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docrotten · 2 years

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HOWLING II: YOUR SISTER IS A WEREWOLF (1985) – Episode 203 – Decades of Horror 1980s

“For it is written: the inhabitants of the Earth have been made drunk with her blood. …” Well, if it’s written, I guess it must be the real deal. Join your faithful Grue-Crew – Chad Hunt, Bill Mulligan, Crystal Cleveland, and Jeff Mohr – as they boldly venture to the Dark Country to get a gander at Christopher Lee and Sybil Danning in Howling II: Your Sister Is a Werewolf (1985).

Decades of Horror 1980s Episode 203 – Howling II: Your Sister Is a Werewolf (1985)

Join the Crew on the Gruesome Magazine YouTube channel! Subscribe today! And click the alert to get notified of new content! https://youtube.com/gruesomemagazine

A man discovers that his sister was a werewolf, and helps an investigator track down a gang of the monsters through the United States and eastern Europe.

Director: Philippe Mora

Writers: Robert Sarno & Gary Brandner (screenplay); Gary Brandner (based on the novel “The Howling II” by)

Selected Cast

Christopher Lee as Stefan Crosscoe

Annie McEnroe as Jenny Templeton

Reb Brown as Ben White

Marsha A. Hunt as Mariana

Sybil Danning as Stirba

Valerie Kaplanová [cs] as old Stirba

Judd Omen as Vlad

Ferdy Mayne as Erle

Jimmy Nail as Dom

Patrick Field as Deacon

Ladislav Krečmer as Father Florin

Ivo Niederle as Grigorie

Jan Kraus as Tondo

Howling II: Your Sister is a Werewolf is Crystal’s pick so obviously, this movie is awesome! She gets a kick from the werewolf orgy and the hot girls, and, of course, Christopher Lee looks awesome in his new wave sunglasses and his clubbing outfit. She even finds herself frequently singing the theme song.

On the other hand, Chad hates Howling II, with the exception of Christopher Lee. He just can’t get past the beginning of the movie which presents itself as a direct story sequel to The Howling (1981). Otherwise, he might be able to appreciate it as a trashy B-movie. Bill doesn’t love it near as much as Chad does, describing Howling II as failing on every level. In his view, the street puppets are scarier than any of the werewolves. Jeff had managed to avoid Howling II… until now. He laments the lack of consistency in the look of the werewolves and hated the cheesy re-creation of Dee Wallace’s character’s death from The Howling.

If you’re a fan of Howling II: Your Sister is a Werewolf like Crystal is, rejoice! At the time of this writing, the film is available to stream with ads from Tubi and PPV from iTunes.

For more adventures in lycanthropy, check out these other Decades of Horror episodes:

The Howling (1981) — Episode 97 — Decades Of Horror 1980s

Dog Soldiers (2002) – Episode 33 – Decades Of Horror 1990s And Beyond

The Wolf Man (1941) – Episode 39 – Decades Of Horror: The Classic Era

The Curse Of The Werewolf (1961) – Episode 84 – Decades Of Horror: The Classic Era

Abbott And Costello Meet Frankenstein (1948) – Episode 44 – Decades Of Horror: The Classic Era

An American Werewolf In London (1981) – Episode 70 – Monster Movie Podcast

Every two weeks, Gruesome Magazine’s Decades of Horror 1980s podcast will cover another horror film from the 1980s. The next episode’s film, chosen by Chad, will be Leviathan (1989), starring Peter Weller, Richard Crenna, Amanda Pays, Daniel Stern, Lisa Eilbacher, Michael Carmine, Meg Foster, Ernie Hudson, and Hector Elizondo.

Please let them know how they’re doing! They want to hear from you – the coolest, grooviest fans: leave them a message or leave a comment on the gruesome Magazine Youtube channel, on the website or email the Decades of Horror 1980s podcast hosts at [email protected]

Check out this episode!

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imaybeveganbutimnotpeta · 6 years

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Someone should tell these two that Asian veg folks have been working with mushrooms to replace meat for centuries...

