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Buttery Garlic & Herb Baby Buttons

3/31/2024

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Buttery Garlic & Herb Baby Buttons

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

WHAT YOU NEED

3 + 1 Tbsp. Unsalted Butter
1/2 Tbsp. Pepperoncini In Oil
Drizzle EVOO
3 cloves Garlic, crushed & minced
1 Sprig Fresh Rosemary
Few Sprigs Fresh Thyme
1 Shallot, halved & sliced
227g Button Cremini Mushrooms, cleaned well
2/3 C White Wine ( I used Pinot)
1/4 C PC Brand Plant-Based Chik'n Broth
2 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper
OPTIONAL - Grilled Bread / Crostini

DIRECTIONS

Begin heating the EVOO, pepperoncini, 3 Tbsp. butter, garlic, rosemary, and thyme, in a 10" skillet set to just about medium heat. Once heated, stir and let the skillet sizzle for 30 seconds - 1 minute without browning. Add the shallots and a good pinch of both salt & pep. Stir and let those cook for a couple of minutes before adding the mushrooms to the skillet. Season the mushrooms with salt & pep, stir, and let those go 3 - 4 minutes.
Pour in the wine and let that bubble away as the mushrooms continue to cook. After reducing a bit, add the broth. The "sauce" will take about 10 minutes before it is reduced appropriately and the mushrooms are juicy and tender. Turn off the heat and add the remaining butter and parsley to the skillet. Toss to combine, taste, and season to your liking with salt & pepper.
Serve the skillet on the table and everyone can either tuck directly in to that skillet, dragging those juicy mushrooms through that buttery wine sauce, or serve them up as a small side to a meal.
I recommend serving the skillet up with some crispy bread for soaking up some of that buttery sauce. ENJOY!

HAPPY VEG

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Potato Risotto

3/29/2024

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Potato Risotto

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

3 Tbsp. Unsalted Butter, divided
2 Tbsp. EVOO
1/2 Tsp. Red Pepper Flakes
Few sprigs Fresh Thyme
3 cloves Garlic, crushed & minced
1 Small Yellow Onion, finely diced
2 Russet Potatoes, peeled & cut in to approximately 1/2" cubes (Approx. 4 C)
2/3 C White Wine (I used Pinot)
1 L PC Brand Plant-Based Chik'n Broth
1/2 C Extra Old White Cheddar, shredded
1/4 C Grana Padano, finely shredded
2 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper
GARNISH - Grana Padano, Fresh Parsley

N O T E S

This risotto will take a bit longer than a traditional risotto. Be patient, it's worth it!
Do your best to cut all of your potatoes the same size. This is crucial in ensuring that some are not undercooked while others are mushy!
Monitor your potatoes. Test them after the 3rd round of broth and keep testing to ensure they're perfectly cooked and don't end up mushy!

DIRECTIONS

Pour the broth in to a small, covered pot and bring to a boil. Once boiled, reduce to a simmer and keep covered.
Begin heating the EVOO, 2 Tbsp. butter, pep flakes, and garlic, in a 10" skillet set to about medium heat. Once heated, stir and let sizzle together for up to a minute without burning. Add the onion and a generous pinch of both salt and pepper. Stir and continue to cook for roughly 5 minutes.

Add the cubed potatoes, stir to coat them in the oil / butter, and season liberally with salt & pep. Cover and let those go for 5 minutes. Remove cover, stir, and don't worry if anything stuck to the bottom! Pour in the wine and scrape the bottom of the skillet to loosen up any flavour bits. Let the wine simmer away until almost entirely reduced. Pour in your first ladle of broth and season with salt & pepper. Reduce temp a bit to simmer and let the broth simmer until almost entirely reduced at which point you'll add another ladle of broth and a pinch of salt. Continue this process of adding broth and a pinch of salt, simmering, and reducing, until potatoes are tender but not soft and mushy. Test them often!
Once the potatoes are just about perfect, add one and a half ladles of broth and let that go until the broth is reduced by about 2/3 and the potatoes are saucy and creamy. Pluck out the thyme, turn off the heat, and fold in the additional Tbsp. butter, cheddar, grana padano, and fresh parsley. Taste and adjust salt / pepper if needed. Set aside for a couple of minutes to firm up. Sprinkle the skillet with additional fresh parsley and pepper flakes.
Serve the creamy taters garnished with pepper flakes, additional grana padano, and fresh parsley. ENJOY!

