Notes
Directions
 HAPPY VEGSHOP Wayfair's |
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 | Spicy Fiorelli BolognesePrep Time: 20 Min Cook Time: 2 Hours + Yields: 4 + Servings |
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Notes
- This pasta certainly packed a welcome tingly heat. If you want to reduce the punch, cut the cherry peppers down to 2 and reduce your pep flakes to 1/2 - 1 Tsp. instead. That should bring the heat down to everyone's level.
Directions
- Get a large pot of cold, generously salted water on to the stove and leave covered until needed.
- In a large, deep skillet set to just about medium, begin heating the EVOO, butter, and pepper flakes. Once heated, let everything sizzle together for about 30 + seconds to start our flavour development. Add the onion, celery, carrot, bell pepper, and cherry peppers. Season liberally with salt & pepper, stir, and cook your veggies about 10 minutes. Add the diced zucchini and another good pinch of both salt & pepper. Stir and continue to cook another 10 + minutes until your veggies have softened up.
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- Make a well in the center of the skillet and drop in your Beyond beef & season with a pinch of salt & pepper. Break the beef up into small crumbles as it browns in the skillet, flipping and breaking it apart as it browns up. After about 5 minutes, stir everything together and continue to cook for a few minutes. Stir in the tomato paste and let that cook for another couple minutes. Pour in the wine and let that simmer until reduced by about 2/3 at which point you can pour in your milk & broth. Increase the heat and bring your sauce to a boil. Once boiled, add the 1/2 Tsp. salt, vegeta, meat & potatoes seasoning, hard cheese rind, and fresh basil. Reduce the heat to low and let your sauce simmer uncovered for a minimum of an hour and a half. If needed as it reduces, add water and season with additional salt to keep the sauce simmering for that one and a half hour minimum to really intensify those flavours.
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- With 30 minutes left, bring your pot of salted water to a boil. Once boiled, stir in the fiorelli and cook to just about al dente. Monitor your pasta so that you get it right on and don't overcook it before it hits the skillet. I've noticed fiorelli goes from under to over rather quickly.
- Pluck out the hard cheese rind form your skillet before straining your pasta directly into the skillet using a spider strainer. Once your pasta is in the saucy skillet, toss and stir as it continues to simmer for about a minute or two until each noodle is perfectly coated and your pasta is perfectly cooked. Turn off the heat, add your grana padano and a ladle of hot pasta water, and stir until combined. Taste your pasta and adjust your salt if needed.
- Serve each portion garnished with a heap of finely shredded grana padano & some gorgeous basil. Any leftover pasta can be packed away in an airtight container in the fridge for 4 days. ENJOY!
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HAPPY VEG
SHOP WAYFAIR'S
EPIC SPRING SALE (Only 4 Days)
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 | The Newest Meatball Sub On The BlockPrep Time: 30 Min Cook Time: Approx 25Min Yields: See Notes |
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Notes
- I purchased these lovely Parmesan Herb Sub Buns from my local market. As the recipe made 8 larger sized meatballs, I could only make two subs based on the size of my buns. You could use smaller rolls / buns and stretch the meatballs out to 3 or 4 sammies depending on the size of the rolls.
- Alternately, you could reduce the size of the meatballs to stretch them out to an additional sandwich, but I'd sooner switch buns because the meatballs are nice and juicy at their current size.
- I made 9 meatballs for myself before realizing my buns were too large and would take 4 each. I switched it to 8 for the recipe, but again, the size of your buns will help you determine how many meatballs to make for your sammies.
Directions
- PESTO - Start by toasting the pine nuts in a dry skillet until they're fragrant with some golden browning. Remove them and transfer them to a small bowl as you grab the rest of your pesto ingredients. Next, smash the garlic and roughly chop it before adding it to a small vortex blender followed by the grana padano, fresh herbs (including some stems), salt, pepper, pepper flakes, pine nuts, lemon juice, and EVOO. Add a splash of cold water before closing it up and blending until smooth and vibrantly green. Add additional EVOO if needed to emulsify nicely. Cover and refrigerate until service.
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- Add about 1 1/2 cups vodka sauce to a small, covered pot set to medium low and heat until service.
- MEATBALLS - Add all of the ingredients to a medium sized mixing bowl and work together with your hands. Once combined, roll 1 1/2 heaping Tbsp. of the meaty mix into meatballs and transfer them to a plate. Once you have 8, divide the remaining mixture between the balls and re roll them.
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- Heat a couple tablespoons EVOO in a non-stick skillet and once heated, add the meatballs. Cook until golden, flip, and continue on the other side until golden. At this point, reduce your heat and cover the skillet for a couple minutes. Remove the cover, flip them again, and cover for a few more minutes. Continue this process until the meatballs are cooked through.
