I am falling in love with eating raw vegan. I eat mindfully for the first three days of the month, but it’s starting to turn into something I crave more often. No longer does eating raw vegan feel like a challenge. When you take away the titles, it’s just eating whole foods in their natural form that leaves you feeling light, refreshed, and satisfied. This recipe was inspired by my trip to Tulum, where I had a raw pad Thai at Raw Foods. I put my spin on it and created this masterpiece. The noodles were made with zucchini, carrots, and daikon radish, topped with a raw creamy pad Thai sauce, marinated walnut crumbles, bean sprouts, purple shredded cabbage, sweet peppers, cucumber ribbons, chives, hemp seeds, and lime wedges.

While I enjoy spicy dishes, certain heat levels are challenging for me. Serrano peppers and habanero peppers are where I take a chill pill. Lemon drop peppers are about as hot as habanero peppers. We recently cultivated lemon drop peppers, and I was eager to incorporate them into a dish. Combining pineapple, red pepper, and coconut cream creates an exceptional filling that perfectly complements the lemon drop peppers.

So many people dislike jackfruit, and I used to be one of them. I always felt that jackfruit holds the flavor well but is too mushy and soft. What changed the game for me was adding the jackfruit to a pan with no oil and cooking all the water out on low using a press. Once the jackfruit is dehydrated, I add my marinade, let it soak up the flavors, and then cook it. This improves the texture, making it more meaty and eliminating any brine taste. What are your thoughts?

Baja California Kombucha Battered No Fish Tacos (Rubios Style) Living in Southern California, I always grabbed Baja tacos from Rubios. This version is better because I tend to add more flavor to my recipes, and I didn't let up on the sauce and flavorful salsa.

Today, we are mashing jerk flavors with California-style rolled tacos. Spending most of my life in San Diego, I was used to pulling up to a taco shop and grabbing some rolled tacos. Over the last 4 - 5 years, I have been spending time in different Caribbean places, and my family @plantcrazii has introduced me to the different flavors from the Caribbean. It was a must I bring the two worlds together in this recipe. I used jackfruit for the filling with caramelized onions, coconut cream, and green bell peppers. Served on coleslaw and topped with mango salsa, chives, and herbed plant-based sour cream. Straight fire! This recipe will be added to the Turnip Vegan Recipe Club, which has over 200 recipes, from raw vegan to meat replacements. Check out the club at www.turnipvegan.club or through the link in my bio!

What happens when you mash two classics together? You get this flavorful combo that has the perfect texture. In part one of Flavor Mashups, we mash steak and potatoes with the flavors of Nashville hot, which is hot, sweet, and crispy. 

This recipe is simple but delicious. It uses oyster mushrooms to create a meaty filling for sliders. 

The raw version of my Orange Creamsicle Cheesecake