December 21, 2014

AVOCADO BURNT SALSA QUESO

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  • Yield: 1/2 avocado per person 1x
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Ingredients

  • 10 Avocados, cut in half, seed removed and scored
  • 2 Cups Wicked Healthy Cheez Sauce, made ahead of time
  • 812 Roma Tomatoes, Char grilled to burn the skin
  • 67 Whole Garlic cloves, Grilled and toasty
  • 1 jalapeño, grill burnt, de seeded, cleaned and diced
  • 2 Lime, juiced
  • 1 bunch Cilantro, de stem, chop 3/4 bunch, save best leaves for garnish,
  • 1 TBS salt, Maldons flakes, add some to salsa, save some for finishing

Instructions

  1. Prep everything ahead of time and add ingredients to food processor and blend to a chunky smooth
  2. Assemble scored avocado halves in hotel pan
  3. Spoon Mac sauce to fill each avocado and lightly spread (try not to drip over edge set them as even as possible or use a muffin tin to rest them in)
  4. Bake avocados in a 350°F degree oven for 10-12 minutes to warm throughout, remove from heat and begin topping
  5. Carefully add 1-2 tablespoons of salsa to the top of each avocado and garnish before serving

Garnish:

  1. Add clean picked sprigs of cilantro to each avocado half and sprinkle with salt flakes for garnish

Notes

Here is the link to the Wicked Healthy base cheez sauce.

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Grill the veggies to burn the outside for added flavor.

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December 20, 2014

WICKED HEALTHY BASE CHEEZ SAUCE

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Ingredients

  • 1 cup Cashews, raw
  • 1 Cup garlic, whole cloves raw
  • 1 Cup Carrot, fresh large chunks – add more or less for color
  • 4-5 cups Water to boil in
  • 24 oz. Soy Milk, unsweetened (may substitute for other unsweetened, non dairy alternatives) be mindful of flavors
  • 1 TBS Miso, White
  • 1 TBS Nutritional Yeast
  • 1 TBS Salt, Kosher
  • 1 tsp Black pepper, fine grind
  • 1/2 tsp white pepper
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp cayenne

Instructions

  1. In medium sauce pot add the first four ingredients, cover with water. Bring to slow boil on medium heat for about 10 -15 minutes, make sure all ingredients are cooked to be super soft and smush-able.
  2. Remove from heat, drain and rinse and add to wicked high speed blendah
  3. Start blending low and slow and increase speed as you add in nut/soy milk until fully incorporated and smooth. Blend high for 3-5 minutes.

Some shots of the preparation on this crazy plant pushing video filmed by the talented and wicked great guy, Ira Chute.  What no one see’s in the video are all the squirrels out in the back!

 

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December 14, 2014

CREAMED STEAM BASKET KALE (OIL FREE, GF, V, WICKED GOOD)

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Ingredients

  • 1 Bunch Kale, de stemmed, washed, rinsed and shredded by hand
  • 2 Cups  WICKED HEALTHY cheez sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Steam kale for a few minutes until its bright green and tender – we prefer to use a bamboo steam basket.
  2. Add steamed kale to oven safe serving plate, ramekins or small cast iron skillet and pour our in cheez sauce to cover and fillin the spaces between the kale
  3. Heat in oven @350 for 7- 10 minutes until bubbly hot, remove from oven and serve
    * Special Additions
  4. Top with Panko or crushed Saltines tossed with chopped parsley and herbs of your choice for a crumb topping
  5. Add Ninja Squirrel Sriracha for that kick in the chops
  6. Try with all different kinds of greens

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December 8, 2014

SLOW COOKED SMOKEY 3 BEAN CHILI AND STEAM BASKET KALE (NO OIL, GF, V, WICKED AWESOME)

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  • Cook Time: 3-4 hours
  • Total Time: 3-4 hours
  • Yield: 4-6 1x
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Ingredients

Chili:

  • 1 26.5 Pomi Strained Tomato (box)
  • 1 15oz. 365 Organic Kidney beans
  • 1 15oz. 365 Organic Cannellini beans
  • 1 15ox. 365 Organic Chick beans (peas)
  • 8 oz. BBQ Sauce, (Austin’s Own)
  • 1 Onion (1/2 #)  Diced
  • 3 Garlic cloves, smashed and minced
  • 1/4 Bunch Cilantro, cleaned, de stemmed and separated from leaves
  • 3 TBS Cumin
  • 2 TBS Chili Pow
  • 1 TBS Salt, Kosher
  • 1/2 Dark Chocolate bar, crushed into pieces (optional)
  • 1 tsp. Onion granulated
  • 1 tsp. Black pepper
  • 1/2 tsp. Smoked paprika

Brown Rice:

  • 1 Cup Basmati Brown rice, rinsed well
  • 2 Cups Water
  • 1 Lime, Zested

Cubed Guacamole:

  • 1 Avocado, split and sliced into cubes
  • 1 Lime, Juiced

Steam Basket Kale:

  • 1/2 Jalapeño, sliced wicked thin, save for garnish
  • 1 Bunch Kale, de stemmed, shredded, cleaned

Instructions

Chili:

  1. In large crock pot, dutch oven or large heavy duty stove pot add all ingredients and bring to slow simmer on low heat for roughly 3 -4 hours stirring frequently

Brown Rice:

  1. In sauce pot add brown rice and water together, bring to boil on medium heat.
  2. cover and lower to simmer for 12-15 minutes or until water in absorbed
  3. remove from heat and let sit for 10 minutes before serving
  4. add Lime zest when serving

Cubed Guacamole:

  1. Place ingredients in bowl and lightly mix together

Steam Basket Kale:

  1. steamed for 3-5 minutes until tender, looking for a wicked green color pop here
  2. Serve with tortilla chips, sliced jalapeño and Maldon salt flakes.

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November 26, 2014

BRAISED BEETS, TOASTED PISTACHIO, TRUFFLE OIL, SALT & GREEN ONION

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  • Yield: 4-6 1x
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Ingredients

  • 34 medium size beets, wash and clip any loose end, leave skin on
  • 1/2 cup pistachios raw
  • 1/4 cup water or wine
  • 1 tsp white truffle oil or a bunch of drips from the mini bottle
  • 1 tsp green onion, sliced thin
  • 3/4 tsp maldon salt
  • 1/2 tsp black pepper
  • 1, 15 inch piece of tin foil and a pie pan.

Instructions

Beets:

  1. Braise beets skin on:  place beets in middle of tin foil and wrap them air tight, place in pie pan and roast @350 for 35 minutes until soft (use skewer)
  2. Remove from heat, un wrap and allow to cool a few minutes then rinse and peel with hands under cold running water
  3. Slice beets into clean wedge and set aside for plating

Pistachios:

  1. crush pistachio as much as possible and layer on oil sprayed small sheet pan with a little salt and seasonings and black pepper and toast for 20 minutes in 350 degree oven

Notes

Sometimes we’ll add a dash on granulated onion or garlic or chopped thyme for added flavors even a small drizzle of agave to help candy them is good.

November 20, 2014

WICKED THAI CHILI CREAMED CORN WITH COCONUT (VEGAN, OIL FREE)

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  • Yield: 4-6 1x
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Ingredients

  • 2 bags frozen corn (mix it up with white and yellow)
  • 1 # Yukon potatoes, cleaned, cut into 1 inch cubed diced
  • 1 Large White onion
  • ¼ cup garlic, whole cloves cut in half and boiled until soft
  • 1 can coconut milk
  • 2 Cups Vegetable stock, NOT the kind with tomato in it
  • 1/3 tsp. Fresh grated ginger (or minced small)
  • 1 TBS crushed red pepper flakes
  • 3 Thai chili peppers, diced – preferably the red ones
  • 1 bay leaves, for after blended
  • 23 twigs of mint, for after blended
  • black pepper
  • salt

