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Veggie Ground



1 head of cauliflower

2 medium carrots

1 onion

3 cloves of garlic

16 oz portobello mushrooms

2 tbsp Italian seasoning

1 tbsp paprika

2 tsp sage

2 tsp garlic granules

1 tsp thyme

1 tsp oregano

2 tsp cumin powder

1 1/2 cups walnuts (optional to soak for a softer texture) 

3 tbsp tomato paste

3 tsp salt OR TO YOUR TASTE


I recommend a pan with at least a 3 qt capacity for this recipe.

Coarsely chop all vegetables and garlic in a food processor... Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches).

Coarsely chop walnuts along with tomato paste until combined.

Add vegetables and mushrooms and continue to cook on medium until water releases begins to release (approx. 5 minutes) Increase heat to high.

Continue to mix until most of the water has cooked out add seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.

Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates. 

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice. Enjoy!

Keeps well in the fridge for 3-5 days or in the freezer.

Plant Based Burger



1 cup cooked quinoa

1 cup chopped portobello mushrooms

1 tsp sea salt

1 tsp sage

2 tsp oregano

2 tsp onion powder

1/2 tsp cayenne pepper

1/3 cup chickpea flour


Preheat the pan with a thin coat of grapeseed oil.

Add all ingredients to food processor, except chickpea flour.

Blend ingredients to a slight chunky consistency and add chickpea flour periodically until the entire 1/3 cup is gone.

Now form your burger patties.

Add patties to your heated pan, and cook on each side until crispy brown.

Banana Fries



2 unripe (green) small bananas.

Grapeseed oil

Sea salt

Rosemary or thyme

Cayenne pepper


Preheat a large pan with enough grapeseed oil to completely cover slices of burro bananas (about 2 inches of oil). The key to frying is to ensure the oil is hot before placing food in the oil.

Peel and slice bananas in long semi-thin slices vertically.

Pan-fry until golden brown.

Place on a paper towel to absorb excess oil, and sprinkle with sea salt and pepper while still hot.

Plant Based Scrambled Eggs



1 cup of Chickpea (Garbanzo) flour

1/4 tsp of sea salt

1/4 tsp of onion powder

1/4 tsp of cayenne pepper

1/2 tsp of dry basil

1 cup of sparkling mountain valley spring water


Mix all ingredients in a mixing bowl until it has a pancake batter consistency.

Whisk until there are no lumps.

Now turn the stove on medium-high and coat the entire bottom of a pan with grapeseed oil.

Once the pan is hot enough, spread the batter over the entire bottom of the pan.

Allow the batter to cook for 2-3 minutes then flip it to the next side for 2-3 minutes.

Now use a spatula to break it up into small pieces.

Squash & Chickpea Fritters



1/2 cup chickpea flour

1/2 cup spring water

1 cup shredded butternut squash (use a cheese grater)

1 tsp sea salt

1/8 tsp cayenne pepper

Grapeseed oil for pan-frying


In a mixing bowl, whisk together flour, water, and seasonings.

Fold in squash to batter.

Heat grapeseed oil in pan (enough to pan fry, do not put too much oil).

Make sure oil is very hot and take a heaping spoonful of batter and place in hot oil. Brown completely on one side before flipping.

Plant Balls & Noodles



2 Zucchinis

1 Cup of Cooked Lentils

1/4 Cup of Quinoa

1/2 Cup of Almond Flour

1/4 Cup of Chopped Onion

2 Garlic Cloves

2 Tbsp of Italian Seasoning

400 ml of Marinara Sauce

Grape Seed Oil


Start by preparing the lentils and quinoa according to directions on the package.

Once the lentils and quinoa are ready add everything except for the marinara sauce and zucchini in the food processor.

Process until it is completely smooth.

Roll out 10 small “meatballs” with the lentil mixture.

Heat grapeseed oil in a large pan and cook the meatballs for 5 minutes.

Next add the marinara sauce to the pan, mix in with the meatballs and cook for another 5 minutes.

Serve over spiralized zucchini. If you do not have a spiralizer, use a regular peeler.

Pulled BBQ Mushrooms



3 pounds of king oyster mushrooms

1 tablespoon grapeseed oil

2 tablespoons of avocado oil

1 tablespoon coconut aminos

2 tablespoons pulled mushroom and steak rub

2 tablespoons of sage

1 tablespoon of fresh thyme

1 tablespoon of fresh rosemary

1 tablespoon of smoked paprika and smoked sea salt


Preheat the oven to 350.

Rinse mushrooms well in cold water.

In a pan, use a fork to shred mushrooms vertically making shreds of mushrooms.

Massage mushroom & steak rub evenly into mushroom shreds.

Evenly mix avocado oil and remaining ingredients with mushroom shreds.

Adjust seasoning and oil to your taste preferences.

Allow mixture to marinate for 15-20 minutes.

Cover your baking pan or sheet with parchment paper and spread mushroom shreds evenly on the baking pan or sheet.

Bake in the oven for 10-15 minutes then flip the shreds to the other side and bake for an additional 10-15 minutes.

If you would like a crispy effect you can cook for 5-10 minutes on each side then pan-fry in light oil on the stovetop

Banana Walnut Loaf



1 1/2 cups of chickpea flour

4 ripened baby bananas or 2 large ripened bananas

8 chopped dates

3/4 cup date syrup

3/4 cup walnuts

2 tablespoons of tahini

1 tablespoon of grapeseed or avocado oil

1/4 teaspoon pink Himalayan salt


Preheat oven to 350 F.

In a food processor, gently process 4 baby bananas, date syrup, tahini, and avocado oil to create a creamy paste.

Add dates and walnuts to the paste.

In a separate bowl, whisk chickpea flour and Himalayan salt together.

Mix the paste and flour together.

If the mixture is too thick, then add additional ripened bananas.

Coat the bottom of your baking pan with avocado oil.

Spread batter evenly in the baking pan.

Bake in the oven for 45-50 minutes or until a toothpick comes out clean.

Allow loaf to cool for at least 10 minutes before serving.

Strawberry Banana Ice cream



5 frozen baby bananas

1 cup frozen strawberries

1/2 of avocado

1/4 cup Hemp or Coconut Milk

1 tablespoon agave


Add all ingredients to a high-powered blender and blend until a smooth consistency.

Add more agave to make sweeter or more milk to make thinner.

Place in an airtight container in the freezer until firm.

Add any topping you like.