1. Add the pecans, pitted dates, and 1/2 cinnamon stick to a bowl and cover with hot water, let it soak for an hour or over night. 
2. Strain the ingredients, rinse with water then add to a blender with 4 cups filtered water, pinch of salt and 1 tsp vanilla extract. Blend in high for 1 minute. 
3. Place the nut milk bag in a bowl and carefully pour about half the milk into the bag... gently squeeze to release the milk into the bowl. Then pour the rest in and repeat. 
4. Pour the milk back into the blender to make pouring into pitcher or jar easier. 
5. Enjoy & store in fridge with a tight seal for 3-4 days!

1. For the crema, simply mix vegan mayo with lime juice.
2. Remove the hearts of palm from the can and pat them with a paper towel to remove excess liquid. 
3. With the bottom of a plate, smash each heart of palm to flatten. Make sure it's still intact. Season with a pinch of salt and pepper. 
4. Make the batter by combing all  ingredients in a bowl and whisk together until smooth. If it feels a little too thick, add a splash more of beer or sparkling water.
5. To a pan, add about 1/3 cup of oil. Heat over medium and once hot, dip each heart of palm into the batter then lift with two forks. Add the heart of palm to the hot oil and fry for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towels. Season each with salt. I like to cut each one length wise to fit my tortillas better.
6. Heat your tortillas… add a couple pieces of fried heart of palm to your tortilla, then top off with cabbage, salsa, crema, cilantro, onion and a good squeeze of lime.

1. Prep lettuce, cut limes, avocado, squeeze lime over avocado slices, prepare crema & refried beans.

For the mushrooms

1. In a large pan over medium heat add about 2 tbsp oil, then add in your finely diced onion. Season with a pinch of salt and pepper and saute for 2 minutes. Then add in 1 tbsp vegan butter followed by chopped mushrooms and minced garlic. Do not move around the pan too much. Let it cook for 2 minutes before moving around… this will allow for caramelization. 
2. Cook for 7 minutes then add 2-3 tbsp of salsa, a pinch of salt and pepper and mix to combine. Continue to cook for 5-7 minutes. 

For the sopes

1. In a bowl, combine the corn masa flour and salt & mix. Add in water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes. 
2. Take a golf ball size of masa and roll in between hands then flatten to make a disk about 1/4 inch thick OR You can also use a tortilla press if you have one! 
3. On a large pan over medium high heat, cook the thick tortillas quickly for about 30 seconds - 1 min on each side. Remove from heat. Let it cool for about 1 minute then using your fingers crimp up the edges.
4. In a separate pan over medium heat, add 1/4 cup of high heat oil. Once hot, add in the sopes with the crimped edges and pan fry for 1-2 minutes on each side or until golden. Transfer to a plate with paper towels to soak up excess oils.

For the assembly

1. Smother beans on each sope, then add mushrooms, lettuce, crema, salsa, avocado, cilantro, squeeze of lime!

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For the batter

1. Combine all the batter ingredients in a bowl then whisk to combine. 

For the vegan ricotta

1. In a food processor combine all the ingredients and pulse until there are no large chunks ... should still texture and not fully smooth. 
2. Spoon the vegan ricotta into a ziplock bag & store in fridge until ready to use.

For the squash blossoms

1. Over medium heat, Pour about 1/4-1/3 cup of HIGH HEAT oil to a pan or skillet. 
2. Line a large plate with paper towels and set aside. 
3. Carefully remove the inner bulb with kitchen tweezers. 
4. Snip a bottom corner of the bag of ricotta and begging to pipe each squash blossom. 
5. Carefully dip into the batter then let the excess drip off. Add to the hot oil and let it cook for about 1 minute on each side or until golden. 
6. Place each fried squash blossom on a plate lined with paper towel and continue to fry. Whole they're still hot, sprinkle with salt! 
7. Heat tortillas then add a couple fried squash blossoms, avocado or guac, salsa, a squeeze of lime and enjoy! 

