March 15, 2017

MISO-GLAZED EGGPLANT WITH SPICY CHICKPEAS AND NINJA NUTS

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  • Yield: 4 1x
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Ingredients

for the glaze:

  • 1/2 C sake
  • 2 T chickpea miso
  • 2 T agave
  • 1 T fresh turmeric
  • 2 garlic cloves
  • 1 t lemongrass, chopped
  • 2 eggplants, sliced in half and scored
  • 1/2 cup fresh chickpeas, cooked, tossed with 1 tsp chili flakes and 1/2 tsp smoked paprika
  • pinch coarse salt
  • 1/4 cup candied-salted nuts, karate chopped
  • 1/4 cup green onions, sliced
  • 1 T chili peppers, sliced wicked thin

Instructions

  1. Preheat oven to 400.
  2. Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes.
  3. Top with the chickpeas that were tossed with the chili and paprika. Add a pinch of salt.
  4. Bake for for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven.
  5. Top with the chopped nuts, green onions and chili peppers. Serve immediately.

Notes

And, in case you didn’t know, eggplant is actually a fruit, not a vegetable, and is related to the tomato and potato. There are tons of different varieties, so feel free to use what’s available to you. You can use canned chickpeas here but, if you want to cook dried chickpeas, here’s a handy and simple guide to show you how. As always, if you want to dial back the heat, reduce the amount of sliced chilis listed in the recipe below or leave them out completely.

Serve this as a main dish or as a small plate, and double up on the glaze if you think you want a little extra for drizzlin’, dippin’ or putting on other things. You can never have too much sauce, if you ask us.

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!

December 19, 2016

CRUNCHY CANDIED SWEET POTATOES

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  • Yield: 4-6 1x
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Ingredients

Instructions

  1. Preheat oven to 350. Once heated, lower to 300 degrees.
  2. To prep the potatoes: Use one tablespoon of the sesame oil to rub and coat each sweet potato. Place into the preheated oven and roast for about two hours, turning them over after an hour. They are done when you can pierce through the potato with a skewer. Check at the 75-90 minute range: what we’re looking for is a cooked, but not too squishy firmness, because we want them to hold their shape. Once this is achieved, remove them from oven and allow to cool. Once cool, carefully peel the skin off.
  3. This step can be done a day in advance. Just let the potatoes cool and store in a sealed container in the refrigerator.
  4. To make the wasabi crust: In a food processor add the wasabi peas, sesame seeds, crispy garlic, shiso and furikake and grind into a powder. Transfer the mixture to a small bowl.
  5. To crust the sweet potatoes: Take the remaining sesame oil and agave and whisk together. Then, with your hands, coat each peeled potato lightly. This will function as an adhesive for the wasabi crust mixture.
  6. To finish: Coat each potato evenly in the crust mixture, then set aside and slice to serve.

We started out with small jewel sweet potatoes and kept the skin on during the two-hour roast time. The potatoes are done when they are a little soft, but firm enough to keep their shape.

 

These potatoes can also be roasted and cooled a day before if you need to prep them quickly.

 

Onto the crust! To make this wicked crispy coating, we’re grinding up a few things together that are spicy, sweet and salty, with a hit of garlic.

 

We’re using wasabi peas here for their sinus-opening spiciness and slight sweetness. A blend of toasted and black sesame seeds are going to give these potatoes that crunch when coated, while crispy garlic and furikake adds a little umami and richness. We’ve also added dried shiso leaf here. Fresh shiso has a crisp, clean taste that’s similar to mint or basil but, when dried, has a tangy note.

All of these ingredients can be found at most Asian grocers. If you can’t find them, we’ve linked where they can be purchased online in the recipe below!

Hungry for more? Check out Season One of our Wicked Healthy Takeover series!

December 18, 2016

ARTICHOKE SPINACH CROSTINI

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  • Yield: 16-20 crostini 1x
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Ingredients

Instructions

  1. Preheat oven to 350.
  2. To prepare the spinach: In a bamboo steamer or steam basket, steam baby spinach or saute in large pan for 1-2 minutes with a couple drops of oil. You just want to wilt and cook it slightly. Place cooked spinach in a strainer, allow to cool, then use your hands or a ricer to squeeze out the excess water. Set spinach aside in a small bowl.
  3. To prepare the crostini: Assemble the sliced baguette pieces evenly onto a half sheet pan or baking sheet. Using a pastry brush, evenly brush each piece with a thin layer of olive oil, then sprinkle a little salt and pepper. Bake for 5 minutes, or until slightly toasted. (After you pull them out of the oven they will continue to cook a little more, so I like to remove them while they are still a little soft.)
  4. To assemble: Smear a dollop of cream cheese onto each piece of toasted bread, then top with a pinch of spinach, one artichoke quarter and a pinch of basil ribbons, for garnish. Serve immediately.

