Recipes written out at down at the bottom!
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true foods bbq sauce- https://amzn.to/42ZjEka
mrs dash southwest - https://amzn.to/3IxXfSB
plant crumbles- https://amzn.to/3BIjLVc
powdered PB (absolutely massive container) https://amzn.to/3MpFm9V
non fortified nutritional yeast- https://amzn.to/45nmLUA
giant mixing bowl- https://amzn.to/3WmVZr6
knife used - https://amzn.to/3Wqtw3L
ezekiel tortilla- https://amzn.to/3q2D2Ov


BBQ oyster mushroom tacos
3 packages oyster mushrooms broken up into small pieces
1/2 onion sliced
Mrs Dash southwest seasoning - (or sub chili flakes)
1/2 cup bbq sauce- I used no sugar no salt bbq sauce, then I added a little date syrup in it for extra flavor, but you can use whatever bbq sauce you like.

Dry saute the onion plus the mushrooms for about 5 minutes til the mushrooms shrink down a bit and release some of their moisture. Add in the BBQ sauce and stir. Cook the mushrooms in the sauce for 10-15 minutes til most of the water/ moisture from the mushrooms is cooked off. serve in a warmed up corn tortilla topped with slaw and avocado.

Cashew slaw-
2 cups shredded cabbage
1 shredded carrot
1/2 thin sliced onion
1/4 cup cashew cream- (its just equal parts cashews and water with some lemon juice and garlic blended up)
1 tbsp apple cider vinegar
Fresh black pepper
Salt to taste

Avocado for serving

Egg roll in a bowl
- 1/2 onion diced
- 1 carrot shredded
- 1 cup plant crumbles
- 1 cup veg broth
- 1/2 cup cooked lentils
- 1 shredded carrot
- 4 oz shiitake mushrooms sliced (1 package)
- 4 cups shredded cabbage
- 4 garlic cloves minced
-
sauce
- 1 tbsp liquid aminos or low sodium soy sauce
- 1 1/2 tbsp rice vinegar
- 1 heaping tbsp date syrup or other sweetener
- 1/2 tbsp toasted sesame oil
- 1 tsp ginger paste
- red pepper flakes

PEANUT TOFU
4 tbsp peanut butter- I did 2 peanut butter 3 peanut powder
3 tbsp date syrup or other sweetener
3 tbsp rice vinegar
1 to 2 tbsp liquid aminos, soy sauce or coconut aminos
1 tsp garlic powder
Lots of red pepper flakes
2 to 3 tbsp water, enough to get it to mix up

2 packages extra firm tofu, cut in cubes and pat dry

On a baking sheet- bake at 375 for 25 mins, flip halfway
In casserole dish- 375 for 40 mins flip halfway

Serve with quinoa, shredded cabbage, carrots, green onion and top with more peanut sauce

Fave salad-
Romain and red leaf lettuce shredded
Chopped tomatoes
Shredded cabbage
Shredded carrots
1/2 thin sliced shallot
Lentils and quinoa warmed up
1 tbsp ground flax
1 tbsp hemp seeds
1 tbsp nooch
I used store bough dressing from acid league