博客存档 - HAPPY VEG

Chilaquiles Verdes Casserole

5/30/2021

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Chilaquiles Verdes Casserole

Prep Time: 2 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

Preheat oven to 400 F

In a 12” skillet set to medium, add the 3 Tbsp. vegetable oil and garlic. Once heated, let the garlic sizzle for a minute or so before adding the bell pepper, onion, light portions of green onions, and a good pinch of sea salt. Stir and cook for 6 – 7 minutes. Once the veggies are cooked down, add the black beans, corn, cumin, oregano, garlic & onion powder. Stir and continue to cook for 3 minutes.

Add the spinach and season again with sea salt. Reduce the heat slightly and cover the pan until spinach has wilted. Turn off the heat and transfer the cooked veg to a bowl / plate.

Cut 12 / 14 of the corn tortillas into quarters. To build the casserole, begin by pouring a little of the enchilada sauce on the bottom of the skillet. Scatter some tortilla quarters around the dish followed by some of the shredded cheese, some of the veggie mixture, and another pour of enchilada sauce. Build 2x more layers of tortillas, cheese, veggies, and sauce. Finish with remaining tortillas, shredded cheese, and enchilada sauce.

Bake 15 – 20 minutes uncovered until cheese is melted and top layer has a little golden crust action. Remove from oven and set onto a wire cooling rack for 5 minutes prior to serving.

While the casserole bakes, begin heating some vegetable oil in a small saucepot set to medium heat. Cut the remaining 2 tortillas in half and then in thin strips. Test the oil often by dipping a part of the tortilla into it. When it starts to rapidly bubble, the oil is hot enough. Drop the tortilla strips in in 2 batches letting them go for about 1 ½ - 2 minutes until rapid bubbling stops and tortillas have crisped up and taken on some golden-brown colour. Strain cooked strips to a paper towel lined plate and season immediately with sea salt.

For service, serve up desired amount of casserole and garnish with crispy tortilla strips, sliced avocado, reserved green onions, and any of the suggested garnishes. ENJOY!

Grocery List

2 x 205ml Green Enchilada Sauce
14 Fresh Yellow Corn Tortillas (Small – Medium Sized)
3 Tbsp. Vegetable Oil
Vegetable Oil For Frying
1 Yellow Onion, chopped
1 Bell Pepper, chopped
3 cloves Garlic, minced
1 Cob Peaches & Cream Corn, corn removed
1 Bunch Green Onions, sliced & separated light & dark portions
540ml can Black Beans, drained & rinsed
4 C Fresh Spinach, roughly chopped
2 C Cheddar with Habanero peppers, shredded
1 Tsp. Cumin
½ Tsp. Dried Oregano
1 Tsp. Garlic Powder
½ Tsp. Onion Powder
2 Avocados, sliced
Sea Salt
Cilantro, Sour Cream, Hot Sauce, Lime Wedges, Free-Range Eggs - Garnish

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Mushroom Risotto

5/28/2021

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Mushroom Risotto

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

Yields: 6 - 8 Servings

Add the PC plant-based beef broth & low sodium veg broth to a medium sized pot. Set to medium and let it come to a slow boil. Reduce heat slightly once boiled and begin the rice.

Begin heating the EVOO and 1 Tbsp. Unsalted butter in a large, 12” skillet set to medium. Once heated, add the onions, garlic, pepper flakes, and a pinch of sea salt & cracked pepper. Stir often and cook for 3 – 4 minutes. Add the shitakes, creminis, fresh & dried thyme, and a generous pinch of sea salt & cracked pepper. Stir and cook for 5 or so minutes until mushrooms have released their liquid and caramelized a touch. Transfer the cooked veg to a plate and set aside.

Melt the remaining butter in the pan and add the arborio rice. Stir until rice gives off a toasty smell and appears a little paler in colour (a couple of minutes). Add the bay leaf, pour in the wine, and continue to stir until it is absorbed.

Use a ladle and scoop some hot broth into the pan. Stir and cook until liquid is absorbed before adding in another ladle of broth. Continue this process until risotto is just about finished. (15ish minutes) With the final ladle of broth, add the frozen peas and return the cooked mushrooms back to the pan. Remove from the heat once the liquid is absorbed & rice is al dente but not hard in the middle. Finish by stirring in the pecorino and fresh parsley. Taste and adjust salt / pepper if desired.

