Before people ask why you vegans like to make food that reminds us of what we don’t eat, all I have to say is take one bite of this sandwich and you will understand. So much flavor, great texture, satisfying, and reminds you of a classic burger with ingredients you can stand by. For all my people that are staying away from bread, I love to enjoy this black bean patty wrapped between lettuce and it is fire. Check out the recipe below for the Bean Patty and send this to someone that believes vegan burgers don’t go hard!

If I was asked to pull up with the appetizers these would be on the top of my list. I've made pizza rolls and many ways, but I have to say this one is my favorite. Something about when you cook down and lightly dehydrate jackfruit when baking improves the texture and is no longer mushy and it absorbs the flavor to the fullest. Next time someone asked you to bring over appetizers bring this over and you won't miss.

Strawberry Butterscotch Bars made with beans. All I am trying to do is be kind to people, spread love, grow food, inspire others, and make bomb food with plants and mushrooms. I hope you enjoy this simple recipe. It is better than the other versions I have made with beans. There is a better balance and cleaner ingredients this round.

When the weather turns chilly, it’s time to prepare a comforting bowl of soup. I wasn’t in the mood for a regular soup; I craved something unique with a fresh burst of flavor. This soup is not only visually appealing but also incredibly creamy. I used dehydrated Lion’s Mane mushrooms for this recipe, and the texture turned out exceptionally meaty. The dehydration process strengthens the fibers, resulting in a satisfying bite. I used the Eden brand dehydrated Lion’s Mane mushrooms for this recipe.

This is one of my favorite things to make. It takes time, so you can make larger batches and freeze them until you’re ready to enjoy them.

Dive into a bowl of creamy coconut chickpeas, vibrant kale, and a zesty red recado marinade featuring oyster mushrooms, pineapple, and cilantro. Top it off with cilantro rice, roasted jalapeño, avocado, and sweet peppers for a tropical delight. 🥑🌶️

Who does not love a good old pizza pocket. This recipe will fool the best and they would never know I snuck in Lions mane mushroom. I hope you enjoy this recipe.

Lobster mushroom season is here, and this recipe pairs perfectly with creamy cashew Alfredo pasta. If you can’t find lobster mushrooms, don’t worry! You can always try king oyster mushrooms and chop them up the same way. I hope you enjoy this dish!

Noting like a good burger, and just because we are eating only plants and mushrooms doesn’t mean we have to miss out. Bruschetta is normally rubbed on bread, so it goes perfectly in this sandwich. The combination of the flavorful walnut patty with plant-based cheese, bruschetta, pickles, onion rings, sprouts, and jalapeño sauce makes this sandwich packed with flavor that will leave you coming back for one more.

Imagine savoring a raw vegan treat while practicing mindful eating, without feeling deprived. That’s the essence of this passion fruit cheesecake. I had a similar experience in Costa Rica a couple of years ago and have been excited to recreate it ever since. From my kitchen to yours, I hope you enjoy this delightful creation!

This is how I celebrate National BLT Day! This is the first time I’ve made it raw by not cooking the mushrooms. Instead, I soaked them in a flavorful marinade and dehydrated them slowly. After dehydrating, I coated the mushrooms with a spicy maple glaze. I made a BLT with lettuce, tomatoes, hempseed ranch, avocados, and this delicious mushroom bacon!