Blog Archives - HAPPY VEG

Cheeseburger Sliders

2/26/2023

Cheeseburger Sliders

Prep Time: 15 Min
Cook Time: 25 Min

Yields: 8 Sliders

WHAT YOU NEED

8 Slider Buns *
EVOO
340g Impossible Foods Beef
1 1/2 C Monterey Jack Cheese, shredded *
1 Large Red Onion, 1/2 diced, 1/2 thinly sliced
1 1/2 Tsp. Yellow Mustard
3 Tsp. Worcestershire Sauce *
2 -3 Large, Dill Pickles, sliced in to rounds
1/4 Tsp. + Red Pepper Flakes
1/2 Tsp. Onion Powder
Pink Salt & Cracked Pepper to taste
White Sesame Seeds
Everything Bagel Seasoning

INGREDIENTS NOTES

* I have no oven currently, so everything goes in to my tiny little Ninja Foodie. In my opinion, my sliders were STUFFED with the meat mixture. I think you could spread the mix out to ten - 12 slider buns depending on how full you want them. You could also just stick with 8 and get 8 REALLY meaty sliders.

* Don't buy pre-shredded cheese. Take the extra time to shred your own. Pre-shredded cheese contains chemicals to keep it from melting and sticking together in the bag.

* Make sure you're buying vegetarian / vegan labelled Worcestershire. Traditional worc contains anchovies.

DIRECTIONS

Begin heating a couple tablespoons of EVOO in a large skillet set to about medium heat. Once heated, add the diced red onions, pepper flakes, and a pinch of salt & pep. Stir and cook until onions are translucent, about 5ish. Add the plant-based beef and break it down in to smaller crumbles, mixing often as it browns.

Once the beef is mostly browned, add the mustard, worcestershire, onion powder, and another pinch of both salt & pep. Continue to stir and cook until browned. Taste and adjust mustard / salt if desired. Additionally, you COULD add ketchup, I opted not to.
Preheat oven to 350 F
Slice open your slider buns and place the bottoms in to a baking dish they'll fit snuggly in. Spoon the meaty mixture over the bottoms of the buns, piling it on until you've used all of it. Try to spread it in to a thick layer if possible.

Pile on the shredded monterey jack to cover the entire meat mixture. Next, top with the sliced red onions and pickle rounds. Place the tops on the buns, nestling them down in to the toppings.
Melt the butter in the microwave and brush the tops of all of the slider buns. Sprinkle some white sesame seeds & a little everything bagel seasoning on to each bun.
Bake at 350 F for 12 - 15 minutes until buns are crispy and golden brown.
Remove from oven and serve. ENJOY!

HAPPY VEG

Tomato Risotto

2/22/2023

Tomato Risotto

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

Yields: 4 Servings

WHAT YOU NEED

1 C Arborio Rice
2 Tbsp. EVOO
3 Tbsp. Unsalted Butter - divided
3 cloves Garlic, crushed & minced
2 Shallots, diced
1 C Grape Tomatoes, halved
1 C White Wine
1 L PC Brand Plant-Based Chikn Broth (Sub Vegetable Broth)
2/3 C Pecorino, grated
1 Tsp. Saffron
1/2 Tsp. Red Pepper Flakes
Fresh Basil
Himalayan Salt - Taste

DIRECTIONS

Add the broth to a small, covered pot set to medium. Once the broth starts to bubble, reduce to low and leave covered.
Begin heating the butter, pepper flakes, and EVOO, in a large skillet set to about medium heat. Once heated, let everything sizzle for 30 + seconds before adding the shallot, a pinch of salt, and continuing to stir and cook 3 - 4 minutes.
Add the rice to the skillet, stirring it to coat it in the oil / butter * let that go until the rice goes opaque and the germ is visible.

Pour in the wine & season with salt. Let the wine bubble & simmer until almost entirely reduced. Add a ladle or so of hot broth and cook until rice has absorbed the broth. Make sure to stir so there's no sticking. Continue to add broth and simmer until absorbed, 3 - 4 times, at which point the rice might need two more rounds of broth.
Add the saffron with a ladle of broth and wait for the rice to absorb all of the liquids. Add the grape tomatoes and a good pinch of salt along with the final ladle of broth. Cook until mostly reduced & rice is at the perfect texture for your risotto. If you like your risotto sauce, add another ladle of broth and let it reduce only a little bit, keeping a nice, starchy sauce. otherwise, cook until reduced and we're done!

