January 14, 2018


  • Yield: 2-4 1x


for the buffalo sauce

  • C (80 ml) hot sauce
  • ½ C (125 ml) plant-based butter, melted
  • 1 head cauliflower, core removed, chopped into florets
    about 15 Brussels sprouts, ends and outer leaves removed
  • 1 block firm tofu, cubed
  • pinch pepper
  • 2 t nutritional yeast (or, hippy fish food, as we like to call it)
  • 1/2 t garlic granules
  • 2 C (450 grams) Wicked Awesome Sauce Recipe, divided
  • cilantro, for garnish
  • 2 large carrots, sliced into sticks
  • 3 ribs celery, sliced into sticks


  1. Preheat oven to 450°F/232°C.
  2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
  3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
  4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
  5. Pour and spread evenly onto prepared baking sheet. Bake for 10 minutes, then remove from oven.
  6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
  7. Pour 1 cup (225 grams) of the Wicked Awesome Sauce evenly over everything, and return to the oven.
  8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
  9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
  10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.

Buffalo Cauliflower and Brussels Sprouts 3


Once you got that, take it a step further and add some cheezy sauce to the mix. It adds an element of indulgence and richness while allowing the taste and texture of the baked veggies and tofu to come through.


Once done, let these veggies with a kicker cool down a bit before serving, or you can do that thing where you chew and exhale with your mouth open like a fire-breathing dragon.

Behind the Scenes


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Veganuary and Wicked Healthy

January 12, 2018


  • Yield: 2 1x



  1. Preheat oven to 350°F/176°C.
  2. Score the flesh of the avocado halves in checkerboard pattern, making sure you don’t go through the skin. Spoon Cheezy Sauce evenly into each avocado half, squeezing avocado gently to allow the cheezy sauce to get into the scored nooks and crannies.
  3. Place cheeze-slathered avocados into a cast iron skillet and bake for 7-10 minutes, or until cheezy sauce starts to turn golden and slightly crust up on the edges.
  4. Top each avocado with any of the four toppings above as desired. Serve immediately.


Your choice of pesto, grilled asparagus pico, seared red cabbage and/or green bean orange pico are a perfect topping for the avocados before they bake.

Chad and Derek Sarno
Just two brothers on a wicked mission, taking a break.

We’re adding a little garnish at the end for these cheesy avocado treats for a huge variety of flavor. Enjoy these as is, served individually with chips or or favorite crisps.

PS: This is great party food! It’s wicked easy to throw together once you have all the mise en place done, and it’s an easy handheld item with a spoon—no plate required. Unless you’re the messy guy, like brother Chad. We all know someone that drops everything on the clean rug.

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Veganuary and Wicked Healthy


January 11, 2018


  • Yield: 2 1x


to grill the green beans

  • 2 C (250 grams) string beans
  • 1 T oil
  • pinch of salt and pepper
  • cooking spray

for the Pico

  • ½ small red onion, diced
  • about 10 cherry tomatoes, quartered
  • ¼ C cilantro, minced
  • juice from 1 small orange
  • pinch salt and pepper
  • 1/2 t cumin
  • 1 t dry toasted black and white sesame seeds

for garnish

  • orange slices
  • sprig of cilantro


to grill the green beans

  1. Toss green beans in a large mixing bowl with a splash of oil and pinch of each salt and pepper.
  2. Preheat a grill skillet over medium heat. When skillet is hot, coat with a light mist of cooking spray and add green beans evenly across.
  3. Once grill marks appear after a few minutes, turn green beans to grill other side, and keep them moving to prevent burning. Remove from heat and allow to cool. This is a killer simple side dish as is.

to make the Pico

  1. Slice green beans into small pieces.
  2. Add green beans and all other pico ingredients to a medium mixing bowl and toss until well combined.
  3. Garnish with a slice of orange and sprig of cilantro.


Try putting this on toast or an everything bagel, spread a thick layer of hummus over it, and top with this Green Bean Pico for breakfast. Now we’re talking! Add it into a wrap with some tempeh for a quick and flavorful lunch. Roll it in nori with rice for an easy sushi burrito.

Green Beans


Pico everything!… the gift that keeps giving.

