September 7, 2020

RANCH STYLE COLE SLAW [OIL-FREE]

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  • Author: Wicked Healthy
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Ingredients

  • 1 cup cashews, soaked for an hour in boiling water and strained
  • 1 small head green cabbage, cut into cubes
  • 3 leaves kale, pulled apart
  • 2 cup carrot, grated
  • 1 cucumber, chopped into large chunks (save some thin slices to garnish)
  • 2 green onions, chopped
  • 2 garlic cloves (or 1 TBSP garlic powder)
  • 1/2 cup plant-based milk (approx) (we use Oatly)
  • 23 TBSP agave
  • 3 TBSP rice wine vinegar
  • 1 lemon, juiced
  • 1 tsp onion powder
  • ½ tsp celery salt
  • Handful fresh parsley
  • 1 TBSP fresh dill
  • Salt and pepper

Instructions

  1. Add soaked and drained cashews, cucumber, and garlic to a blender. Blend on a low setting to crush. Add lemon, rice wine vinegar, green onions, fresh dill, onion powder, garlic powder, and a pinch of salt and black pepper. Blend on high until silky smooth, adding plant-based milk to thin out.
  2. Mix cabbage and kale in a large bowl with carrot and parsley.
  3. Add ½ of the dressing to the veggies, mix thoroughly with hands. (Bottle up remaining dressing)
  4. Transfer to a serving bowl, allow to sit for 20 minutes, and garnish with cucumber slices.
  5. Enjoy!

Notes

Looking for more slaw inspiration? Find our Firecracker Slaw and No-Oil Slaw here.

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Keywords: ranch style cole slaw, oil free

August 31, 2020

Lemongrass Tofu Bánh Mì Recipe

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  • Author: Wicked Healthy
  • Prep Time: 40
  • Cook Time: 15
  • Total Time: 55 minutes
  • Yield: 2 Servings 1x
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Ingredients

  • Baked Tofu (recipe here)
  • x2 Vietnamese baguettes sliced partway through
  • Green onions, finely sliced
  • Red onions, finely sliced
  • Avocado, sliced
  • Fresh cilantro
  • Glaze:
  • 1 shallot, roughly minced
  • 1 garlic clove, finely sliced
  • 1 lemongrass stalk, finely minced
  • ½ a large red chili, sliced
  • 1 cup of orange juice
  • 1/4 cup mirin
  • 1/4 cup agave
  • 2 pinches salt
  • Thumb of fresh ginger, finely sliced
  • 1 ½ TBSP cornstarch
  • Aioli:
  • 1 cup Vegan mayo
  • 1/4 cup Thai basil, finely chopped
  • 2 TBSP green onion, finely sliced
  • 1 clove garlic, microplaned for a fine grate
  • Juice from 1/4 of a lime
  • Pinch of salt
  • Quick pickles:
  • 1 Jalapeno, finely sliced
  • 5 baby cucumbers, finely sliced
  • 1/2 cup rice vinegar
  • 2 TBSP maple sugar, agave is fine as well
  • 2 large pinches of salt

Instructions

  1. Start by making the glaze. Warm-up a pan on medium heat, add oil and saute shallot, garlic, and lemongrass. Lower heat. Add sliced chili and ginger and stir to saute.
  2. Pour in lemon juice, mirin, and agave, with a pinch of salt. Simmer to reduce for 8 minutes.
  3. Make your aioli! Combine mayo with Thai basil, green onion, garlic, lime juice, and salt. Mix well.
  4. Make your quick pickles: whisk rice vinegar, maple sugar, and salt together, combine with jalapeno and cucumber slices. Transfer to a jar – they’ll keep for a week (if you have any left!).
  5. Take glaze off the heat and use a stick blender to mix until smooth. Return to burner and bring to a simmer. To thicken, stir cornstarch with a little water and whisk to a paste in a bowl, then slowly add to sauce and whisk throughout. Set aside when thickened into a glaze-like consistency.
  6. Place Baked Tofu slices on a hot cast-iron pan on medium heat, pour a layer of glaze over the slices, turning to coat in the sauce. Sprinkle with green onion, stir through and turn off the heat.
  7. Prep the red onion and avocado for the sandwiches and start to assemble! Take your Vietnamese baguette and spread a layer of aioli, add tofu, pickles, sliced red onion, avocado, and fresh cilantro. There you have it! Your Lemongrass Tofu Bánh Mì Recipe is all ready.

