In this “Twisted Soups” series I will turn some of my favorite dishes into soups. I started the series with a creamy Philly Cheesesteak Chowder because I love this sandwich so much. Stick around for more soul-warming soups!

This is the second soup from my Twisted Soups series. In this series, I take some of my favorite foods and turn them into delicious, warm-your-soul soups. Hope you enjoy!

We're diving straight into fall vibes with this copycat version of a Pumpkin Pie Pop-Tart. I used maple syrup, nutmeg, cinnamon, and pumpkin purée for the filling and made two different icings for this recipe. One icing is maple cream cheese (plant-based of course) topped with orange and lemon zest. The other is maple pumpkin with chia seeds (for color). Hope you enjoy this fall / Halloween inspired treat.

I am getting back into my monthly Mindful Eating vibez and I couldn’t wait to wrap up another stuffed burrito. If you are looking for a filling, raw, plant-based meal, look no further. Collection 2 of “It’s All About Plantz & Mushroomz” contains two other variations of this raw stuffed wrap, so if you like this one, I highly encourage you to try the others. 

I tried many versions of walnut meat in my 7 years of eating plant-based, and the one complaint I always get from viewers is, "the walnuts don't get soft". Well, the solution for that problem is simple. A pressure cooker. For this Perfect Walnut Meat Recipe, a pressure cooker is vital. I use an Instant Pot. I kept this recipe "unseasoned" so that you can season how you wish, depending on how you want to use the meat. 

In honor of National Creamsicle Day, on August 14th, I made this creamy and delicious Orange Creamsicle Cheesecake. It is so good, you may just eat it straight from the pan. 

I made this Reishi Mushroom Coffee from growing block to cup, but I have added the recipe here, assuming you can find Reishi powder. Hope you enjoy!

Purple sweet potatoes have been in the spotlight since the documentary Blue Zone came out on Netflix this year—an excellent documentary about five different areas where people live longer than other places. One of the Blue Zone areas showed that residents ate a lot of purple sweet potatoes. Lucky for us, purple sweet potatoes pair well with jerk chickpeas! Jerk Chickpeas & Purple Sweet Potatoes is an easy recipe; if you can not find purple sweet potatoes, you can use regular ones or sub with sweet potatoes.

This is a delicious, homemade vegan mayo recipe using olive brine instead of eggs! Creating your own plant-based mayo is a breeze with just a few essential tools and spare time. I used olive oil for this recipe, but you can also use avocado oil. You want the oil of choice to be mild in flavor. The olive brine and the olive oil, together, give this mayo a nice, mellow flavor that went well with my carrot sandwich. I love chipotle, but you can have fun with this and make it yours. There are endless flavor combinations for mayo. My next mayo will be a lemon dill!

The title of this recipe says it all. Peaches. Coconut Cream. Cobbler. Ice Cream!!! I'm making this recipe all season. Peach season lasts from May to August in the US, and I can't wait to make some more fun dishes with these juicy stone fruits. This simple recipe has all the right flavors and a nice crunchy texture from the pecans!

Yo, as it heats up, the recipes start to heat up! I made this crazy cherry rosemary oyster mushroom sandwich using chalupa shells as the bread. I added some guacamole, sprouts, and secret sauce. This one is going down in history.

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.