May 21, 2018
The Wicked Healthy Cookbook | Review, Recipe, and Giveaway [Giveaway CLOSED]
It’s here! It’s here! The Wicked Healthy Cookbook is finally released and I am so happy!
If you’re not familiar with Chad and Derek Sarno, the brothers from Wicked Healthy, then get up from underneath that rock and get to know them!! These guys have have worked as Global Chefs at Whole Foods Market and currently teach students around the world about healthy eating…and they are damn good at it.
Their approach is simple:
“Celebrate what tastes great in the world of plants. Our overall food philosophy is simple: shoot for 80% healthy and 20% wicked and you’ll be 100% sexy.”
Upon receiving the cookbook and looking through all of the amazing recipes, (I’m talking New England Lobster Rolls, Taco Bar with Taco Ticklers, and Sriracha-Kung Pao Brussels Sprouts and Tofu) one recipe in particular caught my eye.
King Satay with Spicy Peanut Ginger Sauce. Asian inspired and mushroom based (I LOOOOVE any and all mushrooms), I knew this was the recipe I had to recreate first!
The recipe is fairly easy and requires most ingredients you probably already have in your refrigerator and pantry! We start with the stems of king oyster mushrooms (save the caps for stir fry, soup, pasta, or mushoom stock), and transform them into the most delicious slightly spicy/slightly sweet, smoky, meaty skewers I have ever tasted. And the spicy peanut ginger sauce! That sauce is heaven on earth!
Just like the cookbook, I garnished my King Satay with Spicy Peanut Ginger Sauce with cilantro, chopped chiles, andlime wedges. My only complaint is that these were so good, I ate them faster than you can say “Wicked Healthy”.
I am so excited to be sharing the recipe for these King Satay with Spicy Peanut Ginger Sauce, and I cannot wait to make more reciped from the Wicked Healthy Cookbook. In honor of this wicked release, I’m hosting a giveaway for your very own copy of this cookbook through Instagram! Make sure to check out my post @eat_figs_not_pigs dated May 21st for full details on how to win!
I’ll be picking a winner on Tuesday, May 29th! Until then, if you give this recipe a try, let me know how much you enjoyed it!
Til next time, friends!!!
XOXO
- 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 oil
- 1 cup smooth peanut butter
- ⅓ cup low-sodium tamari or soy sauce
- ⅓ cup fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced or pressed
- ¼ teaspoon smoked paprika
- 1 Thai chile, chopped; or ½ teaspoon red pepper flakes
- ½ to 1 cup water
- FOR THE MUSHROOMS: Slice off the mushroom caps and save for another use (see Pro Tip). Trim the bases so the stems are clean. (In the next steps, you’ll be pressing the mushroom stems to make them thinner, flatter, and more pliable for skewering.)
- Heat a large heavy pan (such as cast iron) over medium-high heat. When it’s hot, swirl 3 tablespoons of the oil in the pan to coat the bottom, then add the mushrooms. After a minute or so, use a second heavy pan or a couple of foil-wrapped bricks to weight down and press/sear the mushrooms. Cook for 2 minutes, then pour the water around the mushrooms. (The steam will help soften themushrooms and flatten the round shape into a squarer shape, which is easier to skewer.) Continue pressing for 2 to 3 minutes, then flip the mushrooms over. When the ’shrooms are tender and pliable, 2 to 3 minutes longer, remove them to a work surface. Let cool for 15 minutes or so.
- Meanwhile, mix together the remaining 2 tablespoons oil and the tamari, agave, sriracha, and hot chile oil to make your marinade.
- When the mushrooms are cool, slice them lengthwise into strips about ¼ inchthick. Arrange the strips in a single layer on a baking sheet and brush them all over with the marinade, using it all. Let marinate at room temperature for at least 1 hour. Or, if you have time, cover and marinate in the refrigerator for up to 2 days. The longer you marinate, the more flavor you’ll get.
- Soak a handful of wooden skewers in water to cover for 30 minutes. When ready to cook, preheat the oven to 350ºF. Thread each strip of mushroom on a skewer, making as many ribbon folds as possible without breaking the mushroom. Place the skewers on a baking sheet and bake in the hot oven until lightly browned, 20 to 30 minutes.
- FOR THE SAUCE: Combine all the ingredients in a blender and buzz it all up until smooth. For a thicker sauce, use less water; use more to make it thinner.
- Drizzle a little sauce over the skewers before serving with the remainder on the side for dipping.
1. Switch it up and use almond butter or cashew butter in the sauce instead of peanut butter.
2. Garnish with fresh cilantro, chopped chiles, and lemon or lime wedges for squeezing.
I used to love eggs benedict years ago and this is definitely in my future!!!!!!!!!!!!!!!!!!!!