1. Freeze almond milk in an ice cube tray. Should take a few hours or so!
2. In a blender, combine all ingredients in a blender except for the cacao nibs. Blend until slushy texture is reached.
3. Lastly add cacao nibs and pulse in. Pour and enjoy

For the bao buns

1. In a large bowl combine all-purpose flour, baking powder, yeast and sugar in a large bowl, mix until well combined.
2. In a small bowl mix the melted coconut oil and warm water.
3. Make a well in the dry ingredients and pour in the liquid. Stir with a spoon and then use your hands to knead until the dough comes together. Place dough onto a work surface and knead for 7 minutes, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
4. Place the dough in the mixing bowl, cover and set aside in a warm space for 1 hour or until dough is doubled in size.
5. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for another 7 minutes. Use a rolling pin to roll the dough out to 1 cm thick.
6. Dip your fingers in coconut oil and lightly spread the oil over the surface of the dough. Then use an 8 cm diameter pastry cutter (or a wide rim mason jar) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin.
7. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used).
8. Cover the folded rounds and set aside for 30 minutes.
9. Fill a pot (that fits with your steamer) with water and place over high heat.  When the water is boiling, place the bamboo steamer over the wok and steam buns for 10 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes.

For the pickled onions

1. Combine all ingredients in a jar and let sit for 1 hour, then place in the fridge and let sit until ready to assemble.

For the filling

1. In a pan over medium heat add 2 tsp of coconut oil. Once melted add gardein, and cook for 10-12 minutes. add half the packet of sauce, and reserve the other half of the sauce packet until ready to assemble. Then remove from heat.
2. Prepare the other fillings.

For the assembly

1. Heat other half of the sauce packet in a small sauce pan. Grab a steamed bag bun and spread a layer of sauce, followed by a few pieces of beefless gardein strips, carrots, a couple slices of cucumber, a sprig of cilantro and chopped cashews.

1. I bought store bought masa that was ready to go, it just needed a bit of added salt! I purchased from a Mexican market although if you can’t get ready to go masa you could purchase corn masa online…I have used this brand: Corn Masa and followed the directions on the package!
2. I made my own beans on the stove. (Use this quik method if you decide to go this route: Stove Top Beans. You can also feel free to buy canned beans and mash your self and add some spices or you could buy refried beans in a can.

For the tlakoyos

1. Divide the dough into 10 pieces and cover with a wet cloth or napkin. Heat a griddle/ “comal” over medium heat.
2. Grab one of the dough pieces & roll between your hands. Place on the sheet of plastic and pat with your hands to form a thick circle.
3. Spoon about 1 tablespoon of the beans in the center of the circle.
4. Fold the circle to seal the edges, forming a half moon/empanada shape. Then, with your two hands, hold the Tlacoyo and gently press the ends to form the pointy tips on each side.
5. Place the Tlacoyo in the already hot griddle and cook each side for about 2-3 minutes, depending on the thickness. You can add a small amount of oil or if your using a non stick pan you can omit it.

For the cashew crema

1. In a blender place all cashew cream sauce ingredients and blend until smooth.

For the guacamole

1. Mash avocados with a large fork then add all the ingredients. Taste and add more of whatever you feel is necessary.

1. Before you begin this recipe, soak your raw cashews. If you have the time, soak them in filtered water for at least 4 hours over night OR you can soak in hot water for 20 minutes.
2. Add 1/2 cup almonds to blender or food processor and pulse until fine, close to flour consistency. Then add remaining 1/2 cup almonds, 6 pitted dates, 2 tbsp melted coconut oil, 2 tbsp cacao nibs and a pinch of salt to a food processor or high-powered blender and pulse, it should come together into a sticky dough.
3. Grease a 6” springform pan with melted coconut oil (for easy removal). Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside!
4. In your blender, combine 2 cups (soaked) cashews, 3/4 cup coconut milk (shake coconut milk can before opening), 2 tbsp melted coconut oil, 4 tbsp maple syrup, 1 tbsp matcha powder, 1 vanilla bean (slice in half length wise and scrape the inside), pinch on salt. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed.
5. Pour the matcha filling on top of the crust and spread with a spoon or spatula creating a smooth top. Place In freezer for 4 hours or over night.
6. Once the cheesecake has sat in the freezer for at least 4 hours prepare the chocolate ganache. Place chopped chocolate in a microwave safe bowl. Place in microwave and heat for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Add coconut milk and quickly stir in with a whisk.
7. Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan. Spread the chocolate ganache on top of the cheesecake. Set aside for the chocolate to Harden… The frozen cheesecake will harden the chocolate quite fast so no need to place in the freezer!
8. Top with fresh berries and an optional dust of matcha. Let sit for 15 minutes (just to soften up a bit) and enjoy! * You can store in the fridge for 4 days or in freezer for a longer time.