Notes

Loved our Lemongrass Tofu Bánh Mì Recipe? Check out our Wicked Healthy YouTube Channel

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Keywords: Lemongrass Tofu Bánh Mì

August 28, 2020

Tomato Miso Soup with Runner Beans

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  • Author: School Night Vegan
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Ingredients

For the Dashi

  • 1.5l water
  • 2-inch piece of kombu seaweed
  • 3 T tomato puree
  • 1.5 T soy sauce
  • 4 shiitake mushrooms
  • 1 tin peeled plum tomatoes

For the Soup

  • 8 runner beans, roughly chopped
  • 60g white miso paste
  • 350g assorted cherry tomatoes halved
  • Small bunch Thai basil
  • Small bunch dill
  • Toasted white sesame seeds
  • Chilli oil or toasted sesame oil

Instructions

To Make the Dashi

  1. Place the water, kombu, tomato puree, soy sauce, and shiitake mushrooms into a large saucepan and place over medium heat. Bring to a boil and then reduce heat to low – allow to simmer for 5 minutes.
  2. After 5 minutes, use tongs to remove the kombu (you can discard it or allow it to dry out and reuse).
  3. Open the tin of tomatoes and pour it through a sieve, catching the tomato juice in a bowl below. Keep the tomato juice for another recipe. Roughly chop the tomatoes and place them in the dashi. Allow simmering for another 15 minutes.
  4. After 15 minutes, pour the dashi through a fine-mesh sieve (fine enough to catch any tomato seeds). You should now have a slightly rusty coloured, translucent dashi. Return the strained dashi to the saucepan and bring back to a simmer.

To Make the Soup

  1. Add the finely sliced runner beans to the dashi and allow it to simmer for 5 minutes.
  2. Once the runner beans are tender but not over-cooked, turn off the heat. In a medium bowl, place the miso paste and cover with a ladle-full of the dashi. Whisk well until the miso paste is completely dissolved with no lumps. Pour the miso/dashi mixture back into the saucepan of dashi and whisk well to combine.
  3. Divide the miso soup between four bowls and top with the sliced tomatoes, herbs, sesame seeds, and a drizzle of the oil on top.
  4. Serve hot and enjoy!

Notes

If you’ve never made Dashi before, it can sound rather intimidating – but trust me, it’s not. It’s a super useful ingredient for making Japanese style soup dishes and packs a serious umami punch. Some dashi is made using fish ingredients, but kombu dashi uses kelp and is entirely vegan. Here’s how to make my tomato dashi variation:

Keywords: tomato miso soup

Combine the Ingredients

Starting with a good 1.5l of water, we’re going to use just a 2 inch square of kombu. Kombu is a type of dried kelp that is responsible for miso soup’s distinctive umami flavour. A little goes a long way, so don’t go crazy. Add it to the water along with the tomato puree, soy sauce, and shiitake mushrooms

Bring the mixture to a boil and allow to simmer for 5 minutes.

Remove the Kombu

Kombu is super potent and if you leave it in the dashi for too long while it’s boiling, you’ll end up with a seriously bitter stock which will ruin the flavour of your miso soup. Using tongs, remove the kombu from the dashi, and set aside. You can allow this to dry out naturally and then use it again for another recipe.

Add the Tomatoes

Now that the kombu is out, it’s time to beef up that fresh tomato flavour. I advise using tinned plum tomatoes since they’re already peeled – which saves you a job! Just drain off the tomato juice in the can, chop up the peeled tomatoes and place them into the dashi. Bring back to the boil and allow to simmer for 15 mins.

Strain the Dashi

After 15 mins, we now need to strain off the vegetables and kombu from the dashi. Just pour it through a sieve then transfer it back to the saucepan. And there you have it! You’ve got yourself some tomato Dashi! You can allow this to cool and store in an airtight container in the fridge. Whenever you want soup, just heat it back up and use it as stock, or continue with the remaining steps of this recipe!

August 26, 2020

No-Oil Avocado Slaw | Quick & Easy Vegan Solutions

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  • Author: Wicked Healthy
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Ingredients

  • ½ head white cabbage, chopped
  • 4 handfuls of kale, shaved
  • 1 cup purple cabbage, chopped
  • 2 avocados
  • 1 carrot, shaved
  • 1 lemon, juiced
  • 1 lime, juiced
  • 23 TBSP agave
  • 23 TBSP rice wine vinegar (to taste)
  • ½ tsp smoked paprika
  • ½ tsp celery salt
  • Salt and pepper

Instructions

  1. Squeeze avocado off the skin into a large bowl. Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro-plane). Add about agave, a few tbsp rice vinegar to taste, smoked paprika, celery salt, a pinch of salt and pepper. Whisk.
  2. In a large bowl add ½ head chopped white cabbage, half the shaved kale, 1 shaved carrot, and add the dressing.
  3. Massage. Then add the remaining kale and purple cabbage.
  4. Mix thoroughly
  5. Add a lil purple cabbage for garnish.