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- Preheat your oven to 400 F
- For assembly, split open your buns and get them onto a parchment lined baking sheet. Spoon a generous layer of pesto on the tops and spread some of the vodka sauce on the bottom. Nestle 4 meatballs onto the buns and top them with a generous amount of shredded mozz. Spoon more vodka sauce over the cheese / meatballs. Once the oven is preheated, add your tray to the oven and bake about 5 minutes until the cheese is melty and your buns are toasty on the outside but still soft inside. Remove your tray to a wire cooling rack.
- For service, garnish your sammies with a couple dollops of pesto, some finely shredded grana padano, and fresh basil leaves. ENJOY!
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HAPPY VEG
 | Cheesy Broccoli Au Gratin BitesPrep Time: 20 Min Cook Time: 1 Hour Yields: 12 Bites (4 Servings) |
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Directions
- Bring a medium sized pot of water to a boil and once boiled, add your broccoli florets and let those boil for 4 - 5 minutes until bright and tender-crisp. Strain and let cool. Continue the next step.
- Return your pot to the same burner and set to just below medium. Add the butter, garlic, pep flakes, and shallots. Season with salt & pepper and once everything starts sizzling, stir and cook about 5 minutes. Stir in the cream and a good pinch of salt & pepper. Once the cream starts bubbling, reduce your heat to a simmer and let that go a few minutes as it thickens up. Once thickened, turn off the heat, taste, and season with salt accordingly. Don't oversalt as we salt our potato layers in the tin.
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- Get your broccoli onto a cutting board and chop it up into much smaller pieces. This will make layering a bit easier in our muffin tins.
- preheat your oven to 350 F
- Spray each slot of a 12 slot muffin tin with cooking spray. Using a mandolin on the second lowest setting, slice 2 of the potatoes to start. Keep the 3rd handy just in case you need a few more slices. After slicing your taters, lay two slices of potato into each muffin tin. If they're a little large, just push them down as best you can to fit the slot. Sprinkle with salt & pepper before spooning over about 1 Tbsp. of the chopped broccoli and about 1 Tbsp. of shredded cheese. Spoon a teaspoon of the creamy onion / garlic mixture over each one along with a pinch of pep flakes. Next, lay two more slices of potato on top, pressing them down to fit the slots. If you have extra potato slices, you can nestle them on top of your second slices Once again, sprinkle with a pinch of salt & pepper, another spoonful of broccoli, and another teaspoon of the cream mixture for each one which should use up the remaining creamy mix. Finish with a sprinkle of pepper flakes for each one.
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- Get the muffin tin onto a baking sheet and cover your muffin tin with foil. Tent the foil as best you can to keep it from pressing directly on to your bites.
- Once the oven is preheated, place the tray into the oven to bake for 40 minutes. Get the tray onto a cooling rack and remove the tinfoil. Top each one with additional shredded cheddar before returning to the oven for another 10 minutes until the cheese is bubbly and golden.
- Remove the set onto a wire rack to cool for about 5 minutes. Use a spoon to work your way around each slot, loosening the taters from the sides / bottom and then scoop them out onto a serving dish.
- Serve & ENJOY!
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HAPPY VEG
 | Creamy Boursin & Scallion MashPrep Time: 15 Min Cook Time: < 20 Min Yields: 4 + Servings |
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Directions
- Add the chopped taters to a pot and fill with cold water to cover them them. Stir in 1 tsp. salt and bring the taters to a boil. Once boiled, let them cook for 13 - 16 minutes until fork tender. Cook time depends on the size they're chopped, but I'd say to keep an eye after the 13 minute mark.
- In the meantime, add your cream & butter to a small, covered pot set to low. Leave covered until it's time to mash.
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- Once the taters are fork tender, turn off the burner and strain your taters. Return the taters back to the pot and back onto the burner that is now off. Pour in the hot cream / butter mixture. I cut the Boursin into 4 pieces and then added that into the pot as well. Use a potato masher to mash everything together quickly, some chunks are totally ok as I prefer that personally. Once your taters are mashed, shift to a rubber spatula and fold in about 1/2 Tsp. salt, as much cracked pepper as your heart desires, and the green onions until combined. Taste your mash and adjust your salt / pepper if needed.
- Transfer your mash to a serving bowl and make a well in the center. Drop in a few pads of butter, season the entire top of the mash with cracked pepper and your reserved green onions. ENJOY!
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HAPPY VEG
 | Cheesy Kale Scram ToastiePrep Time: 10 Min Cook Time: < 15 Min Yields: 1 Toastie |
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Directions
- Begin heating a splash of EVOO & the garlic, in a non-stick skillet set to just below medium. Once heated, stir and let sizzle for about 30 seconds before adding the red & green onion & a pinch of both salt & pepper. Stir and let those veggies cook 5 - 6 minutes. Reduce your heat if you notice too much browning.
