Chili Lime Almonds

Ingredients:

• 2 cups whole raw almonds
• 2 tsp olive oil
• 1 tsp chili powder
• 1 teaspoon salt
• 1 tablespoon fresh lime juice
• 1 tsp dried cilantro (or 1 Tbsp fresh, chopped)

Preparations:

1. Heat a pan over medium heat, add almonds and oil. Sprinkle with chili powder and salt. Stir over medium heat for 5-10 minutes until fragrant and toasted.
2. Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool. Store in airtight container.

Baked Tofu

Ingredients:

• 1 (16 ounce) package extra firm tofu
• 1/4 cup soy sauce
• 2 Tbsp maple syrup
• 2 Tbsp ketchup
• 1 Tbsp vinegar
• 1/2 tsp Sriracha
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 tsp chipotle seasoning

Preparations:

1. Drain the tofu by wrapping it and several paper towels and letting it sit for at least half an hour. Then, slice tofu into 0.5x1x1 inch cubes. 
2. In a large tupperware, combine the other ingredients and stir. Gently, add the sliced tofu to the marinade in the tupperware. Let sit in the refrigerator overnight. 
3. Preheat the oven to 375F. Line a baking sheet with parchment paper. 
4. Spread the tofu, flat side down, on the parchment. Spoon remaining marinade onto the tofu, trying to minimize the amount that gets on the paper. 
5. Bake in the oven for 15 minutes. Remove from oven and flip the tofu, then bake an additional 15 minutes.

Sweet Potato and Black Bean Chili

Ingredients:

• 2 15 oz cans black beans, rinsed and drained
• 1 8 oz can tomato sauce
• 32 oz vegetable stock (4 cups)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon dried cilantro
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
• 1 cup dry quinoa
• salt and pepper to taste
• avocado for garnish  (optional) 

Preparations:

1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
4. Top with avocado

Tamale Pie

Ingredients:

• 1 polenta roll 
• 1 lb of fake meat crumbles
• 1 cup Mexican shredded cheese blend 
• 1/2 cup corn
• 1/2 cup salsa 
• 1/2 tsp salt 
• 1 tsp chili powder 
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 cup water

Preparations:

1. Grease a 10-inch cast iron skillet. Set aside. Preheat oven to 350.
2. Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices.
3. In a different skillet over medium heat, combine the crumbles, corn, spices, and water and heat until it's thoroughly hot. 
4. Stir in salsa. 
5. Pour mixture on top of polenta. Top with cheese.
6. Cover with tin foil and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered.