1. 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.
2. Clean off each squash blossom with a damp paper towel then trim the stems. In a pan over medium heat, add a tiny bit of oil and quickly cook the squash blossoms 10 seconds on each side. Season with a little salt and pepper.
3. Warm a cast-iron skillet or pan over medium heat. (Optional tip my mama taught me… wait till pan is super hot then quickly dip tortilla in water and add to hot pan. If the pan doesn't sizzle then it’s not ready! This makes your tortillas SO SOFT and fresh tasting, giving a dry tortilla the moisture it needs.) Flip the tortilla after cooking for 10-15 seconds on each side.
4. Add a generous spoonful of tofu cheese on half the tortilla, then add squash blossom then fold over. Let cook for 1 minute on both sides.
5. Add sliced avocados and serve with salsa!

1. Preheat oven to 400 degrees F. To a pan add your whole tomatoes, drizzle over evoo & season with a pinch of salt and ground pepper. Place in preheated oven an cookfor 30-35 mins until tomatoes are blistered.
2. Meanwhile in a large pan add 2 tbsp oil then add in chopped onion & garlic then cook on medium heat for 5 minutes then add in finely chopped cauliflower. Mix into onion & garlic mixture & cook for 15-18 minutes on medium-low heat. Move the cauliflower/ onion mixture to the edges of the pan making room for mushrooms, add the mushrooms in. Let the mushrooms get golden and cook for 4-5 minutes, then mix it into the cauliflower/ onion mixture. Season generously with salt and pepper.
3. Once that mixture is ready, turn off heat.
4. Cook your pasta according to the directions on the package.
5. Once the tomatoes are out of oven, scoop tomatoes into your blender. Blend for 30 seconds.
6. Choose a pan that is big enough for all the sauce and pasta… turn to medium heat, add 1 tbsp oil… then add 2 tbsp tomato paste & 1 tsp chili pepper flakes.. cook for 2 minutes then pour blended sauce into the tomato paste… mixing all together.
7. Add in cauliflower mixture, mix in… then scoop about 1/3 of the bolognese sauce into the blender + 4 tbsp hot water (or boiling pasta water). Blend. Then pour back into pan. Once pasta is ready, add to sauce. Add 1/4 cup hot pasta water to loosen up the sauce. Lastly add in (optional) nutritional yeast, fresh basil to your liking! Serve hot, with a sprinkle of extra nutritional yeast or vegan parm!

Make the vegan fried chicken first

*if using frozen vegan chicken, remove from freezer, take out of package and place them on a plate to defrost for 30 mins*

1. Place the chips into a ziplock bag and smash into pieces using a rolling pin then pour into a bowl and set aside.
2. Pour oil to a deep pot and place over medium low heat.
3. Mix all the beer batter ingredients in a bowl until combined using a wooden spoon.
4. Grab your vegan chicken and coat well in the batter, then dunk in the chip coating.
5. Fry for about 2-3 minutes on each side, or until golden brown on both sides. Then transfer each one to a plate lined with paper towels.
6. Season with a pinch of salt and pepper.

For the waffles

1. Plug in your waffle maker. In a bowl combine all the waffle ingredients. Whisk to combine. Once the waffle maker is ready add a little vegan butter (this is for flavor since the pan is non stick) then add about 1/2 cup of the batter to each section.
2. Cook until the timer goes off then butter your waffles with vegan butter of choice add you vegan fried chicken and drizzle with maple syrup!
   ENJOY!

1. In a pot add 3/4 cup of the peanut oil over medium heat then add whole (peeled) garlic cloves. Continuously move the garlic around... DO NOT let it burn. ...Remove the cloves from oil as they become slightly golden...onto a plate, Should only take 15 ish seconds 
2. Add the Chile the árbol and move around in oil letting them get slightly golden for 10 seconds. Then quickly remove the chilies from the oil and then turn off heat and let the oil cool for 10-15 minutes. 
3. Take out food processor. Add chili's, garlic and carefully pour in oil to the food processor. 
4. Return the pan onto the stove, turn to medium low heat and with the small amount of remaining oil in the pan add peanuts and sesame. Move around constantly, for 10-15 seconds or so... DO NOT STOP MOVING THEM & don't LET BURN 🤌🏼
5. You want them barely golden, then add to food processor along with the remaining 1/4 cup peanut oil.
6. Add a good pinch of salt then Pulse a few times to break down the peanuts a bit. Pour into a jar that has a lid! You can enjoy right away but flavors get better as it sits for a couple days 😍

1. Bring a pot of water to boil, add a good pinch of salt then boil potatoes for 20 -25 minutes or until fork tender. 
2. Remove potatoes then let them cool before peeling off skin with your fingers. Add potatoes to a bowl. Mash then add vegan cream cheese, plant milk, salt, garlic powder & vegan cheese. Mix to combine! You can mix with your hands if you want :)
3. Form patties in your hands then add oil to your pan and cook the patties on medium - high heat for around 2 minutes of each side or until golden. 
4. Garnish with flakey sea salt and cilantro & enjoy (you can also enjoy with any salsa or sauce your heart desires)

1. To your blender add 1 cup rice and pulse to break down the rice. Will take 30 seconds or so. Does not have to be powder but just smaller pieces.
2. To the blender Add 6 cups hot water, cinnamon sticks & cashews. Let it soak in the blender for 1-2 hours or until the water is about room temperature. 
3. Once room temp, blend the mixture for about 2 minutes in high. Grab a large bowl and line it with your kitchen towel. Pour the mixture,carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. You can Discard pulp.
4. Pour the horchata back into your blender, add 1-2 cups filtered water and 2/3 cup pure maple syrup or sugar... (you can add more if you want it more sweet). Blend once more then store in container and place in fridge to chill or serve immediately over ice! 
5. Store in fridge for 2-3 days.