#capitalism #veganism #veganfood #mushrooms #vegan #united kingdom #plantbased

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planetdrivenbrands · 3 years

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Episode 11: Martin Simpson, SVP Europe @ Marks Brand Design

Planet Driven Brands Podcast Martin Simpson. Martin is a designer by trade but is so much more than that as an expert in the packaging process and brand strategy & activation. Here Martin takes through the moral maze that is our responsibility to be more sustainable and how that plays out in the world of brands. "We all have a duty of care" Martin describes it as an 'amble' but its a far reaching discussion, both technical (on inks) and thought provoking - is there a 'shopping list of righteousness'? Martin firmly believes in brands mission to be 'simple, honest and consistent' and uses this to portray how consumers expect brands to share the duty of care. We cover specific topics such as 'The Planet Moment Of Truth' in packaging and we also chat about Wicked Kitchen and the leadership shown by Derek and Chad Sarno within the world of vegan food. As Martin says: "Customers have changed a little bit and so has the marketplace. No-one expects to suffer through a veggie burger; you expect to love it, and it should be loved, it's a thing of beauty." Martin, like all our panellists, is passionate about how we tackle the big issues around brands' responsibilities to the planet and it's a fascinating picture he paints in his own inimitable style Here, in Planet Driven Brands Podcast Martin Simpson he shares his wisdom and experience with us. I think you'll love it and I certainly enjoyed the chat :) If you'd like to meet Martin digitally, here is the Marks website and this is his LinkedIn profile About The Podcast The planet driven brands podcast is a library of thought leadership on brands and their responsibility to the welfare of the planet. We are about changing the world, one brand at a time. It may sound a little pretentious, but it is a real belief. We know brands have positive impacts on consumers and we want to bottle that! We will highlight brands as drivers for change and the role they play as influencers. This is a library of useful content for all to share. It's our small contribution. If you enjoyed this please do tell someone! If you'd like to subscribe please do so here: SUBSCRIBE Recruiting Thought Leaders We want to attract the best guests to come and tell us how we can harness the power of brands to help us build a better planets for all – people, animals, plants, the oceans – you get the drift! It may be a lofty aim; who knows, let’s find out. If you'd like to come on the show, I'd love to hear from you Nic is a brand consultant and has over 30 years experience with brands across agencies, consultancies and brand owners – here’s the LinkedIn profile! Here’s the RSS feed for the podcast should you wish to copy it! If you have any comments please get in touch. The same goes if you want to come and chat to us and be a star of our show Thanks for listening to the Planet Driven Brands Podcast Martin Simpson

Check out this episode!

#sustainability #brands #plant-based

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tmacks1 · 3 years

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We like fish but some can not have it for allergies and other reasons. Good Catch Foods makes fish burgers. This product has lots of protein, 21 g or 33% daily value with 6 plant protein blend. The algal oil gives it the fish taste. Also, algae has DHAs rather than EPA omega-3s. This makes it easier to digest. Also has 20% of daily value of iron, no cholesterol, no trans fat, vegan, Non-GMO Project Verified and others. There is some sodium of 24% daily value. Chad Sarno, chief culinary officer, felt this product and crab cakes challenged his team and push their boundaries. They proud of the outcome. #goodcatchfoods #algaloil #legumes #vegan #nongmoprojectverified #plantbasedfishburgers #DHA # chadsarno https://www.instagram.com/p/CJsSZuogoxL/?igshid=elr3e6zuoku3

#goodcatchfoods #algaloil #legumes #vegan #nongmoprojectverified #plantbasedfishburgers #dha

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mhaase1 · 4 years

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3 tasty techniques to include more plant-based food into your diet (and dessert) – Day-to-day Information

Possibly you are vegan, or perhaps perhaps attempting to limit your meat consumption, but no matter what reason it is easier than ever before to accept a plant-based way of life.

Common brands just like the Impossible Burger have actually blown available the entranceway of possibility. The options get far and past. To provide you with a style of this variety arriving at specialty markets, supermarkets and restaurants, we centered on three plant-based ways to break fast, lunch or dinner, and dessert.

Sound great? Read on…

Reveri flavors feature vanilla almond blossom, purple mint processor chip, chocolate woodland and strawberry patch. (Courtesy picture)

Reveri fulfills your nice enamel without sugar or dairy. (Courtesy image)

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The gallery will resume inseconds

The stuffing of Veggie Grill’s All-Day Breakfast Burrito includes Just Egg. (Courtesy image)

Simply Eggs be be moving in shops in the coming days. (Courtesy image)

Jest Egg scrambles like egg but it’s made from plants. (Courtesy image)

Clothed great Catch crab-free cakes. (Courtesy image)

Great Catch fish-free spicy tuna moves. (Courtesy image)

No yolk. This music eggs

The Veggie Grill chain recently introduced the All-Day Breakfast Burrito filled with simply Egg, an item created from an ingredient based on mung bean.

