Blog Archives

Roasted Pep Pesto Ravioli

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

Yields: 3 Servings

WHAT YOU NEED

400g Frozen Cheese Ravioli
1/4 c EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Dried Basil
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
2/3 White Wine
1/2 C Whipping Cream, room temperature
Himalayan Salt

P E S T O

14g Package Fresh Basil (stems & leaves)
1/4 C Fresh Parsley (stems & leaves)
1/4 Jarred Roasted Red Pepper (Up to 1 Half) *
1/4 C Pine Nuts
3 Tbsp. + EVOO
1 Tbsp. Hemp Hearts
1/2 - 1 Lemon, juice
1/3 C Grana Padano, finely shredded
1/4 Tsp. + Himalayan Salt
Cracked Pepper
Pinch Red Pepper Flakes

G A R N I S H

Fresh Parsley, Fresh Basil, Grana Padano, Burrata

N O T E S

I added a 1/4 of a pepper and at first, found it very present. After cooking, it was present but slightly muted by the herbs and cheese. Start with a 1/4, taste, and add another quarter of a roasted pepper if needed to really get that punch of roasted pep flave.
Monitor your liquids if you add more pepper. If needed, toast a few more pine nuts or add additional hemp hearts to keep the pesto at the perfect consistency.

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered.
Heat a large, 12" skillet to just below medium with the pine nuts in the pan. Once heated, stir and keep an eye on them until they're nice and browned, but not burnt. Remove the pine nuts and return the skillet to the burner. Add the EVOO, garlic, dried basil, and pepper flakes to the skillet. Stir and cook about 45 seconds or so without burning. Add the onion and a good pinch of salt. Stir and continue to cook 5 - 7 minutes, lowering the heat if needed to keep the onions from scorching.
In the meantime, whizz together all of the ingredients for the pesto. Taste and adjust salt, lemon, or roasted pepper if needed.

Add the wine to the skillet and let that simmer until reduced by half. At this point, add your rav to the boiling water and add your pesto and cream to your skillet. Use some pasta water to rinse out your blender and pour that in to the skillet. Stir and let the pesto sauce simmer until the ravioli are ready.
Once al dente, strain the rav directly in to the skillet, bringing along some welcome pasta water. Stir and continue to cook, lowering the heat to medium low and simmering until perfectly cooked. Add additional pasta water as needed. Taste and season to your liking.
Serve garnished with herbs, finely shredded grana or other hard cheese, and the optional burrata. I said it, it's optional but you really shouldn't skip it ok? lol ENJOY!

HAPPY VEG

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Cheesy Tater Casserole

Prep Time: 15 Min
Cook Time: 1 Hour

Yields: 6 Pieces

WHAT YOU NEED

4 1/2 C Russet Potatoes, peeled & cut in to approx 1/2" cubes
2 Red Thai Chilis, sliced
2 cloves Garlic, crushed & minced
2 C Vintage / Very Aged White Cheddar, shredded
1 C Pizza Mozzarella, shredded
1 1/2 C Whipping Cream, room temp
2 Tbsp. Unsalted Butter, melted & cooled
2 Large, Free-Range Eggs
1 Tsp. Dry Mustard Powder
1/4 Tsp. Cayenne Powder
1/2 Tsp. Himalayan Salt
1/2 Red Onion, diced
G A R N I S H - Green Onions, Red Onions, Sour Cream, Crema, Avocado, Hot Sauce

DIRECTIONS

Add the potatoes to a pot filled with cold, generously salted water. Bring to a boil and once boiled, continue for about 10 - 12 minutes. Potatoes will be soft on the outside, but not fully cooked at this point.
In the meantime, whisk together the cream, melted & cooled butter, eggs, dry mustard, cayenne, salt, one of the sliced chilis, and garlic.
Once the potatoes are finished, turn off the heat, strain the potatoes and return them to the same pot back on the burner that is now off. Pour in the cream mixture and start stirring it around. Next, reserve about 1/3 of the shredded cheese, adding the remainder of it to the pot with the custard and potatoes. Continue to stir until the cheese is mostly / entirely melted.

