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Pesto Butter Bean Skillet

Prep Time: 10 Min
Cook Time: 20 - 25 Min

Yields: 2 Servings

WHAT YOU NEED

3 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
2 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
540ml can Butter Beans, drained & lightly rinsed
3/4 C White Wine ( I used Pinot)
1/2 C PC Brand Plant-Based Chik'n broth
1/4 C Prepared Pesto

MACADAMIA NUT PESTO -- www.thehappyveg.ca/recipes/macadamia-nut-pesto

2 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper
SERVE - Fresh Basil., Fresh Parsley, sliced Lemons, Toasted / Grilled Bread

DIRECTIONS

Begin heating the EVOO, pepperoncini, and garlic, in a 10" skillet set to just below medium. Once heated, stir and let everything sizzle for about 30 seconds or so, no browning. Add the onion and a good pinch of salt & pepper. Continue to stir and cook 4 - 5 minutes until onions are slightly tender.
Pour in the butter beans and give them another hit of both salt & pepper. Stir and cook another couple of minutes until the beans are warmed through. Pour in the wine and let that simmer until reduced by at least half. Next, pour in the broth and wait for the beans to start boiling. Once they're bubbling away, reduce the heat to a simmer, stir, and allow the beans to simmer for 12 - 15 minutes until the sauce has reduced / thickened and beans are creamy and tender.

Stir in the pesto until creamy and combined. Turn off the heat, fold in the parsley, and taste. Adjust the salt / pepper to your own liking.
Garnish the skillet with loads of finely shredded grana padano, sliced lemons, basil, and additional parsley. Give it a drizzle of good EVOO as well.
Serve with toasted / grilled bread. You can either serve them separately, or serve the beans on some buttered toast in a beans & toast sort of sitch. Garnish with additional grana padano and ENJOY!

HAPPY VEG

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Macadamia Nut Pesto

Prep Time: 10 Min
Cook Time: 3 Min

WHAT YOU NEED

1/3 C Raw Macadamia Nuts
1 Tbsp. Hemp Hearts
1 C Fresh Basil Leaves, loosely packed
1/2 C Fresh Parsley, loosely packed
2 cloves Garlic, crushed
1/3 C Grana Padano
1/2 Lemon + , juiced
1/4 C + EVOO
1/4 Tsp. Red Pepper Flakes
1/4 Tsp. + Himalayan Salt

DIRECTIONS

Add the macadamia nuts to a dry skillet set to just below medium. Once heated, monitor them and toss in the skillet for even golden browning. Once they're nice and toasty, remove them quickly from the heat to avoid burning. Transfer them to a small bowl in your prep area.
Add everything to a small vortex blender. Be prepared to add additional lemon for taste if needed, EVOO for emulsification, and salt if desired. Once it's all blended up, transfer to a small, covered container and refrigerate for 4 - 5 days.

Quick Pesto Burrata Sammies

WHAT YOU NEED

2 Slices Multigrain Bread
Crispy Lettuce
Heirloom Tomato
Burrata Cheese
Unsalted Butter
Mayonnaise
Prepared Macadamia Pesto
Balsamic Reduction
Grana Padano
Himalayan Salt, Cracked Pepper, Pepper Flakes

ASSEMBLE

Super simple here you guys. Toast / grill your multigrain bread until golden brown and crisp. Slather both pieces in unsalted butter. On one side, a nice dollop of creamy mayonnaise. On the other, a nice slather of that gorgeous pesto.
A couple pieces of crispy lettuce followed by 2 - 3 thick slices of the heirloom tomato, seasoned with salt & pepper. Break open your burrata and nestle that on top. Season the burrata with salt, pepper, and pepper flakes. Give the sammie a light drizzle of balsamic and grate some gorgeous grana padano on top. Close up the sammie, slice it in half, and enjoy!

