Wicked Healthy

Wicked Healthy Vegan Banana Blossom with Coconut and Chile Recipe

About fifteen years ago, I lived for a stint in the Philippines while revamping the menu for the Farm at San Benito, a health resort in the Batangas region. One of the chefs was from Thailand and usually made the staff meal. I fell hard for this dish. She made it with fresh coconut cream from the Farm, which tastes sooooo much better than canned. Use it if you can find it. The Filipino dish is called ginataang puso ng saging, which literally means “banana hearts cooked in coconut cream.” Lime, cilantro, and chiles give this version a more...

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Wicked Healthy Vegan King Satay With Spicy Peanut-Ginger Sauce Recipe

Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together. WICKED HEALTHY VEGAN KING SATAY with SPICY PEANUT-GINGER SAUCE Ingredients Serves 4 as a starter course, or 8 as a pickup appetizer  Mushrooms 1 pound king oyster mushrooms 5 tablespoons vegetable oil ¼ cup water ¼ cup low-sodium tamari or soy sauce 1 tablespoon agave syrup 1 tablespoon sriracha or chile paste 1 teaspoon hot chile...

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Wicked Healthy Vegan Corn Dumplings in Coconut Corn Broth

Dumplings are hands-down my favorite finger food. They’re also perfect as a first course in a small bath of flavorful broth. Save these dumplings for the height of summer when sweet corn is super fresh. Some fresh corn shows up in the creamy filling and some in the corn broth, which you make by simmering the corncobs in coconut milk with lemongrass and other aromatics. When you nestle the dumplings in a small bowl of broth with a few drops of chile oil and some Thai basil leaves, they make a sensual little starter. —Chad Wicked Healthy Vegan Corn Dumplings in Coconut Corn Broth Corn...

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