1. In a bowl combine all sauce ingredients (except garlic & green onions) mix to combine. Heat sesame oil in sauce pan over medium/ low heat. Add the minced garlic and green onions cook for 1 minute. Add the sauce mixture and bring to a simmer. Cook for 1-2 minutes or until just thickened.
2. Remove tofu from package, pat down gently with paper towel to absorb extra water, then pour over desired sauce, fresh green onions, chili crisp and enjoy!

1. Prep lettuce, cut limes, avocado, squeeze lime over avocado slices.
2. In a large pan over medium heat add about 1 tbsp oil then add in your vegan shredded chik’n, season with a pinch of salt and pepper and sauté for 6-10 minutes until cook and slightly charred.

For the homemade sopes: 

1. In a 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. Take a golf ball size and roll in between hands then flatten to make a disk about 1/4 inch thick.
2. Get a large pan over medium high heat. Cook it quickly for about 1 min on each side. Remove from heat, let cook for a couple seconds then using your fingers create the sopes by creating edges. then continue with the remaining masa. Once they're all made add enough oil to the pan to cover the bottom and pan fry your sopes on both sides for about 1 minute until golden.

Throw it all together:

1. Smother beans on each sopé, then add vegan chik'n, then lettuce, crema, salsa, avocado, cilantro, squeeze of lime!

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1. Chop nopales small, then add to a bowl and cover with 3 tbsp course sea salt. Toss with your hands for 5Minutes then let sit for another 5 minutes.
2. Rinse under cold water really well, moving the nopales around.
3. Add to a bowl with all the other prepared ingredients, taste and adjust seasonings to your liking.

1. (Optional…you can keep skin on if you want) Begin by peeling the skin off each cucumber.
2. Then roughly chop, add to blender with 3 cups water on high speed for 1 minute. Then add in another 2 additional cups of water, juice of a lime + cane sugar to your liking and blend again.
3. You can strain for a smooth consistency or keep the pulp.

Can Store in fridge for 2-3 days

1. In a large pan over medium heat add about 1/2 tbsp of oil and sauté onions for 3-4 minutes. Season with salt and pepper.
2. Remove them from the pan and add an additional 1 1/2 tbsp oil and add in your mushrooms. (I shredded my oyster mushrooms with my fingers but if using a different variety of mushrooms thinly slice instead.)
3. Sauté mushrooms for 6-10 minutes until golden. Season with a pinch of salt and pepper. Add the onions back in an mix to combine. Cook until the mushrooms are nice and golden and cooked.
4. Add the mushroom and onion mixture to a bowl and add in buffalo sauce. Mix to combine and add more if you want it more saucy!
5. Form your grilled cheese by buttering up one side of each bread, then flip over to add a few slices of vegan cheese, then follow up with a generous amount of the buffalo mushroom mixture, then take to a pan or panini press to crisp up and allow cheese to melt. (Vegan cheese can be a little tricky to melt, I recommend adding 1 tsp of water to a pan & covering pan with a lid! Should do the trick.)
6. Serve with extra uffalo sauce if you so desire and enjoy! 

1. Slice onion and jalapeños, add to your jars separately, along with garlic cloves.
2. In a pot, combine all the ingredients and let it come to a simmer. This should take 5-6 minutes. Turn off heat, let it cool for 10 minutes then pour into your jars.
3. Let it rest on the counter for 45 mins to an hour & enjoy!
4. Store in fridge. The longer they sit, the more pickled/better they taste!

1. In a bowl, combine 1/2 cup warm water, then sprinkle over sugar then active dry yeast. Do not mix! Let it sit for 5-7 minutes to activate. 
2. In a large bowl or stand mixer bowl combine bread flour and salt. Mix then add in the activated yeast mixture and 1/3 cup warm water. 
3. Mix with dough hook or wooden soon then add another 1/3 cup warm water. Mix again and add the remaining 1/3 cup of warm water, mixing well to bring the dough together. Knead with your hands or dough hook for 5-7 minutes until a smooth dough is formed. 
4. Grease a bowl with 1 tsp of oil then add the dough ball to the bowl and cover with a kitchen towel . Let it sit for 1-2 hours so it doubles in size.
5. After it has doubled in size, divide into 8 dough balls. Then shape them into smooth round balls. Cover with kitchen towel to let rest for 10 minutes. 
6. Meanwhile preheat oven to 425 degrees F and bring a pot of water to a boil and once boiling add 1 tbsp baking soda. 
7. Grab a bowl or plate and add about 1/4 cup sesame seeds or everything bagel seasoning. 
8. Grab each dough ball and using your thumb and index finger press down in middle to make a hole… stretch with both fingers to create a hole that is about 1 1/2 inches - 2 inches wide. 
9. Add the bagel to the boiling baking soda water and boil for 2 minutes om each side. Remove bagel and dip directly into the sesame seeds then carefully lift and place on baking sheet. 
10. Repeat with the rest of the dough. You can boil multiple at a time depending on pot size. 
11. Bake bagels in preheated oven for 18-22 minutes or until golden.

