Piña Coladas are arguably the most popular summer drink. They’re light, refreshing and so delicious! My twist on the traditional Piña Colada gives just a touch more sweetness to bring this cocktail together perfectly.

The earliest known story dates this drink back to the 1950’s, from a man working at a Hilton Hotel in Puerto Rico. He was attempting to create a fruity, summer drink for the hotel patrons and he, in fact, did just that! Since the 50’s, the Piña Colada cocktail has become one of the  most well-known cocktails around the world.

While I was never a huge fan of rum, when I tried a Piña Colada for the first time, I loved the frosty texture and freshness of the pineapple and coconut flavor. I eventually began experimenting making some of my own at home, and I noticed that just a small amount of simple syrup really brought all the flavors together!

This recipe is so simple, you will make it a few times and know it forever. It’s perfect for those warm, sunny days when you want a nice, refreshing cocktail to take the edge off! I love pouring pineapple juice in between the blended piña colada because I love what more pineapple juice adds to the drink, but you may pour and serve it however you like!

This is the breakfast burrito of my dreams! The key is to dice the potatoes small, and to cook them until they’re extra crispy. That, combined with vegan egg, veggies and guacamole make this a delicious, filling and satisfying breakfast!

Breakfast burritos are somewhat of a staple here in San Diego. I’ve eaten them my entire life and I absolutely love them! This is definitely a breakfast I make when I need something filling to last me throughout the morning.

My favorite thing about burritos is that you can make them differently every time depending on what you want inside. While this may be my go-to breakfast burrito, I like to switch it up every now and then by adding in some vegan sausage, melting in some vegan cheese, or adding hash browns instead of diced potatoes! No matter what way you make them, it’s almost impossible to go wrong.

I got some inspiration for this breakfast burrito from a restaurant Chancy and I visit whenever we go to Big Sur. Their breakfast burritos are one of our favorites and the reason we like it so much is because of the crispy potatoes inside! I wanted to master the crispy potato filling and combine it with the fillings I normally include like vegan egg, my favorite veggies and homemade guacamole. The end result is this amazing breakfast burrito!

Make this on your next Saturday morning to kickstart your weekend, or whip it up during the week to tide you over until lunch, maybe even dinner! This burrito is simple and easy to make, and shouldn’t take too much time either. Don’t forget to enjoy it with your favorite salsa!

This is my current breakfast obsession. Consider it my vegan twist on the classic avocado toast, just more filling with more flavor!

Here’s a recipe that’s sure to turn that morning yawn into an “mmmm”, and that grumpy face (you know what face I’m talking about) into an eyes-wide grin.

We all love avocado toast. Agreed? Okay, glad we cleared the air. But sometimes it just seems a little too bland. I wanted to enjoy a breakfast classic but with a little more flair to it. And alas! This delicious Tofu Avocado Toast did just the trick.

Did you know that avocados are classified as a berry? It’s true! They are such a versatile fruit that compliment, or completely make, so many dishes. I’m proud to say that the greatest amount of avocados are still being produced in Mexico where avocados are in season all year round!

With the tofu adding an extra filling ingredient, you’ll definitely be satisfied and fueled up for your day with this one. Not to mention avocados hat trick that is fiber, protein, and healthy fats. I added an avocado jalapeno crema, but any choice of sauce that you love is perfect. The pickled onions really bring the whole dish home, so try not to skip that part if you can! I’ve been obsessed with this Tofu Avocado Toast and I know you’re going to fall in love with it too!

A salad that actually leaves your belly and your taste buds satisfied! It’s crunchy, savory, creamy and absolutely delicious!

When it comes to having salad as a meal, I want it all! I want freshness. I want some cooked ingredients. I want savoriness. I want pickled ingredients. I want creamy ingredients and I want a really great dressing. The dressing I prepared for this salad is a delicious chipotle vinaigrette and all of these ingredients together just make sense!

It’s always fun to take a break from the traditional lettuce or spinach salad. Using a cabbage base, along with the cucumbers, brings a fun and exciting crunchy twist to the salad that you probably aren’t used to being excited to dive into. This creamy chipotle dressing will have you second guessing if it’s really a salad you’re eating.

The avocado, chickpeas, and meat alternative that make this a “hearty” salad leave you satisfied and full like you should be after a delicious meal. I personally prefer to use either

“asada” mushrooms, crispy vegan chicken or crispy tofu; but you can use whatever your favorite meat alternative is!

Mix everything together for a bowl of your new favorite salad!

This Chia Agua de Pepino is not only refreshing and hydrating, but it's also high in fiber and antioxidants.

Make it now for these hot days rolling in! Hits the spot every time🤍

Pan dulce & chocolate caliente to warm our souls. 🤍

These Entomatadas are like a non spicy version of enchiladas (but of course you can make it spicy 🌶)!