1. Place flour, yeast, sugar & salt in a large mixing bowl. Stir in milk, followed by melted vegan butter then mix, you can do with a spoon or with a stand mixer (attach dough hook). 
2. Place the bean juice in a bowl and with a whisk beat vigorously for 2 minutes. (This is our egg replacement and will make bread so fluffy!)
3. Then once white and foamy add to the remaining ingredients. Continue to mix and if your doing it by hand add a small handful of flour to your working surface then begin to knead dough for 4-7 minutes. 
4. Clean and grease bowl with oil then place dough ball in the bowl, cover with a kitchen towel and let it sit for 40 minutes. 
5. Punch down dough and divide into 8 dough balls. Grease baking dish with oil or melted butter then add dough balls. Cover once more and let sit for 15-25 minutes until doubled in size.
6. Preheat oven to 375° F.
7. Brush each bun with oil or vegan butter and sprinkle with sesame seeds.
8. Bake for 12-16 minutes.

1. Preheat oven to 400 degrees F and line baking sheet with parchment paper.
2. Next, prepare batter. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
3. Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room. Bake for 30 minutes.
4. In a bowl combine all sauce ingredients (except garlic & avo oil) mix to combine. Heat 1 tbsp of oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
5. Add the cauliflower wings to the pan and toss to coat with the sauce. Sprinkle with sesame more seeds and green onions, then serve with rice!

1. Preheat oven to 400 or you can do this in your air fryer! 
2. Cut sweet potatoes into disks, place on Baking sheet lined with parchment paper. Drizzle over oil of choice, then season with 1/2 tsp ground paprika, 1 tsp garlic powder, 1/2 tsp onion powder, a good pinch of salt and pepper then toss with your hands to evenly distribute spices. Then arrange potatoes on tray so there is a little space between them!
3. Bake in preheated oven for 35 minutes or Until crisp and golden... flip half ways through.
4. Once you put the potatoes in the oven open up can of beans, strain and rinse then pour onto baking dish and with a kitchen towel Pat them dry. Drizzle over oil then Season with the same ingredients you did for the sweet potatoes... Toss and once the sweet potatoes have been baking 10 minutes pop in the beans. Bake for 18-20 minutes or until golden and crisp! Keep an eye on them. 

For the dressing:

1. Combine all ingredients, taste and adjust salt and pepper to your liking.
2. Thinly sliced red onion then remove the stems from the tougher kale leaves. Chop kale semi thin (about 1/4 inch pieces), then place in bowl, add avocado mixture then MASSAGE with your hands until all the kale is coated and tender. 

Optional to add a drizzle of balsamic vinegar for extra tang then add sweet potatoes, crispy beans and onion! Finish with a pinch of salt and pepper if desired♥️

1. Preheat oven to 400 degrees F and move rack to the middle.
2. Wash and scrub sweet potatoes well. Keep skin on. Cut into thick wedges. Add to a large bowl and drizzle over oil then add all the seasonings.  Toss really well using your hands.
3. Add fries to a baking sheet lined with parchment paper and make sure they’re not over crowded. Place on middle rack and bake for 30 minutes then remove from oven, flip and bake for an additional 10-15 minutes keeping an eye as everyones oven works slightly differently and you don’t want them to burn! 
4. Remove from oven and let sit for 5 minutes as they will crisp up a bit more as they chill out. Serve with Maple spicy brown mustard (just combine dipping sauce ingredients)… garnish with freshly chopped cilantro or parsley and a couple pinches flakey sea salt.

1. Cover cashes with hot water and set to the side. Take the butternut squash out of freezer. You can also use fresh, boil or steam it until soft.
2. Roughly Chop onion, red bell pepper and mince garlic. In a large pot over medium heat add 1 tbsp oil and add onions and cook for 3 minutes,Then add the bell pepper and garlic and cook on low heat for 6-9 minutes. Or until bell pepper is cooked. 
3. Add 1 tbsp dried Basil, a good pinch of salt and pinch of ground black pepper then add in frozen butternut squash to pot and cook until squash is defrosted and soft. Add this entire mixture to a blender then add 2 cups vegetable broth, strain the cashews and add to the blender as Well. Blend on high for 2 minutes until smooth. 
4. Pour into pot then add in Tomato sauce and oat milk stir to combine. Simmer for 10 minutes 
5. Enjoy as is or with a vegan grilled cheese! I highly recommend adding tomatoes and basil to your grilled cheese!

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a small mixing bowl add 1 tbsp ground flax + 3 tbsp water, mix and set to the side.
3. In a separate large bowl combine 2 1/4 cup flour with baking powder, ground cardamom, blueberries, cane sugar and salt. Mix with a whisk to combine.
4. Chop vegan butter into small cubes and add to flour mixture,  use a fork to mix into the flour. Mix until there are no large lumps.
5. Pour the ground flax mixture and almond milk into the flour mixture and mix with a wooden spoon or spatula. Make sure not to over mix! Mix until there are no noticeable flour bits.
6. To a clean surface add 1/4 cup four then transfer the dough mixture onto a floured surface and form into a rectangle. The dough should be pretty soft and slightly wet, sprinkle with a bit more flour if needed.
7. Form the mixture into a rectangle and cut into 6 scones (triangles). Gently transfer the scones to the baking sheet lined with parchment paper.
8. Bake for 18-20 mins or until fluffy and light golden brown on the edges and top. Let cool slightly before enjoying. Enjoy as is or… Make an icing by combining organic powdered sugar + lemon juice in a bowl, whisk together. Drizzle the icing on top and finish off with a sprinkle more of lemon zest.

*Store leftovers at room temperature in a well-sealed container for up to 3 days.