1. On a pan over medium heat, roast the chile de árbol & serranos on both sides until charred. The chile de árbol will take 10 seconds & serranos will take about 1-2 minutes.
2. Remove the stems from the chilies then add the chilies to the blender along with all other salsa ingredients. Blend on high until smooth. 
3. In a pan over medium heat, add 2 tbsp oil then add in 1/2 thinly sliced onion. Sauté for 2-3 minutes then add in salsa and cook the salsa for 7-8 minutes over medium/low heat or until it deepens in color. It may thicken, if so, add a splash of water. Then turn off heat.

For the tofu scramble

1. To a pan over medium heat, add 3 spoonfuls of salsa then crumble in the tofu. Add 2 tbsp nutritional yeast, salt & pepper and mix well. If it seems dry, add a bit more salsa. 
2. In a pan over medium/high heat, add about 1/4 cup high heat oil. Once hot, add a tortilla and fry on both sides until golden. You want it still bendable and not too crispy. 
3. Remove the tortilla from the oil and let excess oil drip off then dunk the tortilla in the salsa allowing the salsa to get on both sides, then place on a plate, smother with refried beans, tofu scramble, pour more salsa on top then garnish with avocado, cilantro and (optional) cheese of choice.

1. Remove the hearts of palm from can and cut length wise then roughly chop.
2. Thinly slice half the onion, cucumber (peeled / with seeds removed) and mango (peeled). 
3. In a Molcajete (or blender) add the garlic, serranos, a handful of cilantro with the stems, a few pieces of the cucumber, onion and mango and a pinch of salt. Mash really well till a paste is formed.. then add the juice of 6-7 limes and mix again...  *if using a blender, add the juice of the juice of about 6-7 limes before blending.* Blend for 30-45 seconds. 
4. Add the sliced ingredients to the mixture then mix. Finley chop about half a bunch of cilantro then add to the mixture, mix again. Taste and add more salt if needed. 
5. Place in the fridge for 2-5 hours to let the flavors Marinate. 
6. Top off with sliced avocado, a bit of finely chopped cilantro and squeeze over lime. Enjoy with tostadas!

Lavender Syrup

1. Combine the water and lavender in a pot. Over medium heat, bring to a light simmer (about 2-3 minutes) then add in sugar.
2. Stir continuously for 4-5 minutes in medium heat and then turn off heat and let it sit for 10 minutes.
3. Place a small sifter on top of a jar then carefully pour the syrup over. You can use it right away or store for later. If storing, be sure to let it cool for 30 minutes to an hour before you put the lid on. Store in a cupboard for 1 month or can last 2-3 months in the fridge.

Rosemary Syrup

1. Combine the water and rosemary in a pot. Over medium heat, bring to a light simmer (about 2-3 minutes) then add in sugar.
2. Stir continuously for 4-5 minutes in medium heat and then turn off heat and let it sit for 10 minutes.
3. Place a small sifter on top of a jar then carefully pour the syrup over. You can use it right away or store for later. If storing, be sure to let it cool for 30 minutes to an hour before you put the lid on. Store in a cupboard for 1 month or can last 2-3 months in the fridge.

1. Preheat oven to 400 degrees F.
2. Cut the zucchini length wise, Using a spoon take the seeds and center flesh out. 
3. Place zucchinis on a baking sheet and drizzle with about 1 tbsp oil then season with salt and pepper. Using your hands coat the zucchinis evenly with the oil. Bake in preheated oven cut side down for 25 minutes.
4. In a pan over medium heat add 1 tbsp oil and sauté onions for 5 minutes then add in garlic, the zucchini seeds and flesh you scooped out and corn. Sauté for 10 minutes and season with salt and pepper then add in the cheese and non dairy milk and mix to combine. Cook for 2 minutes or until it's creamy and melted. At this point you can add in the optional nutritional yeast! 
5. While your zucchini is baking roast your salsa ingredients until charred all around then blend all ingredients with cilantro and a good pinch of salt. 
6. Once the zucchini is baked, spoon in the cheesy mixture and top with a little extra cheese and bake for an additional 10 minutes. 
7. Serve with salsa and top with cilantro and avocado.

