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Balsamic & Grana Roasted Brussel Sprouts

4/29/2022

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Balsamic & Grana Roasted Brussel Sprouts

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

WHAT YOU NEED

1 Lb. Brussel Sprouts, washed, ends trimmed, outer leaves discarded.
2 Tbsp. Vegetable Oil
2 cloves Garlic, crushed & minced
1/4 Tsp. Red Pepper Flakes
1/4 Tsp. + Sea Salt
1/4 C Grana Padano Cheese, grated
Balsamic Reduction

DIRECTIONS

Preheat oven to 425 F
In a medium sized mixing bowl, toss together the sprouts with oil, pepper flakes, crushed garlic, and salt. Transfer them cut side down to a parchment lined baking sheet in a single layer. Bake for 12 - 15 minutes depending on their size.
Remove from oven and sprinkle the grana padano over the entire trays worth of brussel sprouts. Return them to the oven to continue to cook for another 2 minutes or until cheese has melted and blistered a little.
Drizzle balsamic reduction over the entire tray of sprouts. Season again with a finishing sprinkle of sea salt and serve. Garnish with additional grana padano & ENJOY!

HAPPY VEG

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Veggie Dumpling Soup

4/27/2022

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Veggie Dumpling
Soup

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

WHAT YOU NEED

DROP DUMPLINGS

1 C AP Flour
1 Large Free-Range Egg
1 1/2 Tsp. Baking Powder
1/2 Tsp. Pink Salt
Warm Water

SOUP

3 Tbsp. EVOO
2 Yellow Onions, diced
1 Bell Pepper, diced
3 stalks Celery, diced
5 cloves Garlic, crushed & minced
1 Large Russet Potato, peeled & cut in to small cubes
6 C Fresh Green Kale, chopped
1/2 C White Wine
1 L PC Brand Plant-Based Chicken Broth
2 C Cold Water
1 Hard Cheese Rind
5 sprigs Fresh Thyme
1 Sprig Fresh Rosemary
2 Tsp. Pepperoncini in Oil
1 1/2 Tsp. Vegeta Seasoning
1/2 Tsp. Poultry Seasoning
2 Bay Leaves
Fresh Parsley
Pink Salt

DIRECTIONS

Whisk together the flour, salt, and baking powder in a small mixing bowl. Make a well and add the egg. Fold the egg in and continue to work together adding warm water as needed until a sticky dough comes together. Cover with a towel and set aside until needed.
Begin heating the EVOO, garlic, & pepperoncini in a large pot set to about medium heat. Once hot, let the garlic sizzle for about a minute before dropping in the thyme / rosemary and letting those sizzle for another 30 seconds. Add the onion, celery, bell pepper, and a good pinch of salt. Stir and cook about 5 minutes.

Add the potatoes, season again with pink salt, and cover the pot for 5 minutes. Remove cover and add the wine, simmering until almost reduced entirely. Add the broth & water and bring to a boil. Once boiled, reduce heat to medium low, add the vegeta, poultry seasoning, bay leaves, and the hard cheese rind. Cover with the lid tilted for 10 minutes.
Add the kale to the pot, season with pink salt, and cook until kale is wilted or about 5 minutes approximately. Next, drop your dumpling batter in to the soup in heaping tbsp. sized dollops. Once completed, return the heat to about medium and let the dumplings bubble away in the soup for 10 minutes until tender and cooked.
Remove the thyme sprigs, rosemary sprig, cheese rind, and bay leaves. Taste and add additional salt if desired.
For service, ladle some of the brothy soup into your bowl and serve 2 - 3 dumplings on top. Garnish with fresh parsley & ENJOY!

HAPPY VEG

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Orzo Veggie Salad

4/22/2022

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Orzo Veggie Salad

Prep Time: 15 Min
Cook Time: 10 Min

Yields: 4 Servings

WHAT YOU NEED

3/4 C Dry Orzo Pasta
1 Pint Grape Tomatoes
1 Bell Pepper, chopped
1/2 English Cucumber, cut into half moons
1/2 Bunch Green Onions, sliced
100g Feta Cheese, crumbled
1/2 C Fresh Parsley, chopped
1 Tbsp. Fresh Basil, chopped
1 Tbsp. Sundried Tomatoes packed in oil, chopped
Pink Salt

DRESSING

2 Tbsp. EVOO
1 Tbsp. Sundried Tomato Oil
1/2 Lemon, juiced
2 Tbsp. Red Wine Vinegar
2 cloves Garlic, crushed & pressed
1 Tsp. Dry Oregano
Pinch Red Pepper Flakes
1/4 Tsp. + Pink Salt

DIRECTIONS

Preheat your oven to 400 F.
Add the tomatoes to a parchment lined baking sheet and drizzle them with EVOO. Season the tomatoes with salt and pepper flakes, toss, and place in to the oven to bake. Bake 12 minutes, flip / toss, and continue baking another 5ish minutes until wilty and ready to burst. Remove from oven and set the tray on to a wire cooling rack to cool down.
Bring a large pot of cold, salted water to a boil. Once boiled, add the orzo and cook to al dente according to package directions. Strain and let cool while you prep everything else.
Whisk the ingredients for the dressing together and set it aside. Alternately, you could use a personal blender to combine the vinaigrette as well.