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Veganuary and Wicked Healthy

January 8, 2018


  • Yield: 3 cups 1x


  • 45 whole cloves garlic, peeled
  • 2 handfuls of fresh basil leaves, stems removed
  • 2 handfuls of baby spinach
  • 1 small handful of fresh mint leaves
  • ½ C (60 grams) pistachios, no shell (or about 1 handful)
  • 3 C (700 ml) olive oil
  • salt and pepper, to taste


  1. In food processor, add first 5 ingredients and have olive oil handy when ready to drizzle.
  2. While the food processor is running, drizzle in oil and puree the mixture to your desired consistency.
  3. Add a few pinches of salt and pepper to taste, and pulse again to combine.
  4. Pour pesto into a clean mason jar and store in the fridge for up to 5 days.
  5. You can also freeze it, or freeze in small portions (ice cube trays are great!) and use as needed as an easy grab-and-go staple for later.

Wicked Healthy Pesto 2


Once you have the base foundation of how to make a pesto you can find new flavors and leafy greens to add like rocket, nettle, kale or even dandelion greens if you like that bitter taste.

Once you nail this recipe, the use of such a high commodity sauce like this one is endless. Pesto on pasta, pesto garlic bread, pesto lasagna, pesto hummus, pesto scramble, pesto marinade … heck, just sit there and dip crackers in it. We do.

Wicked Healthy Pesto 3


We have more pesto recipe recipes coming at you later this week, so stay tuned for more ways to use this basil-filled, garlicky treasure.

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Veganuary and Wicked Healthy

January 1, 2018


  • Yield: 2 cups of cheeze 1x


  • ½ large head cauliflower, roughly chopped
  • ½ C (62 grams) raw cashews, soaked at least an hour or over night.
  • 7 cloves garlic
  • 1 bay leaf
  • enough water to cover to boil
  • 2 T nutritional yeast
  • 1 T miso paste
  • 2 t smoked paprika
  • ½ t coarse sea salt
  • pinch ground black pepper
  • 2 packages of Follow Your Heart PepperJack Slices (or your favourite vegan cheese)
  • 1 C (230 ml) of your favorite unsweetened, plant-based milk, plus a little more, if needed


  1. Add the first 5 ingredients to a small saucepan and simmer for 8-10 minutes, until cauliflower is soft and easy to pierce with a fork.
  2. Remove from heat.
  3. Pour pot contents through strainer, reserving some water for the blending, and add contents to a high-speed blender.
  4. Add about ½ cup (125 ml) of reserved cooking liquid to the blender, then add nutritional yeast, miso paste, smoked paprika, salt, pepper.
  5. Start blender on low and slowly increase the speed to high.
  6. Use the tamper to push all the ingredients into the blade.
  7. With the blender running, break up the packages of cheese and add to the mixture.
  8. As everything comes together, it will form a pretty thick mass.
  9. Slowly add plant-based milk to the blender, tamping down, and keeping close eye on the consistency.
  10. When the texture is smooth, creamy, and pourable, the cheeze sauce is done.
  11. Enjoy.


It’s all about nailing the textures, flavors and bringing that familiar, comfort food feeling filled with memories and safety back to our plate.  For us that’s a warming Queso, fondue or creamy, melty, sticky cheese sauce for fries, pizza, jacket potatoes and Mac & Cheese.  This is definitely on the Wicked side of things, however, it is healthier than any dairy product out there and it can be done with no-oil if you’re watching calories so keep that in mind.

Over the years we’ve worked with several chefs and recipes to create a mock cream sauces and this one is a great base and staple to make often.  We call it the Wicked Awesome Sauce, cause it just that, awesome!  If you search our site you’ll find a couple versions of ‘cheeze’ sauces that are similiar, some more healthy than others, all of them delicious and can be switched out for this one in any recipe.

Lets dig in.

This Wicked Awesome Sauce is creamy, dreamy, and on point. You can call it cheese sauce or you can call it Gary if you think that’s a better fit.  We just love that ‘Gary’ reference.  Remember the recipe is a guide, it’s not gospel.  Make it a couple times, get used to it and then play around with it.  Try switching the cauliflower out with Butternut squash, sweet or regular potato.  The miso for Tahini or the PepperJack V-cheese for your favorite V-cheese that you can get near you.


Whatever you call it, it’s the perfect creamy sauce for a silky, smooth, lush mac and cheeze, to drizzle over nachos, top a sandwich, spread over pizza or use as a decadent dip. For more wicked healthy ideas on how to use this cheese, checkthese dishes out!


So when those cheese cravings hit, whip yourself up a batch of this Wicked Awesome sauce and put it on everything.


Keep a look out for following videos for the best dishes to use this Wicked Awesome Sauce.

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Veganuary and Wicked Healthy

November 14, 2017


We’ve scoured the web to round up the most wicked awesome, plant-forward suggestions for the table: five mighty mains, eight stellar sides, three light bites, one boozy option and even an idea for Thanksgiving breakfast to tide you over to dinner. Everyone here at Wicked Healthy wishes you and your friends+family a Happy Thanksgiving! 


