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Creamy Tortellini Chowder

3/30/2022

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Creamy Tortellini Chowder

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 + Servings

WHAT YOU NEED

400g Cheese Tortellini
3 Tbsp. Unsalted Butter
1 Tbsp. Pepperoncini In Oil
2 Yellow Onions, chopped
3 stalks Celery, sliced
2 Carrots, peeled & sliced into rounds (About 1 C)
4 cloves Garlic, crushed & minced
2 Yellow Potatoes, peeled & cubed
3/4 C Frozen Green Peas
1 Tbsp. Sundried Tomatoes, chopped
3 Heaping Tbsp. AP Flour
3/4 C White Wine
5 C PC Plant-Based Chicken Broth
1/3 C Whipping Cream, room temp
2 Tbsp. Fresh Parsley, chopped
8 sprigs Fresh Thyme
1 Tsp. Onion Powder
1 Tsp. Salt-Free Sundried Tomato & Herb Seasoning
A Few Dashes Nutmeg
1/2 Tsp. Vegeta Seasoning
Sea Salt & Pepper
Grana Padano, Parsley - Garnish

DIRECTIONS

Bring a large pot of cold, salted water to a boil. Cook tortellini until al dente according to package directions. Strain and cool until service.
Begin heating the butter, pepperoncini, and garlic, in a medium sized soup pot set to medium heat. Once heated, add half the thyme and let everything sizzle for about a minute before adding the onion, celery, carrot, sundried tomatoes, and a good pinch of salt & pep. Stir and cook 5 minutes. Add the potatoes, season again with s & p, cover, and continue to cook for about 5 mins.
Stir in the flour and continue to stir and cook another minute or two before pouring in the white wine. Simmer until wine is mostly reduced and then add the plant-based chicken broth. Bring to a boil and once boiled, remove the thyme and add the remaining 4 sprigs, nutmeg, onion powder, sprinkle of salt, & vegeta. Reduce heat, cover, and simmer 30 - 35 minutes.

Remove cover and stir in the green peas. Continue to cook until peas are warmed through. Remove from heat and stir in the whipping cream, parsley, and taste for salt, adjusting if needed. Remove the thyme sprigs prior to service.
For service, scoop a handful of noodles into a serving bowl and ladle soup over top. Garnish with fresh parsley and grana padano. ENJOY!

STORAGE - Soup can be refrigerated for up to 4 days. Keep the noodles separately packed and warm up as needed. I wouldn't recommend freezing the soup because the potatoes tend to fall apart and become incredibly mushy.

HAPPY VEG

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Potato Pancake Poutine Stacks

3/27/2022

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Potato Pancake Poutine Stacks

Prep Time: 20 Min
Cook Time: About 30 Mins

Yields: 5
(3 Patties Each + A couple Extra)

WHAT YOU NEED

200g Cheddar Cheese Curds
Fresh Chives - Garnish
Vegetable Oil For Frying

PANCAKES

4 Russet Potatoes
2 Zucchini
6 cloves Garlic, crushed & minced / pressed
2 Large, Free-Range Egg
4 Tbsp. Fresh Parsley, chopped
1/2 C AP Flour
1Tsp. + Sea Salt

GRAVY

2 x 25g Low Sodium Brown Gravy (Make sure it's vegetarian)
2 C Water
EVOO
227g Cremini Mushrooms, sliced
1/2 Tsp. Dried Thyme
1/4 Tsp. Pepper Flakes

DIRECTIONS

PANCAKES - Peel and grate the potatoes on the large grater and squeeze out the liquid using cheesecloth or a kitchen towel. Add the potatoes to a mixing bowl and grate the zucchini on the large grate as well. Squeeze the liquid from the zuccs and add them to the bowl as well. Stir the shreds together with all of the remaining ingredients and set aside.
Begin heating enough vegetable oil to almost submerge the patties on medium heat. I used a large, deep skillet. Once heated, test the oil by dropping in a few shreds and if they bubble up right away, you're ready to go. Drop heaping 1/4 C sized scoops of the pancake mix in to the hot oil. Only cook about 4 at a time to not overcrowd the pan. Cook about 3 ish minutes or until golden brown, flip, and continue until golden and cooked through. Transfer cooked patties to a paper towel lined plate and season them immediately with sea salt. Continue until all patties are fried. (Approx 18)

GRAVY - While your patties cook, heat a couple Tbsp. of EVOO on just about medium heat. Once heated, add the mushrooms, dried thyme, pepper flakes, and a good pinch of salt. Stir and cook about 6 minutes or until mushrooms have cooked down and seared up a little. Whisk together the contents of the gravy packets with the water and pour that in to the pot with the mushrooms. Once boiled, reduce heat to medium low and simmer for 5 ish or until thick. Reduce to low and leave covered.
For service, serve up 3 patties with some curds in between each layer, finishing with a curd or two on top. Ladle over the mushroom gravy and garnish with fresh, chopped chives. ENJOY!