For the salad, add all of the veggies / herbs including the roasted tomatoes to a mixing bowl. Add the cooked orzo, crumbled feta and then half the vinaigrette. Toss to combine before adding the remaining vinaigrette and tossing until everything is nice and coated.
Transfer to a serving bowl and serve immediately or refrigerate until needed. Make sure to take the salad out of the fridge 10ish minutes prior to service as vinaigrettes tend to taste their best NOT cold. ENJOY!

HAPPY VEG

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Egg Scram Tacos

4/19/2022

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Egg Scram Tacos

Prep Time: 10 Min
Cook Time: 10 Min

Yields: 6 Tacos

WHAT YOU NEED

6 Soft Taco Corn Shells
1 Tbsp. EVOO
1 Tbsp. Unsalted Butter
4 Large Free-Range Eggs
398ml Refried Beans with Chilis
Salsa Verde
Hot Sauce
1/2 Red Onion, diced
Feta Cheese
Fresh Cilantro

DIRECTIONS

Empty the refried beans in to a small sauce pot. Set to medium low, cover, and bring to temperature.
Begin heating the EVOO & butter in a frying pan set to just below medium heat. Whisk the eggs together in a bowl and pour them in to the pan. Season with sea salt, cracked pepper, and pepper flakes. Fold the cooked edges in to the middle of the pan and continue to do this until eggs are fluffy and cooked to your liking.
Wrap the tortillas in a paper towel and microwave them for 30 + seconds until malleable.
For service, smear some of the refried beans on your warmed shell followed by the egg scramble, diced red onions, fresh cilantro, prepared salsa, your favourite hot sauce, and some crumbled feta.
Refrigerate any leftover beans and ENJOY!

HAPPY VEG

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Breakfast Bake

4/17/2022

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Breakfast Bake

Prep Time: 15 Min
Cook Time: 50 Min

Yields: 5 - 6 Servings

WHAT YOU NEED

3 Tbsp. EVOO
4 1/2 C Frozen Hashbrown Cubes
3 cloves Garlic, crushed & minced
1 Red Onion, diced
1 Bell Pepper, diced
1 Jalapeno, seeded & diced (a few seeds are good to keep for some heat)
1/4 Tsp. Red Pepper Flakes
1 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Cilantro, chopped
1 1/2 C Extra Old Cheddar, shredded
Pink Salt & Cracked Pepper
Cilantro, Sour Cream, Hot Sauce - Garnish

LIQUID MIX

2/3 C Whipping Cream
3 Large Free-Range Eggs
2 Tbsp. Unsalted Butter, melted & cooled
1/2 Tsp. Pink Salt
1 Tsp. Dry Mustard Powder
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
Cracked Pepper

DIRECTIONS

Whisk together all of the liquid ingredients and set aside.
Preheat oven to 350 F
Begin heating the EVOO, garlic, and pepper flakes in a 12" skillet set to just about medium heat. Once heated, let everything sizzle for a minute before adding the onion, pepper, jalapeno, and a pinch of pink salt. Stir and cook about 5 minutes. Add the cubed hashbrowns and a good pinch of pink salt & pepper, stir, and reduce heat a little. Cover and let the taters cook for about 5 minutes, stir, and continue to cook uncovered another 3 - 4 minutes until potatoes get some browning action. Turn off the heat and let the tater mix cool for a a couple of minutes.

Stir in 1 C of the cheese, the parsley & cilantro, and liquid mixture until everything is nice and coated. Tap the pan off of your counter a few times to settle everything. Top with remaining 1/2 C cheese.
Bake 35 minutes or until fully cooked and golden brown on top. Cool a few minutes before serving. Go around the dish to loosen the crispy edges before slicing and serving. Enjoy garnished with a dollop of sour cream, some fresh cilantro, and your fave hot sauce. ENJOY!

