1. To a large pan over medium heat, add 1 tbsp of oil, and add in 1/2 of an onion (diced small). Sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium low heat, adding 1/2 cup of water or broth then cover with lid to help steam. 
2. Once the veggies are cooked, add in minced garlic and plant-based ground beef & cook for 7 minutes or until browned, season with salt and pepper. 

For the salsa

1. Add the salsa ingredients to a blender and blend until smooth. Pour 1/2 cup of the sala to the picadillo and cook for an additional 10 minutes over medium/ low heat.

For the peppers

1. Roast peppers over an open flame or in a preheated oven on broil high setting for 2 minutes on each side or until charred.
2. Place peppers in a bowl, cover with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers. Cut a 2 inch slit vertically, then carefully remove the seeds. Stuff the pepper with 2 spoonfuls of picadillo, then close pepper, *you can use a toothpic to secure it tight*

For the assembly

1. Heat frying oil in a shallow pan at medium/ low heat. In a bowl, combine batter ingredients, mix to combine. Carefully dip in the pepper covering both sides evenly. Add to hot oil and cook for 2-3 minutes on each side or until golden. 
2. Meanwhile, in a separate pan over medium low heat, add 1 tbsp oil then add 1/4 white onion, thinly sliced and saute for 2 minutes then pour the remaining salsa and cook for 10 minutes or until color deepens. 
3. Add the fried peppers to the salsa then serve with more salsa on top and enjoy.

For the pickled onions:

1. Thinly slice red onion and place in bowl then cover with 1-2 cups hot water making sure all the onions are covered. Let soak for 10 minutes.
2. Strain the water then add vinegar, dried oregano and salt. Mix, cover and let sit for 1 hour on your counter top.

For the jackfruit cochinita pibil:

1. In a mortar and pestle, break apart the cinnamon, allspice and cloves into small pieces then set aside.
2. Shred oyster mushrooms with fingers or thinly slice with a knife. Place in a large bowl.
3. Open the cans of jackfruit and remove the soft seed in the center and discard. Place the jackfruit in a medium sized pot along with 1/2 a white onion (not sliced), 2 (peeled) garlic cloves 1 bay leaf and 1 tbsp bouillon paste (or 2 cups vegetable broth) , then cover with water. Cook over medium heat for 20 minutes.
4. Meanwhile, prepare the marinade, to a large bowl add the orange juice, lime juice, achiote paste, vinegar, both the chilies, hot water, dried oregano, cinnamon, allspice and cloves. Mix then let set for 10 minutes.
5. Once the jackfruit is done boiling, strain the liquid then remove the onion pieces and place into a blender.
6. Then place the jackfruit in the center of a clean thin kitchen towel (or a nut milk bag), gather the 4 corners of the towel together to create a little pouch and squeeze the jackfruit, allowing the liquid in the jackfruit to strain our as much as possible. Place the jackfruit in the bowl of shredded mushrooms.
7. To the blender, addd 4 whole peeled raw garlic cloves, the marinade mixture from the bowl and a generous pinch of salt. Blend on high for 1-2 minutes or until smooth.
8. Pour the marinade over the jackfruit and mushrooms and mix with a spoon until everything is evenly coated. Cover the bowl with plastic wrap then place in the fridge over night or for at least 2 hours.
9. To a large pan over medium heat add a couple tablespoons of high heat oil. Once hot add about 1/4-1/3 of the marinated jackfruit / mushrooms... do not over crowd pan. Once added let cook untouched for 2-3 minutes to create a golden crust then flip and lightly season with salt and cook for an aid tonal 2-3 minutes.
10. Remove first batch of cooked jackfruit and mushrooms and add more oil then cook another batch.
11. Once everything is cooked return it all to the pan and turn heat to lowest to keep warm while you heat your tortillas to make your tacos.
12. Top each taco with pickled onions, a squeeze of lime juice and enjoy!

1. To 3 different small-medium sized bowls, add milk to one of the bowls, all purpose flour to another bowl and add panko bread crumbs to the last bowl. 
2. To the bread crumbs add garlic powder, dried oregano, paprika, salt and mix.
3. Cut the oyster mushrooms into 2 inch pieces then dip oyster mushroom into  non dairy milk, then dip into flour coating both sides, then dip into non dairy milk again, then into the bread crumbs coating both sides.
4. Coat all the oyster mushrooms and place them on a large plate.
5. Once all the mushrooms are coated, add 1/2 a quart of high-heat oil to a medium to large pot over medium/low heat.
6. Once hot, add a few breaded oyster mushroom to the oil and fry for 1-2 minutes on each side or until golden. Remove the golden fried oyster mushrooms from the oil and place on a plate lined with paper towels. 
7. Sprinkle the hot fried mushrooms with a pinch of salt 
8. Heat tortillas then for the tacos; add a dollop of chipotle mayo, then add a few crispy mushrooms, thinly sliced onion, squeeze of lime and cilantro.

