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Ingredients

• 3 cups corn (fresh or frozen)

• ½ cup vegan mayo

• ¼ cup unsweetened vegan sour cream

• 2 tbsp fresh lime juice

• 1 tsp chili powder

• 1 tsp nutritional yeast

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp cumin

• Salt and pepper, to taste (start with LESS than ¼ tsp of salt and work your way up)

• ¼ cup diced red onion

• ¼ cup chopped fresh cilantro

• ¼–⅓ cup vegan feta

• 1 small jalapeño, finely diced

• Olive oil for cooking

Optional Toppings

• Tajin

• Paprika

• elote-style corn dip Green onion

• Smooth flavored olive oil

Instructions

1. Cook corn in skillet with a little olive oil over medium-high heat until lightly charred (5–7 minutes). When the corn releases water, drain. Let cool slightly.

2. In a bowl, whisk together vegan mayo, vegan sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

3. Fold in the corn, red onion, jalapeño, cilantro, nutritional yeast, and vegan cheese until well combined.

4. Add more lime, salt, or spice as needed.

5. Garnish with extra cilantro, green onion, paprika, tajin, olive oil, or a squeeze of lime.

Serving Ideas

• Tortilla chips

• Dorito-style chips

• Tostadas

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Ingredients

Shawarma Marinade

• 3 tbsp olive oil

• 3 tbsp lemon juice

• 3 cloves garlic, minced

• 1 ½ tsp ground cumin

• 1 ½ tsp smoked paprika

• 1 tsp ground coriander

• 1 tsp turmeric

• 1 tsp ground cinnamon

• ½ tsp allspice

• 1 tsp salt

• ½ tsp black pepper

Plant-Based “Chicken”

• 2 large clusters of oyster mushrooms

For Cooking

• 1–2 tbsp olive oil

For Toppings (Optional)

• Pickled onions

• Lettuce

• Tomato

• Cucumber

• Pita bread

Garlic Tahini Sauce

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 small garlic clove

• 2–4 tbsp water

• Salt to taste (Start with ¼ tsp)

Instructions

1. Wipe mushrooms with a damp paper towel or cloth to remove dirt. Cut off very bottom stem.

2. In a large bowl, whisk together all marinade ingredients until well combined.

3. Shred the mushrooms to resemble shredded chicken. (Thinner pieces will yield a crispier texture when cooked).

4. Add mushrooms to marinade and coat evenly. (Marinate at least 30 minutes in fridge - overnight for optimal flavor).

5. Heat olive oil in a large skillet over medium-high heat. Add in a single layer of mushrooms once the pan is hot. (Do not over crowd the pan - cook in batches if needed).

6. Cook mushrooms undisturbed for 4-5 minutes on the first side and then flip and cook undistributed for another 3-4 minutes. Press down to release moisture after the first flip. (Optional: finish under the broiler on high for 2–3 minutes for extra char).

7. Make garlic tahini sauce.

Serve

• Warm pita or flatbread

• Chopped cucumber and tomato

• Pickled red onions

• Lettuce

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Ingredients

Crust

• 1 cup pitted dates

• 1 cup raw walnuts

Filling

• 1½ cups raw cashews (soaked)

• 1 large lemon (or ¼ cup lemon juice)

• ⅓ cup coconut oil (melted)

• ⅔ cup full-fat coconut milk

• ½ cup agave nectar or maple syrup

Instructions

• Add dates to a food processor and blend until it forms into a ball. Remove from processor and set aside.

• Add nuts into processor and blend until fine. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze between your fingers. (Add salt to taste - start with ¼ tsp)

• Lightly grease a standard cheesecake pan with coconut oil. (Be sure not to add too much or the flavor will overpower the cheesecake)

• Flatten the crust mixture into the pan using your fingertips.

• Add filling ingredients to a blender and mix until smooth. Taste and adjust flavors as needed. (Ex: More maple syrup for extra sweetness)

• Add filling on top of crust, then cover with plastic wrap and freeze until hard – about 6 hours.

• Once set, remove from pan and enjoy! Keep in the freezer for up to 1-2 weeks.

Ingredients

Stir-Fry

• 4 - 8 oz shiitake mushrooms (If using 4 oz, you may want to use only half of the green and red bell peppers; otherwise, you’ll have more peppers than mushrooms.)

