I love the taste of harissa with some crispy Lion's Mane bites. I used spelt flour and upgraded my batter for this remix of my OG Maple Garlic Skrimpz. Spelt flour is lighter and adds a nutty flavor. The texture is also really pleasant when fried.

Mushrooms are incredible, and learning more about each species fascinates me. I have been trying to grow snow oyster mushrooms for about a year. Every time they started to pin, they stopped growing and turned dry and brown. I moved to the desert, and the weather is colder at night than in San Diego. I placed the North Spore fruiting block into a chest outdoors and sprayed it daily since I still needed to set my grow tent up at the new place. Surprisingly, the snow oysters grew, and I got a big flush/harvest. They finally grew because the weather was colder outside at night than in my house. Snow oysters love to fruit in colder weather at 45-65°F. Now, fruiting blocks are meant to grow in tents, but I learned you can succeed in different environments. Also, mushrooms are like fruits and vegetables because they can thrive in seasons. I am starting a new journey with growing mushrooms in 2024. I will learn how to grow outdoors in my soon-to-be garden and how to reuse the growing blocks after I have grown mushrooms indoors. Let's learn together. As for this, how do Snow Oysters taste? I couldn't taste a difference, but I love the texture. They are less chewy and buttery. But that's just me. They were perfect for this Chili Pepper Passion Fruit Sauce. OMG, we could not stop eating them.

Discover the twist of using quinoa flakes instead of flour for that crispy finish. With a hint of nuttiness from quinoa and the savory kick from the maple mustard, this sandwich is set to be a favorite at your table.

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!

While making this recipe, I learned a lot about the origins of Black Rice. Did you know that Black Rice was reserved for the wealthy and upper class? Hence the name "forbidden". Of course, I can't personally account for the truth behind this lesson, but I am glad that this rice is no longer forbidden. I love this rice and the rich nutty flavor that it has.

This thing is flakier than my skin in the desert. LOL!