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Toad in the Hole

5/29/2022

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Toad In the Hole

Prep Time: 5 Min
Cook Time: 5 - 10 Min

Yields: 2 Servings

WHAT YOU NEED

2 Pieces Fresh Sourdough Bread
2 Large, Free-Range Eggs
Unsalted Butter
1 Green Onion, sliced & separated light & dark portions
Grana Padano
Fresh Parsley - Garnish
Chili Oil
Pepper Flakes
Sea Salt & Cracked Pepper

DIRECTIONS

Begin melting a couple tablespoons unsalted butter in a large, non-stick skillet set to just below medium heat. In the meantime, use a standard drinking glass to cut a circular hole out of the center of each slice.

NOTE: You can toast the cut outs if desired but the sourdough slices are nice and long so you'll already have bread to use for dipping in your eggs.

Place the slices in to the heated skillet and carefully crack the eggs in to each of the cut outs. Sprinkle the eggs with sea salt, cracked pepper, pepper flakes, and some of the lighter portions of the green onions. Cook until the toast / egg lift from the pan without the egg spilling / leaking through the hole. Carefully flip and season the underside with sea salt, cracked pepper, and pepper flakes. Cook until the egg is done to your liking and remove them from the pan.
Drizzle toasts with chili oil and garnish with grana padano, green onions, and fresh parsley. ENJOY!

HAPPY VEG

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Pesto Potato Caprese Paninis

5/26/2022

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Pesto Potato Caprese Paninis

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

Yields: 4 Sandwiches

WHAT YOU NEED

8 slices Sourdough Bread
Butter / Margarine
1 Large Russet Potato, scrubbed & sliced on the thinnest setting on the mandolin. (Approx 10 - 12 slices)
Vegetable Oil
2 Roma Tomatoes, sliced
8 Slices Pizza Mozzarella
Mayonnaise
Balsamic Reduction
2 cloves Garlic, lightly smashed
Sea Salt, Pepper Flakes, Italian Seasoning, Cracked Pepper

PESTO

1 C Fresh Basil
1/2 C Fresh Parsley
1/2 Lemon, juiced
1/4 C Raw Walnuts
1 Tbsp. Hemp Hearts
1/4 C Grana Padano, grated
2 cloves Garlic, crushed
1/4 Tsp. Red Pepper Flakes
1/3 C + 1 Tbsp. EVOO
1 Tbsp. Water
1/2 Tsp. Sea Salt

DIRECTIONS

Preheat oven to 425 F
Gently overlap the potato slices in 2 rows on a parchment lined baking sheet. Drizzle them with vegetable oil and season liberally with sea salt, pepper, red pepper flakes, and Italian seasoning. Bake for 12 - 15 minutes, carefully flip, season again with salt, pepper, pep flakes, and Italian seasoning, and return to the oven for another 12ish minutes until crispy edges are prominent. Remove and set on to a wire cooling rack.
As the potatoes cook, add everything for the pesto to a blender and blend until desired consistency (I like mine pretty emulsified.)
Begin heating a grill pan set to just about medium heat and let that preheat while you assemble.

ASSEMBLY - Butter the outside of the sourdough slices. Then, start with a good smear of the fresh pesto followed by sliced tomatoes, sliced pizza mozz, 2 - 3 crispy potatoes, additional pesto, balsamic reduction drizzle, and mayo on the top piece of bread. Close and move the sams to the grill pan.
Cook a few minutes per side until golden brown, crispy, with melty cheese. Once the sandwiches are finished, immediately brush the crusty bread with the garlic cloves and serve cut in half. ENJOY!
Refrigerate any remaining pesto for up to 3 days.