1. To a large bowl add nopales. Add 2 tbsp salt then toss with hands massaging the salt into the nopales for 20 seconds then letting them sit for 10 minutes. 
2. Meanwhile in a medium or large pan over medium heat add 2 tbsp vegan butter. Once melted, add in onion and sauté for 3 minutes then add in garlic, sauté 1 minute. Add in tomatoes and sauté for 5 minutes. 
3. Return to the nopales, transfer the nopales to a large colander then rinse really well with cold water for 1-2 minutes until all the slim is removed. 
4. Move the sautéd ingredients to the edges of the pan to make room in the center for an additional 1 tbsp vegan butter then add in nopales and let them cook untouched for 2 minutes then mix to combine with the tomato, onion and garlic mixture. Cook for an additional 3-4 minutes or until nopales have darkened in color. Taste and add salt and pepper to your liking.

1. In a medium or large pot over medium low heat add 2 tbsp vegan butter or oil then add in green onions and sauté for 2 minutes then add in carrots and garlic and sauté for 2 minutes. Add in potatoes then pour in vegetable broth, oat milk, a bay leaf & salt. Mix then turn heat to medium and simmer for 20-25 minutes or until potatoes are soft and tender. 
2. Once the potatoes are fully cooked, Transfer 1 cup of the soup to a blender, blend until smooth then pour back into the pot, mix and simmer for another 4 minutes. 
3. Remove bay leaf. Top with vegan sour cream, green onions, cracked black pepper, a drizzle of olive oil & a serve with a side of bread.

1. In large pot, add 2 cups water.
2. To a mortar and pestle add all the whole spices, fresh ginger and mash, then add the mashed mixture to the water along with the peel of an orange, a pinch of salt and bring to a boil, takes about 5-6 mins. Add in 2 oat cups milk and bring to a boil again. Should take 5-6 minutes. 
3. Turn off heat and open up the two tea bags and pour the tea in, mix. Turn off heat and let sit for 10 minutes. 
4. Strain the the chai into another bowl but reserve the the chai mixture (tea, spices & orange peel).
5. Reserve 1 cup of the chai and pour the rest back into the pot. 
6. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
7. Add rice to the chai and bring to a simmer (will take about 1 min) then cover, lower heat to lowest possible and cook for 17-20 mins or until rice is cooked.
8. To a pot add 1 cup oat milk and add in the reserved chai mixture (tea, spices & orange peel). Bring to a boil, should take 5 minutes then strain the mixture, return the milk to the pot and add condensed milk, the 1 cup of reserved chai and mix. Bring to a simmer then once the rice is cooked add the mixture in. Mix and simmer for 15 minutes. 
9. Enjoy hot or cold! Store in tupperware and keep in fridge for up to 5-6 days!

1. In a blender add whole tomatillos, jalapeño, poblano pepper, cilantro, spinach, white onion, whole garlic cloves and water. Blend on high for 1 minute or until smooth 
2. In a large pot over medium heat add 3 tbsp oil then once hot add fideo and continuously stir for 3 minute or until golden then add in the green salsa and 3 cups broth and boil for 12-15 minutes. 
3. Add salt then mix. Taste to adjust salt to your liking. Serve with a quesadilla or potato taquitos and top with cheese, a squeeze of lime and cilantro. 

1. Add cashews to a bowl and cover with hot water. Set to the side to soak for at least 10 minutes.
2. Meanwhile on a skillet add 1-2 tbsp oil and add whole jalapeño and whole garlic clove and pan fry for 1-2 minutes or until golden/charred on each side. 
3. Strain the cashews. Then add the cashews to a blender along with charred jalapeño, garlic, avocado, lime juice, salt, non dairy milk and blend until smooth. 
4. Once smooth, add cilantro (including stems) and pulse it in. Taste to adjust salt. Store in fridge for up to 5 days. 
5. To serve, add a drizzle of olive oil and sliced avocado.

1. Preheat oven to 400 degrees F.
2. Using the biggest side of a grater, grate the block of tofu. 
3. Evenly spread the tofu on the baking dish. Cover with adobo sauce, oil, oregano and salt. Mix with hands to evenly Coat. Bake in preheated oven for 15 minutes. 
4. Heat tortillas on a pan. About 30-40 seconds on each side. Add a couple spoonfuls of crispy tofu to one side of the tortilla and tightly roll into a taquito.
5. To a pan over medium heat add 3-4 tbsp oil. Once hot add the taquito seam side down and pan fry for 1 minute on each side or until golden. 
6. Serve with sauces of your choice, shredded cabbage or lettuce, top with a squeeze of lime, and cilantro.

1. To a pot add cinnamon stick, whole cloves and water. Turn stove on to medium high heat. Bring to a simmer and simmer for 7-8 minutes.
2. Add the Jamaica and sugar then simmer for 7 minutes then turn off heat. Let sit for 5 minutes then strain the Jamaica. I like to let it cool completely before enjoying.
3. Pour over ice and enjoy!

