1. In a medium-sized pot, add 3 cups water, cinnamon sticks, peeled ginger, ground all spice, ground cloves, and ground nutmeg. Bring to a boil… takes about 5-6 mins.
2. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
3. Add rice to the pot and bring to a simmer (will take about 1 min) then cover. Lower heat to lowest possible and cook for 15-22 minutes, or until rice is cooked. A little bit of water will be left over and that’s fine… as long as the rice is cooked.
4. Heat up 3 cups of non-dairy milk in the microwave or over stove top. Add the vegan condensed milk to the hot non-dairy milk as well as the pumpkin purée. Mix and then add it to the cooked rice pot. Cook on medium heat for 20 minutes, mixing throughout. (Should be on lowest heat.) You can leave in cinnamon stick until the end of cooking.
5. Taste and adjust sweetness to your liking! I felt that the vegan condensed milk made it perfectly sweet but feel free to add additional sugar or pure maple syrup to your liking.
6. Enjoy hot or cold! Store in tupperware and keep in fridge for up to 5-6 days!

1. Cover your cashews with hot boiling water! Set aside to soak for 10 minutes or more.
2. Strain cashews, place in blender with onion, garlic, filtered water, juice of a lime or lemon, pinch of salt & pepper, and 2-4 chipotle peppers from a can. These peppers can be really spicy so start slow, adding 1-2. Taste and add more if you want it spicier! Blend until smooth.
3. In the same pan you cooked the onion and garlic, add the riced cauliflower and broccoli package and cook for 5 minutes. Season with a pinch of salt and pepper then pour in about 1/2 cup of sauce. Mix and cook for an additional 3 minutes.
4. On a pan, heat your corn tortillas on both sides and then start assembling your taquitos. Adding 2-3 spoonfuls of your filling and rolling them up. You can pan fry or air fry them. If you choose to air fry brush or spray a little oil on them then place in oven at 400 for 6-7 minutes or until golden and crisp!
5. Once out of the oven, smother in your creamy chipotle salsa, too with avocado and enjoy!

1. Cover the cashews with hot water and let soak for at least 15 minutes.
2. Roast poblanos, garlic, onion and jalapeños in the oven or air fryer at 450 for 7-9 minutes or on the stove. I added 1-2 tbsp oil to the pan but you can do it without oil too. Roast until charred on all sides, rotating the ingredients as they cook. Should take 6-8 minutes. *You will need to remove the garlic after 1-2 minutes! Don’t let it burn!*
3. Once the poblanos and jalapeños are done roasting, place in a bowl and cover with plastic wrap. Let them sit and sweat for 5 minutes, then with your fingers, peel off the outer charred layer.
4. Drain the cashews and place in the blender with poblanos, jalapeños, onion, garlic, a good pinch of salt, ground pepper, cilantro (with the stems), nutritional yeast, water and blend until smooth. Should be a thicker dressing. You can add a touch more of water if needed/desired.
5. Pour into a container and place in the fridge to chill. Meanwhile, thinly chop your cabbage. Once the dressing has chilled for 20 minutes, add the cabbage to a bowl then pour over desired amount of dressing. Toss then squeeze over the juice of a lime, drizzle a couple tbsp of extra virgin olive oil and top off with a pinch of salt and freshly cracked pepper!
6. Enjoy right away or chill in fridge for an hour! Left overs can be kept fresh in fridge, sealed tight for up to 5 days.

1. Preheat air fryer for 3 minutes.
2. Add euros to the air fry basket and air fry for 2 minutes.
3. Remove from basket and add desired toppings!

Combine all ingredients in a large bowl, mix to combine. Taste and adjust seasonings & salt to your liking. Enjoy right away or cover and place in fridge to chill before enjoying. Stays good in fridge for 5 Days!

