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. I took my mushroom rib recipe and added beet powder, cashew butter, red wine vinegar, oregano, and chili flakes so it can pair well with this fresh chimichurri sauce that took this to the next level. Perfectly charred with mesquite wood and it stayed juicy in the middle even after reheating. 

Growing up in San Diego, I used to love grabbing a Western Burger at Carl Jr. Here is my take on this classic burger with double onion, using caramelized onions and onion rings, mushroom bacon, Brazil nut patty, BBQ sauce, jalapeño sauce, lettuce, pickles, smoked cheese, and plant-based mayo in a pretzel bun. This was the first time I used Brazil nuts and infused them into a burger with wild rice, Bella mushrooms, spices, and herbs, and I was impressed with the flavor and how it paired well with all the other flavors.

These delicious Strawberry and Cream Puffs were inspired by Coco Puffs and are part 4 of my Cereal series. They're fun to make and also tasty!

I am falling in love with eating raw vegan. I eat mindfully for the first three days of the month, but it’s starting to turn into something I crave more often. No longer does eating raw vegan feel like a challenge. When you take away the titles, it’s just eating whole foods in their natural form that leaves you feeling light, refreshed, and satisfied. This recipe was inspired by my trip to Tulum, where I had a raw pad Thai at Raw Foods. I put my spin on it and created this masterpiece. The noodles were made with zucchini, carrots, and daikon radish, topped with a raw creamy pad Thai sauce, marinated walnut crumbles, bean sprouts, purple shredded cabbage, sweet peppers, cucumber ribbons, chives, hemp seeds, and lime wedges.

While I enjoy spicy dishes, certain heat levels are challenging for me. Serrano peppers and habanero peppers are where I take a chill pill. Lemon drop peppers are about as hot as habanero peppers. We recently cultivated lemon drop peppers, and I was eager to incorporate them into a dish. Combining pineapple, red pepper, and coconut cream creates an exceptional filling that perfectly complements the lemon drop peppers.

So many people dislike jackfruit, and I used to be one of them. I always felt that jackfruit holds the flavor well but is too mushy and soft. What changed the game for me was adding the jackfruit to a pan with no oil and cooking all the water out on low using a press. Once the jackfruit is dehydrated, I add my marinade, let it soak up the flavors, and then cook it. This improves the texture, making it more meaty and eliminating any brine taste. What are your thoughts?

Baja California Kombucha Battered No Fish Tacos (Rubios Style) Living in Southern California, I always grabbed Baja tacos from Rubios. This version is better because I tend to add more flavor to my recipes, and I didn't let up on the sauce and flavorful salsa.

Today, we are mashing jerk flavors with California-style rolled tacos. Spending most of my life in San Diego, I was used to pulling up to a taco shop and grabbing some rolled tacos. Over the last 4 - 5 years, I have been spending time in different Caribbean places, and my family @plantcrazii has introduced me to the different flavors from the Caribbean. It was a must I bring the two worlds together in this recipe. I used jackfruit for the filling with caramelized onions, coconut cream, and green bell peppers. Served on coleslaw and topped with mango salsa, chives, and herbed plant-based sour cream. Straight fire! This recipe will be added to the Turnip Vegan Recipe Club, which has over 200 recipes, from raw vegan to meat replacements. Check out the club at www.turnipvegan.club or through the link in my bio!

What happens when you mash two classics together? You get this flavorful combo that has the perfect texture. In part one of Flavor Mashups, we mash steak and potatoes with the flavors of Nashville hot, which is hot, sweet, and crispy. 

This recipe is simple but delicious. It uses oyster mushrooms to create a meaty filling for sliders.