Are you looking for something spicy, sweet, savory, and crunchy? This recipe provides all that and more! I paired these delicious maple sriracha golden oyster mushrooms with green onion pancakes, and a masterpiece was born. Enjoy!

Looking for the perfect plant-based dish for the holidays? Look no further! Brown Sugar Cranberry Glaze on top of Lion's Mane Ham is what you need for the season. This recipe will make your house smell amazing and have people asking how you created this magic.

Bang Bang Skrimpz! Let's gooo! These crispy skrimpz pair perfectly with this creamy, sweet & spicy sauce. Sprinkle with some green onions for a vegan remake of a restaurant classic. Enjoy!

Recently, I have been incorporating new foods into my diet and one of those foods is jicama. Long gone are the days of only eating jicama with a dash of tajin. We have elevated this root veggie to new heights with these mango cashew sauced noodles. The fact that this dish is also raw vegan is just a bonus. Hope you enjoy!

I love food that is flavorful and has the right texture. I also love creating mushroom meat to use in many different ways. Even when I am out camping, I still can make something delicious, like this Mushroom Cheesesteak Sando. I took the recipe for my Mushroom Roast Beef and changed a few things. I used Shimeji mushrooms instead of Baby Bella mushrooms. I chopped up the Roast Beef and cooked it with purple bell peppers and onions. I added some vegan provolone cheese and a masterpiece was born.

Macadamia nuts might replace some of my cashew cheese recipes for a couple of reasons: the color stays white and they are very creamy! I used ground mustard seed in the cheese to add some tanginess, and white miso to add that fermented Swiss cheese flavor and depth. Check out the recipe below!

I don't know what it is about burritos, but man.... I love a good stuffed burrito. This one definitely doesn't disappoint. The fried chimichanga-style tortilla shell makes it even better and gives it the perfect crunch.

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!

Shiitake mushrooms are meaty and go perfectly with this Creamy Green Chile Cannellini Soup. After harvesting the shiitake mushrooms, I sliced them and let them soak in a flavorful steak marinade. If you are looking for a recipe to keep you warm during the cold winter nights, add this recipe to your rotation.

One of the first recipes I made back in 2020 was a Stuffed Jalapeño Cheddar Burger (vegan, of course). It was also one of the first recipe videos I did and I was mad proud of it. A lot has changed since then, as we are always improving. I remade this recipe using jackfruit as the star. I also added wild rice and lentils to help balance the texture. This burger was legit with a pretzel bun, lettuce and vegan mayo; stuffed with cheese and smothered with jalapeño sauce, jalapeño slices and fried onions. Enjoy!

Have you ever tried Red Quinoa? I have been trying new grains lately and red quinoa may be one of my new favorites. With a heartier, chewier texture and nuttier flavor, it gives any dish nutrient dense bite. Did you also know quinoa is a complete protein, containing all 9 essential amino acids! Hope you have an opportunity to try this special seed grain.

One of my favorite quick dinner recipes is Rasta Pasta. This is a play on Rasta Pasta, made with red curry. It is such a great remix recipe and it reheats well, if you want to meal prep it for the week ahead.