Incredible, vegan, King Oyster Scallops, made from King Oyster Mushrooms! Recipe from The Wicked Healthy Cookbook, and makes for an impressive appetizer.
I’ve been following the Sarno brothers for YEARS, so you may have an idea about how excited I was to see that they’ve put together an incredible cookbook, that just The Wicked Healthy Cookbook came out. And wow, is gorgeous! If you’re not familiar with Chad and Derek, check out their site and see how much they’ve got going on (hint: it’s a lot).
This book is great for those of you who absolutely love food and cooking. The Sarno bros put together dishes that inspire, teach new techniques, and are above all, damn delicious! With chapters like “Healthy Food Doesn’t Have to Taste Like Shit”, “Nature’s Candy”, and “The Conscious Cook’s Mindset”, they bring you in with their mushroom innovations, and get you to stay with their food philosophy.
I chose the king oyster mushroom scallops, as they caught my eye, and seem like an awesome idea! I’ve seen the concept from Olives for Dinner, before, but wanted to follow the Sarno execution and see what it’s all about. I’ll tell you what, I was not disappointed in the least! They were simpler to prepare than I had anticipated (though I skipped the corona butter), and tasted amazing. The mushroom texture was really similar to what I remember scallops being like!
And before I get to the recipe, here are some other dishes I’m planning on giving a go! Recipes such as: Smoky Poutine, King Satay with Spicy Peanut-Ginger Sauce, and Corn Dumplings in Coconut Corn Broth, are making me drool. You can find TWHC where books are sold and on amazon! Now, for the star, King Oyster Scallops:
Here, creamy avocado and iron-rich tahini come together to make a delicious, super-simple, dish! This avocado tahini pasta is great for a quick dinner, or make-ahead lunch. Vegan, gluten-free, soy-free, and nut-free.
It’s avocado season! That means that the trees my parents have are loaded down with these highly popular fruits. I’m truly grateful that they’ve had trees since I was very little, no matter the house! My eyes may have been bigger than my fridge the last time I brought some back to Vegas, so I’ll have a few avocado recipes coming your way. There are worse things in life, right? 😉
First, I wanted to create a recipe that was savory, but wasn’t guacamole. Nothing against guac, it’s just been done a million times; though I do love my Roasted Veggie Guacamole recipe. This avocado tahini pasta came to mind when I needed to feed myself, late one night. Hmm.. It needed to be quick, fairly healthy, and use up some of these avocados! A few minutes later, I had the first version of this dish.
While I enjoyed this most at just cooler than room temperature, you can also leave it in the refrigerator to chill until serving. I wouldn’t recommend eating it warm, but that’s mostly because warm avocado is a little weird to me. Aside from eating this as a meal, you could easily serve it as a side at a barbecue or party.
Next up, I’m thinking avocado raspberry popsicles! If there’s anything else you’d like to see done with avocados, let me know in the comments. <3
Just in time for summer, these BBQ Bean Bowls are a sampler of everything you love at a cookout! Grilled corn and pasilla peppers, vegan coleslaw, quick bbq beans, plus, some cumin-spiced quinoa to make it a well-rounded meal.
Memorial day is just around the corner, and what good is it without some grilling? Okay, it’s also great for remembering those who have died while serving in the United States Armed Forces, but to me, that goes without saying. So, while you’re remembering those no longer with us, surround yourself with people you love, and some good eats.
These BBQ bean bowls are kind of close to a bowl recipe from Vegan Bowl Attack!, but simpler and come together pretty quickly! I even took the short cut of buying cole slaw cabbage mix, so that I didn’t have to shred my own. It didn’t hurt that it was leftover from a previous shoot I had done, which may have been the source of inspiration?
Here are BBQ Bean Bowls tips and customization ideas for you:
- Once you grill the corn and cut it into quarters, top it with whatever you like. Such as vegan butter & parm, Cajun spice shake, or fresh herbs with a pinch of salt!
- Same goes for the quinoa, I seasoned it with cumin, salt and bay leaves, but you can add fresh cilantro or oregano, plus diced tomatoes.
- I grilled pasilla peppers because they are what I had on hand, but any bell pepper or similar pepper will work in its place!
Now, enjoy your weekend and let me know if you make this delectable dish. Stay safe out there, friends! <3
