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Cabbage Stew

2/27/2024

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Cabbage Stew

Prep Time: 25 Min
Cook Time: 1 Hour

Yields: 4 + Servings

WHAT YOU NEED

1/4 C EVOO
1 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
Few Sprigs Fresh Thyme
1 Red Onion, diced
2 stalks Celery, sliced
1 Bell Pepper, chopped
1 Carrot, peeled & sliced
5 C Green Cabbage, chopped
1 Zucchini, cut in to quarters
2 Tbsp. Tomato Paste
1 C White Wine (I used Pinto Grigio)
3 C Pres. Choice Plant-Based Chik'n Broth
540ml can Salt-Free Chickpeas, drained & rinsed
SPICE BLEND - 3 1/2 Tsp. Tandoori Seasoning, 2 Tsp. Sweet Paprika, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder
1/2 Tsp. + Himalayan Salt
Cracked Pepper
Fresh Parsley - Garnish

DIRECTIONS

Begin heating the EVOO, pepperoncini, garlic, and thyme, in a large, deep skillet set to just below medium heat. Once heated, let everything sizzle together for 30 seconds + without burning. Add the onion, bell pepper, celery, carrot, and a generous pinch of both salt & pepper. Stir and cook 5 minutes. Add the cabbage, about 1/2 C broth, and a generous pinch of salt and pepper to the skillet. Stir, cover, and cook 7 minutes.

Add the zucchini and once again, season with s & p. Continue to cook another 3 minutes. Stir in the tomato paste and continue to cook another 2 minutes, stirring as needed. Pour in the wine and let it bubble away until reduced. Pour in the broth and bring the stew to a boil.
Once boiled, pluck out the thyme and add the chickpeas, spice blend, and 1/2 tsp. salt. Reduce heat to medium low, cover, and simmer for 45 minutes. Uncover and continue for 10 minutes. If stew is too thick for your liking, add additional broth and let it come to a bubble. Taste and adjust salt if needed / desired.
Serve garnished with pepper flakes & fresh, chopped parsley. ENJOY!

HAPPY VEG

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Paccheri Sausage Bolognese

2/26/2024

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Paccheri Sausage Bolognese

Prep Time: 25 Min
Cook Time: 1 1/2 Hours

Yields: 4 Servings

WHAT YOU NEED

400g Dry Paccheri Pasta
1/4 C EVOO
1/2 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
Few Sprigs Fresh Thyme
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell Pepper, diced
1 Carrot, peeled & diced
4 x Beyond Meat Hot Italian Sausages
2 Tbsp. Tomato Paste
2 Tbsp. Calabrian Chili Pesto
1 C White Wine ( I used Pinot)
3 C Pres Choice Plant-Based Chik'n Broth
Handful Fresh Basil leaves, torn
1/3 C Whipping Cream, room temperature
1/2 Tsp. + Himalayan Salt
Cracked Pepper & Red Pepper Flakes
G A R N I S H - Grana Padano, Fresh Basil, Fresh Parsley

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered.
In the meantime, begin heating the EVOO, pepperoncini, garlic, and thyme, in a large skillet set to just below medium. Once heated, stir and let cook up to a minute without burning. Add the onion, pepper, celery, and carrot. Season liberally with salt & cracked pepper, stir, and cook another 5 - 6 minutes stirring a few times.
Make a well in the center of the pan and crumble in the Beyond Meat sausages. Let them go a couple of minutes, flipping / stirring them around in the center of the pan allowing them to brown up a bit. Stir everything together, season with salt & pepper, and continue to cook for 2 - 3 minutes. Next, make a well again & drop in the tomato paste & pesto, letting them sizzle for a minute before stirring everything together and continuing to cook another 2 minutes.

Pour in the wine and let the wine simmer until mostly reduced. Add the broth and bring to a boil. Once boiled, add the fresh basil, 1/2 Tsp. salt, and a sprinkle of pepper flakes. Reduce to medium low and simmer for 1 hour +, adding additional broth if needed to keep the sauce simmering and intensifying in flavour. Once you're ready to cook the noods, stir in the whipping cream and let it continue to simmer while the noods cook. Pluck out the thyme sprigs.
Cook the Paccheri noodles according to package directions. Once just about al dente, strain them directly in to the skillet with the sauce, bringing some pasta water along with you. Stir to coat the noodles and let them continue to simmer gently in the sauce until perfectly cooked. Add additional pasta water if needed to help the sauce coat those beautiful noodles. Taste and adjust salt / pepper if desired.
Serve each portion with a generous amount of freshly shredded grana padano and some gorgeous fresh basil. ENJOY!