HAPPY VEG

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Cheesy White Bean & Sausage Fusilli

5/26/2024

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Cheesy WB & Sausage Fusilli

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

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Tsp. Red Pepper Flakes
4 x Beyond Meat Hot Italian Sausages, sliced
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
540ml can Salt Free White Beans, drained & lightly rinsed
1 C Grape Tomatoes, halved
1 C White Wine ( I used Pinto Grigio)
1 C Whipping Cream, room temp
400g Dry Fusilli Pasta
2/3 C Pizza Mozzarella, shredded
1 C Extra Old White Cheddar, shredded
3 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper
GARNISH - Parsley

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered.
Begin heating the EVOO, butter, and pepper flakes in a large skillet set to just about medium heat. Make sure the pan is properly preheated before continuing. Once heated, add the sausage rounds in a single layer and let them fry until seared nicely on both sides. Remove the sausages and add the garlic, onions, and a good pinch of both salt & pepper. Stir and cook 5ish minutes.

NOTES

You will notice in the second photo that the garlic is already in the skillet. This was an oopsie on my end and was adjusted for the recipe. It didn't burn, but it almost did, and that's not a good thing lol

Next, add the white beans, tomatoes, and another good pinch of salt & cracked pepper. Continue to stir and cook another 4 - 5 minutes before adding the wine and a pinch of salt, and letting that simmer until reduced by about 2/3. At this point, add your fusilli to the boiling water and pour the room temp cream in to the skillet. Once it starts to bubble away, reduce the heat to a simmer and season with salt & pepper. Continue to simmer until pasta is almost perfectly al dente.
Strain the noodles directly in to the skillet and start tossing the pasta in the sauce over the low heat. Continue tossing until sauce has thickened up and noodles are now perfectly al dente. Add the cooked sausage back in and toss until sausage has warmed through once again.
Turn off the heat and add the mozz, cheddar, parsley, and a good ladle of the hot pasta water. Toss until melty and cheesy. Taste and adjust salt / pepper if needed.
Serve each portion with some fresh parsley and ENJOY!

HAPPY VEG

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Philly Cheesesteak Flatbread

5/24/2024

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Philly Cheesesteak Flatbread

Prep Time: 10 Min
Cook Time: 20 - 25 Min

Yields: 9 Pieces

WHAT YOU NEED

300g Store-Bought Flatbread
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, halved & sliced
1 Red Bell Pepper, sliced in to strips
2 Green Onions, sliced & separated light & dark portions
226g Beyond Meat Steak Pieces
1 1/2 C Pizza Mozzarella, shredded
Nandos Peri-Naise (Sub any spicy mayo you like)
Himalayan Salt & Cracked Pepper
OPTIONAL - Pickled Hot Peppers, Pepperoncini

DIRECTIONS

Begin heating the EVOO, butter, garlic, and pepper flakes, in a large skillet set to just below medium heat. Once heated, let everything sizzle together for 30 seconds before adding the light portions of the green onions, yellow onion, and bell pepper. Season liberally with Himalayan salt & cracked pepper, stir, and cook 5 - 6 minutes.
Next, add the frozen steak to the skillet and give it another hit of salt & pepper. Stir and cook until the steak bits have some nice browning. You'll be stirring and cooking about 6 - 7 more minutes until the steak is perfect. Taste a piece of the steak for reference and season the skillet to taste. Sprinkle half the mozz in to the skillet and stir until the steak mixture is gooey and metly. Remove from heat.

Preheat oven to 425 F or package directions of flatbread.
Squeeze a nice amount of spicy mayo on the flatbread and brush it around to coat. Give a tiny sprinkle of mozz on the base before scooping the cheesesteak mixture on and spreading it out as an even layer on the flatbread. Sprinkle the remaining cheese on top.
Place the flatbread on a parchment lined baking sheet and bake according to package directions. It will be approximately 8 - 12 minutes. Watch for the outside crust to start getting really brown without burning. Once the flatbread is cooked, remove and set the tray on to a wire cooling rack.
Drizzle the flatbread with spicy mayo and sprinkle with the reserved, dark portions of the green onions. Transfer to a cutting board and cut in to 9 equal sized slices. I didn't have pickled hot peppers so I served some pepperoncini on the side for that vinegary punch. If you have the pickled hot peppers, I'd highly recommend them!
ENJOY!

