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The last time I deep fried something was waaaaay back in September 2017. Due to health issues that started around then, I slowly started cutting down on refined carbs, sugar, processed and fried food as a part of trying to figure out how to pinpoint and reduce pain

Are you afraid of dishes with lots of fat, vegan butter and olive oil? Silky, cheesy cauliflower puree is plopped and swooshed onto a plate, then topped with roasted and garlic-studded mushrooms with crispy + caramelized onions. You can use any of these components on their own: the cauliflower puree can be used with any dish that loves mashed potatoes. The mushrooms can top any grain-based, pasta, soup or brunch dishes.

This tofu has a low-in-refined-carbs coating. Because I’ve modified my diet a bit over the past several months and found that reducing those kind of carbs carbs/processed ingredients makes me feel better, although it’s a bit of a challenge in the creativity department. Season with whatever you want, although I used garlic and onion powders with some nooch for a little umami. This is a taco bowl here, but feel free to chuck the bowl and tuck all this into a taco.

Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling. I used shiitakes here, but add whatever vegan protein you want: Field Roast sausages, tempeh, lentils or chickpeas, cubed tofu any mushroom. And a little dirt won’t hurt on your shrooms Those gills soak up liquid, so submerging to clean them isn’t a great idea if you want good texture.