Notes

Use blender to combine the dressing if you have one!
Wear an apron if whisking it yourself 😉

We also have 2 other slaw recipes; Firecracker Slaw – if you like a bit of spice and Ranch Style Coleslaw – if that’s your bag!

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Keywords: avocado slaw

August 4, 2020

PERFECT ROASTED CAULIFLOWER

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  • Author: Wicked Healthy
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
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Ingredients

  • About 6 cup of cauliflower florets (we used purple, yellow and white), wash and cut off the larger leaves
  • 2 TBSP olive oil
  • 2 tsp fresh thyme, minced
  • 1 lemon, zested
  • 1/4 cup pine nuts, toasted in a pan on med-high heat
  • Handful of parsley/mint, coarsely chopped to garnish
  • 2 tsp flaked salt
  • Fresh cracked black pepper

Instructions

  1. Halve cauliflower and break off whole florets (chop stem into spears).
  2. Add all florets to a bowl and drizzle olive oil, coarse salt, black pepper and thyme, tossing to coat the florets.
  3. Place florets on baking tray (with plenty of space around them) and roast on a high heat on 450f/250c for 12 minutes. Check at 10 minutes. Feel free to use a parchment paper liner if desired for easy clean up.
  4. Plate up cauliflower and top with pine nuts, fresh parsley/mint and fresh lemon zest.

Notes

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

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July 13, 2020

Firecracker Coleslaw

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  • Author: Wicked Healthy
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Ingredients

  • 1 napa cabbage
  • 1/2 cabbage
  • 1/4 purple cabbage
  • 1 C beansprouts,
  • 1 C carrots, shredded
  • 1 C pea pods, julienned lengthwise

Dressing:

  • 45 T powdered sugar
  • 2 C vegan mayo
  • 1/4 cup rice wine vinegar
  • Chill, sliced
  • Sriracha (to tase)
  • 1 lime, juiced
  • 2 T sesame oil
  • ½ t celery salt
  • Fresh mint (half handful)
  • Fresh cilantro (half handful)
  • Salt
  • Pepper

Instructions

  1. Add 4-5 tbsp powdered sugar (granular OK too) to a large bowl. Whisk to remove any clumps. Add rice wine vinegar until it dissolves the sugar. Add ½ tsp celery salt. Add sriracha. Add 8 oz or so of vegan mayo. Whisk until creamy. Add 2 tbsp sesame oil for flavor. 2 generous pinches salt and pepper to taste.
  2. Add one squeezed lime.
  3. Add shredded Napa cabbage to a large bowl. Pour in dressing. Add whole mint leaves, peapods and mix with hands to coat all greens. Add shredded carrots, bean sprouts, additional shaved white cabbage, purple cabbage. Let sit for 30-60 mins before serving.
  4. Garnish with coriander or mint or whatevadafuquwant

Notes

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

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Keywords: firecracker coleslaw

July 6, 2020

Easy (No Oil!) Grapefruit-Avocado Kale Salad | The Wicked Kitchen

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2-4 servings 1x
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Ingredients

  • 1 head kale
  • 1 grapefruit, ripe cut in half
  • 1 avocado, ripe, cut in half, seed removed
  • 2 stalks of green onion, chopped
  • Flake Salt & Pepper

Instructions

  1. Remove kale from stem, rough chop to bite-sized pieces
  2. In large bowl add kale, avocado, squeeze grapefruit juice (no seeds) and green onion.
  3. Massage dressing into kale leaves well.
  4. Season with salt and pepper and let sit for 30 minutes for best result before serving.

TIP:
To dress this up for cooler seasons, add dried cranberries and pecans, with a squeeze of orange, instead of grapefruit.
Awesome side for a summer BBQ – check out our mains here!

