1. Slice diagonally through part of your nopales on each side. Salt each side and let sit for 10 minutes to get rid of any sliminess!
2. Rinse well under cold water. You can enjoy right away, or pan fry it for 5 mins to grill.
3. Toast your bread in your pan.
4. Mash together your avocado with some salt and lime. Spread across your toast. Add your grilled (or not grilled) nopales on top. Add your salsa mocha herb of choice, salt and olive oil. Enjoy!

For the tortillas

1. Cut tortillas into triangles and place in air fryer. Decide if you would like to fry your tortilla chips or air fry. (Frying is the more delicious and traditional way IMO.) FOR FRYING: add 1/3 cup of high heat oil to a deep pan. Bring to medium heat. Once hot, add an even layer of tortilla chips to the oil and cook for 1-2 minutes on each side or until golden. Place fried tortilla chips on a plate lined with paper towels and lightly sprinkle over salt. Repeat with the remaining tortillas. FOR AIR FRYING: spray with oil, sprinkle with a pinch of salt and set at 400 degrees for 8 minutes. Half way through, move the tortilla chips around by shaking the air fryer handle. Should be golden and crispy. 

For the salsas

1. Add all salsa ingredients to your fryer (except cilantro and salt) and set at 400 degrees F for 15 minutes checking half way through. 
2. Blend salsa ingredients with a handful of cilantro and a good pinch of salt and blend until smooth! 

Throw it all together

1. In a pan over medium heat, add tortillas, (*if adding vegan egg) add evenly over tortilla chips, let it cook for 4 minutes.)
2. Cover each side with salsas, then sprinkle with cheese and cover on low heat for 5-6 minutes or until cheese is melted.)
3. Top with cashew crema or vegan sour cream & enjoy!

Combine all ingredients to your pot. Simmer and froth with a molinillo or a whisk. Enjoy!

1. Cover cashews with boiling water and let soak for 15 minutes Or you can soak cashews over night!
2. Strain cashews and place in the blender with lemon juice, salt, garlic powder, water, nutritional yeast and BLEND on high for 1 minute. If you need a bit more liquid add 1-2 tbsp more of filtered water. Should be super smooth! 
3. You want it slightly runny so you can drizzle easily! Store the rest in a jar sealed tight for up to 4 days! 
4. It will get slightly thicker after refrigeration!

1. Prep: chop all of your vegetables. In a pot over medium heat add 2 tbsp olive oil, then add in finely diced onion. Saute the onion for 2 minutes then add in garlic and tomato and lower heat to low. Cook for 6 minutes then add in cut corn, carrots, potatoes, and dried oregano. Mix to combine.
2. Then add in 8 cups of vegatable broth. Bring the heat to medium-high and boil for 15-20 minutes. Finally, add in the additional 2 cups of broth, cabbage, zucchini and cook for another 18-22 minutes on high (or until all the veggies are cooked).
3. Add in 1 tsp of salt, mix then taste and add in more salt in needed.
4. Serve hot with a squeeze of lime, sprinkle of chopped cilantro and a drizzle of salsa macha for heat!

1. Finely dice the onion and mince garlic.
2. In a pan, add 2 tbsp oil. Sauté the onion for 2 minutes then add minced garlic. Add in 3 cups of cooked beans (if some of the juice comes with that’s okay!) Cook for 4 mins on high.
3. Measure 1 cup vegetable broth or make your own: in a cup combine 1 tbsp of bouillon paste + 1 cup warm water. Mix to dissolve.
4. Carefully transfer all the beans to a blender, followed by the broth and a good pinch of salt. Blend on high until smooth then pour back into the pan and keep on lowest heat.

Fillings

1. Carefully, cut kabocha in half, remove seeds and cut into chunks. Keep the skin on! It's edible and soft.
2. Steam kabocha squash for 14 minutes or until tender.
3. Thinly cut a yellow onion, then in a pan over medium/low heat add 1 tbsp oil. Add onions and cook for 15-20 minutes on low heat, allowing them to caramelize. Once kabocha is cooked, add it to the onions followed by 2 tbsp vegan butter. Mix to combine and cook for 5 minutes. Season with salt and pepper.
4. In a separate pan add oil. Once hot, add in sliced mushrooms and cook for 5 minutes. Season with salt and pepper then add in minced garlic and cut spinach. Add in 1 tbsp vegan butter, mix and season with salt and pepper.
5. Once both fillings are ready, heat up your corn tortillas. Dip each tortilla in the beans, then place on a plate, add fillings, fold over then add more refried beans on top. Finish off with avocado, vegan creamy and salsa macha.

