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!

If you don't know by now, curry is one of my favorite dishes. Curry is exploding with flavor and I find it very comforting to eat. I can't handle eating anything too spicy, so I went light on the serrano pepper for this recipe, but feel free to adjust if you like the burn. Don't rush this recipe. The longer this simmers, the better.

A while back I was asked to be part of the Golden Recipe program on Pinterest TV. The objective was to make a recipe that reminded me of my past. For the Golden Recipe, I chose to make a vegan version of country-fried steak. That recipe was pretty good, but this recipe takes it to a whole other level. I figured out the perfect crunchy batter and the Lion's Mane steak makes for a wonderful texture and chew. Hope you enjoy!

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've received a lot of messages lately with requests for more raw vegan recipes. Fortunately, I have grown very fond of eating raw vegan during my monthly Mindful Eating Resets. When I originally started these resets, I felt like I couldn't get full. But, this recipe changes the game. This delicious burrito will keep you full AND fuel your body & mind. Hope you enjoy!

If you love creamy pasta with mad flavor, this recipe is for you. I can only get Lobster Mushrooms during this time of year in San Diego, but I get so excited when I do. I had this recipe in mind for a while and could not wait to try it. Lobster mushrooms have this amazing texture that stays pretty firm when cooking. They have so much flavor and have a very fishy-like smell when uncooked. The Cajun lobster sauce took this to the next level. If you can not get your hands on Lobster Mushrooms, try it with Chanterelle mushrooms, Coral mushrooms, or Shrimp of the Woods. Remember to always buy your mushrooms from a reputable supplier or experienced foragers.