HAPPY VEG

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Mushroom Bourguignon

5/23/2022

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Mushroom Bourguignon

Prep Time: 20 Min
Cook Time: 1 1/2 Hour (Approx)

Yields: 4 + Servings

WHAT YOU NEED

2 Tbsp. Unsalted Butter
2 Tbsp. + EVOO
250g Yellow Pearl Onions, halved
1 Lb. Cremini Mushrooms, sliced
4 cloves Garlic, crushed & minced
2 Yellow Onions, sliced
2 Carrots, peeled & cut in to half moons
1 Tbsp. Tomato Paste
1/2 Tbsp. Browning Sauce
3 Tbsp. AP FLour
2 C Red Wine (Pinot Noir)
2 1/2 C PC Brand Plant-Based Beef Broth
6 sprigs Fresh Thyme
Herb Bouquet - Handful Parsley including stems, 5 sprigs thyme, 2 Bay Leaves)
1/4 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt
Fresh Parsley - Garnish

DIRECTIONS

Begin heating 1 Tbsp. butter & EVOO in a large, deep skillet set to about medium heat. Once heated, add the halved pearl onions and a pinch of salt. Stir and cook about 5 mins until some caramelization has happened. Transfer the pearls to a bowl and return the pan to the heat. Add the cremini mushrooms, thyme sprigs, and a generous pinch of salt. Stir and cook until creminis have cooked down and released a lot of their liquid. Once you see some caramelization, remove the mushrooms from the pan and return it to the heat.
Add the remaining butter & EVOO and bring to temp. Add the garlic and let that sizzle for about 30 seconds before adding the sliced onion & carrot and a good pinch of salt. Stir and cook 5 + minutes until carrot are beginning to go tender. Add the browning sauce & tomato paste & stir to combine. Continue to cook for another minute or so. Reduce the heat to medium low and stir in the flour until combined. Continue to stir and cook over medium low heat until roux has had a chance to brown up a little. (About 2 - 3 minutes).

Return the heat to about medium and stir in the red wine. Let the wine sizzle and simmer until mostly reduced, then, add the plant-based beef broth and bring the bourguignon to a boil. Once boiled, reduce heat to medium low, add the herb bouquet and 1/2 tsp. sea salt. Simmer covered for 20 - 25 minutes.
Remove cover and return the pearl onions & cooked creminis to the bourguignon. Continue to simmer over medium low heat for 35 - 40 minutes until rich & glossy. If needed, thin out to your desired consistency with additional broth but make sure to give it time to cook down and make sure to taste and adjust your salt if needed.
Pluck out the thyme sprigs & herb bouquet prior to serving. Serve over potatoes, rice, or any carb you desire as far as I'm concerned. Garnish with parsley & ENJOY!

HAPPY VEG

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Meatball & Ricotta Stuffed Shells

5/21/2022

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Meatball & Ricotta Stuffed Shells

Prep Time: 35 Min
Cook Time: 1 Hour 10 Min +

Yields: 20 Shells

WHAT YOU NEED

25 Jumbo Shells
1/4 C + Grana Padano, grated
Fresh Basil - Garnish
Fresh Parsley - Garnish

SAUCE

1/4 C EVOO
1 Yellow Onion, chopped
2 stalks Celery, chopped
1 Carrot, peeled & chopped
4 cloves Garlic, crushed
1/2 Tbsp. Tomato Paste
1/2 C White Wine (Pinot Grigio)
796ml San Marzano Tomatoes
Handful Fresh Basil
1/2 Tsp. Pepper Flakes
1/2 Tsp. + Sea Salt

MEATBALLS

340g Impossible Beef
1 clove Garlic, crushed & minced
1/2 Yellow Onion, finely diced
2 Tbsp. Fresh Parsley, chopped
1/4 C Cooked Brown Rice
1/2 Tsp. Dried Basil
1/4 Tsp. Sea Salt
Cracked Pepper to taste

FILLING

475g Full Fat Ricotta
1/2 Tbsp. Pepperoncini in Oil
3 cloves Garlic, crushed & minced / pressed
1/4 C Grana Padano, grated
1 Large Free-Range Egg
1/2 Lemon, zested
1 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Parsley, chopped
1/4 Tsp. + Sea Salt
Cracked Pepper
Dash Nutmeg