Preheat oven to 350 F
Spray the inside of a 7" x 11" with cooking spray. Pour the potato mix in to the dish and tap it off the table / counter a few times to settle everything. Top with the reserved cheese, some diced red onion, and the remaining chili.
Bake uncovered for 45 - 50 minutes until golden brown on top and bubbly. Take a toothpick and poke around a few of the taters to confirm they're nice and smooth. Once it's ready, remove and set on to a wire cooling rack for 5 ish minutes.
Slice in to 6 equal sized pieces. Serve with some or all of the recommended garnishes but the hot sauce is a must! trust me! ENJOY!

HAPPY VEG

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Vegetable Lentil Soup

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

3 Tbsp EVOO
1/2 Tbsp. Pepperoncini In Oil
4 cloves Garlic, crushed & minced
Few Sprigs Fresh Thyme
1 Yellow Onion, diced
3 stalks Celery, diced
1 Carrot, peeled & diced
1 (not green) Bell Pepper, diced
2/3 C White Wine
540ml can Lentils, drained & rinsed
1 L PC Brand Plant-Based Chik'n Broth
1 Hard Cheese Rind (optional but delish)
1/4 Dry brown Rice, rinsed
1/2 Lemon, juice only
1/3 C, packed, Fresh Parsley, chopped
1 Tsp. Clubhouse Garlic Plus Seasoning
1 Tsp. Vegeta
Himalayan Salt & Cracked Pepper

N O T E S

Want to keep the soup vegan? Simply omit the optional cheese rind and that's it!
As the cheese rind will add nuttiness and flavour to the broth, just ensure you're tasting and seasoning to your liking!

DIRECTIONS

Begin heating the EVOO, pepperoncini, thyme sprigs, and garlic, in a large, deep skillet set to just below medium. Once heated, stir and let sizzle for up to a minute without burning. Add the onion, bell pepper, celery, carrot, and a good hit of both salt & cracked pepper. Stir and continue to cook 5 - 7 minutes until veggies are starting to go nice and tender.
Pour in the wine and let that simmer until mostly reduced. Stir in the lentils and turmeric, and continue to cook until the lentils are warmed up. Pour in the broth and bring the soup to a boil. Once boiled, add the Garlic plus, vegeta, hard cheese rind, and brown rice. Reduce to medium low, cover, and simmer 25 0 30 minutes until rice is cooked.
Once your rice is tender, add the lemon juice and stir in the fresh parsley. Taste and season with salt & cracked pepper to your liking. Pluck out the sprigs and rind if you used it.
For service, garnish with some finely shredded grana padano and additional fresh parsley. ENJOY!

HAPPY VEG

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Chik'n Caesar Salad Ciabatta

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Sammies

WHAT YOU NEED

225g Ciabatta Style Baguette
EVOO
Cooking Spray
8 x Sol Cuisine Plant-Based Chikn Bites *
1 Head Romaine, washed & cut in to shreds (shredduce), dried off after washing
1/2 Small Red Onion, thinly sliced
Caesar Dressing
Lemon
1/3 C Grana Padano
Himalayan Salt & Cracked Pepper
Pepper Flakes

DIRECTIONS

N O T E S
* I used Sol Cuisine Chik'n Bites for this recipe. If you can't find them, sub in your favourite plant-based chik'n product and just make sure you cook enough to cover your ciabatta sammies!