HAPPY VEG

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Tradish Lasagna

3/25/2022

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Tradish Lasagna

Prep Time: 25 Min
Cook Time: 2 + Hours

Yields: 8 Slices

WHAT YOU NEED

SAUCE

340g Impossible Foods Beef
3 Tbsp. EVOO
1 Tbsp. Pepperoncini in Oil
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
4 cloves Garlic, crushed & minced
340g Yves Italian Veggie Ground
1 Tbsp. Tomato Paste
3/4 C White Wine
796ml Fire Roasted Crushed Tomatoes
1 C Passata
1 1/2 C Water
10 Fresh Basil leaves
1 Tsp. + Pink Salt

FILLING

460g Full Fat Ricotta
1 Large Free Range Egg
4 cloves Garlic, crushed & minced
1/2 C Pizza Mozzarella, shredded
1/4 C Grana Padano, shredded
1 Tbsp. Fresh Basil, chopped
1 Tsp. Italian Seasoning
Few Dashes Nutmeg
1 Tsp. Sea Salt
EXTRAS
360g x2 Fresh Lasagna Sheets
3 C Pizza Mozzarella, shredded
Fresh Parsley, Fresh Basil, Grana Padano - Garnish

SAUCE - Add the Impossible beef to a skillet set to medium heat. Break it up in to smaller crumbles as it browns in the pan. Once browned, transfer to a bowl and return the skillet to the heat. Add the EVOO, pepperoncini, and chopped garlic. Once heated, drop in the basil leaves and let everything sizzle for about a minute before adding the onion, celery, carrot, and a generous pinch of pink salt. Stir and cook about 5 minutes until veggies have started to go tender. Add the tomato paste and continue to cook another minute before adding the wine. Simmer until reduced before returning the Impossible beef back to the pan along with the YVES veggie ground. Stir together until the veggie ground is warmed through. Pour in the tomatoes, water, and passata, and stir together. Bring to a boil and once boiled, add the tsp. of salt, cover, and reduce heat to medium low. Simmer for 20 minutes, remove cover, and continue to simmer for another 40ish minutes until thick and rich.
FILLING - Mix together all of the ingredients in a medium sized mixing bowl and set aside.

Preheat oven to 350 F
ASSEMBLY - Begin by spraying the inside of a 9" x 14" baking dish with cooking spray. Ladle some of the meaty sauce into the baking dish and spread it around to coat. Place 4 sheets to form a layer. Ladle some sauce on to the sheets and spread it to coat. Sprinkle with 3/4 C pizza mozzarella and place four more sheets down. Spread the entire batch of filling on to the lasagna now, spreading to coat everything evenly. Dollop sauce around the ricotta layer and sprinkle with 3/4 C pizza mozz. Place another 4 sheets down and ladle over half of what's left of the sauce. Spread around and sprinkle over 3/4 C pizza mozz. Place 4 more sheets for our top layer and spread all of the remaining sauce over the top. Sprinkle with remaining pizza mozzarella.
Cover the lasagna and place in to the oven to bake for 40 minutes. Remove cover and continue to bake 15 - 20 until bubbly and golden on top. If desired, switch to BROIL 500 F for a minute or two for additional crisp action.
Remove lasagna and set on to a wire cooling rack for at least 15 minutes before slicing and serving. Serve each slice with fresh parsley, basil, and additional grana padano if desired. ENJOY!

NOTES:
** You can thin out your sauce with water if you find it too thick to spread out between the layers. Just make sure to taste it again and adjust salt if needed.
** You can certainly use traditional lasagna sheets if desired. Boil to al dente, strain, and assemble. Just keep in mind that the lasagna will need to cook longer than the fresh sheets

HAPPY VEG

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Cheddar & Pepperoncini Roasted Brussel Sprouts

3/23/2022

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Cheddar & Pepperoncini Roasted Brussel Sprouts

Prep Time: 15 Min
Cook Time: 25 Min

WHAT YOU NEED

1 Lb Brussel Sprouts
7 cloves Garlic, crushed
1 Tbsp. Pepperoncini in Oil
2 Tbsp. Vegetable Oil
1 Lemon
1/4 C + Extra Old White Cheddar, shredded
2 Tbsp. Grana Padano, grated
1/4 Tsp. + Pink Salt
Fresh Thyme

