This is our classic riff of a filet o’ fish-type sando! Freshly-caught aubergine, battered and baked to wicked crispy perfection with another Brussels-based slaw and purple cabbage thrown in. That neon orange sauce? We’ll get to that in a minute.
We’ve crusted sweet potatoes in crispy potato chips before … now we’re rolling them in flax, chia, sesame and hemp seeds for a wicked healthy + protein-powered dish that packs a crunch!
Today we’re bustin’ out the Old Bay and some cajun seasoning and battering up some fresh-caught cauliflower to create our version of a classic po’ boy that’s delicious, crispy and satisfying.
If you are lucky enough to have access to lobster mushrooms, we’ve got a wicked awesome way to use them! This rich chowder is infused with a touch of seaweed, miso and Old Bay to recreate this New England classic. Our version is of course mushroom-forward and #freefromanimals.
Our love for mushrooms is real. We’ve never said no to a #freefromanimals sandwich or burger. Why not combine these two things together and see what happens?! Using our wicked pressing technique, we’re creating a succulent BBQ burger on toasty buns slathered with plant-based mayo that’s slapped with a little sriracha. This recipe serves two, but we won’t judge if you decide to eat both.
We’re bringing mushrooms to the stage. A stir fry filled with a rainbow veggies and some bangin’ shrooms. Look at these fun guys!
Mushrooms can save the world. Certainly our appetites! Give us iron a sharp knife, fire and some shroomz and we’re ready to rock n’ roll.
Give us all the carbs and make it wicked simple!! Plant-powered dishes don’t have to be big, extravagant meals. In fact, our favorite meals are incredibly flavorful plates prepared from humble ingredients. Power up to the plants!
We’re combining the smokey meatiness of our favorite Beyond Burgers with the cast-iron pressed perfection of enoki mushrooms.
Here’s one for the kids in all of us. Potato chip crusted sweet potatoes! That added crunch will make this your new favorite. And we know the kids will love it and get ‘em eating more of these delicious sweet jewels.