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.

Just because you're cooking outdoors doesn't mean you have to sacrifice flavor and texture. This recipe turns out perfectly with the rich flavors of walnuts, mushrooms, and hearty organic firm tofu. If you don’t have a pie iron, no stress because you can make a regular pizza pocket using the same ingredients and bake it in the oven.

I hated mushrooms for most of my life now they are one of my favorite ingredients to cook with, add to broths, meat replacments, jerky, mushrooms powders, infused in oils, mushroom tea, seasonings, mushrooms coffee, dehydrated chips, and for wellness. We are just getting started. I get excited when it is grilling season and I can bust the grill out and add a nice mesquite flavor to perfectly charged mushrooms. This is one of those recipes you gotta try oyster mushroom steak, dog, using pretzel buns, grilled red yellow, orange, bell peppers, grilled red onions, flavorful mushroom marinade and a simple sunshine sauce made with cashews and topped with herbed plantbased cheese. 

Raw vegan food has never looked so good and also left you feeling full, but not heavy— full of energy. 

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. I took my mushroom rib recipe and added beet powder, cashew butter, red wine vinegar, oregano, and chili flakes so it can pair well with this fresh chimichurri sauce that took this to the next level. Perfectly charred with mesquite wood and it stayed juicy in the middle even after reheating. 

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.

These delicious Strawberry and Cream Puffs were inspired by Coco Puffs and are part 4 of my Cereal series. They're fun to make and also tasty!