Directions
 HAPPY VEG
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Directions
 HAPPY VEG
Directions
 HAPPY VEG
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| Gotham Steel 20 Piece Nonstick Cookware Set (Amazing Deal) 59% Off Now $222.99 creatorlink.shop/4vWRNA0  |  |
 | Mediterranean Couscous SaladPrep Time: 15 Min Cook Time: Approx. 10 Min Chill Time: 30 Min + Yields: 3 + Servings |
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Directions
- Cook your couscous according to package directions until tender and perfectly cooked. Strain & rinse. Set aside while you dice up all of your veggies.
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- Once your couscous is cooled, add it to a mixing bowl along with all of the ingredients including the dressing. Toss until everything is combined nicely. Season with salt & pepper, cover, and refrigerate for a minimum of 30 minutes to come together. Taste again prior to service and season to taste if needed. I didn't find it needed much salt after my initial season and some time in the fridge. I preferred it on the fresh er side, especially since the feta & dressing have salt.
- Serve and ENJOY!
- Remaining salad can be stored in an airtight container for 4 days. This recipe is also super easy to double if you want to enjoy it multiple times over several days.
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HAPPY VEG
 | Cheesy Jalapeno Mini FrittatasPrep Time: 10 Min Cook Time: 20 Min Yields: 7 Frittatas |
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Directions
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- Preheat your oven to 350 F
- Whisk your eggs in a medium sized mixing bowl before folding in the diced jalapenos, green onions, cream, Monterey jack, salt, vegeta, and your desired amount of cracked pepper. Stir together until combined.
- Spray 7 slots on your muffin tin with cooking spray. Divide the egg mixture between the 7 slots, making sure to scoop up the cheese / diced veg with every scoop. Once divided, top each one with one or two slices of jalapeno.
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- Once preheated, bake the mini frittatas for 17 minutes. They will puff up and expand a bit, but they'll deflate once they're out. After the 17 minutes, remove your tray and set it onto a wire cooling rack for 5 + minutes. Use a spoon to go around each slot, loosening the frittata from the tin, and transfer them to a serving plate.
- Enjoy right away or refrigerate in an airtight container for up to 4 days. I kept mine for quick breakfast sammies on the go. Simply toast an English muffin, reheat your frittatas in the microwave or in a skillet with some EVOO and serve on buttered, toasted English muffins with a slice of cheese. ENJOY!
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HAPPY VEG
 | White Bean |
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Directions
- To a medium sized mixing bowl, add your beans, cucumbers, red onion, bell pepper, and parsley. Next, add everything from the EVOO down to a few grinds of black pepper to a small vortex blender and blend until combined. Pour this over your veggies / beans and toss until nice and combined.
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- Cover and refrigerate for a minimum of 30 minutes to let the flavours come together.
- For service, make sure to toss the salad again and give it a taste for salt. I found the salad was light and fresh, but I added an extra pinch of salt when tossing. This really depends on your preference for salt because idt it NEEDED extra salt.
- Serve your portions of salad and give each portion a drizzle of good EVOO, a sprinkle of pepper flakes, some crumbled feta cheese, and fresh pea shoots. ENJOY!
- Salad will keep for 4 days in an airtight container in the fridge.
HAPPY VEG
 | Creamy Potato & Onion SoupPrep Time: 20 Min Cook Time: 40 - 45 Min Yields: 4 Servings |
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Directions
- Begin heating your butter, garlic, and pepper flakes in a soup pot / large, deep non-stick skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the red onion, yellow onion, light portions of your green onions, celery, and jalapeno. Season liberally with sat & pepper, stir, and let those veggies cook 10 + minutes until softened up but not mushy. Add your potatoes and another good pinch of both salt & pepper. Stir and cook for another 3 - 4 minutes.
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- Sprinkle in the flour and stir to coat your veggies in the flour. Continue to stir and cook another couple minutes before adding your broth & water. Increase your heat to a boil and once boiled, add the vegeta, cheese rind, and reduce to a simmer. Cover with a tilted lid for 15 minutes. Remove the lid and continue until your taters are perfectly cooked / fork tender. Pour in the cream and let the soup come back to a simmer for another minute or so. Turn off the heat, pluck out your cheese rind, and fold in the cream cheese, grana padano, and most of your reserved dark green portions of your onions. Taste your soup once combined and season accordingly with salt & pepper.
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- CROUTONS - While your soup simmers, set your oven to 350 F. Get your sourdough cubes into a mixing bow and dress with EVOO, the Clubhouse Garlic Plus, and Roasted Vegetable Seasoning. Toss to combine and transfer to a parchment lined baking sheet. Season the tray with salt & once preheated, bake for about 15 minutes, flipping at the half way point. You should have golden brown & crispy croutons.
- Serve your bowls garnished with some of the reserved green onion, a pinch of pepper flakes, some cracked pepper, and some of the crispy, golden croutons. ENJOY!