It’s additionally served during the brunch area Bluebird Brasserie in Sherman Oaks.

While other substitutes need additional measures such as for example including water or blending, simply Egg comes ready-to-pour in a 12-ounce container. Merely pour the liquid into a pan and prepare as you would the standard egg.

The vegan egg doesn’t simply prepare, look and taste like real thing, nonetheless it features comparable amount of protein.

In some weeks, you’ll be able to get a hold of Just Egg into the egg situation (a positioning similar to the Beyond Burger when you look at the meat instance) at Gelson’s, Sprouts and Vons with nonetheless more markets in the future.

Find an operating variety of where Just Egg has already been accepted here.

Nothing fishy about this

Chefs Derek and Chad Sarno, the brothers which co-authored “The Wicked Healthy Cookbook” and now focusing on a food and travel docu-series with Woody Harrelson, tend to be gearing up when it comes to launch of Good Catch in December.

The fish-free line of products mimics the style and flaky surface of tuna and crab with protein-heavy legumes (a blend of pea, soy, chickpea, lentil, fava and navy beans) and sea algae oil. It contains no milk, gluten or GMO.

Additionally, it’s shellfish- and allergen-free.

Good Catch services and products should include fish-free tuna burgers, crab-free desserts, and ready-to-eat fish-free tuna straight-out of pouch.

Other choices readily available include a variety of plant-based seafood from Sophie’s Kitchen (available at Whole ingredients, Sprouts, Pavillions, and Vons), sushi-ready Ocean Hugger ingredients’ Ahimi tuna made of tomato (offered at L.A.-based Whole ingredients and served at North Shore Poke Co in Huntington seashore) while the soy-based Gardein (Sprouts, Stater Bros., Albertsons, Vons, Ralphs).

The newest scoop

If you peruse the frozen meals area, you’ve most likely observed more plant-based ice cream alternatives popping up.

Santa Barbara-based brand Reveri is just the latest. The frozen dessert contains entire vegetables & fruits, having its Chocolate woodland and Vanilla Almond Blossom tastes, particularly, delivering sweetness which wealthy mouthfeel you anticipate from advanced ice-cream but without milk, included sugar or fat.

And indeed, they’re also gluten- and GMO-free.

Reveri averages 82 calories for a half-cup helping and comes in four flavors, including Purple Mint Chip and Strawberry Patch. Having attempted them all, the vanilla featuring its sign of marzipan while the Belgian dark chocolate with crunchy natural cocoa nibs are especially flavorful, wealthy and creamy.

Discover the brand online or at specialty stores like Follow Your Heart in Canoga Park, Corner shop in San Pedro, and Erewhon Market areas across better l . a ..

Also attempt avocado-based Cado (Mother’s Market, Gelson’s, Bristol Farms, Whole Foods), dairy-free So tasty (Food 4 Less, Stater Bros., Target, Walmart, Sprouts) and Coconut Bliss, which creates frozen coconut milk snacks and chocolate-dipped taverns (available at Smart and Final, Ralphs, Whole ingredients).

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hkformalengwriting · 4 years

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Free Children Cooking Series – Chad Sarno’s Wicked Healthy Kids Series Shows How to Make Vegan Food (TrendHunter.com) (TrendHunter.com) Acclaimed vegan chef, Chad Sarno, co-founder of ‘Wicked Healthy — a line of vegan food products and cookbooks— recently — recently launched a series of free online cooking videos for... More:

#Bon Bon Lifestyle Webazine

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topbooksindiet · 5 years

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Raw and Beyond - Victoria Boutenko, Elaina Love & Chad Sarno http://dlvr.it/RHVgxw http://dlvr.it/RHVgxw

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chardscarf12-blog · 5 years

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Wicked Healthy - Cookbook Review & Giveaway!

Here's a super fun and exciting new vegan cookbook to tell you about! I am so stoked to be a part of the Wicked Healthy blog tour. This book is so beautiful and interesting!