- Add the chopped kale along with another good pinch of salt & pepper. Cook your kale for 4 - 5 minutes, stirring as needed until brighter green & softened. Whisk together your eggs with salt, pepper, and pepper flakes, and pour this into your skillet. Use a rubber spatula and work the mixture from the outsides into the center and continue this process until your eggs are cooked the way you like them. I prefer a stiffer scramble.
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- As your eggs cook, toast your sourdough until crisp and golden. You can either do so with a toaster (faster), or a grill pan (better), just accommodate for the time.
- Preheat your oven to BROIL HIGH. Get your toast onto a parchment lined baking sheet and slather it with soft butter. Top the toast with your scramble and then pile on the shredded cheddar and a sprinkle of pep flakes. Place under the broiler until melty.
- Serve your toastie garnished with reserved green onions, some crumbled feta cheese, and fresh dill. ENJOY!
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HAPPY VEG
 | Jalapeno Cheddar Sloppy JoesPrep Time: 20 Min Cook Time: Approx. 30 Min Yields: 5 - 6 Large Buns 8 x Hamburger Bun Sized |
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Notes
- I had planned on using standard sized hamburg buns, but ended up going with larger Olive Oil buns instead. Servings will vary depending on the size of your bun and the amount of the sloppy mixture per bun.
- I used a Gusto Jalapeno Cheddar. If you can't find it, you could sub in regular aged cheddar or even a jalapeno Monterey Jack.
Directions
- Start heating the EVOO, butter, garlic, and pepper flakes in a large, non-stick skillet set to about medium. Once heated, stir and let sizzle for 30 + seconds before adding the jalapeno, onion, red pepper, celery, and a good hit of salt & pepper. Cook your veggies about 10 minutes, stirring as needed. Reduce your heat if needed to avoid scorching. After the 10 minutes, make a well in the center of the skillet and drop in your plant-based beef. Season with salt & pepper and break the beef down into crumbles as it browns. After a few minutes, stir everything together and continue to cook another few minutes.
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- Stir in the tomato paste and continue to cook another couple minutes. Next, add the spices, browning sauce, ketchup, mustard, some spicy hot sauce, and brown sugar along with another good pinch of salt & pepper. Stir to combine and continue to cook another couple minutes. Whisk together the broth and corn starch. Pour this in the skillet and cover for 5ish minutes. Remove cover and continue to cook another couple minutes. Taste and adjust your salt / pepper if needed / desired. Turn off the heat.
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- Heat a grill pan and brush your buns with EVOO. Grill until gorgeously golden and crisp.
- Preheat your oven to BROIL HIGH. Get your bottom buns onto a parchment lined baking sheet. Pile on as much of your sloppy mix as your heart desires and top with shredded cheddar and a few slices of jalapeno. Place the tray under the broiler until melty and delish.
- Add the crispy top buns, serve and ENJOY!
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HAPPY VEG
 | Smashed Chickpea Salad Tater SkinsPrep Time: 20 Min Cook Time: 1 Hr 15 Min Yields: 8 Skins |
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Directions
- Preheat your oven to 425 F
- Poke your potatoes with a fork in a few different spots and then get them onto a parchment lined baking sheet. Drizzle each tater with oil (make sure it's a high smoke point variety) and rub the oil onto the potatoes. Season with salt & pepper flakes. Once preheated, add your potatoes and bake for 30 minutes, flip, and continue for another 25+ until fully cooked inside.
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- In the meantime, add your chickpeas to a food processor and pulse until broken down. You don't want them pulverized into mush, so just pulse instead of running on low / high. Once that's done, add your broken down chickpeas to a mixing bowl and then add the onion, green uns, celery, dill, mayo, Dijon, black salt, and cracked pep to taste. Fold everything together until creamy and combined. Taste and adjust the Dijon / Black salt to your own taste before covering the bowl and refrigerating until service.
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- Once your potatoes are cooked through, remove the tray and set it onto a wire rack to cool just enough for you to comfortably handle the taters without scaling yourself. Halve them, cup them in one hand snugly and scoop the flesh out leaving you with empty skins. Return the skins to your parchment lined tray scooped side up. Brush them with more oil and a good pinch of salt. Return the skins to the oven for 12 - 15 minutes until golden and so crispy. Remove again and set onto a wire rack as you snatch your salad from the fridge.
- Discard or reserve tater flesh for a future recipe if desired.
- You want to work quickly because every minute the skins are stuffed, they'll become a bit less crisp. Stuff your salad into each skin, top with diced red onion and fresh dill. Serve and ENJOY!
