Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
- 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. Cover the beans with filtered water, you want about 1-2 inches of water above the beans.
- Add in onion (cut in big chunks) and peeled whole garlic cloves. DO NOT ADD SALT AT THIS POINT…WE WILL ADD LATER!
- 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 and you want more of a soup consistency.
- Once the beans are cooked and tender add a generous 2 pinches of salt, mix then taste, add more salt to your liking.
- Before serving you can remove the garlic and onion but I personally like to leave them in! Serve beans hot with bean broth, top off with chopped cilantro, onion, avocado and a side of tortilla.
- Large pot
- Stainer
- 3 cups of pinto beans
- 3/4 of a white onion
- 6 cloves garlic
- salt
- Filtered water
Other Ingredients
- Avocado
- Cilantro
- 1/4 onion, diced very small
- Tortilla
- (optional) shredded (vegan) cheese (optional) Fresh jalapeño, diced very small
If you grew up in Mexican/Latin household, you knew when a delicious pot of beans were cooking up! These Frijoles de la Olla will take you right back to your childhood!
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Frijoles de la Olla
- Fill a pot with water and bring to a boil. Add in the tomatillos, half an onion, garlic cloves, and Serranos. Boil for 4-6 minutes or until the tomatillos have darkened. As soon as the tomatillos have darkened remove from pot and add to blender. Continue to boil the remaining ingredients for an additional 5 minutes then add to the blender.
- Add in the fresh cilantro (stems included), avocado and a big pinch of salt.
- Blend on high until smooth.
- Taste and add a pinch of ground pepper and more salt if you’d like!
- Enjoy! Store in a glass jar for up to a week.
- Blender or food processor
- 8-12 tomatillos, husk removed
- 1 ripe avocado
- 1/2 white or yellow onion, peeled (skin removed)
- 3 cloves garlic, peeled
- 2 serranos or jalapeno (do less if you don’t like spice and more if you do want it REAL SPICY)
- Salt & pepper to taste
- Handful of fresh cilantro, stems included
This Guacasalsa will satisfy both of your salsa and guacamole needs. Guacamole + salsa = match made in heaven! Only a few ingredients needed to make the most delicious homemade salsa you won’t ever want to buy store bought again.
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Guacasalsa
- Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with a pinch of salt and pepper. Wrap in foil and place in a shallow dish.
- Roast until golden and soft, about 40 minutes.
- Meanwhile, cook pasta noodles according to directions on package.
- Once the pasta is done cooking, drain then return pasta to pot.
- If you would like to add any other ingredients like veggies do this now… I sautéed mushrooms in 1 tbsp oil and seasoned with a pinch of salt. Then added them to the pasta!
- Once the garlic is out of the oven, let cool then squeeze out garlic cloves. Place garlic cloves in a small bowl and add 2 tbsp olive oil. Mash the garlic with a fork to infuse oil.
- Drizzle all of the garlic oil over the noodles, add a good pinch of salt and pepper, and chopped fresh herbs or micro greens! (Vegan parm is amazing on top too!)
- Large pot
- Large pan
- 1 lb pasta noodles of choice (gluten free optional)
- 1 large garlic head
- 4 tbsp organic olive oil or avocado oil
- 1 bunch fresh herbs (like parsley or cilantro)
- Bunch of micro greens (optional)
- 1 tsp salt
- 1/2 tsp pepper
- 2 cup chopped oyster mushrooms (or any veggies you like!)
This recipe is so easy! + roasting garlic like this is perfect for other dishThis Roasted Garlicy Pasta recipe is so easy to make! Plus, roasting garlic like this is perfect for other dishes too!es too!
Pasta
Gluten-Free
Nut-free
Soy-Free
Roasted Garlicy Pasta
- Dice your strawberries, cucumber and jicama, and combine together in a large mixing bowl.
- Add your cacahuates japoneses to bowl.
- Top with chammy, tajín, and lime to your liking!
- Large mixing bowl
- 2 cups strawberries
- 2 cups cucumbers
- 2 cups jicima
- Chamoy
- Tajín
- Lime
- 1/2 - 1 cup Cacahuates japoneses (a Mexican peanut that is key to this combo!)
This Jicama Salad with Strawberries, or Ensalada de Frutita con Chamoy, is tangy, fresh, slightly spicy and perfect for the summer!
Mexican Sides & Mains
Soy-Free
Jicama Salad with Strawberries
- In a cast iron or heavy duty pan roast your ingredients until charred on both sides. I like to put foil on the pan for an easier clean up. The garlic will char FAST! So keep a close eye and remove before the other ingredients.
- Add all ingredients in a blender followed by a handful of cilantro and a big pinch of salt.
