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!

All right, check it out, y'all. When it comes to mixin' up my food game, ain't nothin' better than explorin' new ingredients to add to the everyday. Keeps the mind sharp, you feel me? We are only scratchin' the surface here, with mad varieties of plants and mushrooms waiting to be discovered. Man, I get all fired up walkin' into the grocery store, coming across some new gems like these black chickpeas and finger limes. Let's talk about black chickpeas for a minute. Unlike the regular ones you might be used to, these little bad boys are brownish-black, smaller, and have a solid density. They're firmer too, and bring a rich, nutty, earthy flavor that'll change your whole chickpea game. They need a bit longer on the stove, but the pay-off is real – they're loaded with more antioxidants and fiber than regular chickpeas. Now, my recent masterpiece? Double-decker black chickpea tacos. Talk about a flavor bomb. I topped these off with finger limes – they got this unique taste, like if dill and lime had a baby. Straight fire, I promise you.

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.

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.

I remember playing basketball at my neighbor's house and I could smell my mom cooking up some Black-Eyed Peas & Greens from the basketball court. I feel blessed that I can recreate this dish and make it vegan.

When I originally transitioned to a plant-based diet, I was lost on what to eat. Luckily, I found an Indian restaurant that served a delicious plant-based chana masala. It kept me feeling satisfied and full. So, I leaned on this meal often and it became one of the first meals I learned to cook at home. I have made countless variations of this recipe over the years, but this is a solid version to lean on.