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Sundried Tomato Pesto Orecchiette

4/30/2024

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Sundried Tom Pesto Orecchiette

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

Yields: 4 Servings

WHAT YOU NEED

SUNDRIED TOM PESTO RECIPE www.thehappyveg.ca/recipes/sundried-tomato-pesto
400g Dry Orecchiette Pasta
1/4 C EVOO
1/2 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1 C White Wine ( I used Pinot Grigio)
1/2 C Grana Padano, finely shredded
1/2 Lemon, juice
Pasta Water
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Parsley, Fresh Basil, Grana Padano

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered.
Prepare the pesto according to the provided recipe and set aside.
Begin heating the EVOO, garlic, and pepperoncini, in a large skillet set to just below medium heat. Once heated, stir and let the garlic sizzle for about 30 seconds without browning. Add the onion and a good pinch of both salt & cracked pepper. Stir and cook 5 minutes approximately until onions are almost tender.

Pour in the wine and season again with salt. At this time, add your pasta to the boiling water. Simmer the wine until it has reduced by about 2/3 at which point you'll add a ladle of the hot pasta water to continue simmering.
Once the orecchiette is just about al dente perfection, strain it directly to the skillet. Add the entire batch of pesto along with a full ladle of hot pasta water. Toss over the heat until all of the pasta is coated in the pesto sauce. Continue to toss and cook until orecchiette is perfectly cooked.
Turn off the heat and add the lemon juice, grana padano, and another good ladle of hot pasta water. Toss until creamy and combined. taste and adjust salt if needed / desired.
Serve garnished with fresh parsley and / or basil and a good dusting of grana padano. ENJOY!

HAPPY VEG

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Artichoke & Sundried Tomato Spaghetti

4/28/2024

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Artichoke & Sundried Tom Spaghetti

Prep Time: 15 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

400g Dry Spaghetti
2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
4 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
Handful Fresh Basil, roughly chopped
1/4 C Sundried Tomatoes, chopped
398ml can Artichoke Hearts, drained, rinsed, and chopped
1 Lemon, zest & juice
1/2 C Grana Padano, finely shredded
Pasta Water
Himalayan Salt & Cracked Pepper
GARNISH - Parsley, Basil, Grana Padano

DIRECTIONS

Bring a large pot of generously salted water to a boil. Leave covered.
Begin heating the butter, EVOO, pepperoncini, and garlic, in a large skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the onion and a good pinch of both salt & pep. Stir and cook 4ish minutes.
Add the basil, sundried tomatoes, artichokes, and another generous pinch of both salt & pepper. Stir and continue to cook another 4 minutes. Add your spaghetti to the boiling water and after a minute or so, take about 2/3 C of the pasta water and add it to the skillet to keep things simmering. You may need another 1/2 c or so until the pasta is just about al dente.

Once your spaghetti is almost perfectly al dente, strain it directly in to the skillet. Start tossing the spaghetti repeatedly to release starches and finish cooking. Once the pasta is al dente perfection, shut off the heat, add the lemon zest, grana padano, and another good ladle of the hot pasta water. Continue to toss until emulsified and glossy. Season to taste with S & P.
Garnish the skillet with fresh basil & parsley prior to service. Garnish each serving with fresh parsley / basil and a generous dusting of finely grated grana padano. ENJOY!

HAPPY VEG

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Sundried Tomato
Pesto

Prep Time: 5 Min
Cook Time: 2 - 3 Min

WHAT YOU NEED

1/4 C Pine Nuts
1 Tbsp. Hemp Hearts
1/3 C Grana Padano (Sub Parm, Pecorino if needed)
3 - 4 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
3 x Sundried Tomatoes from the Jar
2 cloves Garlic, crushed
1/2 Large Lemon
1 C Fresh Basil
1/4 C Fresh Parsley (including stems)
1/4 Tsp. + Himalayan Salt

DIRECTIONS

Get the pine nuts in a dry skillet set to just below medium, and once heated, stir as needed until they're golden and toasted. Be careful, they can burn very easily so keep an eye on them. Remove them from the heat immediately and transfer them to a small bowl.
Add everything to a small vortex blender starting with 3 Tbsp. EVOO and whiz until emulsified. Add additional oil if needed until the pesto comes together. Taste and adjust your salt / lemon if desired.
Use immediately for a lovely pasta dish, spread, or an addition to a soup / sauce. Store in an airtight container in the fridge for up to four days.

