Serves 1

1. In a pot combine cacao powder, cinnamon? water and milk. Heat over medium-low and Let it come to a simmer. Once simmering, turn off heat. Add salt and agave then mix and let cook for 10 minutes.
2. Before pouring over ice, froth well! I use a traditional Mexican tool called molinillo!

1. Mix all ingredients in your glass and pour over ice. Enjoy!

1. Add the cashews to a bowl and cover with boiling water. Let soak for at least 15 minutes.
2. In a large pan over medium heat add oil. Once hot add onions and sauté for 3 minutes.
3. Push the onions to the edges of the pan and add a touch more oil to the center of the pan if needed... add in the zucchini and cook for 5-6 Minutes. Lightly season with salt. 
4. Add in the tomatoes and minced garlic and cook for another 5-6 minutes.
5. Drain the cashews and add to blender along with 2 cups of water. Blend on high for 1 minute, until smooth. 
6. Add the cashew cream to the vegetables and mix. Season everything with salt and pepper to taste and let it simmer on medium low for 5-6 minutes or until thickened. Garnish with chopped cilantro. 
7. Enjoy with tortillas or as a side!

1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
2. Add 4 cups whole strawberries (with the stems removed) into a blender along with 3 cups filtered water and blend until smooth.
3. Place a mesh strainer on the opening of a large jar or pitcher then pour the strawberry mixture through.
4. Remove the stems from the remaining 1 cup strawberries then dice small.
5. Strain the cashews, add to a blender along with 4 cups filtered water, sweetener, vanilla, salt and blend in high for 1 minute or until completely smooth.
6. Add a couple cups of ice to the large jar or pitcher of the strawberry mixture. Then add the chopped strawberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!

For the filling:

1. Place dried lentils in a mesh strainer and rinse well. Add the lentils to a medium pot, cover with 5-6 cups water, add 1 bay leaf and 2 garlic cloves. Cook over medium heat for 25-35 minutes or until soft.
2. To a large pan over medium heat add 2 tablespoons oil then add in thinly sliced onion and saute for 3 minutes. Add in potatoes and cook for 10 minutes then add carrots and cook for an additional 7-9 minutes or until veggies are cooked. Season with a generous pinch of salt and add a bit of water or vegetable broth throughout the cooking process to help steam and cook the veggies quicker.

For the salsa:

1. To a medium pot add tomatillos, Roma tomatoes, onion, garlic and serrano. Cover with 4-5 cups water then bring to a boil and boil for 9 minutes. Add the ingredients to a blender & blend until smooth. If using the molcajete, add the garlic, Serranos and pinch of salt first, mash into a paste then add the remaining ingredients and mash all together until desired consistency is reached.

Return to filling:

1. Return to the potatoes and carrots. They should be al dente around this time…add 1/2 the amount of salsa to the vegetable mixture, mix in and let everything simmer for 10 minutes. Once the lentils are cooked, drain the liquid, then add the lentils to the vegetable mixture and cook all together for 5-7 minutes. Taste and season with a pinch of salt & ground pepper.
2. If baking in the oven, preheat oven to 400 degrees F. Heat the tortillas on a comal then fill each on with filling and fold in half then place on baking sheet and repeat with remaining tortillas and filling. Brush the tacos with oil then bake for 10-12 minutes or until golden.
3. Top tacos with lots of shredded lettuce, crema, salsa and avocado.

1. To a large pan over medium/low heat add 3 tablespoons olive oil. 
2. Once hot, add zucchini, onion, garlic & serrano pepper. Cook each ingredient for 1-3 minutes or until both sides are golden/charred. The garlic will take the least amount of time. 
3. Cook pasta according to the directions on the package. Making sure to generously salt the pasta water. Once the pasta is done cooking, reserve 1 cup pasta water. 
4. Transfer the zucchini, onion, garlic & serrano to a blender. Remove the tofu from its container, add tofu to blender along with pumpkin seeds or cashews, nondairy milk, vegetable broth, nutritional yeast & a generous pinch of salt. Blend until smooth. 
5. If needed, add 1/4 - 1/2 cups additional non dairy milk. 
6. To a large deep pan over low heat, add 2 tablespoons vegan butter and 2 tablespoons olive oil.
7. Once vegan butter is melted add the blended sauce. Simmer for 5 minutes. Squeeze in lime juice and stir. Taste the sauce and add more salt to your liking. 
8. Add in the cooked pasta, toss together. Add as much of the reserved hot pasta water needed to loosen up the sauce. 
9. Serve with freshly cracked pepper and vegan parm.

