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Easy Mexican Stuffed Peppers

5/31/2023

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Easy Mexican Stuffed Peppers

Prep Time: 20 Min
Cook Time: 1 Hr 5 Min

Yields: 6 Pieces

WHAT YOU NEED

3 Large Bell Peppers, halved & insides scooped out
215g Old El Paso Mexican Rice
528ml Seasoned Mexican Pinto Beans
1 C Pizza Mozzarella, shredded
215ml Green Enchilada Sauce
2 small Jalapenos, 1 diced, 1 sliced in to rings
1/2 Red Onion, finely diced
Tajin
Fresh Cilantro, Crumbled Feta, Hot Sauce - GARNISH

DIRECTIONS

Empty the beans in to a small, covered pot and set to medium low. Cook until warmed through and rice is finished.
Prepare the Old El Paso rice according to package directions.
Preheat oven to 375 F
Place the halved peppers on a baking sheet / in a baking dish with the open side facing up. Start by spooning some of the beans in to the bottom of each pepper followed by a spoonful of the enchilada sauce and a sprinkling of diced jals & red onions. Next, fill with mexi rice to the rim of the peppers and top with a spoonful of enchilada sauce. Divide the mozzarella between the peppers and finish each one with some of the diced red onions & sliced jalapenos. Sprinkle with tajin and place the peppers in the preheated oven.

Bake 40 - 45 minutes uncovered until peppers are soft and cheese is bubbly and lightly browned/
Remove and set on to a wire cooling rack for 5 minutes while you gather your garnishes.
For service, serve up your peps and garnish with crumbled feta, some fresh cilantro, and your fave Mexican hot sauce. (Valentina if you ask me :D)
ENJOY!

HAPPY VEG

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Jalapeno Cheddar Tater Hash

5/28/2023

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Jalapeno Cheddar
Tater Hash
For 2 <3

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Servings

WHAT YOU NEED

2 Large, Free-Range Eggs
Drizzle EVOO
1 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
2 Jalapenos, 1 seeded, both finely diced
1/2 Red Onion, chopped
1 Bell Pepper, chopped
2 Green Onions, sliced & separated light & dark
2 C Frozen, Seasoned Hash brown Cubes
1/3 C Old Marble Cheddar, finely shredded
1 1/2 Tbsp. Tex Mex Seasoning
1/4 Tsp. Red Pepper Flakes
1/2 Tsp. Chipotle Powder
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
Fresh Cilantro / Parsley, chopped for service
Himalayan Salt & Cracked Pepper
Hot Sauce

DIRECTIONS

Add the butter, pepper flakes, garlic, jalapenos, and a drizzle of EVOO to a 10" skillet and set it to just below medium. Allow everything to preheat together and once things start sizzling, stir, and cook roughly 1 minute. Add the red onion, light portions of the green onions, and bell pepper. Season with salt & cracked pep, stir, and cook 5 - 7 minutes or until veggies are slightly tender but also still have a bite.

Add the cubed hashbrowns, Tex Mex seasoning, chipotle powder, onion & garlic powders, and a generous hit of salt & cracked pepper. Stir to coat everything in the seasonings and cook another 3 - 5 minutes or until the potatoes are finished. Taste and season with additional salt if desired.
Make 2 wells in the skillet and carefully crack in your eggs. Season the eggs with salt, cracked pepper, and pepper flakes. Cook until whites are set and yolks are still runny. If your whites aren't cooking fast enough, cover the skillet in intervals to allow them to steam but watch your yolks so that they don't overcook! Sprinkle the cheddar over the skillet along with some of the reserved green onions and cilantro.

Serve each portion with an egg and a good serving of the hash. Garnish with green onions & fresh cilantro. Might I suggest a few dashes of your favourite hot sauce? ENJOY!