DIRECTIONS

SAUCE - Heat the EVOO, pepper flakes, and garlic in a medium sized pot set to just about medium heat. Let everything sizzle for about a minute once heated and then drop in the fresh basil. Let that go about 30 seconds & then add the onion, celery, carrot, and a good pinch of salt. Stir and cook 5 minutes before adding the tomato paste. Continue to cook for 2 more minutes before pouring in the wine. Simmer until liquid is nearly reduced before adding the san marzano tomatoes. Crush them gently and bring to a boil. Once boiled, add the salt, reduce heat to medium low, cover, and simmer 20 minutes. Use an immersion blender to puree until smooth. taste and adjust salt if desired. Leave covered.
MEATBALLS - Preheat oven to 400 F. Add all of the ingredients to a mixing bowl and work together until combined. Form in to 10 equal sized meatballs (about 1 1/2 Tbsp. mixture each) and place them on a baking sheet. Bake for 10 minutes, flip, and continue for another 10 - 12 until cooked through. Remove and allow to cool.
FILLING - Mix everything together except for the egg and taste, adjusting salt if desired. Fold in the egg and set aside.
Bring a large pot of cold, salted water to a boil. Once boiled add the jumbo shells and cook to al dente. Strain and cool until you can easily handle them.
ASSEMBLY - Reduce the oven temp to 375 F. Stuff 20 shells with the ricotta mixture ( We cooked 25 in case some broke). Place the shells open side up in a 9"x13" baking dish that is coated with our tomato sauce on the bottom. Cut each of the meatballs in half and nestle them into each shell with the cut side down. Ladle some more sauce over the shells and grate over about 1/4 C (or more) of grana padano. Cover and bake 30 minutes. Remove cover and set oven to BROIl on HIGH or 500 F and broil until the cheese is melty and dish is bubbly. Remove and set on to a wire rack to cool.
To serve, ladle a little of the remaining sauce on to a serving plate and place 3 shells on top of the sauce. Garnish with as much grana padano as you'd like & chopped fresh herbs. ENJOY!

HAPPY VEG

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Stuffed Tomatoes

5/18/2022

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Stuffed Tomatoes

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

Yields: 10 Tomatoes

WHAT YOU NEED

10 Medium Sized Vine Tomatoes
1/2 Small Head Cauliflower, chopped in to small pieces
2/3 C Cooked Brown Rice
1 Large Free-Range Egg
2 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
1 Yellow Onion, diced
5 cloves Garlic, crushed & minced
1/2 C White Wine
1 Lemon, zested & divided
1/3 C Grana Padano, grated
1/4 C Fresh Parsley, chopped
1 Tbsp. Prepared Pesto
Sea Salt

CRUMB TOPPING

1/2 C Panko Breadcrumbs
Zest of Half a Lemon
1 Tbsp. Grana Padano, grated
3 Tsp. Fresh Parsley, finely chopped
1 clove Garlic, grated / pressed
Sea Salt
EVOO

DIRECTIONS

Prep the Tomatoes - Slice the tops off the tomatoes and use a spoon to carefully scoop out the flesh of the tomatoes. Chop the flesh and leave it in a colander to drain excess liquid. Place the empty tomatoes in a baking dish, spray them with cooking spray and season with sea salt. Set aside while you prepare the filling.
Begin heating the EVOO, pepperoncini, and garlic, in a large skillet set to about medium heat. Once heated, let everything sizzle for about a minute before adding the diced onions and a pinch of salt. Stir and cook for 4ish minutes before adding the cauliflower, a good pinch of salt, and a splash of water. Cover and cook 5 minutes. Remove cover, stir, and cover again for another 3ish minutes. Add the strained flesh of the tomatoes and another pinch of salt. Stir and cook until tomato liquid is reduced. Stir in the pesto & continue to cook another 2 minutes.
Stir in the cooked rice until fully incorporated followed by the white wine. Simmer uncovered until liquids have almost entirely disappeared. Fold in the fresh parsley, grana padano, and juice + zest of half the lemon. Taste and adjust salt to your liking. Remove the skillet from the heat to cool and once cooled, fold in the egg.
Preheat oven to 375 F
Mix together everything for the crumb topping. Add EVOO 1 Tbsp. at a time, working it in with your hands until the crumb mixture looks wet & crumbly.