Remove the skillet from the heat. Grab a handful of fresh basil and give it a chiffonade. Add the basil and pecorino, folding it in until thoroughly combined. Season with Himalayan salt to taste prior to serving.
Serve your portions with additional herbs & grated pecorino. ENJOY!

HAPPY VEG

Creamy Pecorino & Pepper Ravioli

2/19/2023

Creamy Pecorino & Pepper Ravioli

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

Yields: 3 - 4 Servings

WHAT YOU NEED

400g Frozen Cheese Ravioli
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Shallot, finely diced
3 cloves Garlic, minced
3/4 C White Wine
1 1/3 C Whipping Cream, room temp
1 C Pecorino, grated
1/2 Tsp. Red Pepper Flakes
20 - 25 Rotations on Your Pepper Mill
Fresh Parsley
Himalayan Salt To Taste

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil.
In the meantime, begin heating the EVOO, butter, garlic, shallot, pepper flakes, and cracked pepper, in a large skillet set to just about medium heat. Once heated, cook for about 4 minutes, stirring often. Reduce the heat if things are getting brown too quickly. Add the wine & a good pinch of salt, and let that simmer until reduced by about a third. Pour in the cream and bring it back to temperature.
Once the sauce starts to boil, reduce the heat again slightly to a simmer. Drop the pasta in to the boiling water and cook until al dente. Simmer the sauce until the ravioli is finished cooking. If the sauce hasn't reduced enough yet, let it continue to simmer until a little bit thicker.

Add the ravioli & a pinch of salt to the skillet, and continue to simmer while you toss the pasta, releasing starches in to the sauce. Once the sauce is nice and creamy, turn off the heat and stir in the pecorino until melted and combined nicely. Taste and adjust salt / pepper to your liking.
Serve garnished with additional pecorino & fresh parsley. ENJOY!

HAPPY VEG

Tortellini White Bean Soup

2/17/2023

Tortellini White Bean Soup

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

Yields: 4+

WHAT YOU NEED

3 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
1 Carrot, peeled & sliced
2 stalks Celery, diced
2 Zucchinis, halved & sliced in to half moons
540ml White Beans, drained & rinsed
400g Frozen Cheese Tortellini
3/4 C Grape Tomatoes, halved
1 Tbsp. Tomato Paste
340ml Passata
1 L PC Plant-Based Chikn Broth
2/3 C Water
3/4 C 2% Milk, room temperature
1 Hard Cheese Rind (optional)
5 sprigs Fresh Thyme, leaves removed
Handful Fresh Basil, torn
1/2 C Pecorino, grated
1/2 Lemon
3 Tbsp. Fresh Parsley, chopped
1 Tsp. Sweet Paprika
1 Tsp. Garlic Powder
1 Tsp. Dried Oregano
1/2 Tsp. + Himalayan Salt

DIRECTIONS

Begin heating the EVOO, pepperoncini, garlic, and thyme, in a large, deep skillet / pot set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the onion, celery, carrot, and a good pinch of salt. Stir and cook about 5 minutes before sprinkling in the basil. Continue for another minute or so before adding the zucchini and another good pinch of salt. Stir and cook another 3 - 4 minutes until zucchini have started to cook down.
Stir in the tomato paste and continue to cook for 2 minutes, stirring often. Pour in the water, broth, milk, and passata, and bring the soup to a boil. Once boiled, reduce to medium low and add the white beans, paprika, garlic powder, dried oregano, and 1/2 tsp. salt. Cover the pot with a tilted lid allowing it to reduce as well. Simmer for 20 - 25 minutes.

Add the grape tomatoes and tortellini pasta. Continue to simmer until the tortellini are plump and tender.
Turn off the heat and remove the cheese rind. Stir in the pecorino, parsley, and lemon juice, taste, and adjust salt if desired.
Serve each bowl with some freshly grated pecorino & additional parsley. ENJOY!
Refrigerate any leftover soup in an airtight container for 4 days. You may need to add additional liquids when reheating as the tortellini will soak a little of it while in the fridge.