For years it seemed like every vegan cookbook that was published was aimed at people who had never heard of avocado toast or overnight oatmeal. I like those things as much as the next vegan, but I don't personally need a recipe for them. Also, I'm super, super stoked that there are so many wonderful cookbooks to support people who are starting their vegan journeys. That said, it is so exciting and thrilling when I get my hands on a cookbook that is NOT aimed at beginners.

roasted garlic, oh how I love thee

Wicked Healthy is such an exciting book - it's aimed at a competent home chef who loves cooking and loves innovative and adventurous flavors. The book is absolutely beautiful and is really fun and inspiring just to read. Wicked Healthy is written by two brothers, Chad and Derek Sarno, and there is a distinctly masculine tone to the writing - like two brothers playing and sparring in the kitchen. It's not off-putting though, and it's nice to see this voice in a vegan cookbook, since that genre is largely dominated by female authors. Both brothers are also trained chefs, and that is another cool thing about this book - I didn't just make great recipes from it, I also learned some fun and useful new-to-me kitchen techniques from their recipes. I really love that!! It's so exciting when a good book also teaches you how to improve your own skills in the kitchen.

super, super thin bread slices - a trick I learned from Wicked Healthy:

freeze the bread first and then slice it into the thinnest slices ever! GENIUS.

(this recipe is at the end of this post!)

As soon as this book arrived, I started flipping through it, staring at all the amazing pictures, and writing up a (long) list of all the recipes I wanted to try. Happily, the next week was the birthday of one of my very best besties and I had invited her and her family over for dinner. I decided to make five different recipes from Wicked Healthy to celebrate!

When you love someone that much, you can make an entire 5-course meal out of recipes you've never tried before, because you know they will forgive you if the whole thing is a bust. Luckily, not a single thing I made was a bust. Far from it - we all loved our meal, and we had such a super fun evening together.

1st course:

Cucumber, Celery, Green Apple, and Kale Juice!

(from Juices and Cocktails / Juices and Coolers chapter)

Lately I've been kinda into green juice! I don't have a juicer though, so I pureed everything in my Vitamix and then strained it through several layers of cheesecloth. This recipes makes two big glasses of green juice, but I made 5 little appetizer / palate cleanser glasses - one for each of us. It was very yum - perfect hint of sweet from the apple, and a good balance of flavors!

2nd Course:

Roasted Beet Salad with Citrus and Tarragon Cashew Cream

I have the recipe for this beautiful and delicious salad at the end of this post! Check it out!

Wow, dudes. Check this biz out. I was very proud of myself. I got this plating idea straight from the photos in the book - because as you have probably noticed, I am not generally a plating wiz. I am more like an eating wiz. It was so fun to make something so gorgeous and have it all plated and ready when my friends arrived. I really wanted her to feel special!

This dish was so fun to prepare - there were many components, but none of it was difficult. The beets are roasted, the citrus is supremed, the little toasties are toasted, the tarragon cashew cream is pureed, the greens are tossed in dressing... It was such a pleasure to just take my time and enjoy all the different processes, and especially to have it all come together in such a beautiful and delicious result.

feeling pleased with the outcome!

3rd Course:

Minted Pea Ricotta and Zucchini Toasts

Oh man, I think these beautiful little toasts might have been my favorite recipe of the evening. These were so delicious - delicate and bursting with perfectly balanced springtime flavors. These toasts would be appealing for breakfast, lunch, or dinner! The toasts have a lovely ricotta mixture, topped with lightly seared zucchini ribbons, and a sprinkle of microgreens. I used my panino press to just lightly grill the zucchini ribbons. Lightly cooking the zucchini ribbons made them softer for a more delicate curl, prettier, and more tasty too. Win-win-win!

The Minted Pea Ricotta mixture is absolutely stunning - a hint of lemon zest, shallot, and fresh peas (or frozen if it's not peak pea season!). One suggestion in the book is to use that ricotta mixture in homemade ravioli, which would definitely be 100% amazing and I would like to try that!

The recipe calls for Kite Hill Ricotta as a base for the Minted Pea Ricotta. To that point, this book does call for a few brand name items in some of the recipes (Kite Hill ricotta, Ninja Squirrel Sriracha, Beyond Meat burgers). That's not always my favorite thing in a cookbook, but I don't mind it in this case. If you don't have access to those brands, you could easily adapt. And the recipes themselves really add a lot, so it's never just a recipe for a store-bought burger with ketchup on it or whatever.

You can find this recipe over here at Adventures In Cooking's blog post about Wicked Healthy

SO GOOD

4th Course:

Roasted Cauliflower Fagioli

(from Soups and Stews chapter)

I love a good veggie stew, and I loved the idea of repurposing Pasta Fagioli with a whole head of roasted cauliflower instead of all the pasta... to make it more veggie-dense. Three cheers for veggies! That said, I did also use the optional suggestion to add some little noodles - I used some of my tiny little noodles that are so small they are practically Israeli couscous.