Notes

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

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Keywords: Grapefruit salad

July 4, 2020

Summer Carpaccio with Summer Squash Blossoms

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  • Author: Wicked Healthy
  • Prep Time: 20 min
  • Cook Time: 0 min
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
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Ingredients

  • 1012 Squash blossoms
  • 1 C vegan ricotta recipe, or Kite Hill ricotta
  • Vegan parm, finely grated
  • Knob of vegan butter
  • Your favorite in-season vegetables, such as heirloom tomatoes, zucchini, fennel, beets, peppers, kohlrabi, or other
  • favorites. – sliced thin with a knife or on mandolin
  • Freshly picked herbs of your choice such as parsley, basil, mint, etc – just torn or using small leaves
  • Onions, shallot or garlic paper-thin sliced
  • Really good olive oil or herb/garlic infused olive oil
  • Flaked sea salt
  • Fresh black pepper

Instructions

  1. To stuff each squash blossom, gently tear the side of each blossom and remove the stamen (center of blossom), and fill with about a tablespoon or more of ricotta and parm, mixed. Twist the end to seal and set aside.
  2. Continue with all of the blossoms.
  3. In sauté pan, put on medium heat. Add a drizzle of oil and vegan butter. Place the stuffed blooms in and cook on each side for about 3 minutes.
  4. Remove and put on the plate. Set aside.
  5. Using a mandolin and knife, slice all your vegetables thin and arrange on a plate.
  6. Sprinkle fresh herb leaves and shave a bit of onion on top of the vegetables.
  7. Place the cooked blossoms around the plate.
  8. Drizzle olive oil, followed by a sprinkling of sea salt and pepper.

Notes

Serve with Tomato Habanero Jam

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Keywords: summer carpaccio

July 1, 2020

Quick-Fire Vegan BBQ Beans

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  • Author: Wicked Healthy
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
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Ingredients

  • 2 cans red kidney beans, drained
  • 1 ½ C BBQ Sauce
  • 1 onion, diced
  • 1 T spice blend: anise seed, fennel, oregano
  • ½ t smoked paprika
  • 1 Jalapeno, diced
  • 4 cloves garlic, sliced
  • Splash beer (optional)
  • Green onion, sliced
  • Pinch black pepper
  • Pinch salt

Instructions

  1. Heat up a non-stick pot on med-high heat, saute onion, jalapeno and garlic. Stir to combine. and add spice blend, paprika, salt, and pepper. Stir and saute further for 3 minutes, add a splash of beer to loosen up.
  2. Add beans and BBQ sauce to the pot and bring to a slow simmering boil, cook for 15 – 20 minutes.
  3. Serve up and garnish with sliced green onion.

Notes

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Keywords: vegan bbq beans

Wicked Easy No Knead Bread

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  • Author: Wicked Healthy
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Ingredients

  • 3 c bread flour (all-purpose works well but bread flour a bit higher in gluten than AP for more of a chewy bread)
  • ¾ t dry yeast
  • 1 t salt
  • 1 ½ c warm water, not boiling

Instructions

  1. In a mixing bowl, fold all dry ingredients. Add in warm water and mix with wooden spoon until all mixed. The dough will be very wet and shaggy looking. No kneading involved. Cover in plastic. Allow to rest for 3-4 hours on the counter.
  2. After resting, lightly sprinkle flour on a clean surface and dump out the wet dough. Lightly dust with flour, and gently fold the dough a few times. (This is the time to add other ingredients, walnuts, olives, vegan parm, herbs etc) If adding ingredients, make sure they are thoroughly mixed.
  3. Place a piece of parchment large enough to come up the sides of the bowl. Place in a clean mixing bowl and then place in dough. It will be very soft still. Cover bowl with towel on top and let rest for an hour to rise. I like to keep the dough at this stage near the oven so it’s a bit warmer.
  4. Preheat oven to 450 and put in a Dutch oven with the lid for 30 minutes to an hour. This is your baking vessel.
  5. Remove the pot carefully, it will be wicked hot. Remove lid and gently lift the parchment paper with dough and place parchment right in hot pot.
  6. Using knife or razor, slice a line or two down the middle of the dough (optional).
  7. Drizzle the top with olive oil and sprinkle with coarse sea salt. Place the lid back on and carefully place back in the oven.
  8. Bake for 20-30 min with the lid on, there should be a crust forming but not really much coloration. Remove lid and cook for 15-20 more minutes until golden.
  9. Try not to consume all in one sitting.

Notes

This is my Dutch Oven of choice and works so perfectly for this bread.

Tips and variations:
Drizzling olive oil and salt on the bread is not needed, but certainly gives a crispier crust.
Chopped rosemary, roasted garlic and sliced olives is a favorite variation.
This recipe is also great for individual small ciabatta rolls, or pressed in the pan for focaccia.

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Keywords: No Knead Bread