HAPPY VEG

Chili Mac & Cheese

2/15/2023

Chili Mac & Cheese

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Yields: 4 + Servings

WHAT YOU NEED

Leftover Chili (I used my Impossible Chili - www.thehappyveg.ca/recipes/impossible-chili-chili-cheese-burritos
1 Jalapeno, sliced in to rounds
2 C Dry Macaroni Noodles
1 1/2 C Whipping Cream, room temp
3 Large Free-Range Eggs
3 Tbsp. Unsalted Butter, melted & cooled
1 1/2 C Extra Old White Cheddar, shredded
1 1/2 C Monterey Jack with Jalapenos, shredded
1/2 C Gouda, shredded
1/4 C Full Fat Cream Cheese, room temp
1 Tsp. Dry Mustard Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Cayenne
1/2 Tsp. Sea Salt
GARNISH - Sour Cream, Green Onions, Cilantro

NOTES:

Don't have / feel like making chili from scratch? Don't hesitate to open a can of your favourite brand. Just make sure it's a thicker chili because a runny chili will compromise the texture of the mac.

DIRECTIONS

Whisk together the cream, eggs, cooled butter, mustard, garlic & onion, cayenne, and salt together in a measuring cup / mixing bowl. Set aside.
Bring a large pot of cold, generously slated water to a boil. Once boiled, add the noodles and cook to al dente. Strain the pasta, turn off the heat, and return the pot to the burner while it's still hot. Add the noodles back to the pot and pour in the creamy mixture. Stir to combine. Add the cream cheese, stirring as you add the other cheeses, reserving about 3/4 C of the mixed cheeses for the top.
Preheat oven to 350 F

Spray the inside of a 9" x 13" baking dish with cooking spray. Pour half of the cheesy mac in to the dish and tap it off the counter / table a few times to settle everything. Dollop cold chili all around the mac and cheese before pouring the remainder over the top, tapping it again to settle everything. Dollop the top of the mac and cheese with more of your leftover chili. Then, sprinkle the top with your reserved cheese and some sliced jalapenos.
Bake uncovered for 35 - 40 minutes until cheese is bubbly and the mac is golden on top. If needed, switch the oven to broil 500F for a minute or so for additional browning. Remove the dish and set it on to a wire cooling rack for 5 - 10 minutes before slicing and serving. Serve with a dollop of sour cream, some freshly sliced green onions, and fresh cilantro. ENJOY!

HAPPY VEG

Cheesy Manicotti

2/12/2023

Cheesy Manicotti

Prep Time: 35 Min
Cook Time: 1 1/2 Hours

Yields: 4 + Servings

WHAT YOU NEED

NOTE:

This recipe will use anywhere from 13 - 16 manicotti noodles at max. Boil a couple extra in case some of them split in the pot!
I haven't seen oven-ready manicotti the way I've found cannelloni. Obviously, if you find oven-ready manicotti noodles, feel free to supplement them instead of the dry ones.

SauCe

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
4 cloves Garlic, crushed
1 Yellow Onion, diced
1 Large Carrot, peeled & diced
2 stalks Celery, diced
Handful Fresh Basil, torn
1 Tbsp. Tomato Paste
1/2 C White Wine
796ml Whole San Marzano Tomatoes
Water
1/2 Tsp. + Pink Salt
Cracked Pepper

Filling

560g Full Fat Ricotta
3 cloves Garlic, crushed & minced / pressed
1 Large Free-Range Egg
1 C Pizza Mozzarella, shredded
1 C Extra Old White Cheddar, shredded
1/3 C Pecorino, shredded
3 Tbsp. Fresh Parsley, finely chopped
1/2 Tsp. Pink Salt
1 1/2 Tsp. Italian Seasoning
Nutmeg

EXTRAS - 1 C Pizza Mozz, shredded, Fresh Basil / Parsley, Pecorino for Garnish

DIRECTIONS

SAUCE - Begin heating the butter, pepperoncini, EVOO, and garlic, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle for 30 seconds or so, add the basil and continue for another 30 seconds, then, add the onion, carrot, celery, and a good pinch of both salt & cracked pepper. Stir and cook 5ish minutes before stirring in the tomato paste and continuing to cook another minute or two. Add the wine and simmer until reduced. Add the tomatoes and rinse out the can with 1/2 c water, adding it to the pot as well. Use a wooden spoon to smash up the tomatoes a bit in the pot. Bring the sauce to a boil and once boiled, add the 1/2 tsp. salt, cover, and reduce to medium low. Simmer 25 - 30 minutes. Puree using an immersion blender until smooth. taste and adjust salt if desired.

