Blog Archives - HAPPY VEG

Hearty Vegetable Stew (Slow Cooker)

1/7/2016

Hearty Slow Cooker Vegetable Stew

Prep Time: 15 Min

Cook Time: 5 - 5 1/2 Hr

Layer each ingredient in the crock pot until the first space in the GROCERY LIST. Between each vegetable layer, season with a pinch of sea salt. (leading up to approximately 1 – 1 ½ Tsp.) Pour the stock in after all veggies are in the pot.

Add the turmeric, white pepper, onion / garlic powders, and butter. Use a spoon to kind of work the spice into the stock without stirring up all the veggies.

When adding the herbs, ensure they have been dipped in the liquid a little and set atop the dish otherwise they tend to go quite black in the pot.

Close the lid and set to low for 4 Hours.

After 4 hours, remove the lid and gently stir in the corn and thyme. In a glass, add the corn starch and remove about 3 Tbsp. of the hot stock and stir it into the corn starch. Pour the stocky corn starch mixture back into the stew and give it a gentle stir. Close the lid and continue cooking another hour – hour and a half on low.

Taste and adjust the salt if necessary and add black pepper as well if desired. Remove the herbs prior to service. Serve straight from the pot!

Garnish with fresh Parsley.

Grocery List

1 ½ C Baby Carrots
3 Medium White Potatoes, ½ inch cubes
1 Leek, halved lengthwise and sliced
4 stalks Celery, sliced
1 pint White Button Mushrooms, quartered
½ Yellow Onion, diced
4 C Low Sodium Vegetable Stock

½ Tbsp. Turmeric
1/3 Tbsp. White Pepper
¼ Tsp. Onion Powder
¼ Tsp. Garlic Powder
Approximately 1 – 1 ½ Tsp. Sea Salt
1 Tbsp. Unsalted Butter
3 Sprigs Rosemary
4 fresh Sage Leaves
3 dried Bay Leaves

1 C Frozen Sweet Corn
½ Tsp. Ground Thyme
Salt / Pepper to taste

1 ½ Heaping Tsp. Corn Starch

Enchilada Shells

1/4/2016

Enchilada Shells

Prep Time: 25 Min

Cook Time: 1 Hr 15 Min

Fill a large sauce pan ¾ the way full with cold water. Bring to a boil on high heat, leave covered.

In a medium sized pot on medium heat, add the butter / veg oil for the bean mixture. Add the garlic and allow 1 minute to sizzle away before adding the onion, celery, and diced jalapeno. Season with sea salt / black pepper. Cook 5 minutes stirring often until vegetables are becoming translucent.

Add the tomatoes and another pinch of salt. After 2 minutes, add the beans, veg stock, and corn. Once the mixture starts to bubble, reduce heat to medium low and cover. Simmer 15 minutes stirring every couple minutes.

Add a generous amount of sea salt to the boiling water and add the pasta. Cook to al dente and strain. Set aside.

Combine all spices for enchilada sauce in small bowl.

In a small sauce pot, bring to temperature on medium and add the 1 TBSP Vegetable oil. Once heated, stir the flour into the oil and all allow the mixture to bubble away for 2 minutes stirring very often. Add the vegetable stock and spice blend one third at a time, stirring as you add. Allow the mixture to come to a boil and reduce heat to medium low. Simmer 10 Minutes.

Preheat oven to 400 F

Spray 2x 2 ½ qt. Baking Dishes with cooking spray. Ladle enchilada sauce into the bottom of both dishes and use a spoon to evenly coat the base. Stuff each shell with one cube of cheddar and use a tablespoon to scoop the bean stuffing into the shell. Line the shells into the dishes until approximately 30 shells are stuffed.

Drizzle the remaining enchilada sauce over both dishes and split the 1 C shredded cheddar over the top of both. Cover and bake 25 Min. Uncover and bake another 5 -7 Minutes.

Serve garnished with fresh cilantro / parsley and cubed Avocado.

                   Grocery List

                     ENCHILADA SAUCE

1 Tbsp. Vegetable OIl
½ Tbsp. AP Flour
2 ½ Tbsp. Chili Powder
1 Tbsp. dried Oregano
½ Tbsp. Cumin
½ Tbsp. Garlic Powder
½ Tbsp. Paprika
½ Tbsp. Sea Salt
2 C Low Sodium Vegetable Stock
1 Tbsp. Unsalted Butter

BEAN STUFFING

1 Tbsp. Unsalted Butter
1 Tbsp. Vegetable Oil
3 cloves Garlic, finely chopped
½ White Onion, diced
2 Jalapeno, seeded and diced
1 Stalk Celery, diced
½ Pint Grape Tomatoes, halved
540ml can Black Beans, drained and rinsed
½ 540ml can Romano Beans, drained
1 C Frozen / Fresh Corn
¼ C or less L.S. Veg Stock
Sea Salt / Black Pepper

30 + Pasta Shells
30 ½ Inch Cubes Sharp Cheddar
1 C Sharp Cheddar, shredded

GARNISH

Cubed Avocado
Fresh Cilantro / Parsley

Peachy, Pineappley, Coconutty Crumble

1/1/2016

Peachy, Pineappley, Coconutty Crumble

Prep Time: 7 - 10 Min

Cook Time: 45 - 50 Min

Preheat oven to 375 F

Use the 1 Tbsp. butter to grease a 3 qt. Baking dish. Combine the frozen fruit and fresh berries in the dish. Sprinkle the sugar and corn starch evenly across the fruit and gently press the fruit down and against the sides.

In a medium sized mixing bowl, combine the oats, brown sugar, flour, coconut, and salt. Add the butter 1 TBSP. at a time working it into the mixture with a fork until all butter is fully incorporated and mixture is crumbly and buttery.

Pour the crumbly oat mixture over the fruit. Make sure the crumble fully covers the fruit before placing in the oven.

Bake 45 – 50 Min until nice and brown.

Remove from oven and sprinkle grated coconut to garnish.

Grocery List

600 g package Frozen Pineapple, Peach, and Strawberry combo
1 C fresh Black Berries
½ C Sugar
1 ½ Tbsp. Corn Starch

1 ¼ C Rolled Oats
1 C Brown Sugar, packed
2 Tbsp. AP Flour
¼ Tsp. Salt
1 C Shredded Coconut
3 Tbsp. Unsalted Butter, room temperature

1 Tbsp. Unsalted Butter, room temperature