HAPPY VEG

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Tomato & Artichoke Flatbread with Burrata & Calabrian Chili Pesto

5/26/2023

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Tomato & Artichoke Flatbread
with Burrata & Calabrian Chili Pesto

Prep Time: 10 Min
Cook Time: 8 - 12 Min

Yields: 6 Pieces

WHAT YOU NEED

300g Flatbread
EVOO
President's Choice 180ml Calabrian Chili Pesto *(1)
170ml Marinated Artichoke Hearts, chopped
Heaping 1/2 C Grape Tomatoes, halved
1/2 Red Onion, thinly sliced
1/2 226g Container Burrata Cheese *(2)
Fresh Arugula
1 Tsp. Dried Oregano
Red Pepper Flakes
Grana Padano
Himalayan Salt & Cracked Pepper
Balsamic Reduction For Service

NOTES:
*(1) - If you don't have access to the President's Choice Brand where you're located, simply look for a jarred pesto that has some heat. You could always use green pesto as well and it would still be wonderful.
*(2) - The burrata I purchased came in 4 smaller pieces. I was able to break up only two of them to make the flatbread. If you have one large piece of burrata, just use as much as you desire. No one will complain about extra yummy burrata.

DIRECTIONS

Preheat oven to 425 F
Start by spreading roughly half the jar of pesto on the surface of the flatbread, leaving about 1/2" around the perimeter. Arrange the artichoke hearts, sliced onions, and tomatoes on the flatbread. Season with the dried oregano, a good pinch of pepper flakes, a pinch of Himalayan salt, & grate some fresh grana padano over the flatbread.
Bake for 8 - 12 minutes until desired doneness. You'll go from golden and soft in the middle to crispy the whole way through in that amount of time so it's up to you how you like your flatbread. I prefer mine a bit crispier.

Remove from oven and set on to a cutting board. Place chunks of the burrata on the flatbread, making sure you get a chunk with each of the 6 slices. Drizzle the burrata with EVOO and season each portion with salt & cracked pepper. Drizzle the flatbread with balsamic reduction, grate additional grana padano to taste, and top with fresh arugula.
Slice & serve. ENJOY!

HAPPY VEG

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Spicy Sausage Bolognese over Polenta

5/24/2023

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Spicy Sausage Bolognese Over Polenta

Prep Time: 25 Min
Cook Time: 2 Hr +

Yields: 4+ Servings

WHAT YOU NEED

B O L O G N E S E

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
4 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 stalks Celery, diced
1 Large Carrot, peeled & diced
250ml Roasted Red Peppers, chopped
4 x Beyond Meat Hot Italian Sausages
1 1/2 Tbsp. Tomato Paste
1 C Dry White Wine
796ml Whole San Marzano Tomatoes
1 C PC Plant-Based Chikn broth
2/3 C 2% Milk, room temp
Handful Fresh Basil, torn
6 - 7 Sprigs Fresh Thyme, leaves removed
1 1/2 Tsp. Dried Oregano
1 Tsp. Red Pepper Flakes
2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 Bay Leaf
1/4 C Whipping Cream, room temp
3/4 C Grana Padano, shredded
1 Tsp. + Himalayan Salt
Cracked Pepper

P O L E N T A

2 C Dry Cornmeal
8 C Water
6 Tbsp. Unsalted Butter
1 1/2 C Grana Padano, shredded
1 Tsp. + Himalayan Salt

S E R V I C E

Fresh Parsley / Basil
Grana Padano
Unsalted Butter

DIRECTIONS

B O L O G N E S E - Begin heating the EVOO, butter, oregano, pepper flakes, garlic, fresh thyme, and 1 tsp. of the clubhouse seasoning in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle for about a minute before adding the torn basil and continuing to cook another 30 seconds. Add the onion, carrot, celery, roasted peps, and a good pinch of salt & cracked pep. Stir and cook 6 - 7 minutes.

Once the veggies are starting to get soft, push them to the outside of the skillet and crumble in your beyond meat sausages. Stir and cook until your crumbled sausages have some nice, golden brown colour. Stir everything together and continue for another 2 minutes. Stir in the tomato paste and continue for another minute before pouring in the wine and simmering to reduce to about half. Pour in the milk, broth, and san marzano tomatoes, breaking them up in the skillet. Bring the sauce to a boil and once boiled, add the bay leaf, 1 tsp. salt, & remaining Clubhouse seasoning. Reduce to medium low and simmer uncovered for 1 1/2 - 2 hours until thick, reduced, and delicious. Turn off the heat and stir in the grana padano and cream until combined. Taste your bolognese and add additional salt if desired / needed. Remember to remove the bay leaf prior to service!

