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. I took my mushroom rib recipe and added beet powder, cashew butter, red wine vinegar, oregano, and chili flakes so it can pair well with this fresh chimichurri sauce that took this to the next level. Perfectly charred with mesquite wood and it stayed juicy in the middle even after reheating. 

Growing up in San Diego, I used to love grabbing a Western Burger at Carl Jr. Here is my take on this classic burger with double onion, using caramelized onions and onion rings, mushroom bacon, Brazil nut patty, BBQ sauce, jalapeño sauce, lettuce, pickles, smoked cheese, and plant-based mayo in a pretzel bun. This was the first time I used Brazil nuts and infused them into a burger with wild rice, Bella mushrooms, spices, and herbs, and I was impressed with the flavor and how it paired well with all the other flavors.

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.

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. 

Dive into the flavors of the sea with this Mediterranean Pink Oyster Mushroom Fish(less) Sandwich, which features savory Caper Feta Spread and rich balsamic vinegar for the perfect flavor blast.

Who is down for a reset? Three days of mindful eating foods that nourished the body. November 1 -3, I will be eating raw vegan, and I invite you to join me. You do not have to eat raw vegan; you need to eat to nourish your body. Join me on my channel on IG to cheer each other on. The holidays are near, so this is a perfect time to reset. If you enjoyed the last reset, drop a purple heart below.

I am wrapping up my 3-day raw vegan reset. These tacos helped me fly past day two with no stress. These basic tacos will satisfy you on your raw vegan days with no problem. The Orange Bell Pepper Cashew Sauce is out of this world. So much flavor and creamy. No need for vegan mayo for this recipe. Tomorrow I am back to eating cooked food, but I will be making these again next month we do our next raw vegan reset.

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.

This recipe is part of my first e-book, "It's All About the Lion's Mane", but if you don't have access to Lion's Mane mushroom, or don't have any growing at home, you can easily swap it out for oyster or shiitake mushrooms. Hope you enjoy this crispy cornmeal battered Po'boy! UPDATED RECIPE for Part 3 of Fire Sandwiches Made w/ Plantz & Mushroomz Today, we are diving into a classic Po'boy! This sandwich has a crispy creole cornmeal batter. I also added fresh dill, red bell peppers, sriracha dill “remoulade”, dill pickles, and purple coleslaw - stuffed into creole butter toasted bread! Straight fire!!!