Recipes

• Combine the hibiscus flowers and the boiling water to make a strong tea. Let steep for 10 minutes while you assemble the rest of the ingredients.
• If needed, add additional water to the orange juice to total 1/3 cup (80 ml).
• Measure out 1/2 cup (120 ml) of strained hibiscus tea into a high-speed blender.
• Pour the orange juice and the hibiscus tea into a high-speed blender. Add the remaining ingredients.
• Blend until silky smooth.
• Adjust sweetness to your liking.

• Put the nut milk in a sauce pan and gently warm over low heat. While it is heating...
• Spoon 2 TBSP of the Spanish Spicy Hot Cocoa Mix into each mug.
• Add 2 TBSP of COLD water to each mug. Using a spoon, or a small rubber spatula, press the water and the cacao mixture against the side of the mug until the cacao forms a smooth syrup.
• Add 1/2 tsp of vanilla to each mug (optional).
• Add 8 oz (250ml) of hot milk to each mug and stir well.
• OPTIONAL: Garnish with a dollop of coconut whipped cream and a dash of cinnamon on top.

• Combine the cacao powder, coconut sugar, cinnamon and chili powder in a 2 cup (500 ml) jar and mix well.
• Store the dry mix in an airtight container.

• Preheat the oven to 375°F (190°C)
• Cook the pasta: Add the gluten free pasta and return to a boil. When the water is back at a rolling boil, turn the heat down. Add the salt, and simmer for 4 minutes exactly. This is gluten free pasta and doesn't do well if you over cook it. It will finish cooking in the oven.
• Make the "roux:" Heat a deep skillet to medium high. Heat the butter and olive oil. Add the minced garlic and cook until fragrant, 30 seconds. Add the tapioca flour (see NOTES) and whisk together in the oil until it starts to form a pasty ball.
• Make the white sauce: This is not hard, but it's also not the time to multitask. Add about ½ cup of milk to the roux. It will loosen the the ball, and then it will seize back up. Continue adding milk in small quantities and stirring it in. I will become a wonderful rich sauce. When all the milk is added, pat yourself on the back. You did it and you are ¾ of the way to Mac 'n Cheese heaven.
• Finish the white sauce: Stir in the broth, garlic base, miso paste, and nutritional yeast ("nooch" in plant-forward speak). Continue to heat, whisking constantly, until the béchamel thickens. Add the grated nutmeg the vegan cream cheese, and salt and pepper to taste. Continue to whisk until thick and bubbly. You did it! Now let's create our casserole.
• Assemble the casserole: Put half the pasta in the casserole dish. Pour half the sauce over the pasta. Sprinkle on half the faux parmesan cheese. Add all the vegan cheddar cheese on top of this bottom layer. Repeat for the second layer: The remaining pasta, sauce, faux parmesan. If you don't mind a little bit of gluten, bread crumbs add a nice crunch on the top, but they aren't mandatory.
• Bake in a 375°F (190°C) oven for 25 minutes. Take it out of the oven and let it rest on the counter about 20 minutes. Cut it into squares and serve.

• Begin by zesting one lime. Set aside.
• Put the cashews, garlic and salt in the blender.
• Juice the lime. Add enough water to equal ¼ cup liquid. Add this to the blender bowl. Add 2 TBSP cold water and the cilantro leaves.
• Blend at low speed for 15 seconds. Increase the speed to high and blend 45 seconds more.
• Store leftovers covered in the refrigerator.

• Put the cashews, garlic, salt, and vinegar and water into the processing bowl.
• Process until the mixture is smooth.
• Store leftovers covered in the refrigerator.

Cook Rice

• In a medium saucepan, bring the water to a boil.
• Add the rice to the boiling water. Return the water to a boil. Boil five minutes. Add the salt. Reduce to simmer.
• Cover the rice and simmer 45 minutes. Don't peek! Drain off any excess water and remove to a dish or a cooking tray. You can also cook the rice a day or two ahead and refrigerate.
• Wash the sauce pan so it is available to make the polenta in the last step.

Cook Aromatics

• Heat a large pot. Add the 'cado oil, onion and diced pepper. Sauté until the vegetables are translucent and beginning to brown. About 10.

Enhance the Flavor

• Push the aromatics to the side. Put the garlic and the tomato paste in the well in the middle of the pan. Cook until the tomato paste begins to brown and stick to the bottom of the pan about 5 minutes.
• Pour 1/2 cup (120 ml) water on the hot pan to dissolve the brown bits on the bottom of the pan and lift them into the sauce. In chef-speak this is called "deglazing" the pan. The brown bits are referred to as "fond".
• Add the remaining flavor ingredients and stir to combine.

Add the casserole ingredients

• Add the cooked rice to the pan. Add the tomatoes, black beans, asparagus, salsa and frozen corn to the pan.
• Cook on the stove top for 30 minutes, stirring frequently, to allow flavors to meld.
• Taste and adjust flavors as necessary.

Make the polenta

• Bring the water to a boil. Using a wire whisk, slowly sprinkle the polenta into the hot water stirring constantly. Continue stirring until the water is absorbed. (This will happen very quickly).
• Reduce the heat and stir in the salt, lime juice, and butter. Stir until the butter melts.

To Serve

• Spoon one serving onto a plate. Top with cooked polenta. Garnish with cilantro confetti and Trader Joe's Chili Lime (Tajin) spice.

• Put the wire or silicon lift in the bottom of the Instant Pot. Add 1½ cups water to the bottom of the pot (see NOTES)
• Put ½ cup dried black beans in a 1 pint jar. If you like, you can cook as many as four jars at a time.
• Add the seasonings of your choice. Be creative! Make four jars, each a different flavor!
• Put the jar(s) in the Instant Pot. Fill the jars with water to the brim.
• Close the Instant Pot. Seal the steam release valve. Choose the "multigrain" setting. Set the timer for 30 minutes.
• When the beans are cooked, let them depressurize then put lids on the hot jars. Let them cool on the counter for an hour, then move them to the refrigerator until you need them. They will keep for a week easily.