Preheat oven to 400 F. Arrange your plant-based bites on the baking sheet. Spray them with cooking spray and season with salt. Bake according to package directions.
With 5 minutes remaining on the bites, throw the ciabatta baguette in to warm up.
In the meantime, add your shredded romaine to a mixing bowl along with the grana padano, squeeze of lemon juice, and a generous pinch of both pepper flakes and cracked pepper. Add desired amount of Caesar dressing and toss until saucy and combined. Taste and add additional lemon, grana, or pepper if desired. Set aside.
Preheat a grill pan and remove your warm baguette from the oven. Cut in half so you have two separate ciabatta sammies. Slice them both open and brush the insides with EVOO. Slap them on the preheated grill until crisp with golden brown grill marks.
A S S E M B L Y - Start by scooping some of your tossed romaine on to the bottom of each ciabatta. Slap on some sliced red onions, followed by nestling 4 chik'n bites in to the Ceasar salad mix. Drizzle with more dressing if desired and grate as much grana padano over the sammies as you desire.
ENJOY!

HAPPY VEG

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Mexican Flatbreads

1/19/2024

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Mexican Flatbreads

Prep Time: 10 Min
Cook Time: 10 - 12 Min

Yields: 10 - 12 Pieces

WHAT YOU NEED

220g Appetizer Flatbreads (Pack of 2)
398ml can Refried Beans with Chilis
1 1/2 C Extra Old Cheddar, shredded
Red Onion, sliced
2 Jalapenos, sliced in to rings
Prepared Mexican Salsa
Store Bought Crema ( I used Serrano)
Fresh Cilantro
Cotija Cheese
OPTIONAL GARNISHES - Diced Avo, Hot Sauce, Green Onions

DIRECTIONS

Empty the refried beans in to a small, covered pot set to medium low. Cook until thoroughly heated.
Preheat oven to 400 F
Get the flatbreads on a baking sheet and smear refried beans all over them. Split the cheese between both flatbreads and top with sliced onions and sliced jalapenos.
Bake according to package directions; approximately 6 - 9 minutes. Check the flatbread at the 6 or 7 minute mark and monitor it from that point. You want a little crisp on the edges and the cheese to be fully melted.

Once completed, carefully transfer the flatbreads to a cutting board. Spoon salsa all over them, drizzle with crema, and top them with heaps of fresh cilantro. Crumble cotija cheese over both to finish them off.
Cut each flatbread in to 5 or 6 pieces and serve. You can serve these up with additional salsa, guacamole, or whatever dippy you desire. ENJOY!

HAPPY VEG

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Soup Season '24 - My Top Soups from the Blog

1/16/2024

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YAAAAAAAAAASSSSSS you guys, soup season is upon us! It's been unusually warm this winter, until about a week ago when things dropped dramatically and it was officially declared, soup season.

I L O V E S O U P

I really do. The thing with soup is, it's kind of a year round thing for me depending on the season, and style of soup. In the summer, I love soup because it eats light and I don't feel bogged down in the heat. Alternately, I crave hearty, creamy, or veggie packed soups through the winter to keep me full of nutrients, and cozy in the cold ass weather. Another thing I absolutely love is that you can make a big old batch and freeze half for a rainy day! What else is there to say? It's perfect in every way and I want to compile some of my favourite soup recipes from the blog, in one convenient post!

Let's break them in to 3 categories; Broth based, Creamies, and Tomato Based.

C R E A M I E S

Potato Chowder

www.thehappyveg.ca/recipes/potato-chowder

The quintessential chowder recipe, right here for you guys. As far as I'm concerned, potato chowder is the top notch chowder. Why? Because of my affinity for potatoes of course.

You get nutty notes thanks to adding a cheese rind as the soup simmers away, the perfect amount of heat to balance out the richness of the cream, and starchiness of the taters, and you get an all around, easy to make chowder that's delectable, full of potatoes, and if you're ambitious, topped with crispy, crunchy croutons.

Creamy Tomato Soup

www.thehappyveg.ca/recipes/creamy-tomato-soup

Creamy tomato soup is a classic, am I right? It's easy to make; whether you're using pantry items, or fresh toms, and it's the perfect companion to a grilled cheese sammie.

This creamy soup features a can of crushed tomatoes along with broth. Loaded with garlic, an appropriate amount of heat, and blended until smooth and creamy with heavy whipping cream. Lusciously creamy and easy AF to make; what more could you want?

