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Béchamel Topped Cannelloni

1/31/2022

Béchamel Topped Cannelloni

Prep Time: 25 Min
Cook Time: 1 Hr 25 Min

Yields: 5 Servings @ 4 Cannelloni
6 Servings @ 3 Cannelloni

Bechamel

6 Tbsp. Unsalted Butter
5 Tbsp. AP Flour
3 3/4 C 2% Milk
1/2 Onion
1/2 C Grana Padano, grated
2 Large Egg Yolks
1/2 Tsp. Sea Salt
1/4 Tsp. Ground White Pepper
Dash Ground Nutmeg

Filling

2x 280g Full Fat Ricotta
1 Large Free-Range Egg
3 cloves Garlic, crushed & minced
1/2 Yellow Onion, minced
2 Tbsp. Sundried Tomato Pesto
1/2 Lemon, zest
1/2 C Grana Padano, grated
1/4 C Extra Old White Cheddar, shredded
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Sea Salt
Cracked Pepper
2 Tbsp. Fresh Parsley, chopped

Extras

250g Oven Ready Cannelloni
530g jar Arabiatta Sauce
Fresh Basil - Garnish
Fresh Parsley - Garnish
Grana Padano - Garnish

Mix all of the ingredients for the ricotta filling together except for the eggs. Season with cracked pepper and taste. Adjust salt if desired before folding in the eggs. Set aside.
Begin heating the butter for the béchamel sauce on medium heat. Once melted, stir in the flour and reduce the heat. Let the roux simmer stirring often for a couple of minutes without browning. Increase the heat back to medium and whisk in the milk. Once the béchamel comes to a boil, reduce the heat again slightly and add the half an onion, sea salt, white pepper, and a dash of nutmeg. Simmer 5 - 7 minutes until bubbly, thick, and rich. Taste and adjust salt if desired & remove from heat.
Preheat oven to 350 F
Line the bottom of a 9"x14" baking dish with some of the the arabiatta sauce. Add your ricotta filling to a piping bag fitted with a star tip and pipe the ricotta filling into the cannelloni noodles. Start assembling them in rows and continue until all of the filling is gone. (Approximately 20 - 22 cannelloni).
Pour arabiatta sauce over the noodles, spreading to coat.
Whisk the grana padano and egg yolks into the béchamel sauce before pouring the sauce over the entire dish. Sprinkle with desired amount of grana padano cheese and cover.
Bake 45 minutes. Remove cover and continue to bake for another 25 - 30 minutes until béchamel is firm and lightly browned. If desired, switch the oven to BROIL 500 F until a nice brown crust develops. Keep an eye on it as it can turn too dark very quickly.

Set the dish on to a wire cooling rack and cool for a minimum of ten minutes before slicing in to and serving. Garnish each serving with grated grana padano cheese, fresh basil, and fresh chopped parsley. ENJOY!

HAPPY VEG

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Mushroom Recipe Links

1/30/2022

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Breakfast Poutine - www.thehappyveg.ca/recipes/breakfast-poutine
Cremini & Cheddar Brunch Toasts - www.thehappyveg.ca/recipes/cremini-cheddar-brunch-toasts

Mushroom Stroganoff - www.thehappyveg.ca/recipes/mushroom-stroganoff
Mushroom Risotto - www.thehappyveg.ca/recipes/mushroom-risotto
Scottish Mushroom Stew - www.thehappyveg.ca/recipes/scottish-mushroom-stew
Leek & Cremini Skillet Pot Pie - www.thehappyveg.ca/recipes/leek-cremini-mushroom-skillet-pot-pie

Caprese Stuffed Portobellos - www.thehappyveg.ca/recipes/caprese-stuffed-portobellos
Vegetable Skewers - www.thehappyveg.ca/recipes/vegetable-skewers

HAPPY VEG

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Ricotta Gnudi with Tomato Sauce

1/28/2022

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Ricotta Gnudi with Tomato Sauce

Prep Time: 20 Min
Chill Time: 30 Min +
Cook Time: 40 - 45 Min

WHAT YOU NEED

SAUCE

1/4 C EVO0
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
4 cloves Garlic, crushed
1 Tbsp. Tomato Paste
796ml Whole Tomatoes
1 Tsp. Red Pepper Flakes
Handful Fresh Basil
1/2 Tsp. + Sea Salt

