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!

This meat replacement has protein from the lentils and pumpkin seeds, and it has a really nice texture. I made some fire tostadas and decided to share this recipe with my fam!

I feel like I created my dream donuts with the traditional round shape, a crispy outside, a soft middle, lime icing, coconut shreds and a filling of açaí! For the filling, I used maple syrup, fresh pineapple, lime juice, and butterfly pea flower powder, which paired perfectly with the delicious Rio-style blend of Açaí and Guarana in the new Sambazon’s globes. I love using Sambazon’s products because they are Organic, Dairy-Free, Vegan, and Non-GMO. The new sized Açaí Globes are perfect for single use or to add to recipes since they come in smaller, easy-to-use rounded shapes that give you better control over portion sizes.