HAPPY VEG

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Romano Bean & Roasted Tater Bowls

2/24/2024

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Romano Bean & Tater Bowls

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

Yields: 2 Bowls

WHAT YOU NEED

P O T A T O E S

1 Large Russet Potato
EVOO
2 Tsp. Tex-Mex Seasoning
1 Tsp. Garlic Powder
Himalayan Salt

B E A N S

3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
SPICES - 1 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Tex-Mex Seasoning, 1/2 Tsp. Dried Oregano
1 Yellow Onion, diced
1/2 Red Bell Pepper, diced
3 Green Onions, sliced & separated light & dark
1 Tbsp. Tomato Paste
540ml Romano beans, drained & lightly rinsed
1/2 C + PC Brand Plant-Based Chik'n Broth
Himalayan Salt & Cracked Pepper

O T H E R

1 C Dry Brown Rice
2/3 C Vintage White Cheddar, shredded
Cotija Cheese
Green Cabbage, shredded
Serrano Pepper Sauce (store-bought)
Chipotle Mayo (store-bought)
Sour Cream
Prepared Mexican Salsa (store-bought)
Hot Sauce

N O T E S

Go to town on the garnishes. Guacamole, pickled jalapenos, black beans from the can, roasted corn. You can really play around with the toppings.
The serrano sauce is available at my grocery store. You can easily double up on the chipotle mayo or use your own, favourite sauce.

DIRECTIONS

Prepare your brown rice according to package directions. Fluff and set aside.
POTATOES - Preheat oven to 425 F. Cut the russet in to large, equal sized chunks and add to a mixing bowl. Pour about 1/4 c EVOO over the potatoes and add the seasonings. Toss and transfer to a parchment lined baking sheet. Season liberally with Himalayan salt. Bake 25 - 30 until crisp outside and fluffy inside. Make sure to flip a couple of times. Finish with salt if needed.

BEANS - Whisk together all of the spices. Begin heating the oil, half the spice blend, and garlic, in a 10" skillet set to just about medium. Once heated, stir and let the spices bloom for 30 seconds - 1 minute without scorching. Add the onion, light portions of the green onions, and bell pepper, along with a good pinch of both salt & cracked pepper. Stir and cook 5 - 6 minutes until veggies are almost tender. Stir in the tomato paste and continue to cook another minute or so to intensify the paste flavour. Add the beans and the broth, and bring to a boil. Season with salt, add the remaining spice blend, reduce to medium low, and simmer 15 - 20 minutes uncovered. Add additional broth if needed to keep the beans simmering for the required amount of time. Once finished, taste and adjust salt if needed / desired.

ASSEMBLY - Divide the rice between two bowls and drizzle the rice with the serrano sauce. Spoon the beans on one side of each bowl, and the roasted taters on the opposite side. Place a handful of cabbage on an open side, with the shredded cheddar on the opposite side of the bowl. all four sides should be covered now./ Spoon sour cream and salsa in the center of the bowl. Drizzle the bowls with chipotle mayo followed by some crumbled cotija and the dark portions of the green onions. Don't forget the hot sauce <3
ENJOY!

HAPPY VEG

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Roasted Broccoli & Cheddar Risotto

2/20/2024

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Roasted Broccoli & Cheddar Risotto

Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Side / 2 Main

WHAT YOU NEED

1 Head Broccoli (4 - 5 C Florets), EVOO, Red Pepper Flakes, 2 Tsp. Clubhouse Garlic Plus, Himalayan Salt & Cracked Pepper
4 Tbsp. Unsalted Butter, divided (3 / 1)
1 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
3 cloves Garlic, crushed & minced
1/2 Yellow Onion, diced
1 C White Wine
1 L Pres. Choice Plant-Based Chik'n Broth
1/4 C Grana Padano, finely shredded
1 C Extra Old White Cheddar, shredded
Himalayan Salt
G A R N I S H - Green Onions, Grana Padano, Pepper Flakes

DIRECTIONS

Pour the broth in to a medium sized pot and bring to a boil. Reduce to simmer and leave covered.
In the meantime, preheat your oven to 400 F. Toss the broccoli florets together with about 1/4 C EVOO, the Clubhouse seasoning, and a good pinch of pepper flakes. Transfer to a parchment lined baking sheet and sprinkle with salt & cracked pepper. Bake 15 - 20 until tender, flipping 2 or 3 times.