HAPPY VEG

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Cheesy 3 Bean Chili Gnocchi Skillet

3/26/2024

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Cheesy 3 Bean Chili Gnocchi Skillet

Prep Time: 35 Min
Cook Time: 2 Hours

Yields: 4 + Servings

WHAT YOU NEED

C H I L I

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red pepper Flakes
1 Red Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
1 Red Bell Pepper, diced
2 Tbsp. Tomato Paste
2 Tsp. Browning Sauce
2 1/2 C PC Brand Plant-Based Beef Broth
SPICES - 2 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Chipotle Powder, 1/2 Tsp. Dried Oregano, 1/2 Tbsp. Cocoa Powder, 1/2 Tsp. Tex-Mex Seasoning, 1/4 Tsp. Cayenne
540ml can Pinto Beans, drained & rinsed
540ml can Salt Free White Beans, drained
398ml can Refried Beans with Chilis
1/2 Tsp. + Himalayan Salt
Cracked Pepper

C H E E S Y S K I L L E T G N O C C H I

1/4 C Unsalted Butter
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Large Shallot, diced
2 Heaping Tbsp. All Purpose Flour
2/3 C 2% Milk, room temp
1 C Whipping Cream, room temp
1 Tsp. Dry Mustard
Ground Nutmeg
Cracked Pepper & 1/2 Tsp. + Himalayan Salt
1/4 Tsp. Cayenne
1 C English Tex-Mex, shredded
1 C Extra Old, aged White Cheddar
1 C Marble Cheddar, shredded

O T H E R

500g Shelf Stable Gnocchi
Fresh Jalapenos, sliced
Sour Cream
Red Onion, diced
Green Onions, sliced
Fresh Cilantro

DIRECTIONS

C H I L I - Begin heating the EVOO, butter, pepper flakes, and garlic, in a medium - large pot set to about medium heat. Once heated, stir and cook about a minute without burning. Add the onion, pepper, celery, carrot, and a generous pinch of both salt & pepper. Stir and continue to cook 4 - 5 minutes, stirring as needed. Make a well in the center of the pan and drop in the tomato paste and browning sauce. Let that sizzle for 30 seconds or so before stirring everything together and continuing to cook another 2ish minutes.
Whisk together the spice blend and stir half of the blend in to the pot until combined with all of the veggies. Continue to stir and cook another 2 minutes. Add the pinto beans, white beans, refried beans, and broth. Bring the chili to a boil and once boiled, add the remaining spice blend, 1/2 Tsp. salt, and additional cracked pepper. Reduce heat to medium low and simmer 1 1/2 hours until rich and thick. Taste and adjust salt if needed / desired.

C H E E S Y GN O C C H I

With about 20 minutes left on the chili, begin the cheesy gnocchi. Bring a large pot of cold, generously salted water to a boil and leave covered. Next, begin heating the butter, garlic, and pepper flakes in a large skillet set to just about medium. Once heated, stir and cook for 30 seconds before adding the shallot and a good pinch of both salt & pep. Reduce heat slightly if needed to keep from burning. Continue to stir and cook 3 - 4 minutes. Sprinkle in the flour and stir until flour is absorbed and a creamy roux is bubbling away. Let the roux bubble for about 1 - 1 1/2 minutes without getting colour, stirring as needed. Pour in the milk & cream, whisking to combine everything. Use a rubber spatula to scrape the bottom of the skillet for any flour bits stuck to the bottom. Once the sauce comes to a boil, add the dry mustard, cayenne, salt, a few dashes of nutmeg, and a few cracks of pepper. Reduce to a simmer and let the sauce bubble away for about 5 minutes.

Add the gnocchi to your boiling water and cook as per package directions. In the meantime, fold 2/3 of your cheese in to the creamy skillet along with some of the boiling pasta water to keep the sauce creamy and not too thick. Strain the gnocchi directly in to the creamy skillet, tossing until everything is cheesy and combined. Let them bubble together for about a minute before shutting off the heat and transferring your skillet to a wire cooling rack.
Set your oven to BROIL 500F / HIGH and top the skillet with the reserved cheese. Set under the broiler until cheese is lightly browned and bubbly. Remove and set back on to the wire cooling rack.
Ladle generous amounts of that rich bean chili in to the center of your skillet. Drizzle generously with sour cream and top with diced red onions, green onions, and sliced jalapenos.
Serve, garnish with additional diced uns and fresh cilantro. ENJOY!
S T O R A G E - Any additional chili can be stored in an airtight container and either frozen for up to 3 - 4 months safely, or refrigerated for about 5 days. Remaining gnocchi / chili skillet can be refrigerated in an airtight container for 4 days.

