American Classic Fast Food Take Over … done right and made from plants? It’s not only possible, it’s even better than the originals. We bring the conscious mindset into the Standard American Fare. Today we’re sharing a roundup of our wicked healthy versions of fast food classics!
Winner Winner Chicken’ Dinner is all the comfort and feel good flavor of the classic “finger licking good” dish, offered up as Wicked Healthy. Using Maitake mushrooms, complete with creamy whipped smokey potatoes, greens and a twangy local haute sauce, this combo puts “Winner” in dinner!
Lentils are HOT! We’ve always loved em and once we learned more about them they quickly won their way to the top our culinary repertoire. Inexpensive, quicker to prepare than their cousin—beans—they’re delicious, healthy and beautiful. You can’t go wrong serving these little gems at any meal. Check this out …
We’ve taken the street tacos concept and made them more of a driveway taco anyone can do at home. Tacos are one of our favorite things to make and serve. The combinations are endless and by manipulating Maitake mushrooms in such a way we can replace any meat.
I’m loving working with the Pok Pok Som drinking vinegars in recipes these days. They add a balance of unique flavors that really pop and are worth the purchase. Including some drinks we’ll feature in upcoming recipes. There are so many flavors to choose from and play around with, and they also make an excellent dressing here for warm or cold noodles!
Dry fry your purple cabbage to make these wicked awesome cabbage thread noodles. No Barneys were harmed in the making of this dish! This recipe is part of the Wicked Healthy Takeover: Noodles Man that we are excited to team up on with Whole Foods Market … check out Part Two of the series below!
Noodles man! Seriously, looking at these makes my eyes tear up, heart throb and conscious dance around the room and it’s not entirely because we love onions. We’ll make bad ass bowls like this, give them to loved ones rather than flowers any day, nothing screams “take me” like this!
The word that pops out at me in this dish is Butts. Reminiscent of pork butts, little butts, big butts, short butts and tall butts.
Don’t believe the old adage you can’t teach an old dawg new tricks. Just look at these beauties!
Collard greens are the new kale or so I hear, in fact I think they’re that rookie kale’s older brother.