While the broccoli roasts, begin heating 3 Tbsp. butter, EVOO, pepperoncini, and garlic, in a 10" skillet set to just about medium. Once heated, stir and let everything sizzle for about a minute. Add the onion and a good pinch of salt. Continue to stir and cook another 3 - 4 minutes before adding in the rice and another pinch of salt. Stir and let the rice cook until it is translucent with the germ visible. Next, pour in the wine and let that sizzle until the rice has absorbed almost all of it. At this time, add a full ladle of broth and let it simmer until reduced. Continue to add broth by the ladleful along with a pinch of salt, allowing it to reduce almost entirely before adding the next ladle / pinch of salt. 3 - 4 times approximately and the rice should be just about right.

When the rice is just about ready, add in your last ladle of broth and let it simmer until reduced by about 2/3. I wanted it nice and creamy. Taste and ensure the rice is al dente / cooked to your liking. Turn off the heat and fold in the remaining Tbsp. butter, grana padano, and cheddar. Taste and adjust salt if needed. Let the risotto sit for a couple of minutes off the heat.
Serve the creamy risotto with a scoop of the roasted broccoli florets on top. Garnish with a sprinkle of pepper flakes, some grana padano, and some fresh green onions. ENJOY!

HAPPY VEG

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Smashed Meatball Ciabattas with Pesto & Whipped Ricotta

2/18/2024

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Smashed Meatball Ciabattas
with Pesto & Whipped Ricotta

Prep Time: 30 Min
Cook Time: 20 - 25 Min

Yields: 4 Sandwiches

WHAT YOU NEED

M E A T B A L L S -

340g Beyond Beef
1/2 Yellow Onion, finely diced
1/4 C Cooked Brown Rice
2 Tbsp. Fresh Parsley, chopped
2 cloves Garlic, crushed & minced
1/4 Tsp. Himalayan Salt
1/4 Tsp. Red Pepper Flakes
Cracked Pepper

P E S T O - (Sub A Jar of Prepared Pesto if Desired)

1/4 C Pine Nuts
2 cloves Garlic, crushed
1/2 - 1 Lemon, juice only
1/4 C EVOO
1/3 C Grana Padano, cut in to cubes or shredded
1 Tbsp. Hemp Hearts
28g Fresh Basil Leaves
1/4 C Fresh Parsley
1/4 Tsp. + Himalayan Salt
Pinch Red Pepper Flakes & Cracked Pepper

W H I P P E D R I C O T T A

280g tub Full Fat Ricotta
1/2 Lemon, juice only
2 Tbsp. + EVOO
1/4 Tsp. + Himalayan Salt

A S S E M B L Y

2 x 225g Heat & Serve Ciabatta Style Baguettes
Sliced Red Onion
Fresh Basil
Pepperoncini In Oil
Balsamic Reduction
Grana Padano

N O T E S

If you want to save some time, you can easily sub out the fresh pesto for a jar of your favourite store-bought brand.
Another time saving tip? Purchase pre-made meatballs in either the fresh, or frozen section to cut the prep time down.
Why do I always say "just below medium" in my recipes? My stove is old and sometimes if I turn the burner to exactly medium, it triggers a glitch and heats to high. It's so annoying lol I've burnt so many things as a result of this lol

DIRECTIONS

MEATBALLS - Preheat oven to 400 F. Combine all of the ingredients for the meatballs in a medium sized mixing bowl. Use heaping Tbsp.'s of the mixture, roll it in to meatballs, and transfer them to a parchment lined baking sheet. You SHOULD have 10 meatballs of fairly similar size. Bake for 17 - 20 minutes, flipping halfway.

