May 10, 2021

Vegan Ginger Treacle Cookies

Print
  • Author: Wicked Healthy
  • Prep Time: 1hr 20min
  • Cook Time: 10 min
  • Total Time: 1hr 30min
  • Yield: 18-20 cookies 1x
Scale

Ingredients

  • 1.5 tsp psyllium husk powder
  • 3 Tbsp water
  • 140g vegan butter
  • 250g plain white flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1/4 tsp cinnamon
  • Pinch ground cloves
  • Pinch flaky sea salt
  • 180g + 50g granulated sugar, separated
  • 60g treacle

Instructions

  1. In a small bowl, mix together the psyllium husk powder and water. Whisk until combined and leave to thicken. Melt the vegan butter in a double boiler or in the microwave and set aside.
  2. In a medium bowl, mix together the flour, baking soda, spiced and salt. Set aside.
  3. In a separate bowl (ideally the bowl of a stand mixer fitted with the paddle attachment) combine the 180g granulated sugar, 60g treacle, thickened psyllium husks and melted vegan butter. Beat on high speed until the mixture is fluffy and light (around 2 minutes).
  4. Add the dry ingredients to the wet and beat briefly until fully combined.
  5. Use a cookie scoop to portion out the dough into walnut sized balls and arrange on a baking sheet lined with parchment. Place in the fridge to chill for one hour (or overnight).
    30 minutes before taking the cookie dough out of the fridge, preheat the oven to 180c.
  6. Place the additional 50g granulated sugar in a bowl and roll the chilled balls of dough one by one until they’re all coated in sugar. Arrange on the lined baking sheet, leaving a good 4 cm between each cookie to allow for spread. You may need to use 2 baking sheets. Bake in the preheated oven for 10 minutes.
  7. As soon as you remove the baking sheet from the oven, give it a firm tap on a table – this should cause the cookies to lose their puff and create a crackle on the surface. Leave to cool for at least 30 minutes before serving.

Notes

One of the keys to getting a super chewy, yet light texture is to make sure you whip plenty of air into the dough. Once your vegan butter is melted, Combine with your sugar and thickened psyllium husks and whip it all together until light and fluffy. It’s also a good idea to make sure your psyllium husks are completely blended into the mix, as they tend to clump together.

Keywords: vegan cookies, plant-based desert

 

 

combine ingredients

Be sure not to overwork the dough once you’ve added the flour. You don’t want to activate the gluten, so mix until the dough just about forms and then stop.

mix the dough

Pre-portion the dough. This makes the whole chilling process much faster. I like to use a cookie scoop to make walnut-sized balls. Arrange them on a tray and refrigerate them for a minimum of one hour.

roll the dough

Before baking, be sure to roll the dough balls in granulated sugar. This will make that crispy exterior even crispier. If you want to freeze the dough balls for a future date, this is the time to do it. Place them in a bag after rolling in sugar and freeze for up to 4 months.

sugar the doughvegan cookies

Strawberry Compote with Simple Breakfast Waffles

Print
  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 large waffles 1x
Scale

Ingredients

For the Strawberry Compote

  • 190g frozen strawberries
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 60g frozen blueberries
  • 1 Tbsp corn starch
  • 2 Tbsp water

For the Waffles

  • 350ml soy milk
  • 1 tsp lemon juice
  • 125g plain white flour
  • 60g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 3 Tbsp sugar
  • Pinch sea salt
  • 3 Tbsp sunflower oil
  • 1 tsp vanilla extract

Instructions

To Make the Strawberry Compote

  1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
  2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
  3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

  1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
  2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
  3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
  4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
  5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: strawberry compote with simple breakfast waffles recipe

When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!

strawberry compote recipe ingredients

Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.

vegan breakfast waffles recipe

The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!

simple vegan breakfast waffles recipe

The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!

strawberry compote recipe

March 29, 2021

Peanut Butter Truffles

Print
  • Author: Amy Levin
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
Scale

Ingredients

For the Peanut Butter Truffles

  • 80g 85% dark chocolate, melted
  • 30g peanut butter
  • 20g deodorised coconut oil or plant-based butter, melted
  • 20g maple syrup
  • 1 tsp tamari
  • Pinch sea salt