We all loved this summery stew, and there was even some left over for me to enjoy the next day. The recipe intro says that this stew will be even better the next day, and - uh - that was true! Next time I will just make it a day ahead of when I intend to eat it! Ha ha.

This cookbook definitely has recipes-within-recipes: for example, in order to make this, I made the Nana Sarno's Red Sauce. Not paying attention, I ended up making about 8 cups of red sauce, when the Fagioli recipe only called for two cups. I used some later for another recipe from the book and froze some to enjoy later as well.

5th Course:

Drunken Berries with Amaretto Gelato and Ninja Nuts

YESSSSSSSS. Hot DAMN this dessert was seriously something special. I won't lie... it was also a lot of work. But I was in the mood for a culinary adventure and I enjoyed every moment of the process. All the recipes in this book came together as described in the write ups, no surprises and no instances where something took twice as long to cook or burned in half the time. You know what I'm talking about. Because the recipes were so well-written, that made it easier and not stressful to embark on a big project like this.

This was a real recipe-inside-a-recipe adventure:

Make the Mango Sriracha Caramel, to make the Ninja Nuts.

Make the ice cream base, chill, churn the ice cream

Cut and macerate the berries.

Assemble.

EAT!!!

Almost all the desserts in this book (there aren't too many) are fancy, complicated special-occasion deserts like this. Obviously, you could just make individual components - but based on our experience of this glorious gastronomic delight, I would suggest going the whole nine yards. This was seriously such a special and delicious combo of flavors and textures. Each component - the berries, the gelato, and the nuts - were excellent on their own, and just glorious in combination with each other! I'm quite sure that this was the best homemade ice cream I've ever made. Excellent flavor and texture.

Mango Sriracha Caramel

This caramel sauce is called for in making the so called "Ninja Nuts" that were part of the dessert. It is so delicious! I made a half-batch, and was still left with a whole lot left over (the nuts recipe only calls for 3 tablespoons). Luckily, it is delicious, and it lasts a little while in the fridge. I couldn't find 100% mango juice, so I used mango-apricot juice, which worked wonderfully. The finished product is carmelly, mango-y, apricot-y, with a nice spicy kick at the end. So good!

Ninja Nuts!

These "ninja nuts" (so called because the recipe suggests using Ninja Squirrel Sriracha) are toasted almonds coated with the Mango-Sriracha caramel. I made these tasty little power nuggets to go with our dessert, but then Mr. VE&T completely fell in love with them and declared them to be the "all time flavor of flavors." So I have made several more batches since then! Once you've made the caramel, these are quick and easy to make. But be warned, they are really hard to stop eating!

Beautiful berries macerating in a Chambord base

The "Drunken Berries" component of the dessert was just lovely - fresh berries macerated in a mix based on Chambord liquer. What a great idea. And it was so nice to pour a little extra of the liquid over the gelato. Such a great combo with the somewhat-subtle Amaretto Gelato.

Since that dinner party, I've also made the Whole Roasted Zucchini with Red Sauce

and the Sriracha Kung Pao Brussels and Tofu (but I made it with broccoli) - which was an instant favorite! There are still so many more recipes that I have my eye on to try:

Bibimbap

Grilled Cabbage with Mint and Peanut Butter Sauce

Kale and Avocado Salad with Wild Rice and Grapes

Spring Agnolotti

Black Garlic and Chive Panisse

Corn Dumplings in Corn Broth

Reuben on Dark Rye

Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries

... and so many more!

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*GIVEAWAY!!*

I am so stoked that the publishers have offered for me to do a giveaway! To enter, just leave a comment on this blog post and tell me about your favorite fancy recipe to tackle at home, or what you'd like to try from this book, or really anything nice and relatively on-topic! Also, make sure to include your email address or a way to reach you, or I will just pick a different winner. Good luck!

Also, check out their Wicked Healthy Facebook page - they have links to other reviews and giveaways as well as some great videos with more recipes to try out.