1. Steam or boil peeled and chopped potatoes for 15-20 minutes until fork tender and cooked all the way. In a bowl, add cooked potatoes, salt, pepper, garlic powder, vegan butter and non dairy milk. Mash to combine.
2. Heat tortillas slightly so that they are bendable. I usually wrap a stalk of tortillas in a dish towel and microwave for 30-45 seconds until soft. Or you can heat them individually on a pan.
3. Add 2-3 tbsp potatoes to the center of a tortilla and roll it up. Don’t let too much of the potato near the edge.
4. Add enough oil to the bottom of a pan (about 2 inches) and fry for 2-3 minutes on each side or until golden brown. BE CAREFUL frying!  Add your crispy tacos to a plate lined with paper towels. Do this in batches leaving some room in between each taco. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides.
5. For the creamy salsa, roast peeled tomatillos until charred on both sides and in a pot combine cashews, Serrano and garlic cloves and boil for 15—20 minutes ( you can Also boil these along with the potatoes to make it easier). Add the boil cashews, Serrano pepper (stem removed), garlic, tomatillos, a pinch of salt, 1/4 cup water and handful of cilantro to a blender and blend on high! Blend until smooth. Taste and add more salt if needed
6. To serve, add a few spoonfuls of salsa to plate, then add your rolled tacos, top off with more sauce and crema!

1. Sort through your beans and remove any pebbles or small rocks. You may find 1-2 in each batch of beans. Strain your beans really well then add to pot. 
2. Cover the beans with filtered water, you want about 1-2 inches of water above the beans. Add in 3/4 of onion (cut in big chunks) and peeled whole garlic cloves. Do not add salt yet, we will add later.
3. With the lid off, cook the beans for around 2 hours or more or until the beans are fully cooked, soft and tender. Throughout the cooking process you will need to add 2-3 cups of additional (HOT) filtered water as the water in the pot will begin to evaporate.
4. Once the beans are cooked and tender add a generous 2 pinches of salt, mix then taste, add more salt to your liking.
5. Chop the remaining white onion and jalapeños… remove the seeds! 
6. In a pan add 2-3 tbsp oil. Then sauté the onion and jalapeño for a few minutes. Add in at least 3 cups of cooked beans, if some of the juice comes with that’s ok! 
7. In a cup combine 1 tsp of bouillon paste + 4 tbsp warm water. Mix to dissolve then add into beans. Mash beans, taste… add salt to your liking and enjoy!

1. In a large bowl combine flour and salt. Then add the oil and mix with a fork until you get a wet sand texture.
2. Slowly add 1 cup of water, only adding half the amount in at first, mixing as your pour, Keep mixing as you slowly add in the other 1/2 of the water …. and then using your hands bring the dough together. You want a soft dough.
3. Cover the dough with a kitchen towel and let sit for 10 minutes.
4. Divide dough into 12 balls. Then cover them with kitchen towel. Roll out one at a time on a lightly floured surface. You want it fairly thin.
5. If you plan to enjoy them all in that moment you can heat your tortillas normally on a hot pan or comal OR if you want to store them in the fridge… only cook for 5 seconds on each side (on low heat) of the tortilla then place in zip lock, dust the top with a tiny pinch of flour and continue to slightly heat the remaining tortillas.
6. This way when you’re ready to enjoy you can cook on medium/high heat and cook them all the way through! Makes for really fresh tortillas all week long!

1. In a pot add 2 cups of water a bring to a boil then add in the dried hibiscus flowers and boil for 5 minutes. Strain into a pitcher…at this point you can choose to add sugar or keep unsweetened.
2. Add in 4 cups of cold water. Mix to combine then add in sliced strawberries. Let it sit 10 minute while you prepare your cocktail ingredients
3. Pour margarita salt on a plate. Line the rim of a glass with lime and then dunk the rim in the salt.
4. To the cocktail shaker add ice, tequila, simple syrup, orange bitter, strawberry hibiscus tea. Add lid and shake well.
5. Add fresh ice to your glass and pour in drink. Top off with additional fresh strawberries and enjoy.

1. Rinse rice really well and let it dry as much as possible.
2. Make broth if using bouillon if not measure out 2 cups broth
3. Chop 1/4 onion really small and set aside. Then with the other 1/4 of an onion chop into big chunks and place into a blender followed by the 2 ripe roma tomatoes and 2 garlic cloves. Blend on high for 1 minute.
4. Add 2 tbsp oil to pan then add rice (rice should be mostly dried, Add rice and cook on high heat constantly moving it around for 4-5 minutes…DO NOT TAKE YOUR EYES OFF RICE, KEEP MOVING IT AROUND. Then once golden add onion. Cook for 2 minutes continuing to move around in pan.
5. Add the tomato sauce and cook for 4 minutes moving constantly then add broth, Bring to a simmer, will take 2 minutes. Then cover, bring to lowest heat and cook for 17-22 minutes or until all the liquid is evaporated and rice is perfectly cooked.