1. Preheat oven to 375F. Begin by making your Italian bread crumbs by combining bread crumbs with dried parsley, black pepper, salt, garlic powder, onion powder and dried oregano and mix until well combined.
2. Cut each cauliflower in half then cut them into 1-inch thick slices. You should end up with 4 cauliflower stakes and some florets that you can bread and bake too!
3. In a large wide bowl, combine 2 tbsp vegan egg powder with 3/4 cup cold water. Whisk until well combined.
4. In another wide bowl, add flour and set aside.
5. Dredge each cauliflower in the flour and tap off excess, then dip in the vegan egg mixture and let excess drip off, then dredge on both sides in the bread crumbs.
6. Place breaded cauliflower on a baking sheet lined with parchment paper and baking for 20 minutes. After the 20 minutes carefully take out of oven and spoon marinara sauce over each cauliflower and a sprinkle or thin slice of vegan mozzarella. Bake for an additional 10 minutes.
7. Remove from oven, sprinkle over vegan parm and enjoy hot!

1. Preheat oven at 400F.
2. Soak raw cashews in hot water for at least 20 minutes.
3. Chop yukon gold potatoes and place them on a baking sheet lined with parchment paper. Season with salt and pepper and place in preheated oven for 35 minutes or until potatoes are slightly browned.
4. Meanwhile place soaked cashews, juice of 2 lemons, white wine vinegar, dijon mustard, salt and water in a high-speed blender & blend until smooth. Set aside until ready to use.
5. Finely dice celery and onion. Mince chives and set aside.
6. Once potatoes are out of the oven let cool for 10 minutes.
7. Then place potatoes in a large mixing bowl along with the vegan mayo, celery, onion, sweet relish, garlic powder, chives, dijon mustard and pepper.
8. Serve right away or place in fridge for an hour to chill. Top off with chives to garnish!

1. In a large bowl, place the almond milk and 2 tbsp vegan butter, place in the microwave and heat for 30 seconds or until warm and vegan butter melted. Remove from heat and let cool. (It should be warm, not hot!) Transfer mixture to a large mixing bowl and sprinkle on yeast but do not stir. Let mixture sit for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
2. Next add in flour 1/2 cup at a time, stirring as you go. You can then use your hands as it will get difficult to stir because it will become thick! Transfer the dough to a floured surface and kneed for 30 seconds to a minute. Add your dough ball back into your mixing bowl and cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size!
3. In a small bowl combine 3 tbsp cane and 1 tbsp matcha and mix until well combined.
4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 2 tbsp melted vegan butter. Then sprinkle over your sugar and matcha mixture,
5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 8 rolls). Brush with remaining 1 tbsp vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise for 15 minutes & preheat oven to 350F.
6. Once the oven is hot, bake rolls for 25 minutes or until slightly golden brown. Meanwhile make your  glaze by combining the powdered sugar, vanilla extract and almond milk, whisking together and setting aside until ready to us. If glaze is too thick add 1/2-1 tbsp almond milk & if too thin add a little more powdered sugar.
7. Once rolls are baked, Let cool for 5 minutes, drizzle over glaze and then serve immediately. ENJOY!

1. Preheat oven to 375F.
2. Soak cashews in hot water for 15 minutes.
3. Cook noodles according to directions on the package.
4. Remove seeds from bell pepper and cut into 4 pieces, place on baking sheet lined with parchment paper and bake in preheated oven for 10 minutes.
5. Once bell pepper is out of the oven (leave oven on for the mac n cheese) place it in a high speed blender along with soaked cashews, cannellini beans, miso paste, nutritional yeast, macadamia milk, lemon juice, liquid smoke, salt & pepper. Blend for 1-2 minutes or until smooth.
6. Place the macaroni noodles in a baking dish. Pour all of the sauce over the noodles and mix until each noodle is coated. Place in preheated oven for 15 minutes)
7. Meanwhile place your four slices of bread in a toaster oven until golden and crisp. Place toast, nutritional yeast, dried oregano, garlic powder & salt in a food processor and pulse until bread crumbs begin to form.
8. Once the mac n cheese has been in the oven for 15 minutes, take out of the oven and sprinkle over the bread crumbs. Place back into the oven for 10 minutes.
9. Remove from oven and enjoy hot!  Sprinkle over thinly slices chives for garnish.

1. Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
6. Rinse the artichoke hearts and then roughly chop. In the same pan you cooked the spinach in sauté the artichoke for 4 minutes. Add half the amount of artichokes to the food processor and pulse into the tofu almond mixture for 30 seconds.
7. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
8. Scoop out the mixture from food processor into a large bowl and add spinach! Mix with a spoon, taste mixture and add any extra salt or seasonings if needed.
9. Prepare your baguette in your preferred way (I sliced mine, spread a little vegan butter on top and toasted them), chop your veggies of choice and enjoy! You can eat the dip as is your warm it up in the oven for 15 -20 minutes at 375F.