1. Remove stems and seeds from chilies, set aside. 
2. Roughly chop half the onion and set the other half to the side. 
3. To a large skillet over medium heat, add 3 tbsp oil. Once hot add halved tomatoes; cut side down, 1/2 roughly chopped onion and 3 whole garlic cloves. Pan fry for 1-2 minutes on each side or until slightly charred. The garlic cloves will be done first, make sure to remove them as soon as they are charred on both sides. 
4. Once the tomatoes and onion are charred, remove from the pan and add to a blender. 
5. Return to the same pan and add sesame seeds. Continuously move the sesame seeds around, cooking for 45 seconds or until slightly golden. Remove from the pan and put directly into your blender.
6. Return to the same pan, add pumpkin seeds and continuously move the pumpkin seeds around, cooking for 45 seconds or until slightly golden. Once golden add to the blender.
7. Return to the same pan, add the dried chilies, cooking for 10-15  seconds on each side or until charred. Then add to the blender.
8. Return to the pan once more, add the cinnamon stick, whole cloves and peppercorns. Continuously move the whole spices around for 30 seconds then remove from the pan, then add to your blender. 
9. Turn heat off to the pan. 
10. To the blender, add 1 1/2 cups of vegetable broth and blend on high for 1-2 minutes. It should reach a really smooth consistency. If needed, added 1/4-1/2 cup more vegetable broth to reach smooth consistency. Leave the pipián in the blender while you prepare the nopales and zucchini. 
11. Chop the nopales into small pieces the cut a small piece of the 1/2 onion you put aside. Add both to a small pot then add 1/4 cup of water to the pan. Put the pan over a medium heat and cover with a lid. Cook for 7 minutes mixing every 30 seconds. 
12. Finely dice the left over piece of onion.
13. To a large skillet over medium/low heat, add 1 tbsp oil and 2 tbsp vegan butter. Once melted, add onion and cook for 2 minutes.
14. Meanwhile, mince 2 cloves garlic and chop the zucchini small then add both to the onion and cook for 8 minutes or until they become golden. 
15. By this time, your nopales should have turned a dark green color, indicating they’re cooked. 
16. Drain the nopales, discard the piece of onion, then add them to the zucchini mixture. Season with a generous pinch of salt then pour in the pipian. 
17. Mix to combine and cook on low heat for 10-15 minutes. Taste and add salt to your liking. 
18. Enjoy with tortillas, a side of rice or on tlakyos or huaraches!

For the beans

1. Remove the stem and seeds from the guajillo Chile. 
2. In a pan over medium/low heat, add 2 tbsp oil. Once hot, add onion, whole garlic & guajillo Chile. Cook the Chile for only 4-5 seconds on each side! Then add to a blender. Flip the garlic after 30 seconds and allow to pan fry until golden. Then remove from the pan and place into the blender. The onion will take 2-3 minutes to get golden all around. Add to the blender along with your cooked beans, broth, salt and blend for 1 minute or until smooth. 
3. It should be creamy and runnier then normal refried beans. Taste and add more salt if needed. Keep in blender while you prepare the huevos a la mexicana. 

For the huevos a la mexicana

1. To a pan over medium/low heat, add 1 tbsp of vegan butter. Once melted, add finely diced onion and sauté for 2 minutes, then add in minced garlic and sauté for 1 minute. Add in tomatoes and sauté for 4 minutes then add Serrano and sauté 2 minutes. Season with a pinch of salt and pepper.
2. Push the sautéed mixture to the outer edges of the pan and in the center of the pan add 1 tbsp vegan butter. 
3. Once melted, add JUST Egg. Season lightly with salt and pepper and using a spatula, begin to move around in the pan. It should cook in 3-5 minutes. Slowly begin to incorporate the tomato mixture into the JUST Egg. Turn off heat once you reach a scrambled egg like consistency.

For the assembly of enfrijoladas

1. In a pan over medium heat, add 2 tbsp high heat oil. Once hot, add a tortilla and pan fry for 10-15 seconds on each side. You want a golden tortilla that is pliable and slightly crispy. 
2. Add the tortilla to a plate lined with paper towels and continue to pan fry the rest of your tortillas. 
3. Once all the tortillas are pan fried, add the blended beans to the left over oil your fried the tortillas in. If there is no oil left in the pan, add 1 tbsp then pour the beans in. 
4. Turn the heat to low. The beans should be a runny but creamy consistency. If they're too thick, add a splash of broth to loosen them. Taste and add salt if needed.
5. Add a fried tortilla one at a time to your refried beans, coating each side. I like to use kitchen tongs to easily flip but a fork will work as well. Transfer the bean coated tortilla to a plate then add a couple spoonfuls of the "huevos a la mexicana" (egg mixture) to one side of the tortilla and fold over. Top with with vegan crema, avocado, cheese and enjoy! 
6. Repeat with the remaining refried beans, pan fried tortillas and huevos a la mexicana (egg mixture). 
7. *For a nice presentation* You can spread a layer of beans to your plate, spread evenly into a circle or oval then add the enfrijoladas on top then garnish!