GNUDI

475g Full Fat Ricotta
1 Large Free-Range Egg
1/3 C + AP Flour
2 cloves Garlic, crushed & pressed / minced
2 Tbsp. Grana Padano, grated
1/2 Lemon, zested
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. + Sea Salt
Cracked Pepper
Nutmeg

DIRECTIONS

Mix together everything for the gnudi except for the flour & egg. Season with cracked pepper to taste and a few dashes of ground nutmeg. Taste the mixture and adjust the salt if desired. Fold in the egg and 1/3 C all purpose flour.
Get a small plate out and sprinkle about 1/3 C of all purpose flour. Scoop about 1 1/2 Tbsp. of the gnudi mix into your hands and carefully roll them in to balls. (If the batter feels REALLY wet, sprinkle in additional flour.) After forming, toss the gnudi in flour and shake off any excess. Place the formed gnudi on a parchment lined baking sheet and once finished, refrigerate the gnudi for a minimum of 30 minutes; preferably an hour or longer.

SAUCE - Begin heating the EVOO, garlic, and pepper flakes together in a medium sized pot set to medium. Once heated, let the garlic sizzle for about a minute without browning before adding the onion, carrot, celery, and a good pinch of sea salt. Stir and cook 5 minutes, add the tomato paste, and continue cooking for 2 - 3 minutes until veggies have gone mostly soft. Pour in the tomatoes and bring to a boil. Once boiled, reduce heat to medium low, add 1/2 Tsp. sea salt, a handful of fresh basil, cover, and simmer for 25 minutes. Remove cover and puree until smooth using an immersion blender. Taste and adjust salt if desired. Leave sauce covered on low heat until gnudi are ready.
Bring a large pot of cold, salted water to a boil on medium high heat. Once boiled, reduce the heat slightly to a minimal boil and grad your gnudi from the fridge. Cook the gnudi in batches so as to not overcrowd them. Carefully place the gnudi in the boiling water and let them cook about 5 - 6 minutes. There might be some little pieces that break off while they boil, this is pretty typical.
SERVICE - You have two options. You can serve the boiled gnudi over tomato sauce on a serving plate with some freshly grated grana padano and herbs (pictured) or you can transfer some of your sauce to a skillet set to medium low and add the gnudi directly to the sauce to coat them entirely prior to service.
ENJOY!

HAPPY VEG

NOTES:

If you prefer to finish the gnudi in tomato sauce, cook them a minute less so that they can finish in the skillet with the sauce.
Gnudi can be frozen for up to two months in an air tight container. Freeze on a parchment lined baking sheet until solid and transfer to a container.
Gnudi are notoriously delicate. Handle with care at all stages of the preparation process.

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Sundried Tomato Pesto Penne with Burrata

1/26/2022

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Sundried Tomato Pesto Penne with Burrata

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 4 + Servings

WHAT YOU NEED

450g Dry Penne Pasta
250g Burrata
1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Lemon
1/4 C Fresh Parsley, finely chopped
3 + Tbsp. Sundried Tomato Pesto
1/4 C Grana Padano, grated
1 Tsp. Red Pepper Flakes
Sea Salt & Cracked Pepper
Pasta Cooking Water
Chili Oil
Fresh Basil - Garnish

DIRECTIONS

Fill a large pot with cold, salted water and set to medium high heat. Once boiled, add the penne and cook to al dente.
In the meantime, begin heating the EVOO, butter, pepper flakes, and garlic in a large skillet set to medium. Once heated, let the garlic sizzle for a minute before adding the sundried pesto and a small ladle of the pasta cooking water. Reduce heat slightly and let the pesto simmer for about 5 minutes, stirring often.
Strain the pasta directly in to the skillet and start tossing to coat the noodles. Add the grana padano, juice of half the lemon, fresh parsley, and additional pasta cooking water. Continue tossing the pasta to release starches and thicken the sauce. Add more pasta water, pesto, and remaining lemon juice as needed until consistency is to your liking. Season to taste with sea salt & cracked pepper.

Remove the skillet from the heat and set on to a wire cooling rack. Carefully place the burrata on top and slice it open to reveal the creamy insides. Drizzle the burrata with chili oil and season with sea salt, pepper, and pepper flakes. Garnish the entire skillet with fresh basil leaves.
For service, scoop some pasta on to a plate and break apart some of the creamy burrata to serve on top. Garnish with additional basil leaves / fresh parsley if desired. ENJOY!

