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- In a pot combine 1 cup of non dairy milk,dark chocolate, cinnamon, vanilla, cocoa powder & pure maple syrup …mix over medium / low heat and let the chocolate fully melt. Remove cinnamon stick
- In your blender, add a cup of non dairy milk, the chocolate mixture, and a couple handfuls of ice. Blend in high until slushy consistency is reached. Enjoy!
- Blender or food processor
- Medium sized pot
- 2 ounces dark chocolate, chopped
- 1 tbsp cocoa powder
- 2 cups oat milk (or any non dairy milk)
- 1 cinnamon stick (or 1/4 tsp ground cinnamon)
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- Small pinch of salt
- Couple handfuls of ice
This Frozen Mexican Hot Chocolate is like a chocolate, cinnamon & vanilla slushy. So good!
I am in love with all that Mexican hot chocolate has to offer, but with this summer heat this is the solution!
It’s perfectly sweet, satisfying and delish and refreshing.
Drinks
Gluten-Free
Nut-free
Soy-Free
Frozen Mexican Hot Chocolate
- Take vegan butter out from the fridge to let it softened / come to room temp.
- Preheat oven to 400 degrees F.
- Cut a bit off the top of a whole garlic head. Then add to a piece of foil and drizzle with olive oil. Wrap it up and bake it oven for 45 minutes or until golden surface forms.
- To a bowl add softened butter, squeeze roasted garlic in, add dried herbs, mix well and enjoy straight away or wrap in plastic wrap whatever way you want and pop in freezed for 35 mins or fridge for an hour to harden up.
- Use in pasta, on bread,
- Flour tortillas and Store remaining in fridge!
- Small mixing bowl
- 1 head of garlic
- 1 tbsp olive oil
- 1 stick of vegan butter (I used earth balance)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
Make your butter fancy with this delicious and easy Vegan Roasted Garlic Herb Butter!
Salsas & Basics
Gluten-Free
Nut-free
Soy-Free
Vegan Roasted Garlic Herb Butter
- Steam, bake or boil Japanese sweet potatoes until super fork tender and cooked all the way. In a bowl, add the hot cooked potatoes, salt, pepper, garlic powder, vegan butter and non dairy milk. Mash to combine.
- Heat tortillas slightly so that they are bendable. I usually wrap a stack of tortillas in a dish towel and microwave for 30-45 seconds until soft. Or you can heat them individually on a pan.
- Add 3-4 spoonfulls of potatoes to one side of the tortilla and fold over into a taco.
- Add 1 tbsp oil to a pan over medium heat and cook for 2-3 minutes on each side or until golden brown.
- You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides before baking.
- To serve top with cashew crema & salsa to your liking!
- Large mixing bowl
- Medium/large sized pan
Makes 6-8 tacos
- 2 large Japanese sweet potatoes
- 2 tbsp vegan butter
- 3 tbsp plain non dairy milk
- Pinch of salt
- 1 tsp garlic powder
- 1/2 tsp ground pepper
- 6-8 corn tortillas
- 1-2 tbsp avocado oil
These Crispy Japanese Sweet Potato Tacos take a slightly sweet twist on your traditional potato tacos. They're so satisfying and so delicious!
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Tacos
Crispy Japanese Sweet Potato Tacos
- Grab a pan and cover with aluminum foil. Then add your whole poblano peppers to the pan and let them char on both sides. Should take 12- 18 minutes. You can also throw on the jalapeño half way through roasting the poblanos.
- Meanwhile, peel & roughly chop the onion and garlic. In a pan over medium heat add 1 tbsp vegan butter then once melted add onion and garlic and sauté for 4-6 minutes. Remove the garlic once golden and add to a blender then add in onion once it's cooked.
- To the same pan add another tbsp vegan butter then add in corn and sauté for 4-6 minutes, season with a pinch of salt and ground pepper. Then turn off heat and leave corn in pan.
- Once the peppers are charred on both sides, remove from pan and add into a plastic bag, then seal the bag and let them sit for 10 minutes.
- Meanwhile cook pasta according to directions on package.
- Return to the peppers and using your fingers take the char layer off and open the pepper up, remove stem and seeds.