Serve and garnish with additional grated cheese and chopped parsley. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
3 Tbsp. EVOO
2 C Dry Arborio Rice
1 Yellow Onion, finely diced
4 cloves Garlic, crushed & minced
100g Shitake Mushrooms, sliced
227g Cremini Mushrooms, chopped
½ C White Wine
4 C Low Sodium Vegetable Broth
4 C PC Brand Plant-Based Beef Broth (Sub Full Sodium Vegetable If Needed)
1 C Frozen Green Peas
1 Tsp. Fresh Thyme, chopped
½ Tsp. Dried Thyme
1 Bay Leaf
1/3 C Fresh Parsley
1 C Pecorino Cheese, shredded / grated
1/2 Tsp. Red Pepper Flakes
Sea Salt / Cracked Pepper

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Hot Pepper Mac And Cheese

5/25/2021

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Hot Pepper Mac And Cheese

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 - 6 Servings

Preheat oven to 350 F
Fill a large pot with cold, salted water, and set it to medium high heat. Once boiled, add the macaroni and cook about 2 minutes less than what is recommended for al dente. Strain.
While the noodles cook, whisk together the buttermilk, milk, eggs, butter, cracked pepper, mustard, cayenne, pepper flakes, salt, & cream cheese.
Return the cooked noodles to the same pan on the burner that is now turned off, but still warm. Pour in the creamy egg mixture and stir to combine. Fold in the old cheddar, Monterey jack, cheddar with habanero, and the diced jalapeno, reserving about ¼ c shredded cheese for the top. Transfer this to a greased 9” x 13” baking dish and top with remaining cheddar cheese and jalapeno slices.

Bake uncovered for 35 – 40 minutes until lightly browned on top. Remove from oven and set onto a wire cooling rack for a few minutes prior to slicing in to. ENJOY!

Grocery List

2 ½ C Dry Macaroni Noodles
4 Large Free-Range Eggs
¾ C Buttermilk, room temp
½ C 2% Milk, room temp
¼ C Unsalted Butter, melted & room temperature
½ C Full Fat Cream Cheese, room temp
½ C Extra Old Cheddar, shredded
1 C Monterey Jack with Jalapenos, shredded
1 C Cheddar with Habanero Peppers, shredded
3 Jalapenos, 1 diced, 2 sliced, seeds discarded
1 Tsp. Dry Mustard
½ Tsp. Red Pepper Flakes
¼ Tsp. Cayenne Pepper
½ Tsp. Sea Salt & Cracked Pepper

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Chunky Cabbage Soup (Freezer Batch)

5/21/2021

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Cabbage soup is one of my absolute faves. My mom made a wicked cabbage soup growing up and the restaurant I work at also whips up a delicious cab soup as well. It's hearty and comforting, tomatoey and rich, and chunky and full of delicious, tender cabbage. The recipe I'm sharing with you guys is large batch of cabbage soup so that we've got dinner, and some to freeze for dinner at a later date. This soup freezes well and makes for an easy weeknight dinner on another date.

Chunky Cabbage Soup

Prep Time: 25 Min
Cook Time: 55 - 60 Min

In a large pot, add the Beyond Meat Beef and set to medium heat. Break it up into smaller chunks using a spatula or wooden spoon as it cooks. Cook for about 6 minutes until there is some crust happening on the crumbled. Strain the beef from the pan to a paper towel lined plate and return the pan to the heat.

Add the EVOO to the pan along with the onion, bell pepper, celery, and pepper flakes. Season with sea salt & pepper, stir and cook for 5 minutes. Add the potatoes and cabbage, season again with salt and pepper. Cover, and cook for 10 minutes, stirring halfway. Next, add the tomato paste and fresh thyme. Stir, cover, and continue to cook for another 5 minutes. Pour in the white wine and use your spatula to scrape the bottom of the pot for any crusty, flavourful bits.

Once the wine stops rapidly bubbling, let it go for another minute before pouring in the diced tomatoes and vegetable broth. Bring to a boil and once boiled, add the Italian seasoning, onion & garlic powders, basil & oregano, and vegeta. Stir, reduce heat to medium low, and simmer for about 25 minutes until all veggies are tender.

In the meantime, add the rice and water (according to package) and bring to a boil. Once boiled, reduce heat to medium low, cover, and cook for 25 minutes. (Or according to package directions.) Fluff with a fork and set aside.

