Prepare the banana leaves:

• Unfold the banana leaves and cut them into 10-inch (25-cm) squares.
• Rinse under cool water and set aside.

Make the masa:

• In a large mixing bowl, combine all the masa ingredients.
• Mix until a thick, cohesive paste forms.

Prepare the filling:

• In a separate bowl, mix all the filling ingredients until evenly combined.

Assemble the tamales:

• Place a banana leaf square on a flat surface.
• Spread about 6 ounces (170 g) of masa on the center edge of the leaf closest to you, leaving a few inches on either side.
• Add ¼ cup (45 g) of filling on top of the masa near the edge closest to you.
• Roll the tamale like a burrito, folding the edges as you roll.
• Secure with a strip of banana leaf if desired.
• Repeat with the remaining leaves, masa, and filling.

Steam the tamales:

• Lay the steamer basket on its side and stack the tamales tightly.
• Place the basket upright in the larger pot.
• Add enough water to the pot without touching the tamales.
• Cover with a lid.
• Bring the water to a boil, reduce heat to medium-low, and steam for 2–3 hours, checking the water level periodically.

Check doneness:

• After 2 hours, remove one tamale, cool for 5 minutes, and unwrap.
• It should be firm and not mushy.
• If not done, steam for another 15–30 minutes and retest.

Cool and serve:

• Remove the tamales from the steamer, cool on a tray, and enjoy with Argentinian Tomatillo and Roasted Green Chile Chimichurri for added flavor!

Prepare the husks:

• Soak the corn husks in warm water for 2 hours to soften and make them pliable.

Make the filling:

• In a large mixing bowl, combine all the filling ingredients.
• Mix with your hands until well incorporated.
• The consistency should be like thick peanut butter.
• Adjust with oil or masa if necessary.

Assemble the tamales:

• Open one husk at a time, with the pointed end facing away.
• Spread ¼ cup (45 g) of filling in the center.
• Roll the husk and fold the pointed end under.
• Repeat for all tamales.

Stack the tamales:

• Remove the steamer’s basket, lay it on its side, and tightly stack the tamales inside.
• Stand the basket upright in the larger pot.

Steam the tamales:

• Add water to the pot without touching the tamales.
• Cover with a lid.
• Bring to a boil, reduce heat to medium-low, and steam for 2–3 hours.
• Check water levels periodically, adding more if necessary.

Check doneness:

• After 2 hours, remove one tamale and let it cool for 5 minutes.
• Unwrap and test for doneness—it should be firm and not mushy.
• If needed, steam for another 15–30 minutes.

Cool and serve:

• Remove tamales from the pot and cool on a tray.
• Serve warm or freeze in resealable plastic bags for up to 1 year.

• Warm the vegetable broth over low heat.
• In a large mixing bowl, combine the masa harina flour, paprika, chili powder, garlic powder, salt, and cumin seeds.
• Mix well.
• Add the corn oil to the masa mixture.
• Gradually add the warm broth, 1 cup at a time, mixing with your hands to form a thick dough resembling peanut butter consistency.
• Adjust with water or masa if necessary.
• Prepare a workstation with the fillings and soaked corn husks within reach.
• Separate the husks and stack them on a damp towel.
• Spread masa onto each husk, covering the center and one long edge.
• Leave space to roll and fold.
• Place 2–3 tablespoons of filling in the center of the masa.
• Roll the husk, starting from the edge with masa.
• Fold the pointed end under.
• Optional: Tie with a thin strip of husk.
• Stack the tamales tightly in a steamer basket and place them upright in the pot.
• Add water to the pot, ensuring it doesn’t touch the tamales.
• Cover with a lid and bring to a boil.
• Reduce to a simmer and steam for 2–3 hours, checking water levels periodically.
• After 2 hours, test for doneness by unwrapping one tamale.
• If firm, they are done.
• If not, continue steaming for another 15–30 minutes.
• Remove tamales from the pot and cool.
• Serve immediately or freeze for up to 1 year.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Coat a 9 × 13-inch (23 × 33-cm) baking dish with nonstick spray.
• In a frying pan, heat the olive oil over medium-high heat.
• Add the mushrooms, bell pepper, onion, and garlic.
• Sauté for 10 to 12 minutes.
• Stir in the cumin, oregano, and black pepper.
• Remove from heat and set aside.
• To the center of a tortilla, add about 3 tablespoons (45 g) refried beans, ¼ cup (45 g) of the veggie mixture, and ½ ounce (14 g) of the cheese.
• Roll up the tortilla and place seam side down in the baking dish.
• Repeat with the remaining tortillas.
• Spread the enchilada sauce evenly over the top of the rolled-up enchiladas.
• Sprinkle the remaining 6 ounces (170 g) cheese evenly over the sauce.
• Top with olives and jalapeños, if using.
• Bake for 30 minutes, or until bubbly and cooked through.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Roast the whole chiles on a baking sheet for 30 minutes.
• Let cool.
• Cut off the stems and remove the seeds.
• Cut the chiles into thin strips.
• In a mixing bowl, mix together the chile strips, black beans, corn, cheese, cilantro, and cream cheese, mashing the ingredients together with your hands.
• Spread one-sixth of the mixture onto half of a tortilla, then fold the other half over the top.
• Repeat with the remaining tortillas.

