Acai Bowl

1/4 c plant-based milk

1 pack of frozen acai

2 frozen bananas

3 tbsp peanut butter




Coconut flakes

Goji berries

Cacao nibs

  1. In a blender combine milk, one acai packet, two frozen bananas, and peanut butter. Blend until a thick, creamy texture has been achieved. You may have to stop the blender and use a spoon to help the blending process.

  2. Pour acai mixture in a bowl, add toppings, serve and enjoy!


Vegan Chocolate Strawberry Crepes

2 c all purpose white flour
1 1/2 tbsp sugar
1 1/2 tsp baking powder
2 tbsp melted vegan butter
2 2/3 c almond milk

Justin's Chocolate Hazelnut Butter

1. In a large bowl whisk together flour, sugar, and baking powder. Then add melted vegan butter and whisk as you pour in the almond milk. The consistency of the batter should be thin and loose.

2. Place a skillet or crepe pan on medium heat then pour 1/3 c of crepe batter and quickly twist your skillet in circular motions to form a circular shape with the batter. Once the edges of the crepe start to lift you can flip the crepe and continue the process with all of the batter.   

3. Spread Justin's Chocolate Hazelnut Butter on the crepe and add slices of strawberry on the edge of the crepe. Roll the crepe in a taquito style and garnish to your liking. Serve and enjoy!

Vegan Nachos


Tortilla Chips

Jackfruit carnitas

Sliced jalapeños

Pinto beans

Sliced avocado




1 c peeled and cubed white potato

1/2 c peeled and cubed carrot

1/4 c vegetable oil

1/4 c almond milk

2 tsp lemon juice

1 tbsp of jalapeño vinegar liquid

1 tbsp tomato paste

1 1/2 tsp arrowroot flour

1 tsp garlic powder

1 tsp onion powder

1 tbsp nutritional yeast

1/2 tsp salt

*Nacho cheese recipe adapted from Hot For Food.

  1. Steam potato and carrot for 10 minutes until fork-tender. Immediately add vegetables to a blender and combine all nacho cheese ingredients. Blend on high until ingredients are well combined.

  2. On a plate add tortilla chips, drizzle cheese on top (heat cheese if needed), add beans and jackfruit carnitas and remaining toppings. Serve and enjoy!


Jackfruit Carnitas

2 cans of young green jackfruit
2 C of water
2 Tbsp of No chicken “chicken” bouillon
1 1/2 Tbsp Oregano
1 1/2 Tbsp Garlic powder
1 1/2 Tbsp Onion powder
1 1/2 Tbsp Chili powder
1 Tsp Paprika
1 Tsp Cumin
3-4 Tbsp oil for frying

*For best results use canned, young green jackfruit. It can be purchased at your local asian market or Trader Joes.

1. Start by washing and draining jackfruit and removing seeds.
2. In a large bowl whisk bouillon in water until dissolved.
3. Place jackfruit inside of the broth and let marinade for at least 1 hour. Drain jackfruit from marinade (you can use it when making rice.)
5. In a large pan on high heat add oil and cook jackfruit for 20-25 minutes, adding all spices and continuously stir until jackfruit is golden brown and crispy on the edges. Serve and enjoy!


Vegan Pesto Pasta

1 package of pasta

1 c tightly packed basil leaves

1 c tightly packed spinach leaves

2 garlic cloves

1/2 c pine nuts or walnuts

1/2 c olive oil

3 tbsp nutritional yeast

1 tbsp lemon juice

salt and pepper to taste

*A food processor is necessary for this recipe!

  1. Cook pasta according to directions on package.

  2. In a food processor add all ingredients and blend until smooth and creamy. Serve and enjoy!

Tofuevo-Soyrizo Hash


1 block of extra firm tofu, completely dry*

1 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp turmeric

1/4 tsp paprika

1 tbsp vegan mayo


1/2 package of vegan chorizo

8 baby potatoes cut into 4ths

3 tbsp cooking oil

1/4 diced white onion

4 thinly sliced jalapeños


*Makes 4 servings, compress tofu with a heavy object to remove liquid

  1. On medium heat, add oil to a large pan. Once oil is hot, add potatoes. Cover pan with lid and let sit for 10-13 minutes, mixing occasionally every 5 minutes so potatoes cook evenly. Add salt and pepper to taste.

  2. Once potatoes are tender and fully cooked add onion wedges and jalapeño slices. Cover pan with lid and let sit for 5 minutes.

  3. Meanwhile on a separate pan on medium heat, crumble block of tofu with your hands onto pan. Add ingredients of tofuevo. Combine well then add tofuevo to potato, jalapeño, onion mixture.