Spoon the filling in to each of the 10 tomatoes making sure to press the filling in to get the most filling possible in to your toms. Once they're all stuffed, top each one with the crumb mixture, gently pressing it down to make sure it sticks.
Bake uncovered for 12 - 15 minutes until the tomatoes are tender & crumb topping is nice & browned.
For service, garnish with fresh parsley, additional grana, and a drizzle of good EVOO or chili oil. ENJOY!

HAPPY VEG

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Cinci Chili Dogs

5/14/2022

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Cinci Chili Dogs

Prep Time: 20 Min
Cook Time: 1 Hr 10 Min

Yields: 6 Dogs

WHAT YOU NEED

6 Large Hot Dog Rolls
6 Pack YVES Jumbo Veggie Dogs
1 1/2 C Extra Old Marble Cheddar
1/2 Yellow Onion, finely diced
OPTIONAL - Sliced Green Onions, Prepared Coleslaw, Pickled Hot Peppers, Pickled Jalapenos

Cinci Chili

1 Tbsp. Unsalted Butter
2 Yellow Onions, diced
4 cloves Garlic, crushed * minced
340g Impossible Beef
398ml Tomato Sauce
1 Tbsp. Tomato Paste
2 Tsp. Browning Sauce
1 Tbsp. Apple Cider Vinegar
1 C Water
2 C PC Brand Plant-Based Beef Broth
1 Tbsp. Pepperoncini (Alternately, 1 Tsp. Red Pepper Flakes)
3 Tsp. Chili Powder
1 Tbsp. Cocoa Powder
1 Tsp. Onion Powder
1 Tsp. Cumin
1 Tsp. Dried Oregano
1/2 Tsp. All Spice
1/2 Tsp. Cinnamon
1/2 Tsp. Cayenne Powder
1/4 Tsp. Ground Clove
1/2 Tsp. + SALT

DIRECTIONS

Begin heating the butter, pepperoncini, and garlic in a medium sized pot set to just about medium heat. Once heated, let everything sizzle for about a minute before dropping in the Impossible Beef and a good pinch of sea salt. Break up the beef as it cooks in to smaller crumbles and cook until mostly browned. Stir in the tomato paste and continue to cook for another 2 minutes.
Add the water, beef broth, browning sauce, apple cider vinegar, diced onions, and tomato sauce. Bring to a boil and once boiled, add the chili powder, cumin, cocoa powder, onion powder, oregano, all spice, clove, cinnamon, cayenne, and a half tsp. sea salt. Stir until everything is incorporated and reduce the heat to a simmer. Simmer 1 Hr + uncovered until liquid is almost entirely reduced and chili is meaty and thick. Taste and adjust salt if desired.

Prepare the hot dogs how you like them (grilled, bbq, pan fry, boil) and get them on to your buns. Ladle heaps of the cinci chili on to each dog followed by diced onions & about a 1/4 C shredded cheddar. Enjoy as is or try them with some of the recommended toppings.

HAPPY VEG

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Potato Bruschetta

5/11/2022

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Potato Bruschetta

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 7 Servings

WHAT YOU NEED

2 Large Russet Potatoes

(Pepperoncini in Oil, Sea Salt, Cracked Pepper, Italian Seasoning, Grana Padano)

1 1/2 C Medley Cherry Tomatoes, chopped
EVOO
2 cloves Garlic, crushed & minced
2 Green Onions, sliced
1/2 Lemon
1 Tbsp. Fresh Basil, chopped
1/3 C Feta Cheese, crumbled
Sea Salt
Balsamic Reduction
Grana Padano
Fresh Parsley - Garnish

