This recipe is part of my 2nd e-book, "It's All About the Walnuts". I absolutely love this recipe! A little too much actually.... I can't eat just one or two....

It is hard to deny that you feel good when you eat well. I am far from perfect when it comes to eating, but I always try to do better. This is why I eat mindfully at least three days each month. If you are ever interested in raw vegan food, this recipe is a delicious one.

Yo, as it heats up, the recipes start to heat up! I made this crazy cherry rosemary oyster mushroom sandwich using chalupa shells as the bread. I added some guacamole, sprouts, and secret sauce. This one is going down in history.

Occasionally, I gotta pull out a turnip recipe to keep my name official. I made this sandwich last year, but the version here has some significant upgrades. I made the "pastrami" slices thinner by using a potato peeler instead of a mandolin. It took more time, but it was worth it. The marinade does an excellent job penetrating the turnip slices, adding to the overall flavor. Marinating the turnips makes a big difference in texture as well. Stacked on rye bread and paired with sauerkraut, mustard, vegan thousand island dressing, dill pickles, and melted vegan cheese, this sandwich is straight fire!

In my younger years, and before my vegan journey, I spent far too many nights partying in Palm Springs, only to find myself grabbing a Big Chicken Sandwich at Jack In The Box. I wanted to remake that sandwich, but of course, vegan and even better than I remember. This recipe will blow your mind! Get ready.

These Wonton Taco Cups are so fun to make and even more fun to eat. Grab the little ones and make this a team effort. Enjoy!