Maitake Mushrooms | Make shrooms the center of it all this Thanksgiving! Our pressed and breaded maitakes are always a good idea. Try our alternate idea for breading here for a delicious, cruelty-free tradition.

Maitake Chicken'


Pecan and Mushroom Wellington | We love how Katie over at Delightful Vegans whipped up this elegant but doable center masterpiece, which can be made with your choice of mushroom. We’re loving the criss-cross pattern of that pastry, and this picture makes us want to reach in and grab a bite!

Mushroom Wellington by Delightful Vegans


Chickpea Sweet Potato and Shepherd’s Pie | Richa always stuns us with her creative but quick and easy dishes, and this shepherd’s pie is no exception. This dish can be made in one hour, and is packed with chickpeas, sweet potato and your choice of veggies, served up in a ramekin or soup crock.

Chickpea Sweet Potato Shepherd's Pie by Vegan Richa


Vegan LasagnaSunnysideHanne whipped up this gorgeous, colorful layered masterpiece, and we’re loving this idea that sways a bit from traditional Thanksgiving fare. Shrooms, spinach, squash, onions, “beef” crumbles and plant-based cheese are layered to make this decadent tower of deliciousness.

Vegan Lasagna by Sunnyside Hanne


Roasted Cauliflower Steaks | Erin over at Olives for Dinner whipped up this idea for those travelling for Thanksgiving. This portable, low-maintenance dish is a great solution, but also doubles as a good main dish if you decide to stay put this holiday. Plus, shroom gravy!

Roasted Cauliflower Steaks with Oyster Mushroom Gravy by Olives for Dinner



Stuffed Butternut Squash with Quinoa Salad | Amanda over at Pickles & Honey calls this dish “comfort food minus the food coma” and we love it! The quinoa salad portion can be made in advance, simplifying your prep plans without sacrificing on flavor or creativity!

Stuffed Butternut Squash Recipe by Pickles and Honey


Winter Squash Soup | How gorgeous is this winter squash soup from Kelly over at Appleseed Cuisine? Topped with pumpkin seeds and homemade cashew sour cream, this is perfection in a bowl!

Winter Squash Soup by Appleseed Cuisine


Thanksgiving Stuffed Casserole | There’s nothing more classic for the holidays than warm and herb-scented stuffing, and Julie over at Julie’s Kitchenette (the master of casseroles and comfort food) has whipped up this beauty, packed with onion, sage and majoram … and can also be made gluten-free!

GF Stuffing by Julie Hasson


Fluffy Buttermilk Mashed Potatoes | Mashed Potatoes are a must for the Thanksgiving table, and we love this fluffy little stack of them, brought to you by Brandi over at The Vegan 8. Brandi uses a combo of yukon gold potatoes and coconut milk with a hit of apple cider vinegar to create a “buttermilk” flavor that will keep you coming back for more.

Buttermilk Mashed Potatoes by The Vegan 8


Ginger Garlic Roasted Carrots | Amber over at Good Saint has our attention with these garlic and ginger kissed baked carrots. We love the gorgeous color and texture, and that these are savory instead of sweet.

Ginger Garlic Roasted Carrots by Good Saint


Rustic Sweet Potato and Beet Galette | Kare over at Kitchen Treaty put together this beautifully rustic and vibrant galette, packed with mandolined sweet potato and beets enveloped in a whole wheat crust and baked. The sprinkle of fresh parsley at the end adds a fresh, homey feeling and makes this tart pop.

Rustic Sweet Potato and Beet Galette by Kitchen Treaty


Baked Pumpkin Mac and Cheese | Gluten- and dairy-free mac and cheese? Yes please! Mary Ellen has cracked the code here with this creamy and indulgent year-round favorite. Check out VNutrition for more comfort food favorites!

Vegan Pumpkin Mac and Cheese by V Nutrition and Wellness


Miso Sweet Potato Pie | We featured this dish a couple of years ago, and it uses a blend of onion, ginger, lime, rosemary and miso that gives a holiday feel with a little extra east asian flavor thrown in. Savor the layers!

Miso Sweet Potato Pie



Garlic Herb Almond Cheese Spread | Delightful Adventures has whipped up this cheezy spread that’s a perfect light snack for Thanksgiving day. Gwen’s version is cashew-free, packed with fresh herbs, and can be spread over crackers, used as a sandwich spread or a dip for veggies. We love that!

Almond Cheese Spread by by Delightful Adventures


Rosemary Socca Rounds | If you are looking for a gluten-free option to use with a spread or dip, these protein-packed socca rounds by Kelly over at Tasting Page look like a tasty solution!

