1. In a bowl add (drained and rinsed) chickpeas and mash using a fork. Then add in all the ingredients for "tuna" and mix together. Add a touch more of mayo if need be (or to your liking) adjust seasonings as needed.
2. Make your Quesadillas. (Add a tiny bit of oil to a pan if you want a cripsy texture.) Add cheese to one side and once it is heated enough to fold, fold over and press down to allow cheese to melt. Flip after 1 minutes or so and remove from pan once cheese is melty. Add "tuna" to each quesadilla. You can return it back to pan if you would like the tuna to heat through but I kept it as is! Add avocado slices and or hot sauce to your liking, enjoy!

1. In a blender or food processor add all your ingredients minus the olive oil. Pour in olive oil as you blend. Add more olive oil if needed & or an optional splash of warm water to help bring it together. Taste and add more salt to your liking!
2. I added my pesto to some pasta to enjoy!

1. Rinse rice really well and let it dry as much as possible.
2. Measure out 1 3/4 cups of broth.
3. Add 2 tbsp oil to a pan then add rice (rice should be mostly dried). Cook on high heat constantly moving it around for 4-5 minutes.. DO NOT TAKE YOUR EYES OFF RICE! Keep moving around the pan so it does not burn
4. Add broth, bring to a simmer. This should take 1 minutes. Cover, bring to lowest heat and cook for 19-22 minutes or until the liquid has evaporated and rice is perfectly cooked.
5. Once heat is off, let rice sit for 5 minutes. Meanwhile, finely chop your cilantro and zest an entire lime. Add to the rice then mix and add garlic powder, juice of an entire lime, pinch of salt and fresh cracker pepper! Mix again, taste and add more lime juice if desired.

Creamy Spicy Peanut Sauce

1. To a pan, add 1 tbsp oil then sauté onion for 3 minutes. Add in garlic and cook for another 3 minutes then add in peanuts. Toss and toast peanuts for 30 seconds then add to a blender along with the water, chipotle peppers and a pinch of salt. Blend until smooth. Taste and add more salt to your liking!

Crispy Tofu

1. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
2. Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden and crispy. Season with salt, then once removed from pan, place on a plate lined with paper towel.
3. Add desired amount of sauce to a pan, heat on low, then add in crispy tofu to the pan and toss to coat with the sauce. Serve over rice and enjoy!

1. Make or buy your horchata. Most store bought/restaurant horchata is not vegan FYI! Best to make your own!
2. To a small plate, add 3 tbsp brown sugar and 1/2 tsp ground cinnamon and mix to combine.
3. Prepare your espresso.
4. In a shaker, combine espresso, vodka, and pure maple syrup. Shake with ie then add to a cup with fresh ice that is also rimmed with brown sugar and cinnamon.
5. Pour then add in horchata and enjoy!

1. In a pot over medium low heat, add 2 tablespoons of oil, once hot add in the noodles and move around continuously until golden and toasted. Should take a round 3-4 minutes.
2. Then add onion and garlic and sauté for an additional 3 minutes. Season with salt then add in dried oregano, tomato sauce then mix.
3. Add in the broth and the chopped potatoes. Bring to a soft boil and cook for 12-16 minutes or until the potatoes are soft and cooked. Taste and adjust seasonings to your liking!

1. Before you begin, prepare all the ingredients above! Chop ingredients and make your rice according to the directions on your rice package.
2. In a small bowl combine ground flax and water, mix with a spoon then set aside for 10 minutes.
3. In a pan over medium heat, sauté onions and garlic for 5 minutes. Then add tomatoes and cook for 2-3 minutes. Add in plant-based beefy crumbles, or your plant meat alternative and cook for an additional 4 minutes. Turn off heat then transfer the mixture to a large mixing bowl. To the mixture add chopped mint, flour (start with 4 tbsp then add more if you need), cooked rice, ground flax mixture, bread crumbs, dried oregano, salt and pepper.
4. Mix together with a wooden spoon making sure its all well incorporated. Cover the mixture with a lid or cling wrap and place in fridge for 25 minutes.
5. Meanwhile prepare ingredients for soup. Prepare/chop soup ingredients. To a large pot over medium heat, add 1 tsp oil. Add chopped yellow onion and sauté for 3 minutes.
6. Then add dices tomato and sauté for 2 minutes. Add the broth to the pot followed by the chopped potatoes and carrots. Mix, and bring to a simmer. Cook for 15-20 minutes or until veggies are tender and cooked.
7. Once the "meatball" mixture has chilled in the fridge, take out and bring a large non stick pan over medium heat. (You can also bake them on a baking sheet for 15 minutes or cook on the pan!) Add 1 Tbsp oil to the pan and begin to form your meatballs by scooping a heaping tbsp of mixture and form them into balls. Add to the pan and cook for 3 minutes on one side, flip and cook for an additional 3 minutes or until meatballs form a bit of a crust and have browned.
8. Taste soup and adjust seasonings as needed. Turn off heat once the vegetables are tender and cooked to your liking. Serve your soup then add a few cooked meatballs, a sprinkle of cilantro and a generous squeeze of lime!

