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.

Shiitake mushrooms are meaty and go perfectly with this Creamy Green Chile Cannellini Soup. After harvesting the shiitake mushrooms, I sliced them and let them soak in a flavorful steak marinade. If you are looking for a recipe to keep you warm during the cold winter nights, add this recipe to your rotation.

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!

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.

I feel like I may cause a riot by saying California has the best burritos... but California has the best burritos. Here is a plant-based take on a San Diego, California classic. The California Burrito.