Creamy Cauli Chowder

www.thehappyveg.ca/recipes/cauliflower-chowder

My Cauliflower Chowder has everything that gorgeous potato chowder had, with the inclusion of gloriously tender cauliflower florets. This one is a bit more veggie forward with is great to get those nutrients in, and also includes a hard cheese rind that bleeds nuttiness in to the broth as it simmers away.

Not only is this chowder incredibly hearty and wonderful, creamy and delicious, and quite frankly, perfect; it's also topped with crispy crackers for a welcome crunch every creamy soup needs.

Creamy Jalapeno Ched Cauli Soup

www.thehappyveg.ca/recipes/creamy-jalapeno-ched-cauliflower-soup

First of all, you need a creamy cauliflower soup recipe in your repertoire. Creamy, blended cauli soups are so luscious on the tongue. Cauli blends in to a rich, creamy mash that creates the most smooth and lovely soup.

This one is especially lovely because we're folding in old cheddar for some richness and funk, and jalapeno for spice of course. Smooth, heated, and absolutely delicious.

Creamy Tortellini Chowder

www.thehappyveg.ca/recipes/creamy-tortellini-chowder

it would be wrong of me to forget about a creamy soup like this Tortellini Chowder. This chowder is so incredibly hearty thanks to the plethora of vegetables, chunks of taters, creamy beans, and plump tortellini pasta.

This one has notes of nuttiness, heat from pepperoncini, depth from sundried tomatoes, and a tomato vegetable seasoning that kicks it up a notch. As always, easy to make, delicious, and perfect for a cold evening.

B R O T H I E S

Italian Wedding

www.thehappyveg.ca/recipes/italian-wedding-soup

This soup is not Italian, nor is it an easy recipe to put together if I'm being honest. It's not that it's NOT easy, more so time consuming from rolling and pre-cooking all of those plant-based meatballs. With that being said, it pays off in the end!

You get this wonderfully seasoned broth, you get heat, you get cute little pasta noods, and you get tender, delicious meatballs in almost every bite. This is a must make!

Lemon Turmeric Lentil Soup

www.thehappyveg.ca/recipes/lemon-turmeric-lentil-soup

I actually wrote this recipe while I was sick with covid last year as sort of a, heal me from the inside out kind of sitch. It didn't cure the covid, but it certainly made me feel better.

This easy to make soup, has all the good for you goodies you could need when you're up against a cold or flu. Protein and fiber packed lentils, loads of antioxidants from the turmeric & lemon, and a lovely, warm heat that will clear up those airways. Pump yourself full of goodness with my Lemon Turmeric Lentil Soup.

White Bean, Potato, & Kale Soup

www.thehappyveg.ca/recipes/white-bean-potato-kale-soup

This one is one of my faves and I've actually eaten multiple times since I wrote this recipe. First of all, it's very tater forward which as you know, I'm all good with. Creamy beans, nutrient rich kale, lemon, nuttiness from hard cheese, and a good amount of heat.

A good, broth based soup should make you want to pick up the bowl and guzzle up any broth left in the bowl. My White Bean, Potato, and Kale Soup does just that!

French Onion Soup

www.thehappyveg.ca/recipes/french-onion-soup

This soup honestly intimidated me until I made it that is. It's so easy, albeit time consuming, but worth every second spent when you take a sip of that robustly seasoned onion broth.

It comes down to taking the time to caramelize your onions properly. Not rushing and scorching, not leaving them pale, but properly caramelizing them. Plus, you get to slap a piece of melty, gruyere topped, crispy bread on top. Yes please!

T O M A T O I E S

Tortellini White Bean Soup

www.thehappyveg.ca/recipes/tortellini-white-bean-soup

This is a recent soup I made, and it quickly became a fave of mine because it was so wonderfully flavourful and hearty. Any soup that has big, plump tortellini pasta is sure to be a hearty one, but this one also has creamy beans to amp up the heartiness.