- Place pepper in blender with sautéed onion, garlic, 1/4 bunch cilantro (stems included), a big pinch of salt, vegan sour cream, *start with 1 cup non dairy milk & blend. Add a couple more splashes of non dairy milk to reach the consistency desired... it will thicken up in the pan too!
- Return to the pan of corn, turn on heat to medium low and pour the sauce in. Let the sauce cook for 3-5 minutes to heat through and thicken, taste and add salt and ground pepper to your liking. Add in cooked pasta, toss, and garnish with fresh cilantro and enjoy!
- Large sized pan
- Blender or food processor
Feeds 5-7
- 1 lb pasta of choice (I used bucatini and highly recommend)(gluten free optional)
- 3 large poblano peppers
- 1 jalapeño (or 2 if you want more spice)
- 1/4 bunch cilantro (with stems)
- 4 cloves garlic
- 1 small yellow onion or half a large
- 12 ounces (or about 2 cups) white corn (I used frozen)
- 3/4 cup vegan sour cream (I used tofutti brand, it's inexpensive and at most grocery stores!)
- 1 1/4 cup non dairy milk (I used oat milk)
- 1/2 tsp salt
- 2 tbsp vegan butter
Vegan Espagueti Verde, or creamy poblano pepper pasta, is so delicious. It's the perfect combination of Italian and Mexican!
Pasta
Gluten-Free
Nut-free
Soy-Free
Vegan Espagueti Verde
- Add cut watermelon to blender. Blend on high for 1 min or until smooth. Use a mesh strainer to strain into pitcher or you can keep pulp too!
- Add 2-3 cups water and sugar to taste! You can add lime juice if you wish for citrus flavor and if you want to store some in fridge for 2-3 days definitely add lime to help preserve it!
- Serve with lots of ice!
- Blender or food processor
- Watermelon (I used a mini watermelon)
- 1/4 cup -1 cup sugar (depending on your sweetness preference and how sweet your 🍉 is)
- 2 limes (kinda optional but If you want it to last in your fridge for 3 days add the Lime juice! )
This Agua de Sandia is a great to cool you off on a hot summer day. So refreshing!
Drinks
Gluten-Free
Nut-free
Soy-Free
Agua de Sandia
- In a small bowl combine 2 tablespoons ground flax and 6 tablespoons water. Mix and set aside for 10 minutes.
- Meanwhile, whisk 1 cup flour, ½ cup buckwheat flour, ½ tsp baking powder, ½ tsp baking soda, and 1 tsp salt in a medium bowl.
- Roughly chop chocolate. Set aside a handful of chocolate to the side!
- In a bowl combine melted vegan butter and add 1/2 cup brown sugar and ½ cup cane sugar. Whisk together well then add flax mixture ,
- Molasses and vanilla extract. Whisk again for 30 seconds until smooth!
- To the dry ingredients add chopped chocolate and then add wet ingredients, then use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain.
- Cover cookie dough and chill in fridge for at least 30 minutes.
- Preheat oven to 350.
- After chilling cookie dough form cookie dough balls and place in baking sheet lined with parchment paper. To the top of each cookie add 2-3 chocolate chunks or extra mini chocolate chips!
- Bake for 12-14 minutes. Once out of oven sprinkle with flakey sea saltand let cookies sit for 3 minutes then serve with a scoop of vegan vanilla bean ice cream!
- Small bowl
- Large mixing bowl
- Baking sheet
Makes 6 gigantic cookies or 12 regular sized cookies
- 1 pint vanilla bean ice cream
- 2 tbsp ground flax + 6 tbsp water
- ½ cup vegan butter, softened at room temperature
- 1 1/2 cup all-purpose flour OR (gluten free optional)
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp salt
- 1/2 tsp molasses (optional)
- 1/2 cup dark chocolate chunks
- 1/2 cup mini chocolate chips
- 1/2 cup light brown sugar (packed)
- ½ cup cane sugar
- 1 tsp. vanilla extract
- Optional: vegan caramel/cajeta: store bought or let me know if you want homemade recipe!
This Vegan Pazookie recipe is the only dessert recipe you need in your life! The cookie is moist, chewy yet crispy, and tasted even better with vanilla ice cream on top.