HAPPY VEG

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Quick Lentil Tacos

5/21/2024

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Quick Lentil Tacos

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

Yields: 8 Tacos

WHAT YOU NEED

8 x Soft Corn Tortillas (6")
3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1/2 Large Yellow Onion, finely diced
SPICES - 1 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Tex-Mex Seasoning, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano
540ml can Lentils, drained & lightly rinsed
Few Dashes Valentina Super Hot Sauce (Sub any hot sauce)
1/4 C + Water
1 C Extra Old Cheddar, finely shredded
Himalayan Salt & Cracked Pepper
SERVE - Fresh Cilantro, Diced Yellow Onion, Hot Sauce

DIRECTIONS

Begin heating the EVOO, pep flakes, and garlic in a large skillet set to just below medium. (I used a non-stick but it's not necessary for this recipe.) Once heated, stir and let everything sizzle together for 30 + seconds without burning. Add the onion and a good pinch of both salt and pepper. Stir and cook 4 -5 minutes.
Whisk together the spices and stir half of the spice blend in to the skillet. Continue to stir the onions as the spices toast. Allow that to cook another 2 minutes or so. Next, add the lentils, a few good dashes of the super spicy hot sauce, and the water. Let that come to a bit of a bubble before reducing the temp and bit, stirring in the remaining spices and another good pinch of salt, and continuing to cook for 6 - 8 minutes.

Taste and adjust salt for the lentils if needed. Spread the lentils out in to a flat layer in the skillet and sprinkle the cheese over the skillet. Remove from the heat and cover until cheese nis melty.
In the meantime, heat up a grill pan. Add as many tortillas as you can without overcrowding and warm them on both sides until malleable and soft. Work in batches if needed.
Serve the tortillas with a scoop of the cheesy lentils followed by a few dashes of hot sauce, some diced onions, and a good handful of cilantro. ENJOY!

HAPPY VEG

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Cheesy Jal Egg Scram Toasties

5/19/2024

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Cheesy Jalapeno Egg Scram Toasties

Prep Time: 5 Min
Cook Time: 7 - 10 Min

WHAT YOU NEED

PER TOASTIE

1 Piece Bread of Choice (I Used a Bavarian Sourdough)
2 x Large, Free-Range Eggs
1 Heaping Tbsp. Unsalted Butter
Drizzle EVOO
1 Green Onion, sliced
1/2 Jalapeno, diced
3 Tbsp. Extra Old Cheddar, shredded
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Hot Sauce
Unsalted Butter
SERVE - Burrata, Fresh Fruit, Sliced / Chopped Fresh Veg, Yogurt.

DIRECTIONS

Begin heating an appropriately sized pan on just below medium with the butter and EVOO. Once heated, add the jalapeno, lighter portions of the green onion (s), and a good pinch of salt, pepper, and pepper flakes. Stir and cook just a couple of minutes.
Crack the eggs in to a small bowl and give them a quick whisk, don't overwork them. Pour them in to the skillet and as they cook, work from the outside of the skillet and fold the cooked portions in to the center. Continue this pattern until eggs are cooked to your liking. Season to taste and fold in the cheese until melty and delish.
Toast up your bread and slather one side in soft, unsalted butter. Serve up the scram, douse it in hot sauce, and sprinkle some of the dark green portions of the green onions. Serve up with fresh fruit of choice, some gorgeous sliced veg, creamy burrata, the options are endless. ENJOY!