1. In a large pot over medium heat, add oil then add onion, garlic and sauté for 3 minutes. Then add in potatoes, carrots, celery, dried thyme and a pinch each of salt and pepper. Cook for 5 minutes, stirring occasionally.
2. Add the wild rice to the pot then add in the 8 cups of filtered water plus 2 tsp bouillon paste (or 8 cups veggie broth). Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender and rice is cooked. Should be about 30 minutes.
3. Drain cashews and add to blender with 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Pour directly into the pot of soup, then add in the mushrooms and continue to cook for an additional 15 minutes. Taste and season with salt and pepper to your liking. Serve with fresh herbs like cilantro and homemade croutons or toasted bread.

1. On an unoiled pan on the stovetop, grill all of the ingredients on both sides until blackened. The garlic will be done the quickest so remove first. This will take about 1-2 minutes and the rest will take about a total of 5 minutes.
2. Remove from pan then add the garlic to your molcajete along with a good pinch of salt and begin to mash really well.
3. Then, add the onion and peppers, break apart and mash well then add remaining ingredients and mash all together until you reach desired consistency.

Salsa Roja

1. In a large pot, fill it with water and add guajillo chilies. Boil for 10 minutes then add in all other ingredients, except the salt and cilantro. Let it come to a boil and boil until tomatoes are softened… about 12-16 minutes.
2. Transfer all ingredients to a blender, then add in 1/2 bunch cilantro (stems included) and a big pinch of salt. Blend on high for 1 minute. Taste & add more salt to your liking.

Peppers

1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes, flip and continue roasting until skin is charred and flesh is soft, about 20 more minutes.
2. Place roasted peppers in a bowl and cover bowl with plastic wrap. Let them steam for 10 minutes. Peel the blackened skins from the peppers with a damp paper towel and cut a slit on one side to carefully remove seeds, keeping the shape of the pepper whole and intact.
3. Stuff each chili with a generous amount of cheese and close up the pepper. Most people use tooth pics to seal it but I chose not to, and the batter helped to keep everything sealed.

1. In a large skillet or pan over medium heat, add about 1 tbsp oil. Once hot, add in the Korean BBQ Chik’n, cook for 5-7 minutes, moving the chik’n in the pan with your spatula every minute or so. Add a pinch of salt. Once cooked and slightly charred, remove chicken from pan, place in a bowl and DO NOT clean or wash pan. That flavor willgo into your beans!
2. For the beans, finely dice onion and mince garlic. To the same pan you cooked the Chik’n in, add 2-3 tbsp of broth to deglaze the pan then add in onion. Cook on medium/low for 2 minutes, then add in garlic and cook for 2 minutes. Add in 3 cups of cooked beans. Add in the remaining broth, let simmer for 5 minutes then mash beans. Taste and add salt to your liking.
3. In a large bowl, combine the corn masa flour and salt. Mix then add in water in thirds, mixing with a wooden spoon in between. Then once all the water is in, get in there with your hands and form dough. Let dough rest and meanwhile bring a large pan or comal to heat up on stove.
4. Grab about a golf ball sized amount of dough and roll it into a ball, if you have a tortilla press, use it! You want a 1/4 thick inch tortillas. You can also easily shape with your hands!
5. Once pan is hot, add thick tortilla to the pan (without any oil). Cook on both sides for about 1-2 minutes. It should start to bubble up a bit! This is a good sign. Remove from heat and immediately cut it diagonally using a mitten or kitchen towel to hold it because it will be hot! Place in tortilla warmer or wrap in a kitchen towel to keep warm so you can continue making more.
6. To assemble, simply add in a spoonful of refried beans, vegan chik'n, vegan cheese, salsa and fresh green onions.