1. Open up cans of jackfruit, drain and rinse with water. Shred jackfruit with your fingers and remove any squishy seeds. Then, shred Oyster or Lions Mane mushrooms with your hands or with a fork. Any other type of mushroom being used, thinly slice.
2. In a pot or pan over medium heat add 1 tbsp of oil and add in onion. Sauté for 5 minutes then add in diced garlic and saute for another 3 minutes.
3. Move the onion and garlic to the side to make room for an additional 1-2 tbsp of oil. Add the mushrooms, sauté for 7-10 minutes until golden and season with salt and pepper. Then add jackfruit and cook for 4-5 minutes. Followed by the thyme sprigs and dried bay leaves. Season generously with salt and pepper, then pour in vegetable broth, the juice of an orange, brown sugar, non dairy milk and cook on medium heat, mixing throughout and cooking until the liquid is absorbed. Could take around 45- 50 minutes to cook and jackfruit will take around 25-30 minutes.
4. Once liquid is absorbed, squeeze the juice of a lime. Taste and adjust salt and pepper to your liking!
5. Heat up tortillas and serve with salsa, cilantro, squeeze of lime, onion and avocado!

1. Juice a mixture of limes and lemons. I used pink lemonade lemons, Meyer lemons and limes.
2. Once citrus is juiced, add 3 frozen raspberries and mix until light pink color is created. You can toss the raspberries out.
3. Choose the glasses you want to serve in. Use a slice of lime or lemon to go around the rim of the glass. Then dip the rim of the glass in a plate of tajin (or salt or sugar). Set glasses aside.
4. In a shaker combine 4oz tequila, 1oz triple sec, 2oz lemon juice (fresh squeezed), and 1.5 oz of simple syrup. Mix with ice.
5. Strain into your two glasses with a large cube of ice or handful of fresh ice. Top with lemon slice and enjoy!

1. Cover pitted dates with hot water and let soak for 10 minutes.
2. Meanwhile, heat chocolate either in a double boiler or in microwave for 15 second intervals mixing in between. Once melted, add 1 tsp coconut oil to chocolate and mix. It should be silky smooth!
3. Drain dates, then in a food processor or blender add the dates, nut butter, pinch of salt, 1 tbsp warm water, vanilla extract and blend until paste forms. You can add an extra tbsp of warm water if needed.
4. Transfer mixture to a bowl and add oats and chia seeds. Then mix together. Place mixture in freezer for 10-15 minutes. Prepare a plate with parchment paper.
5. Roll into a heaping tbsp sized balls. Then dip in chocolate. Use two forks to remove from chocolate and place on plate. Let them sit for 2 minutes before topping then top with flakey sea salt.
6. Place in freezer for 10-15 minutes to harden and enjoy!
7. I like to store left overs in a Tupperware in freezer. I enjoy them frozen or sometimes I like to let them thaw out of freezer for a couple hours to soften!

1. Prep all of your veggies.
2. In a pot, add 3 tbsp extra virgin olive oil, then add in onion and sauté for 3 minutes over medium/low heat. Then add in minced garlic. Saute for 2 minutes then add in carrot, season with a good pinch of salt and pepper, and sauté for 4 minutes. Add in potatoes, then add the bay leaves. Mix and let sauté for 2 minutes.
3. Meanwhile, rinse lentils with water, then add in lentils followed by 8 cups of vegetable broth. Bring to medium/high heat. Cook for 30 minutes. The broth will begin to reduce…you can add in the additional 2 cups broth if needed! Cook for another 25-30 minutes or until lentils are cooked! Add in the chopped cilantro, mix in. Taste and add salt and pepper to your liking.
4. Remove the bay leaves before serving! Serve with a squeeze of lime juice, toasted baguette and sliced avocado.

1. Cook your vegan chicken patties as instructed. I used Alpha Foods chik'n patties and cooked in our air fryer at 450 for 10-12 minutes or until crispy.
2. Cook your refried beans in a small pot/pan on low heat to warm them up.
3. Toast your bread on a pan while prepping your toppings of choice! I sliced a tomato, some avocado and jalapeños.
4. Now time to assemble! Spread your cooked refried beans to the bottom layer of your bread. Then add your vegan chik'n patties, vegan cheese, jalapeños, tomatoes, avocado, salt & pepper to taste. Spread your vegan mayo on the top piece of bread before adding to the sandwich. Enjoy!