  4. Next, add soyrizo to the hash mix and cook for another 8 minutes.

  5. Serve tofuevo-soyrizo hash, top with avocado, and have a slice of buttered toast on the side. Enjoy!

Vegan Chicken Alfredo Pasta

1 package of fettuccini noodles

2 garlic cloves

2 c plant-based milk

1 tbsp of vegan chicken bouillon*

1 c nutritional yeast

1 tsp of black pepper

1 tsp oregano

1 tsp parsley

1 tsp thyme

1 tsp paprika

3/4 c vegan butter*

1 bag of vegan mozzarella cheese*

*I love and use Better Than Bouillon “Chicken” bouillon, Earth Balance vegan butter, and Daiya Mozzarella vegan cheese

  1. Cook fettuccini noodles as instructed on the package. In a blender add 2 garlic cloves, plant-based milk (I use Almond), vegan chicken bouillon, nutritional yeast, and dried spices.

  2. In a large pan on medium heat add vegan butter and melt. Once butter is completely melted add blended mixture, then add vegan cheese and continuously stir until cheese is completely melted.

  3. In the meantime, steam vegan chicken strips and broccoli and cut into bite size pieces.

  4. Add noodles to alfredo sauce mixture, add vegan chicken strips, and broccoli. Serve and enjoy!

Chilaquiles Rojos

HealthyHyna’s go-to hearty breakfast! Here’s a 15 minute breakfast recipe for you guys. Serving for one, enjoy!


5 corn tortillas

Oil for frying

4 guajillo chilis

5 arbol chilis

1 garlic clove

salt to taste


Optional toppings: onion, cilantro, vegan cheese, avocado, vegan sour cream, vegan egg

  1. Rinse and remove stem and seeds from guajillo and arbol chilis. In a small pot bring water to a boil on medium heat and let sit for 7 minutes until chilis change lighter in color and become tender.

  2. Add garlic, 3/4 c water, chilis, salt to taste to a blender and blend until smooth. The consistency of the salsa should be somewhat thick and thin. Add more water little by little if needed.

  3. Stack your corn tortillas evenly and start cutting them into bite-sized squares then pour 7-8 tbsp of cooking oil on a pan on high heat. Add tortillas and stir occasionally until tortillas are golden-brown and crisp on the edges.

  4. Mix 8-9 tbsps of red salsa to crispy tortillas and stir until evenly coated. Serve and enjoy chilaquiles with optional toppings.

Vegan Pozole Verde


Vegan Pozole Verde

For the hominy beans

1 31 oz can of pre-cooked hominy beans (rinsed)

4 1/2 c water

1 tbsp of Better Than Bouillon No-Chicken “Chicken” Bouillon

2 heads of garlic, sliced in half with skin

1 whole onion

For the salsa verde

Choice of plant-based meat

2 roasted, peeled, deseeded poblano chilis

8 boiled and cooled tomatillos

2 de-seeded and boiled jalapeños

1/2 white onion

6 garlic cloves

3/4 c roasted pumpkin seeds

1 tbsp oregano

3/4 c water

6 leaves of spinach (enhances color)

1/4 of cilantro bunch (optional)

6 radish leaves (optional)

6 leaves of epazote (optional)

Salt to taste

Optional toppings/sides: shredded cabbage, juice of a lemon, diced onion, diced radish, dried oregano, tostadas


  1. Thoroughly rinse your hominy beans. In a large pot filled with 4 1/2 c water, add hominy beans. Stir vegan chicken bouillon until diluted. Add 2 sliced heads of garlic with skin, 1 whole onion with skin removed. Cover the pot and let cook on medium heat.

  2. Roast poblano chilis by placing them directly on stove top and evenly char on all sides until chili is dark brown. Then, place in a plastic bag. Seal tight and let cool. Once cooled, remove charred skin, remove stem, de-seed and remove veins from inside of the chili. Set aside.

  3. In a small pot bring water to a boil. Add tomatillos and jalapeños. Let boil for 5-7 minutes until vegetables are lighter in color and fork-tender. Remove stem, seeds, and veins from jalapeños. Set vegetables aside.

  4. Roast pumpkin seeds on a flat skillet on medium heat until both sides of seeds are brown. Set aside.

  5. Now it’s time to make the salsa: in a blender add poblano peppers, tomatillos, jalapeños, pumpkin seeds, 1/2 of an onion, 6 garlic cloves, 1 tbsp of dried oregano, pour 3/4 c water, and blend on high. After blending now add 6 spinach leaves, 1/4 of cilantro bunch, 6 radish leaves, 6 leaves of epazote. Blend again until you reach a creamy consistency.

  6. Add salsa verde to the pot of cooked hominy beans, add salt if needed. Stir and let all ingredients simmer for 10 minutes. Add fake meat if desired. Serve and enjoy!

Side note: I used jackfruit in my pozole.