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Roasted Beet Salad with Citrus and Tarragon Cashew Cream

Serves 6-8

This was the most popular salad at my SAF Restaurant in London. Over the years since then, I’ve served it at many supper clubs and dinners. It’s always a hit. Slow roasting the baby beets gives them a deep sweetness that balances the earthiness. Watercress brings sharpness and bite. Cashew cream contributes richness. Sherry vinegar has the spark. Bread crisps give it crunch. Between the textures and flavors—and even the colors—this sexy dish just hits all the buttons. —Chad

INGREDIENTS

ROASTED BEETS

12 small beets (3 pounds), rinsed, stems trimmed

1½ tablespoons everyday olive oil

3 sprigs fresh lemon thyme or regular thyme

Sea salt and freshly ground black pepper

4 slices fresh lemon

2 tablespoons sherry vinegar

1½ tablespoons chopped fresh chives

BREAD CRISPS

1 small baguette (about 6 inches), frozen

1 tablespoon everyday olive oil, for pan-frying

1 teaspoon granulated garlic

½ teaspoon sea salt

ASSEMBLY

About 1 cup Tarragon Cashew Cream (see below)

2 grapefruits or oranges, segmented

1 cup small watercress leaves or microgreens

½ tablespoon best-quality extra-virgin olive oil

Squeeze of lemon

Flake salt, such as Maldon

Cracked black pepper

TARRAGON CASHEW CREAM

Makes About 1¾ Cups

INGREDIENTS

1½ cups raw cashews

About 1/3 cup water

Juice of ½ lemon

2 tablespoons nutritional yeast

1½ tablespoons minced fresh tarragon

METHOD

1. FOR THE BEETS: Preheat the oven to 250ºF. Cut a giant sheet of foil twice the length of a baking sheet and place half of it on the pan.

2. In a bowl, toss the whole beets with the oil and thyme sprigs and season with salt and pepper. Pour the beets onto the foil and scatter on the lemon slices. Leave space between the beets so they can steam. Fold over the other half of the foil and crimp all the edges, sealing the package tightly. Place the pan in the oven and slow roast until the beets are tender enough for a fork toslide in and out easily, 50 to 60 minutes, depending on the size of the beets. Open the package and let cool.

3. When cool, put on some gloves to prevent staining yourself and peel away the beet skins with a paring knife (not under running water). Then slice the beets into small wedges. At this point the beets can be chilled in the fridge for a day or two before serving.

4. Just before serving, toss the beet wedges in a bowl with the vinegar and chives. Taste a wedge, then season with more salt and pepper until it tastes good to you.

5. FOR THE BREAD CRISPS:

Defrost the bread slightly.

6. Heat the oil in a frying pan over medium-high heat.

7. While the bread is semi-frozen, cut into paper-thin slices on a mandoline. Place each slice one-by-one into the hot pan and cook until lightly browned and crisp, turning for even cooking, about a minute per side. Place on paper towels and immediately season with granulated garlic and salt. They will crisp up as they sit.

8. TO ASSEMBLE EACH PLATE:

Spread 1 to 2 tablespoons cashew cream in a line on the bottom of the plate. Arrange the beets, citrus segments, and bread crisps over the cashew cream, alternating the pieces.

9. Toss the watercress with the olive oil and lemon juice in a small bowl. Arrange the dressed watercress over the top of the salad. Finish with a pinch of flake salt and cracked black pepper.

PRO TIPS

*To get a jump on things, make the cashew cream and beets up to 2 days ahead and chill them in the fridge. You can even make the bread crisps a day ahead. Then just assemble everything and serve.

*Look for a mix of colorful beets like orange, red, and Chioggia (candy cane).

*Instead of crisping the bread in a pan, you could toss the paper-thin slices with olive oil and bake in a single layer at 350ºF until crisp.

Excerpted from the book THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno.Reprinted with permission of Grand Central Life & Style. All rights reserved.

Source: http://veganeatsandtreats.blogspot.com/2018/06/wicked-healthy-cookbook-review-giveaway.html

#read more #see more #check it out #interesting #learn more

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topcookbooks · 5 years

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The Wicked Healthy Cookbook - Chad Sarno, Derek Sarno, David Joachim & Woody Harrelson https://books.apple.com/us/book/the-wicked-healthy-cookbook/id1294330416?uo=2&utm_source=dlvr.it&utm_medium=tumblr https://books.apple.com/us/book/the-wicked-healthy-cookbook/id1294330416?uo=2&utm_source=dlvr.it&utm_medium=tumblr

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mrmrsvegan · 7 years

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How did Kristen get so good at cooking (especially healthifying foods)? Did she study somewhere or is it all from experimentation? Looking to become a better chef😇

years & years of trial & error & keeping a journal with all her recipes. We have had a few group lessons over the years where we picked up some nice tricks from Chad Sarno & Jessie Miner. We also own about 100+ vegan cookbooks :) Isa Chandra Moskowitz was always my fav. Mary McDougall has always been our goto, too. We have been sharing healthy vegan recipes for over a decade on our old blog :) We still pull it up for certain ones. thehealthyvegans.com

