For those that do not already know, I was born in the suburbs of Chicago, so I have a natural affinity for hot dogs and sausages. But now, I only get down with the vegan versions. This sausage seemed like the next progression in my mushroom meat creations. I made a few changes to my chipotle sausage recipe and it’s even better than before. I wanted to see how the sausage would cook with shiitake mushrooms instead of lion's mane, and I am very pleased with the results. I also changed the process to create a more consistent texture when you bite. These sausages came out fire! Check out some grilling hacks I used to make this recipe: Use a smoker box or smoker to infuse flavors like cherry, apple, or hickory wood. Use your marinade throughout all steps. You can use it to marinate the sausage and then again to baste the food while cooking. When you are done cooking, add the sausages back to the remainder of the marinade until you are ready to eat. Spritz water around the food while cooking to keep the sausages juicy until it's time to enjoy.

If you love creamy pasta with mad flavor, this recipe is for you.

I have had so much fun creating new flavor combinations for my Lion's Mane Skrimpz! Once you make the skrimpz, you can toss them or dip them in so many different sauces. This one is a sweet & savory option that pairs perfectly with nutty black rice. Hope you enjoy!

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!

I woke up to some cold weather today and was inspired to make soup. I am always trying to improve the texture of jackfruit, and I get a little closer each time. This time I smoked the jackfruit with hickory chips, which increased the flavor profile, and the texture is a little closer to meat. I hope you enjoy this hearty, healthy, soul warming soup.

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.