P O L E N T A - With about 30ish minutes remaining on your sauce, add the water & salt for the polenta to a large pot and bring to a boil. Once boiled, reduce to low and whisk in your cornmeal. Continue to whisk vigorously until the polenta has thickened, switching to a wooden spoon for the remainder of the cook time. Cook your polenta over low heat for 25 - 30 minutes until the cornmeal is cooked and polenta is thick. Remove from heat and fold in your butter & grana. Taste and adjust salt if desired.

S E R V I C E - For service, serve up your polenta, making a small well in the center of the polenta to drop in some butter. Spoon the bolognese to one side of the bowl and garnish with fresh parsley / basil, a pinch of salt, pepper flakes, and some grated grana padano. ENJOY!!

HAPPY VEG

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Garlic & Herb Parisienne Potatoes

5/22/2023

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Garlic & Herb Parisienne Potatoes

Prep Time: 10 Min
Cook Time: 45 - 55 Min

WHAT YOU NEED

500g Bag Parisienne Potatoes, drained
2 Tbsp. Sunflower Oil (Or another high smoke point oil)
2 Tbsp. Unsalted Butter
Fresh Thyme
5 cloves Garlic, smashed
1 Tsp. Dried Rosemary
1/2 Tsp. Dried Oregano
1/2 Tsp. Red Pepper Flakes
Fresh Parsley, chopped
Himalayan Salt

DIRECTIONS

Add the oil and 2 Tbsp. butter to a 7" x 11" baking dish. Preheat your oven to 425 F and throw the dish in to preheat along with it. Once preheated, remove the dish from the oven and add your potatoes. Add the smashed garlic cloves, the leaves of 7 - 10 sprigs of thyme, pepper flakes, oregano, and dried rosemary. Season liberally with pink salt, stir, and return the dish to the oven.
Bake 45 - 55 minutes, stirring every 20 minutes or so, until golden brown and fluffy on the inside.
Remove the dish from the oven and add desired amount of chopped, fresh parsley. Taste and season with additional salt if needed. Transfer to a serving bowl and ENJOY!

HAPPY VEG

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5 Cheese Mac with Cheddar Cracker Crust

5/19/2023

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5 Cheese Mac with Cheddar Cracker Crust

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Yields: 8 Pieces

WHAT YOU NEED

2 C Dry Macaroni Noodles
1 1/2 - 2 C White Cheddar Crackers, crushed
1 1/2 C Whipping Cream, room temp
4 Tbsp. Unsalted Butter, melted & divided
2 Large, Free-Range Eggs
1/4 C Full Fat Cream Cheese, room temp
1 C Extra Old Marble Cheddar, shredded
1 C Aged Gouda, shredded
1 C Vintage White Cheddar, shredded
1 C Monterey Jack with Jalapenos, shredded
1 Tsp. Dry Mustard Powder
1/3 Tsp. Cayenne
1/2 Tsp. Vegeta Seasoning
1/2 Tsp. + Himalayan Pink Salt

DIRECTIONS

Preheat oven to 350 F
Whisk together the cream, eggs, 2 1/2 Tbsp. cooled, melted butter, mustard, cayenne, salt, & vegeta. Set aside.

Bring a large pot of cold, heavily salted water to a boil. Cook the macaroni noodles to al dente. Turn off the heat and strain your noodles. Return them to the pot on the burner that is now off and pour in the cream mixture & cream cheese. Stir until combined before adding the mixed cheeses in batches, reserving about 1 C of the mixed cheese for the top. Once your cheese is fully incorporated, transfer your creamy mac to a greased 7" x 11" baking dish and tap to settle everything.
Top with the reserved cheese. Add your crackers to a baggie and take a rolling pin to them to smash them in to a crumb. Some larger chunks are definitely ok! Add the crumbs to a small bowl and work the remaining 1 1/2 Tbsp. melted butter in to the crumbs. Sprinkle these over your cheesy mac and season with pink salt.

Bake uncovered for 35 - 40 minutes until bubbly and nicely toasted on top. Remove your mac from the oven and set it on to a wire cooling rack for 5 + minutes before slicing and serving. Slice in to 8 equal sized pieces & serve.
ENJOY!

