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Potato Pancakes with pepperoncini, feta, and Chives

2/27/2022

Potato Pancakes
with Pepperoncini, Chives, and Feta

Prep Time: 10 Min
Cook Time: 15 - 20 Min

Yields; Roughly 6 Pancakes

WHAT YOU NEED

2 Large Russet Potatoes, peeled & grated (roughly 2C)
1/2 Yellow Onion, grated
2 cloves Garlic, crushed & minced
3 Tbsp. AP Flour
1 Large, Free-Range Egg
1/4 C Habanero Cheddar, shredded
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. + Sea Salt
Cracked Pepper to Taste
2 Tbsp. Unsalted Butter + EVOO for Frying
Sour Cream, Pepperoncini in Oil, Fresh Chives, Crumbled Feta - Garnish

DIRECTIONS

Shred the potatoes and use a cheesecloth or kitchen towel to squeeze the liquid out of them. Add the squeezed potatoes to a mixing bowl along with the onion, garlic, flour, egg, cheddar, parsley, sea salt, and pep to taste. Mix together until everything is thoroughly combined.
Begin heating the butter along with an equal amount of EVOO in a medium sized skillet set to medium heat. Once heated, drop 1/3 C scoops of the potato mixture in to the hot skillet 2 - 3 at a time (without crowding) and use the measuring cup to gently flatten them out. Fry for 2 - 3 minutes until golden brown. Flip, season with sea salt, and continue to cook another 2 - 3 until golden brown and crisp. Transfer to a paper towel lined plate and season again with sea salt. Continue until all patties are fried.

For service, serve up desired amount of patties and garnish with a dollop of sour cream, some fresh chopped chives, as much spicy pepperoncini as you can handle, and a sprinkling of crumbled feta. ENJOY!

HAPPY VEG

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Roasted Edamame

2/25/2022

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Roasted Edamame

Prep Time: 10 Min
Cook Time: 15 - 20 Min

Yields: 3 + Servings (Or 1 Large one if you're like me)

WHAT YOU NEED

500g Frozen Edamame
2 Tbsp. EVOO
1 Tbsp. Chili Oil
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt
Cracked Pepper
1 Lemon

DIRECTIONS

Preheat oven to 425 F
Empty the frozen edamame in to a medium sized mixing bowl. Drizzle them with the EVOO and chili oil and toss them together with the sea salt, pepper flakes, cracked pepper to taste, and the juice of half of the lemon. Transfer the edamame to a parchment lined baking sheet. Cut the remaining half of the lemon in wedges and drop them on the baking tray as well.
Bake 10 minutes, flip, and continue to bake 5 - 10 minutes until tender and golden brown.
Remove the edamame from the oven and transfer them to a serving plate along with the lemon wedges and all of that roasty garlic.

Squeeze over some of that roasted lemon before grabbing the pods from one end, placing them in your mouth, and using your teeth to pull out the beans from the pod, sucking all of the flavour off the outside pod off as you pull out the beans.
ENJOY!

HAPPY VEG

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Cinci Chili

2/23/2022

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Cinci Chili - 4 Way

Prep Time: 15 Min
Cook Time: 80 Min +

Yields: 4 + Servings

WHAT YOU NEED

12oz + Dry Spaghetti
1 Tbsp. Unsalted Butter
2 Yellow Onions, diced
4 cloves Garlic, crushed * minced
340g Impossible Beef
398ml Tomato Sauce
1 Tbsp. Tomato Paste
2 Tsp. Browning Sauce
1 Tbsp. Apple Cider Vinegar
1 C Water
2 C PC Brand Plant-Based Beef Broth
1 Tbsp. Pepperoncini (Alternately, 1 Tsp. Red Pepper Flakes)
3 Tsp. Chili Powder
1 Tbsp. Cocoa Powder
1 Tsp. Onion Powder
1 Tsp. Cumin
1 Tsp. Dried Oregano
1/2 Tsp. All Spice
1/2 Tsp. Cinnamon
1/2 Tsp. Cayenne Powder
1/4 Tsp. Ground Clove
1/2 Tsp. + SALT
Grated Cheddar, Diced Raw Yellow Onion, Sliced Green Onions - Garnish

DIRECTIONS

Begin heating the butter, pepperoncini, and garlic in a medium sized pot set to just about medium heat. Once heated, let everything sizzle for about a minute before dropping in the Impossible Beef and a good pinch of sea salt. Break up the beef as it cooks in to smaller crumbles and cook until mostly browned. Stir in the tomato paste and continue to cook for another 2 minutes.
Add the water, beef broth, browning sauce, apple cider vinegar, diced onions, and tomato sauce. Bring to a boil and once boiled, add the chili powder, cumin, cocoa powder, onion powder, oregano, all spice, clove, cinnamon, cayenne, and a half tsp. sea salt. Stir until everything is incorporated and reduce the heat to a simmer. Simmer 1 Hr + uncovered until liquid is almost entirely reduced and chili is meaty and thick. Taste and adjust salt if desired. Reduce heat to low and leave covere duntil pasta is ready.