HAPPY VEG

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Creamy Tomato Ravioli

4/14/2022

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Creamy Tomato Ravioli

Prep Time: 10 Min
Cook Time: 20 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

400g Frozen Cheese Ravioli
3 Tbsp. EVOO
4 cloves Garlic, crushed & minced
1/2 Onion, diced
7 -8 Fresh Basil Leaves
1 Tbsp. Tomato Paste
1/2 C White Wine
1/2 C Whipping Cream, room temp
1/4 C + Grana Padano, shredded
1 Tsp. Pepperoncini in Oil
Pink Salt
Fresh Parsley & Basil - Garnish

DIRECTIONS

Bring a large pot of cold, salted water to a boil. Once boiled, add the ravioli and cook to al dente according to package directions. Strain the ravioli reserving 1 C of the pasta water.
In the meantime, begin heating the EVOO, pepperoncini and garlic in a medium sized skillet set to about medium heat. Once heated, let everything sizzle for a minute before adding the onions and a good pinch of salt. Continue to stir and cook 4 minutes. Drop in the fresh basil leaves and continue cooking for another minute. Stir in the tomato paste and once again, allow another minute or so in the skillet.
Pour in the wine and simmer until reduced. Season with pink salt and remove the pan from the heat. Pour in a little of the pasta water so that we can use our immersion blender to puree everything until smooth. Return the pan to the heat and pour in the whipping cream. Let the sauce simmer for a couple of minutes before adding the ravioli to the skillet. Continue to toss the ravioli as it simmers and reduces until the ravioli are tender and perfectly cooked.

Remove from heat and stir in the grana padano along with a little pasta water as needed to help everything emulsify and coat the ravioli. Taste and adjust salt to your liking.
Serve garnished with fresh parsley, additional grana, and fresh basil if desired. ENJOY!

HAPPY VEG

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Stuffed Peps

4/11/2022

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Stuffed Peps

Prep Time: 20 Min
Cook Time: 1 Hr 20 Min

Yields: 8 Pieces

WHAT YOU NEED

3 Tbsp. EVOO
4 Large Bell Peppers
3/4 C Brown Rice, cooked
340g YVES Veggie Original Ground

1 Yellow Onion, diced
2 stalks Celery, diced
6 cloves Garlic, crushed & minced
398ml Tomato Sauce
2 Tbsp. Fresh Parsley, chopped
1/2 Tbsp. Pepperoncini In Oil
1 Tsp. Italian Seasoning
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/2 Tsp. Dried Basil
1/2 Tsp. Dried Oregano
1 C Marble Cheddar, shredded
2/3 C Pizza Mozzarella, shredded
Pink Salt & Cracked Pepper

DIRECTIONS

Preheat oven to 375 F
Begin heating the EVOO, pepperoncini, garlic, and Italian Seasoning in a skillet set to medium. Once heated, let everything sizzle for a minute before adding the onion, celery, and a good pinch of s & p. Stir and cook about 6 minutes. Stir in the veggie ground with another pinch of salt and pep and continue to cook another 2 - 3 minutes. Pour in the tomato sauce and let the filling come to a boil. Once boiled, add the garlic & onion powder, dry basil, and dry oregano. Season with salt, reduce heat to medium low, and cover for 5 minutes.
Turn off the heat & stir in the brown rice, parsley, and mozzarella. Taste and season with salt to your liking.

Cut the peppers in half and scoop out the seeds / pith inside. Spray the peppers with cooking spray and place them open side up in a baking dish large enough to accommodate them snugly. Disperse the filling between the 8 peppers and top them each with the shredded marble cheese.
Cover the dish and bake for 45 minutes. Remove cover and continue to bake 15 minutes or until peppers are tender and slightly charred.
For service, garnish with additional parsley & ENJOY!

HAPPY VEG

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Navy Bean Dahl

4/8/2022

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Navy Bean Dahl

Prep Time: 20 Min
Cook Time: 2 Hr 15 Min (Approx)

Yields: 5 + Servings

WHAT YOU NEED

2 C Dry Navy Beans, soaked overnight
2 Tbsp. Unsalted Butter
1 Tbsp. Pepperoncini In Oil
1 Tsp. Coriander Seeds
1 1/2 Tsp. Cumin Seeds
1 Large Yellow Onion, diced
6 cloves Garlic, crushed & pressed / minced
2 Tomatoes, chopped
1 Tbsp. Fresh Ginger Root, grated
1 1/2 C PC Brand Plant-Based Chicken Broth
1 C Water
3 Tbsp. Whipping Cream, room temp
1 Tsp. Chili Powder
1 1/2 Tsp. Garam Masala
1/2 Tsp. Cayenne
1/2 Tsp. Onion Powder
1/2 Tsp. Turmeric
1 Tsp. Tandoori Spice (optional)
2 Tsp. Kasuri Methi
1/2 Tsp. + Sea Salt
Limes, Cilantro - Garnish