Cooking options:

• Bake: Lay all 6 quesadillas flat on a baking sheet in a single layer and bake for 15 minutes, flipping halfway through.
• Panfry (dry): Panfry in a very hot, dry pan for 2 to 3 minutes per side until slightly browned.
• Panfry (crispy): For crispier tortillas, panfry in a very hot pan with a small amount of nondairy butter for 2 to 3 minutes per side.
• Serve with nondairy sour cream, salsa, and guacamole.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Roast the whole chiles on a baking sheet for 30 minutes, until soft.
• Let cool.
• Remove the stems.
• Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pull out the seeds and core.
• Rinse under water to remove any stray seeds.
• Lay flat and set aside.
• Mix together the cream cheese and soy chorizo.
• Place one-fourth of the mixture in each of the peppers and fold closed.
• In a shallow dish, large enough for the peppers, mix together the chickpea flour, cumin, garlic powder, oregano, salt, and pepper.
• Add the creamer and mix until smooth.
• Pour the oil to a depth of ¼ inch (6 mm) in the bottom of a large-size frying pan or cast-iron skillet and heat over high heat.
• Carefully dip each pepper into the chickpea batter to coat, and transfer to the frying pan.
• Panfry each side for 2 to 3 minutes, or until golden and crispy.
• Transfer to a paper towel–lined plate to absorb excess oil.

• Preheat the oven to 425°F (220°C, or gas mark 7).
• Prepare a baking sheet by lining with parchment or a silicone baking mat, such as Silpat.
• Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pull out the seeds and core.
• Rinse under water to remove any stray seeds.
• If you enjoy a spicier meal, reserve some of the seeds to mix in with the filling.
• In a mixing bowl, combine the onion, tofu, seitan, oil, cream cheese, miso (if using), and taco seasoning.
• Mush together with your hands until all ingredients are well incorporated.
• Stuff half of the mixture into each of the chiles.
• Bake, uncovered, for 30 minutes, or until slightly browned and tender.
• Serve with sour cream, your favorite salsa, or enchilada sauce.

• preheat the oven to 375°F (190°C).
• line a rimmed baking sheet with parchment paper or a silicone baking mat.
• in a medium saucepan, combine arrowroot powder, nutritional yeast, and salt.
• whisk in the creamer and tahini.
• cook over medium heat, whisking constantly, until it begins to thicken.
• stir in the salsa.
• remove from heat and set aside.
• heat oil in a large skillet over medium-high heat.
• add tofu and cook for 5 minutes.
• stir in salt and nutritional yeast, cooking until browned, about 5 more minutes.
• mix in the cheesy salsa, grated garlic, and beans.
• divide the filling evenly among the tortillas.
• fold each tortilla into a burrito shape.
• brush tops lightly with olive oil.
• place seam-side down on the baking sheet.
• bake for 18 minutes or until lightly browned and crispy.
• serve warm with hot sauce or nondairy sour cream.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Place the tomatoes, bell pepper, lemon (cut side down), onion, and garlic on a large baking sheet.
• Drizzle the vegetables with olive oil and sprinkle with sea salt.
• Toss to coat evenly.
• Roast for 20 minutes or until the tomatoes look deflated, checking once to prevent burning.
• In a skillet, brown the soy chorizo over medium heat for about 8 minutes.
• Set aside.
• Crush the roasted garlic with the flat of a knife and transfer it to a food processor.
• Add three-fourths of the roasted tomatoes, roasted onion, cilantro, and the juice from the roasted lemon.
• Pulse the mixture a few times, leaving it chunky.
• Cut the roasted bell pepper into large chunks.
• Assemble the tacos by placing roasted bell pepper and remaining whole tomatoes on a warm tortilla.
• Top with chunky salsa and browned chorizo.
• Repeat for the remaining tortillas.

• Prepare the artichokes by removing the top one-third of the leaves and the stem.
• Trim the tips of remaining leaves with kitchen shears.
• Open the tops and remove the purple inner flowers and “hairy” parts.
• Bring a large pot of water to a boil.
• Add the artichokes, cover, and boil for 10 minutes.
• Drain and set aside.
• Preheat the oven to 450°F (230°C, or gas mark 8).
• Pour the vegetable broth into a small baking dish.
• For the filling, heat 2 tablespoons of olive oil in a skillet over medium-high heat.
• Sauté the onion, mushrooms, and garlic for 5–7 minutes until translucent.
• Remove from heat.
• Bring water to a boil, stir in the couscous, cover, and let stand for 5 minutes.
• Combine the couscous with the sautéed mixture, sun-dried tomatoes, basil, and balsamic vinegar.
• Mix well.
• Stuff the mixture into the center of the artichokes and between the leaves.
• Sprinkle the tops with pine nuts, salt, and pepper.
• Place the stuffed artichokes in the baking dish and bake for 15–20 minutes, or until the pine nuts are golden.
• Serve hot.