PESTO - Heat a small skillet with the pine nuts to just about medium. Once heated, stir and toast without burning. You want a nice golden / slightly dark brown toast which should only take a minute and a half to 2 minutes approximately. Once toasted remove from heat. Add everything to a small blender and blend until creamy and combined. Add additional EVOO if needed / desired. Taste and adjust salt if needed.
WHIPPED RICOTTA - Add everything to a small food processor and whizz until smooth and creamy.

ASSEMBLY - With 10 minutes remaining on the meatballs, warm the ciabattas in the oven according to the package. Remove and carefully cut each full ciabatta in to two individuals, and slice them all open. Preheat a grill pan on just about medium, drizzle the ciabattas with EVOO and grill them until toasty with golden brown grill marks.
Start by spooning a generous amount of the creamy whipped ricotta on to the bottom of each ciabatta, followed by some sliced red onion & fresh basil leaves. Take the meatballs and place them on to a cutting board. Smash 2 1/2 meatballs / ciabatta, and nestle them on top of the bottom layer. Spread pesto and pepperoncini on the top of the sammies, drizzle the meatballs with balsamic reduction, and finely shred some grana padano to finish. Close up and serve. ENJOY!

HAPPY VEG

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Chik'n Parm Skillet

2/15/2024

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Chik'n Parm Skillet

Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

WHAT YOU NEED

4 x Plant-Based Chik'n Patties

(Gardein Supreme, NotCo Chik'n, Cheezemade)

4 Slices Pizza Mozzarella
1/3 C Grana Padano, finely shredded
400g Dry Bucatini Pasta

S A U C E

1/4 C EVOO
4 cloves Garlic, smashed
1/2 Tsp. Red Pepper Flakes
Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
Handful Fresh Basil
1/2 White Wine
3/4 C Plant-Based Chik'n Broth
796ml can Whole San Marzano Tomatoes
370ml jar Roasted Red Peppers
1 x Hard Cheese Rind
1/2 Tsp. + Himalayan Salt
Cracked Pepper

G A R N I S H - Fresh Basil, Fresh Parsley, Grana Padano

DIRECTIONS

S A U C E - Begin heating the EVOO, garlic, and pepper flakes, in a large, oven safe skillet set to just below medium heat. Once heated, stir and let sizzle for 30 seconds or so before adding the onion, celery carrot, and a good pinch of both salt and pepper. Stir and cook 5ish minutes. Make a well and drop in the basil, letting that go for 30 seconds or so before stirring everything together and continuing for another couple minutes. Pour in the wine and let that simmer until mostly reduced. Pour in the tomatoes, chik'n broth, & red peppers with the liquid, and bring this to a boil. Once boiled, reduce to medium low, add the 1/2 tsp. salt and cheese rind, cover, and simmer for 25 minutes. Remove the hard cheese rind. Blend the sauce until smooth, taste, and season with salt if needed (to taste). Return about 2/3 of the sauce to the skillet, reserving the remaining for spooning on top / a future meal. Keep the sauce on low, covered, until it's time to assemble.

Bring a large pot of cold, heavily salted water to a boil. Once boiled, add your noodles to the water once you've blended your sauce. Cook to al dente. In the meantime, preheat your oven and cook your plant-based chik'n patties until golden and crisp on both sides.
Once the pasta is cooked, strain it directly to the skillet with the sauce and continue to stir and toss to coat the noodles in the sauce and release some starches in to the skillet. Once the noodles are perfectly cooked and sauced to perfection, remove the skillet from the heat and place it on a wire cooling rack.

Preheat your oven to BROIL 500 F / HIGH
Place the plant-based patties on the bucatini skillet and top each one with a slice of pizza mozz. Drop a little nest of grana on top of each one and use the rest to sprinkle around the skillet.
Broil until cheese is bubbly and melted. Remove and place back on your wire cooling rack. Garnish with fresh herbs.
Serve each portion with a plant-based patty, some gorgeous, saucy bucatini, fresh basil & parsley, and a generous amount of finely shredded grana padano. ENJOY!

