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. 

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

In this “Twisted Soups” series I will turn some of my favorite dishes into soups. I started the series with a creamy Philly Cheesesteak Chowder because I love this sandwich so much. Stick around for more soul-warming soups!

I feel like I may cause a riot by saying California has the best burritos... but California has the best burritos. Here is a plant-based take on a San Diego, California classic. The California Burrito. 

I have cooked Lion's Mane in many ways, but this one hits homes when it comes to the flavor. The flavor absorbs into the mushroom perfectly. Once it is seared on a cast iron pan, you have this juicy-in-the-middle mushroom with a crispy outside, packed with flavor.

I can almost guarantee I said this already in another Recipe Club recipe, but I rock with burritos! This burrito is delicious and if you are looking for more burrito inspiration, you can find at least 3 other bangers in the Club. Hope you enjoy wrapping your meal in a tortilla shell as much as I do!

We ate the leftovers from these tacos for three days in a row. That's how amazing this Ancho Chile Lime Marinade is. If you don't have a smoker, you can roast the Lion's Mane and add a little liquid smoke to the marinade.