1. Preheat oven to 350. Then cook your lasagna noodles! Undercook by 2 minutes.
2. 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. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
3. In a pan add frozen spinach (or MICROWAVE frozen spinach for 2ish minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes. Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta.
4. Spread marinara sauce sauce onto the bottom of a oven-proof skillet and set aside. (I use a cast iron).
5. Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodles and Spread a couple spoonfuls ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling. Place into oven and bake for 10 minutes.
6. Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil.

1. If you want to use store bought tostadas, do it! If not you can make your own by baking some in the oven for 8-10 mins or until hardened… at 435 degrees! Drizzle oil over them and a pinch of salt!
2. In a pan, add 1 tbsp oil of your choice and cook soyrizo for 3-4 minutes.
3. Meanwhile open the cans of beans, rinse and drain then add to the soyrizo. Take a potato mash or hand blender and mash beans. Cook until heated through then add 2-3 tbsp of almond milk (or any plant milk). Taste and add salt and pepper to taste!

For the jackfruit

1. Sauté finely sliced onion. Then add jackfruit and a quarter cup of salsa Verde. Cook on low heat until jackfruit softens. Season with salt and pepper to taste… I cooked for about 8 minutes. Letting it shred easily… resembling chicken

For the cashew crema

1. Soak the cashews in hot water for 10 minutes. Drain then add to blender followed by 3 tbsp nutritional yeast, pinch of salt and pepper, 1 tsp garlic powder, juice of 1 lemon or lime and 1/2 cup water for plant milk. Blend on high till smooth. You can add more liquid If needed!

For the toppings & assembly

1. Thinly slice iceberg lettuce, avocado, and dice red onion small!
2. Slather beans on tostada, then add jackfruit, lettuce, cashew cream, sliced avo, extra salsa and red onion

1. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
2. Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
3. While you cook tofu, sauté kale in 1 tbsp oil for 4 mins. Then cook your ramen noodles. While noodles and kale is cooking make sauce by combining all sauce ingredients in a bowl and whisk together.
4. Once kale is ready and cooked and ramen noodles are cooked as well, add the ramen noodles to the kale followed by the sauce. Toss to combine then serve immediately… topping it off with peanuts, cilantro, more sesame seeds and crispy tofu!

1. Preheat oven to 350 degrees. In a small bowl combine 2 tbsp ground flax and 6 tbsp water. Stir and set aside for 10 minutes.
2. In a separate bowl, mash bananas with a fork well… Until you have a gooey mixture, takes about 1 min.
3. In a large bowl combine melted coconut oil and sugar…mix, then to that mixture, add the mashed banana, flax mixture, and vanilla extract. Mix with a wooden spoon.
4. In a separate bowl combine flour, poppy seeds, baking soda, cinnamon and salt. Stir to combine then gradually add the dry ingredients to the wet, mixing with a wooden spoon as your incorporate.
5. Grease a loaf pan with coconut oil then pour the batter into the pan. If you have an extra banana you can use it to decorate the top if not simply smooth out the top and place in preheated oven for 45-55 minutes ( I cooked mine for 50 minutes) or until top is golden brown. To check if center is baked through simply poke a tooth pick in the center… it is done when tooth pick comes out clean!

1. Add the juice of half a lemon to your cup of plant milk.
2. Chop mushrooms into 1/4 inch thick pieces.
3. Heat 3-4 inches of oil in a large deep pot.
4. Place the flour, salt, paprika, pepper and garlic powder in a medium bowl; stir to combine.
5. Add the mushrooms to the milk mixture then dredge in the flour. Repeat the process until all pieces are coated.
6. Place 8-10 pieces of mushrooms in the oil. Cook for 2-3 minutes or until golden brown. Remove the mushrooms from the oil and drain on paper towels. Repeat the process with the remaining mushrooms.
7. Sprinkle salt & chopped parsley. Serve immediately with vegan ranch or sauce of choice & a squeeze of lemon juice!
8. Optional to use a metal straw to puncture a little hole in the center to more closely mimic calamari!

1. Heat almond milk in microwave for 45 seconds or until warm.  In the bowl combine warm almond milk and sugar, mix to combine then sprinkle yeast over the top of the almond milk. Allow to sit for about 5 minutes.
2. Add melted vegan butter and salt. Add flour a cup at a time until you’ve added 3-1/3 cups and mix until well combined. Dough will be really sticky but keep mixing / needing with your hands. If way too sticky add 1/4 cup more of flour. Keep kneading with your hands for about 4-5 minutes.
3. Transfer the dough to a bowl that has been coated with cooking spray or olive oil. Place a dish cloth over the bowl and allow bowl to sit on your counter for an hour or until doubled in size. Divide dough into 8 equal pieces. Using a rolling pin, roll dough into circles.
4. Heat a pan to medium heat. Brush the top of each dough circle with a small bit of avocado oil (or olive oil) and place the flat bread oil side down onto the grill. When the bottom side is browned, turn over the bread, and grill the other side until golden. Remove from heat, brush a bit more of oil on top and sprinkle with salt. Enjoy with hummus, as a wrap or how ever you wish!

