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'Chad and Derek just created the next required reading in plant-based cooking . . . Make your life easier, tastier, and Wicked Healthy with the Sarno boys' Michelle and Matt, New York Times bestselling authors of the Thug Kitchen series
'Whether you are going the whole vegan hog, or trying it a few days a week, this book is the perfect inspiration' The Lady
Hi, we're Chad and Derek. We're brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavours, crunchy textures, and all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet.
THE WICKED HEALTHY COOKBOOK presents a delicious game plan endorsed by every doctor and health organisation in the world: eat more plants. Chefs Chad and Derek Sarno are among the world's foremost authorities on plant-based cooking and here they share their secrets for making killer meals.
Celebrating the central role of beautiful, crave-able food for our health and vitality, Chad and Derek provide 129 recipes for everyday meals and fancy dinner parties alike and also show us how to kick back and indulge with drool-inducing recipes like:
Sloppy BBQ Jackfruit Sliders with Slaw
New England Style "Lobstah" Rolls
Grilled peaches with Vanilla Spiced Gelato
Mango Sriracha Caramel.
'Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!' Jane Land and Matthew Glover, founders of Veganuary
The Sarno brothers, cofounders of the Wicked Healthy website (which advocates an "80% healthy, 20% wicked" diet), along with veteran cookbook author Joachim, emphatically tell readers to eat their vegetables. The book jacket features a chef's apron and cleaver stained not with blood, but with beet juice. A good portion of the collection are hearty dishes in which vegetables play the part of animal proteins, and only five of the 129 recipes are salads. Examples include sloppy barbecue jackfruit sliders; New England lobster rolls made with "dense and meaty" lobster mushrooms; and seven different types of plant bacon created by marinating tofu, eggplant, or even rice paper in a questionable mix of soy sauce, maple syrup, sriracha and liquid smoke. Among the desserts detailed is a lemon cheesecake made with cashew cream and coconut butter. Happily, ingredient substitutions do not extend to the pasta in pasta dishes, which, for dishes such as porcini ravioli with garlic butter and sorrel, use actual durum wheat pasta and plant-based butter. The liveliest chapter, "Straight-Up Vegetables," boasts a rainbow of colors, captured by photographer Eva Kosmas Flores, in a spectrum of vibrant dishes like grilled purple cabbage, and painted Dijon potatoes, which employs a paint brush to top red potatoes with strokes of mustard. This varied assortment will appeal mostly to herbivores wishing to comfort their inner carnivore.