Infused with notes of lemon, pecorino, and heat, and loaded with gorgeous veggies including zucchini & grape tomatoes. Nutritious, delicious, and perfect for soup season.

Smoky Cabbage SOup

www.thehappyveg.ca/recipes/smoky-cabbage-soup

Cabbage soup has long been associated with a fad diet, (which I admittedly tried in high school. Eating disorder problems.) but it's so much more than that. Perfectly cooked, tender cabbage is freaking delicious. Like, cabbage soup might actually be in my top 5 soups...I'd need to sit and think about this.

The broth is rich, flavourful, and smoky, thanks to some smoked paprika. The smoked pap pairs well with the tomato based broth, they work in unison together. Loads of tender cabbage, beans, and potatoes; it's hearty & perfect for a cold evening in.

Lasagna Soup

www.thehappyveg.ca/recipes/lasagna-soup

Obsessed. This is actually an older recipe, but it's one that has stood the test of time you guys. Everything you love about a gorgeous, layered lasagna, in a comforting bowl of soup.

The broth is basically a meat sauce, watered down a bit with broth / water to create more of a broth like consistency. We're using some busted up lasagna noodles for texture and appearance. What's a lasagna soup without the proper noods? Lastly, a super simple ricotta topping that makes the entire soup in my opinion. Every bite has richness from that ricotta, pops of flavour from the broth, texture from the plant-based meat & noods...it's a perfect bowl.

Sausage & Tomato Soup

www.thehappyveg.ca/recipes/sausage-tomato-soup

Plant-based meat has come A LONG WAY in my 22 years of being a vegetarian, let me tell you. The Beyond Meat range is absolutely fabulous and offers a meat-like experience without the cruelty. Their sausages, particularly the Hot Italian, are fan-freaking-tastic!

This soup is infused with that scrumptious sausage flavour in every tomatoey bite. Navy beans, spinach, fresh herbs, and a collection of seasonings that create the most wonderfully delicious tomato base. It eats so hearty thanks to the sausage & beans, but that tomato based broth keeps things balanced in my opinion. One of my fave soups of 2023!

HAPPY VEG

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Jalapeno Cheddar Tater Skins

1/14/2024

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Jalapeno Cheddar Tater Skins

Prep Time: 20 Min
Cook Time: Approx. 1 Hour 25 Min

Yields: 4 Skins

WHAT YOU NEED

2 Large Russet Potatoes
Olive Oil, Himalayan Salt, Cracked Pep, Pepper Flakes
1/2 C Whipped Jalapeno Cheddar cream Cheese, room temp
2 Tbsp. Unsalted Butter, room temp
1/2 C Whipping Cream, room temperature
2/3 C Old Cheddar, shredded
Himalayan Salt & Cracked Pep
2 Jalapenos, 1 diced, 1 sliced in to rounds
G A R N I S H - Sour Cream / Alternative Sauce, Fresh Parsley, Additional Cheddar

DIRECTIONS

Preheat oven to 425 F
Scrub the taters thoroughly and dry them off. Pierce them multiple times with a fork and get them on a parchment lined baking sheet. Rub them down with oil and season liberally with salt, pepper, and pepper flakes. Bake 1 Hour + until crisp outside and perfectly fluffy and cooked inside. Remove and cool until you can carefully handle them but don't let them cool too much!
Slice them in half lengthwise. Cup the potato in one hand and use a spoon to carefully remove the flesh in to a mixing bowl. Scrape as best you can to get all of the potato flesh out without screwing up the skin. Return the skins the baking sheet, scooped side up. Spray them with cooking spray and place them back in to the oven for 6 - 8 minutes until crispy.