HAPPY VEG

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Garlic & Herb Croutons

2/11/2024

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Garlic & Herb Croutons

Prep Time: 10 Min
Cook Time: 15 + Mins

WHAT YOU NEED

4 C Day Old, Fresh Crusty Bread (Baguette, Ciabatta, Sourdough) Cut in to 3/4" cubes
EVOO
1 Tsp. Italian Seasoning
1 Tsp. Garlic Powder
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Dried Oregano
1/4 C Grana Padano, finely shredded
Himalayan Salt

DIRECTIONS

Preheat your oven to 375 F
Add the bread, seasonings, and grana padano to a medium sized mixing bowl and drizzle generously with EVOO, tossing until spices are dispersed and bread is glossy. Transfer to a parchment lined baking sheet and season liberally with salt.
Bake for 15 + minutes, flipping half way and then checking often, flipping as needed. Watch for burning and reduce to 350 F if needed to keep from scorching. Remove, taste, and season with additional salt.
Once cooled, store in an air tight mason jar for 4 - 5 days. ENJOY!!

HAPPY VEG

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Tex-Mex Cheeseburger Skillet Mac

2/10/2024

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Tex-Mex Cheeseburger Skillet Mac

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

Yields: 4 + Servings

$Picture$

WHAT YOU NEED

2 1/4 C Dry Macaroni Noodles
3 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 Tbsp. Tex-Mex Seasoning, divided
1 Yellow Onion, finely diced
1 Red Bell Pep, finely diced
340g Impossible Foods Beef
1 C Grape Tomatoes, chopped
2 Heaping Tbsp. All Purpose Flour
1 C Whipping Cream, room temperature
2/3 C 2% Milk, room temperature
1 Tsp. Mexican Chili Powder
1 Tsp. Garlic Powder
1/2 Tsp. Cumin
1/2 Tsp. Dried Oregano
1 2/3 C Aged Spicy English Cheddar, shredded
1 C Cotija, shredded
1 C Pizza Mozzarella, shredded
1/4 Tsp. + Himalayan Salt
Cracked Pepper
G A R N I S H - Green Onions, Red Onions, Pickled Jalapenos, Sour Cream / Other Sauce (Serrano Sauce, Chipotle Sauce etc.)

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered.
In the meantime, begin heating the butter, garlic, pepper flakes, and half the Tex-Mex seasoning in a large, 12" skillet set to just below medium heat. Once heated, stir and sizzle for about a minute without burning. Add the onion, bell pepper, and a generous pinch of both salt & pepper. Continue to stir and cook another 5 ish minutes.
Make a well in the center of the pan and add in the plant-based beef. Break it up in to smaller crumbles as it browns before stirring everything together and continuing to cook another couple of minutes. Add the tomatoes, a good pinch of salt, and the remaining Tex-Mex, cumin, oregano, Mexican chili, and garlic powder. Stir and continue to cook another 2 minutes. Stir in the flour until absorbed and continue to cook another minute and a half or so, to cook off any raw flour flavour.

$Picture$

Pour in the milk and cream, stirring and scraping the bottom of the skillet to loosen up any flour / flavour bits. Bring the sauce to a boil and once boiled, reduce to a simmer, add the 1/4 tsp. salt to start, and add your mac noods to the boiling water. Let the sauce simmer while the noods cook to al dente.
Just before the noodles are done, turn off the heat to the skillet & fold in 2/3 of your cheeses, reserving the remaining 1/3 of what you have for the top. Stir until cheesy and melted. Next, strain the noodles directly in to the skillet and stir to combine until gooey, cheesy, and thoroughly mixed together.
Taste and season at this point with salt and pepper to your liking. Next, top the skillet with your reserved cheese.
Preheat your oven to 500 F Broil / High and once heated, place the skillet under the broiled until bubbly and melted. Carefully remove on to a wire cooling rack.
Drizzle with sour cream / sauce of choice and top with diced red onion, sliced green onions, and pickled jals. Serve and ENJOY!