DIRECTIONS

Strain the beans and pick out any sediment or discoloured beans. Add the beans to a pot and fill with enough cold water to cover the beans by about 2 inches. Bring to a boil and once boiled, reduce heat slightly, cover with a tilted lid, and simmer until tender, about 1 to 1 1/2 hours. Strain and set aside until needed.
Begin heating a 12" skillet to medium heat with the coriander seeds. Let them toast for about a minute or until fragrant and remove them from the pan. Use a mortar & pestle or spice grinder to break them down.
Next, add the butter and pepperoncini to the skillet & once melted, add the cumin seeds. Let those toast in the skillet for about a minute before adding the onions and a good pinch of pink salt. Stir and cook about 5 minutes. Next, stir in the chili, cayenne, coriander, turmeric, garam masala, tandoori spice, & onion powder & continue to cook another 1 - 1 1/2 minutes to bloom your spices. Add the ginger and garlic, stir, and continue to cook another minute. Add the chopped tomatoes, season with pink salt, and continue to cook until tomatoes have cooked down and released most of their liquid.
Add the navy beans, broth, and water to the pan and bring to a boil. Once boiled, add the 1/2 tsp. salt, reduce heat to medium low, and simmer for 30 minutes or until liquid has reduced almost entirely. Remove from heat and stir in the whipping cream. Rub the kasuri methi between your palms in to the skillet and stir it in.
Garnish with fresh cilantro and serve. For service, garnish each serving with fresh cilantro and a lime wedge. Serve with rice, naan, or roti if desired. ENJOY!

HAPPY VEG

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Fish Tacos

4/5/2022

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Fish Tacos

Prep Time: 10 Min
Cook Time: 20 Min

Yields: 12 Tacos

WHAT YOU NEED

12 Street Taco Shells (24 If they're super small and need to be doubled)
1x Gardein Fish Filets (6 Pieces / 288g)
Avocado, Chipotle Mayo, Feta Cheese - Garnish

SLAW

1/2 397g bag Coleslaw Mix
1 Lime, juice & zest
1 Tsp. Honey
2 Tsp. EVOO
1/4 Red Onion, thinly sliced
Fresh Cilantro, chopped (about 2 Tbsp.)
Pink Salt

DIRECTIONS

Cook the Gardein Fish Filets according to package directions. With a couple minutes remaining, wrap your tortillas in tinfoil and place them in to the oven to warm through until malleable.
For the slaw, whisk together the honey, lime juice & zest, & EVOO. Add the slaw mix to the bowl along with the cilantro and red onion. Toss, season with desired amount of salt, and set aside.
For service, slice the fishless filets in half. Place a little slaw on the base of your taco and top it with the halved filet, sliced avo, & some chipotle mayo. Garnish with additional slaw and crumbled feta. ENJOY!
Pack Up any leftover slaw and refrigerate for 2ish days before tossing.

HAPPY VEG

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Lemon Turmeric Lentil Soup

4/4/2022

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Lemon Turmeric Lentil Soup

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

1/4 C EVOO
1 Large Yellow Onion, chopped
4 stalks Celery, diced
1 Carrot, peeled & diced
6 cloves Garlic, crushed & minced
1/2 Tbsp. Fresh Ginger, grated
1/2 Tbsp. Fresh Turmeric Root, grated
1 1/2 C Split Red Lentils
6 C Fresh Baby Spinach
6 C PC Brand Plant-Based Chicken Broth
1 C Water
2 Tbsp. Fresh Parsley, chopped
2 Lemons
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Turmeric Powder
1 Tsp. Garlic Powder
1/2 Tsp. + Pink Salt
Cracked Pep To Taste

DIRECTIONS

Begin heating the oil, pepper flakes, and garlic in a medium sized pot set to about medium heat. Once heated, let the garlic sizzle for 30 seconds before adding the grated ginger and turmeric. Stir and cook another 30 seconds before adding the onion, celery, carrot, and a good pinch of pink salt & cracked pepper. Stir and cook 5 minutes or so until veggies have started to go tender.
Rinse the lentils and pick out any debris before adding them to the pot. Stir and break up any clumps of lentils. let those go another minute before adding the broth & water. bring the soup to a boil and once boiled, stir in the garlic powder, turmeric powder, and 1/2 tsp. sea salt. Reduce heat to medium low and simmer about 15 - 20 minutes until lentils are cooked down.

Stir in the fresh spinach and continue to simmer until the spinach is wilted. Squeeze in the juice of 1 lemon and stir in the fresh parsley. Taste and add additional lemon, salt, or pepper as desired.
For service, serve up a bowl and garnish with a slice of lemon, some more parsley and pepper flakes. ENJOY!

HAPPY VEG

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