DIRECTIONS

Preheat oven to 425 F
Add the medley tomatoes, green onion, garlic, and feta to a bowl. Add the zest of half a lemon and squeeze in some juice. Drizzle with EVOO and season with sea salt to taste. Toss until combined and set aside.
Thoroughly wash the russets and pat dry. Use a mandolin on the thinnest setting to slice the potatoes (You need 14 large slices). Arrange the potatoes in 2 rows on a parchment lined baking sheet, they will be overlapped slightly. Brush the potatoes with the pepperoncini making sure to scoop up peppers & oil when brushing. Once completed. season them with sea salt, pepper, & Italian seasoning.

Bake 15 minutes and remove from oven. Carefully flip the potatoes, brush them with the pepperoncini until evenly coated and season once again with sea salt, cracked pepper, and Italian seasoning. Return to the oven for another 10 - 15 minutes until edges are crispy and brown & potatoes are fully cooked.
Transfer the sheet to a wire cooling rack and grate grana padano over the hot potatoes. Allow them to cool for about 5 minutes before assembling.
To assemble, place two slices of crispy potato on top of one another and spoon over some of the bruschetta topping. Drizzle with balsamic reduction, grate additional grana padano, and sprinkle with fresh chopped parsley. ENJOY!

HAPPY VEG

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Jalapeno Cheddar Biscuit Breakfast Sammies

5/8/2022

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Jalapeno Cheddar Biscuit Breakfast Sammies

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

Yields: 4 Sandwiches

WHAT YOU NEED

4x JustEgg Plant-Based Egg Patties
4x Gardein Spicy Breakfast Sausage
Spring Mix
Sliced Marble Cheddar
Chipotle Mayo
Pickled Hot Peppers

BISCUITS

1 ¾ C AP Flour (.85 C Flour)
½ Tsp. Sea Salt (1/4 Tsp. Sea Salt)
¼ Tsp. Baking Soda (1/8 Tsp. Baking Soda)
1 Tsp. Baking Powder (1/2 Tsp. Baking Powder)
1 C 2% Milk (1/2 C 2% Milk)
5 Tbsp. Cold Unsalted Butter (2.5 Tbsp. Unsalted Butter)
1 C Extra Old Cheddar, shredded (2/3 C Extra Old Cheddar, shredded)
3 cloves Garlic, crushed & minced (2 cloves Garlic, crushed & pressed)
1 Jalapeno, half cut into rounds and the other half finely diced.

DIRECTIONS

Preheat oven to 450 F
BISCUITS - The bracket measurements are the halved amounts from my biscuit recipe that I adapted which will yield 6 smaller biscuits. You could also make the full batch to have extras on hand.
In a large bowl, combine the dry ingredients and stir together. Make a well in the center of the bowl and pour in the milk, cheddar, diced jalapeno, and garlic. Grate the cold butter into the bowl using a cheese grater. Stir together until a wet, sticky dough is formed.
Drop heaping 1/4 C sized dollops of the biscuit dough on a baking sheet sprayed with cooking spray. Place a slice of jalapeno on the top of each biscuit before putting them in to the oven to bake. Bake anywhere from 12 - 15 minutes until golden on the outside & fluffy on the inside. Set on to a wire cooling rack.

Heat a skillet set to medium and add the JUSTEGG patties. Cook according to package directions. Add the sausage patties and cook according to directions.
For assembly, slice open a biscuit and spread chipotle mayo on both sides. Add some fresh greens followed by the egg patty, some sliced marble cheddar, sausage patty, and pickled hot peppers. ENJOY!