Socca Rounds by Tasting Page


Tempeh-Wrapped King Oyster Mushrooms | A play on bacon-wrapped scallops, these one-bite apps from Olives for Dinner are fun to whip up, and won’t leave you stuffed before the big meal.

Vegan Bacon Wrapped King Oyster Mushrooms by Olives for Dinner


Bourbon-Spiced Cider Punch | Cocktails, anyone? Serena over at Domesticate Me used a blend of spiced apple cider, bourbon, lemon and ginger beer to make this gorgeous cocktail. We love the addition of apple slices and a cinnamon stick to add that holiday warmness and feel.

Spiced Cider Bourbon Punch by Domesticate Me


Cinnamon Buns | If you are looking to start your Thanksgiving morning off with a bang, may we suggest these beautiful cinnamon buns by Lara over at Vanillacrunnch? Want to know how to assemble and arrange these beauties? Lara has included a great illustration in her post that shows you how.

Cinnamon Buns by Vanilla Crunnch

October 8, 2017


  • Yield: 10-12 crostini 1x


  • 2 T olive oil
  • 1 baguette, sliced into 1/2-inch thick crostini rounds
  • 1 T Earth Balance, organic
  • 2 cloves garlic, thinly sliced
  • 1/4 head of red cabbage, julienned into bite-sized shards
  • coarse salt & black pepper
  • 1 avocado, pit removed and scored
  • 2 red jalapenos, sliced thin
  • 1/4 C cilantro leaves, lightly packed
  • 1 lime, for juice


  1. Preheat oven to 350.
  2. To prep the crostini: Brush baking sheet with thin layer of oil and assemble sliced baguettes evenly on top, then brush tops of bread with a little oil. Bake for 5-7 minutes until slightly toasted—you want them firm and crispy yet soft. Remove from oven and set aside.
  3. To char the cabbage: Heat skillet over medium high heat. Add the Earth Balance to the skillet until it melts and begins to brown. Add garlic and cabbage shards and cook for 2 minutes to char, adding a pinch of salt and pepper. Remove from the heat and set aside.
  4. To assemble: Smear 1 teaspoon of avocado onto each crostini, then top with the charred cabbage mixture, sliced jalapeño, cilantro sprig and a spritz of lime juice.

Let’s talk about charred red cabbage. What we’ve done here is placed the cabbage into a hot pan with some heated and slightly browned, plant-based buttah to give it a slightly sweet and deep flavor, then seasoned with a little salt and pepper.

Avocado Charred Cabbage Crostini


That deep, sweet flavor is then perfectly balanced with the rich and creamy flavor of fresh avocado, which we’ve slathered over a lightly toasted crostini and finished with some herbage, sliced red jalepenos and a squirt of fresh lime juice. Everything here is simple and minimal, but perfectly balanced with a wicked gorgeous pop of color. Easily double this recipe for a larger or more hungry crowd!

Avocado Charred Cabbage Crostini


For more crostini ideas, check out our Artichoke Spinach Crostini and Crostini with Balsamic Figs and Cashew Cream Cheese.

Avocado Charred Cabbage Crostini

August 14, 2017


  • Yield: 4-6 1x


  • 2 C butternut squash (or carrots or sweet potatoes)
  • 1.5 C raw cashews, soaked for at least an hour, drained
  • 1/4 C garlic cloves (about 8-10)
  • 1 T coarse salt (we like Jacobsen’s Sea Salt)
  • 2 T rice vinegar
  • 1 T white miso
  • 1 T nutritional yeast (hippy fish food)
  • 1 t cumin
  • 1 t chili powder
  • 1/4 t white pepper
  • 1/2 sliced jalapeño (red or green)
  • 1/2 t coarse salt
  • 1/2 t smoked paprika
  • 3/4 C almond milk
  • 1/4 C canned or fresh and cooked hatch chili

garnish options

  • 1 jalapeno, sliced thin
  • fresh cilantro sprigs
  • drizzle of sriracha


  1. In small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt. Add enough water to cover, then bring to a slow boil over medium-high heat until tender. Remove from heat to cool, then drain and add mixture to a high-speed blender.
  2. Add in remaining ingredients (except hatch chili) and blend for 3-4 minutes until wicked smooth, then add hatch chili and pulse for 5 sec to incorporate and still leave it chunky.
  3. Serve with any of the garnish options as desired.

We came, we saw, we conquered.


To make this, you’re going to need a high-speed blender to achieve that ultimate smooth and velvety texture. Start on low speed, then work your way up to high. If you don’t like or have access to butternut squash, you can also use carrots or sweet potatoes if you like. In 10 minutes, you’ll have a wicked delicious queso that will blow your mind and taste buds!