HAPPY VEG

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I didn't get all fancy typing up this recipe because it's not meant to be some grand old thing. Quite simply, pesto eggs are fabulous, but I'm using a sundried tomato variety and adding some feta, basil, and a perfectly toasted piece of sourdough. Easy peasy brekkie for one.

I served my pesto egg over toast, but you could easily cut that toast in half and fold it over for a breakfast sandwich as well!

WHAT YOU NEED

EVOO + Unsalted Butter
1 Large Free-Range Egg
1 Piece Fresh Sourdough Bread
Prepared Sundried Tomato Pesto
Spring Mix
Feta Cheese
Pepper Flakes
S & P
Chili Oil
Fresh Basil Leaves

DIRECTIONS

Heat a small frying pan with 1 Tbsp. EVOO & 1 Tbsp. butter on just below medium. Once heated, ad a little pesto to the pan and let it sizzle before cracking in the egg , seasoning with sea salt, pepper flakes, and cracked pepper, and dotting it with tomato pesto. Cook until white is set and yolk is perfectly runny. I like to tilt the pan and spoon some of the hot oil on to the whites to cook them faster without rushing the yolk.

Toast / Grill your sourdough until nice and crispy. Brush with butter and place on a plate. Top with a handful of spring mix followed by the fried egg. Sprinkle with crumbled feta, a drizzle of chili oil, and some fresh basil. Fold over in to a breakfast sandwich or enjoy as an open faced toast. Perfectsch.

HAPPY VEG

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Soup Links

1/22/2022

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CHOWDER

White Corn Hominy Chowder - www.thehappyveg.ca/recipes/white-hominy-chowder
Butternut Squash, Potato, & Cauliflower Chowder - www.thehappyveg.ca/recipes/white-hominy-chowder

CREAMY

Creamless Potato Soup - www.thehappyveg.ca/recipes/creamless-potato-soup
Creamy Tomato Soup - www.thehappyveg.ca/recipes/creamy-tomato-soup
Potato & All The Uns Soup - www.thehappyveg.ca/recipes/potato-all-the-uns-cream-soup
Creamy Potato Celery Soup - www.thehappyveg.ca/recipes/creamy-celery-potato-soup

POTATOES & LEEKS

Stovetop Potato leek - www.thehappyveg.ca/recipes/potato-leek-soup
Crockpot Potato leek - www.thehappyveg.ca/recipes/crockpot-potato-leek-soup

CHUNKY

Smokey Cabbage Soup - www.thehappyveg.ca/recipes/smoky-cabbage-soup
Mediterranean Red Lentil Soup - https://www.thehappyveg.ca/recipes/mediterranean-red-lentil-soup
White Bean, Kale, & Potato Soup - www.thehappyveg.ca/recipes/white-bean-potato-kale-soup
Tuscan Bean & Veg - www.thehappyveg.ca/recipes/tuscan-bean-vegetable-soup

HAPPY VEG

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Shepherd's Pie Potatoes

1/21/2022

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Shepherd's Pie Potatoes

Prep Time: 20 Min
Cook Time: 1 Hour 20 Min +

Yields: 8 Stuffed Potatoes

WHAT YOU NEED

4 Large Russet Potatoes, scrubbed thoroughly
2 Tbsp. Unslated Butter
1 Small Onion, diced
2 stalks Celery, diced
340g Impossible Beef
1 C Frozen Mixed Vegetables
2 Tsp. Browning Sauce
1 Heaping Tbsp. AP Flour
1 C PC Brand Plant-Based Beef Broth
1/2 Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Dried Thyme
Sea Salt

MASH

1/4 C Whipping Cream, room temp
1 Tbsp. Unsalted Butter
Salt & Pepper to Taste

EXTRAS

1/2 C Marble Cheddar, shredded
1 Package Vegetarian brown Gravy
Fresh Chives - Garnish