1. Pull apart oyster mushrooms with your fingers or if using any other mushroom thinly slice.
2. Prepare garnish: Finely chop 1/4 bunch cilantro and about 1/4 of a white then combine in a bowl, mix and set to the side.
3. Remove seeds and vanes from chilis , Roughly cut up tomato, then cut half an onion into large pieces and Peel 4 garlic cloves.
4. In a pot add all the ingredients you prepared above + 4 cups vegetable broth OR 1 1/2 tbsp vegetable broth concentrate + 4 cups filtered water . Then bring to a simmer. 
5. Add in the dried bay leaf, dried thyme, dried oregano, cinnamon, vinegar, brown sugar and a small pinch of salt to start. 
6. Bring to a boil and boil for 17-20 mins.
7. Meanwhile heat a pan over medium heat and thinly slice the remaining 1/4 piece of onion.  Add 2 tbsp oil to the pan and add in the onions and mushrooms. Saute for 9-12 minutes. 
8. Once golden, then lightly season with salt and pepper. Then Turn off heat. Once the chilis look soft and its been about 17- 20 minutes, carefully transfer all of it to blender, Blend for 1 minute to until smooth. Pour it back into your pot and boil bring to a light simmer for about 6-8 minutes. Taste and add more salt and pepper to your liking.Return to the mushrooms are turn on heat again. Once pan is hot pour about 1/4 cup of the birria broth over the mushrooms and mix to combine. Let it cook for 3-4 minutes! 
9. Boil the ramen noodles in a separate pot following the package directions.
10. Once the ramen noodles are cooked, strain, transfer to a bowl then pour over the hot simmering birria broth and top with the sautéed mushrooms, chopped cilantro + onion and lots of fresh lime juice!

1. Thinly slice the yellow onion. 
2. In a pan / skillet over medium heat add 2 tsp of oil. Once hot add onion and cook for 4 minutes then lower heat to the lowest setting an sauté for 35 minutes. Season with salt and pepper. move onions around every 5 minutes. 
3. Once the onions are cooked remove from pan and add 1 tbsp of vegan butter, turn up the heat to medium and cook the corn for 6-7 minutes or until the corn becomes golden. Season with a pinch of salt and pepper. 
4. Add the corn to a bowl then add 2 tbsp vegan butter, 3 tbsp vegan Mayo, 1/2-1 tsp chili powder, juice of a lime, crumbled cheese to your liking and a a small pinch of salt and pepper. Transfer the corn into your serving dish and top with the caramelized onions, cilantro, more cheese and enjoy with tortilla chips!

For the condensed vegan milk

1. In a pot over medium heat combine the coconut milk with the sugars. Bring to a simmer then turn to low heat and simmer for 35 minutes. Should reduce to half the amount you started with. Stir constantly.. every 3-5 minutes. 
2. Turn off heat and let it sit for 5 minutes before pouring into a jar.

For the overnight oats

1. In a jar add the oats, non dairy milk, cinnamon, salt, vanilla and a spoonful of the condensed milk. Then top with strawberries and an extra drizzle of condensed milk! 
2. Mix! Then Set in fridge for 2 hours or overnight. Enjoy ♥️

For the zucchini salsa

1. In a pan over medium high heat add 2-3 tbsp of oil.
2. Once hot, add jalapeños, zucchini, onion & garlic. Pan fry for 2-3 minutes on each side or until golden. *Garlic will finish first…remove from pan after 1-2 minutes.*
3. Carefully transfer all ingredients to a blender along with 1/4 cup of broth or filtered water and salt. If not using whole garlic, add in garlic powder as well. Blend until smooth. 

For the enchiladas

1. In a pan over medium heat add 1 tbsp oil then saute onion for about 2-3 minutes. Add in the poblano peppers and saute for 2 minutes. Add in tofu, mashing with the back of your spatula or spoon. 
2. Add in nutritional yeast and about 2-3 tbsp of the salsa. Mix then cook for 5-7 minutes. Season with salt and pepper.
3. Heat tortillas on a pan. You can choose to fry them in oil If you wish. Once the tortillas are ready, fill with tofu mixture, place on a plate then cover in salsa. Drizzle over crema and top with sliced avocado.