Blog Archives

White Cheddar Cauliflower Alfredo Sauce

5/30/2018

0 Comments

White Cheddar Cauliflower Alfredo Sauce

Prep Time: 15 Min

Cook Time: 25 - 30 Min

Begin melting the butter in a large sauce pot set to medium. Once melted, add the onions, garlic cloves, and a pinch of pepper flakes. Season with a pinch of sea salt, stir, and cook 5 minutes.

Add the cauliflower, water, garlic & onion powders, white pepper, and ½ tsp. sea salt. Stir, cover, and simmer 20 – 25 minutes until cauli is completely cooked.

Remove from heat and use an immersion blender to start pureeing the cauliflower. Once mostly pureed, whisk in the whipping cream and pasta water and use the immersion blender to puree the sauce even further until smooth.

Grocery List

3 Tbsp. Unsalted Butter
1 Yellow Onion, chopped
3 cloves Garlic, crushed
1 Head Cauliflower, broken down into large florets
1 C Cold Water
1 ½ Tsp. Garlic Powder
1 ½ Tsp. Onion Powder
1 Tsp. White Pepper
Pinch Red Pepper Flakes
1 ½ C Old White Cheddar, shredded
¾ C + Water (Pasta Water preferred)
½ C Whipping Cream
1 Tsp. + Sea Salt

Thin out to desired consistency using pasta water / water and return to heat. Once bubbly, stir in the white cheddar adding it slowly. Once incorporated, taste the sauce, and adjust salt if desired.

Use this sauce for tossing your favourite pasta in, ladling over steamed veggies, or folding into your mashed potatoes for an extra rich and flavourful result.

ENJOY!

0 Comments

Roasted Tomatillo Corn Salsa

5/28/2018

0 Comments

Roasted Tomatillo Corn Salsa

Prep Time: 15 Min

Cook Time: 16 - 20 Min

Preheat oven to 400 F

Place the quartered tomatillos, cob of corn, and halved jalapeno on a baking sheet. Drizzle everything with EVOO and finish with a sprinkling of sea salt & cracked pepper. Place into the oven to bake for 10 minutes. Flip corn and rotate other veg and return to oven for 6 – 10 minutes until jalapeno has blistered and tomatillos are completely cooked down.

**You may continue to roast the corn for another 5 – 10 minutes if desired for browning purposes.

Add the tomatillos, jalapeno, and half the cilantro to a food processor. Add ¼ C cold water to start and puree in the processor. Once blended, add more water to thin out to desired consistency and continue to puree until blended.

Transfer the salsa to a medium sized mixing bowl. Add the sliced green onions, remaining cilantro, lime zest & juice, and pressed garlic. Strip the corn from the cob carefully and add it to the salsa. Whisk together and taste. Adjust salt if desired.

Serve with your favourite chips / crackers or enjoy as a garnish on tacos, veggies, or burgers!

Grocery List

7 – 10 Fresh Tomatillos, husks removed, washed, and quartered
1 Jalapeno, halved lengthwise
1 Cob Fresh Corn
3 Green Onions, sliced
1 large Clove Garlic, crushed & pressed
¾ C Fresh Cilantro, split into two portions
Sea Salt / Cracked Pepper
Red Pepper Flakes
1 Lime, zested & juiced
EVOO

0 Comments

Epic Triple Layer Sandy

5/23/2018

0 Comments

Epic Triple Layer Sandy

Prep Time: 10 Min

Cook Time: 6 - 8 Min

Begin heating a tbsp. of EVOO in a small frying pan set to just below medium. Once heated, add a pinch of pepper flakes and the carrot curry patties. Fry 3 – 4 minutes per side until a nice brown sear has happened. To finish, place the sliced cheddar on one of the patties and fill the lid of the pan with a tsp. of cold water. Flip the lid onto the pan, remove from heat, and wait for the sizzling to stop. (About a min.) Leave covered.

Toast the three slices of bread and butter one side of each slice.