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled, add the spaghetti and cook to al dente. Strain the pasta and prepare your garnishes.

The Guide to Serving Cincinnati Chili

Cincinnati chili is almost never served by the bowl. It is either served on hot dogs (coney dogs) or spaghetti which might sound strange, but it's unbelievably delicious & unique. When serving, it is served up in "ways", here's the breakdown;

2 Way - Spaghetti topped with chili
3 Way - Spaghetti topped with chili & shredded cheese
4 Way - Spaghetti topped with chili, shredded cheese * raw onions
5 Way - Adding stewed red kidney beans

I served mine up in the 4 Way style with chili, shredded cheese, & diced onions. I also added green onions which aren't traditional but I wanted the colour. Ultimately, whichever "way" you serve it up, you're bound to enjoy. I really recommend the 4 - way style because those raw onions add some welcome crunch and a break from all the richness.
ENJOY!

HAPPY VEG

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Brunch - Recipe Links

2/19/2022

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Breakfast Poutines

www.thehappyveg.ca/recipes/breakfast-poutine

Cajun Brekkie Poutines

www.thehappyveg.ca/recipes/cajun-brekkie-poutines

Chilaquiles Verdes Casserole

www.thehappyveg.ca/recipes/chilaquiles-verdes-casserole

Curried Lentils & Eggs

www.thehappyveg.ca/recipes/curried-lentils-eggs

Bolognese Brunch Toasts

www.thehappyveg.ca/recipes/bolognese-brunch-toasts

White Bean & Broccolini Brunch Toasts

www.thehappyveg.ca/recipes/white-bean-broccolini-brunch-toasts

Hashbrown Breakfast Sams

www.thehappyveg.ca/recipes/hashbrown-breakfast-sams

Beans & Toast

www.thehappyveg.ca/recipes/beans-toast

Loaded Brunch Jacket Potato

www.thehappyveg.ca/recipes/loaded-brunch-jacket-potato

Russet Brunch Bowls

www.thehappyveg.ca/recipes/russet-brunch-bowl

HAPPY VEG

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Gnocchi Pomodoro with Kale

2/18/2022

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Gnocchi Pomodoro with Kale

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 4+ Servings

WHAT YOU NEED

600g Gnocchi
1/4 C EVOO
1 Yellow Onion, diced
4 cloves Garlic, crushed & minced
10 Fresh Basil Leaves
680g Passata
4 C Green Kale, chopped
1 Tsp. Red Pepper Flakes
Sea Salt
Grana Padano - Garnish
Fresh Basil - Garnish

DIRECTIONS

Fill a large pot with cold, salted water and set to medium high heat. Once boiled, leave covered until needed.
Begin heating the EVOO, pepper flakes, and garlic in a large frying pan set to medium heat. Once heated, tear up the basil leaves and add those to the pan as well. Let everything sizzle for about a minute before adding the onions and a good pinch of sea salt. Cook 5 - 6 minutes until onions are soft and then add the kale. Season with sea salt and cover until kale was wilted. Pour in the passata and bring to a boil. Once boiled, reduce heat to medium low, season with 1/4 Tsp. sea salt, and cover with the lid tilted. Simmer 15 minutes.
Taste the sauce and add additional salt if desired. Add the gnocchi to the boiling water and cook according to package directions. Strain the gnocchi directly in to the pan with the sauce and toss to coat all of the gnocchi. Continue to stir and cook another minute or two and then remove from the heat.
Serve with shaved grana padano and fresh basil. ENJOY!