DIRECTIONS

Preheat oven to 400 F
Pierce the potatoes several times with a fork and place them on a baking sheet. Drizzle them with vegetable oil and season them with sea salt & cracked pepper.
Bake for an hour or until cooked thoroughly, flipping halfway. Remove from oven and let cool.
At the 30 minute mark, begin your shepherds pie filling. Begin melting the butter along with the red pepper flakes and dried thyme in a skillet set to medium. Once heated, add the onion, celery, garlic, and a pinch of salt. Stir and cook 5 or so minutes before adding in the Impossible beef. Continue cooking until Impossible beef is nice and brown, breaking it up in to small crumbles as it continues to cook.
Add the frozen mixed veggies and stir until the veggies have come to temp. Stir in the browning sauce followed by sprinkling in the flour. Continue to stir and cook another minute before pouring in the broth. Make sure to scrape the bottom of the pan for any flavour bits :)
Let the broth come to a boil. Reduce heat to medium low, add the garlic & onion powder, a good pinch of salt, and cover for about 10 or so minutes. Remove cover and continue cooking until most of the liquid is absorbed and what's left is nice and thick. Remove from heat.
Increase oven temp to 425 F
Cut the potatoes in half lengthwise and carefully scoop the flesh into a mixing bowl making sure to keep those crispy skins in tact. Once all of the potatoes are scooped out, add the cream and butter to the bowl with the potatoes and mash until combined and creamy. Season with desired amount of salt and pepper.

Divide the shepherd's pie filling between the 8 skins until they are all stuffed. Add your mash to a piping bag fitted with an open star tip. Pipe the mash on all of the potato skins until they are completely covered and place them back on to the same baking sheet they originally baked on.
Bake the potatoes for 15 minutes. Add 1 Tbsp. shredded marble to the top of each potato and return them to the oven for another 5 minutes until cheese is melted.
Prepare the gravy according to package directions.
For service, serve up a skin or two and drizzle with brown gravy. Finish with fresh chives and ENJOY!

HAPPY VEG

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Chipotle Lentil Tacos

1/18/2022

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Chipotle Lentil
Tacos

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 12 - 14 Tacos

WHAT YOU NEED

14 Corn Street Taco Shells
2 Tbsp. EVOO
1/2 Large Yellow Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, crushed & minced
540ml Lentils, drained & rinsed
1/3 C PC Brand Plant-Based Chicken Broth (Sub Veggie Broth if Needed)
1 - 2 Chipotle Peppers in Adobo Sauce
1/2 C Old Cheddar, shredded
1 Tsp. Cumin
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/2 Tsp. Chili Powder
1/2 Tsp. Tajin Spice
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Pepper Flakes
Sea Salt
Garnishes - Red Cabbage, Salsa Verdes, Sliced Green Onions, Cilantro, Chipotle Mayo, Lime Wedges

DIRECTIONS

Preheat oven to 350 F. Wrap tortillas in foil and place into the oven until malleable. Alternately, you could wrap them in two batches in paper towels and microwave them until malleable. I prefer the oven.
Begin heating the EVOO in a medium sized skillet set to just below medium heat. Once heated, add the garlic, onion, pepper, and a good pinch of sea salt. Stir and cook until translucent, about 6 minutes, and stir in all of the spices. Let the spices cook for another minutes with the onions & peppers before adding in the lentils. Stir until the lentils have come to temperature.
Add the broth and chipotle pepper to a small blender and blend until combined. (I found 1 chipotle not spicy enough but two was packing serious heat. Up to you how hot you'd like it ;) Pour this in to the lentils, stir, season with sea salt, and cover for 5ish minutes. Remove cover and mash up most of the lentils. Continue to cook until liquid is absorbed.

Stir in the old cheddar until melted and mixed in to the lentil mixture. Remove from heat and taste, adjust salt if needed.
For service, spoon some of the cheesy lentil mixture on to the shells followed by some crispy red cabbage, chipotle mayo, salsa verdes, and green onions. I didn't have any cilantro at the time but that would be lovely here as well! ENJOY!

HAPPY VEG

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Egg Salad Melts

1/16/2022

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Egg Salad Melts

Prep Time: 15 Min
Cook Time: 10 Min

WHAT YOU NEED

6 Large Free-Range Eggs
1/2 Red Onion, diced
1 stalk Celery, diced
2 Green Onions, sliced
2 Tbsp. Fresh Dill, chopped
2 Tbsp. Fresh Parsley, chopped
1/4 C Mayonnaise
Splash Lemon Juice
1 Tsp. Dijon Mustard
1/4 Tsp. White Sugar
1/2 Tsp. Dry Mustard Powder
1/4 Tsp. Sea Salt
Cracked Pepper