To assemble, start by layering desired amount of spinach on the buttered side of the first slice. Slice the cheesy patty into 5 strips and place it over the spinach. Take the second slice and place it over the patty buttered side up. Slice the second patty and place it on the bread followed by your sliced tomatoes and sprouts. Spread mayo on the top slice and cover.

Slice and serve. ENJOY!

Grocery List

3 Pieces Whole Grain Bread (Any multigrain will do)
2x Wholly Veggie Carrot Curry Patties
1 Roma Tomato, sliced
Fresh Spinach
Handful Fresh Onion Sprouts
Mayo
5 Slices Old White Cheddar (from the brick)

0 Comments

Whenever I create a recipe, I'm usually creating it for 4 or more people which leaves me with a ton of leftovers to consume. It's always fun to cook just for myself and this fun little recipe idea is something I came up with when I had leftover gnocchi in the bag and no game plan.

Have you ever shallow fried your gnocchi? If you answered no, than I've got some news for you! Shallow frying gnocchi is actually a wonderful way to cook your gnocchi. It gets nice and crispy on the outside while still retaining its familiar chew. It might be my new favourite way to enjoy it!

Here's what you'll need for this quick and delicious meal for one!

1 C Gnocchi
Olive Oil
1 Tbsp. Unsalted Butter
2 Tbsp. Grated Parmesan
2 Tbsp. Chopped Fresh Parsley
Pepper Flakes
Sea Salt
Prepared Tomato Sauce

In a small frying pan, fill with enough EVOO to coat the bottom of the pan and add in the butter. Heat on medium until butter has melted. Once melted, add the gnocchi in a single layer along with pepper flakes to taste and let them sizzle away for 2 - 3 minutes before flipping and finishing on the other side for another 2 minutes or so. Gnocchi should be lightly browned on both sides.
Transfer the gnocchi to a medium sized mixing bowl and add the parmesan, fresh parsley, and a generous pinch of sea salt. Toss until gnocchi are coated.
They're delicious just like that but with a few dollops of tomato sauce, they really come alive. They retain their crunch and stand up against the sauce perfectly.

The next time you find yourself cooking for one, you've got to try frying your gnocchi. They cook in a flash and are really quite delicious!

HAPPY VEG

0 Comments

3 Bean Hominy Chili

5/21/2018

2 Comments

3 Bean Hominy Chili

Prep Time: 20 Min

Cook Time: 45 Min

In a large saucepot, begin heating the EVOO on medium heat. Once heated, add the onion, celery, pepper, and a good pinch of sea salt. Stir and cook 5 – 7 minutes until veggies have started to cook down.

Stir in the tomato paste and the first batch of spices. Continue to cook 3 minutes.

Pour in the crushed tomatoes, veg stock, cold water, hominy, and all 3 varieties of beans. Stir and wait for the chili to boil. Once bubbly, fold in the second set of spices, cover, and reduce heat to medium low. Simmer for 25 minutes.

Remove cover, stir, and continue to simmer 5 or so minutes allowing liquid to reduce a little.

Taste and adjust salt if desired. Serve with a garnish of fresh cilantro, sprinkling of shard cheese, or dollop of sour cream.

Grocery List

3 Tbsp. EVOO
1 Yellow Onion, chopped
2 Bell Peppers, chopped
2 stalks Celery, chopped
2 Tbsp. Tomato Paste
Spices1
- 1/2 Tsp. Chili Powder, Garlic Powder, Onion Powder, Red Pepper Flakes, Cumin
796ml can Crushed Tomatoes
2 C Cold Water
1 C Low Sodium Vegetable Stock
540ml can Romano Beans, drained & rinsed
540ml can Pink Beans, drained & rinsed
540ml can Black Beans, drained and rinsed
2 C Canned White Corn Hominy, rinsed
Spices2
- 1 Tbsp. Chili Powder, ½ Tbsp. Garlic Powder, ½ Tbsp. Onion Powder, ½ Tsp. Turmeric, ½ Tsp. Cumin, ½ Tsp. White Pepper, 1 ½ Tsp. Sea Salt

Sea Salt

2 Comments

Garden Panzanella

5/16/2018

0 Comments

Garden Panzanella

Prep Time: 15 Min

Chill Time: 1 Hr +

Combine everything in the ingredients list up to the EVOO in a large mixing bowl and set aside.