HAPPY VEG

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Lemon & Herb 5 Grain Soup

5/6/2022

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Lemon & Herb 5 Grain Soup

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

Yields: 4+ Servings

WHAT YOU NEED

225g box (Precooked) 5 Grain Blend (Oats, Barley, Brown Rice, Spelt, Wheat Berries)
1/4 C EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
4 cloves Garlic, crushed & minced
1/2 Bunch Green Onions, sliced & separated light and dark
6 sprigs Fresh Thyme
1 Tbsp. Fresh Basil, chopped
1/3 C Fresh Parsley, chopped
1 Tbsp. AP Flour
1 L PC Brand Plant-Based Chicken Broth
2 1/2 C Water
1/2 C White Wine
1 Lemon
1/4 C Grana Padano, grated
1 Tsp. Dehydrated Onion
1/2 Tsp. Dried Dill
1/2 Tsp. Red Pepper Flakes
2 Bay Leaves
1 Tsp. Vegeta Seasoning
Pink Salt & Cracked Pepper

DIRECTIONS

Begin heating the EVOO, pepper flakes, garlic, and dried dill in a pot set to medium. Once heated, let everything sizzle for about a minute before adding the thyme sprigs, onion, light portions of the green onion, celery, and a good pinch of salt & pep. Stir and cook about 5 minutes. Sprinkle in the flour and stir to combine. Continue to stir and cook another minute or so before pouring in the wine along with half the fresh basil and parsley. Stir and simmer until wine has mostly reduced.
Pour in the broth & water and bring the soup to a boil. Once boiled, add the dehydrated onion, bay leaves, vegeta seasoning, and a pinch of salt & pep. Reduce the heat to medium low, cover, and simmer for 12 - 15 minutes.

Increase the heat again to almost medium and wait for the soup to start bubbling. Stir in the 5 grain blend and let the soup bubble away uncovered for 12 - 15 minutes until the grains are tender and soup is thick.
Pluck out the bay leaves & thyme sprigs. Add the juice from half a lemon, the grana padano, dark portions of the green onions, and remaining basil / parsley. Stir to combine, taste, and adjust seasoning if desired. At this point, if you want the soup a bit thinner, add more water / broth until you get the consistency you're after. Bring to temp and adjust salt if needed.
Slice up the remaining lemon and drop the slices into the soup prior to service.
Serve each bowl with a lemon slice and additional grana / herbs for garnish. ENJOY!

HAPPY VEG

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Cacio E Pepe Style Tagliatelle with Pepperoncini, Parsley & Gar;lic

5/4/2022

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Cacio E Pepe Style Tagliatelle
with Garlic, Parsley, & Pepperoncini

Prep Time: 10 Min
Cook Time: 10ish Min

Yields: 2 Servings

WHAT YOU NEED

225g Dry Tagliatelle Pasta
2 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1/3 C Grana Padano, grated
1/3 C Pecorino, grated
1/2 Tbsp. Pepperoncini in Oil
2 Tbsp. Fresh Parsley, chopped
1 C + Pasta Cooking Water
1/2 Tsp. + Cracked Pepper
Sea Salt

DIRECTIONS

Bring a large pot of cold, salted water to a boil. Once boiled, add the tagliatelle and cook to a minute less than al dente. Strain the pasta reserving over a cup of the pasta cooking water.
In the meantime, begin heating half the butter, pepperoncini, black pepper, and garlic in a skillet set to just about medium heat. Once heated, reduce the heat a touch and let everything cook together for about 1 - 1 1/2 minutes until fragrant. Return the heat to just about medium and add 1/4 C pasta cooking water and a pinch of sea salt. Let the sauce bubble away for 2 - 3 minutes until reduced. Remove the pan from the heat for 2 minutes.

Return the skillet to the heat and add the cooked tagliatelle to the pan. Toss in the skillet as the pasta continues to cook for another minute. Now, turn off the heat, add the remaining butter, and begin adding the grana padano & pecorino. As you toss, add another 1/4 C of pasta water to help emulsify and continue to toss the tagliatelle as you add all of the cheese. Add pasta water as needed until all cheese is incorporated and sauce is glossy and gorgeous. Fold in the fresh parsley, taste, and salt to your liking.
Serve garnished with additional cracked pepper, grated cheese, and fresh herbs. ENJOY!

HAPPY VEG

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