Prior to serving, stir in the fresh parsley & pluck out the bay leaves & thyme sprigs. Taste, and adjust salt if desired. Scoop rice into each serving bowl and ladle soup over top. ENJOY!

Freeze remaining soup in an airtight container for approximately 2 months.

Grocery List

1 C Dry Brown Rice
1 Small Head Cabbage, chopped (approx. 8 – 10 C)
4 Tbsp. EVOO
1 Yellow Onion, diced
3 stalks Celery, diced
1 Bell Pepper, chopped
340g Beyond Beef
3 sml Yellow Potatoes, chopped (About 3 C)
796ml can Diced Tomatoes
3 Tbsp. Tomato Paste
½ C White Wine
8 C Low Sodium Vegetable Broth
8 sprigs Fresh Thyme
2 Tsp. Italian Seasoning
2 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Red Pepper Flakes
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
2 Bay Leaves
1 ½ Tsp. Vegeta Seasoning
½ Bunch Parsley, chopped
Sea Salt & Cracked Pepper

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2 New Recipes For 1

5/18/2021

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Typically, when I write / test a recipe, I've prepared enough to feed 4+ people. It's always been my goal to write recipes for the everyday family, meals that anyone can create at home and feed their family with vegetarian goodness. However, I also cook for myself from time to time and those recipes rarely make it on to the blog. That needs to change! I know I'm not the only person on this planet who cooks solely for themselves, so I've got two recipes below that I whipped up in the past couple of weeks all for myself.

POTATO BOWL

For those of you who don't know, I worked at KFC for almost 10 years. Interestingly, I was a vegetarian for 8 of those years so there were a lot of things I never got around to trying. One of those things, the loaded mashed potato bowls. With that in mind, I made my own version and this is all kinds of naughty and delish.

1 GARDEIN Chik'n Burger
1 Large, Russet Potato
Frozen Corn
1 Package Plant-Based Gravy
Shredded Cheddar
Fresh Parsley

Simply boil the russet until fork tender. Cook the GARDEIN Chik'n patty according to package directions, boil your corn and strip it from the cob (if applicable) and complete your gravy using package directions as well. To build, gently mash up your russet potato in a bowl and smother it in butter. Next, top with desired amount of shredded cheddar and corn. Chop up the chik'n patty in bite sized pieces and add that to the bowl. Finish by pouring over desired amount of gravy and sprinkling over some parsley.

This is NOT health food, but it's delicious and perfect for a once and a while treat.

CAPRESE GRILLED CHZ

Inspired by some menu planning we were doing at work, this grilled cheese is a cut above your tradish grilled cheese sammie.

Two Pieces of Bread
4 Slices Tomato
4 Slices Pizza Mozzarella
Handful Fresh Basil
Balsamic Reduction
Pecorino / Grana Padano

Slather one side of each slice with butter and some dried basil and pecorino. Preheat a frying pan set to about medium. Once heated, place one slice of bread buttered side down in the pan. Place two pieces of mozz followed by the tomatoes and a good pinch of salt and pep. Add the basil, balsamic reduction, and remaining mozz. Top with remaining piece of bread. Flip sammie and fry until golden on both sides.

HAPPY VEG

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Smashed Brussel Sprouts

5/16/2021

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Smashed Brussel Sprouts

Prep Time: 15 Min
Cook Time: 30 - 35 Min

Heat a large pot of cold water on medium high heat until boiling. Once boiled, drop in the brussel sprouts and let them cook for about 7 – 10 minutes depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and lay the sprouts out on paper towels to dry. Pat the tops dry as well.

Preheat oven to 425 F

Place the sprouts on a large baking sheet and use the bottom of a mason jar to smash them. Take a paper towel and pat the sprouts again, soaking up some of the liquid from smashing them. Next, drizzle over the EVOO, and sprinkle them generously with sea salt and desired amount of cracked pepper. Sprinkle over the pepper flakes and shake the tray a bit to distribute oil / spices.

Bake the sprouts for 15 minutes. Gently flip them and sprinkle over the finely grated pecorino cheese. Return them to the oven for about

Remove them from the oven and set the tray on a wire cooling rack. Squeeze over the lemon and transfer them to a serving plate. ENJOY!