Stuff with whatever you want! I stuffed these with (vegan) fresh mozzarella and it was amaze!

This Creamy Poblano Pasta is so creamy, filling and delicious.

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These Enchiladas Suizas have all the satisfying flavor of your favorite traditional enchiladas, but are made completely vegan, without using any meat or dairy. They’re savory, filling, and can be personalized to your own liking!

Enchiladas are said to have been around since the Mayan civilization. With corn being a staple crop at the time, corn tortillas were commonly used for this dish. The Spanish Conquistadors then introduced this meal to the Western Hemisphere upon their arrival. Since then, enchiladas have become a staple of authentic Mexican cuisine and can be found at any of your favorite Mexican restaurants.Traditionally, enchiladas are made by stuffing corn tortillas with shredded chicken. But, of course, we’re not going that route!

When I began creating a vegan enchilada recipe, I knew I wanted it to be just as hearty and flavor-packed as the enchiladas I grew up eating. I experimented using different fillings until I landed on this recipe, and I LOVE it every time I make it! The filling consists of caramelized onions, roasted poblano peppers and roasted potatoes. The combination of these three give it great texture, flavor, and is so filling! Don’t forget to garnish with cashew crema (link to cashew crema recipe), avocado and cilantro to tie it all together.

Enchiladas are a really great dish to serve to guests for a dinner party or family gathering because it’s a great “make ahead of time” dish. You can prepare it several hours before the gathering and pop it into the oven when ready to bake and serve!

Depending on how many you’re feeding, you can make a dish full of these and have leftovers for the next day, or few days! Of course, I recommend eating while fresh out of the oven, but these enchiladas can be stored in the fridge for up to 5 days.

If you’d like to more closely recreate a meat-like texture for your filling, you can also use jackfruit or mushrooms! I have linked some of my other taco recipes using jackfruit or mushrooms below. Enjoy!

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Stop using store-bought salsa! I promise this recipe is 1,000x better and it will last you about five to eight days in the fridge. This Salsa Verde is so delicious, and the best part is you can customize it to your exact spice level!

If you prepare this salsa for a get-together, you’ll probably notice a big group of happy people gathered around a bowl of it at the chip station. This recipe is always a hit and is so simple to make. All you need is a pan and a blender!

Something that I love about making my own Salsa is that I get to control how spicey it is. This recipe calls for 2-3 jalapeno or serrano peppers, but if I know I’m having company over that doesn’t enjoy too much spice, I might only use 1-2. If I know my guests love some heat, I might use 3-4. It all just depends on how spicey your peppers are!

Salsa Verde is such a Mexican staple. Like so many mexican dishes and sauces, Salsa Verde dates back to the Incas, Mayans, and Aztecs. A few hundred years later and you can still find this delicious dip in countless Mexican dishes. While the Aztecs, Mayans, and Incan people were finely chopping their fresh ingredients to make this salsa, we’re using a blender for a finer consistency. But it’s the same great taste!

This Salsa Verde is on the table in my home just about any time I have anyone over and it just doesn’t get old. You can use it as a dip for your chips, or on your tacos, or even your enchiladas! Enjoy it fresh or store in a sealed glass jar for up to eight days!

These Lemon Poppy Seed Pancakes can be made with simple pantry ingredients and are so good to be enjoyed for breakfast, lunch or dinner!

This is my standard go to pancake recipe!You can swap out the poppy seeds and zest for chocolate chips or blueberries! Or make plain too-

These Vegan Mexican Tostadas are crunchy, savory and creamy and are exactly what you’re looking for in a perfect tostada! There’s crema in the soyrizo, there’s jackfruit in the salsa verde…It’s just too good to not try! Tostadas were one of my childhood favorites and, growing up Mexican, my mom made the best. I’m so excited to share my vegan version of a Mexican classic with you all!

While some say that tostadas likely originated in Oaxaca, Mexico,  the origins aren’t exactly clear. Traces of tostada history can be found all throughout Mesoamerica. Mesoamerica is a large cultural and historical region that includes just about half of Mexico and most of Central America. There are so many shared elements of Latin culture that can be found throughout this region. I think it’s so neat to share so much beauty with other countries and people. While imaginary country lines divide us, our food, dances, language, and traditions will always shine light on our common ground and unite us.

This Vegan Mexican Tostada recipe can be enjoyed all by yourself or can be perfect for when you’re having company over. It’s always fun to see how people choose to stack their ingredients on top of their tostada. It’s even more fun to see them try to be neat when they’re eating it! Let’s be honest.. It’s near impossible to eat tostadas neatly so can we just accept that and dive into them guilt free? Great!

Can I give you just a quick tip? Try soaking your cashews overnight if you can! It really helps to make the crema more creamy, less chunky. Oh, and make sure they’re unsalted!

I know these Vegan Mexican Tostadas will bring you as much joy as they have to me and my loved ones.