HAPPY VEG

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Coconut Masala Butter Beans

3/22/2024

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Coconut Masala Butter Beans

Prep Time: 15 Min
Cook Time: 50 Min

Yields: 2 Main, 4 Side

WHAT YOU NEED

2 Tbsp. Coconut Oil
2 Tbsp. Unsalted Butter
2 Red Thai Chilis
3 cloves Garlic, crushed & minced
1/4 - 1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
1 Red Bell Pepper, diced
4 Heaping Tsp. Masala Paste
540ml Butter Beans, drained & lightly rinsed
1/2 C Grape Tomatoes, halved
400ml Full Fat Coconut Milk
1/4 C PC Brand Plant-Based Chik'n Broth
1 Tsp. Tandoori Seasoning
1/2 Tsp. Turmeric
1/4 Tsp. + Himalayan Salt
Cracked Pepper
G A R N I S H - Fresh Cilantro, Green Onions, Diced Red Onions
S E R V E W I T H - Naan Bread

NOTES

You may notice oil separating / pooling as the beans simmer. Don't worry, with every stir it comes back together and after it sits covered for a couple minutes, it comes together perfectly.
Keeping the chilis whole tames the heat a bit. If you want things extra hot, chop the chilis and go with the 1/2 tsp. pepper flakes

DIRECTIONS

Begin heating the coconut oil, butter, chilis, garlic, and desired amount of pepper flakes in a 10" skillet set to just about medium. Once heated, stir and let cook up to a minute without burning. Add the onion, pepper, and a generous pinch of both salt & cracked pepper. Stir and cook 4 - 5 minutes. Make a well in the center of the skillet and drop in the masala paste. Let it sizzle for a minute before stirring everything together and continuing to cook another 2 minutes.

Add the grape tomatoes and another good pinch of salt and pep. Stir and continue to cook 2 minutes before adding the beans. Stir again and let the beans start warming up in the skillet. Stir in the broth & coconut milk and bring the sauce to a boil. Once boiled, stir in the tandoori seasoning, turmeric, and 1/4 Tsp. salt to start. Reduce the heat to medium low and simmer 35 - 40 minutes, stirring often to avoid the sauce sticking to the bottom of the skillet. Taste and adjust the salt / pepper to taste.
Serve the skillet garnished with diced red and / or green onions and fresh cilantro. Serve with naan and dip right in to the skillet, no plates required!!
ENJOY!

HAPPY VEG

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Unstuffed Shells Skillet

3/20/2024

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Unstuffed Shells
Skillet

Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

4 Heaping C Dry Large Shell Pasta
1/4 C EVOO
1/2 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 Tsp. Dried Basil
1 Tsp. Italian Seasoning
1 Yellow Onion, diced
1 Carrot, peeled & diced
2 stalks Celery, diced
1 Tbsp. Tomato Paste
1 Tbsp. Calabrian Chili Pesto (optional)
1 C White Wine (I used Pinot)
796ml Whole San Marzano Tomatoes
1/2 Tsp. + Himalayan Salt
Sugar
Cracked Pepper

R I C O T T A F I L L I N G

270g Full Fat Ricotta Cheese
1/4 C Grana Padano, finely shredded
2 Tbsp. Fresh Parsley, chopped
1 clove Garlic, crushed & pressed / minced
1/2 Lemon, zested
1/4 Tsp. Himalayan Salt
Red Pepper Flakes

G A R N I S H

Fresh Basil, Fresh Parsley, Grana Padano

DIRECTIONS

Begin heating the EVOO, garlic, pepperoncini, Italian Seasoning, and dried basil in a large, oven proof skillet set to just about medium. Once heated, stir and let everything sizzle together for up to a minute without burning. Add the onion, celery, carrot, and a generous pinch of both salt and pepper. Stir and cook 5 - 6 minutes. Make a well in the center and drop in the tomato paste & pesto, allowing them to sizzle in the center for 30 seconds or so before stirring everything together and continuing for another minute or so.