DIRECTIONS

Preheat oven to 425 F
Trim the ends off your sprouts and peel off the top layer of leaves. Add the sprouts to a mixing bowl along with the veg oil, pepperoncini, crushed garlic cloves, grana padano, salt, and half the lemon, juiced. Toss until coated and transfer the sprouts to a parchment lined baking sheet.
Cut the other half of the lemon in to wedges and place them around the tray. Drop fresh thyme sprigs around the tray before placing in to the oven to bake.
Bake 15 minutes, flip, and return to the oven for another 6 minutes. Remove and sprinkle the cheddar over the tray. If you want, add additional cheddar for an extra cheesy experience. Return them to the oven for another 3 minutes until cheese is melted and sprouts are tender.

Pluck off the thyme sprigs and smash the lemon wedges. Toss the sprouts around to pick up that roasted lemon juice and give them a finishing sprinkle of pink salt. Make sure to scrape up any crusty cheese on the bottom of the tray, it's kind of the bets part!
Garnish with additional grana padano if desired. ENJOY!

HAPPY VEG

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Asparagus, Green Onion & Feta Quiche

3/20/2022

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Asparagus, Green Onion & Feta Quiche

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

Yields: 4 Servings

WHAT YOU NEED

175g Frozen Deep Dish Tenderflake Crust (All Vegetable Shortening)
3 Large Free-Range Eggs
3/4 C Whipping Cream
3 cloves Garlic, crushed & minced / pressed
75g Feta Cheese, crumbled
1/2 Bunch Asparagus, ends discarded & chopped. Reserve tops for the top of the quiche
2 Green Onions, sliced
1 Tbsp. Fresh Basil, sliced
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Sea Salt

DIRECTIONS

Preheat oven to 350 F
Take the frozen crust out of the freezer and leave it to thaw at room temperature for about 15 minutes. Poke the bottom of the crust a few times with a fork.
Whisk together the eggs, cream, basil, pepper flakes, salt, garlic, and green onions.
Add some of the chopped asparagus and crumbled feta to the bottom of the quiche. Pour the egg mixture over and tap it off the counter a few times to settle the eggs. Top with the asparagus tops and remaining feta cheese.
Bake 35 - 40 minutes until golden with a slight giggle in the center. Remove from oven and cool for 10 - 15 before slicing and serving. ENJOY!

HAPPY VEG

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Cheesy Skillet Potatoes

3/18/2022

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Cheesy Skillet
Potatoes

Prep Time: 15 Min
Cook Time: 30 - 35 Min

WHAT YOU NEED

8 Small - Medium Sized Yellow Potatoes
1/4 C Unsalted Butter
4 cloves Garlic, crushed & minced
3 Green Onions, sliced
1 Tbsp. Pepperoncini in Oil
1 Tbsp. Cajun Seasoning Blend
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Dried Oregano
1 Tsp. Paprika
1 1/2 Tbsp. Fresh Parsley, chopped
1 1/2 Tbsp. Fresh Cilantro, chopped
PC Brand Plant-Based Chicken Broth
3/4 C Extra Old Cheddar, shredded
1 Tsp. + Sea Salt
Crumbled Feta, Sour Cream, Chipotle Mayo - Garnishes

DIRECTIONS

Peel the potatoes and place them in a large pot of cold, salted water. Bring to a boil and once boiled, reduce heat slightly and cook until fork tender. Strain and allow to cool.
Whisk together the Cajun spice, onion & garlic powders, oregano, paprika, and 1 Tsp. sea salt. Set aside.
Begin melting the butter, pepperoncini with oil, and garlic together in a skillet set to medium. Once heated, let the garlic sizzle for a minute before reducing the heat slightly and stirring in the spice blend. Continue to stir and cook for about a minute or so until the spices are fragrant. Pour in a splash of plant-based chicken broth and add the potatoes to the skillet. Toss to coat them in the sauce, adding more chicken broth as needed. Add the green onions, a splash of broth, and a pinch of salt. Stir and cook for another couple of minutes until broth has mostly reduced and green onions are tender.
Sprinkle over the cheddar, cover, and wait for the cheese to melt. Remove from heat and sprinkle over the parsley, cilantro, and desired amount of crumbled feta.
For service, plate with sour cream, chipotle mayo, additional feta and / or pepperoncini for an added kick. ENJOY!

