Cut tortillas into chip shaped triangles. Coat with egg wash or choice of oil.
Blend sugar and cinnamon together. Dip chips into cinnamon sugar mixture. Transfer to oven and bake at 350 F until firm and crispy. Serve warm.
Cut Sonora Tortillas into chip shaped triangles. Bake at 350 F until golden brown.
Melt chocolate chips in a microwave safe bowl, continually stirring to ensure chips melt evenly.
Dip one end of each chip in melted chocolate and lay on a parchment-lined baking sheet.
Crush freeze dried strawberries. Sprinkle over chocolate-dipped chips. Transfer chips to freezer and allow chips to freeze for at least 30 minutes. Enjoy!
Bake the Gardein tenders according to package directions. If using different tender follow the package directions. You can also air fry if that is an option.
While it bakes mix the ranch dressing with the water just to help thin it out for drizzling. I transferred mine into a ziploc bag and cut a little hold to make for prettier drizzling.
When the tenders are done assemble the wraps: drizzle a bit of ranch onto the bottom of a tortilla, place a few lettuce leaves, 2 tenders, sprinkle some vegan cheese, and drizzle a little more ranch. Repeat with the remaining two wraps until all are made. Enjoy.
Fill a large serving bowl with your chopped romaine lettuce.
Top with all remaining ingredients except cheese and dressing. I love the look of “rainbow” rows of veggies – it makes such a beautiful and appealing presentation! this step can be done a few hours in advance of serving if salad is stored in the refrigerator.
Add cheese, dressing, and toss together until evenly coated.
Cut and bake Sonora Tortillas to top salad or place on side for scooping salad.
Using a large baking dish or stock pot, pour hot water and add the dried corn husks. Allow to sit for 15 to 20 minutes, until softened.
Using hands or an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt.
Pat corn husk dry, lay it flat on clean working surface, spread a spoonful of dough to cover most of the corn husk. Once dough is spread, add one to two tablespoons of filling vertically to the middle of the tamale. Bring both sides of corn husks together and seal dough. Close up the husks.
Using a large pot of water and steamer basket, add all tamales and bring water to a boil. Allow to simmer for 45 minutes once boiled.
Make the marinade by combining the first 9 ingredients together. Mix really well.
Put all of the pepper and onion slices on a large, deep, baking tray (like this). Add the mushrooms, tearing bigger ones into smaller pieces with your hands.
Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.
Preheat the oven to 200° C / 390° F.
Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.
Assemble your vegan fajitas by putting a generous amount of filling at the bottom of each tortilla. Finish off with chopped avocado, vegan sour cream, fresh coriander and a squeeze of lime and a dash of hot sauce.