HAPPY VEG

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Sweet Potato Black Bean Bowls

5/17/2023

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Sweet Potato Black Bean Bowls

Prep Time: 35 Min
Cook Time: 40 Min

Yields: 4 Bowls

WHAT YOU NEED

2 C Dry Brown Rice
4 x Medium Sized Sweet Potatoes, peeled & cut in to 3/4" cubes. (Approx 4 C)
Sweet P Spice Blend - Oil, 4 Tsp. Mexican Chili Powder, 2 Tsp. Chipotle Powder, 2 Tsp. Cumin, 2 Tsp. Dried Oregano, 2 Tsp. Garlic Powder, 2 Tsp. Onion Powder, 1 1/2 Tsp. + Himalayan Salt, Cracked Pepper)
540ml Salt-Free Black Beans, drained & rinsed
Blistered Corn Salsa - 2 Cobs Peaches & Cream Corn, stripped from cob, 1 Jalapeno, seeded & diced, 1/2 Red Onion, finely diced, 15g Fresh Cilantro, chopped, 1 clove Garlic, crushed & minced, 2 Limes, Tajin, Salt To Taste
1 C Monterey Jack Cheese, shredded
Crumbled Feta
Pickled Onions
Red Cabbage, finely shredded
Salsa Verde
Store-Bought Chipotle Mayo

DIRECTIONS

Preheat your oven to 425 F. Add the cubed sweet potatoes to a bowl and drizzle them generously with oil, (make sure it's a high smoke point oil!) tossing to coat them. Next, add all of the potato spice blend and toss until your taters are nice and coated. Transfer the spiced taters to a parchment lined baking sheet and spread them in a single layer.
Bake for 35 - 40 minutes, flipping a couple of times. Taste and adjust your salt if needed.

While the potatoes cook, cook your brown rice according to package directions. Once finished, fluff and leave covered.
In the meantime, begin preheating a skillet with a little EVOO set to about medium heat. Once heated, add the corn and cook until niblets have some golden brown / charred colour, stirring occasionally. Remove and transfer the corn to a small mixing bowl. To that same mixing bowl, add the jalapeno, cilantro, garlic, red onion, zest of one lime, and the juice of one to start. Season with Tajin & salt to taste. Add additional lime juice if the corn salsa is not citrusy enough. Put bowl aside until assembly.

ASSEMBLY - Start by serving up about 1 C of cooked brown rice / bowl. Drizzle the rice with salsa verde before building the bowls. Scoop some of the roasted sweet potatoes in to one section of the bowl followed by a scoop of black beans next to it. Building in a circle, add your corn salsa, some crumbled feta, 1/4 C of the monterey jack cheese, gorgeous red cabbage, and pickled onions. Finish the bowls with a drizzle of chipotle mayo and additional fresh cilantro.
ENJOY!

HAPPY VEG

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Onion Gratin

5/11/2023

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Onion Gratin

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

Yields: 4 Servings

WHAT YOU NEED

4 Medium - Large Yellow Onions
1/2 C Whipping Cream, room temp
1/4 C Dry White Wine
1/4 C PC Brand Plant-Based Chikn Broth
4 cloves Garlic, crushed & minced
5 + Sprigs Fresh Thyme, leaves removed
3/4 C Extra Old White Cheddar, shredded
3 Tbsp. Italian Breadcrumbs
3 Tbsp. Panko Crumbs
2 Tbsp. Unsalted Butter, cut in to cubes
1 Tsp. Dry Mustard Powder
1 Tsp. Onion Powder
1 Tsp. Italian Seasoning
1/4 Tsp. Red Pepper Flakes
1/4 Tsp. + Himalayan Salt
1/4 Tsp. Vegeta Seasoning
Fresh Parsley - Garnish

DIRECTIONS

Preheat oven to 425 F
Slice the onions in half, trim the ends, and peel them. Place the halved onions in a 7" x 11" baking dish in a single layer.
Whisk together the cream, wine, broth, onion powder, pep flakes, dry mustard, salt, and vegeta. Pour the mixture over the onions before sprinkling the minced garlic and thyme over the dish. Top the onions with the shredded cheddar, splitting it evenly between them.

In a small bowl, whisk together the panko, Italian crumbs, Italian Seasoning, and a small drizzle of EVOO, working it together with your hands until moist and crumbly. Top the onions with the crumb mixture and drop the butter around the dish and sprinkle everything with salt.
Cover and bake 35 minutes. Remove cover and continue to bake 15 - 20 minutes until crumbs are toasted and onions are tender. Remove from oven and set on to a wire cooling rack. Sprinkle with fresh parsley and serve. Scoop some of the creamy sauce on to the onions for service. ENJOY!

