Mouthwatering meals from the brothers behind Wicked Healthy

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

Wicked Meaty

Serves 4 as a starter or 8 as a pickup appetizer

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Dinner

Appetizer

Entree

King Satay with Spicy Peanut-Ginger Sauce

Makes 2 cups | ready in 20 minutes

Condiment

Vegetarian

Smoky BBQ Sauce

Makes 8 to 10 sliders | ready in 40 minutes

Sloppy BBQ Jackfruit Sliders

Serves 6 to 8

Seitan Brisket

Serves 4 | Ready in 35 minutes

Sweet Potato Black Bean Burgers

A sweet little favourite! Sweet potatoes are stepping into campfire season with this delicious recipe that will have everyone in line for seconds.

Serves 6

Vegan

Gluten Free

Dairy Free

Nut Free

Fire Roasted Sweet Potatoes

Transform your chickpeas into a delicious and nutirious snack. This tumeric-filled recipe will will make you feel good from the inside-out.

Tumeric for Health 

Strain, rinse, and dry chickpeas, then toss with oil and salt. Bake on parchment-lined baking sheet for 20 minutes. Remove chickpeas to bowl and toss with remaining ingredients. Pour back onto baking sheet and bake for a further 5 to 10 minutes, depending on how crispy you want them.

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India

Turmeric Roasted Chickpeas

Serves 10

Dessert

Vegan Blueberry Crumble Top Tart

Serves 4

Super Umami Risotto

Spread dandelion root grounds on baking tray and roast until rich and fragrant, about 15 to 20 minutes.

In medium saucepan, bring water and cinnamon to a boil. Add dandelion root grounds, along with cashew milk and syrup. Reduce heat and simmer for 5 minutes.

Beverage

Dandelion Latte

Snack

Side Dish

Carrot and Lime Leaf Kebabs with Lemongrass and Caraway Seeds

Drool-worthy dishes from chefs and recipe developers pioneering the science of flavor 

Neurogastronomy in Action

Set dry frying pan over medium heat. Toast caraway seeds for a few minutes, until gently toasted and aromatic. Cool, then grind in mortar and pestle.

Blitz all but one of the cooked beets in food processor. Add yogurt, chili flakes, lemon juice, and ground caraway and blend. Youu2019re looking for a very slightly coarse mixture, not a smooth cream. Check for seasoning and add a pinch of crushed sea salt, if necessary.

Transfer dip mixture to serving bowl you wish to use and finely dice remaining whole beet. Add to top of dip in center. Finish with thin zigzag drizzle of coconut yogurt over top.

Serve with toasted pita bread, if desired.

Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili

Serves 5

Make the harissa paste: In small skillet, toast caraway, cumin, and coriander over medium heat, stirring constantly, until fragrant, about 2 minutes. Watch carefully, as they can burn in a flash. Transfer toasted seeds to food processor and pulse until ground. To food processor, add garlic and pulse to finely chop, followed by remaining harissa paste ingredients. Puree until smooth. Transfer to airtight glass jar and store in refrigerator for up to 2 weeks or freeze for up to 3 months.

Make the pasta: Bring large pot of water to a boil and salt well. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.

Make the harissa tomato sauce: Meanwhile, in large high-sided skillet, heat harissa paste over medium heat and cook for 30 seconds to 1 minute, until fragrant. Add tomatoes, olives, and vinegar. Bring to a boil and cook, uncovered, for 10 minutes, breaking up tomatoes as you stir occasionally.

Assemble the dish: Add cooked pasta to sauce and toss over medium heat until sauce and pasta come together. Add a splash of reserved pasta water to loosen sauce as you go, if necessary. Divide pasta among bowls, top with fresh basil, and serve.

Spaghetti with Harissa Tomato Sauce

Saag Tofu

Makes 24 cookies | Ready in 25 minutes 

Soft and Chewy  Chocolate Chip Cookies

SERVES 4 | ready in 25 minutes

Make the salad: Bring large pot of water to a boil. Add pasta and cook according to package instructions. Once cooked, drain and rinse with cold water. Set aside.

In large salad bowl, combine bell pepper, broccoli, corn, and red onion.

Make the dressing: Using food processor, combine avocado, garlic, basil, sunflower seeds, lime juice, extra-virgin olive oil, and sea salt and pepper. Blend until smooth and creamy. If the avocado youu2019re using isnu2019t soft, you may need to add a touch more olive oil or water to make dressing creamier.

Add cooked pasta to salad bowl containing vegetables, and mix. Pour dressing over top and mix until combined. Top with broccoli or sunflower sprouts. Refrigerate for 2 hours before serving or enjoy immediately.

Lunch

Salad

Creamy Avocado Pasta Salad

SERVES 6 to 8 | ready in 45 minutes

In large soup pot, heat olive oil over medium and add onion. Sauteu0301 for 2 minutes, then add butternut squash and carrots. Sauteu0301 for 5 minutes, then add stock, celery, zucchini, and canned tomatoes. Give a stir, then add bay leaf, parsley, basil, oregano, garlic, and sea salt. Give another stir. Bring to a gentle boil, then reduce to a simmer for 15 to 20 minutes.

Enjoy immediately. To store, let soup completely cool before transferring to Mason jar. Freeze for up to 3 months or refrigerate for up to 1 week.

Soup

Cozy Vegetable Soup

Ayurvedic cooking builds flavor through cooking techniques and spices rather than a reliance on meat and animal products, so it can easily meld with a vegan diet.

They’ll warm you up right now 

Ayurvedic Comfort Foods

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