- Save any leftover smashed chickpea salad in an airtight container in the fridge for up to 4 days. <3
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HAPPY VEG
 | Creamy Boursin Scalloped Potatoes with KalePrep Time: 20 Min Cook Time: Approx. 2 Hours Yields: 4 + Servings |
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Directions
- SAUCE - Add the butter, pepper flakes, and garlic to a medium sized pot set to just below medium. Once heated, stir and let everything sizzle for about 1 minute before stirring in the flour. Let the roux bubble away, stirring a couple times for about 2 - 3 minutes without browning. Then, slowly whisk in the milk / cream until combined thoroughly and wait for the creamy sauce to come to a bit of a boil. Once it starts bubbling and thickening up, reduce your temp to a simmer and fold in the salt & vegeta along with a few good grinds from your pepper mill. Drop in the onion halves and keep stirring until the rapid bubbling slows down. The sauce will simmer about 10 ish minutes. Make sure to stir often to keep it from scorching to the bottom of the pot.
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- In the meantime, start heating a some EVOO and the 1/4 tsp. pep flakes in a non-stick skillet set to just about medium. Once heated, add the kale and a good pinch of salt & pepper. Stir and cook about 10 minutes until the kale has wilted / gone tender. Some colour on the kale is perfectly ok.
- Preheat your oven to 375 F
- Slice your potatoes on the thinnest setting of a mandolin. In total, you're looking for about 3 1/2 Cups of thinly sliced taters.
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- Turn off the heat to your creamy sauce and pluck out the onions, scraping any sauce off of them back into the pot. Drop in the Boursin and a few dashes of nutmeg & stir until creamy and combined. Add the cooked kale, sliced shallots, and sliced potatoes. Fold together until combined with your potatoes coated in the sauce.
- I used an 8" x 8" square baking dish that I sprayed with cooking spray. Transfer the creamy taters to the dish, doing your best to spread things out evenly. Tap your dish off of a hard surface a few times to settle everything.
- Cover and bake for 1 hour and 10 minutes. Remove cover and top with the aged cheddar and a good sprinkle of pep flakes. Return to the oven for another 25 - 30 minutes until bubbly & golden delish. Use a sharp knife to pierce through the center to ensure it slides through easily indicating the taters are perfectly tender.
- Let cool for at least 10 minutes before scooping and serving. ENJOY!
- Leftovers can be refrigerated for up to 4 days in an airtight container.
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HAPPY VEG
 | Easy Cheesy EnchiladasPrep Time: 15 Min Cook Time: 1 Hour 10 Min (Approx) Yields: 3 - 4 Servings |
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Notes
- Ideally, you'd have two cans of the Enchilada sauce and could use as much as needed. I realized I only had one and had to tweak things a bit to stretch it out. The sauce worked and was delish, but if you want to make things easier, just go for a second can of the sauce.
- I put the servings at 4 assuming you'd pair them with something. If not, I'd say probably closer to 3 servings in total.
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Directions
- Begin heating the EVOO, garlic, and pepper flakes in a large non-stick skillet set to just below medium. Once heated, let everything sizzle together for 30+ seconds before adding the onion and a good pinch of salt & pepper. Stir and continue to cook 5 minutes before adding the cauli crumble and breaking it up in the skillet as it warms through. Continue to stir / cook another 5 minutes.
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- Heat up the rice according to package directions. At this point, add the rice, taco seasoning blend, Rotel tomatoes, and a good pinch of both salt & pepper to the skillet. Stir everything together and continue to cook for another 6 - 8 minutes, stirring occasionally. At this point, turn off the heat and fold in about 2/3 C of your shredded cheese blend until melty and cheesy. Taste and adjust your salt if needed.
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- Preheat your oven to 375 F
- Add the enchilada sauce to a measuring cup and fill the can 1/2 way with broth. Swish and pour this into the measuring cup along with the Taco Bell sauce. Whisk together.
- In a 9" x 13" baking dish, pour sauce in to coat the bottom of the dish nicely. A little extra wouldn't hurt. Next, lay your tortilla out and spoon a generous amount of the cheesy filling in the center, spreading it out a bit in a line for rolling it up. Simply roll the tortilla up around the filling, slice them in half diagonally, and nestle them in the sauce. Continue with the 3 remaining tortillas until your filling is all used up. Pour the remainder of your sauce over the enchiladas and top with as much shredded cheese as your heart desires, the black beans sprinkled over, and sliced jalapenos.
- Cover and bake the enchiladas for 25 minutes. Remove the cover and continue for another 20 until cheesy and gorgeous. Remove and set onto a wire cooling rack to cool until the sauce stops rapidly bubbling and things have settled.
- Serve garnished with some or all of the garnish suggestions. I like mine nice and loaded. Any remaining enchiladas can be stored in an airtight container for up to 4 days. ENJOY!
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