Are you tired of your lentils coming out too hard or too mushy? Try this easy hack. This is how I make the perfect lentils every time!

This easy recipe is so good, but you will need to start it the day before you need it. If you have the patience to try this, you probably won't ever buy date syrup from the store again. To successfully make this recipe, I recommend using a fine mesh stainless steal strainer.

These pockets are loaded with flavor and good vibes! If you don't love jackfruit, feel free to substitute with your favorite plant-based chicken alternative. Get ready for the heat. Enjoy!

If you don't know by now, curry is one of my favorite dishes. Curry is exploding with flavor and I find it very comforting to eat. I can't handle eating anything too spicy, so I went light on the serrano pepper for this recipe, but feel free to adjust if you like the burn. Don't rush this recipe. The longer this simmers, the better.

This juice is loaded with antioxidants and vitamins, while void of added sugars...count me in! Hope you enjoy!

When I decided to go vegan, one of the first things that came to mind was, "What are you going to do about bacon???" In the initial phases of my transition, bacon and cheese were the two most challenging foods to let go of. Fast forward to today. I am blessed to see that the struggle was only temporary. Now we make bacon out of mushrooms and we don't miss the old stuff.

I remember playing basketball at my neighbor's house and I could smell my mom cooking up some Black-Eyed Peas & Greens from the basketball court. I feel blessed that I can recreate this dish and make it vegan.

I want to introduce different methods to create vegan meat substitutes. I don't know why I didn't create this sooner. Lion's mane mushroom & turnips! Well, I do go by Turnip, so I should make more turnip recipes. The texture of this recipe isn't as meaty as some of my other meat substitutes, but the flavor and ingredients are really delicious. This recipe makes about 3-4 servings. You can use this Adobo-Style Lion's Mane & Turnip Grounds as a filling for tacos and burritos or a topping for nachos, pizza, or bowls.

It is hard to deny that you feel good when you eat well. I am far from perfect when it comes to eating, but I always try to do better. This is why I eat mindfully at least three days each month. If you are ever interested in raw vegan food, this recipe is a delicious one.

I love chili crisp so much! It has become a staple in a lot of my recipes. It is also called chili crunch. I am sure this can be made at home, but you can purchase a version of this by brands such as Trader Joe's, Momofuku, and Fly By Jing. I have even found store brand versions of chili crisp at chain grocery stores like Ralphs and Vons. Paired with the crispy oyster mushrooms, you are in for a flavorful treat! This recipe calls for chili crisp to taste, so you'll have to gauge your preferred spice level. You could also leave the chili crisp out of the wet batter and use it as a sauce after frying the mushrooms.

When I stopped drinking so much coffee, I turned to matcha for a pick-me-up. The rose water ice cubes take this cool matcha drink to another level. You can use any matcha you like and if you have trouble finding rose petals, check Amazon.

I found myself yearning for some Caribbean vibes 🏝️, so I decided to smoke some Lion's Mane mushrooms 🍄. I bathed them in my Spicy Pineapple Marinade 🌶️🍍 that doubles as a fantastic sauce. When smoking Lion's Mane, patience is key 🕰️ - it's all about allowing the flavors to fully infuse the mushroom. It made me happy to know I was making this with the intention of dropping off some to my mom for Mother's Day!