Wild Blog — Recipes

Wild Recipe: Matcha Veggie Patties

Ingredients

• 1 1/2 cup cooked Chickpeas
• 1 tsp Wild Matcha Powder
• 2 tbsp Tapioca Flour
• 1/4 cup minced Carrots
• 1/4 cup minced White Onion
• 2 minced Garlic Cloves
• 1/3 cup chopped Spinach
• 1/4 cup chopped Parsley
• 1 tsp Wild Himalayan Salt
• Pinch of Pepper
• Olive Oil (or alternative cooking oil)

Sauce

• 1 can Coconut Milk or Coconut Milk Powder
• 2 tbsp Tahini
• 1 tsp Wild Turmeric
• 1/4 tsp Wild Himalayan Salt
• A small squeeze of Lemon
• Pinch of Cayenne Powder
• 1/4 tsp Curry Powder

Directions

1. Mash cooked Chickpeas with a fork (or add to a food processor), then mix in all remaining ingredients, aside from oil.
2. Form mixture into patties of the desired size then cooks on a pre-heated cast iron skillet with oil.
3. Cook until lightly browned, flipping patties to ensure both sides are cooked.
4. Place on a paper towel to remove excess oil.
5. Add preferred toppings, and enjoy!

Sauce Directions

1. Heat all ingredients on low/medium heat until reaching a simmer.
2. Remove from heat, and serve over patties, or with a side of fries!

Tips:

• This patty recipe made 8 appetizer slider-sized patties.
• If the mixture is too dry, add a small splash of water.
• If the mixture is too wet, add a bit more Tapioca Flour.
• Don’t want to heat the sauce? No problem! Just add all sauce ingredients to a food processor until well blended!

Ingredients

• 1/2 cup Vegetable Broth
• 1/2 cup Chopped White Onion
• 1/2 cup Chopped Mushrooms
• 1 Bay Leaf
• 1 tsp Wild Himalayan Pink Salt
• 1 1/2 tsp Minced Garlic
• 1/2 tsp Pepper
• 1/2 tsp Chopped Fresh Rosemary
• 1/2 tsp Chopped Fresh Thyme
• 1 tbsp Wild Bone Broth Protein
• 1 tsp Mushroom Powder
• 1/2 cup Cashew Cream (soak Cashews in water overnight, or at least 6 hours. Add to the food processor with about 1/2 cup water and blend until smooth and creamy.)

Directions

1. Add Veg Broth, Onions, Mushrooms, Bay Leaf, Himalayan Salt, Garlic, Pepper, Bone Broth Protein, and Mushroom Powder to skillet/pot, cooking on medium heat.
2. Once simmering, add in Cashew Cream and Herbs, stirring over heat until well combined and creamy.
3. Serve over your favorite gravy dish, and enjoy!

Tips:

• Need to omit the Cashew Cream? No problem, use Coconut Cream in its place!
• It’s creamiest while hot, so be sure to serve and eat while hot for best taste.
• This recipe made about 2 cups of gravy. Double or triple the ingredients for a larger serving.
• Vegan? Omit the Bone Broth Protein to make completely vegan.

Ingredients

• 1 tsp Wild Matcha Powder
• 1 cup Almond Milk (or milk of choice)
• Dash of Wild Vanilla Powder
• 2 tsp Hibiscus Flower

Directions

1. Using just a little bit of hot water, whisk matcha along with Hibiscus Flowers and Vanilla Powder until it’s a pasty texture.
2. Remove Hibiscus after letting the Matcha absorb the flavor.
3. Pour into a mug, and pour steamed/frothed milk over top!

Tip: If you want some sweetness to your matcha, add a bit of your preferred sweetener. For added nutrition- add a scoop of Collagen or Protein Powder.

Ingredients

• Wild Sidamo Coffee
• 1/3 cup Wild Cocoa Butter
• 1 tsp Wild CocoTropic Chocolate Nootropic
• Dash of Wild Vanilla Powder
• Pinch of Wild Himalayan Salt

Directions

1. Brew Coffee with preferred brewing method.
2. Melt Cocoa Butter, CocoTropic Nootropic, Vanilla, and Salt together in a pot over the stove on low/med heat.
3. Pour into coffee, and serve hot or cold!

Tip: If you’re serving it cold, mix in well with hot coffee before pouring over ice- or the Cocoa Butter may solidify. Served best hot, or drank immediately if iced.

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