Uploaded August 2026 | Updated September 2026, 2 weeks ago
We are on our way to the 1100farm.com
Check out thetransfarmationproject.org to learn how they're working with farmers to build a better food system.
Pre-order the beautiful new Farm Sanctuary book. It supports the farm and you get an amazing book! amazon.com/Farm-Sanctuary-Forty-Healing-1986-2026/dp/1590567552
farmsanctuary.org
Don't forget to sign up for the newsletter that'll happen before 2030 :)
dereksarno.com
Recipes from the Farm Sanctuary Video
Three vegan dishes cooked in one cast iron pan: pan-seared oyster mushroom "steak," barbecue patty pan squash, and smoky collard greens with mushroom bacon and maple.
Pan-Seared Oyster Mushroom "Steak"
Serves 1–2
Ingredients
1 large oyster mushroom cluster, whole
3 – 4 tbsp grapeseed oil throughout cook process
Granulated garlic, granulated onion, sea salt, black pepper
Method
1. Heat oil in a cast iron pan over medium-high.
2. Place mushroom stem-side down. Press firmly with a second pan or a press; sear a few minutes until browned.
3. Flip, press, and sear the second side, 3–5 minutes.
4. Season both sides with garlic, onion, salt, and pepper. Add a splash more oil and sear 1 more minute per side.
5. Slice like a steak and serve.
Barbecue Patty Pan Squash
Serves 2–4
Ingredients
2 -3 patty pan squash, cut into wedges
2 tbsp olive oil
3 tbsp dry barbecue rub
Splash of water (1/4 cupish)
Method
1. Toss squash wedges with oil, then with barbecue rub.
2. Sear cut-side down in a hot cast iron pan until charred, rotating as needed for even color.
3. Add a splash of water, cover briefly to steam 1 minute, then remove from pan.
Smoky Collard Greens with Mushroom Bacon and Maple
Serves 4
Ingredients
1 bunch collard greens, chopped
Boiling water
3 strips mushroom bacon, sliced
1 onion, diced
3 cloves garlic, chopped
2 tbsp oil
1/2 tsp each granulated garlic and granulated onion
Salt and black pepper, to taste
1–2 tbsp smoked maple syrup
Method
1. Pour boiling water over chopped collards; let sit until wilted. Drain and squeeze dry.
2. Crisp mushroom bacon in oil over medium-high heat. Add onion, then garlic on top so it doesn't burn.
3. Season with granulated garlic, granulated onion, salt, and pepper.
4. Stir in maple syrup and let it bubble 1–2 minutes.
5. Add collards, toss to coat, and serve warm.
We are on our way to the 1100farm.com
Check out thetransfarmationproject.org to learn how they're working with farmers to build a better food system.
Pre-order the beautiful new Farm Sanctuary book. It supports the farm and you get an amazing book! amazon.com/Farm-Sanctuary-Forty-Healing-1986-2026/dp/1590567552
farmsanctuary.org
Don't forget to sign up for the newsletter that'll happen before 2030 :)
dereksarno.com
Recipes from the Farm Sanctuary Video
Three vegan dishes cooked in one cast iron pan: pan-seared oyster mushroom "steak," barbecue patty pan squash, and smoky collard greens with mushroom bacon and maple.
Pan-Seared Oyster Mushroom "Steak"
Serves 1–2
Ingredients
1 large oyster mushroom cluster, whole
3 – 4 tbsp grapeseed oil throughout cook process
Granulated garlic, granulated onion, sea salt, black pepper
Method
1. Heat oil in a cast iron pan over medium-high.
2. Place mushroom stem-side down. Press firmly with a second pan or a press; sear a few minutes until browned.
3. Flip, press, and sear the second side, 3–5 minutes.
4. Season both sides with garlic, onion, salt, and pepper. Add a splash more oil and sear 1 more minute per side.
5. Slice like a steak and serve.
Barbecue Patty Pan Squash
Serves 2–4
Ingredients
2 -3 patty pan squash, cut into wedges
2 tbsp olive oil
3 tbsp dry barbecue rub
Splash of water (1/4 cupish)
Method
1. Toss squash wedges with oil, then with barbecue rub.
2. Sear cut-side down in a hot cast iron pan until charred, rotating as needed for even color.
3. Add a splash of water, cover briefly to steam 1 minute, then remove from pan.
Smoky Collard Greens with Mushroom Bacon and Maple
Serves 4
Ingredients
1 bunch collard greens, chopped
Boiling water
3 strips mushroom bacon, sliced
1 onion, diced
3 cloves garlic, chopped
2 tbsp oil
1/2 tsp each granulated garlic and granulated onion
Salt and black pepper, to taste
1–2 tbsp smoked maple syrup
Method
1. Pour boiling water over chopped collards; let sit until wilted. Drain and squeeze dry.
2. Crisp mushroom bacon in oil over medium-high heat. Add onion, then garlic on top so it doesn't burn.
3. Season with granulated garlic, granulated onion, salt, and pepper.
4. Stir in maple syrup and let it bubble 1–2 minutes.
5. Add collards, toss to coat, and serve warm.
