We're diving straight into fall vibes with this copycat version of a Pumpkin Pie Pop-Tart. I used maple syrup, nutmeg, cinnamon, and pumpkin purée for the filling and made two different icings for this recipe. One icing is maple cream cheese (plant-based of course) topped with orange and lemon zest. The other is maple pumpkin with chia seeds (for color). Hope you enjoy this fall / Halloween inspired treat.

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 recipe was created the first time I ever tried kohlrabi. I was growing the vegetable on my hydroponic tower for almost 4 months, so I had to whip up something fire. This dish was delicious and hearty. Have you tried kohlrabi before?

I originally made these crispy air-fried onion rings for National Onion Ring Day (yes, it's a thing). It is hard to believe I used to hate onions as a kid. I missed out for so many years.

Macadamia nuts are creamy and perfect for making sour cream. Trust me, this is better than the store-bought sour cream alternatives. Give it a try!

I tried many versions of walnut meat in my 7 years of eating plant-based, and the one complaint I always get from viewers is, "the walnuts don't get soft". Well, the solution for that problem is simple. A pressure cooker. For this Perfect Walnut Meat Recipe, a pressure cooker is vital. I use an Instant Pot. I kept this recipe "unseasoned" so that you can season how you wish, depending on how you want to use the meat. 

In honor of National Creamsicle Day, on August 14th, I made this creamy and delicious Orange Creamsicle Cheesecake. It is so good, you may just eat it straight from the pan. 

This recipe is my home-made version of Herdez brand chipotle salsa cremosa, which is a delicious store-bought sauce, but with that, comes the added ingredients for preservation. We eat this sauce on everything from savory breakfast, to tacos, to curry, and much more. 

Tamarind paste is a staple in my house, but it isn’t always easy to find at the store, so I started making it from scratch. It takes a little effort and time, but it is well worth it. This recipe is part of my Tamarind Jerk Wingz and a bunch of other recipes I’ve created for social media. Hope you have fun making this! 

Talk about an updated classic! This Tamarind Pineapple Toaster Pastry is exactly what I was craving the weekend I created this recipe. The combination of tamarind and pineapple is magical. If you try these at home, remember to seal the dough well so you don’t lose your gooey Tamarind Pineapple Filling. Also, if you make these in a large batch, you can freeze them without the icing and reheat as desired.

I made this Reishi Mushroom Coffee from growing block to cup, but I have added the recipe here, assuming you can find Reishi powder. Hope you enjoy!

When I originally transitioned to a plant-based diet, I was lost on what to eat. Luckily, I found an Indian restaurant that served a delicious plant-based chana masala. It kept me feeling satisfied and full. So, I leaned on this meal often and it became one of the first meals I learned to cook at home. I have made countless variations of this recipe over the years, but this is a solid version to lean on.