- Blend & store in a hard sealed tight! Will last for 7-10 days in the fridge.
- Blender
- 6 Roma tomatoes
- 4 garlic cloves
- 1/2 white onion
- 2-3 serranos
- Handful of cilantro (with stems)
- Big pinch of salt
This is the roasted salsa of my dreams! This is my grandmas recipe that was passed down to my dad, and then me! 🇲🇽
Salsas & Basics
Gluten-Free
Nut-free
Soy-Free
Salsa Asada
- Bring a pan to medium heat then addhakshuka tomato sauce. Let it heat through and meanwhile prepare the vegan egg.
- In a blender or food processor add all “vegan egg” ingredients and blend on high until well combined.
- Dollop the vegan egg mixture on top then cover the shakshuka with a lid and turn heat to low. Let it cook for 10 minutes or until the vegan egg has set.
- Meanwhile heat up bread. I popped a baguette into the oven preheated at 400 degrees for 5 minutes.
- Enjoy the shakshuka hot with toasty warm bread! Top with fresh herbs like chopped cilantro or parsley and enjoy!
- Blender or food processor
- Lagre pan
Serves 2-3
- 1 jar shakshuka tomato sauce
- Bread for serving
Vegan “Egg”
- 1/2 block silken tofu
- 3 tbsp non dairy milk
- 4 tbsp nutritional yeast
- Pinch of salt
- 1/2 tsp black salt
- 1 tsp ground turmeric
- Juice of half a lemon or lime
- 1 tsp garlic powder
- 2 tbsp good quality extra virgin olive oil
This vegan shakshuka is packed with flavor and so simple and easy to make! Traditional shakshuka is topped with eggs…I wanted to bring a egg like element to the dish so vegan ricotta egg was the choice! A combination of spices, tofu, and our secret weapon ingredient: black salt.
I have teamed up with to bring you all a very delicious, easy shakshuka recipe with a vegan twist! It is so goooood and a tasty quick meal you can make in only 15 minutes !
Asian Inspired
Gluten-Free
Nut-free
Vegan Shakshuka
- If you're using oyster mushrooms or lions mane, pull apart mushrooms with fingers to shred... if any other variety thinly slice mushrooms.
- In a pan over medium low heat, add 1 tbsp oil then add in onion and garlic and sauté for 2 minutes then add in mushrooms and sauté for 7-8 minutes.
- Remove the jackfruit from the can, rinse with water then using fingers begin to remove the center soft seed then shred with fingers. Add the jackfruit to the pan Ann's continue to sauté. Measuring 1 cup of the veggie broth add a couple tbsp at a time to the jackfruit , mushroom mixture if it looks to be a bit dry. Continue to add brother little by little and mix to combine.
- Heat up 3 cups of vegetable broth then once hot add in mole paste. Whisk to combine then to a separate pan or pot pour in the mole mixture... it will be watery and tend to look like it's separating but it will thicken nicely.
- Once the mole has thicken to desired consistency turn off heat. Add about 1/2 cup mole to the jackfruit mixture. Mix to combine.
- To a pan over medium heat, heat up tortillas.
- To serve spoon a generous amount of mole sauce to a plate. Then dip a tortilla in the mole then add the mushroom / jackfruit mixture to the tortilla, roll up and cover with more mole if desired and repeat!
- 8. Top off with pepitas, fresh cilantro and squash blossoms if you have them, and enjoy!
- Large pan
- Medium pan
- 10-12 corn tortillas
- 6 tbsp mole paste
- 4 cups veggie broth (divided)
- 1 (14 ounce) can green jackfruit (in water or brine)
- 12 ounces mushrooms of choice, I used lions mane (or additional can of jackfruit)
- 1/2 a small white or yellow onion, thinly sliced
- 3 cloves garlic, minced
- Squash blossoms (optional)
- Pumpkin seeds (optional)
These Vegan Green Mole Enchiladas are a delicious, flavorful, and creamy dish, with just the right amount of spice!
Mexican Sides & Mains
Vegan Green Mole Enchiladas
- Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder, plant milk. Pulse 6-10 times until you reach the consistency of rocotta cheese like consistency. Taste and adjust salt and seasonings as needed.
- For the mushrooms, sauté onion and garlic on lowest heat in 1 tsp oil for 2-3 minutes. Meanwhile combine soy sauce, citrus juices, oregano, brown sugar, chili powder or chili flakes & oil. Mix then add mushrooms to onions and garlic, followed by the sauce. Mix to make sure the mushrooms are coated then cook on medium heat, the mushrooms are going to release their liquids, so make sure not to move them around too much. Just leave them alone and let them get golden and allow the sauce to thicken. *see video by swiping* will take 15-18 minutes. Taste and season with salt and pepper.