HAPPY VEG

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Pesto Meatball Skillet

5/8/2023

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Pesto Meatball Skillet

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

Yields: 20 - 22 Meatballs

WHAT YOU NEED

2 Tbsp. EVOO + 1 Tbsp. Chili Oil + Pinch Pep Flakes For Frying
GARNISH - Grana Padano, Fresh Basil, Fresh Parsley
MEATBALLS
340g Impossible Beef
1 Piece Sourdough, torn in to small chunks
Splash 2% Milk
1 Shallot, finely diced
3 cloves Garlic, crushed & minced
3 Tbsp. Fresh Parsley, chopped
1/2 C Pizza Mozzarella, shredded
1/4 Tsp. Red Pepper Flakes
1 Tsp. Dried Basil
1/4 Tsp. Himalayan Salt
PESTO
1 C Fresh Basil (stems & leaves)
1/4 C Fresh Parsley (stems & leaves)
1/4 C Raw Walnuts
3 Tbsp. + EVOO
Water As Needed
1 Tbsp. Hemp Hearts
1/2 Lemon, juice
1/2 C Grana Padano, finely shredded
1/4 Tsp. + Himalayan Salt

DIRECTIONS

PESTO - Add everything together in your Vitamix including a splash of water. Blend until creamy and emulsified. Add water / EVOO as needed until it's creamy and thoroughly blended. Taste & adjust salt if desired. Cover and set aside.

MEATBALLS - Add the torn bread to a mixing bowl and pour in your splash of milk. Use your hands to work the bread and milk together and let that sit for a minute or two. Add everything else to the bowl and mix to combine. Form heaping, Tbsp. sized meatballs, and place them on to a plate after being formed until all of them are completed.

Begin heating the EVOO, chili oil, and pinch of pepper flakes in a small, 10" skillet set to about medium heat. Once the skillet is preheated, add the meatballs in a single layer and let them cook until nice and crispy. They should lift off of the skillet without having to tug on them, otherwise, they're not ready to flip. Once they're ready, flip and let them continue cooking on the other side until golden and cooked through.
Transfer your skillet to the table / serving area and drizzle that beautiful pesto all over the meatballs. Grate some grana padano over the skillet and sprinkle some fresh basil and / or parsley over the dish. ENJOY!

HAPPY VEG

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Huevos Stacks

5/6/2023

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Huevos Stacks

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 4 Servings

WHAT YOU NEED

12 Crispy Tostada Shells
398ml Refried Beans with Chilis
540ml Mexican Pinto Beans
4 Large, Free-Range Eggs
1 C Monterey Jack Cheese with Jalapenos, shredded
Pico - 3 Roma Tomatoes, diced, 1/2 Jalapeno, seeded & diced, 2 Tbsp. Red Onion, finely diced, 3 Green Onions, thinly sliced, 1 clove Garlic, crushed & minced, 1 - 2 Limes, juiced, salt to taste
Pickled Onions
Salsa Verde
Crumbled Feta
Hot Sauce

DIRECTIONS

Empty the refried beans & pinto beans in to their own pots. Cover, set them to low, and get everything else ready while the beans come to temperature.
Add everything together for the pico in a medium sized mixing bowl. Squeeze in one lime, taste, and add a second if the lime flavour is not present enough. Season with salt to taste and set aside.

Preheat some EVOO in a non-stick skillet set to just below medium heat. Once heated, carefully crack in your eggs and season them with Himalayan salt, pepper, and pepper flakes. Cook until whites are set and yolks are golden and still runny. Make sure to baste your egg white with hot oil to cook the whites faster without overcooking your yolks.
For service, place a tostada on each plate and smear a little of the refried beans followed by a spoonful of the pintos and 1 Tbsp. shredded cheese. Add the next tostada on top and repeat refried, pinto, cheese, followed by another tostada. Finish with more refried, more pintos, more cheese, and place your fried eggs on top. Now, garnish away with the salsa verde, crumbled feta, hot sauce, pickled onions, and that fresh pico we made. ENJOY!

HAPPY VEG

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