Notes

If you are short on time, but still want to wow your guests with a great appetizer option, crostini is the way to go. To make this, we ninja chopped a fresh baguette, swiped it with a little olive oil, then baked it until slightly golden but still soft. The crostini will continue to cook once it’s removed from the oven, so unless you want a cracker-like consistency, keep an eye on it while it’s baking!

We then schmeared it with our favorite plant-based cream cheese, Kite Hill, wilted spinach and fresh chopped basil for a pop of green, and used Monterey Farms Fresh Artichoke Hearts for a rich and slightly sweet finish. A wicked healthy tip: be sure to save at least one for yourself before serving … they go fast!

December 5, 2016

CRISPY RAVIOLI APPETIZER

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  • Yield: 2-4 1x
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Ingredients

for the citrus-herb vinaigrette: (makes about 1/4 cup)

  • 1/4 C olive oil
  • the juice of 1/2 lemon
  • the juice of 1/2 lime
  • 2 t chopped fresh thyme leaves
  • 1 t chopped fresh rosemary sprigs
  • 1 t Dijon mustard
  • 1/2 t Sriracha (optional)

for serving:

  • 2 large cucumbers (choose cukes that are shaped so they can sit up straight for serving)

for the ravioli:

  • One package of Kite Hill Ravioli, Spinach or Mushroom (thawed not frozen)
  • 2 C grapeseed or high-heat frying oil

Instructions

  1. To make the vinaigrette, whisk together all of the vinaigrette ingredients and set aside.
  2. To prep the cukes, check out the video. Once cut, set aside.
  3. To fry the ravioli, fill a saute pan with an inch of oil and heat on medium heat for 2 minutes. What we’re looking for is a range of 325 – 350 degree oil to fry in. Once the oil is hot, begin cooking the ravioli by carefully adding a couple thawed, dry ravioli to fry pan and frying on each side for about 30 – 45 seconds each. They’re done when a crispy, golden brown crust has formed. Transfer fried ravioli to a wire rack or paper towels to drain.
  4. Place the slightly cooled ravioli into the prepared cucumber and drizzle with the vinaigrette.

Notes

Adding items to fry oil reduces its temperature, which will result in soggy, oily items. Always fry in small batches to keep the oil temperature even.

Use a candy or deep fry thermometer to check the temperature before frying. If you don’t have one, insert  a wooden spoon into the hot oil so it touches the bottom of the pan. If bubbles form around the spoon immediately, you are ready to fry. Reduce the heat immediately if the oil starts smoking.

Crispy Ravioli - Wicked Healthy

 

The citrus-herb vinaigrette can be used as a dip or drizzle, but you can get creative and use you favorite plant-forward prepared variety or make your own.

Crispy Ravioli - Wicked Healthy

 

The cucumber holder offers a unique and fun way to serve. Check out the video for instructions on how to cut the cuke just right for serving.

Crispy Ravioli - Wicked Healthy

Crispy Ravioli - Wicked Healthy

Crispy Ravioli - Wicked Healthy

 

Hungry for more? Check out Season One of our Wicked Healthy Takeover series!

November 21, 2016

ROASTED BROCCOLI RABE + 10 WICKED HEALTHY THANKSGIVING DISH IDEAS!

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  • Yield: 2-4 1x
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Ingredients

  • 1 lb. kale rabe, trimmed and cleaned
  • 2 Thai chili peppers, sliced thin
  • 1 clementine, sliced thin (dried orange slices will also work here)
  • 2 tsp oil
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 lime, juiced

Instructions

  1. Preheat oven to 350.
  2. Place a cast iron pan into an oven and allow it to heat for about 10 minutes.
  3. Place all of the ingredients together in a large bowl and toss to coat. Transfer to the hot cast iron pan and roast for 10-12 minutes, then serve immediately.

Broccoli Rabe

This dish is a great example of that, and uses one of our favorite vegetables, broccoli rabe. If you’ve never tried it before, it has a slightly bitter and nutty flavor, but we’ve balanced that out with a little acidity from a lime and clementine, a little hit of spice from Thai chilis and just the right amount of salt and pepper. The end result is a nicely seasoned dish with flavors that work well together, that show vegetables can taste great when prepared and cooked just right.

If you are looking for more ideas that can be served along with this one, we’ve selected 10 of our best recipes that fit the holiday season. From all of us at Wicked Healthy, we wish you and your friends and family a happy ThanksLiving!

Roasted Broccoli Rabe

Here are some more Wicked Healthy ideas for your Thanksgiving table!