This wicked healhy queso can also be used over baked potatoesin chilitacos and over avocados! 

July 2, 2017


  • Yield: 4 1x


for the shrooms

  • 1 pound king oyster mushrooms
  • 2 T oil (to coat in bowl)
  • 1/2 cup water, divided

for the marinade

  • 1/4 cup tamari
  • 1 T agave
  • 1 T Ninja Squirrel Sriracha
  • wooden skewers, soaked in water for about an hour

for the peanut-ginger sauce

  • 1 C smooth peanut butter
  • 1/3 C tamari
  • 1 T fresh ginger, chopped
  • 1 tsp chopped garlic
  • 34 limes, sliced in half and juiced
  • 1/2 tsp smoked paprika
  • 1 cup warm water (as needed to thin out the sauce)

for the garnish

  • sesame seeds
  • 1/4 cup cilantro, chopped
  • few leaves of mint, some sliced wicked thin and some left whole


To prepare the shrooms

  1. Toss the mushrooms in the oiled bowl, using your hands to coat them. Place mushrooms into a cast iron pan over medium-high heat. Place another cast iron pan on top of the shrooms to create a weight. Add 1/4 cup water, cook for 2-3 minutes, then flip.
  2. Add the remaining 1/4 cup water and press again. The purpose here is to press them into a square.
  3. Remove the weight and the shrooms from the pan. Slice into thin strips, then place into the marinade. Set aside for 20 minutes to an hour.

To prepare the peanut-ginger sauce

  1. Combine all of the sauce ingredients except for the water. Slowly add in the water until the desired consistency is achieved. Set aside.

To grill the marinated shrooms

  1. Skewer each shroom strip onto a skewer. Grill until the shrooms develop a little color. Serve drizzled with the peanut-ginger sauce, sesame seeds, cilantro and mint.


If you end up trying this dish (or any other recipe on the site), please be sure to share a picture on instagram and tag us @wickedhealthy and use the hashtag #wickedhealthyso we can see it!

Satay Skewers


Satay Skewers 2


Using our mushroom pressing technique, we weighted down these whole shrooms until they developed some color.

King Oyster Mushrooms, pressed


After that, we sliced into thin strips, gave them a soak in a salty+spicy+sweet marinade, then skewered them like so. If you are using wooden skewers, give them a soak in water to prevent burning. Or you can just use metal ones.

King oyster mushrooms sliced_marinated_skewered


These skewered shrooms are perfect for your next barbecue, potluck or other get-togethers. The only thing we’re killing here is shroomz, shroomz and more shroomz!

King Oyster mushrooms, grilled

April 18, 2017


  • Yield: 4 1x


  • 1 lb medium-sized carrots
  • 2 T sesame oil
  • 1 T Korean chili flakes (Gochugaru)
  • 1 T sliced garlic
  • 1 t coarse salt
  • 1 t black pepper
  • 1/2 t smoked paprika
  • a few sprigs of mint


  1. Place a large cast iron skillet into an oven. Preheat to 400 degrees. Heat for 20 minutes. Or use the stove to and heat on med-high until Hot AF
  2. Add the carrots to a large bowl, rubbing them down with the sesame oil, followed by the rest of the ingredients, except for the mint.
  3. Assemble carrots onto the hot cast iron pan (be sure to use a pot holder!) and roast for 20 to 30 minutes, rolling the carrots halfway through the roast time. Continue cooking as needed until done to your liking.
  4. To serve, garnish with fresh mint leaves.


Don’t have a cast iron skillet? Maybe it’s time! They’re not just for camping ya know and we’re not being paid to say that. We have several (for pressing shrooms of course) even two of each kind. Cast iron skillets are ideal for developing a good muscle and an excellent sear, holds heat evenly better than anything we’ve used for cooking (and it doubles as a great background for capturing whatever you’re cooking on instagram.) Plus, since they’re considerably heavier than most pans, we consider them an exercise tool for our kitchen crossfit routines … more on that soon. But don’t take our word for it, try them out for yourself.

A few tips on maintenance and care: To clean, scrub it down with hot water and dry well to avoid rusting then coat with a small layer of oil to preserve. To loosen any stuck on bits, use salt instead of abrasive pads, and keep any acidic liquids off the surface of the pan to avoid damaging it. Some cast iron pans come pre-seasoned, but check out this method on how to season or maintain a seasoned cast iron pan if you need to do that.

We used gochugaru in this recipe, and recommend it. However, if you can’t find it, you can sub with regular ‘ol red chili flakes.