I can't lie. One of my favorite burgers that I used to grab when I was young was the Whopper. Something about how sloppy it used to be put together, with the charbroil taste of the patty with tomatoes and onions, used to have me going. Of course, I no longer eat those types of burgers, but this definitely satisfied me with the charred flavor and the umami savory flavor from the Maitake mushroom. I decided to make it a little bit more gourmet by adding truffle ketchup and also truffle vegan mayo.

People always complain that mushrooms are too soggy. Not these. Living in California, I love making tacos and experimenting with new ways to flavor mushrooms. For this recipe, I made crispy, delicious teriyaki tacos using shiitake mushrooms. I soaked the mushrooms in pineapple, vegetable broth, ginger juice, and tamari sauce to give them a deep teriyaki flavor. After straining, I tossed them in white rice flour for a nice crispy texture before pouring on my super easy, homemade teriyaki sauce

I just harvested my first brandy wine tomatoes, and I made this fire-smoked pasta sauce that deserves to be served in restaurants and on every plate around the world! Check out the recipe below for the smoked mushroom pasta sauce.

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.

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. 

In this “Twisted Soups” series I will turn some of my favorite dishes into soups. I started the series with a creamy Philly Cheesesteak Chowder because I love this sandwich so much. Stick around for more soul-warming soups!

Dive into the flavors of the sea with this Mediterranean Pink Oyster Mushroom Fish(less) Sandwich, which features savory Caper Feta Spread and rich balsamic vinegar for the perfect flavor blast.

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!

Yo, as it heats up, the recipes start to heat up! I made this crazy cherry rosemary oyster mushroom sandwich using chalupa shells as the bread. I added some guacamole, sprouts, and secret sauce. This one is going down in history.

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’ve been making plant-based ribs for over three years but could never get the texture just right. The end result was either too chewy or not chewy enough. I’ve finally cracked the code with the combo of jackfruit and pink oysters. It’s time to get the grills out and unleash the smoky flavors all spring/summer.