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Wonderful recipe for the culinarily challenged, like myself. Shared on my Tofu and Tempeh recipes board on Pinterest. Thank you.

Red taters, you can reason with. But russets, aw they’s just plain MEAN!

If you're looking to add a unique and nutritious ingredient to your cooking repertoire, look no further than Lion's Mane Mushroom. With its meaty texture and subtle flavor, this versatile mushroom can be used in a variety of dishes, from comforting soups and stews to gourmet flatbreads and risottos. In "Lion's Mane Mushrooms: Delicious Recipes," you'll discover over 40 delicious and creative recipes that showcase the versatility and flavor of this amazing ingredient. From the classic Lion's Mane Mushroom Grilled Cheese to the exotic Lion's Mane Mushroom Ramen, each recipe is carefully crafted to bring out the best in this nutritious and flavorful mushroom. Whether you're a vegan, vegetarian, or omnivore, there's a Lion's Mane Mushroom recipe to suit your tastes and dietary needs. Start exploring the world of Lion's Mane Mushroom today and discover a new world of culinary possibilities! To purchase this book, search for "Lion's Mane Mushrooms: Delicious Recipes" on Amazon or use the ISBN-13: 979-8388256751. ..

That looks amazing. I wonder if I can substitute almonds for the cashews though. I live with someone who’s allergic to cashews and walnuts.

I just realized I have an inner uncle Roger speaking in my head now :D

erm, dunno about the recipe, but awesome hat on doggie

What a wonderful account of your plant based cooking. Thank you. I’d love to be your kitchen help!

A tablespoon of black pepper!

your amazing xoxo

I’m new here & looking for inspiration. I’ve been plant based since my teens, but I’m always looking for new recipes. Thank you for sharing your knowledge with all of us!

U have to be the BEST chef on youtube! Thx for taking the time to make real plant based home recipes. They aren't unreachable to me..an average at home cook.

This looks incredible and I can smell how great it smells, right through the phone!

Looks Omazing! I will try this for sure! I have to find a lentil replacement. Any recommendations I would love to hear 💚 thank you!

Watching from Saskatchewan 🇨🇦

Yum!

yo Derek, its called dah Vegetable Kingdom. plus the inforgettable fungi, of course. friend of mine opened a place with that name btw, Vegetable Kingdom. peace!

That looks super delicious! Wish I was your neighbor!

Derek, you are a marvelous creation.

Fantastic. Will try this soon! Thank you for your continued inspiration.

Why not put the BBQ seasoning on B4 you cooked it??? Also cooked tomato on a sandwich........I dunno that was a weird combo......No worries your still my fav YT chef and it was a good idea on the sandy

Thank you for this great video. I love how you explain and instruct and give alternatives. I have never made polenta, but after watching this now I want to try! I’m adding this to next month’s meal planning. And I would totally be your neighbor and receive gifts of food. Every meal I don’t have to cook myself is the most special of meals. ❤

Nice! Cheers. I like nooch in my taters, too :)

Superior Knife Skills :)

So brilliant ❤ thanks for sharing!

Curious why you add both granulated and fresh garlic to the dish. I've seen you do the same with onion and granulated onion as well. Do you feel they have different flavors and change the dish? Love the content by the way.

Wow. Wish I were your neighbor 🤤

I’m allergic to corn. Is there a substitute you think would work for polenta? Thanks 🙏

Youre not meant to draw onbyour body.bit msjes it dark snd dirty znd wrong..follower

Why the tattoos? Follower. Then regrets will come

❤😋

I rather have real steak😅

Nooch, salt, pepper, garlic, onion, sage, fennel seed. Sausage vibes all day. Great blend with crushed tomatoes for flat breads and pastas.

I made this recipe yesterday after a few days of being somewhat apprehensive about what looked like a complicated process. I should not have worried. It turned out far better than I could have imagined and keeping it real, I am NOT a mushroom fan, at all. It took about 15 minutes to press a very large lion's mane to about 1" thick. Put it into a plastic storage container and covered with the marinade and popped it into the fridge overnight. Slapped it on a very hot BBQ grill and all I can say is it was magic. Sliced it like flank steak at an angle and offered it to the non-vegan guests. NONE LEFT! This will be a regular and doing a Mexican version for fajitas next. Can't thank you enough, Derek. Cheers from the Central Coast of California.

I just found your channel - Thoroughly enjoyed this video and managed to learn a thing or two... will be making this soon. Appreciate going back to basics and yummy! Thank you

Wow you are an incredible human being! ❤

Would love to see your retreat menu and purchase an ebook, as I am doing more wfpb catering. Love Franky ❤