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instantdeerlover · 4 years

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Gathered Foods, Makers Of Good Catch® Plant-Based Seafood, Appoints Christine Mei As New Chief Executive Officer added to Google Docs

Gathered Foods, Makers Of Good Catch® Plant-Based Seafood, Appoints Christine Mei As New Chief Executive Officer

Gathered Foods, makers of Good Catch® plant-based seafood, announced the appointment of Christine Mei as Chief Executive Officer. Mei will lead the growth and expansion of Gathered Foods as a preeminent innovator in the plant-based food industry.

Mei is a global leader with over 30 years of CPG industry experience, having enjoyed assignments living in the US, China, and Hong Kong. She has built her career across a wide spectrum of roles in marketing, strategy, sales, and operations while having managed teams around the world in developed, developing, and emerging countries. Mei has held various leadership positions at companies including Beiersdorf, Royal Philips, The Coca-Cola Company, Nike and Procter & Gamble. She holds a B.S. degree in Chemical Engineering from The University of Texas and an MBA from Rice University. Most recently, she has been an investor and mentor for SKU, a CPG accelerator based in Austin, TX, where she advised start-up companies.

“I’m so energized about the tremendous potential for the Good Catch brand. In fact, the future of the entire plant-based food industry is on a trajectory of positive disruption,” said Mei. “It’s both humbling and exhilarating to be able to amplify social impact through purposeful innovation in the plant-based seafood space. I’m really looking forward to collaborating with co-founders Chris Kerr, Chad and Derek Sarno to set Good Catch onto its next curve of growth.”

Previously, Co-Founder Chris Kerr held the title of CEO. With Mei’s appointment, Kerr will remain active and involved in his role as Executive Chair, working alongside Mei and the team to steer the growth of the company. Mei’s Austin presence further establishes Good Catch’s footprint in a city known for its start-up culture.

“At Gathered Foods, we thrive on collaboration and bringing together creative minds to join our mission to make a difference,” said Chris Kerr, Co-Founder and Executive Chair of Gathered Foods. “We’re beyond excited to have been able to attract someone like Christine to lead our enterprise. She brings such a wealth of experience in the CPG space, with a focus on catapulting brands to their full potential. The future of our brand is bright and we are excited for what’s to come with Christine at the helm.”

With Mei’s appointment as CEO, Good Catch plans to continue its momentum as a leader in the plant-based protein sector. Following an exciting start to the year with the news of a $36.8 million Series B Financing Round, Good Catch expanded its distribution footprint on an international scale with its Tesco launch in the UK. In recent months, Good Catch announced a joint distribution venture with Bumble Bee Foods, as well as new backing from celebrities Woody Harrelson, Shailene Woodley, Paris Hilton and Lance Bass, which signifies the overwhelming belief in the future of plant-based seafood. Earlier this month, the brand also announced the launch of its new line of frozen appetizers and entrees across the East Coast with further distribution rolling out later this year.

About Good Catch

Good Catch is a chef-driven revolutionary food company developing flavorful, 100% plant-based seafood alternatives. Founded by pioneering chefs Derek and Chad Sarno, Good Catch products offer the taste, texture, nutrition, and experience of seafood without harming the environment. United by love of good food, plant-based eating, and animal welfare, Good Catch is on a mission to raise consciousness, reduce harm, and preserve environmental resources, all while delivering a great culinary experience. The team is dedicated to creating great-tasting plant-based foods for everyone, from vegan to omnivore and everything in between. Good Catch Plant-Based Fish-Free Tuna is available nationwide in three versatile flavor offerings including Naked in Water, Mediterranean, and Oil & Herbs. Good Catch’s newly launched frozen appetizers and entrees are available in retailers across the East Coast, with wider distribution planned for later in 2020. Visit GoodCatchFoods.com and follow @goodcatchfoods on Facebook and Instagram.

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furmark6-blog · 5 years

Text

Wicked Healthy - Cookbook Review & Giveaway!

Here's a super fun and exciting new vegan cookbook to tell you about! I am so stoked to be a part of the Wicked Healthy blog tour. This book is so beautiful and interesting!

roasted garlic, oh how I love thee

super, super thin bread slices - a trick I learned from Wicked Healthy:

freeze the bread first and then slice it into the thinnest slices ever! GENIUS.