• 1 tbsp neutral oil (I use avocado oil)

• 1 green bell pepper, cubed

• 1 red bell pepper, cubed

• ½ medium onion, cubed

• 3 garlic cloves, minced

• 1 tsp freshly grated ginger or ginger paste

• 1 tsp - 1 ½ tsp garlic powder

• 1 tsp - 1 ½ tsp onion powder

Black Pepper Sauce

• 3 tbsp soy sauce or tamari

• 1 tbsp vegan oyster sauce or hoisin

• ½ tsp vegan beef bouillon

• 1 tbsp cornstarch

• ¼ cup vegetable broth

• ½ - 1 tsp freshly cracked black pepper (adjust to taste - start with ½ tsp)

• 1 tsp sugar or maple syrup

• ½ tsp toasted sesame oil

Instructions

1. Whisk all sauce ingredients together until nicely combined. Set to side.

2. Wipe mushrooms with damp paper towel.

3. Heat oil in a hot skillet or wok over medium-high. Add mushrooms and cook undisturbed for 3–4 minutes until browned. Flip and cook another 2–3 minutes.

4. In the same pan, sauté onions and bell peppers for 2–3 minutes until tender-crisp. Add garlic and ginger; cook 30 seconds until fragrant. Season with onion powder and garlic powder.

5. Pour in sauce and toss continuously for 1–2 minutes, until thick

   and well coated.

6. Taste and adjust pepper or salt. Serve hot over jasmine rice, brown rice, quinoa, or noodles.

Ingredients

Lion’s Mane Base

• 1 large head of fresh lion’s mane mushroom

• 1–2 tbsp avocado or olive oil for cooking (I used a neutral tasting olive oil)

Peruvian Marinade

• 3 tbsp olive oil

• 2 tbsp soy sauce

• 1½ tbsp aji amarillo paste (or 1 roasted yellow bell pepper, ½ tsp paprika, ½ tsp fresh lime juice, 2-3 tbsp water)

• 1 tbsp fresh lime juice

• 4 garlic cloves, minced

• 1½ tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• ½ tsp turmeric

• ¼ tsp cayenne (optional for heat, DO NOT ADD IF YOU DON’T LIKE SPICE)

Peruvian-Inspired Green Sauce

• 1 cup cilantro (stems included)

• 1 jalapeño (seeded for spice)

• 1–2 garlic cloves

• ½ cup soften cashews (boil for at least 30 minutes)

• 1 lime for fresh lime juice

• 1 tbsp olive oil

• 4 tbsp to ¼ cup of water

• Salt to taste (start with ¼ tsp)

Prep the Lion’s Mane

1. Gently wipe down with damp paper towel if dirty.

Prep the Aji Amarillo Paste Substitute if Needed

1. Add all ingredients into a blender and blend until chunky

Instructions

1. Whisk all marinade ingredients together.

2. Coat lion’s mane thoroughly.

3. Marinate at least 30 minutes (overnight for deepest flavor).

4. Heat a cast-iron or heavy pan over medium-high heat.

5. Add oil and sear mushrooms undisturbed 3–4 minutes per side. Sit something heavy on top of mushroom (another smaller, heavy pan) or press down with spatula for 45 seconds to one minute to release some moisture.

6. Lower heat and cook another 5–7 minutes, adding extra marinade until caramelized. (A little char is okay but be sure to not let the mushroom burn).

For Peruvian Green Sauce:

1. Blend cilantro, jalapeno, garlic, cashews, lime juice, olive oil, and salt. Slowly add in water until smooth. Blend in more salt until desired taste is achieved.

   (The consistency of the sauce should be thick, but pourable - similar to a crema).

Serving

• Add green sauce on plate and top with mushroom

• Serve with crispy roasted potatoes or buttery garlic mashed cauliflower, plus garlic green beans or a side salad.