HAPPY VEG

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Cheesy Baked Cauliflower

Prep Time: 15 Min
Cook Time: 50 - 55 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

1 Small Head Cauliflower, chopped in to large florets. (About 5 C)
1 Jalapeno Pepper, sliced in to rings
2 Tbsp. Unsalted Butter
1/2 Tsp. Red Pepper Flakes
1 1/2 Tbsp. All Purpose Flour
3/4 C 2% Milk, room temp
3/4 C Whipping Cream, room temp
3/4 C + 1/2 C Extra Old White Cheddar, shredded m& divided
1/2 Tsp. + Himalayan Salt
Cracked Pepper
Nutmeg
1/4 C Panko Crumbs
1/4 C Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper
Fresh Parsley

DIRECTIONS

Bring a large pot of cold water to a low boil and add your florets. Boil about 7 minutes or until the florets are starting to get tender. Strain and finish your sauce.
Heat the butter & pepper flakes in a small pot set to just about medium heat. Once melted and bubbly, stir in the flour until combined, reduce the heat slightly, and let the roux bubble away for a minute and a half or so without browning. At this point, pour in the milk & cream and wait for the mixture to start bubbling. Reduce the heat to medium low, season with the 1/2 Tsp. salt, some cracked pepper, and a dash or two of nutmeg, and simmer 3 - 4 minutes until thick and creamy. Taste to ensure the raw flour flavour has been cooked out. If not, let it go another minute or two.
Turn off the heat and fold in the 3/4 C cheddar until combined. Taste your sauce and adjust salt / pepper if desired.

Preheat oven to 375 F
Spray a 7' x 11' baking dish with cooking spray and arrange the cauliflower in the dish. Pour the creamy sauce over the cauliflower, making sure to cover each floret in the sauce. Top with the 1/2 C cheddar.
In a small bowl, add the crumbs, grana, and a pinch of both salt and pepper. Add a Tbsp. of EVOO to stgart and work the mixture together with your fingers until crumbly and moist. Add additional oil if needed. Sprinkle this on top of the creamy cauliflower. Finish with the sliced jals.
Bake uncovered for 40 - 45 minutes until florets are tender and sauce is bubbly. If desired, switch the oven to BROIL HIGH / 500 F to finish with a little more golden brown colour on top.
Serve and garnish your servings with finely shredded grana padano and fresh parsley. ENJOY!

HAPPY VEG

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Pesto Risotto with Burrata & Roasted Grape Tomatoes

4/22/2024

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Pesto Risotto
With Burrata & Roasted Tomatoes

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

Yields: 2 Main / 4 Sides

WHAT YOU NEED

1 C Dry Arborio Rice
1 L PC Brand Plant-Based Chik'n Broth
1/4 C EVOO
2 cloves Garlic, crushed & minced
1 Small yellow Onion, finely diced
1 C White Wine
1 x Hard Cheese Rind
Himalayan Salt & Cracked Pepper
1/2 283g container Grape Tomatoes, halved + EVOO, Himalayan Salt, Red Pepper Flakes

PESTO

1 C Fresh Basil (stems & leaves)
1/4 C Fresh Parsley (stems & leaves)
1/4 C Pine Nuts
3 Tbsp. + EVOO
2 cloves Garlic, crushed & peeled
1 Tbsp. Hemp Hearts
1/2 - 1 Lemon, juice
1/3 C Pecorino, finely shredded
1/4 Tsp. + Himalayan Salt
Cracked Pepper
Pinch Red Pepper Flakes

GARNISH

Burrata, Pepper Flakes, Balsamic Reduction, Pecorino, Fresh Basil

DIRECTIONS

Add all of the ingredients for the pesto to a small blender and blend until smooth and combined. Start with half a lemon and 3 Tbsp EVOO but add additional liquid if needed to emulsify. Taste and adjust salt / lemon to taste. Transfer to a small bowl and set aside.
Empty the broth in to a small covered pot and bring to a boil. Once boiled, reduce to medium low and leave covered.
TOMS - Preheat your oven to 425 F. Add the grape tomatoes to a parchment lined baking sheet, drizzle them with EVOO, and season with salt & pepper flakes. Bake 15 - 20, flipping a few times until shriveled with a little charring action.