HAPPY VEG

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Penne Arabiatta with Mozz Stuffed Meatballs

2/16/2022

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Penne Arabiatta with Mozz Stuffed Meatballs

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

Arabiatta Sauce

1/4 C EVOO
1 Yellow Onion, diced
4 cloves Garlic, crushed & minced
1 Tbsp. Pepperoncini in Oil
796ml San Marzano Tomatoes
10 Fresh Basil Leaves
1/4 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt

Meatballs

340g Impossible Beef
Heaping 1/4 C Cooked Brown Rice
2 cloves Garlic, crushed & minced
1/2 small Yellow Onion, minced
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Sea Salt
6x 1" x 1/2 " Cubes Pizza Mozzarella

Extras

450g Dry Penne Pasta
Fresh Basil, Fresh Parsley, Grana Padano Cheese - Garnish

DIRECTIONS

Bring a large pot of cold, salted water to a boil. Leave covered until needed.
SAUCE - Begin heating the EVOO, garlic, pepper flakes, and pepperoncini in a large, deep pan set to medium heat. Once heated, let everything sizzle for about a minute; drop in the basil and after about 30 seconds, add your onions and a pinch of sea salt. Stir and cook until onions are translucent. (5 - 6 min) Empty the tomatoes into a bowl and crush them using your hands. Pour in the tomatoes, rinse the can and pour that in to the sauce pot as well, and bring to a boil. Once boiled, add the sea salt, reduce heat to medium low, cover with the lid tilted, and simmer for 30 minutes.
Preheat oven to 400 F
MEATBALLS - Mix everything together for the meatballs in a mixing bowl. Form the meatballs in to 6 equal sized balls. Alternately, you can do 8 smaller ones but remember to cut your cubes of cheese smaller. Cup the meatballs in one hand and use your thumb to press in to the meatball to create a space to insert the cube of mozz. Reform the ball around the mozz and place them on a parchment lined baking sheet. Bake 12 minutes, flip, and continue baking another 12 minutes. Drop the meatballs in to the sauce and let them simmer in the sauce until your pasta is cooked.
Add the penne to the boiling water and cook to al dente. Remove the meatballs and set them on to a separate plate. Strain the pasta directly in to the sauce and toss to coat. Simmer another minute and remove from the heat.

For service, serve up penne and place desired amount of meatballs on top. Grate copious amounts of grana padano cheese over the dish and sprinkle fresh parsley & basil. ENJOY!

HAPPY VEG

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Curried Lentils & Eggs

2/13/2022

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Curried Lentils & Eggs

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

Yields: 2 - 4 Servings

WHAT YOU NEED

3 - 4 Large Free-Range Eggs
3 - 4 Pieces Grilled Sourdough Bread
2 Tbsp. Refined Coconut Oil
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
2 Roma Tomatoes, chopped
400ml can Coconut Milk
540ml can Green Lentils, drained & rinsed
1/2 Tsp. Red Pepper Flakes
1 Tsp. Curry Powder
1 Tsp. Kasoori Methi (Fenugreek leaves)
1/2 Tsp. Cumin
1/4 Tsp. Clove
1/2 Tsp. Turmeric
1 Tsp. Tandoori Seasoning
1/2 Tsp. Garam Masala
Sea Salt
Fresh Cilantro, Feta Cheese, Greek Yogurt - Garnish

DIRECTIONS

Begin heating the coconut oil, pepper flakes, minced garlic, curry powder, cumin, clove, and kasoori methi in a 10" skillet set to just below medium heat. Once heated, stir & let everything sizzle for about a minute before adding the onions and a good pinch of sea salt. Cook 5 minutes before adding the tomatoes and another pinch of salt. Continue to cook until tomatoes have released their juices.
Pour in the coconut milk and wait for the sauce to come to a boil. Once boiled, stir in the lentils, turmeric, garam masala, and tandoori spices. Season with sea salt, reduce heat to medium low, cover with lid tilted, and simmer for about 12 - 15 minutes. Remove cover and continue to simmer until sauce has reduced and is nice and thick. (Another 12 - 15 minutes.)
Make wells around the dish and crack in your eggs. Season each egg with a pinch of sea salt. Cover until whites are set and remove skillet from heat.

Garnish the skillet with fresh cilantro before serving. Serve 1 - 2 eggs (depending on how hungry you are) with a crispy piece of grilled sourdough, a dollop of Greek yogurt, fresh cilantro, and a pinch of sea salt. ENJOY!

NOTES:

One of my eggs had an overcooked yolk and undercooked whites. It's important that your skillet is simmering when the eggs are added. If it's not hot enough, the yolk will cook faster than the whites.
FOR THE RECORD, it ended up being equally as delicious with the overcooked yolk. It was total yum vibes on toast with the curried lentils.
Make sure your sauce has thickened enough. When you make the well, it shouldn't pool up right away. Continue to cook down the sauce if that is the case.

