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.

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.

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. 

If you love creamy pasta with mad flavor, this recipe is for you.

All right, check it out, y'all. When it comes to mixin' up my food game, ain't nothin' better than explorin' new ingredients to add to the everyday. Keeps the mind sharp, you feel me? We are only scratchin' the surface here, with mad varieties of plants and mushrooms waiting to be discovered. Man, I get all fired up walkin' into the grocery store, coming across some new gems like these black chickpeas and finger limes. Let's talk about black chickpeas for a minute. Unlike the regular ones you might be used to, these little bad boys are brownish-black, smaller, and have a solid density. They're firmer too, and bring a rich, nutty, earthy flavor that'll change your whole chickpea game. They need a bit longer on the stove, but the pay-off is real – they're loaded with more antioxidants and fiber than regular chickpeas. Now, my recent masterpiece? Double-decker black chickpea tacos. Talk about a flavor bomb. I topped these off with finger limes – they got this unique taste, like if dill and lime had a baby. Straight fire, I promise you.

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.

For those that do not already know, I was born in the suburbs of Chicago, so I have a natural affinity for hot dogs and sausages. But now, I only get down with the vegan versions. This sausage seemed like the next progression in my mushroom meat creations. I made a few changes to my chipotle sausage recipe and it’s even better than before. I wanted to see how the sausage would cook with shiitake mushrooms instead of lion's mane, and I am very pleased with the results. I also changed the process to create a more consistent texture when you bite. These sausages came out fire! Check out some grilling hacks I used to make this recipe: Use a smoker box or smoker to infuse flavors like cherry, apple, or hickory wood. Use your marinade throughout all steps. You can use it to marinate the sausage and then again to baste the food while cooking. When you are done cooking, add the sausages back to the remainder of the marinade until you are ready to eat. Spritz water around the food while cooking to keep the sausages juicy until it's time to enjoy.

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.

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.