Grocery List

2 Lb Brussel Sprouts, cleaned up
¼ C EVOO
1 Tsp. Red Pepper Flakes
1 C Pecorino, finely grated
½ Lemon
Sea Salt & Cracked Pepper

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My Go-To Egg Salad

5/13/2021

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My Go-To Egg Salad

Prep Time: 15 Min
Cook Time: 10 Min

Place the eggs in a medium sized saucepot and fill with enough cold water to cover them about an inch or so. Now, bring the eggs to a boil on medium high heat and let them go for 7 - 8 minutes covered. Remove them from the heat and strain. Fill the same pan with cold water and drop in some ice cubes. Let those sit for 5 minutes while you prepare everything else.

In a medium sized bowl, whisk together the mayo, mustard, sugar, vinegar, salt, and cracked pepper. Next drop in the celery, yellow and green onion, and parsley.

Strain the eggs once again and peel them up by gently cracking them against the counter and peeling away the shell. (Once you get under the membrane, the shell slides off with ease) Roughly chop the eggs and add them to the bowl as well.

Stir everything together, cover, and refrigerate for a couple of hours prior to enjoying. Prior to service, taste and adjust any seasoning desired. ENJOY!

Grocery List

8 Large Free-Range Eggs
1 stalk Celery, diced
3 Green Onions, sliced
½ Yellow Onion, diced
¼ C Fresh Parsley, chopped
½ C Mayonnaise
1 Tsp. Dijon Mustard
1 Tbsp. White Wine Vinegar
¼ Tsp. Granulated Sugar
¼ Tsp. Sea Salt
Cracked Pepper

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Paneer & Spring Veg Green Curry

5/11/2021

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Paneer & Spring Veg Green Curry

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

Yields: 4 - 5 Servings

Add the basmati rice and required water to a small saucepot set to medium high heat. Once boiled, reduce heat to medium low, cover, and cook for 25 minutes (or according to package directions). Remove lid, fluff with a fork, and set aside covered until needed.

Begin heating the coconut & vegetable oils on medium heat in a 12” skillet. Once heated, add the paneer cubes and let them sear until crispy and golden, flipping them to another side using tongs. Cook them on a couple of sides for about 2 minutes per side. Once the paneer is nice and seared, transfer the paneer to a paper towel lined plate and sprinkle them generously with sea salt.

Now, add the garlic, lemongrass, ginger paste, Thai chilis, green curry paste, and green onions to the skillet. Season with sea salt and cracked pepper, stir, and cook for about 3 minutes. Next, add the snow peas and corn, & continue to cook for 2 – 3 minutes. Pour in the vegetable broth and coconut milk and wait for the mixture to come to a boil. Once boiled, reduce the heat to medium low and add the stir in the dried basil and about 1/3 tsp. sea salt. Cover and simmer for 10 min. Add the asparagus and edamame, stir, and cover for another 7 – 10 minutes until veggies are cooked but have a slight crisp. Stir in the juice of 1 lime, taste, and adjust salt / pepper if desired. You can either add the cooked paneer back to the pan and stir everything together or arrange the paneer over your dish, ladling some of the curry sauce over them as you serve up.

For service, add desired amount of cooked basmati to a bowl and ladle over desired amount of curry. Finish with an array of fresh topping including fresh cilantro, green onion, chopped raw cashews, sliced chilis, and lime wedges. ENJOY!

Grocery List

400g Paneer, cut into roughly 1” sized cubes
1 ½ C Brown Basmati Rice
2 Tbsp. vegetable Oil
2 Tbsp. Coconut Oil
4 cloves Garlic, minced
2 Tsp. Lemon Grass, minced (1 Tsp. Lemon Grass Paste)
2 Tsp. Ginger Paste
4 Red Thai Chilis, thinly sliced
5 Tbsp. Vegan Green Curry Paste
1 Bunch Green Onions, chopped
½ Bunch Asparagus, trimmed and chopped
100g Snow Peas, roughly chopped
1 C Frozen Edamame Beans
1 Cob Peaches & Cream Corn, corn removed
400ml Full-fat Coconut Milk
1/3 C Low Sodium Vegetable Broth
½ Tsp. Dried Basil
1 Lime
Sea Salt & Cracked Pepper

GARNISH – Fresh Cilantro, Green Onions, Raw Cashews, Lime Wedges, Thai Chilis

VEGAN Green Curry Paste

It was so difficult to find curry pastes that didn't contain fish of some sort. Save yourself the trouble of searching for it and just use the links below. You'll thank me later.