In the meantime, add the whipped cream cheese, cream, butter, diced jalapeno, 1/2 C of the cheddar to the bowl with the potatoes. Mash everything together until combined and nice and creamy. Season to taste with salt & pepper.
Remove the skins from the oven and set them on to a wire cooling rack. Add your potato filling to a piping bag with an open tip, make sure it's wide. Pipe the filling in to the skins, splitting it between the four of them. Alternately, you can do so with a spoon if you do not have a piping bag.
Top each tater with the reserved cheddar and a couple slices of jalapeno. Return them to the oven for another 6 - 8 minutes until cheese is melted and slightly browned. Remove once again and set on to a wire rack.
Serve the skins with a drizzle of sauce, additional grated cheddar, and fresh parsley if desired. ENJOY!

HAPPY VEG

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Pesto Bucatini with Burrata & Toasted Pine Nuts

1/12/2024

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Pesto Bucatini
With Burrata & Toasted Pine Nuts

Prep Time: 20 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

454g Dry Bucatini Pasta
3 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
2 Shallots, diced
1 C White Wine
1/2 C Grana Padano, finely shredded

P E S T O

1 C Fresh Basil (stems & leaves)
1/4 C Fresh Parsley (stems & leaves)
1/2 C Pine Nuts , divided
3 Tbsp. + EVOO
1 Tbsp. Hemp Hearts
1/2 - 1 Lemon, juice
1/3 C Grana Padano, finely shredded
1/4 Tsp. + Himalayan Salt
Cracked Pepper
Pinch Red Pepper Flakes

G A R N I S H

Burrata
Fresh Basil & Parsley
Red Pepper Flakes
Grana Padano

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Leave covered.
P E S T O - Toast your pine nuts in a dry skillet set to just below medium heat. Stir and toast until they smell nice and nutty and have some golden brown colour. Don't over toast / burn so keep your eye on them! Reserve 1/4 C for sprinkling on top of your pasta. Blend the 1/4 c pine nuts with all of the other ingredients. Start with 1/2 lemon, blend, and taste. Add additional lemon juice / EVOO to emulsify / flavour the pesto dependent on your tastes.

Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium heat. Once heated, stir and cook about 30 seconds before adding the shallots and a good pinch of both salt and pepper. Stir and continue to cook another couple minutes, reducing the heat if needed to avoid scorching. Next, pour in the wine and let it simmer until mostly reduced.
At this point, add your bucatini to the boiling water and cook to almost al dente perfection.
Next, add your pesto to the skillet along with a good ladle of paste water. Stir and let that bubble away until the pasta is finished cooking. Add additional pasta water if needed to keep the sauce bubbling until the pasta is ready.
Transfer the bucatini to the skillet and start tossing the pasta in the pesto over the heat. Continue to toss the pasta, releasing starches until it is al dente / cooked to your liking. Turn off the heat, add the 1/2 C grana padano, and a good ladle of pasta water. Toss until glossy and gorgeous.
Serve each portion garnished with a hunk of gorgeous burrata dressed in EVOO, salt & pepper, and some of the pesto sauce from the skillet. Garnish with basil, pepper flakes, parsley, a sprinkle of the toasted pine nuts, and some grana padano. ENJOY!

HAPPY VEG

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Broccoli Cheddar Au Gratin Potatoes

1/9/2024

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Broccoli Cheddar Au Gratin Potatoes

Prep Time: 15 Min
Cook Time: 1 Hr 25 - 35 Min

Yields: 4 Servings

WHAT YOU NEED

2 Large Russe Potatoes, peeled & sliced lengthwise on the thinnest setting of a mandolin
4 C Broccoli Florets
1 Yellow Onion, halved & sliced
3 cloves Garlic, crushed & minced
1 2/3 C Whipping Cream, room temperature
2 Tbsp. Unsalted Butter, melted and cooled
1 1/4 C Extra Old White Cheddar, shredded
1 C Pizza Mozzarella, shredded
1/4 C Grana Padano, finely shredded
3/4 + Tsp. Himalayan Salt
Fresh Thyme & Fresh Parsley
Cracked Pepper & Pepper Flakes

DIRECTIONS

Preheat oven to 350 F
Spray the inside of a 7" x 11" baking dish with cooking spray. Lay potato slices to coat the bottom layer. Season with salt, pepper, pepper flakes, and fresh thyme leaves. Sprinkle with garlic and sliced onions, followed half of the broccoli florets. Mix together the cheeses and sprinkle 1/3 of the cheese mix.
Follow by covering with sliced potatoes and gently pressing down. Continue by seasoning with salt, pepper, pep flakes, and thyme. Add garlic, onions, remaining broccoli, and 1/3 of the cheese. Finish with a top layer of potatoes and once again, press down gently to nestle everything down.