- Warm a cast-iron skillet or pan over medium heat. Add tortilla and heat for 1 minute on both sides.
- Add a generous spoonful of tofu cheese on half the tortilla, then add the mushrooms. Fold over and Let cook for 1 minute on both sides.
- Add sliced (optional) sliced avocado & salsa!
- Large pan or cast iron skillet
- Blender or food processor
- Corn tortillas
- 10 ounces Crimini mushrooms, sliced
- 2 tbsp liquid aminos or soy sauce
- Juice of 1 lime
- Juice of 1/2 orange
- 1 tbsp dried Mexican oregano
- 1 tbsp avocado oil or oil of choice
- 1 tsp brown sugar
- 1/2 tsp ground chili powder or chili pepper flakes
- 1/4 onion, Thinly sliced
- 3 garlic cloves, minced
- Avocado (optional but highly encouraged)
- Roasted Salsa
- Salt & pepper
For the tofu cheese
- 1 (14 ounces) container medium firm or extra firm tofu
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp any plant milk (I used oat milk)
- 1 tsp salt
- 4 tbsp nutritional yeast (I like Trader Joe's brand)
- 1/2 tsp garlic powder
These Mushroom Asada Quesotacos will fulfill all of your cheesy taco dreams! The mushrooms and asada give the overall dish great flavor and filling.
Mexican Sides & Mains
Tacos
Gluten-Free
Nut-free
Mushroom Asada Quesotacos
- Prepare your rice noodles following the directions on the package.
- Combine all sauce ingredients in a bowl and whisk together.
- In a pan or wok, Heat 1 tbsp peanut oil over medium-high heat. Add in minced fresh ginger and a chopped shallot. Sauce for a few minutes then add in plant based beef crumbles. Cook for 2-3 minutes breaking up the plant based beef … add 2 tbsp of soy sauce to the mixture followed by 1 tsp sugar and mix. Cook for 5-7 minutes until lightly browned.
- Add in roughly chopped kale and cook for 2-3 minutes. Then add in green onions, cooking for 2 minutes followed by the rice noodles then cover with sauce. Toss to combine and let it all cook together for 6-8 minutes until noodles are completely soft.
- Serve hot with a spoon full of chili oil (or to your liking), peanuts and green onions.
- Medium sized pot
- Medium sized pan
Serves 4
- 1 tablespoon peanut oil
- 7 oz plant based ground beef
- 1 shallot, chopped small
- 1 tablespoon minced fresh ginger
- 2 tbsp low sodium soy sauce (tamari or coconut aminos work too!)
- 1 tsp coconut sugar
- 1/4 cup roasted peanuts
- 8 oz rice noodles (I used pad Thai noodles)
- 1/2 – 1 bunch kale, roughly chopped (bok choy, broccoli or spinach would be tasty too)
- 4 green onion , finely minced
- Chili oil to taste
Sauce
- 1/4 cup tahini
- 4-5 tbsp low sodium soy sauce (tamari or coconut aminos work too!)
- 3 tbsp rice vinegar
- 4 cloves garlic , finely minced
- 2 tbsp coconut sugar (regular sugar, brown sugar or pure maple syrup would work)
- 2 tbsp water
These Spicy "Beef" Sesame Noodles are a perfect balance of spicy, nutty, and meaty! Any of your favorite plant based ground beef will work perfect!
Asian Inspired
Gluten-Free
Soy-Free
Spicy "Beef" Sesame Noodles
- Begin by cooking your pasta according to the directions on the package. Meanwhile, In a pan over medium heat sauté diced onions, Serrano pepper (I cut it in half length wise) and minced garlic in 1 tbsp of oil for 5-6 minutes. Then add to a blender. * start with adding half the pepper then add more later if you want more spice!
- In the same pan add another tbsp of oil then add in zucchini. Cooking for 7-10 minutes until golden, season with salt and pepper then add to blender along with the onion and garlic. Scoop out 1/2 cup hot pasta water and add to blender… followed by 2 tbsp nutritional yeast, salt & pepper and a handful of cilantro. Blend for 10 seconds or so… making sure you still see specs of cilantro!
- Once pasta is cooked add to pan then pour sauce over top. Add zest of 1 lemon, 1/2 cup non dairy milk (I used oat milk), 1-2 tbsp vegan butter, (vegan cheese is desired) & a little extra salt and pepper to taste!
- I decided to sauté mushrooms to go on top but that is optional!
- Enjoy!
- Large pot
- Medium sized pot
- Blender
- 1/2 white or yellow onion, diced small
- 2-3 cloves garlic, minced
- 1 large zucchini, thinly sliced
- Small handful fresh cilantro (basil would work too!)