Collards & Bacon

Wicked Sexy Roasted Beets

Wicked Healthy Organic Green Bean Casserole

Miso Sweet Potato Pie

Wicked Healthy Mac and Cheese

Garlic Scalloped Potatoes

Standing Lasagna

Maitake Chickn’

Wicked Bad Ass Pot Pie

Blackened Maitake Breast

October 24, 2016

CASHEW GARY AU POIVRE

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  • Yield: 4-6 1x
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Ingredients

For the cheese

  • 2 cups raw cashews soaked in water for a few hours to overnight, to soften
  • ¾ teaspoon Renew Life Probiotics powder, or other potent pro-biotic powder dissolved in 3/4 cup warm filtered water
  • 2 ½ tablespoons nutritional yeast, small flake
  • 1 tablespoon onion powder
  • ¼ t fresh powdered nutmeg
  • 1 ½ t fine sea salt
  • ¼ teaspoon white pepper

To crust the cheese

  • 3 tablespoons crushed pink peppercorns
  • 3 tablespoons chives, fine minced (optional)
  • ½ tablespoon flaked sea salt

Instructions

  1. In high speed blender, blend the soaked cashews with probiotics and lukewarm water until smooth. To achieve an optimum smooth consistency, remove the lid, and fold the mixture at medium speed. Note: if using Blixer, you will use less water and result will be a thicker product.
  2. Scrape out with rubber spatula into a glass bowl. Allow to sit in bowl covered with towel at room temperature for 14-16 hours to culture.
  3. After allowing the mixture to culture, hand mix in the nutritional yeast, onion powder, nutmeg, sea salt and white pepper.
  4. Store and use as a plain cream cheese substitute, or use as a base for endless variations and applications.

Peppercorn-crusted option:

  1. Press the cashew cheese firmly into a small spring form pan or terrine mold lined with plastic wrap or a round mold. Allow to chill for 1-2 hours to firm up.
  2. While still in the pan, sprinkle the peppercorn, chive and coarse salt on top, creating an even crust, then press slightly. Note: if using a spring form or terrine mold, once lined with plastic wrap, cover the bottom of the pan with the peppercorns, chives and salt mixture, and continue to press the cheese on top. This will make it easier to flip over once set, so the top is encrusted.

Serving suggestion:

  1. This is an awesome recipe with a layer of pesto or tapenade in the center, or just drizzled with a white balsamic syrup and served with crackers of choice.

Notes

Don’t have time to culture? Omit the probiotics and replace with 2 tablespoons lemon juice. The end result will be slightly different but still a similar flavor profile without the zing.

Cashew Cheese

This one starts with raw cashews that we culture with probiotics to infuse a twangy, “cheezy” flavor into the mix. Once the culturing is done in 14-16 hours, we then flavor with some herbs and then chill to firm before serving. We’re rolling and crusting this bad boy with cracked peppercorns. However, it can also be left plain or finished with whatever herb or furikake-style crumb topping you like. It’s delicious with sourdough breads, crackers, fruit and vegetables. It can even be used in grilled cheese sandwiches or on toast and bagels.

Here’s what we use to do it. The pieces of equipment listed below aren’t completely necessary (you can use whatever blender or food processor you’ve got). However, we recommend them for the next-level cooks/chefs and their ability to create a supremely smooth and velvety texture.


Vitamix

A high-speed blender is a key component to turn any nut or seeds from its raw state into a silky, smooth, thick cream. Just remember in order to blend to the smoothest consistency you’re gonna want to add some liquid and fold while blending to ensure the thickest texture without blowing out the engine. In other words, most vita mix based cheeses will only work well with more liquidy substances. If you are looking for a thicker consistency, you will probably want to strain the mixture with cheese cloth, press and culture, depending on the recipe.

 

Robot Coupe Blixer

Next to a Vitamix, we love this option when making non-dairy cheeses. With a Blixer, you only need a splash of water, if any, when blending. The end result is a super thick and smooth texture, with little to no straining required.

cashew cheese

October 12, 2016

WICKED SEXY ROASTED BEETS

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  • Yield: 2-4 1x
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Ingredients

Instructions

  1. Preheat oven to 350.
  2. Wrap baby beets in a couple pieces of tin foil, add water and seal tin foil package, place on baking sheet or pan.
  3. Roast for 1 hour (depending on size, maybe more time for adult-sized beets).
  4. You can test for doneness when you can pierce through with a skewer easily.
  5. Remove from heat and let cool in the package.
  6. Peel under cold running water with your fingers & thumbs … don’t get the red juice everywhere – dat shit stains.
  7. When plating, dollop a little of Heidi Ho’s Smoky Chia Cheeze on the plate and set baby beets up all nice and party like.