1. Preheat oven to 350 degrees F and grease a 9″x 5″ loaf pan with olive oil and lightly dust with flour and set aside.
2. In a large bowl, whisk together almond milk, olive oil, orange juice and orange zest.
3. Next add cane sugar to the liquid and whisk. Then add salt, baking powder and mix.
4. Gradually add flour, 1 cup at a time to the liquid, whisking in between.
5. Once the batter is mixed well and is smooth, add chopped rosemary and mix until well incorporated.
6. Grab your greased pan and pour batter to the pan, spread evenly.
7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 20 minutes.

For the glaze

1. Place powered sugar and orange juice in a small bowl and whisk together until smooth.
2. Pour the glaze on the loaf and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!
3. Optional to add a few thinly sliced orange wedges, fresh rosemary sprig and orange zest for garnish!

1. Begin by draining and rinsing your canned hominy and adding to a pot of water, bring to a boil for 10, minutes then drain.
2. In a separate pot or deep pan add 1 to 2 tablespoons of oil and sauté onions and garlic for 5 minutes. Remove onions and garlic from pan then add an additional 1 to 2 tablespoons of oil and sauté mushrooms. You want them to get golden brown so do not move them around too much. Do it in batches if needed, you don’t want to over crowd pot. Season with salt and pepper. Then remove mushrooms from pan.
3. Add 6 cups filtered water to the pot followed by 1 tablespoon of your bouillon paste. Bring to a simmer then add the guajillo peppers… I used 2 but add 1-2 more if you want it more spicy. Let boil for 7 minutes then carefully transfer the peppers and broth to a blender and add the onions and garlic. Blend in high for 1-2 minutes until completely smooth.
4. Transfer back to the pot and add mushrooms, hominy, dried oregano, ground cumin, salt and pepper to taste. Boil altogether for 5 minutes then serve hot.
5. Top off with all your toppings: cabbage, avocado, radish, cilantro, lime!

1. Preheat oven to 400 degrees F. Cut corn tortillas into strips or triangles. Place cut tortillas on a baking sheet (lined with parchment paper), drizzle over 2 tbsp avocado oil, sprinkle with salt and toss with hands. Place in oven and bake for 18 minutes then once 18 mins are done, turn off oven but leave chips in oven until ready to use.
2. In a food processor or blender combine green salsa with 1/2 an avocado. Blend for 30 seconds the transfer to a bowl.
3. Make cashew crema; In a blender or food processor add soaked cashews, filtered water, nutritional yeast, juice of a lemon, salt, pepper and garlic powder. Blend until smooth.
4. Slice mushrooms and sauté in a pan with oil. Season with salt and pepper.
5. Once crema, salsa and tortilla chips are ready, in a pan over low heat, add 1/2 the amount of homemade tortilla chips, then a layer of salsa, dollop cashew crema, add vegan cheese (shredded), then top off with the remaining chips, another layer of salsa, vegan cheese, dollops of cashew cream, sliced avocado, thinly sliced red onions, cilantro, thinly sliced radish and lastly sautéed mushrooms! Cover with lid, turn off heat and let sit for 7 minutes then enjoy!

1. Begin by adding 1 tbsp olive oil to a pan. Slice up 1/2 an onion then add to the pan and sauté for 5 minuets until onions begin to turn golden. Then add in minced garlic and cook for 2 minutes.
2. Add onions and garlic to a blender along with the remaining ingredients. Add an extra 1/4 cup of water if needed. Taste and adjust seasonings as needed!

1. In a bowl add raw cashews and cover with hot water. Let sit for 20 minutes then strain.
2. In this step you could either roast your peppers on an open flame, rotating and making sure it gets evenly charred OR preheat oven to 500 degrees F (260 degrees C) line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
3. Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
4. Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes then addd garlic. Add poblano pepper strips and corn; season with salt and pepper then cook for 5-7 minutes. Reduce heat to medium-low.
5. In a blender, combine soaked raw cashews, almond milk, juice of 1 lemon, salt, garlic powder and ground nutmeg. Blend on high until smooth. Stir in cashew mixture and keep on simmer for about 5 minutes. Taste and adjust seasonings as needed adding salt and pepper.

1. Thinly sliced onions and mince garlic then sauté in 1 tbsp avocado oil for 3-4 minutes. Season with salt and pepper then remove from pan.
2. To the same pan, add 2 more tbsp oil. Then using your hands, shred oyster mushrooms and add about 1/3 of the oyster mushrooms to the pan. Lower to medium/low heat and let the mushrooms cook without touching them. You want them to develop a golden color, flip once golden on one side and then season with salt and pepper. Remove the mushrooms from pan and place on cutting board. Then continue to cook the remaining mushrooms, adding an additional 1-2 tbsp oil.
3. Once all your mushrooms are cooked, give them a rough chop. Then place them ALL back into your pan, along with the onion and garlic, then add salsa, mix and let cook on medium to low heat for 6-8 minutes. Stirring as it cookes… (refer to video above).
4. Once your mushrooms have developed a deeper color, heat tortillas and form tacos!
5. Garnish with cilantro, lime, salsa, avocado or whatever toppings you wish!