In a small bowl, whisk together the oil, vinegar, lemon juice, salt, dried chives, pepper flakes, and pepper to taste.

Pour the vinaigrette over the salad and toss to evenly coat everything.

Taste and adjust salt if desired.

Refrigerate at least one hour, allowing the bread to soak up some of the moisture and become tender.

ENJOY!

Grocery List

4 C Stale Crusty Bread, cubed
1 Red Onion, chopped
1 C Grape Tomatoes, halved
2 stalks Celery, sliced
½ English Cucumber, halved lengthwise and sliced
130g container Cherry Bocconcini, halved
2 Tbsp. Fresh Basil, chopped
Handful Fresh Parsley, roughly chopped
¼ C + EVOO
1 Lemon, juiced
Splash Red Wine Vinegar
½ Tsp. Dried Chives
½ Tsp. Red Pepper Flakes
½ Tsp. Sea Salt
Cracked Pepper

0 Comments

Tex Mex Gnocchi Casserole

5/14/2018

0 Comments

Creamy Tex Mex Gnocchi Casserole

Prep Time: 25 Min

Cook Time: Approx. 1 Hr 15 Min

(Cauli Sauce) In a medium sized saucepan, add the 2 tbsp. butter and 1 tbsp. EVOO and set to just below medium. Once bubbly, add the pepper flakes and garlic, stir, and cook until EVOO changes to a reddish colour. (1 -2 minutes). Add the onions, pinch of sea salt, and continue cooking for 5 – 6 minutes.

Add the cauliflower, half the vegetable stock, and the spices all the way down to vegeta. Stir, cover, and cook 15 – 20 minutes.

**While the cauli cooks, continue with veggies.

In a large frying pan, add the oil and butter, set to medium, and wait for bubbling. Once bubbly, add the onions, pepper, and pinch of salt. Stir and cook 5 minutes. Add the zucchini, corn, kidney beans, and spices, along with a good pinch of sea salt. Stir, cover, and cook 4 – 5 minutes. Remove from heat and leave covered.

Add remaining vegetable stock and puree using an immersion blender. If the sauce is too thick, add veggie stock by the ¼ C until the sauce blends into a creamy, thick consistency.

Whisk in the whipping cream, taste, and adjust seasoning if desired. Stir in the gnocchi until everything is coated and combined.

Preheat oven to 400 F

Spray the inside of a 3 qt. baking dish with EVOO cooking spray. Pour the veggies into the bottom of the dish and spread out to form a layer. Next, pour the creamy gnocchi over the veggies and spread out to form the second layer. Sprinkle the cheese over the dish to finish it off.

Cover and bake for 25 minutes. Remove cover and continue baking for 15 – 20 minutes until lightly browned on top and bubbly.

Remove from oven and set onto a cooling rack. Allow 5 minutes to cool.

For service, scoop from the bottom to make sure each portion has some veggies along with the creamy, gnocchi layer. Finish each serving with a sprinkling of chopped cilantro and ENJOY!

CREAMY CAULI SAUCE

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
¼ Tsp. Red Pepper Flakes
1 Yellow Onion, chopped
4 cloves Garlic, crushed
1 Head Cauliflower, broken down into smaller florets
1 ½ C (+) Low Sodium Vegetable Stock
1 Tsp. Chili Powder
½ Tsp. Ground Cumin
½ Tsp. Paprika
½ Tsp. Garlic Powder
¼ Tsp. Onion Powder
1 Tsp. Vegeta Seasoning
½ C Whipping Cream
1 Kg. Gnocchi, uncooked and not frozen

VEGGIE SAUTE

1 Tbsp. Unsalted Butter
1 Tbsp. EVOO
Red Onion, chopped
1 Bell Pepper, chopped
1 Zucchini, halved lengthwise and sliced
½ C Frozen Sweet Corn
1 C Canned / Cooked Kidney Beans
1 Tsp. Chili Powder
½ Tsp. Ground Cumin
½ Tsp. Garlic Powder
¼ Tsp. Onion Powder
Sea Salt