1. Sort through your corn husks! I always encourage to buy more husks then you need because sometimes there will be some bad ones in a batch (some may have a little mold, holes or small bugs). Make sure to toss out the bad ones then transfer the good ones to a bowl and cover with water. You can soak either over night or at least for 1 hour!

For the masa

1. Add the vegetable shortening to mixer and beat, until very light, for about 1 minute. (You can also use a whisk and do it by hand.) Then add salt.
2. Add baking powder, and then take turns adding the instant corn masa and the vegetable broth while mixing. Continue beating until dough is as fluffy as can get. Then, add in the oil. Beat again for 3-4 minutes. Cover the masa with plastic wrap while you prepare the salsa verde and chicken.

For the salsa

1. In a medium-sized pot, add water, tomatillos (husks removed), 2-3 serranos or jalapeños, garlic cloves and half an onion. Bring to a boil and boil for 5-7 minutes or until tomatillos have turned a darker green.
2. Once tomatillos are ready, carefully strain all the ingredients and add into blender, followed by a generous pinch of salt and half a bunch of cilantro. Blend until smooth.

For the chik'n

In large skillet, cast iron or pan over medium high heat, add 2 tbsp oil of choice. Once hot, add in your chicken (I used Sweet Earth's Mindful Chik’n). Let it get golden on the bottom side, which should take 3-4 minutes, then flip to crisp the other side as well. Season with a pinch of salt and cracked pepper and cook for a total of 8-10 minutes! Once the chik’n is ready, pour over the green salsa, mix and cook for another 2 minutes. Salsa should slightly thicken.

For the assembly

1. Transfer the chik’n in salsa verde to a bowl, and strain the corn husks and pat them dry with a kitchen towel or paper towels.
2. Lay out a corn husk with the tapering end towards you. Spread about 3-4 tablespoons of masa into about a 2-3 inch square. The layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides and about two inches one the bottom without masa. Place about a heaping tablespoon of the salsa verde chik’n in the center of the masa.
3. Fold the fold over the filling then take the other side and fold over to create the tamale. Lastly, fold up the tapering bottom.
4. Prepare all the tamales and place them as vertically as you can in the pot with a proper steamer with about 1/4-1/2 cup of water in the pot. This should be right below the the steamer. Cover with more corn husks, and steam covered for an hour and a half to 2 hours. Please note every steamer/pot set up is different, so it may need to be steamed for up to two and a half hours…just make sure there is water in the bottom the whole time and steam on low heat. Add a few splashes of water to the pot if needed throughout the cooking process.
5. You know the tamales are ready when they easily come free from the husks. I like to turn off heat and let them sit for an hour to firm up a little more before enjoying. Serve with vegan crema and salsa of choice!

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For the cake

1. Preheat oven to 350 degrees F.
2. To the melted plant butter, add apple sauce, sugar, non dairy milk, vinegar & vanilla extract. 
3. In a separate bowl add flour, baking soda, salt. Whisk together then pour the wet into the dry and whisk until smooth. 
4. Grease 2 9x13 pans, with the 1 tbsp softened plant butter then pour in the cake batter into both pans, smooth the top, place in oven to bake for 25-28 min (check center w/ fork)
5. Prepare milk mixture by adding the sweetened condensed milk, evaporated milk & non dairy milk to a pitcher & whisk. 
6. Once cake is out of the oven… let cool for 40 min to an hour.
7. Slice strawberries.
8. Pierce cakes with fork various times then pour milk mixture over cakes in thirds. Letting the cakes soak in the milk, before adding the rest. Let cakes sit for 20 mins. 
9. I stacked the two cakes. Top off with vegan whipped cream & strawberries!

For the vegan whipped cream

1. Open the can of white beans; and pour only the juice into a bowl of a stand mixer or in a large bowl with an electric hand mixer. Then add in 1 tbsp lemon juice and begin to beat for 3-4 minutes until stiff peeks begin to form. 
2. Then add in powdered sugar a little at a time… about 1/2 cup at a time and mix on low speed. Beat for 4-5 minutes. Taste and add more powdered sugar if desired. You can leave it out on your counter top.

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