(this recipe is at the end of this post!)

1st course:

Cucumber, Celery, Green Apple, and Kale Juice!

(from Juices and Cocktails / Juices and Coolers chapter)

2nd Course:

Roasted Beet Salad with Citrus and Tarragon Cashew Cream

I have the recipe for this beautiful and delicious salad at the end of this post! Check it out!

feeling pleased with the outcome!

3rd Course:

Minted Pea Ricotta and Zucchini Toasts

You can find this recipe over here at Adventures In Cooking's blog post about Wicked Healthy

SO GOOD

4th Course:

Roasted Cauliflower Fagioli

(from Soups and Stews chapter)

5th Course:

Drunken Berries with Amaretto Gelato and Ninja Nuts

This was a real recipe-inside-a-recipe adventure:

Make the Mango Sriracha Caramel, to make the Ninja Nuts.

Make the ice cream base, chill, churn the ice cream

Cut and macerate the berries.

Assemble.

EAT!!!

Mango Sriracha Caramel

Ninja Nuts!

Beautiful berries macerating in a Chambord base

Since that dinner party, I've also made the Whole Roasted Zucchini with Red Sauce

and the Sriracha Kung Pao Brussels and Tofu (but I made it with broccoli) - which was an instant favorite! There are still so many more recipes that I have my eye on to try:

Bibimbap

Grilled Cabbage with Mint and Peanut Butter Sauce

Kale and Avocado Salad with Wild Rice and Grapes

Spring Agnolotti

Black Garlic and Chive Panisse

Corn Dumplings in Corn Broth

Reuben on Dark Rye

Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries

... and so many more!

---------------------------------------------------------------

*GIVEAWAY!!*

Also, check out their Wicked Healthy Facebook page - they have links to other reviews and giveaways as well as some great videos with more recipes to try out.

---------------------------------------------

Roasted Beet Salad with Citrus and Tarragon Cashew Cream

Serves 6-8

INGREDIENTS

ROASTED BEETS

12 small beets (3 pounds), rinsed, stems trimmed

1½ tablespoons everyday olive oil

3 sprigs fresh lemon thyme or regular thyme

Sea salt and freshly ground black pepper

4 slices fresh lemon

2 tablespoons sherry vinegar

1½ tablespoons chopped fresh chives

BREAD CRISPS

1 small baguette (about 6 inches), frozen

1 tablespoon everyday olive oil, for pan-frying

1 teaspoon granulated garlic

½ teaspoon sea salt

ASSEMBLY

About 1 cup Tarragon Cashew Cream (see below)

2 grapefruits or oranges, segmented

1 cup small watercress leaves or microgreens

½ tablespoon best-quality extra-virgin olive oil

Squeeze of lemon

Flake salt, such as Maldon

Cracked black pepper

TARRAGON CASHEW CREAM

Makes About 1¾ Cups

INGREDIENTS

1½ cups raw cashews

About 1/3 cup water

Juice of ½ lemon

2 tablespoons nutritional yeast

1½ tablespoons minced fresh tarragon

METHOD

1. FOR THE BEETS: Preheat the oven to 250ºF. Cut a giant sheet of foil twice the length of a baking sheet and place half of it on the pan.

4. Just before serving, toss the beet wedges in a bowl with the vinegar and chives. Taste a wedge, then season with more salt and pepper until it tastes good to you.

5. FOR THE BREAD CRISPS:

Defrost the bread slightly.

6. Heat the oil in a frying pan over medium-high heat.

8. TO ASSEMBLE EACH PLATE:

Spread 1 to 2 tablespoons cashew cream in a line on the bottom of the plate. Arrange the beets, citrus segments, and bread crisps over the cashew cream, alternating the pieces.

9. Toss the watercress with the olive oil and lemon juice in a small bowl. Arrange the dressed watercress over the top of the salad. Finish with a pinch of flake salt and cracked black pepper.

PRO TIPS

*To get a jump on things, make the cashew cream and beets up to 2 days ahead and chill them in the fridge. You can even make the bread crisps a day ahead. Then just assemble everything and serve.

*Look for a mix of colorful beets like orange, red, and Chioggia (candy cane).

*Instead of crisping the bread in a pan, you could toss the paper-thin slices with olive oil and bake in a single layer at 350ºF until crisp.

Source: http://veganeatsandtreats.blogspot.com/2018/06/wicked-healthy-cookbook-review-giveaway.html

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