This recipe was originally added to my blog using a store bought plant-based chik'n, but it can easily be made with tofu, jackfruit, and/or mushrooms, if you prefer. You can also adjust the heat level by adding more scotch bonnet or habanero peppers. Prepare with caution!

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

Bang Bang Skrimpz! Let's gooo! These crispy skrimpz pair perfectly with this creamy, sweet & spicy sauce. Sprinkle with some green onions for a vegan remake of a restaurant classic. Enjoy!

We ate the leftovers from these tacos for three days in a row. That's how amazing this Ancho Chile Lime Marinade is. If you don't have a smoker, you can roast the Lion's Mane and add a little liquid smoke to the marinade.

Have you ever tried Red Quinoa? I have been trying new grains lately and red quinoa may be one of my new favorites. With a heartier, chewier texture and nuttier flavor, it gives any dish nutrient dense bite. Did you also know quinoa is a complete protein, containing all 9 essential amino acids! Hope you have an opportunity to try this special seed grain.

For those that do not already know, I was born in the suburbs of Chicago, so I have a natural affinity for hot dogs and sausages. But now, I only get down with the vegan versions. This sausage seemed like the next progression in my mushroom meat creations. I made a few changes to my chipotle sausage recipe and it’s even better than before. I wanted to see how the sausage would cook with shiitake mushrooms instead of lion's mane, and I am very pleased with the results. I also changed the process to create a more consistent texture when you bite. These sausages came out fire! Check out some grilling hacks I used to make this recipe: Use a smoker box or smoker to infuse flavors like cherry, apple, or hickory wood. Use your marinade throughout all steps. You can use it to marinate the sausage and then again to baste the food while cooking. When you are done cooking, add the sausages back to the remainder of the marinade until you are ready to eat. Spritz water around the food while cooking to keep the sausages juicy until it's time to enjoy.