To Finish

  • Peanut truffles
  • 200g chocolate, tempered
  • 100g peanuts

Instructions

To Make the Peanut Butter Truffles

  1. Whisk together all ingredients until smooth.
  2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
  3. This is the mould I used, but you can use any silicone mould.
  4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

  1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
  2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
  3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
  4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
  5. Repeat with the remaining truffles until coated.
  6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: peanut butter truffles

whisk truffle ingredientschocolate into truffle moulds
insert nut into chocolate mouldchocolate truffles into nuts
completed peanut butter truffles recipechocolate covered peanut truffles

Vegan Party Food! Jackfruit BBQ Sliders

Print
  • Author: Wicked Healthy
Scale

Ingredients

For the Jackfruit BBQ Sliders

  • 3 1/2 cups green jackfruit
  • 1 large white onion
  • 6 garlic cloves
  • 3 tbsp olive oil
  • 18 oz/510g Smoky BBQ Sauce, store-bought or homemade (here’s a recipe for Chad’s Wicked Spicy BBQ Sauce)
  • 12 tbsp sriracha (more for burger sauce)
  • Vegetable stock
  • Spicy dill pickles
  • Vegan mayo
  • 3 cups cabbage
  • 8 to 10 soft, squishy, slider-sized buns, toasted if you like
  • Cilantro

Instructions

  1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
  2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
  3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
  4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
  5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
  6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: jackfruit BBQ sliders sandwiches

Wicked-Party-Food_BBQ-Jackfruit-Sliders_Raw-JackfruitWicked-Party-Food_BBQ-Jackfruit-Sliders_BBQ-Sauce
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Reducedassembling jackfruit BBQ sliders with cilantro
Wicked-Party-Food_BBQ-Jackfruit-Sliders_BunsWicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Jackfruit
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Bunjackfruit BBQ sliders recipe

Chipotle Baked Orzo

Print
  • Author: Richard Makin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

For the Pickled Red Onions

  • 1/2 red onions, peeled and very finely sliced
  • Juice of one lime
  • Pinch of salt

For the Baked Orzo

  • 2 tbsp olive oil
  • 1 red onion, peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp light brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tsp chipotle paste
  • 250g orzo
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans, drained and rinsed
  • 450ml vegetable stock
  • 2 peeled plum tomatoes, from a tin, roughly chopped
  • Small bunch coriander
  • 2 tbsp jalapeños
  • 4 tbsp vegan sour cream or oat creme fraiche
  • 1 ripe avocado, finely sliced
  • 1 lime, sliced into wedges
  • Pinch chilli flakes

Instructions

To Make the Pickled Red Onions

  1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

  1. Preheat the oven to 200c/390f (fan).
  2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
  3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
  4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
  5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
  6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
  7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: chipotle baked orzo

Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.

CHIPOTLE-ORZO-INGREDIENTS

The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.

ONE-POT-ORZO

I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.

BAKED-ORZO-RECIPE

I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!

CHIPOTLE-BAKED-ORZO-RECIPE

Cheesy Buffalo Cauliflower & Brussels Sprouts

Print
  • Author: Wicked Healthy
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 2-4 1x
  • Category: Vegan
  • Method: Bake
  • Cuisine: Snacks
Scale

Ingredients

for the buffalo sauce

  • C or 80 ml hot sauce
  • ½ C or 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
  • cilantro, for garnish
  • 2 large carrots, sliced into sticks
  • 3 ribs celery, sliced into sticks

Instructions

  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 the 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 vegan cauliflower cashew cheese 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.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: cheesy buffalo cauliflower & brussels sprouts

March 17, 2021

Vegan Cauliflower Cashew Cheese Sauce

Print
  • Author: Wicked Healthy
  • Yield: 2 cups of cheeze 1x
Scale

Ingredients

  • 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

Instructions

  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.

Notes

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. 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.

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: vegan cauliflower cashew cheese sauce

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, check these dishes out!