HAPPY VEG

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Sundried Tom & Ricotta Stuffed Shells with Creamy White Wine Sauce

3/16/2022

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Sundried Tom & Ricotta Stuffed Shells with Creamy White Wine Sauce

Prep Time: 20 Min
Cook Time: 45 + Min

Yields: Approx 15 Stuffed Shells

WHAT YOU NEED

14 - 16 Jumbo Shells
3/4 C Pizza Mozzarella, shredded

FILLING

280g Full Fat Ricotta
2 cloves Garlic, crushed & minced
1 Tbsp. Sundried Tomatoes in oil, chopped
1/2 C Pizza Mozzarella, shredded
2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Basil, chopped
1 Large, Free-Range Egg
1/2 Tsp. Red pepper Flakes
1/4 Tsp. Sea Salt

SAUCE

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
1 Heaping Tbsp. AP Flour
1/2 C White Wine
1 C Whipping Cream
1/4 C PC Brand Plant-Based Chicken Broth
1/4 C Grana Padano, shredded
Pinch Pepper Flakes
1/4 Tsp. + Sea Salt
Dash Nutmeg
Fresh Parsley, Grana Padano, Chili Oil - Garnish

DIRECTIONS

FILLING - In a medium sized mixing bowl, mix everything together except for the egg. Taste and adjust salt to your liking if desired before stirring in the egg. Cover and refrigerate until needed.
Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled, add your jumbo shell pasta and cook to al dente according to package directions. Strain and allow to cool until you can pick them up to start stuffing.
Stuff each shell with the ricotta filling, (about a heaping Tbsp. + / shell) and set the stuffed shells on to a parchment lined baking sheet Set aside and begin your sauce.
Preheat oven to 350 F
SAUCE - Begin melting the butter & EVOO together along with the garlic and a pinch of pepper flakes in a 10" skillet set to about medium heat. Once heated, let the garlic sizzle for about a minute before stirring in the onions and a good pinch of sea salt. Stir and cook until onions are tender. Sprinkle in the flour and continue to stir and cook another minute or so without browning the flour. Pour in the wine and let that simmer until almost reduced. Add the chicken broth & cream and bring to a boil. Once boiled, reduce heat to medium low, season with 1/4 Tsp. sea salt, and simmer for 5 ish. Taste and adjust salt if desired before stirring in the grana padano and turning off the burner,
Scoop about 1/3 c of the cream sauce out of the skillet before nestling the shells in to the cream sauce. Drizzle over the reserved cream sauce and sprinkle with pizza mozzarella.

Cover and bake for 30 minutes. Remove cover and switch oven to BROIL @ 500 F until bubbly and golden brown on top.
Serve garnished with fresh parsley, a drizzle of chili oil, pepper flakes, and grana padano. ENJOY!

HAPPY VEG

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Spicy Cabbage Sou;p

3/12/2022

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Spicy Cabbage Soup

Prep Time: 25 Min
Cook Time: 2 Hr +

Yields: 8 + Servings

WHAT YOU NEED

2 Tbsp. EVOO
2 Tbsp. Pepperoncini in Oil
4 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & chopped
2 Russet Potatoes, peeled & cut in to cubes
9 - 10 C Green Cabbage, precooked & chopped (I had made a batch of cab rolls and this is what was left. If you're starting with raw cabbage, look for the ** in the recipe for the increase in cook time.)
1 Tbsp. Tomato Paste
680ml Passata
3/4 C White Wine
1 L PC Brand Plant-Based Chicken Broth
2 C Cold Water
7 - 8 Sprigs Fresh Thyme
2 Bay leaves
1/2 Tsp. Red Pepper Flakes (optional)
1/2 Tsp. + Sea Salt
Cracked Pepper to Taste
1/4 C Fresh Parsley, chopped

DIRECTIONS

Begin heating the garlic, pepper flakes, EVOO, and pepperoncini with oil in a soup pot set to medium heat. Once heated, let everything sizzle for about a minute before adding the carrot, onion, celery, fresh thyme, and a generous pinch of salt & pep. Stir and cook 5 - 7 minutes until veggies are starting to go tender. Add the cubed potatoes, a generous hit of salt, and a splash of water, reduce the heat slightly, cover, and simmer for a couple of minutes.
Stir in the tomato paste and let that cook another minute. Pour in the wine and simmer until the wine has almost reduced. Add the cabbage and another good hit of sea salt. Stir, cover, and simmer about 10 minutes, stirring in between.

