Instantly Access Over 170 Vegan Recipes.

Purple sweet potatoes have been in the spotlight since the documentary Blue Zone came out on Netflix this year—an excellent documentary about five different areas where people live longer than other places. One of the Blue Zone areas showed that residents ate a lot of purple sweet potatoes. Lucky for us, purple sweet potatoes pair well with jerk chickpeas! Jerk Chickpeas & Purple Sweet Potatoes is an easy recipe; if you can not find purple sweet potatoes, you can use regular ones or sub with sweet potatoes.

This is a delicious, homemade vegan mayo recipe using olive brine instead of eggs! Creating your own plant-based mayo is a breeze with just a few essential tools and spare time. I used olive oil for this recipe, but you can also use avocado oil. You want the oil of choice to be mild in flavor. The olive brine and the olive oil, together, give this mayo a nice, mellow flavor that went well with my carrot sandwich. I love chipotle, but you can have fun with this and make it yours. There are endless flavor combinations for mayo. My next mayo will be a lemon dill!

The title of this recipe says it all. Peaches. Coconut Cream. Cobbler. Ice Cream!!! I'm making this recipe all season. Peach season lasts from May to August in the US, and I can't wait to make some more fun dishes with these juicy stone fruits. This simple recipe has all the right flavors and a nice crunchy texture from the pecans!

Yo, as it heats up, the recipes start to heat up! I made this crazy cherry rosemary oyster mushroom sandwich using chalupa shells as the bread. I added some guacamole, sprouts, and secret sauce. This one is going down in history.

I’ve been making plant-based ribs for over three years but could never get the texture just right. The end result was either too chewy or not chewy enough. I’ve finally cracked the code with the combo of jackfruit and pink oysters. It’s time to get the grills out and unleash the smoky flavors all spring/summer.

For those that do not already know, I was born in the suburbs of Chicago, so I have a natural affinity for hot dogs and sausages. But now, I only get down with the vegan versions. This sausage seemed like the next progression in my mushroom meat creations. I made a few changes to my chipotle sausage recipe and it’s even better than before. I wanted to see how the sausage would cook with shiitake mushrooms instead of lion's mane, and I am very pleased with the results. I also changed the process to create a more consistent texture when you bite. These sausages came out fire! Check out some grilling hacks I used to make this recipe: Use a smoker box or smoker to infuse flavors like cherry, apple, or hickory wood. Use your marinade throughout all steps. You can use it to marinate the sausage and then again to baste the food while cooking. When you are done cooking, add the sausages back to the remainder of the marinade until you are ready to eat. Spritz water around the food while cooking to keep the sausages juicy until it's time to enjoy.

Introducing the "Marinade of the Gods" made with persimmons, also known as the "Fruit of the Gods". This Hot Pepper Persimmon Sauce is not just a sauce; it's a versatile companion for your culinary adventures. Whether you're marinating, saucing, or dipping, this sauce is ready to elevate your holiday dishes. As fall takes off, it brings out these beautiful persimmons, once known as the "Fruits of the Gods", due to their divine or godly scientific Latin name, Diospyros, which means "divine fruit" or "fruit of Zeus". These sweet and rich-flavored fruits are a perfect match for the heat from Calabrian peppers, creating a unique and tantalizing flavor combination.

If you want to elevate your brownies, try this simple recipe, replacing flour with black beans!

I am getting back into my monthly Mindful Eating vibez and I couldn’t wait to wrap up another stuffed burrito. If you are looking for a filling, raw, plant-based meal, look no further. Collection 2 of “It’s All About Plantz & Mushroomz” contains two other variations of this raw stuffed wrap, so if you like this one, I highly encourage you to try the others. 

This Gyro-Style Wrap is loaded with flavor. I made a Tzatziki sauce to compliment the other Greek flavors of Kalamata olives and marjoram; and the combination is so good, wrapped in a warm pita bread. Enjoy!

This recipe started my entire journey with Lion's Mane Mushroom, which has since become a staple ingredient in my kitchen. If you like, you can swap wheat flour for spelt flour. I love the additional nutty, sweet flavor that the spelt flour gives the skrimpz. It also has a great texture after it is fried. If you are interested in trying any of my Lion's Mane recipes, but you aren't sure where to find it, check out your local farmer's markets or specialty grocery stores. You can also grow Lion's Mane Mushroom at home. I recommend using North Spore for grow kits and tips for beginner growers. Enjoy!

I used to miss cheese until I started making my own plant-based cheeses at home. I have experimented with many cheese bases, like cashews, almonds, sunflower seeds, and tapioca starch. This cheese uses coconut cream. I added sauerkraut brine to the mix, and it gave the cheese a tangy, aged vibe. This one is perfect for whipping up and eating during the holidays, with the cranberry adding a sweet vibe to the savory cheese spread.