Whisk together the cream, butter, 3/4 tsp. salt, and some cracked pepper. Pour this over the potatoes and broccoli. Season one last time with salt, pepper, pep flakes, and thyme. Top with remaining cheese.
Cover with a tilted foil lid for 1 Hour. Remove cover and continue to bake for 25 - 35 minutes until golden, bubbly and tender.
Let cool 5 - 10 minutes before serving. Serve each portion garnished with pepper flakes, fresh parsley, and grated grana padano. ENJOY!

HAPPY VEG

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Calabrian Chili Pesto Risotto

1/7/2024

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Calabrian Chili Pesto Risotto

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Sides / 2 Mains

WHAT YOU NEED

1 L Pres. Choice Plant-Based Chikn Broth
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
2 cloves Garlic, crushed & minced
2 Shallots, diced
1 1/2 Tbsp. Tomato Paste
1/4 C + Pres. Choice Calabrian Chili Pesto (Sub and Pesto You Like), divided
1 C Dry Arborio Rice
1 C White Wine
1/2 C Grana Padano, finely shredded
1/2 Lemon, juiced
Himalayan Salt & Cracked Pepper
G A R N I S H - Fresh Parsley, Shaved Grana Padano

DIRECTIONS

Empty the broth in to as small, covered pot along with 1 Tbsp. tomato paste, and bring to a boil. once boiled, reduce to a simmer and keep covered.
In the meantime, begin heating the EVOO, butter, pepperoncini, and garlic, in a 10" skillet set to just below medium. Once heated, let everything sizzle together for 30 seconds or so before adding the shallots and a good pinch of both salt & pepper. Stir and cook about 4 minutes. Stir in the remaining 1/2 tbsp. tomato paste, and 1 Tbsp. of the pesto, and continue to stir and cook another 2 minutes. Next, stir in the rice and continue to stir and cook until rice has gone opaque and the germ is visible.
At this point, pour in the wine and let that wine sizzle until almost entirely absorbed. Now, ladle in some broth and stir in a tbsp. pesto and a pinch of salt. Simmer until absorbed, stirring as needed, and continue two to 3 more times, adding pesto and a pinch of salt on each round. Once the rice is al dente and just about perfect, add one final ladle of broth and simmer until it is reduced only by half to keep it creamy. Turn off the heat and fold in the lemon and grana padano. Stir, cover, and set aside for just a couple minutes.
Remove cover and season to taste with salt & pep. You may also consider stirring additional pesto in to the finished risotto as well. Serve each portion with fresh parsley, some grated grana, and some shaved as well. ENJOY!

HAPPY VEG

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R E C I P E S

Roasted Pep Pesto Ravioli

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Cheesy Tater Casserole

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Vegetable Lentil Soup

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Chik'n Caesar Salad Ciabatta

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Mexican Flatbreads

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

I L O V E S O U P

C R E A M I E S

Potato Chowder

Creamy Tomato Soup

Creamy Cauli Chowder

Creamy Jalapeno Ched Cauli Soup

Creamy Tortellini Chowder

B R O T H I E S

Italian Wedding

Lemon Turmeric Lentil Soup

White Bean, Potato, & Kale Soup

French Onion Soup

T O M A T O I E S

Tortellini White Bean Soup

​Smoky Cabbage SOup

Lasagna Soup

Sausage & Tomato Soup

HAPPY VEG

Jalapeno Cheddar Tater Skins

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Pesto BucatiniWith Burrata & Toasted Pine Nuts

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Calabrian Chili Pesto Risotto

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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