Begin heating the EVOO, garlic, and pepper flakes, in a 10" skillet set to just about medium. Once heated, stir and let sizzle for 30 ish seconds before adding the onion and a good pinch of both salt and pepper. Stir and let the onion cook about 4 minutes, stirring as needed. Add the arborio rice, stir, and let the rice toast up until opaque with the germ visible within the grains.
Pour in the wine and let the wine simmer until reduced almost entirely. Once the wine has disappeared, ladle in your first ladle of broth, add a pinch of salt, and drop in the cheese rind. Continue to add broth / salt and cook until absorbed / reduced until the rice is ALMOST perfectly cooked. At this point, add one more full ladle and reduce by about half. Pluck out the cheese rind and stir in the entire batch of pesto until everything is combined. Remove the risotto from the heat and let set for a couple minutes. Taste and adjust salt / pepper if needed / desired.
Serve up the risotto and nestle burrata on top. Open the burrata, drizzle it with EVOO and season with salt, pepper, and pep flakes. Next, spoon some of the roasted tomatoes over the risotto followed by grated pecorino, balsamic reduction, pepepr flakes, and fresh basil. ENJOY!

HAPPY VEG

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Scotch Eggs

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

Yields: 2 Scotch Eggs

WHAT YOU NEED

2 Large, Free-Range Eggs (Local is Best)
2 x Beyond Meat Hot Italian Sausages
1/2 C Plain Italian Breadcrumbs
1/2 C All Purpose Flour
1 Large, Free-Range Egg + Cold Water
Oil For Frying
Himalayan Salt & Cracked Pepper
Fresh Parsley
Serve With - Something Pickled - Onions, Pepperoncini, Hot Pepper Rings

DIRECTIONS

Add your eggs to a pot and cover them by about an inch with cold water. Bring to a boil and once boiled, let them go for 4 minutes. Remove the pot from the heat and cover the eggs for 4 minutes. Strain the eggs to an ice bath to cease and further cooking. Once cooled, carefully peel the eggs leaving them whole and in tact.
Next, take your sausages and smash them out on your cutting board. Once you have it smashed out, place the patty in your hand and cup it in your palm. Place the egg in the center and start folding the sausage meat around the egg until sealed. Complete both and set them on a parchment lined tray.

Set up one plate with the flour, one with the plain crumbs, and a bowl with the egg and a splash of water, whisked together. Season the egg with salt & pepper. Once ready, roll your scotch eggs in the flour, shaking off excess. Dip in the egg and roll in the crumbs until nice and coated. Transfer them again to the same parchment lined tray.
Preheat your desired oil of choice in a pot deep enough to cover the eggs entirely. You're looking to get to about 370 - 375 F. Once heated and ready, drop your scotch eggs in very carefully, one at a time. They're going to need about 3 minutes per side until golden brown on both sides. Transfer them to a paper towel lined plate and season them liberally with Himalayan salt.
Cut in half and serve immediately garnished with parsley and a sprinkle of salt. Many sites recommended something pickled and all I had was pepperoncini, but I'd suggest some nice pickled onions and a side salad to round things out. ENJOY!

HAPPY VEG

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Whipped Feta with Cheesy Roasted Brussels

4/19/2024

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Whipped Feta
with Cheesy Roasted Brussels

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

Yields: 2 - 3 Servings

WHAT YOU NEED

1 Lb. Brussel Sprouts, trimmed and 1/2'd
1/3 C Unsalted Butter
1 Tsp. Red Pepper Flakes
3/4 Tsp. Vegeta Seasoning
Cracked Pepper
1/2 C Pecorino, finely shredded
1/4 C Pizza Mozzarella, shredded

FETA

200g Feta Cheese
1 Lemon
EVOO
Salt To Taste

GARNISH

Lemon Zest
Chili Oil
Fresh Parsley
Pecorino

DIRECTIONS

Preheat oven to 400 F. Add the butter, and pepper flakes to a parchment lined baking sheet and throw it in the oven while it preheats. Once preheated, remove the tray with the bubbling butter and sprinkle over the pecorino, vegeta, and some cracked pepper, spreading it as best you can to form a cheesy layer. Nestle the brussels cut side down in to the cheesy butter until the tray is full. Sprinkle the mozz over the top and place in to the oven to bake for 20 - 25 minutes until brussels are tender and cheese is browned and melty. Season the tray with a pinch of salt but don't overdo it as the feta will be salty.