Pour in the wine and let that simmer away until almost entirely reduced. Add the tomatoes, fill the can about 1/2 way with water and swish to get all of the tomato pulp from the can and add that to the skillet as well. Use a potato masher to bust up the whole tomatoes in the skillet. Once the sauce comes to a boil, reduce the heat to medium low, cover, and simmer 25 minutes.
Fill a large pot with cold, heavily salted water and bring to a boil. Leave covered until needed.
Prepare the ricotta filling by adding everything to a mixing bowl and stirring together to combine. Taste and adjust salt or other ingredients as desired. Set aside.

Once the sauce is completed. take half of it out and use your blender to puree until smooth. Return the sauce to the skillet, stir, and taste for salt, adjusting if needed. At this time, add your pasta to the boiling water and cook to just about al dente. Strain the pasta directly to the skillet, stirring and tossing until all of the noodles are coated. Let the pasta continue to simmer for another couple of minutes until the noodles are al dente perfection.
Turn off the heat and dollop the ricotta filling around the skillet. Use a spoon to whisp the filling throughout the skillet. Grate a generous amount of grana padano on top of the skillet.
Turn on your oven to BROIL 500 F / HIGH and toss the skillet in until there is some light browning of the cheeses. Remove and set on to a wire cooling rack. Garnish the skillet with fresh chopped parsley.
Make sure each serving has some of that delicious filling. Garnish with fresh herbs & grana padano. ENJOY!

HAPPY VEG

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Creamy Cajun Sausage Gnocchi

3/17/2024

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Creamy Cajun Sausage Gnocchi

Prep Time: 20 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

500g Shelf Stable Gnocchi
2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1/2 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1 Red Bell pepper, finely diced
1 Bunch Green Onions, reserve some of the darker parts for garnish
4 x Beyond Meat Hot Italian Sausages
1 C Grape Tomatoes, halved
1 Heaping Tbsp. All Purpose Flour
1/2 C White Wine (I Used Pinot)
1 C Whipping Cream, room temperature
1/2 C Pres Choice Plant-Based Chik'n Broth
1 1/2 Tbsp. Clubhouse Cajun Seasoning
1/3 C Grana Padano, finely shredded
3 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Parsley, Grana Padano, Reserved Green Onions

DIRECTIONS

Fill a large pot with cold, heavily salted water and bring to a boil. Leave covered.
In the meantime, begin heating the butter, EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, stir and let cook up to one minute without browning. Next, add the onion, green onion, bell pepper, and half the Cajun seasoning. Season liberally with salt & cracked pep, stir, and cook 4 - 5 minutes stirring as needed.
Push the veg to the outside of the skillet and crumble in the sausages. Let them brown up in the center of the skillet, breaking them in to smaller crumbles as they brown. After a couple of minutes, stir everything together and continue to cook another 2 - 3 minutes.

Add the grape tomatoes and another good pinch of both salt and pepper. Stir and continue to cook for another couple of minutes. Stir in the flour until absorbed and continue to cook another minute or so. Pour in the wine and let it simmer until almost entirely reduced.
Pour in the cream & broth and bring the skillet to a bubble. Reduce to a simmer, add the remaining Cajun seasoning and another good hit of both salt and pepper. Let that simmer a couple of minutes before adding your gnocchi to the boiling water. Cook the gnocchi according to package directions, straining it a minute early to finish in the sauce.

Strain the gnocchi directly in to the skillet with the sauce, bringing along a little pasta water with you to help everything coat nicely. Let the gnocchi simmer in the sauce another minute or two until plump and perfectly cooked. Turn off the heat and fold in the grana padano & parsley. Taste and adjust salt / pepper as needed.
Serve each portion garnished with additional grana padano and fresh parsley. ENJOY!

