This recipe started my entire journey with Lion's Mane Mushroom, which has since become a staple ingredient in my kitchen. If you like, you can swap wheat flour for spelt flour. I love the additional nutty, sweet flavor that the spelt flour gives the skrimpz. It also has a great texture after it is fried. If you are interested in trying any of my Lion's Mane recipes, but you aren't sure where to find it, check out your local farmer's markets or specialty grocery stores. You can also grow Lion's Mane Mushroom at home. I recommend using North Spore for grow kits and tips for beginner growers. Enjoy!

Shiitake mushrooms are meaty and go perfectly with this Creamy Green Chile Cannellini Soup. After harvesting the shiitake mushrooms, I sliced them and let them soak in a flavorful steak marinade. If you are looking for a recipe to keep you warm during the cold winter nights, add this recipe to your rotation.

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!

Have you ever tried Red Quinoa? I have been trying new grains lately and red quinoa may be one of my new favorites. With a heartier, chewier texture and nuttier flavor, it gives any dish nutrient dense bite. Did you also know quinoa is a complete protein, containing all 9 essential amino acids! Hope you have an opportunity to try this special seed grain.

One of my favorite quick dinner recipes is Rasta Pasta. This is a play on Rasta Pasta, made with red curry. It is such a great remix recipe and it reheats well, if you want to meal prep it for the week ahead.

If you love creamy pasta with mad flavor, this recipe is for you. I can only get Lobster Mushrooms during this time of year in San Diego, but I get so excited when I do. I had this recipe in mind for a while and could not wait to try it. Lobster mushrooms have this amazing texture that stays pretty firm when cooking. They have so much flavor and have a very fishy-like smell when uncooked. The Cajun lobster sauce took this to the next level. If you can not get your hands on Lobster Mushrooms, try it with Chanterelle mushrooms, Coral mushrooms, or Shrimp of the Woods. Remember to always buy your mushrooms from a reputable supplier or experienced foragers.

Before I started cooking with Lion's Mane & getting creative in the kitchen, the only Lion's Mane mushroom recipe I could find was for "crab cakes". Thankfully we have progressed, but you know I had to whip up a crab cake recipe as well. Enjoy!

I have had so much fun creating new flavor combinations for my Lion's Mane Skrimpz! Once you make the skrimpz, you can toss them or dip them in so many different sauces. This one is a sweet & savory option that pairs perfectly with nutty black rice. Hope you enjoy!

If you have followed me for any time, you know I rock with jerk seasoning, heavy. This recipe is a great combination of jerk flavor and acidity, while maintaining savory and sweet flavors. While this fried rice calls for shiitake mushrooms, you can also use portabella or oyster mushrooms. Enjoy!

Satisfy your cravings for something spicy and savory with this fire creamy Cashew Mushroom Curry Noodles recipe.

I woke up to some cold weather today and was inspired to make soup. I am always trying to improve the texture of jackfruit, and I get a little closer each time. This time I smoked the jackfruit with hickory chips, which increased the flavor profile, and the texture is a little closer to meat. I hope you enjoy this hearty, healthy, soul warming soup.

I love remaking southern classics with a vegan twist and this simple red beans and rice does not disappoint. If you are from New Orleans, don't be too hard on me. I've never had the pleasure of trying New Orleans Red Beans & Rice.