1. In a small bowl, stir together 1/2 sugar and 1/2 tbsp cinnamon then set to the side. In a medium sauce pan, combine water, oil, vanilla, sugar, and salt. Bring to a boil. Remove from heat. Immediately stir in flour mixture until the dough forms a ball. Let dough cool until it can be handled, about 15 minutes. 
2. Load dough into a piping bag (with a corner snipped off, fitted with a large star tip.) If you don’t have a churros press!
3. Heat oil in a large pot, until it reaches 375F... (if you don’t have a oil thermometer, keep on medium/low heat... and always test one first to see if you need it higher or lower in heat. Fry churros until golden, about 2-3 minutes. 
4. Use tongs to remove them to the paper towel-lined plate then directly put them into the cinnamon sugar, making sure they get nice and coated. Repeat with any remaining dough. 
5. Serve warm or at room temperature, with Chocolate sauce! .* Churros are best the day they are made*
6. For the chocolate dip just chop chocolate into chunks, place in bowl then microwave for 15 second intervals stirring in between until melted and smooth.

1. Prepare the masa by combining the corn flour with warm water. Whisk well. You can also do this in a blender.
2. In a pot add 5 cups water (if you choose to do half milk then only do 2 1/2 cups water and hold off on adding the 2 1/2 cups of milk).
3. Then, add in cinnamon, cloves and piloncillo. Bring to a simmer then add in chocolate. Break it up with wooden spoon (then if you’re adding milk, add in the 2 1/2 cups milk) let it all simmer for 3-4 minutes. Lastly, add in the masa and water mixture and use a strainer!
4. Mix to combine and simmer on low. Whisk well, taste and adjust to your liking!

1. Peel squash, remove seeds and cut into chunks. Add to a pot with the water, piloncillo, cloves, cinnamon & vanilla. Cover with lid and cook on medium heat.
2. After 15 minutes, move the lid an inch to the side so it can release steam… move around the squash every 5 minutes and continue to cook for 35 minutes or until squash is caramelized and soft!
3. Serve with a side of oat milk or pour the milk on top of the warm candied squash. ❣️I love a sprinkle of flakey sea salt on top too!

1. Remove tofu from package, strain the water out, wrap in paper towel and press for a few seconds to drain excess water. Break apart into blender and add all the other ingredients! (Minus the diced jalapeño.)
2. Once smooth, spoon out into jar or container (that has a lid), add jalapeños, mix then seal with lid. Place in fridge for a few hours or overnight!

1. Set air fryer to broil setting to preheat. Cut the grapefruit in half. Then carefully cut the sections, careful not to cut through the peel.
2. Thinly slice 3 pieces of vegan butter. Place on top of grapefruit and sprinkle sugar, cinnamon, tiny pinch of salt on top as well. Place on the baking tray lined with parchment paper and place in preheated air fryer. Broil for 5-6 minutes. It will be ready when the top is caramelized and parts are slightly charred.
3. Enjoy straight away as is or with a scoop of vanilla vegan ice cream would be delicious too!

1. Carefully cut open your plantain, cut into rounds or 1/4 inch thick rectangles. Bring a pan to medium / high heat. Add 2-3 tbsp oil and pan fry plantains in Both sides for 1-2 minutes or until golden. 
2. Transfer plantains to a plate lined with paper towel to absorb extra oil, sprinkle with a little salt. Serve warm with a generous drizzle of vegan condensed milk!

1. Preheat oven to 325°. Lightly coat a 8x5" loaf pan with 1/2 tsp olive oil. Line bottom of pan with parchment paper, leaving overhang on both long sides.
2. In a small bowl, combine 3 tbsp ground flax and 8 tbsp water. Whisk together and set aside for 10 minutes.
3. In a medium bowl, whisk flour, cinnamon, salt, baking powder, baking soda, ground nutmeg, and ground cloves.
4. In a large bowl whisk flax mixture, pumpkin purée, vanilla extract, fresh ginger, & cane sugar in a large bowl. Slowly pour in in oil while you whisk constantly until mixture is well incorporated. 
5. Gently fold 1/4 of dry ingredients into wet mixture, until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over top of bread then sprinkle 1 tbsp cane sugar. Bake bread 80–85 minutes. (Check center with toothpick to ensure the inside is baked through.)
6. If you have *patience* lol … Let cool in pan for at least 20 min before removing from pan.