I am wrapping up my 3-day raw vegan reset. These tacos helped me fly past day two with no stress. These basic tacos will satisfy you on your raw vegan days with no problem. The Orange Bell Pepper Cashew Sauce is out of this world. So much flavor and creamy. No need for vegan mayo for this recipe. Tomorrow I am back to eating cooked food, but I will be making these again next month we do our next raw vegan reset.

This recipe uses my Mushroom "Beef" Grounds and a store bought sloppy joe sauce for simplicity. We stacked up our sandwiches on pretzel buns, but feel free to use any bread you wish. Additionally, we used cashew cheese, but you can melt down your favorite vegan cheddar cheese. Hope you enjoy these grounds and the nostalgia of eating a sloppy joe.

I’ve been making plant-based ribs for over three years but could never get the texture just right. The end result was either too chewy or not chewy enough. I’ve finally cracked the code with the combo of jackfruit and pink oysters. It’s time to get the grills out and unleash the smoky flavors all spring/summer.

If you used to rock with McDonald's Fish Fillet, look no further. Enough said.

I have been experimenting with greens lately, and this is one of my favorite versions. It has a great balance of tangy and spicy, with a subtle sweetness and extra creamy goodness. 

We are celebrating National Fried Chicken Day and I wanted to create something delicious that we vegans can rock with. This Peach Chipotle Fried Oyster Mushroom is straight fire with a sweet, smoky, spicy, savory, and crispy bite. I used spelt flour for this batter and added some extra heat to the wet batter by adding blended chipotle peppers in adobo sauce. Enjoy these nuggets alone or in a wrap with some fresh veggies and chipotle sauce!