For the loaf:

• ▢ 240 g chickpea flour
• ▢ 288 g vital wheat gluten flour
• ▢ 1175 ml vegetable broth divided
• ▢ 240 g whole wheat pastry flour

For the filling:

• ▢ 2 recipes Traditional Bread Dressing
• ▢ 1 recipe Sun-Dried Tomato Pesto

For the masa:

• ▢ 235 ml coconut milk
• ▢ 3 cups / 1362 g masa harina Maseca instant masa
• ▢ 705 ml canola oil
• ▢ 2 dried ancho chile pods ground into a powder
• ▢ 14 g garlic powder
• ▢ 14 g onion powder
• ▢ 18 g salt
• ▢ 1410 ml vegetable broth

For the filling:

• ▢ 425 g black beans drained and rinsed
• ▢ 425 g crushed tomatillos
• ▢ 170 g diced mango
• ▢ 170 g diced pineapple
• ▢ 284 g diced tomatoes
• ▢ 170 g diced sweet potato

Other:

• ▢ 1 package 455 g banana leaves

• ▢ 3 tbsp. chili powder
• ▢ 2 cups corn oil
• ▢ 36 corn husks soaked in warm water for at least 2 hours
• ▢ 1 tbsp. cumin seeds
• ▢ 3 tbsp. garlic powder
• ▢ 2 lbs. / 900 g masa harina flour
• ▢ 3 tbsp. paprika
• ▢ 3 tbsp. salt
• ▢ 8 cups / 1.88 L vegetable broth

• ▢ 1 large-size red onion cut julienne style
• ▢ 1 red bell pepper cored, seeded, and cut into strips
• ▢ 1 green bell pepper cored, seeded, and cut into strips
• ▢ 455 g seitan store-bought or homemade, cut into thin strips
• ▢ 2 large-size portobello caps stems removed and cut into strips
• ▢ 4 whole wheat pitas cut in half to make 8 pita pockets
• ▢ For the seasoning:
• ▢ 1 tsp salt
• ▢ 2 tbsp. 30 ml canola or other vegetable oil
• ▢ 2 tsp chili powder
• ▢ 2 tbsp. 30 ml soy sauce or tamari
• ▢ 1 tsp paprika
• ▢ ½ tsp onion powder
• ▢ ¼ tsp garlic powder
• ▢ ¼ tsp cumin
• ▢ ¼ tsp cayenne pepper
• ▢ 1 tsp granulated sugar

• ▢ 12 corn tortillas
• ▢ 320 g diced yellow onion
• ▢ 470 ml enchilada sauce
• ▢ 15 g minced garlic
• ▢ 56 g black olives sliced or diced
• ▢ 1 red bell pepper cored, seeded, and diced
• ▢ ¼ tsp ground black pepper
• ▢ 455 g refried beans
• ▢ ¼ tsp ground cumin
• ▢ 30 ml extra-virgin olive oil
• ▢ 20 slices jarred nacho-style jalapeño chiles optional
• ▢ 227 g mushrooms sliced
• ▢ ¼ tsp dried oregano
• ▢ 340 g Nutty Cheese Mexican variation (or favorite nondairy cheese), grated or chopped

• ▢ 2 large-size green chiles such as Anaheims or poblanos
• ▢ 1 can 425 g black beans, drained and rinsed
• ▢ 68 g yellow corn kernels
• ▢ 227 g Nutty Cheese Mexican variation, or your favorite nondairy cheese, cut into small pieces
• ▢ 13 g chopped fresh cilantro leaves
• ▢ 112 g nondairy cream cheese
• ▢ 6 8- inch or 20-cm flour tortillas

• ▢ 4 large-size green chiles such as Anaheims or poblanos
• ▢ 227 g nondairy cream cheese
• ▢ 170 g store-bought soy chorizo or ½ recipe MexiMeat
• ▢ 120 g chickpea flour
• ▢ 1 tsp ground cumin
• ▢ 1 tsp garlic powder
• ▢ 1 tsp dried oregano
• ▢ Salt and pepper to taste
• ▢ 235 ml soy creamer or nondairy milk
• ▢ Canola or other vegetable oil for frying

• ▢ 2 large-size green chiles such as Anaheims or poblanos
• ▢ 160 g diced red onion
• ▢ 170 g extra-firm tofu drained, pressed, and crumbled
• ▢ 170 g seitan diced
• ▢ 30 ml extra-virgin olive oil
• ▢ 60 g nondairy cream cheese or plain soy or other nondairy yogurt
• ▢ 18 g mellow white or yellow miso optional
• ▢ 36 g taco seasoning store-bought or homemade
• ▢ Sour cream store-bought or homemade, for serving
• ▢ Salsa or enchilada sauce store-bought or homemade, for serving

For the cheesy salsa:

• ▢ 8 g arrowroot powder or any flour
• ▢ 30 g nutritional yeast
• ▢ ½ tsp fine sea salt
• ▢ 120 ml soy creamer or unsweetened nondairy milk
• ▢ 16 g tahini
• ▢ 240 g your favorite salsa

For the filling:

• ▢ 15 ml peanut oil
• ▢ 455 g extra-firm or super-firm tofu pressed and torn into bite-size pieces
• ▢ ½ tsp fine sea salt
• ▢ 8 g nutritional yeast
• ▢ 1 clove grated garlic
• ▢ 172 g cooked black beans or any beans
• ▢ 6 burrito-style flour tortillas
• ▢ 15 ml extra-virgin olive oil for brushing tortillas
• ▢ Hot sauce for serving
• ▢ Nondairy sour cream store-bought or homemade, for serving