HAPPY VEG

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Gnocchi, Broad Bean & Kale Pot Pie with Phyllo Crust

2/9/2022

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Gnocchi, Broad Bean & Kale Pot Pie with Phyllo Crust

Prep Time: 25 Min
Cook Time: 50 - 55 Min

WHAT YOU NEED

1/4 C Unsalted Butter
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled, halved lengthwise, & cut into half moons
3 cloves Garlic, crushed & minced
100g Cremini Mushrooms, sliced
4 C Fresh Green Kale, chopped
540ml can Broad Beans, drained & rinsed
2 C Dry Gnocchi
1 Hard Cheese Rind (Grana, Pecorino etc)
2 heaping Tbsp. AP Flour
2/3 C White Wine
2 C PC Brand Plant-Based Chicken Broth
1/4 C Whipping Cream
5 sprigs Fresh Thyme
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt
Cracked Pepper
FOR THE PHYLLO
1/3 C Unsalted Butter, melted
7 sheets Phyllo, cut in half to create 14 9"x13" sheets.
Grana Padano

DIRECTIONS

Begin melting the butter, pepper flakes, garlic, and thyme sprigs, in a 12" skillet set to about medium heat. Once heated, let everything sizzle for about minute before adding the onion, celery, carrot, and a good pinch of sea salt / pepper. Cook about 5 minutes before adding the cremini & another pinch of salt. Stir and cook another 3ish minutes until mushrooms look cooked down.
Add the kale, season liberally with sea salt, reduce heat slightly and cover until kale has wilted. Sprinkle in the flour and stir until absorbed. Continue to stir and cook for 2ish minutes before increasing the heat back to about medium and pouring in the wine. Let the wine simmer until almost entirely absorbed before stirring in the plant-based chicken broth. Once the stew comes to a boil, add 1/2 tsp. sea salt, the can of drained broad beans, and the hard cheese rind. Reduce heat to medium low, cover, and simmer for about 12 minutes. Remove cover and continue to simmer another 5 or so minutes until thick and creamy. Pluck out the cheese rind and thyme sprigs, taste, and adjust salt / pepper if desired. Remove from heat and stir in the fresh parsley, cream, and dry gnocchi until coated and dispersed evenly.

Preheat oven to 350 F
To assemble, melt the butter in the microwave and get your phyllo sheets cut in half. Begin by placing two sheets of phyllo over the skillet with the corners draping over the skillet. Brush phyllo with butter making sure to brush the corners that are hanging over the skillet and grate over some grana padano cheese. Place your next two sheets on the skillet in the opposite direction so that the corners are draping over the skillet on all sides. Brush with butter, grate grana, and continue until you have 6 layers total. For the last layer, place your two sheets on top and crinkle them a little bit for some texture. Brush the entire top of the pot pie with butter and then fold all of the corner pieces into the skillet, doing your best to crimp the edges. Sprinkle with grana padano and sea salt.
Bake 25 - 30 minutes until phyllo is gloriously golden brown. Remove from oven and set on to a wire cooling rack for about 10 minutes.
For service, use a knife to cut through the phyllo and spoon out serving. Garnish with fresh parsley & ENJOY!

HAPPY VEG

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Cajun Brekkie Poutines

2/6/2022

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Cajun Breakfast Poutines

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 2 Servings

WHAT YOU NEED

2 Large, Free-Range Eggs
1 Large Baking Potato, cut in to cubes (Dressed in veg oil, copious amounts of sea salt, and 1 Tsp. Cajun seasoning blend)

NOTE: My potato was huge and could easily serve 2. Be mindful of your tater's size and cook an additional one if they're small

Cheese Curds
1 Tbsp. Unsalted Butter
1/2 small Yellow Onion, finely diced
1/2 stalks Celery, finely diced
1/2 small Bell Pepper, finely diced
1 clove Garlic, crushed & smashed
1 heaping Tbsp. AP Flour
1 C PC Brand Plant-Based Beef Broth (sub veggie broth if needed)
1 Tsp. Mexican Hot Sauce (Any sauce will do, I prefer the flavour)
1/4 Tsp. Red Pepper Flakes
1 Tsp. Cajun Seasoning Blend
1/4 Tsp. Dried Thyme
Sea Salt & Cracked Pepper to Taste
Red Pepper Flakes
Green Onions, sliced for garnish

DIRECTIONS

Preheat oven to 400 F. Toss the cubed potatoes in the vegetable oil, Cajun blend, and sea salt. Transfer them to a parchment lined baking sheet and bake for 10 minutes. Flip, season again with sea salt, and continue for another 5 - 10 minutes until crispy and fully cooked. (Depending on how large or small you cubed them.)
After flipping the potatoes, begin melting the butter in a small sauce pot set to medium. Once melted add the pepper flakes, dried thyme, onion, celery, bell pepper, garlic, and a good pinch of sea salt. Stir and cook about 5 minutes until veggies are tender. Reduce heat slightly and sprinkle in flour. Stir to coat everything and continue to stir for a couple minutes to cook out raw flour flavour. Return the heat to medium and pour in the broth making sure to scrape the bottom of the pot for flour / flavour bits. Once the gravy boils, reduce to medium low, add the Cajun seasoning blend, hot sauce, and desired amount of salt / pepper to taste. Simmer 5 - 7 minutes in a partially covered pot until desired thickness is achieved.

