This recipe is part of my first e-book, "It's All About the Lion's Mane", but if you don't have access to Lion's Mane mushroom, or don't have any growing at home, you can easily swap it out for oyster or shiitake mushrooms. Hope you enjoy this crispy cornmeal battered Po'boy! UPDATED RECIPE for Part 3 of Fire Sandwiches Made w/ Plantz & Mushroomz Today, we are diving into a classic Po'boy! This sandwich has a crispy creole cornmeal batter. I also added fresh dill, red bell peppers, sriracha dill “remoulade”, dill pickles, and purple coleslaw - stuffed into creole butter toasted bread! Straight fire!!!

Eating raw vegan does not have to be boring. Yes, it takes time and planning, but with time, you can master ways to prepare in bulk to save time. When you are mindful, you are fully aware and present in the moment, not distracted by thoughts of the past or future, and focused on the now. It's about paying attention, on purpose, to your thoughts, feelings, bodily sensations, and the food you are putting into your body without judgment. You are also gaining discipline to break free from habits that don't serve you. Check out these, very not boring, wraps. Enjoy!

This spicy recipe is a remix of one of my other walnut recipes, Walnut Bulgogi, but we are slapping it in a burrito this time. Adding bulgogi style walnuts to a burrito was inspired by one of my favorite restaurants. I could not wait to try this burrito Turnip Vegan style. Straight Fire!!!!

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.

This black-eyed pea curry bowl is a time investment, but trust me, it's a flavor-packed dish that'll keep you full and satisfied. The best part? You make it once, and you've got delicious leftovers for days. It's the gift that keeps giving – it saves time in the long run and keeps your taste buds happy.

Let's reimagine food together with purpose. I've taken one of my favorite sandwiches, added chalupa shells, and combined it with one of my favorite meat replacements, adding an old-school twist. I've revamped my mushroom meat for this recipe, infusing Banh Mi flavors into it and preparing it differently. This time, I blended all the wet ingredients with the mushrooms, improving both texture and appearance. This one's another banger!

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!

Split Pea soup is one of those recipes that takes me down memory lane. My pops and I have never had a tight relationship, but he knows how to make bomb split pea soup. Here is my twist on his recipe with a Caribbean vibe. I added coconut cream, habanero pepper, lime, fresh cilantro, and toasted coconut. Keep this on heavy rotation during the Fall and Winter; it will keep you warm and full all season. Peace

Macadamia nuts might replace some of my cashew cheese recipes for a couple of reasons: the color stays white and they are very creamy! I used ground mustard seed in the cheese to add some tanginess, and white miso to add that fermented Swiss cheese flavor and depth. Check out the recipe below!

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

These delicious raw jicama tacos will help you not miss cooking food as much when you are on your raw vegan game. Jicama shells add a nice crisp and twist to a dish we eat often. I used olive oil, lemon juice, and a pinch of salt to help soften up the Jicama so they would not snap in half when you bend them for the tacos. The sunflower dip was my replacement for refried beans, and I made tasty walnut crumbles to top the tacos off. The tacos were complete once I added the chipotle lime sauce. Try this recipe when you are on your mindful eating tip or want some good tacos.

If you have followed Turnip Vegan for a while, you will know that we love our Raw Vegan Resets! Lettuce Wraps are essential during our 3-5 days eating raw and this Pecan Carrot Grounds recipe does not disappoint. It is so fresh, flavorful, and satisfying.