Notes

More on Heidi Ho’s plant-based cheese alternative:

Developed by Chef Heidi Lovig, all of her products are mostly organic, local and contain no soy, gluten or dairy. They are available at most Whole Foods and other organic and natural food grocers, as well as online. We love that this cheeze tastes great hot or cold, and that it goes well with vegetables, pasta, pizza, bread and crackers. Get and stay in touch with Heidi Ho on social media via the links below!

Facebook  |  Twitter  |  Instagram  |  Email List

Wicked Sexy Beets

Roasted Beets

Wicked Sexy Beets

Wicked Sexy Beets

 

September 4, 2016

QUICK-GRILLED PEACOCK KALE AND BABY BOK CHOY

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  • Yield: 4 1x
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Ingredients

  • 1/2 bunch Peacock Kale, washed and rinsed
  • 1214 baby bok choy bunches. rinsed and cleaned
  • 1 T sesame oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. In large bowl add kale and bok choy.
  2. Take oil and pour into palm of hand over the bowl. loosely rub hands together and massage vegetables to slightly coat with thin layer of oil/flavoring.
  3. Dust veggies with salt and pepper.
  4. On a medium-high heat grill, grill veggies for a hot minute. Remove, plate and serve immediately.

Farmer's Market Greens

Farmers markets have the best selection of greens. Using the methods above with the light massage of oil onto pretty much any kind of green and then a quick grill adds dimensions of flavor without the BS of lots of added fats.

August 14, 2016

SALTED COFFEE DIRT-ROASTED CARROTS

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Ingredients

  • 1 lb of carrots (preferably organic), washed and scrubbed clean. Clip the leaves form the stems, but DO NOT PEEL
  • 1 T olive oil
  • 1/2 cup Jacobsen’s coarse grind salt
  • 3 cups or more – spent coffee grinds (We saved these over 23 days) we used PDX Local
  • 34 Thai chili peppers (optional), chopped thin
  • 1012 large parsley leaves or clip the fresh leafy carrot stems, for garnish

Instructions

  1. Save about 3 days worth of spent coffee grinds and store in fridge.
  2. Preheat oven to 450.
  3. In large bowl, toss carrots with oil playfully to coat.
  4. In smal bowl mix salt with coffee grinds and chili peppers.
  5. On baking sheet assemble carrots evenly, cover with coffee dirt.
  6. Roast in oven at 450 for 15 – 20 minutes then lower to 250 for an additional 30- 45 minutes.
  7. Remove from oven, cool, wipe off dirt (coffee) and serve with parsley.

 

 

 

 

Salted Coffee Dirt-Roasted CarrotsSalted Coffee Dirt-Roasted Carrots

 

Salted Coffee Dirt-Roasted Carrots

Salted Coffee Dirt-Roasted Carrots

July 10, 2016

GRILLED CABBAGE BUTT, SLAWED

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  • Cook Time: 30
  • Total Time: 30
  • Yield: 2-4 1x
Scale

Ingredients

Instructions

  1. Prep the cabbage heads by cutting into 8 wedges (cut in half then each half into into fourths). If you keep the stem intact, it will hold the wedges together much better on the grill. Assemble the wedges onto sheet pan.
  2. Take half of the cabbage wedges and brush lightly with oil on each side to grill. Save the other half as raw for contrast. On a hot grill, grill the wedges that are oiled, until slightly burnt on each side. Approximately 3-5 minutes on each side depending on the heat of the grill. We’re looking for the burnt edges here this is what will give the additional flavor and increase flavonoids. After cabbage is grilled, allow to cool for several minutes give em a quick karate chop-chop, then add large bowl with the chopped raw cabbage.
  3. In a separate bowl, add mayo and Som vinegar and whisk together to make dressing. Add the dressing and remaining ingredients to cut cabbages and massage lovingly to coat throughout.
  4. This can be made as far ahead of time as a few hours before, just make sure to mix well before serving. For some sexy additions and optional add ins see below.

Notes

cc: Items used – all specialty products used in recipes are available online or at most Whole Foods Markets

Thai Celery Drinking vinegar http://pokpoksom.com/ You may substitute, however, keep in mind it will be slightly different to the recipe we have shown and this is amazing stuff. To substitute, in small bowl mix 1 cup of rice vinegar, 1/4 cup Organic sugar, 1 tsp celery salt

Vegan mayos
Just Mayo https://www.hamptoncreek.com/just-mayo or
Follow Your Heart http://followyourheart.com/vegenaise-eggless-mayonnaise-old/

 

Throw in some of these new ingredients like Pok Pok Som, and you’ve got yourself an easy winner.

 

Pok Pok Som