Bring a large pot of cold, generously salted water to a boil. Once boiled, add the manicotti to the pot singly to avoid overcrowding and cracking in the pot. Boil until just before / right at the al dente mark. Strain and wait for the noodles to cool. Don't rinse them.
FILLING - Mix everything together for the filling in a medium sized mixing bowl. Add a dash or two of freshly grated or ground nutmeg.
Preheat oven to 350 F
Grab a baking dish / tray large enough to accommodate the manicotti. Spread some sauce to coat the bottom of the dish. To assemble, use a piping bag with an open star shaped tip which will allow the chunks of herbs, cheese, and garlic, to flow freely. Fill the manicotti from one side, flip, and fill the other until they're plump and stuffed. Nestle them in to the sauce and continue until you have used all of your filling. Ladle sauce all over the manicotti to coat them entirely and sprinkle the 1 C pizza mozz over the dish.
Cover and bake 25 minutes. Remove cover and continue another 20 + minutes until cheese is lightly brown, melty, and bubbly.
Remove from oven and set on to a wire cooling rack for 5 - 10 minutes.
Serve each portion with freshly grated pecorino and some fresh basil / parsley. ENJOY!
Refrigerate any leftovers in a sealed container for 4 - 5 days in the fridge.

HAPPY VEG

Saganaki

2/10/2023

Saganaki

Prep Time: 5 Min
Cook Time: Under 10 Min

Yields: 2 - 3 Servings

WHAT YOU NEED

110g Saganaki
Sourdough Bread
All Purpose Flour
EVOO
1 Lemon
Red Pepper Flakes
Cracked Pepper
Fresh Parsley - Garnish

DIRECTIONS

Preheat a grill pan and brush a couple pieces of sourdough with EVOO. Grill on both sides until crispy and golden brown.
In a small skillet, begin heating a couple tablespoons of EVOO on just below medium heat. Sprinkle some flour on a plate and press the saganaki into it, coating both sides of the cheese with flour. Place the saganaki into the skillet and let it sizzle and sear until golden brown. Sprinkle pepper flakes over the cheese & in to the skillet. Carefully flip the saganaki and continue to cook on the other side until a nice golden colour is achieved.

Halve your lemon and squeeze the juice in to the skillet. Make sure to swish the pan around to let that lemon get all over your cheese. Season the saganaki with pep flakes, cracked pepper, and some fresh parsley for garnish.
Take the skillet over to your serving area and set your grilled bread out. Break off pieces of cheese using a fork and serve them on the gorgeous grilled bread we made. ENJOY!

HAPPY VEG

Creamed Cabbage

2/7/2023

Creamed Cabbage

Prep Time: 20 Min
Cook Time: 1 Hour +

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. EVOO
1 Yellow Onion, halved & sliced
3 cloves Garlic, crushed & minced
4 C Green Cabbage, shredded on the mandolin or chopped
3 sprigs Fresh Thyme, leaves removed
1 Tbsp. All Purp Flour
Splash White Wine
1/2 Tsp. Red Pepper Flakes
CREAM MIXTURE - 1 1/3 C Room Temp Whipping Cream, 2 Tbsp. Unsalted Butter, melted & cooled, 1 Tsp. Dry Mustard, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/4 Tsp. Himalayan Salt, Cracked Pepper
CRACKER TOPPING - 1/2 C Crackers of Choice, crushed, 1 Tbsp. Unsalted Butter, melted, 4 Sprigs Thyme, leaves removed, 2 Tbsp. Grana Padano, grated, Himalayan Salt & Cracked Pepper

