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!

I love nachos as a go-to quick meal and these do not disappoint. This recipe was originally a collaboration with Mylkdog Notcho Cheez, but you can use any vegan cheese you prefer. I have a cashew chipotle nacho cheese recipe that would go well with these nachos. You can find that recipe under Loaded Waffle Fries w/ Chipotle Cheese Sauce.

This recipe was originally added to my blog using a store bought plant-based chik'n, but it can easily be made with tofu, jackfruit, and/or mushrooms, if you prefer. You can also adjust the heat level by adding more scotch bonnet or habanero peppers. Prepare with caution!

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.

During one of my trips to Costa Rica, I had the most delicious harissa cauliflower wingz. This recipe is inspired by those wingz, with a Turnip Vegan twist. I ended up putting these into tacos, but they are also great as an appetizer.

I feel like I may cause a riot by saying California has the best burritos... but California has the best burritos. Here is a plant-based take on a San Diego, California classic. The California Burrito. 

We're all about eating right, but hey, it doesn't mean we can't have some fun with our food. Wrapping up a 3-day Mindful Eating Reset, and guess what? I was craving nachos big time. So, I got busy and made these bomb Raw Jerk Kale Chip Nachos. Dehydrating kale is a wait, like 5-6 hours, so I got on it early. These were ready just in time for a late lunch – talk about timing, right? Eating mindfully needs a bit of planning and patience, but trust me, it's so worth it. Big ups to everyone rocking the 3-day Mindful Eating with me in the Broadcast!

When we are on the road in our RV, we love to make breakfast hash variations. It is so easy to through a bunch of ingredients into a cast iron pan and cook over a fire. This recipe is also easy to recreate in the comfort of home. This recipe uses my Mung Bean Egg recipe as well as my Smoky Maple Mushroom Sausage Grounds recipe, but if you don't have the time to make everything from scratch, you can use store-bought substitutes.

As the summer started to heat up, I wanted to make something nice and refreshing with the fresh reishi I grew at home. It is no secret that I love growing mushrooms at home, and this was my first time growing reishi. It took about 2 & 1/2 months to develop using the fruiting block substrate, and watching the mushrooms' different phases was interesting. I love growing mushrooms at home because I enjoy watching my food grow, and knowing how it grows is essential to me. This drink supports a healthy gut, promotes immune health, and is refreshing!

I have cooked Lion's Mane in many ways, but this one hits homes when it comes to the flavor. The flavor absorbs into the mushroom perfectly. Once it is seared on a cast iron pan, you have this juicy-in-the-middle mushroom with a crispy outside, packed with flavor.

This Dragon Coconut Smoothie is the perfect summer drink. It's delicious and refreshing. Check the Vibes on the color too!

This smoothie is a great ice cream craving substitute but it can also be elevated by adding vegan protein powder and/or adaptogens. I used boxed coconut milk for this recipe, but feel free to switch it out for your preferred plant-based milk.