Are you tired of your quinoa sticking to the pan or coming out too dry? Here is how to make the perfect quinoa every time! Try this hack!

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.

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.

If you have followed me for any time, you know I rock with jerk seasoning, heavy. This recipe is a great combination of jerk flavor and acidity, while maintaining savory and sweet flavors. While this fried rice calls for shiitake mushrooms, you can also use portabella or oyster mushrooms. Enjoy!

One of the first vegan mushroom dishes I enjoyed was a Nashville Hot Mushroom at a restaurant in San Diego, CA. Prior to this, believe it or not, I wasn't too fond of mushrooms. I know... you would never guess! This recipe is made with my favorite fry batter. The secret is the potato starch. Hope you enjoy this if you have an opportunity to. Feel free to use any mushroom you prefer. I just happened to have some snow oyster mushrooms ready to harvest

This recipe started my entire journey with Lion's Mane Mushroom, which has since become a staple ingredient in my kitchen. If you like, you can swap wheat flour for spelt flour. I love the additional nutty, sweet flavor that the spelt flour gives the skrimpz. It also has a great texture after it is fried. If you are interested in trying any of my Lion's Mane recipes, but you aren't sure where to find it, check out your local farmer's markets or specialty grocery stores. You can also grow Lion's Mane Mushroom at home. I recommend using North Spore for grow kits and tips for beginner growers. Enjoy!