- Leftover soup can be refrigerated in an airtight container for up to 4 days. Leftover croutons can be sealed up in a ziplock / container for 4 - 5 days also. They make a yummy snack!
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HAPPY VEG
 | Crispy Chik'n & Egg Jalapeno Ranch SaladPrep Time: 15 Min Cook Time: 15 - 20 Min Yields: 1 Main / 2 Side |
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Directions
- Heat your oven according to package directions for the chik'n bites. Once preheated, get your bites onto a parchment lined baking sheet and bake until crispy and golden brown.
- In the meantime, add the romaine, some of the red onions, and a generous heap of finely grated grana padano to a mixing bowl. Once the chik'n bites are finished, add as much Jalapeno Ranch as your heart desires to your lettuce and toss until everything is combined and dressed the way you like. Transfer your dressed salad to your serving plate(s). Now, it's as simple as topping your salad with all of your add ons.
- Drop chik'n bites around the salad followed by additional sliced red onion. Drop the cubes of Monterey Jack around the salad and nestle in the quartered eggs. Finish by sprinkling the green onions, sliced jalapenos, and fresh chives. Serve and ENJOY!
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HAPPY VEG
 | Tagliatelle Bolognese'26Prep Time: 15 Min Cook Time: 2 Hours (Approx) Yields: 4 + Servings |
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Directions
- Depending on the size of your food processor, you may need to work your veggies in two batches. Either way, you're going to chop your carrots, onions, bell peppers & celery using your food processor until your veggies are fine. You CAN chop them, but I find this much easier, faster, and more integrated for the Bolognese. Once all of your veggies are finely chopped, transfer them a bowl and start your sauce.
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- Begin heating your EVOO, butter, chili oil, garlic & pepper flakes, in a large, deep skillet set to about medium. Once heated, let everything sizzle together for about 30 seconds before adding all of your vegetables. Season liberally with salt & pepper, stir, and let those veggies cook down. You'll be stirring occasionally and letting those veggies cook until softened, about 15 + minutes.
- Make a well in the center of the skillet and drop in your Impossible Beef, breaking it down into smaller crumbles as it browns. After a few minutes, season with salt & pepper & stir everything together. Next, make another well and drop in your tomato paste. Let it have direct skillet contact for 30 seconds or so before working everything together. After about a minute, pour in your wine & another good pinch of salt & pep, and let that simmer off until almost entirely reduced.
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- Pour in the broth & increase the heat a tiny bit until your sauce starts to boil. Once boiled, stir in the basil, cheese rind, vegeta, and another hit of both salt & pepper. Reduce to a very low simmer and simmer uncovered for about one and a half hours. If it starts to thicken too much, add additional broth or utilize some boiling water that we'll be setting up for the pasta. You just want that sauce to have an hour and a half to reduce and intensify.
- Bring a large pot of cold, generously salted water to a boil and leave covered.
- After the hour and a half, let's cook our tagliatelle. Add your nests to the boiling water and cook about a minute less than perfectly al dente. Fold the cream into the sauce and let it come to temperature before plucking out the cheese rind. Taste and adjust your salt if needed / desired. Strain your pasta directly into your skillet with your sauce. Add a splash of pasta water and start tossing your pasta with your sauce over the low heat. Continue this process for a minute or two until your sauce is clinging to your perfectly al dente pasta.
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- Turn the heat off on your pasta. Add your finely shredded grana padano to a bowl and add a half a ladle of pasta water to your cheese, whisking it into a sort of cheesy sauce. Don't worry if it's too thin, it will still disperse throughout the pasta. Pour this into your skillet and toss until everything is combined, using another splash of pasta water if needed.
- Serve your tagliatelle with a heap of finely shredded grana padano and some fresh basil. ENJOY!
- If you have leftovers, I recommend adding pasta water before packing it up to keep it saucy. Can be refrigerated for up to 4 days in an airtight container.
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HAPPY VEG
 | Golden Scram ToastiePrep Time: 10 Min Cook Time: Under 10 Min Yields: 1 Toastie |
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Directions
- Crack your eggs into a bowl and season with a good pinch of salt, pepper, some red pepper flakes, and the few dashes of turmeric. To a small vortex blender, add the finely shredded carrot, cream, and garlic, & blend until combined. Some small chunks of carrot are fine. Fold this into your eggs and whisk until everything is combined.
- Heat a splash of EVOO in a non-stick skillet set to just below medium. Once the skillet is almost heated, add the egg mixture and use a rubber spatula to work the mixture from the center towards the outsides, stirring / flipping fairly frequently until your scram is cooked the way you like it. As I always say, I'm a stiffer scram kind of guy, I can't do runny scrams lol.
- As the eggs firm up, toast your sourdough until golden and crisp. I cut my slice in half because it was large. Slather with soft unsalted butter and creamy boursin. Get your toast onto your serving plate, taste your eggs and adjust salt if needed before dumping your scram on top of your cheesy toast. Finish with a sprinkle of red pepper flakes, parsley, pea shoots, and some crumbled feta. ENJOY!
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