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 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!

We first made this recipe for a holiday RV trip, so we used the campfire to roast the garlic and peppers, and WOW, the flavor was incredible! Fortunately, you don't need to use fire to make this delicious recipe.

I have been making these "bombs" for years and they improve every time. These are fun to make with the kids or pass out as gifts. Enjoy on a cold day with your favorite plant-based milk. Most people don't know, but I was really into matcha from 2015 to 2019. I would drink matcha to replace coffee when it was getting old - cheers to delicious lattes and winter vibes with friends and family. Stay blessed. If you don't know, my Lion's Mane and B12 tinctures are now available. Limited Edition, so grab one while you can. You can find them at www.turnipvegan.com

Shiitake mushrooms are meaty and go perfectly with this Creamy Green Chile Cannellini Soup. After harvesting the shiitake mushrooms, I sliced them and let them soak in a flavorful steak marinade. If you are looking for a recipe to keep you warm during the cold winter nights, add this recipe to your rotation.