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

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

March 12, 2021

How to Temper Chocolate

Print
  • Author: Amy Levin
Scale

Ingredients

  • 200g chocolate
  • 1L or larger mixing bowl
  • Spatula
  • Thermometer

Tools

  • Thermometers
  • Infrared
  • Probe
  • Mould of your choice

Instructions

  1. Firstly you’ll need to melt your chocolate to 46c-48c and there are several ways to do this. Small bursts in the microwave, over a double boiler, or in the dehydrator.
  2. Personally, I melt my chocolate in a frying pan over low heat on my induction hob or in the dehydrator on 80f for about 1 hour.
  3. It’s important not to heat the chocolate above 55c-65c or it will burn and be unsavable.
  4. Once the chocolate has reached the desired temperature, remove it from the heat and transfer it to the large stainless steel or plastic mixing bowl.
  5. If transferring the chocolate from a double boiler, be sure to dry the bottom of the bowl before pouring so you don’t get water in the chocolate.
  6. Now begin to stir the chocolate with a spatula using the full circumference of the bowl. This will help it cool faster.
  7. Once the chocolate reaches 27c-28c bring the temperature back up to 31-32c using a hairdryer, heat gun, double boiler, or microwave.
  8. The chocolate is now ready to use.
  9. If you’d like to check the temper before using the chocolate, you can do so by dipping an offset spatula into the chocolate and setting it in the fridge for 2 mins. If the chocolate loses shine within that 2 mins, it’s good to go. If it’s not set after that time, you may need to re-temper it or try bringing it down to 27c-28c and back up t0 31c-32c again.
  10. When ready, pour the chocolate into the mould cavities, tap to release air bubbles, and then set in the fridge 5 – 10 mins and an additional 1 hour – overnight at a room temperature of no more than 22c.

Notes

Why Temper Chocolate

If you’re going to temper chocolate it will be helpful to understand why it’s necessary and what it does to the chocolate.

Tempered chocolate is snappy, shinny and contracts away from the mould.

Chocolate is formed of six different crystalline structures and the one we need for snappy, shiny chocolate is the beta crystal. This is achieved by TTA (temperature, time, and agitation) we’ll come back to that in a moment.

When chocolate is not in temper, you have all the different crystals present. Which is why the chocolate will bloom, feel and look crumbly, have a ‘fudgey’ consistency, melt in your hand, and isn’t stable at room temperatures above 20-22c.

I think of the crystals as puzzle pieces. If you don’t take the time to assemble them correctly, the pieces don’t fit, the completed puzzle is not stable and will fall apart and it doesn’t look right.

The crystals in chocolate begin to separate at 33c-35c and completely separate when heated to above 45c, but no higher than 55c as the chocolate can burn.

From there, TTA comes into play. Now it’s time to agitate the chocolate, or keep it in motion, until it comes down to 26c-28c and then back up to 31c.

Flexible Spatulas

Mini – good for tempering small batches of chocolate or coloured cocoa butters
Large – good for tempering larger batches of chocolate, upwards of 300g or so

Mixing Bowls

I use both very large, 10L capacity stainless steel bowls and smaller 3L mixing bowls when tempering and working with chocolate
The larger the bowl, the faster it tempers.
Personally, given the way I temper, I use a SS bowl lined with silicone as it stops the bowl from swirling around when I need to use the heat gun to heat it up.

Moulds

Polycarbonate moulds or Professional moulds are the ones I use and my preferred brand is Chocolate World.
These moulds are made in Belgium and distributed worldwide.
Choose moulds that are plain in design when first starting out as they’re easier to learn with.
Avoid moulds with intricate designs or sharp turns and edges until you are confident in your skills.
Go for clear moulds, not white ones as you cannot see through them and they are notoriously more difficult to work with and attain a good temper with. Not sure why.