NOTE

The cheese ends up being rather browned and kind of crisp which I enjoyed. If you want that mozzarella a bit more gooey & melty, sprinkle it on half way through the cook time to keep it meltier!
In the meantime, zest your lemon and set the zest aside. Add your feta and the juice from the lemon to a food processor along with a couple Tbsp. EVOO to start. Turn on and as it processes, continue to pour in EVOO until the feta is creamy and emulsified. Small little lumps are ok! Taste and season with salt if desired / needed but feta is inherently salty, so be careful not to oversalt!
Spread the creamy feta on your serving dish of choice. Top with the cheesy roasted brussels followed by a drizzle of chili oil. Sprinkle the lemon zest over the dish along with some freshly chopped parsley and desired amount of grated pecorino. Swipe the cheesy brussels through the whipped feta and ENJOY!

HAPPY VEG

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Roasted Tater Tacos with Corn Salsa

4/16/2024

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Potato Tacos with Corn Salsa

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

Yields: 6 - 10 Tacos

WHAT YOU NEED

Corn Tortillas
398ml can Refried Beans with Chilis
2 Russet Potatoes, peeled & cut in to about 1/2" cubes
EVOO
Potato Seasonings - 1 Tsp. Tex-Mex Seasoning, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Chipotle Powder, 1/2 Tsp. Mexican Chili Powder, 1/2 Tsp. Cumin, Himalayan Salt
1 Cob Fresh Sweet Corn
1 1/2 Tbsp. Red Onion, finely diced
2 Green Onions, sliced
Small Handful Cilantro, chopped
1 + Lime, zest & juice
Tajin Seasoning
EVOO
Himalayan Salt
GARNISH - Sliced Jalapeno, Vegan Cilantro Lime Sauce, Vegan Serrano Sauce, Fresh Cilantro

NOTES

If you're using street taco shells, you'll likely get 10 tacos. If you're using standard size small tortillas, you should aim for 6. This will also depend on the size of your russets. I neglected to measure how much cubed taters I was working with.
Any remaining salsa / beans can be stored in an airtight container for 4ish days.

DIRECTIONS

Preheat your oven to 400 F
Empty the refried beans in to a small, covered pot set to medium low. Cook until warmed through and leave covered on low until service.
Add the cubed potatoes to a mixing bowl and drizzle in 2 ish Tbsp. EVOO. Add all of the spices and toss to coat. Transfer the spiced taters to a parchment lined baking sheet and season liberally with salt. Bake for 25 - 30 minutes until slightly crisp but nice and fluffy inside.

In the meantime, strip the corn from the cob and add it to a skillet set to just about medium heat. Stir as needed until corn is blistered / browned. Transfer to a mixing bowl and let cool slightly before adding in the cilantro, red onion, green onion, a few dashes of Tajin, the zest of one lime, a glug of EVOO, and the juice of one lime to start. Season with a pinch of salt and toss to combine. Taste and determine if a second lime is needed for juice. Set aside.
Heat a grill pan and warm up the tortillas on each side until malleable and warmed through.
For service, smear some refried beans on each tortilla followed by a good scoop of the taters. Spoon over some of the corn salsa followed by desired sauce, sliced jalapenos, and fresh cilantro. ENJOY!

HAPPY VEG

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Jalapeno Cheetos Street Corn

Prep Time: 10 Min
Cook Time: 20 - 25 Min

Yields: 2 Cobs

WHAT YOU NEED

2 Cobs of Fresh Sweet Corn
Mayonnaise
Bag of Jalapeno Cheddar Cheetos
1 Jalapeno, thinly sliced
Finely Diced Red Onion
Grana Padano / Cotija
Fresh Cilantro
Sour Cream
Tajin Seasoning

NOTES

Don't leave the cheetos too chunky or they'll have a hard time sticking to the cobs. A few chunks is ok, but you want more of a bread crumb texture for the best coating.
This recipe is super easy to double, triple, etc.
The corn is DELISH on the grill or even an air fryer. It's very adaptable!
I added my sour cream to a fine tipped squeeze bottle. This is just easier to garnish the cobs evenly with sour cream as opposed to dollops.