Instructions

  1. CUT and boil off Yukon potatoes with garlic, until tender, drain, rinse and set aside
  2. In large Sauce pot DRY sauté diced onions, splash a touch of veg stock if needed
  3. Add vegetable broth and bring to a boil
  4. Add coconut milk, salt, pepper, garlic, and crushed red pepper
  5. Then Add 1 bag of frozen corn and bring back to a simmer
  6. Burr mix or blend this mixture into a creamy chunky consistency
  7. Add potatoes and 2nd bag of corn, bay leaves and chopped mint
  8. Bring slowly back to simmer stirring often
  9. Garnish with fresh mint and thai chili’s fresh or dried

Notes

Want to make it a soup that’s Chowdah like?   add about 2 pints of vegetable broth instead of the amount shown below.  Add less liquid for thicker consistency.

Wanna spice up your Oatmeal.  add the leftovers to your next batch in the morning.  Ya-Um!

Wanna piss off your friends, have them over for dinner and eat this in front of them while you serve them frozen pizza.

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November 27, 2013

AUBERGINE WALNUT DRESSED VEGETABLES

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  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 2-4 1x
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Ingredients

  • 15/20 Medium size Crimini or white button mushrooms or 68 each, medium size Zucchini.

— for the stuffing

  • 1 Medium white onion, diced small
  • 1/3 Cup garlic, poached until soft
  • 1 Lg eggplant, roasted.
  • 1 Cup Walnuts, toasted slightly
  • 1 Cup Whole grain bread crumbs
  • 1/4 Bunch flat leaf parsley, diced
  • 2 TBS Just Mayo plant based mayo (or vegan mayonnaise )
  • 1 Tsp Poultry seasonings (ground rosemary, sage, thyme)
  • 1 Tsp black pepper
  • 1 Tsp Kosher Salt

Instructions

  1. Preheat oven to 375
  2. Roast eggplant:  cut in half place face down on baking sheet and roast for 25-35 minutes until soft to touch, allow to cool, scoop out middle and dice.  See below photo.
  3. Boil garlic in 1 cup water until soft, drain
  4. Steam fry onion by heating pan until hot adding onion and sautéing with 1 Tbsp. water (No OIL is needed)
  5. Toast walnuts on small baking sheet for 10 minutes to crisp, cool, set aside
  6. Take above cooked ingredients (eggplant, onion, garlic, walnuts) and pulse together in food processor or smash really well by hand.
  7. Add Plant based mayo, whole grain breadcrumbs, parsley and seasonings and mix well.

Vegetables for stuffing:

  1. 15 -20 Mushrooms, remove stem, shave about ¼ inch from undercarriage and make sure it doesn’t wobble when standing alone.
  2. 6-8 Zucchini, medium size or Green summer squash:  cut in ½ inch cylinder shapes, with melon baller scoop out a good size hole for stuffing.  Save scooped portion to brown and use as garnish.

 

eggplant process

1/3 cup garlic

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veg for stuffing

raw stuffed shrooms, zuc

raw stuffed in pan veg

cooked stuffed shrooms

diced onion

 

October 27, 2013

BEER-MISO-SRIRACHA ROASTED CHICK PEAS

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Ingredients

  • 1 can Chick peas, drained and set aside (canned is easier, fresh is best if you have the time especially PNW CO-OP Pedrosillano garbanzos –  amazing!)
  • 1 TBSP Sriracha
  • 1 TBSP Organic Miso paste (doesn’t matter what color)
  • 1/3 of a Beer, whatever you are drinking works.  We used a local Austin favorite for this one- Fire Mans 4 Real Ale.

Instructions

  1. Heat oven to 375
  2. Whisk wet ingredients until mixed well
  3. Toss mixture with Chick Peas
  4. Place on Baking pan
  5. Roast @375 for 20-30 mins, shake and stir during the time until mixture is evaporated and chick peas begin to get color. Don’t burn these babies!
  6. Garnish with black and white sesame seeds and dried chili maybe a little smoked salt if you have it hanging around.