½ C Old Cheddar, shredded
Handful Fresh Cilantro, chopped

$Picture$

0 Comments

Lasagne with Pesto Ricotta and Roasted Tomato Sauce

5/9/2018

0 Comments

Lasagne with Pesto Ricotta and Roasted Tomato Sauce

Prep Time: 40 Min

Cook Time: 1 Hr 35 Min

Preheat oven to 400 F

Toss the medley tomatoes in EVOO and lay them out on a baking sheet / dish. Season liberally with sea salt (approximately 1 Tsp.) and gently toss to combine. Place into the oven to bake for 25 – 30 minutes until tomatoes have burst and shriveled up a bit. Once finished, remove tray / dish, and set onto a wire cooling rack until needed.

*Continue as tomatoes roast

RICOTTA FILLING In a large mixing bowl, add the ricotta cheese, egg, pesto, and a good pinch of both sea salt and cracked pepper. Stir, cover, and set aside until needed.

VEGGIE SAUTE Begin heating a few tbsp. of EVOO in a large frying pan. Once heated, add the onions for the veggie sauté. Stir and cook 2 minutes before adding in the peppers and continuing to cook for another 2 – 3 minutes.

Add the mushrooms and a good pinch of sea salt and pepper. Stir and cook 3 minutes. Add the zucchini and another good pinch of sea salt and pepper. Cover and cook 5 minutes until zucchini have become tender. Once finished, set aside covered until needed.

Grocery List
SAUCE

2x 341g Package Medley Tomatoes
EVOO
1 Tsp. Sea Salt
1 Yellow Onion, diced
2 cloves Garlic, crushed & sliced
2 Tbsp. Tomato Paste
¼ Tsp. Red Pepper Flakes

RICOTTA FILLING

650g Ricotta Cheese
2 Tbsp. Pesto
1 Large Egg
Sea Salt & Cracked Pepper

VEGGIE SAUTE

EVOO
1 Yellow Onion, diced
1 Bell Pepper, diced
2 Zucchinis, halved lengthwise and sliced
2 C Mini Button Mushrooms
Sea Salt / Cracked Pepper

2 Packages (360g each) Olivieri Lasagna Sheets
1 C Mozzarella, shredded
2 Tbsp. Grated Parmesan
Fresh Basil / Parsley - garnish

SAUCE In a small sauce pot, add 3 Tbsp. EVOO and set to medium heat. Once heated, add the pepper flakes and garlic. Stir and cook 1 – 2 minutes or until garlic becomes fragrant. Add the onions and a pinch of sea salt. Continue to cook 5 minutes.

Next up, add the roasted tomatoes. Tomato paste. and stir. Once bubbly, reduce heat to medium low, cover, and simmer 10 minutes until onions have cooked fully.

Remove from heat and use an immersion blender to puree until smooth and fully blended.

Preheat oven to 350 F

Spray the inside of a rectangular 3qt. baking dish with cooking spray. Line the bottom of the dish with lasagna sheets cutting them to fit the size if needed. (I ended up cutting them into two squares each and layering 3 pieces for each layer. Do what you must to accommodate your dish.)

Next up, add about ¾ C of the ricotta filling and spread to coat the lasagne sheets entirely. Use a slotted / straining spoon to scoop the sautéed veggies from the pan making sure to tap the spoon off the side of the pan to release additional moisture. Scoop two scoops (approximately ½ C) veggies over the ricotta and spread to coat the entire sheet. Sporadically dollop sauce across the first layer. Continue with two more layers finishing with a 4th layer of sheets.

Spoon enough sauce over the top layer of lasagne to coat everything and see sauce cascading down the sides. Reserve what’s left on low heat for service.

Top the lasagne with the shredded mozzarella and grated parmesan. Cover and bake 40 minutes. Remove cover and continue to bake 10 – 15 minutes until cheese is melty and sauce is bubbly. Remove and set onto a wire cooling rack for at least 5 minutes.

