Month: September 2025

INGREDIENTS

8 oz package of lentil or chickpea pasta

No Chick’n:

1 lbs Lion’s Mane mushroom
1 tsp Italian seasoning
½ tsp garlic granules
½ tsp smoked paprika
¼ tsp onion granules
¼ tsp black pepper
⅛ tsp cayenne, or to taste
2 tbsp coconut aminos
1/4 tsp salt, or to taste

Sauce:

1 1/3 cup (1 15 oz can) cooked navy beans
½ cup hemp seeds
3 cloves garlic
¼ tsp chili flakes
½ tsp oregano
1 tbsp lemon juice
½ cup water (adjust to desired consistency)
1 tbsp coconut aminos
Optional:
½ tsp salt or taste

INSTRUCTIONS:

Heat a skillet on medium-high heat. Add your lion’s mane to the pan. Using a heavy burger press or another heavy pan, place it on top of the lion’s mane putting minimal pressure.

As the water begins to release from the lion’s mane, gradually add more pressure. Continue to cook using this pressing technique for about 5 minutes. Flip and do the same thing on the other side. Turn off the heat.

Mix the seasoning and coconut aminos in a bowl and brush both sides of the cooked lion’s mane and cook for an additional 1-2 minutes. Remove from the pan and let rest for 3-5 minutes. Slice into strips

Prepare the pasta according to the package instructions.

Prepare the sauce by blending all the ingredients in a high speed blender. Transfer the sauce to a skillet to heat. Add cooked pasta and mix to coat in sauce.

Serve by topping your pasta with sauce and grilled lion’s mane.

Enjoy!

https://www.brandnewvegan.com/recipe-index

Description
A simple, oil-free, plant-based vegan Cornbread, perfect for dunking into a hot bowl of soup
or chili on a cold rainy day.

Ingredients:
1 cup cornmeal
1 cup flour (AP or Bread Flour)
1 Tbs baking powder
1 cup unsweetened plant milk (I use Almond)
2 tsp apple cider vinegar
1/4 cup unsweetened applesauce
2 Tbs maple syrup
3/4 tsp Salt

Instructions: [Preheat Oven 350°]
1 Whisk the milk and vinegar together and set aside
2 Sift the dry ingredients together into a large bowl and mix thoroughly
3 With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
4 Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
5 Pour batter into a parchment-lined pan, seasoned iron skillet, or muffin tins.
6 Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean

Note:
A small amount of creamed corn, added to the batter adds a nice texture but is optional. I
also removed the white sugar from the original recipe – feel free to add up to 2 Tbs if you like sweet cornbread, or use more maple syrup.