Desserts
Gluten-Free
Nut-free
Soy-Free
Vegan Pazookie
- Bring a pan to medium heat
- Cut the bottom of the squash blossom and remove the little bud. Then stuff with a piece of cheese.
- Add 1-2 tbsp of oil to your pan and add the vegan cheese stuffed squash blossoms. Pan fry on both sides for 30 seconds or so or until cheese is melty and the flowers get some color.
- Heat your tortillas, add the cheese stuffed blossoms, add avocado, salsa, cilantro and enjoy!
- Medium sized pan
- Corn tortillas
- Your favorite vegan cheese (I used fresh moz by @miyokoscreamery)
- Squash blossoms (flor the calabaza)
- Avocado
- Salsa
- Cilantro
These Cheesy Stuffed Flor de Calabaza Tacos are so simple yet it's so delicious!
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Tacos
Cheesy Stuffed Flor de Calabaza Tacos
- In a bowl, add the corn masa flour. Add a good pinch of salt then add most the water, leaving about 1/4 out. Mix with your hands then add in the remaining water and really bring the masa together using your hands. Will be slightly sticky….shouldn’t be dry! If so add a splash more of water.
- Cover with plastic wrap and let it rest for 10 minutes and prep salsa verde.
- Prep your tortilla press with plastic. I think a large zip lock cut is the best but if not parchment paper can work too.
- Also prep a deep pan with 1-2 inches of avocado oil (or any high heat oil). Over medium heat.
- Begin to roll your tortillas into golf size balls. Place masa ball to the bottom of tortilla press on one of the pieces of plastic. Then cover with the other plastic and gently press to flatten,
- Remove tortilla and place on another piece of plastic and repeat making another tortilla.
- On the 2nd one add 4 sections of vegan cheese Then cover with the other tortilla.
- Press down on the edges to seal then cut into 4 triangles and gently press again.
- Add stuffed tortilla chips to the hot oil cooking for 1-2 minutes on each side or until golden.
- Place the stuffed tortilla chips on a plate lined with paper towels and sprinkle over salt. Assemble chilaquiles by adding as many chips as you want to your plate, pouring salsa over top (make sure salsa is warm - hot), top with cashew crema, cheese, cilantro & avocado!
- Large mixing bowl
- Tortillas press or something large to press tortillas
- 1 cup instant corn masa flour
- 3/4 cup + 1 tbsp (room temp) water
- Shredded vegan cheese (I used violife mozzarella)
- Pinch of salt
- Salsa verde
- Vegan crema
- Violife feta, for topping (taste like queso fresco to me 😍
- Cilantro for topping (optional)
- Avocado for topping (optional)
These Cheese Stuffed Chilaquiles are a twist on the original that make this dish a bit more filling and satisfying!
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Cheese Stuffed Chilaquiles
- Measure 40 grams of coffee (I used @lifemeasuredbytaylor digital kitchen scale)
- Add 8 cups filtered water to your pot. (You can use any pot if you don’t have a Mexican barro pot.)
- Then add in piloncillo, cinnamon stick and cloves. Being to a soft boil for 25 minutes then add in coffee, stir in. Then turn off heat. Let the coffee steep for 15-20 minutes.
- Using a fine mesh strainer, strain the coffee then serve To your liking!
- Large pot
- 8 cups water
- 40 grams (1/2 cup) ground coffee
- 1 piloncillo (or half if you want it less sweet) [OR you can use brown sugar (about heaping tbsp sugar per cup of water]
- 4 cloves
- 1 cinnamon stick
Café de Olla is a Mexican sweet cinnamon coffee. This recipe is so good and you can customize it to whatever sweetness you'd like!
Drinks
Café de Olla
- Add dried flowers to food processor and process for 1 min then add in sugar and salt. Pulse really for 2-3 minutes until it comes together!
- May come together faster if your flowers are smaller.
- Blender or food processor
- 6 ounces (about 1/2 + 2 tbsp) coarse kosher salt (or you can use margarita salt)
- 2 (packed) cups dried hibiscus flowers
- 1/3 cup cane sugar
This Hibiscus Salt is so easy to make and is perfect for your cocktails and fruit!