$Picture$

HAPPY VEG

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Pesto & Whipped Ricotta Tater Plate

2/8/2024

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Pesto & Whipped Ricotta Tater Plate

Prep Time: 25 Min
Cook Time: 25 Min

Yields: 2 Servings

WHAT YOU NEED

2 Yellow Potatoes, chopped
EVOO, Himalayan Salt, Cracked Pepper, Pepper Flakes

P E S T O - (Sub A Jar of Prepared Pesto if Desired)

1/4 C Pine Nuts
1 clove Garlic, crushed
1/2 - 1 Lemon, juice only
1/4 C EVOO
1/3 C Grana Padano, finely shredded
1 Tbsp. Hemp Hearts
14g Fresh Basil Leaves
1/4 C Fresh Parsley
1/4 Tsp. Himalayan Salt
Pinch Red Pepper Flakes & Cracked Pepper

W H I P P E D R I C O T T A

280g tub Full Fat Ricotta
1/2 Lemon, juice only
2 Tbsp. + EVOO
1/4 Tsp. + Himalayan Salt

G A R N I S H

Fresh Basil, Fresh Parsley, Pepper Flakes, EVOO, Grana Padano

DIRECTIONS

Preheat oven to 400 F. Toss the chopped potatoes in EVOO, salt, pepper, and pepper flakes, and transfer them to a baking sheet. Once preheated, bake the taters for 25ish minutes, flipping as needed until golden brown on both sides.
WHIPPED RICOTTA - Simply add all of the ingredients to a food processor and process for about 2 minutes until smooth and creamy. Add additional EVOO if needed, taste, and add additional salt if desired. Refrigerate until needed.
PESTO - If you're making it from scratch, start by carefully toasting your pine nuts in a dry skillet set to just below medium. Once they're nice and golden, remove them from the heat. Add all of the pesto ingredients to a small blender and blend until combined. Taste and adjust salt if desired.
ASSEMBLY - Spread up to the entire batch of ricotta on a plate, followed by dolloping pesto around the ricotta and using a spoon to swirl it through. Top with your crispy, roasted taters and give the plate a drizzle of EVOO. Finish with fresh basil & parsley, pepper flakes, and some finely shredded grana padano. ENJOY!

HAPPY VEG

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Cheesy Chili Pierogi Skillet

2/6/2024

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Cheesy Chili Pierogi Skillet

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Servings

WHAT YOU NEED

2 Tbsp. Unsalted Butter
EVOO
2 Red Thai Chilis, sliced
3 cloves Garlic, crushed & minced
1/2 Red Onion, sliced
8 Frozen Pierogis
1/3 C Pres. Choice Plant Based Chikn Broth
1 Tbsp. Fresh Dill
2 Tbsp. Fresh Parsley
1/2 C Pizza Mozzarella, shredded
Himalayan Salt & Cracked Pepper
Prepared Ranch Dressing
G A R N I S H - Fresh Parsley, Fresh Dill

DIRECTIONS

Begin heating the butter, a splash of EVOO, garlic, and half the chilis, in a 10" skillet set to just about medium heat. Once heated, stir and cook 45 seconds - 1 minute without burning. Add the red onions and season with salt & pepper. Stir and continue to cook for 3 - 4 minutes until onions are starting to go soft.
Nestle the pierogis in to the skillet, flat side down in a single layer. Let them cook until golden brown, flip, and continue until the other side is nice and golden as well. Flip once more, pour in the broth and herbs, season the skillet with salt & pepper, and let that simmer until the broth is almost entirely cooked off. Remove from the heat and sprinkle the mozz over the pierogis. Top with remaining red chilis.

Preheat oven to BROIL 500 F / HIGH and place the skillet in to the oven until cheese is melted, bubbly, and lightly browned.
Serve pierogis with a scoop of the sauteed onions, drizzle of ranch, and additional fresh herbs. ENJOY!

HAPPY VEG

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R E C I P E S

Cabbage Stew

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Paccheri Sausage Bolognese

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Romano Bean & Tater Bowls

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Roasted Broccoli & Cheddar Risotto

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Smashed Meatball Ciabattas with Pesto & Whipped Ricotta

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Chik'n Parm Skillet

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Garlic & Herb Croutons

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Tex-Mex Cheeseburger Skillet Mac

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Pesto & Whipped Ricotta Tater Plate

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Cheesy Chili Pierogi Skillet

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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Smashed Meatball Ciabattas
with Pesto & Whipped Ricotta