1. Preheat oven to 400F.
2. Peel then cut sweet potatoes into fries, and cut washed cauliflower into small florets. (Reserve half of the cut cauliflower for the cauliflower rice.)
3. On a large baking sheet lined with parchment paper, line up sweet potato fries and spread out cauliflower on the same baking sheet (or another one if you need more room.)
4. In a small bowl combine 1 tsp paprika, 1 tsp garlic powder and a pinch of salt. Mix with a spoon and then sprinkle this mixture over the cauliflower.
5. Place the cauliflower and sweet potatoes in the preheated oven an bake for 30 minutes.
6. Meanwhile cook quinoa according the direction of the package. This should take a total of 20-25 minutes. Place the reserved cut cauliflower in a food processor and pulse until rice texture is reached. Heat a large pan over medium heat. Add cauliflower rice to the pan along with 2 tbsp of water. Cook for 5 minutes, add a pinch of salt and pepper then turn off heat.
7. Slice tofu into strips and place in a shallow bowl. Add to tbsp soy sauce, making sure each piece of tofu has soaked up the soy sauce. On a baking sheet lined with parchment paper lay out the tofu and asparagus. Once there is 15 minutes left for the cauliflower and sweet potatoes to bake, place in oven and cook for 15 minutes.
8. Once the quinoa is cooked and your cauliflower rice is ready, in a large bowl combine quinoa, cauliflower rice, 4 tbsp hummus, 1 tbsp rice vinegar and a 1/2 tsp salt. Mix well to combine.
9. Lay out a large piece of plastic wrap, then lay seaweed paper over it with rough side facing up, apply rice to nori sheet covering all edges. Apply rice 1/2″ thick.
10. Layer veggies on bottom of nori & roll carefully with the plastic wrap, tightening with hands as you roll. Slice with a sharp knife. Season with sesame seeds if desired & Use Soy Sauce dipping and enjoy!

1. Begin by cooking brown rice (this is optional to serve with your stuffed eggplant! Although I really recommend to make a complete meal) using the ratio of 1 cup brown rice + 1 3/4 cup water or use your preferred method.
2. Preheat oven to 375F.
3. Finely dice onion, garlic and tomatoes.
4. Heat a large pan over medium/high heat combing onions and garlic with 1-2 tbsp of water to prevent sticking. Sauté for 3 minutes and season with a pinch of salt and pepper.
5. Add the tomatoes and cook for an additional 10 minutes.
6. Prepare the eggplants by scoring out a side of the eggplant and using a spoon to scoop out most of the inside of the eggplant, finely chop the inside of the eggplant and add to the tomato mixture
7. Once the tomatoes have been cooked for 10 minutes, add tomato sauce, chopped artichoke, chopped spinach and cook for 2 minutes.
8. Lastly add a handful of roughly chopped basil and heat through for 1 minute. Taste filling and adjust seasonings as needed.  Turn off heat and set filling aside until ready to assemble.
9. In a large skillet with a lid, over medium heat add 1/4 cup water and place the eggplant on the skillet and cover with a lid. Cook for 7 minutes, rotating the eggplants every minute and adding 1-2 tbsp of water as needed. Make sure to cover with lid.
10. Once the eggplants are tender and ready, carefully transfer them each to a baking dish and stuff the eggplants with the stuffing. If there is left over stuffing spoon the remainder into the baking dish if there is room (see photo above as a reference.)
11. Place in the oven for 35 minutes. In the last 10 minutes carefully take out and top with halved cherry tomatoes (optional!).
12. Once taken out of the oven top off with avocado, a sprinkle of chopped basil and serve with your brown rice!

1. Preheat oven to 375F.
2. Begin by making the smokey tempeh bacon. Combine 1/4 tsp liquid smoke, 3 tbsp tamari and 1 tbsp maple syrup. Whisk together in a shallow large bowl and toss in sliced tempeh. Make sure to coat each piece of tempeh in the sauce and let sit for 5 minutes.
3. Next make vegan sour cream! (If you’re using store bought, skip this step!) Begin by discarding the water from the cashews. Combine all sour cream ingredients in a high speed blender and blend for 2 minutes or until smooth and creamy. Scoop out into a jar until read to use. (You will have left over sour cream but you will be so happy! It is delicious on nearly anything especially on baked potatoes!)
4. Once the tempeh has sat for 5 minutes, lay each piece of tempeh out on a baking sheet lined with parchment paper and place in oven for 20 minutes!
5. Meanwhile finish making the ranch dressing by combining all ingredients into a medium size bowl and whisking together until there are no lump and dressing is smooth.
6. Once the tempeh is out of the oven and your salad ingredients are prepared and ready, assemble your salad to your liking and enjoy!