Unknown
Gluten-Free
Nut-free
Soy-Free
Hibiscus Salt
- In a bowl, add the corn masa flour. Add a good pinch of salt then add most the water, leaving about 1/4 out. Mix with your hands then add in the remaining water and really bring the masa together using your hands. Will be slightly sticky….shouldn’t be dry! If so add a splash more of water.
- Cover with plastic wrap and let it rest for 15-20 minutes.
- Meanwhile if you’re using squash blossoms, cut off the bottom and remove the inside bulb.
- Prep your tortilla press with plastic. I think a large zip lock cut is the best but if not parchment paper can work too.
- Bring hot pan or comal to medium / high heat.
- Begin to roll your tortillas into golf size balls. Place masa ball to the bottom of tortilla press on one of the pieces of plastic. Then cover with the other plastic and gently press to flatten a bit, then open it up,
- Remove plastic then add the squash blossom to center, add plastic back on top then press down using the tortilla press handle.
- If you’re not adding squash blossom then just press down with handle right away.
- Add tortilla to your hot pan and cook for about less then 1 min on head side, look for the air bubbles to form! Enjoy!!!
- Large mixing bowl
Makes 8 Tortillas
- 1 cup instant corn masa flour ( I use the brand Maseca, either white or yellow…both are great)
- 3/4 cup + 1 tbsp (room temp) water
- Pinch of salt
- (Optional) squash blossoms
These Homemade Tortillas with Pressed Squash Blossoms are an easy way to make your tortillas both beautiful and delicious!
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Homemade Tortillas with Pressed Squash Blossoms
- To a large bowl add a heaping cup of textured soy. Cover completely with hot water. Then add in 2 tsp bouillon paste.
- Let it soak for 12 minutes.
- Meanwhile roast your jalapeños in oven at 450 F for 9-12 minutes (flipping half way through) or on stove top until charred on both sides. Add peppers to a bowl and cover with plastic wrap & let sit for 6 minutes.
- Back to the textured soy, strain and then leave in the same bowl. To a separate bowl add soy sauce or tamari, juice of a lime, 1 tbsp brown sugar and 1/2 tsp ground cumin. Mix. Then add to the texture soy. Combine well.
- Heat a large pan over medium heat. Add 3-4 tbsp oil, then once hot add in the texture soy with all the marinade (CAREFUL) when you add it in! Juices may jump!
- Let it cook until all the juices have evaporated.
- It will evaporate after 5 ish minutes. Season well with salt & pepper. Then add in 1/4 (finely diced) onion and 3 cloves (minced) garlic. Mix to combine. Cook for a few more minutes. Allow for it to get charred and deeper in color. You can add an a optional few spoonfuls of salsa and mix again.
- Return to jalapeños. Peel & create a slit to remove seeds. Stuff with vegan cheese. Melt them in an airfryer at 400 for 6 minutes or in the microwave for less then a min.
- Form your tacos. Heat up tortilla, add cheese stuffed jalapeño, soy carne asada, salsa, finely diced onion and cilantro and guacamole!
- Large bowl
- Large pan
Makes 8 Tacos
- 8 jalapeños
- 8 ounces vegan cheese
For the vegan “carne asada”
- 1 (heaping) cup textured soy (TVP: textured vegetable protein)
- 2 tsp bouillon paste (I recommend the vegetarian chicken or beef )
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1/2 tsp ground cumin
- Juice of 1 lime
- 3 tbsp salsa (optional)
- 1/4 onion diced small
- 3 cloves garlic, minced
- Good Pinch of salt and pepper
- Small handful cilantro, chopped
- 1/4 onion, diced small
- Corn or flour tortillas
- 2-3 limes
- Salsa for serving
For the guacamole
- 2 ripe avocados
- Juice of 1 lime
- Pinch of salt and pepper
- 1 tsp garlic powder
- 1 tsp onion powder
These Vegan Cheese Stuffed Jalapeño Carne Asada Tacos will satisfy all of your Mexican taco needs!
Mexican Sides & Mains
Nut-free
Gluten-Free
Soy-Free
Tacos
Vegan Cheese Stuffed Jalapeño Carne Asada Tacos
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