DIRECTIONS

Whisk together the ingredients for the cream mixture and set aside.
In a 10" skillet, begin heating the EVOO, garlic, pepper flakes, and thyme, on just below medium heat. Once heated, let everything sizzle for 30 seconds or so before adding the sliced onions & a good pinch of salt & pep. Reduce heat slightly and cook for 6+ minutes until onions have some nice colour and have cooked down. Add the cabbage and another food pinch of both salt & pep. Stir and cook until cabbage is soft but not mushy. To speed up the process, you could cover the skillet and stir it every minute and a half or so.
Preheat oven to 350 F

Transfer the cooked cabbage & onions to a 7" by 11" baking dish that has been sprayed with cooking spray. Pour the cream mixture in to the dish and tap it off the counter a few times to settle everything.
Stir together the crackers, butter, thyme, grana padano, and salt & pep to taste. Make sure the cracker crumbs are crumbly and moist. Sprinkle them over the entire skillet.
Bake uncovered for 35 - 40 minutes until cabbage is tender and crumb topping is golden brown. If it's not as brown as you'd like, switch the oven to broil to finish it off.
Remove and set on to a wire rack to cool.
Serve with s finishing sprinkle of pink salt & some fresh parsley. ENJOY!

HAPPY VEG

Impossible Chili + Chili Cheese Burritos

2/1/2023

Impossible Chili

Prep Time: 20 Min
Cook Time: 1 1/2 - 2 Hours

Yields: 4 Servings

WHAT YOU NEED

3 Tbsp. EVOO
340g Impossible Beef
2 Yellow Onions, diced
2 stalks Celery, diced
2 cloves Garlic, crushed & minced
1 Jalapeno, seeded & diced
SPICES for TOASTING - 1 Tsp. Mexican Chili, 1/2 Tsp. Cumin, 1/2 Tsp. Red Pepper Flakes, 1/2 Tsp. Tex Mex Seasoning
1 Tbsp. Tomato Paste
1 Tsp. Browning Sauce
796ml Diced Tomatoes
540ml Salt - Free Black Beans, drained & rinsed
2 1/2 C PC Plant-Based Beef Broth
SPICES for BOILING - 1 1/2 Tbsp. Cocoa Powder, 1 Tsp. Mexican Chili Powder, 1 Tsp. Onion Powder, 1 Tsp. Cumin, 1 Tsp. Tex Mex Seasoning, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Chipotle Powder
1/2 Tsp. + Himalayan Salt
Cracked Pepper

DIRECTIONS

Begin heating a medium sized pot on just below medium heat and drop in the Impossible Beef. Break up in to crumbles as it cooks and cook until brown. Remove the beef from the pan and return the pan to the heat with the EVOO, minced garlic, and the SPICES for TOASTING. Stir and let everything sizzle for 30 seconds - 1 minute before adding the onion, celery, jalapeno, and a good pinch of salt & pepper. Stir and cook about 6 -7 minutes until veggies have started going soft. Stir in the tomato paste & browning sauce. Continue to cook another 2ish minutes.

Return the beef to the pot along with the black beans, tomatoes, and broth. Bring the chili to a boil and once boiled, stir in all of the SPICES for BOILING along with 1/2 tsp. sea salt. Reduce heat to medium low and simmer for 1 1/2 hours, adding broth if needed to ensure the chili continues to cook without burning.
Once the chili is thick and rich, taste and adjust salt / pepper or other seasonings if desired.
Serve over potatoes, rice, or spaghetti for a Cincinnati style dish. ENJOY!

Chili Cheese Burritos

PER BURRITO

1 x Large Burrito Style Tortilla
3/4 C Cooked Brown Rice
3/4 C Cooked, cooled chili
1/2 C Habanero Cheddar, shredded
Sliced Avocado
Fresh Cilantro

DIRECTIONS

Lay out your tortilla on a flat surface. Start by laying down your brown rice in the center of the tort as your base. Spread your cooled chili over the rice followed by the shredded cheddar, sliced avo, and fresh cilantro. Fold the sides of the burrito in and then fold the bottom of the tortilla up over the filling, tucking it in before rolling until completely rolled up.

HAPPY VEG