- Zest of 1 lemon
- 1/2 cup oat milk (or any creamy unsweetened non dairy milk)
- 1/2-1 serrano pepper (or jalapeño)
- 2 tbsp nutritional yeast
- 2 tbsp vegan butter
- 10 oz pasta of your choice (gluten free optional)
- Salt & pepper
This Zucchini Pasta is a super quick, Mexican style pasta!
Pasta
Gluten-Free
Nut-free
Soy-Free
Zucchini Pasta
- If you’re not using fresh noodles and instead using dry rice noodles prepare the noodles according to packet instructions.
- Meanwhile mince the garlic and thinly slice the onion. Bring a wok or large pan on medium heat. Add the oil then add the garlic and onion and sauté for 4 minutes then add thinly sliced bell pepper. Sauté for 5-7 minutes. Add the chili pepper flakes and stir.
- To a small bowl combine soy sauce, vinegar, sugar and hot sauce . Mix together then add in noodles & pour sauce over. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize. Letting cook for 4-5 minutes.
- Turn off heat and serve immediately. Serve with a wedge of lime!
- Large pot
- Large pan or wok
- Small bowl
Serves 4
- 4-5 green onions, thinly sliced
- 3 cloves garlic
- 1 bell pepper, thinly sliced
- 11 ounces wide rice noodles (I used nona lim refrigerated noodles)
- 1 tbsp rice vinegar
- 1 tbsp cane sugar or pure maple syrup
- 4 tbsp soy sauce (gluten free optional)
- 1 tbsp sriracha or hot sauce of choice (I used truffle hot sauce)
- 1-2 tsp chili pepper flakes (depending of preference of heat!)
- 2 tsp avocado oil (or oil of choice)
This Vegan Pad See Ew is your easy homemade Thai recipe! Only a few ingredients and easy to add and customize with different veggies and plant protein of choice!
Asian Inspired
Gluten-Free
Nut-free
Soy-Free
Vegan Pad See Ew
- Begin by peeling your potatoes, chopping into chunks then putting in a bowl and covering with cold water. Preheat your oven to 450 and once ready, remove the potatoes from the water then place into a pot and over with fresh water and add a few big pinches of salt. Bring to a boil and cook potatoes for 15-18 minutes or until fork tender.
- Drain the potatoes then transfer to a baking sheet and drizzle generously with Extra virgin olive oil, sprinkle over salt and pepper then toss with hands and place in oven to bake for 35-45 minutes until crispy… Check on them at the 30 minute mark and flip potatoes so they get evenly crispy.
- While the potatoes are cooking, make the brava sauce. Mince 3 garlic cloves and dice onion. Add 2 tbsp extra virgin olive oil to a skillet over medium low heat and once hot add in onions and garlic. Cook for 2-3 minutes then add in sweet paprika, smokey paprika, salt & pepper…mix into the onions and garlic and then add in flour. If the mixture is rather dry you can add in another tbsp of olive oil. Cook on low for 1-2 minutes…then slowly add in broth. Add about 1/3 in, mixing as your pour, and then pour another 1/3 in, continuously mixing…adding the last bit of broth and cooking for an additional 2-4 minutes until sauce thickens.
- Transfer the sauce to a blender (& add an optional 1/2 -1 tbsp of hot sauce) and blend on high until smooth! I did this with a hand blender and It worked perfect! Taste and adjust seasonings as needed.
- Lastly prepare your quick garlic aioli. Combine vegan mayo, plant milk, juice of a lemon and minced garlic in a bowl and mix until well combined.
- Plate your potatoes, add your desired toppings & enjoy!
- Large pot
- Baking sheet
- Medium sized pan
- Blender or food processor
- 5-6 Yukon gold potatoes
- Extra virgin olive oil from Spain
For the (Brava) Sauce
- 2 tbsp Extra virgin olive oil
- 1 yellow onion
- 3 garlic cloves
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp sweet paprika
- 2 tbsp flour (or corn starch, gluten free optional)
- 1 1/4 cup broth (I combined water + 1 tbsp vegan chicken bouillon paste. Vegetable broth works too)
- (optional) 1/2 tbsp hot sauce (I used a truffle hot sauce)
Other Ingredients
- Fresh cilantro or parsley
- Vegan mayo or vegan aioli (optional)
- Flakey sea salt (optional)
Vegan aioli (optional)
- 1/2 cup vegan mayo
- 2 tbsp plant milk
- Juice of 1 lemon
- 3 garlic cloves, minced well
These Vegan Patatas Bravas are a spanish dish: crispy potatoes with a smokey paprika sauce and creamy garlic aioli.
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free
Vegan Patatas Bravas
OOPS
Looks like there are no recipes to show.
Maybe try a different keyword? :)