** If you're starting with raw cabbage, I'd suggest simmering with the lid on for an additional 10ish minutes to steam the cabbage prior to boiling it in the soup.

Add the passata, water, and broth to the pot and let that come to a boil. Once boiled, reduce the heat to medium low, add 1/2 Tsp. sea salt, & the bay leaves, cover, and simmer for an hour and a half or longer until the cabbage is tender and delicious to your liking.
Once finished and cabbage is fork tender, stir in the fresh parsley, pluck out the bay leaves & thyme sprigs, and serve. ENJOY!

HAPPY VEG

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Tater Recipe Links

3/10/2022

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www.thehappyveg.ca/recipes/patatas-a-lo-pobre

www.thehappyveg.ca/recipes/potato-pancakes-with-pepperoncini-feta-and-chives

www.thehappyveg.ca/recipes/shepherds-pie-potatoes

www.thehappyveg.ca/recipes/french-onion-fondant-potatoes

www.thehappyveg.ca/recipes/smashed-tater-tacos

www.thehappyveg.ca/recipes/cottage-pie-lt3

www.thehappyveg.ca/recipes/potato-kale-ravioli-lasagna

www.thehappyveg.ca/recipes/creamless-potato-soup

www.thehappyveg.ca/recipes/poutine-baked-potato

www.thehappyveg.ca/recipes/melting-patatas-bravas

www.thehappyveg.ca/recipes/caprese-hasselback-potatoes

www.thehappyveg.ca/recipes/cheesy-garlic-duchess-potatoes

HAPPY VEG

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Smoky Cabbage Rolls

3/9/2022

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Smoky Cabbage Rolls

Prep Time: 25 Min
Cook Time: About 2 Hours

Yields: 12 - 14 Rolls

WHAT YOU NEED

1 Large Head Green Cabbage
4 Bay Leaves

FILLING

EVOO
1 Yellow Onion, diced
4 cloves Garlic, crushed & minced
2 stalks Celery, diced
1 Carrot, peeled & diced
340g Impossible Beef
340g Yves Veggie Ground
1/2 C Cooked Brown Rice
1 Large, Free-Range Egg
2 Tbsp. Fresh Parsley, chopped
Sea Salt

SAUCE

680g Passata
1 1/2 Tbsp. Red Wine Vinegar
1/2 Tbsp. Smoked Paprika
2 Tbsp. Pepperoncini in oil
2 Tsp. Dry Oregano
1 Tsp. Dry Basil
1 Tbsp. Tomato Paste
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
3/4 Tsp. + Sea Salt

DIRECTIONS

Carefully core the green cabbage. Bring a large, deep pot of cold water to a boil. Once boiled, reduce the heat slightly and put the cabbage in core side up. As the water simmers, the leaves will naturally start to pull away from the cabbage. Use tongs to carefully slip the leaves off of the head and place them in a colander. Continue until you have about 14 good sized leaves. Once cooled, refrigerate / freeze remaining cabbage for another use.
FILLING: Set a 12" skillet to medium and add your Impossible beef. Let the beef cook, breaking it up in to smaller crumbles as it cooks. Once it is browned up nicely, transfer the beef to a bowl and return the skillet to the heat with some EVOO. Add the onion, celery, carrot, and a good pinch of sea salt. Stir and cook 5 minutes. Add the garlic and continue to cook another two minutes. Return the Impossible beef back to the pan along with the Yves veggie and continue to cook until the meat mixture is warmed through. Season with sea salt to taste and transfer the mixture to a large mixing bowl to cool. Once cooled, stir in the egg and cooked brown rice and set aside.
SAUCE: Whisk everything together in a medium sized mixing bowl. Taste and adjust salt if desired.

ASSEMBLY: Preheat oven to 350 F . Use a sharp knife to peel some of the stem off carefully and cut a triangle out of the base of the leaf where the stem is. Drop a heaping 1/3 C of the meat mixture in to the center of the roll. Fold the cut out part of the leaf over the filling, tucking it as bets you can. Fold the sides in to the middle and roll. Continue until all filling is gone (about 12 - 14 rolls)
Ladle some of the smoky sauce in to the bottom of a 9"x13" baking dish and place your rolls fold side down in to the dish. You'll likely have to cram them pretty tight together. Smother them with the remaining smoky tomato sauce making sure to coat them entirely. Drop the bay leaves over the dish and cover.
Bake for 1 1/2 hours. Remove cover and set on to a wire cooling rack. Serve 2 - 3 rolls with a sprinkling of fresh parsley. ENJOY!

HAPPY VEG

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