One, two, three here we go!

 

 

 

Great on their own, in a salad, mixed with veggies or part of most any savory dish.

October 13, 2013

WICKED HEALTHY MAC & CHEEZ. YES PLEAZ!

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  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 8-12 1x
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Ingredients

  • 1lb. Macaroni
  • 1 LG White onion, diced and steam sautéed until translucent
  • 1 cup Raw Cashews, soaked in water for couple hours then drained
  • 3 cups Unsweetened Soy milk
  • 1/2 cup Garlic, boiled soft (roughly 1718 cloves)
  • 1/2 cup White wine
  • 3 TBSP Nutritional yeast
  • 2 TBSP Red or White Miso
  • 1 tsp. Onion powder
  • 1 tsp. Smoked paprika
  • 1/2 tsp. Black pepper
  • 1/2 tsp. White pepper
  • 1/2 tsp. Salt
  • *1/2 tsp. Turmeric optional, for color

Instructions

Pasta:

  1. Cooked until done, strained- do not rinse to cool.  Add back to pot it was cooked in while still hot.

Wicked Cheez Sauce

Makes 8 cups/2 Quarts

  1. Dice and steam sauté the Onion with a splash or two of water or wine, no oil is needed, no need to bother with the extra empty calories.
  2. Add warm onions and rest of ingredients to high powered blender.
  3. Blend all ingredients for couple minutes making sure mixture is wicked smooth.
  4. Add about half of the sauce to the drained hot pasta and mix well.
  5. Plate as is maybe with a bit of fresh herb garnish, Thai chilis and don’t forget the Sriracha or make a Wicked Baked Mac and Cheez. Serve with quick wilted greens and fresh steamed veggies.
  6. Save the other half of sauce for tomorrow

Notes

If baking – follow method above then place in ramekins or large casserole dish, top off with a little extra sauce, sprinkle with crispy crumb topping and bake 15 minutes at 350 until golden brown.

Add warm pasta back to pot and mix in sauce.IMG_2665

 

Wicked healthy Cheezy awesomesauce
Wicked healthy Cheezy awesomesauce

 

Wicked Creamed Bunched Spinach, Potato & Grilled Onion - Another alternate use for this Awesome Sauce!
Wicked Creamed Bunched Spinach, Potato & Grilled Onion – Another alternate use for this Awesome Sauce!

July 9, 2013

TRUFFLE BURNT GARLIC POTATO & PEA SALAD

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Ingredients

  • 2lbs. or about 8 each, good size red potatoes, 1 inch cube cut
  • 1 white onion, large diced
  • 7 cloves of garlic, sliced thin
  • 1 bag frozen peas
  • 1 bunch of Asparagus, diced (which is really a slice when you think of it)
  • 45 TBS apple cider vinegar
  • 3 TBS Canola oil
  • 2 TBS white truffle oil
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • White wine – splash

Instructions

  1. In large pot boil potatoes until they are soft to the bite.  While they are boiling dip the asparagus bundle in for 30 seconds to cook (still wrapped up in with elastic band) then drain and rinse asparagus with cold water, then dice.
  2. Drain and rinse the potatoes when they are finished. Let cool and place in large mixing bow
  3. Add diced asparagus to potatoes
  4. Heat sauté pan on med-heat, add canola oil, add sliced garlic and begin to brown and crisp, stirring often.
  5. As garlic begins to burn add onion and sauté for a couple minutes until onions begin to caramelize.
  6. Add a splash of white wine, only a little.  We want to make the garlic crispy and dark brown, onions translucent and soft = so they all play nice together and meld with the other ingredients.
  7. Remove garlic and onions from heat and add to potatoes.
  8. Add frozen peas, vinegar, salt, pepper and Truffle oil and stir well.  Garnish with some fresh thyme or herbs from the garden.
  9. Serve it up in your fancy pants cook out bowl!  Don’t forget the Srirracha for those of us that enjoy and need a little kick in the mouth.