HAPPY VEG

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Fiesta Egg Rolls

3/15/2024

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Fiesta Egg Rolls

Prep Time: 20 Min
Cook Time: 10 Min

Yields: 10 Egg Rolls

WHAT YOU NEED

10 x Egg Roll Wrappers
3 C Filling

- - I used leftover rice and chipotle beef mixed together from this recipe www.thehappyveg.ca/recipes/chipotle-beef-rice-cheese-blasted-tacos

1 C English Tex Mex Cheese (Sub Monterey Jack with Jalapenos)
Oil For Frying
P I C O - 1 Roma Tomatoed, seeded & diced, 1/4 Small Red Onion, diced, Handful Fresh Cilantro, chopped, 1/2 - 1 Lime, Himalayan Salt
Chipotle Mayo
S E R V E - Mexican Salsa, Guacamole, Shredded Romaine

NOTES

These can be frozen once rolled in an airtight container for about a month for a future snack attack.
As these were leftovers for me, I linked the original recipe that I had the leftovers from. As long as you've got about 3 cups of filling, you're good to go!
Be careful when frying!

DIRECTIONS

Since my filling was refrigerated, I simply reheated the rice and beef together in a skillet until warmed and folded in the cheese until the filling was gooey and tight. Remove from heat and transfer the filling to a mixing bowl to cool slightly.
In the meantime, prepare the pico and set aside.
When frying, avoid oils with a low smoke point like Olive Oil. Utilize peanut, canola, or any other high smoke point oil to avoid burning.

Fill a small, shallow pot with enough oil to submerge the egg rolls and set it to medium heat. You're looking for the oil to be approximately 360 - 370 F.
Place a small bowl with cold water on your work surface and lay out your first wrapper in a diamond shape with a point facing you. Spoon about 1 1/2 Tbsp. of the cheesy filling in the center of the wrapper. Dunk a finger in the cold water and run it along the edge of the wrapper all the way around. Fold the two sides in on top of the filling and pinch the edges around the filling to seal it in. Fold the point closest to you over the filling, gently tucking the filling back and roll until sealed up. Place the sealed rolls on a parchment lined baking sheet until you're completed. If you have additional filling, make an extra roll or two!

Once your oil is heated, carefully drop in 2 or 3 rolls at a time, making sure not to over crowd the pan. The rolls will need between 1 1/2 and 2ish minutes, flipping half way to ensure they're golden brown on both sides. Once cooked, transfer them to a paper towel lined plate and season with salt. Continue until they're all fried up.
For service, lay a bed of shredded romaine and top with your serving of egg rolls. Drizzle with chipotle mayo and top with the fresh pico. Serve with salsa, guac, or any of your favourite dips / garnishes. ENJOY!

HAPPY VEG

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Blistered Shishito Peppers

3/13/2024

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Blistered Shishitos

Prep Time: 5 Min
Cook Time: 10 Min

Yields: 4 Servings (Approx)

WHAT YOU NEED

227g bag Shishito Peppers, washed and dried
1/4 C + EVOO
1 Lemon
1/2 Tsp. + Red Pepper Flakes
Himalayan Salt

DIRECTIONS

Begin preheating a large skillet set to just about medium heat. In the meantime, add your shishito peppers to a mixing bowl and drizzle in the EVOO. Season with the pepper flakes and a good pinch of salt and work with your hands to ensure the peppers are nice and evenly coated. Add more EVOO if needed.
Once the skillet is nice and hot, (test by dropping in a drop of water, if it sizzles, you're good to go), pour in the shishito peppers and let them sizzle for about a minute at a time before flipping them and continuing to cook. They will take approximately 7 - 10 minutes. Popping sounds and some charring are exactly what you want so don't be afraid.
Once they're charred and tender, turn off the heat and squeeze in the juice of a small lemon / half a large one and season with Himalayan salt to taste.
Transfer them to a serving plate / bowl and ENJOY!
How do you eat them? Everyone grabs them by their stems and noshes all the way up the pepper to the stem, discarding the tops!

HAPPY VEG

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Dill Pesto Tagliatelle With Butter Beans

3/11/2024

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Dill Pesto Tagliatelle with Butter Beans

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

400g Dry Tagliatelle Pasta Nests
1/4 C EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Tsp. Fresh Dill Stems, chopped
1 Yellow Onion, finely diced
1 C White Wine ( I used Pinot)
540ml can Butter Beans, drained & lightly rinsed
1/2 C Whipping Cream, room temp (Optional, see notes)
1/2 Lemon
Himalayan Salt & Cracked Pepper

D I L L P E S T O

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

G A R N I S H

Fresh Dill, Fresh Basil, Grana Padano

N O T E S

The cream is entirely optional you guys. When I added it, it diluted the intense flavour of the pesto but it was still delicious AF. If you want a more pesto forward flavour, omit the cream and substitute with the boiling pasta water.