Slice into 8 pieces and service. Garnish with fresh chopped basil and / or parsley, grated parm, and a drizzle of EVOO. ENJOY!

0 Comments

The Perfect Roasty Potatoes

5/7/2018

0 Comments

The Perfect Roasty Potatoes

Prep Time: 10 Min

Cook Time: 30 - 35 Min

Preheat oven to 400 F

Place the cleaned & quartered potatoes into a large mixing bowl. Add the remaining ingredients and toss until all of the potatoes are coated in their spices.

Transfer to a baking sheet making sure to scoop all of the oil / spices out of the bowl. Pierce each of the potatoes with a fork in their thickest part. Stick larger pieces twice.

Bake 30 – 35 minutes flipping periodically until golden brown and crispy.

Serve and garnish with fresh parsley. ENJOY!

Grocery List

6 Yellow Potatoes, quartered
¼ C EVOO
1 Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. Chili Powder
½ Tsp. Cumin
½ Tsp. Turmeric
Pinch Red Pepper Flakes
1 Tsp. + Sea Salt

0 Comments

Cauliflower Tikka Masala

5/2/2018

0 Comments

Cauliflower Tikka Masala

Prep Time: 20 Min

Chill Time: 1 Hr +

Cook Time: 35 Min

In a large bowl add the florets along with all of the marinade ingredients. Toss to evenly coat the cauli, cover, and refrigerate at least 1 hour. (The longer the better!)

In a large frying pan, begin melting 2 Tbsp. coconut oil over medium heat. Once heated, add the marinated cauliflower to the pan. Cover and cook 8 - 10 minutes stirring often until cauli has browned a bit on the outside and becomes tender. Transfer cooked cauli to a bowl / plate and set aside until needed.

Wipe out the pan and begin melting the coconut oil over medium heat for the tikka sauce. Once melted and heated, add the garlic and pepper flakes. Stir and cook 1 – 2 minutes until garlic becomes fragrant. Spoon in the tomato paste and stir. Cook another 2 – 3 minutes.

Pour in the crushed tomatoes, coconut milk, and all of the spices along with a good pinch of sea salt. Stir, cover, reduce heat to medium low, and simmer 12 – 15 minutes.

Return the cauliflower to the tikka sauce pan and cover once again for another 5 minutes.

Stir in the butter, remove from heat, and leave covered for 2 – 3 minutes. Taste and adjust salt if desired.

Serve over your choice of grains and garnish with fresh cilantro. ENJOY!

Grocery List

1 Head Cauliflower, broken down into large florets
2 Tbsp. Coconut Oil
Fresh Cilantro - Garnish

MARINADE

1/3 C Plain Greek Yogurt
1 Tsp. Ginger Powder
2 cloves Garlic, grated
½ Tsp. Sea Salt
½ Lemon, juiced
½ Tsp. Cracked Pepper

TIKKA SAUCE

2 Tbsp. Coconut Oil
3 cloves Garlic, crushed & sliced
2 Tbsp. Tomato Paste
½ 796ml can Crushed Tomatoes
400ml can Coconut Milk
½ Tsp. Red Pepper Flakes
1 ½ Tsp. Garlic Powder
1 ½ Tsp. Cumin
1 ½ Tsp. Turmeric
1 Tsp. Ground Coriander
1 Tsp. Cardamom Pods, toasted and ground down
½ Tsp. Ground Cloves
½ Tsp. Nutmeg
½ Tsp. Cinnamon
¼ Tsp. + Sea Salt
1 Tbsp. Unsalted Butter

0 Comments

R E C I P E S

White Cheddar Cauliflower Alfredo Sauce

Roasted Tomatillo Corn Salsa

Epic Triple Layer Sandy

Idea for One - Fried Gnocchi

3 Bean Hominy Chili

Garden Panzanella

Tex Mex Gnocchi Casserole

Lasagne with Pesto Ricotta and Roasted Tomato Sauce

The Perfect Roasty Potatoes

Cauliflower Tikka Masala

Archives

Jonathan - Happy Veg

Categories