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 usually get my hands on lobster mushrooms once a year, but I found it twice in San Diego this year! If you can’t get your hands on this mushroom, you can use chanterelle mushrooms or oyster mushrooms since they both have a slight seafood flavor. I cooked these up with cajun spices to pair well with the chipotle mac & cheeze. It’s been a struggle for me to create a good cheeze sauce that doesn’t dry out when baked, but this recipe hits different. For this recipe, I used a blend of cashew cheeze and melted down Follow Your Heart cheddar cheeze shreds. This created the perfect sauce! I also added canned chipotle salsa for mild heat and smoky flavor. Crispy onions and chipotle salsa, to garnish, adds a nice touch to every bite. Enjoy!

It is grilling season! Put your hand where my eyes can see if you are excited about grilling in the summer sun! Mushrooms are great for grilling, and why not throw some Lion's Mane on the grill? If you can't access Lion's Mane, you can make this recipe using everyday mushrooms like button mushrooms. I rubbed these skewers down with some chili oil and took them to the next level. The mixture of sweet, savory, and spice all in one bite was an explosion!

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.

This bonus recipe from my "It's All About the Lion's Mane" e-book is easy to make, but it does take a little time, since the no-fish sticks need to freeze overnight, but they are worth the wait! The spicy tartar sauce is a fire addition to the recipe. Enjoy!

A while back I was asked to be part of the Golden Recipe program on Pinterest TV. The objective was to make a recipe that reminded me of my past. For the Golden Recipe, I chose to make a vegan version of country-fried steak. That recipe was pretty good, but this recipe takes it to a whole other level. I figured out the perfect crunchy batter and the Lion's Mane steak makes for a wonderful texture and chew. Hope you enjoy!