Keywords: how to temper chocolate

Starting-TempTransfer-to-large-bowl
how to temper melted chocolatetempering chocolate tipsTrasnfer-to-small-bowl
Final-temptempered chocolate

Butternut Squash Bisque Shooters Recipe

Print
  • Author: Wicked Healthy
Scale

Ingredients

Butternut Squash Bisque Shooters Recipe:

  • 2 ½ cups butternut squash or other squash
  • 1 ½ tbsp olive oil
  • 1 onion, rough
  • 6 cloves of garlic
  • 1 tbsp fresh thyme
  • ¼ cup sherry wine
  • 4 cups water (1 L)
  • Sea salt, to taste
  • 1 tbsp vegan butter
  • Toasted Pumpkin seed oil as drizzle as garnish (optional)
  • Toasted pumpkin seeds as garnish (optional)
  • Parsley, chopped for garnish (optional)

Instructions

  1. Begin heating a large pot over medium-high heat.
  2. Remove the seedbed of the butternut squash (see video for example) and then peel the squash.
  3. Cut the peeled squash into medium-sized cubes. You’ll be blending this in a later step, so just small enough to help the squash cook faster. Bigger pieces = longer cooking time.
  4. Peel the onion and give it a rough chop. Again, you’ll be blending this so it doesn’t need to be perfect.
  5. Peel the garlic and again rough chop.
  6. Add about 1 Tbsp of olive oil to the pot, then add the onions, garlic, and fresh thyme. Sauté until they get a bit of color.
  7. Once the garlic and onions are looking good, add the squash. Sauté for a few more minutes until the squash starts to lightly brown. The key here is that you’re building layers of flavor for your butternut squash bisque, so you want the squash to cook down a bit.
  8. Once the squash has picked up some color, add the sherry to deglaze. Stirring frequently, let the sherry bubble away until it has reduced by about half.
  9. Add the water and bring it to a boil. Reduce heat and simmer for 20-30 minutes, until the squash is tender and the liquid has reduced by about half.
  10. Remove from heat.
  11. Using a hand blender, blend the mixture until about half smooth. You want to keep it on the rustic side for now and then we’ll add some seasonings. ( Alternatively, you can transfer the mixture into a blender to blend if you don’t have a hand blender.)
  12. Add a pinch or two of sea salt (to taste) and a Tbsp of vegan butter.
  13. Continue blending the mixture, incorporating the salt and butter until the mixture is silky smooth.
  14. Now you’re ready to serve your butternut squash bisque shooters recipe! If you’re serving in a bowl, go ahead and serve it as hot as you’d normally serve soup. If you’re serving as a shooter in shot glasses as seen in the video and photos, WARNING: LET THE SOUP COOL quite a bit before pouring into the glasses and serving. You really don’t want to pour boiling hot soup into thin glass containers!
  15. As an option, garnish with a drizzle of pumpkin seed oil, parsley, and pumpkin seeds.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: butternut squash bisque shooters recipe

cutting butternut squashbutternut squash chopped piecesboiling squash for shooters recipe
shooters of butternut squash with chef chadpoured shooters plant based party foodcomplete plated butternut squash bisque shooters

Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

Print
  • Author: Wicked Healthy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

For the Garlic Butter Lentils

  • 1 cup lentils (rinsed) x 3 cups water
  • 1 large onion, diced
  • 4 garlic cloves, sliced thin
  • 2 TBSP vegan butter
  • 2 TBSP Wicked Kitchen Garlic Herb Nooch
  • Salt & pepper, to taste
  • 250g spinach, wilted-drained

For the Chickpea Meatballs:

Instructions

For the Garlic Butter Lentils:

  1. Heat med-pot, sauté onions, add garlic.
  2. Add lentils, add water.
  3. Bring to low boil.
  4. Add Nooch seasoning. Stir.
  5. Simmer on low boil for 15 mins until lentils are soft to eat.
  6. Sear spinach separately, place n colander and let excess water drain.
  7. Stir in half spinach when ready to serve, add other half to top.
  8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
  9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

  1. Split each burger in 5 and roll into balls.
  2. On high heat, sear chickp balls in veg oil until golden brown
  3. Let cool and skewer.
  4. In small bowl, whisk chili oil and agave together with pinch of salt.
  5. Add to meatballs. Serve with rice.

Notes

For less/no spicy, Substitute olive oil for chili oil

chickpea meatballs and garlic lentils recipeProducts featured are from our Wicked Kitchen range at TESCO UK – find your nearest store here:

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
Want Wicked Foods in your area? Head here to ‘plant your flag’!
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: garlic lentils and chickpea meatballs