motor and pestle add fresh turmeric and ginger. Mash into small pieces. * you can also cut or grate the turmeric and ginger *
2. In pot over medium heat add in the ginger and turmeric. Cover with 2 cups of water then bring to a boil.
3. Mash the whole spices in a motor and pestle; 8 whole peppercorns, 6 whole cloves, 6 cardamom pods, 1 cinnamon stick.
4. Once boiling, boil for 5 minutes add the spices and 2 cups milk warm milk (I used 1 cup coconut , 1 cup oat milk). Bring to a simmer then once simmering turn off heat, add coconut sugar, vanilla bean paste, pinch of salt, mix and let sit for 5 minutes.
5. (Optional) I like to use a molinillo to make it frothy!
6. Place a fine mesh strainer over a cup then pour it through. *You can remove the bigger pieces of ginger and turmeric prior, to make pouring into glass easier *
7. Enjoy hot or iced

1. Place Cashews in a bowl then cover with hot water and let soak for 10 minutes or overnight.
2. In a pan over medium heat add a couple tablespoons oil. Once hot add onion and garlic. Sauté for 2-4 minutes or until everything is golden. Add the onion and garlic to the blender.
3. Drain the water from the cashews then add cashews to the blender along with half the tofu (about 8 ounces), lemon juice, non dairy milk, olive oil, salt, garlic powder & optional nutritional yeast. Blend until smooth.
4. Add the other half of the tofu to a bowl and using your hands, crumble the tofu. Add the blended mixture to the crumbled tofu and using a spoon mix to combine.
5. Wrap a stack of corn tortillas in a lightly damp paper towel and heat in microwave for 20 seconds. Option to heat the tortillas on a comal or pan. The heating of the tortillas is important so they don't tare when rolling.
6. To one end of each tortilla add a spoonful of tofu cashew cheese and roll.
7. Continue until you use up all the tortillas and cheese.
8. To a deep pan over medium heat, add about 1/4 cup high heat oil or enough oil to evenly coat the bottom of the pan.
9. Once hot, place the taquitos in the pan seam side down. Pan fry for 2 or so minutes on each side or until golden.
10. Enjoy your taquitos with salsa, lettuce, onion, cilantro and enjoy!

1. In a blender, combine roma tomatoes, onion, garlic, chipotle peppers and 1 cup of vegetable broth. Blend on high for 1 minute.
2. In a large pot over medium heat, add oil then pasta and continuously move around for 1-2 minutes or until pasta is golden.
3. Add in the blended tomato sauce and mix to combine, continuously moving it around for 5-6 minutes or until sauce slightly thickens then add in 6 cups of vegetable broth. Mix to combine.
4. Lower heat and let everything come to a gentle simmer for 5 minutes or until pasta is fully cooked. Add a generous pinch of salt then mix again. Taste and add more salt if needed. Lower heat to the lowest and let simmer for 20 minutes or so just to let the flavors develop more. 
5. For the crema, simply combine everything in a blender and blend on high until smooth. If needed add a few more splashes of non dairy milk. Taste and add more salt if needed.
6. Serve sopita with a dollop of crema, fresh cilantro & a generous squeeze of lime!

1. In large pot, add 2 cups water then add the cinnamon stick and bring to a boil... takes about 5-6 mins. Add in 2 cups non dairy milk of choice and bring to a boil again. Should take 5 minutes.
2. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
3. Add rice to the pot then cover, lower heat to medium low and cook for 17-20 mins or until rice is cooked.
4. Once rice is cooked add in 2 additional cups of non dairy milk, sweetened condensed milk, dark chocolate, tablet of Mexican chocolate, vanilla bean paste & sugar... mix to combine until chocolate is melted. 
5. Lower heat to lowest then add a good pinch of salt, mix again. Keep over low heat for 5 minutes then taste and add more sugar if desired. Turn off heat. 
6. Enjoy hot or cold! Store in Tupperware and keep in fridge for up to 5-6 days!
7. For the whipped cream topping simply place ingredients in a cup or small bowl and using a hand blender or frother, froth on high until whipped cream is formed!

1. If using spices add to tea bag or thin cloth, tie the bag or cloth and add to a pot. Then add water, cinnamon stick, piloncillo. Heat over medium high and Bring to a simmer, will take 4-5 minutes. Remove the spices then add oats.
2. Cook for 2-3 minutes then add in milk and a pinch of salt. Taste & add more sweetness and milk to your liking.