PER MELT

2 Slices Multi Grain Bread (Always multigrain! Don't use white bread, it's weird.)
5 Slices Extra Old White Cheddar (from the brick)
Handful Spring Mix
Pickled Hot Peppers
Egg Salad
Unsalted Butter

DIRECTIONS

Fill a medium sized pot with enough cold water to cover the eggs by about an inch. Carefully add the eggs and set the pot on to the burner at medium high heat. Once boiled, let the eggs go for 4 minutes. Remove from heat, cover, and let them sit for 5 - 7 minutes. Strain eggs to an ice bath and let them chill for a couple minutes before shelling them.
Cut the eggs in half and scoop the yolks in to a mixing bowl reserving one yolk for the end. Mash the yolks with a fork and whisk them together with the mayo, dijon, mustard powder, lemon juice, sugar, salt, and pepper until thoroughly combined and smooth.
Next, add your celery, red & green onion, dill, & parsley to the bowl. Dice the egg whites and add those to the bowl as well. Toss everything together until combined. Don't be afraid to add more mayo if you desire.
Transfer the egg salad to a serving bowl and crumble the reserved egg yolk over the salad. Refrigerate covered or begin preparation for the egg salad melts.
MELTS - Preheat oven to BROIL 500 F . Begin by toasting two pieces of multi-grain bread. Butter your slices and scoop about 1/3 C of the egg salad on to a slice. Lay your slices of extra old cheddar to cover the sandwich and transfer it to a baking sheet. Broil until cheese is bubbly and melted.
Top the sandwich with as much pickled hot peppers as you can handle, (the more the merrier if you ask me!) and fresh spring mix. Slice & serve. ENJOY!

HAPPY VEG

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Cleaning Out The Crisper Pasta

1/14/2022

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Cleaning Out The Crisper Pasta

Prep Time: 25 Min
Cook Time: 25 Min

Yields: 4+ Servings

WHAT YOU NEED

12oz Dry Mafalda Pasta (Sub Spaghetti, Fettucine, or other Long Pasta Noodles)
1/4 C EVOO
1 Tbsp. Unsalted Butter
4 cloves Garlic, crushed & minced
1/2 Red Onion, chopped
2 Bell Peppers (not green), chopped
100g Grape Tomatoes
1 Zucchini, halved lengthwise and sliced (half moons)
200g Cremini Mushrooms, quartered
1/2 C White Wine
2 Tbsp. Fresh Basil, chopped
1/4 C Fresh Parsley, chopped
1 Tbsp. Fresh Dill, chopped
1/4 C + Grana Padano, grated
1/4 C + Feta, crumbled
1/2 Lemon, juiced
1 Tsp. Red Pepper Flakes
1 Tsp. Dried Oregano
1Tsp. Salt-Free Sundried Tomato Herb Seasoning
Sea Salt

DIRECTIONS

Fill a large, deep pot with cold, heavily salted water. Set to medium high, cover, and bring to a boil.
In the meantime, begin heating the EVOO, butter, pepper flakes, dried oregano, and garlic in a large, deep skillet set to medium. Once heated, let the spices & garlic sizzle for about a minute before adding in the onion, bell pepper, and a generous pinch of sea salt. Cook for about 4 minutes and add the grape tomatoes. Season again with sea salt and let everything cook for another 2 minutes
Add the mushrooms and another pinch of sea salt. Stir and cook until mushrooms have released liquids & cooked down. Add the zucchini, sundried tomato seasoning, and another pinch of sea salt. Pour in the wine and let the veggie mixture simmer in the wine until it is mostly reduced (roughly 5 minutes).
While the wine simmers, add your pasta to the boiling water and cook a tiny bit less than al dente as we will finish the noods in the sauce.
Strain the noodles directly in to the veggies and toss until combined. Add the grana padano, fresh chopped parsley, basil, and dill, juice from half the lemon, and some of the pasta cooking water. Continue to toss as the pasta releases starch, a shimmery sauce will develop.
Remove from heat and taste. Adjust salt if desired. Garnish dish with crumbled feta and fresh dill fronds. Serve & enjoy!

HAPPY VEG

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R E C I P E S

Bechamel

Filling

Extras

HAPPY VEG

HAPPY VEG

WHAT YOU NEED

SAUCE

GNUDI

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

CHOWDER

CREAMY

POTATOES & LEEKS

CHUNKY

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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