• 2 cups unsweetened almond milk

• 1 cup canned full-fat coconut milk

• ½ cup raw cashews (soaked 30 min in hot water)

• ¼ cup maple syrup (or agave)

• 1½ tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 2-3 whole cloves

• Pinch of sea salt

Instructions

1. Soak cashews in hot water for at least 30 minutes. Drain before blending.

2. Blend all ingredients (except for cloves) on high until smooth.

3. Strain mixture.

4. Pour mixture into a saucepan. Heat on medium-low, stirring occasionally for 5–7 minutes. Don’t boil.

5. Remove cloves and let cool.

6. Refrigerate 2–3 hours.

7. If it thickens too much after refrigerated, whisk in a splash of almond.

8. Enjoy!

Ingredients

• 1 cup fresh or frozen strawberries, chopped

• 2 tbsp organic cane sugar

• 1 tsp lemon juice

Instructions

1. Add strawberries, sugar, and lemon juice to a small saucepan.

2. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until thick.

3. Remove from heat and let cool completely.
   (Compote will thicken more as it cools.)

Matcha Cookie Dough

Wet Ingredients

• ½ cup vegan butter, softened

• ½ cup organic cane sugar

• ¼ cup maple syrup

• ¼ cup unsweetened applesauce

• 1 tsp vanilla extract

Dry Ingredients

• 1 ¾ cups organic all-purpose flour

• 1–1½ tbsp culinary-grade matcha powder

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Toppings

• Strawberry compote

• Crushed candy canes

Instructions

1. Preheat oven to 350°F and grease pan with vegan butter or line with parchment paper.

2. Beat vegan butter, cane sugar, and maple syrup until smooth. You can use a stand or handheld mixer for this.

3. Mix in applesauce and vanilla until combined.

4. In a separate bowl, whisk flour, matcha, baking powder, baking soda, and salt.Add dry ingredients to wet ingredients and mix just until a soft green dough forms. (If sticky, chill 15–20 minutes.)

5. Scoop 1½ tbsp dough balls and slightly flatten on the baking sheet.

6. Bake for 9–11 minutes, until edges are set but centers stay soft. Baking for 9 minutes will result in soft, chewy cookies.

7. Spoon a small amount

   of strawberry compote onto each cookie and sprinkle with candy cane crumbles.

8. Let cookies rest on the tray for 5 minutes, then transfer to a rack and ENJOY!

This is what happens when you’re not grounded in the present moment, in the body. You forget your deep, meaningful breaths and replace them with shallow, unintentional gasps, waiting to become the protagonist of your own story.

But you feel trapped; therefore, daydreaming becomes much easier than accepting the reality you have created for yourself. Cycles form from lifetimes of lessons that remain stuck in limbo because you refuse to wake up and see the truth.

The truth is that you are the protagonist of your own story. You don’t have to daydream about it, or manifest it, or pray for it; the hero is already within you.

Through finding your power, whether it’s using your voice, choosing yourself, healing, or creating, you can break cycles and live comfortably in your truth, reconnecting with your body, breath, and reality.

It’s time for you to embody your hero.

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Whether you’re hosting, meal prepping, or just craving something easy and satisfying, this recipe always hits the spot.

Instagram Reel: Vegan Chicken Salad Sandwich

Ingredients

For the “chicken”:

• 1 can young green jackfruit

• 1 vegan chicken bouillon cube

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Salt & pepper to taste

For the salad mixture:

• ⅓ cup vegan mayo

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 stalk celery, finely diced

• ¼ red onion, finely diced

• ¼ cup chopped walnuts (optional)

• 1 tbsp to ¼ cup ripe blueberries (depends on your desired level of sweetness)

• 2–3 tbsp fresh parsley or dill, chopped (optional)

• Salt & pepper to taste

Instructions

1. Prepare the jackfruit

1. Drain and rinse jackfruit.

2. Soak in spring water for at least 1-2 hours (overnight if possible).

3. Drain from spring water and boil in vegan chicken bouillon cube.

4. After boiling, let soak in broth for 30 minutes to an hour.

5. Dain and squeeze dry with clean hands or cheese cloth.

6. Pull it apart into shreds (remove any seeds or tough core pieces if needed).

7. Add in seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.

2. Mix the salad

1. Add in vegan mayo, mustard, lemon juice, fresh herbs, salt, and pepper.

2. Add celery, red onion, blueberries (optional), and nuts.

3. Let chill in the fridge 20–30 minutes for best flavor.

4. Add to your favorite bread, pair with crackers, or enjoy as is! (I love pairing mine with the vegan croissants from Whole Foods.)