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!

This recipe needs to be on repeat, so save this one for later!

I love to eat raw, plant-based foods when I need a reset. Last week, I took a few days to eat raw and enjoy foods like this Mediterranean Wrap. The star of this recipe is the pumpkin seeds! They have more protein than most nuts and seeds and are in season.

This smoked curry sweet potato mix has to be my favorite savory filling for “pot pies” to date. We ate these all in one night and were ready to fight for the last one. You can make this recipe with skull molds or a simple muffin pan. This would be fun to make with the kids or if you want to impress someone with a fire plant-based dish.

We're diving straight into fall vibes with this copycat version of a Pumpkin Pie Pop-Tart. I used maple syrup, nutmeg, cinnamon, and pumpkin purée for the filling and made two different icings for this recipe. One icing is maple cream cheese (plant-based of course) topped with orange and lemon zest. The other is maple pumpkin with chia seeds (for color). Hope you enjoy this fall / Halloween inspired treat.

I am getting back into my monthly Mindful Eating vibez and I couldn’t wait to wrap up another stuffed burrito. If you are looking for a filling, raw, plant-based meal, look no further. Collection 2 of “It’s All About Plantz & Mushroomz” contains two other variations of this raw stuffed wrap, so if you like this one, I highly encourage you to try the others. 

I originally made these crispy air-fried onion rings for National Onion Ring Day (yes, it's a thing). It is hard to believe I used to hate onions as a kid. I missed out for so many years.

Macadamia nuts are creamy and perfect for making sour cream. Trust me, this is better than the store-bought sour cream alternatives. Give it a try!

Talk about an updated classic! This Tamarind Pineapple Toaster Pastry is exactly what I was craving the weekend I created this recipe. The combination of tamarind and pineapple is magical. If you try these at home, remember to seal the dough well so you don’t lose your gooey Tamarind Pineapple Filling. Also, if you make these in a large batch, you can freeze them without the icing and reheat as desired.

This spicy recipe is a remix of one of my other walnut recipes, Walnut Bulgogi, but we are slapping it in a burrito this time. Adding bulgogi style walnuts to a burrito was inspired by one of my favorite restaurants. I could not wait to try this burrito Turnip Vegan style. Straight Fire!!!!

I've received a lot of messages lately with requests for more raw vegan recipes. Fortunately, I have grown very fond of eating raw vegan during my monthly Mindful Eating Resets. When I originally started these resets, I felt like I couldn't get full. But, this recipe changes the game. This delicious burrito will keep you full AND fuel your body & mind. Hope you enjoy!

During one of my trips to Costa Rica, I had the most delicious harissa cauliflower wingz. This recipe is inspired by those wingz, with a Turnip Vegan twist. I ended up putting these into tacos, but they are also great as an appetizer.