We’re tackling porridge and giving it a wicked upgrade. This dish is like eating the soft crumble crust topping of a cobbler.
Ninja-style comfort food at its best! Buffalo sauce and cheezy sauce all over, with carrot and celery fighting sticks to finish the job.
Brussels Sprouts! They’re for more than just throwing at your brother when he gets in the way. And they certainly deserve more airtime than just a holiday side dish. Preheat your cast iron skillet so it’s wicked hot, halve some Brussels sprouts and grab your leftover cheezy sauce from the fridge. We’re makin’ pizza today!
Today is the day we are combining several recipes to make this an avocado lover’s dream.
We’re grilling up some green beans this time to make some wicked awesome pico.
We’re not making your sad old ‘iceberg lettuce with a few carrot shreds’ salad here. Salad is badass. There … we said it.
Get that image out of your head. That is not salad. That’s lettuce in a bowl and way too wicked boring. This is a flavor-packed stand-alone dish with a heavy dose of nutrients.
Welcome to week 2 of Veganuary! This week we’re starting off with our wicked take on pesto. You can ditch the dairy and still make your Italian Nana proud with your pesto prowess.
Our Wicked Healthy take on one of our favorite Italian classics: Aubergine Parmesan. We’re using our Wicked Awesome Cheeze Sauce from earlier this week to spread over our aubergines before we cover them in bread crumbs and add the toppings.
Spicy pizza number two for you because—let’s be honest—one pizza is never enough. You probably don’t even have any leftovers from the Harissa Aubergine & Kale Pizza. Yeah, that’s long gone. This Buffalo Cauliflower Pizza is packed full of flavor and a spicy kick because plant food doesn’t have to be bland and boring.
Harissa Aubergine in a breakfast burrito? Yep! It adds a ton of flavor and the mellow-ness of the tofu balances it’s nicely and the crunch of the added veggies bring it all home.