DIRECTIONS

P E S T O - Add the pine nuts to a dry skillet set to just below medium heat. Once heated, stir and watch for browning. Once they're nice and golden, remove them from the heat. Add everything to a small blender and blend until smooth. Add additional oil if needed to emulsify.

Bring a large pot of cold, heavily salted water to a boil and leave covered.
Begin heating the EVOO, garlic, pepper flakes, and dill stems in a large skillet set to about medium. Once heated, stir and let everything sizzle together without burning for up to a minute. Add the onions and a good pinch of both salt & pepper, stir, and continue to cook another 4 minutes. Pour in the wine and let it simmer away until reduced by at least half. Add the butter beans and a ladle of that boiling water. Continue to simmer.
Add your pasta to the boiling water now. At the same time, add your pesto to the skillet along with either the cream or pasta water option, and season with salt. Stir, bring to a bubble, and reduce to medium low to simmer until pasta is cooked to just about al dente perfection.

Strain the pasta directly in to the skillet, bringing along some pasta water as well. Begin tossing the noodles in the skillet, releasing starches and coating all of the noodles in the pesto sauce. Once your noodles are perfectly cooked, remove from the heat and stir in the lemon juice. Remember, add additional pasta water as needed to help coat those noodles in the delicious pesto sauce. Taste the pasta and adjust your salt if needed prior to serving.
Garnish the skillet with pepper flakes and herbs. Serve and garnish with additional fresh dill / basil and some finely shredded grana padano. ENJOY!
S T O R A G E - Before packing up any leftovers, stir in some pasta water as the pasta will naturally dry up. Pack up in an airtight container for 3 - 4 days.

HAPPY VEG

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Buffalo Chik'n Sliders

3/8/2024

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Buffalo Chik'n Sliders

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

Yields: 9 Sliders

WHAT YOU NEED

419g Gardein Supreme Buffalo Chik'n Wings
9 x King's Hawaiian Pretzel Slider Buns
9 Tbsp. Extra Old White Ched, shredded
Fresh Cilantro
Red Onion, thinly sliced
Chipotle Mayo
OPTIONAL - Sliced Dill Pickle Rounds

S L A W

1 C Green Cabbage, shredded
1/4 Carrot, shredded
2 Green Onions, sliced
2 Tbsp. Chipotle Mayonnaise
1 Tbsp. Full Fat Sour Cream
1 Tbsp. White Wine Vinegar
1 Tsp. Dijon Mustard
Pinch White Sugar
Himalayan Salt to Taste

DIRECTIONS

Preheat oven according to Buffalo Bites instructions and get your wings on to a parchment lined baking sheet. Spray with cooking spray and bake according to package directions. Take the provided buffalo sauce and empty it in to a small, covered pot set to low. Heat until service.
In the meantime, whish all of the ingredients for the slaw dressing together in a small mixing bowl. Add the cabbage, carrot, and green onions and toss until creamy and combined. Taste and adjust salt if needed. Set aside.

With about 5 minutes remaining on the bites, preheat a large grill pan to just about medium heat. Open the slider buns and brush them with EVOO. Place them on the grill until crisp and golden brown. Take a tbsp. of cheese and a little fresh cilantro and wedge it between each of the toasted buns, closing them up to let the cheese melt.
When the bites are done, toss them together with the hot buffalo sauce.
ASSEMBLY - Start by spooning some of the slaw on the bottom of each slider buns followed by some sliced onions and the pickles if you choose to use them. I'd recommend it!. Place two spicy bites on top of each pile of slaw, spread some chipotle mayo on the tops of each slider and smash them together. Serve and ENJOY!

HAPPY VEG

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R E C I P E S

Buttery Garlic & Herb Baby Buttons

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

HAPPY VEG

Potato Risotto

WHAT YOU NEED

DIRECTIONS

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Cheesy 3 Bean Chili Gnocchi Skillet

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DIRECTIONS

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Coconut Masala Butter Beans

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Unstuffed ShellsSkillet

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HAPPY VEG

Creamy Cajun Sausage Gnocchi

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Fiesta Egg Rolls

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Blistered Shishitos

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Dill Pesto Tagliatelle with Butter Beans

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Buffalo Chik'n Sliders

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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