1. Peel and finely dice potatoes. Add to a pot, cover with water and add a large pinch of salt. Cook over high heat for 10 minutes or until potatoes are fork tender. Drain the water from the potatoes and rinse with cool water.
2. Remove the tofu from the package, wrap in a paper towel and gently press down on the block of tofu for 10 seconds to release excess water. Using the large side of a cheese grater, grate the tofu block, being careful as it gets closer to your fingers!
3. To a large bowl add garbanzo beans and using a fork mash. Then add in the shredded tofu, corn, carrot, serrano or pickled jalapeño, onion, mayo, lime juice, garlic powder, salt, pepper, jalapeno brine, nutritional yeast, hot sauce and mix well to incorporate. 
4. Lastly add in the chopped, cooked potatoes and gently fold in the potatoes. 
5. Taste the mixture and adjust seasonings to your liking! Serve on tostadas, in a sandwich or with crackers.

1. Heat some high heat oil over medium heat then add cut up pieces of rice paper and cook for a few seconds or until puffed.
2. Top with tajin or any chili powder & squeeze on lime as you enjoy. (Don't add lime all at once it will turn soggy as it sits!)

1. Dice your ingredients and combine in a large bowl
2. Peel your orange and limes, add to blender along with lemon juice and cilantro.
3. Pour citrus mixture over bowl, serve & enjoy! Option to top with chammy, tajin and Japanese peanuts.

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine 2 tbsp ground flax and 6 tbsp water. Stir and let sit for 10 minutes.
3. Add peeled bananas, mash with a fork well… Until you have a gooey mixture.
4. Add melted coconut oil, 1/2 cup sugar & vanilla, mix well to combine.
5. Add the flour, salt, baking soda, cinnamon and salt. 
6. Grease a loaf pan with 1 tbsp coconut oil then pour the batter into the pan. Using a spatula, evenly spread the batter to make a smooth even top. Evenly Sprinkle over 1/4 cup sugar on the top. 
7. Bake in preheated oven for 45-55 minutes or until center is baked through; simply poke a tooth pick in the center… it is done when tooth pick comes out clean! My load typically bakes for 50 minutes but please check yours at the 45 minute mark!

1. In a large pan over medium heat, add 1 tbsp olive oil. Then add in hominy and cook for 4-5 minutes then lightly salt. Remove the hominy from the pan and add to large mixing bowl.
2. Return to the pan, a touch more oil then add in corn and cook for 4-5 minutes. Lightly salt then remove the corn from the pan and add to hominy. 
3. Return the the pan one more, add 1-2 tbsp more oil then cook the zucchini for 5-6 minutes until golden. Lightly salt the zucchini then add to hominy and corn. 
4. To the bowl add the red onion, mango, cilantro & salt. 
5. To a blender add all the marinade ingredients. Blend on high for one minute then pour it over the ingredients in the bowl and mix to combine. Season with a pinch of salt. Taste and add more salt to your liking. 
6. Cover and store in the fridge for a couple
7. Hours to chill. Serve on tostadas with sliced avocado and salsa macha for more spice.

For the green sauce

1. In a large pan over medium heat add 2 tablespoons oil then add in the whole tomatillos, onion, garlic, serrano and saute for 5 minutes or until everything is softened and slightly charred. 
2. Transfer to a blender then add in spinach, crema, warm water, cilantro and salt. Blend until smooth. Transfer to a jar or bowl.

For the vegetable filling

1. In a In a large pan over medium heat add 1 tablespoon oil then add in zuchinni and cook for 2-3 minutes on each side or until golden. Then add in corn and peppers and cook for an additional 5 minutes. Season with salt and pepper then turn off heat. 

For the assembly

1. Cook the lasagna noodles according to package directions.
2. Preheat oven to 435.
3. To a lasagna dish, spread 1/2 cup of the sauce to the bottom of the pan. Then add a layer of lasagna noodles. Add a layer of ricotta, then vegetable filling then lasagna noodles then sauce and repeat until you make 3-4 layers.
4. Top the last layer of lasagna noodles with a generous amount of the sauce then top with mozzarella cheese. 
5. Cover with foil or a baking sheet and cook for 45 minutes.
6. Let the lasagna sit for 20 minutes before cutting into it! Top with cilantro and enjoy.