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RECIPE:
3x Ways to Pimp your Wicked Snack Pots
April 15, 2020
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Here’s 3x quick and easy recipes to get you inspired to make the most out of your pots!
Pimp out those Wicked Kitchen snack pots and whip up amazingly simple meals in quicktime!
If you’re outside the UK, then any instant vegan snack pot will do, pastas, noodles, rices – it’s time to get creative with it! We’re not trying to win any awards here, we’re just trying to get ourselves fed in a snap!
Scale
Ingredients
- 1 WK Coconut Crack’d Corn Pot/Instant snack pot
- 2 medium baking potatoes
- 1 C frozen peas
- Green onion, sliced
- Thai chili, sliced
- Oil
Instructions
- Bake potatoes in the oven for 40-60 mins on 200°c/400°f.
- Pour boiling water to the fill line of the snack pot, stir and set aside for 5 minutes.
- Add frozen peas to a heatproof bowl and add boiled water, strain when defrosted and ready to eat.
- Remove potatoes from the oven, ‘criss-cross’ top of each potato and squeeze sides to open up. Use a fork to fluff up and create a well. Pour half the Coconut Crack’d Corn into the well, then add peas into the pot and stir, then pour the remaining peas and sauce over the potatoes.
- Garnish with sliced green onion and chili.
Spicy Smokey Dreamy Mac
Print Scale
Ingredients
- 1 WK Spicy Smoky Dreamy Mac Pot/Instant snack pot
- ½ block extra firm tofu, cubed into bite-sized pieces
- 120g spring greens
- Oil
Instructions
- Heat up a cast-iron pan on a medium high heat.
- Season tofu pieces in bowl with salt and black pepper.
- Add oil to pan and add tofu.
- Pour boiling water to the fill line of the snack pot, stir and set aside for 5 minutes.
- Sear each side of tofu for a couple minutes until they turn golden.
- Add spring greens to pan, next to tofu. Cook thoroughly, moving around the pan using tongs, until lightly wilted.
- Serve up greens and tofu in a bowl and pour over the mac.
Wicked Purple Rice
Print Scale
Ingredients
- 1 Wicked Kitchen Wicked Purple Rice Instant Pot (or 1 C of rice of your choice)
- 3 King Oyster Mushrooms
- 2 cloves of garlic, minced
- Vegetable Oil
- Vegan Butter
- Salt
- Black Pepper
- White Wine
- Baby Spinach
Instructions
- Preheat oven to 200ºC / 400ºF. Cut each king oyster mushroom into 3 scallop sized medallions and score on each side. Roughly chop mushroom caps.
- Heat up a cast-iron pan on a medium heat. Add 1 tbsp of vegetable oil to the hot pan and swirl to coat surface. Place mushroom scallops in pan, flat side down and add the chopped caps.
- While mushrooms cook, prepare rice according to instructions. When mushrooms turn golden brown, flip. Cook for 3-4 minutes on each side. Season with salt and black pepper. When golden brown on both sides, add 1 tbsp of vegan butter to pan and transfer to oven for 5 minutes.
- Return to stove over a medium-high heat and turn mushrooms again. Add minced garlic, ¼ c white wine, 1 tbsp vegan butter and gently stir to reduce.
- Assemble rice in the centre of the plate, with mushroom scallops surrounding.
- Add baby spinach to hot pan and wilt with a pinch of salt and black pepper. Once cooked, add to each bowl on top of rice. Pour remaining sauce into the bowls and serve!
Watch the full recipe video here
Check out the whole Wicked Kitchen – available in UK Tesco stores.
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
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