I have been growing mushrooms at home for some time now and I just harvested a HUGE flush of blue oyster mushrooms. If you can't get your hands on blue oyster mushrooms, any oyster mushroom will work for this recipe. I hope you enjoy! As always, if you have any questions about growing mushrooms at home, please reach out to us via email at turnipvegan@gmail.com

As you may know, I grow a few mushrooms at home & one day I came home to a HUGE flush of Italian Oyster Mushrooms (1.5 pounds!). So, you know I had to whip up something fire! It's been a while since I made a hearty bowl & I was inspired to make homemade teriyaki sauce after seeing the price tags & ingredients on the store bought options. This recipe can be made with any oyster mushrooms. This is a great meal-prep option too.

While making this recipe, I learned a lot about the origins of Black Rice. Did you know that Black Rice was reserved for the wealthy and upper class? Hence the name "forbidden". Of course, I can't personally account for the truth behind this lesson, but I am glad that this rice is no longer forbidden. I love this rice and the rich nutty flavor that it has.

This is a take on a fish sandwich that has a crispy batter and the perfect amount of crunch!

This thing is flakier than my skin in the desert. LOL!

These delicious raw jicama tacos will help you not miss cooking food as much when you are on your raw vegan game. Jicama shells add a nice crisp and twist to a dish we eat often. I used olive oil, lemon juice, and a pinch of salt to help soften up the Jicama so they would not snap in half when you bend them for the tacos. The sunflower dip was my replacement for refried beans, and I made tasty walnut crumbles to top the tacos off. The tacos were complete once I added the chipotle lime sauce. Try this recipe when you are on your mindful eating tip or want some good tacos.

If you have followed Turnip Vegan for a while, you will know that we love our Raw Vegan Resets! Lettuce Wraps are essential during our 3-5 days eating raw and this Pecan Carrot Grounds recipe does not disappoint. It is so fresh, flavorful, and satisfying.

I love nachos as a go-to quick meal and these do not disappoint. This recipe was originally a collaboration with Mylkdog Notcho Cheez, but you can use any vegan cheese you prefer. I have a cashew chipotle nacho cheese recipe that would go well with these nachos. You can find that recipe under Loaded Waffle Fries w/ Chipotle Cheese Sauce.

We're all about eating right, but hey, it doesn't mean we can't have some fun with our food. Wrapping up a 3-day Mindful Eating Reset, and guess what? I was craving nachos big time. So, I got busy and made these bomb Raw Jerk Kale Chip Nachos. Dehydrating kale is a wait, like 5-6 hours, so I got on it early. These were ready just in time for a late lunch – talk about timing, right? Eating mindfully needs a bit of planning and patience, but trust me, it's so worth it. Big ups to everyone rocking the 3-day Mindful Eating with me in the Broadcast!

I finally figured out the secret to perfect kale is to give it a massage with a bit of olive oil, salt, and lemon juice. Whoever said, don't play with your food, didn't have nearly as much fun as us. I hope you enjoy this simple salad, made with a tangy, umami sauce.

Are you looking for a delicious appetizer to share with friends and family? You have to try this spin on wonton tacos. These tacos are topped with fresh mango salsa and a little spicy sauce. The combination of crunchy, savory, and a little heat will have you wanting more. The show's star is, of course, Lion's Mane mushroom. Lion's Mane absorbs all the flavors from the jerk marinade and is perfect as a meat substitute for this appetizer.

These mushroom nuggets are juicy in the middle and crunchy on the outside. Dip them with your favorite sauce and enjoy!