(For all ingredients, please use organic versions if available)
Mexican Calabacitas (Summer Squash Sauté)
6 calabacitas (summer squash)
2 medium poblano peppers
1 cup onion
Sliced ears of corn
Epazote
Tomatoes, diced
Tofu
2 tablespoons oil
1 teaspoon sea salt
Vegan sour cream

Cancun Nopal Smoothie
½ nopal leaf
1 slice pineapple
Orange juice