While the gravy simmers, heat some EVOO in a frying pan large enough to accommodate your eggs on just below medium heat. Crack in the eggs and season them with sea salt, Cajun seasoning, pepper flakes, and cracked pepper. Cook the eggs until the whites are set and yolk is to your liking.

NOTE: I used to add a little water to the lid of the frying pan and tilt it in, covering it and trapping the steam inside to cook the yolk and egg faster. There were always inconsistencies in how my eggs turned out. Now, I keep my pan heated and tilt it so that I can spoon hot oil on to the whites as they cook. This cooks the whites faster but ensures your yolk is runny and glorious. :)

Divide the potatoes between two plates and place your curds around the dish. Ladle over the Cajun gravy (make sure to cover those curds), top with your beautifully fried egg, a few additional dashes of hot sauce, and some sliced green onions. ENJOY!

HAPPY VEG

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Spanakopita

2/4/2022

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Spanakopita

Prep Time: 35 Min
Cook Time: 55 - 60 Min

WHAT YOU NEED

1/4 C EVOO
1 Bunch Green Onions, sliced
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
600g Frozen Spinach
6 Tbsp. Fresh Dill, chopped
6 Tbsp. Fresh Parsley, chopped
1/2 Lemon, juiced
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. Cayenne
1/4 Tsp. Ground Nutmeg
1/2 Tsp. + Sea Salt
Cracked Pepper To Taste
280g Full Fat Ricotta
200g Feta, crumbled
2 Large Free-Range Eggs, lightly beaten
FOR THE PHYLLO
1/2 C Unsalted Butter, melted
454g Frozen Phyllo, thawed overnight in the fridge (You will need 17 sheets)
White Sesame Seeds

DIRECTIONS

Remove the phyllo from the fridge and let it sit at room temperature for about 30 minutes.
In the meantime, begin heating the EVOO, pep flakes, and garlic, in a medium sized pan set to medium. Once heated, let the garlic sizzle without browning for a minute before adding the green & yellow onions and a good pinch of sea salt. Stir and cook until onions are translucent, (about 5 mins) add the frozen spinach, reduce the heat, and cover until spinach has thawed and warmed through. Remove cover and increase heat again to start reducing liquid. Stir in the fresh dill, parsley, lemon juice, and a good pinch of sea salt & cracked pepper. Continue to cook until liquid is completely reduced. Remove from heat and cool.
Stir together the ricotta, feta, eggs, cayenne, 1/2 tsp. sea salt, cracked pepper to taste, and nutmeg. Once cooled, fold the spinach mixture in to the ricotta mixture and set aside.
Preheat oven to 350 F
Mel the butter in the microwave and set aside.
Carefully open and unroll the phyllo sheets. Use sharp scissors to cut the sheets in half leaving you two sets of approximately 9"x13" sheets. Soak a paper towel and place it on top of one side of the sheets to keep them moist.
Brush a 9"x13" baking dish with the melted butter and carefully place your first sheet down. Brush it generously with butter and place another sheet on top. Continue to add sheets, butter, and add more sheets until you have 10 layers of buttered phyllo.
Spoon all of the filling in to the dish and spread it to evenly form a layer. Press it down with a spatula to ensure it's packed and even.
Continue with phyllo sheets and butter another 7 times. Use a sharp knife to cut the top layers of the spanakopita in to 8 slices. Sprinkle the top with sea salt & white sesame seeds.
Bake uncovered for 40 - 45 minutes until golden brown and crispy on top. Remove from oven and set on to a wire cooling rack for at least 10 minutes.
Finish cutting through the slices and serve. ENJOY!

HAPPY VEG

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R E C I P E S

WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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Breakfast Poutines

Cajun Brekkie Poutines

Chilaquiles Verdes Casserole

Curried Lentils & Eggs

Bolognese Brunch Toasts

White Bean & Broccolini Brunch Toasts

Hashbrown Breakfast Sams

Beans & Toast

Loaded Brunch Jacket Potato

Russet Brunch Bowls

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DIRECTIONS

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