Slow roasted+earthy baby beets, crisp watercress, rich cashew cream, bright sherry vinegar and crispy baguette chips combine forces to create this perfect sexy starter!
We’ve got mad love for shrooms prepared like crispy bacon. The taste and texture is amazing and it works in a variety of dishes. Here we’ve paired them with pasta and pulled everything together with a decadent+creamy sauce to create a wicked comforting dish! Grab your fork and hold on tight … this dish will blow your mind!
Our Wicked Healthy Interview Series features individuals who are making a big impact in the plant-based world and beyond. Today we’re featuring Bart Potenza, founder of Candle Cafe, Candle 79 and Candle Cafe West, premier vegan restaurants in New York City!
The technique of pan-searing while basting with a plant butter creates a rich, golden crust on mushrooms. It works great on cross-cut slices of king oyster mushrooms, which have thick, firm stems and relatively small caps. It’s even better when you simmer king oyster scallops in a plant-based dashi-style broth to amp up their savory umami taste before pan-searing.
Food on sticks. We’re into it! These wicked meaty king oyster mushrooms are a win-win for meat eaters and plant eaters. Skewer, roast or grill then dunk into a creamy, gingery peanut sauce.
Wicked Healthy’s Fresh Five is a collection of the five best recipes we’ve found across the web from bloggers we can’t get enough of … and these are our spring favorites! Click on the photo to get the recipe.
Somedays, the best food is what’s easiest to make. When you’ve had a long day or just don’t feel like following a bunch of steps, this one’s for you. You gotta be into spicy for this hot af tofu!
Our Wicked Healthy Interview Series features individuals who are making a big impact in the plant-based world and beyond. Today we’re featuring Henry Firth and Ian Theasby.
Back in January, we made this BBQ Pink Oyster Mushroom Sandwich for Veganuary. Our very own Wicked Healthy Mom (Beverly Burl)—who works with us on recipe development and is a cooking coach in her community—recently gave it a go and shared her wicked awesome results. Take it away, mom!
Mushrooms as meat: we’re pressing on in our efforts to make this doable and plant-forward concept into the mainstream. Towards that effort, we’re going to be highlighting a shroom around here every now and then, sharing a bit about their history and how we transform this fungi into food. This week, we’re featuring morels! If…