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!!!!

Raise your hands in the air if you a true walnut slayer. Okay, that was supposed to be funny and cool as it relates to one of my all-time favorite hip-hop songs from Notorious B.I.G. Back to food. I always wondered when the right time to cook chili is? Wintertime makes sense since it is cold but let's just say chili is okay to eat all year round. We are going to use walnuts instead of mock meat or meat in this recipe. This dish will leave you full and questioning how this could be so delicious with walnuts. Walnut vibes are good vibes!

If you haven't tried my Raw Pecan Carrot Lettuce Wraps, then we gotta give you the scoop. Whether you use walnuts or pecans, you can make a satisfying taco "meat" filling to fuel you on your raw vegan journey. Are you joining me each month for Mindful Eating Resets?!?! If not, I would love to see you in my IG Broadcast Channel.

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!

One of the first recipes I made back in 2020 was a Stuffed Jalapeño Cheddar Burger (vegan, of course). It was also one of the first recipe videos I did and I was mad proud of it. A lot has changed since then, as we are always improving. I remade this recipe using jackfruit as the star. I also added wild rice and lentils to help balance the texture. This burger was legit with a pretzel bun, lettuce and vegan mayo; stuffed with cheese and smothered with jalapeño sauce, jalapeño slices and fried onions. Enjoy!

Recently, I have been drinking a lot more matcha, so I figured I could just throw it in my morning post-workout shake. I had no idea it would be so delicious, but it tastes great without any added sugar. Hope you also enjoy!

This recipe was one of my first viral videos and it does not miss! I put this in my 2nd e-book, "It's All About the Walnuts". It is packed with flavor and can be served over rice or in a burrito. Be sure to also check out my recipe for Spicy Walnut Burrito. It is Bulgogi style as well. 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.

As some of you may know, I was the co-owner of a vegan breakfast café called Spoiled Vegans. This recipe is inspired by a sandwich we served there, the "McSpoil". I updated another recipe of mine, the Walnut Breakfast Sausage, to improve the texture a bit. This one is FIRE stacked with a vegan egg and sauteed kale in between two waffles. Check the Vibes!

Occasionally, I gotta pull out a turnip recipe to keep my name official. I made this sandwich last year, but the version here has some significant upgrades. I made the "pastrami" slices thinner by using a potato peeler instead of a mandolin. It took more time, but it was worth it. The marinade does an excellent job penetrating the turnip slices, adding to the overall flavor. Marinating the turnips makes a big difference in texture as well. Stacked on rye bread and paired with sauerkraut, mustard, vegan thousand island dressing, dill pickles, and melted vegan cheese, this sandwich is straight fire!

I have been growing mushrooms in different ways for the last three years. My journey started with spray & grow kits that don’t need a grow tent. Then, I transitioned to using a Martha Tent, which allows me to grow more varieties of beautiful mushrooms all year round, no matter the season. I grew these gorgeous Blue Oyster Mushrooms at home, but any oyster mushroom variety will work for this recipe.

It is harvesting time and we are back with another dope recipe using mushrooms I grew at home with a North Spore Fruiting Block Kit and Boom Room. This was a nice flush with close to 1.3 pounds of shiitake mushrooms. It takes about 1-2 months to get the shiitake bag ready to start fruiting, but North Spore makes it easier and faster to grow at home. It took about 10-11 days to grow once I took the fruiting block out of its bag. Because it grows outside of the bag, it’s best to grow in a tent or fruiting chamber to prevent contamination. I chose shiitake mushrooms for this recipe because shiitake is very meaty and has a delicious umami flavor. This recipe takes some work, but at the end of the day, it's incredible to go from harvest to table right at home.