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Mixed Berry Crumble Muffins

5/9/2021

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www.thehappyveg.ca/recipes/a-couple-dessert-reviews

A few weeks back, I whipped up a batch of banana chocolate chunk oat muffins that were absolutely fabulous. They were dense but still moist and gave major banana bread vibes. I decided I wanted to try and use that same recipe, tweak it a little, and make some mixed berry muffins.

Here's what I did differently than the original recipe!

I used buttermilk in place of the suggested milk
Skipped the banana and added an additional egg
Added 2 C of Frozen Mixed Berries that had thawed a bit at room temp
Used brown sug instead of granulated.

The crumble was super simple and gave the muffin a sweet and crunchy top that was in my opinion, the bets part of the muffin. Here's what I did;

6 Tbsp. AP Flour
3 Tbsp. Cold Butter
2 Tbsp. + 2 Tsp. Brown Sugar

Add the flour and brown sugar to a bowl. Grate the butter directly in to the bowl and cut everything together using a pastry cutter until a nice, crumbly texture is achieved.

Once your muffins are scooped into greased tins (about a heaping 1/4 C per slot), sprinkle the crumble over each muffins.

Bake at 400 F for 15 - 20 until cooked through. Let cool 5 mins before removing the muffins from the tin and placing them on a cooling rack.

The OG Muffins

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Sunflower Basil Pesto + Tagliatelle Recipe Below

5/8/2021

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Sunflower Basil Pesto

Prep Time: 10 Min
Cook Time:

Yields: 3/4 C Pesto

Place all of the ingredients into a small, personal sized vortex blender and puree until blended to desired consistency. Super smooth or a little chunky, it’s delicious either way. Taste and adjust salt if desired.

Store in an airtight container for about 5 – 6 days. ENJOY!

Grocery List

1 C Fresh Basil, packed
1 -2 cloves Garlic, crushed
½ C Fresh Parsley, packed
2 Tbsp. Pecorino, grated
¼ C Raw Sunflower Seeds
1 Lemon, juiced (about 1 ½ Tbsp)
½ C EVOO
1/3 Tsp. Sea Salt

Sunflower Basil Pesto Tagliatelle
For 2

Sunflower Basil Pesto Tagliatelle For 2

Prep Time:
Cook Time:

Yields: 2 Servings

Heat a large pot of salted water on medium high heat. Once boiled, add the tagliatelle and cook to al dente according to package directions.

In a large skillet set to just below medium, heat the EVOO along with the minced garlic and pepper flakes. Once things start bubbling and popping, stir and cook for about 1 minute before adding in the onions and a good pinch of sea salt & pep. Stir and continue to cook for 4 minutes.

Once the tagliatelle is ready, transfer it directly from the boiling water to the skillet. Add in the pesto and about 1/4 C of the pasta water. Toss everything together as it continues to heat until pesto is evenly distributed. Add more pesto if desired.

Remove from heat and toss together with pecorino and lemon juice. Taste and adjust salt / pepper if desired.

Garnish each serving with fresh, chopped herbs and additional pecorino if desired. ENJOY!

GROCERY LIST

250g Dry Tagliatelle Pasta
2 Tbsp. EVOO
1/2 Yellow Onion, diced
3 cloves garlic, crushed & minced
3/4 Tsp. Red Pepper Flakes
4 Tbsp. + Sunflower Basil Pesto
1/4 C + Pecorino
1/2 Lemon, juice
Fresh Basil / Parsley - Garnish
Sea Salt / Cracked Pepper
Pasta Water

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R E C I P E S

Chilaquiles Verdes Casserole

Mushroom Risotto

Hot Pepper Mac And Cheese

Chunky Cabbage Soup (Freezer Batch)

2 New Recipes For 1

POTATO BOWL

CAPRESE GRILLED CHZ

HAPPY VEG

Smashed Brussel Sprouts

My Go-To Egg Salad

Paneer & Spring Veg Green Curry

VEGAN Green Curry Paste

Mixed Berry Crumble Muffins

The OG Muffins

Sunflower Basil Pesto + Tagliatelle Recipe Below

Sunflower Basil Pesto Tagliatelle
For 2

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Jonathan - Happy Veg

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R E C I P E S

POTATO BOWL

CAPRESE GRILLED CHZ

HAPPY VEG

VEGAN Green Curry Paste

The OG Muffins

Sunflower Basil Pesto Tagliatelle​For 2

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Jonathan - Happy Veg

Categories

Sunflower Basil Pesto Tagliatelle
For 2