DIRECTIONS

Preheat your oven to 425 F.
Clean the cobs, leaving as much of the stalk attached as possible for a handle, spray them with cooking spray, and lay them on a baking sheet. Bake for 20ish minutes. Look for wrinkled kernels and some gorgeous light browning.

In the meantime, add about 1 1/2 C of the cheetos to a ziplock that's almost sealed. This will allow air to escape. Grab a rolling pin and smash / roll the cheetos until crumbly like bread crumbs. Transfer them to a plate large enough to accommodate the cobs.
Once the cobs are ready, place the tray on a cooling rack for a couple minutes. Don't let the corn cool, just cool enough that you can handle without burning yourself. Drizzle / smear the cobs with mayo and use a basting brush to brush mayo all over every side of the cob. Drop the cobs on to the plate with the cheetos and roll them around, patting if needed to coat the cobs.
Transfer the cobs to a serving dish / cutting board. Drizzle with the sour cream followed by a sprinkle of Tajin, finely shredded Cotija / Grana padano, fresh cilantro, diced red onions, and some thinly sliced jalapenos. ENJOY!

Now, what you'll probably notice is how unfortunately chunky some of my Cheetos were lol this is why in the recipe, I made sure to touch on that with the preparation. Look, I didn't care as I tore in to the cobs lol but they would have been better had I crushed up the cheetos a bit better!

HAPPY VEG

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Savoury White Bean Skillet

4/12/2024

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Savoury White Bean Skillet

Prep Time: 10 Min
Cook Time: 25 - 30 Min

Yields: 4 Side / 2 Main

WHAT YOU NEED

2 Tbsp. EVOO
2 Tbsp. Unslated Butter
1/2 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 Sprig Fresh Rosemary
Few Sprigs Fresh Thyme
1 Yellow Onion, diced
1 Carrot, peeled and cut in to half moons
540ml Salt Free White Beans, drained
1/2 Lemon +, juiced
2 C PC Brand Plant-Based Chikn Broth
1 x Hard Cheese Rind
1/4 C Fresh Parsley, chopped & divided
Small Handful Fresh Basil, chopped
1/3 C Pecorino, finely shredded
1/2 Tsp. Broth Powder
Himalayan Salt & Cracked Pepper
Sourdough Bread + Garlic Cloves
GARNISH - Grana Padano, Parsley, Basil, Pepper Flakes, EVOO

DIRECTIONS

Begin heating the butter, EVOO, pep flakes, garlic, thyme, and rosemary, in a 10" skillet set to just about medium. Once heated, let everything sizzle together for up to a minute without burning. Add the onion, carrot, and a generous pinch of both salt & pepper. Stir and cook 6 - 7 minutes. Depending on the size of your lemon, you may need all of the juice but at this point, squeeze in the lemon juice and let it continue to simmer for another minute.

Drain the beans and give them a quick rinse before adding them to the skillet. Stir, season with salt & pepper, and continue to cook until beans are warmed through. Pour in the broth and bring the skillet to a boil. Once boiled, reduce the heat to medium low / simmer and add the cheese rind, broth powder, and half the fresh parsley. Simmer 15 - 20 until veg are tender & broth is creamy and rich. Throughout the cook time, add additional broth if needed to keep the skillet saucy and simmering the entire time.
Turn off the heat and pluck out the rosemary & thyme sprigs, along with the cheese rind. Stir in the remaining parsley, pecorino, and basil until combined. Taste and adjust the salt / pepper if needed / desired.
Serve with sourdough bread for dipping. Oil and grill both sides of your slices until golden and crisp. Once completed, gently smash a garlic clove, peel it, and rub the clove all over the grilled bread. Serve each portion of the beans with a drizzle of EVOO, grated pecorino, pepper flakes, and fresh parsley. ENJOY!

HAPPY VEG

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Sundried Tomato
Pesto

Pesto Risotto
With Burrata & Roasted Tomatoes

Whipped Feta
with Cheesy Roasted Brussels