HAPPY VEG

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Bubbly Baked Butter Beans

5/17/2024

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Bubbly Baked Butter Beans

Prep Time: 20 Min
Soak Time: Overnight
Cook Time: 3 Hr 30 Min

Yields: 4+ Servings

WHAT YOU NEED

1 Lb. Dry Butter Beans, soaked overnight
1/4 C EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Fresh Thyme, finely chopped
1 Tsp. Dried Oregano
3/4 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
1 stalk Celery, diced
1 Carrot, peeled & diced
1 Yellow Bell Pepper, diced
796ml Whole San Marzano Tomatoes
2 C Bean Cooking Liquid
1/4 C Fresh Parsley, chopped
1/4 Tsp. Cinnamon
Few Dashes Ground Clove
1/2 - 1 Tsp. Himalayan Salt
Cracked Pepper
GARNISH - EVOO, Crumbled Feta, Fresh Parsley, Grilled Sourdough / Bread of Choice

DIRECTIONS

Drain the soaked beans and give them a good rinse. Add them to a large pot and fill the pot with cold water, covering the beans by at least an inch. Bring the beans to a boil and once boiled, reduce slightly to a low boil and cook until tender; approximately an hour. Check them after 45 minutes and keep checking them. You want them cooked but not to the point of being mushy / tender as they will bake for a long time. Once they're ready, reserve two cups of the cooking liquid & strain the beans. Set aside the beans / cooking liquid.
Once the beans are cooked, start heating the EVOO, pepper flakes, garlic, dried oregano, and fresh thyme, in a large skillet set to just below medium heat. Once heated, stir and cook up to a minute without burning the garlic. Add the onion, pepper, carrot, celery, and a generous pinch of both salt & pepper. Stir and cook 6 - 7 minutes.

Add the San Marzano tomatoes and the bean liquid. Crush the tomatoes in the skillet and wait for the sauce to come to a boil. Once boiled, add the parsley, cooked beans, cinnamon, clove, and start with a 1/2 tsp. of Himalayan salt. Reduce to a simmer and cover for 20 mins, stirring a couple of times. Uncover for 5 more minutes. Taste and at this point, add up to another 1/2 tsp. salt depending on your own tastes.
Preheat your oven to 375 F
Transfer the beans to a 7" / 11" that has been sprayed with cooking spray. It is going to be very full but that's just fine! Tap the tray off of the counter a couple of times to settle everything.

NOTE

My 7" x 11" pan was VERY FULL. If you're worried, use a 9" x 13" and adjust your cook time. You'll probably reduce the bake time a bit as the tray won't be as full!

Cover and bake in your preheated oven for about an hour and a half. Uncover and continue for about 30 minutes until a nice crust has formed on top and bens are smooth and tender. Transfer the dish to a wire cooling rack for about 10 minutes to cool.
Serve each portion with a drizzle of olive oil, some crumbled feta, and fresh parsley. Serve with grilled bread for dipping / scooping up those delicious beans. ENJOY!

HAPPY VEG

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Pinto Bean & Cheese Quesadillas

5/15/2024

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Pinto Bean & Cheese Quesadillas

Prep Time: 10 Min
Cook Time: 20 Min

Yields: 4 Quesadillas / 16 Pieces

WHAT YOU NEED

8 x 6" Corn Tortillas
1 C Extra Old Cheddar, shredded
3 Tbsp. Unsalted Butter
EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
540ml can Pinto Beans, drained & lightly rinsed
SPICES - 2 Tsp. Tex-Mex Seasoning, 1 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano
Fresh Cilantro
Himalayan Salt & Cracked Pepper
SERVE WITH - Salsa, Cilantro, Green Onions, Red Onions, Sour Cream

DIRECTIONS

Preheat a large skillet with the butter, a drizzle of EVOO, garlic, and pepper flakes on just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding half of the spices. Let the spices toast up in the skillet for another 30 seconds or so before adding the onion and a good pinch of both salt n pepper. Continue to cook another 5 minutes.
Add the beans to the skillet along with about 1/4 C water, and once that starts bubbling, stir the beans, add the remaining spices and a good pinch of salt. Reduce the heat slightly, cover, and cook about 10 minutes, stirring a couple times. At this point, take a potato masher and mash up the beans in the skillet until they're creamy. Chunks are perfectly fine, you're not looking for a completely mashed texture, just creamy. Taste and adjust the salt if needed.

Lay out your tortillas and divide the beans between 4 of them. Mash the beans on to the tortillas so they stay put. Top each one with 1/4 C cheddar and a a sprinkle of fresh cilantro. Press a second tortilla on top, gently pressing it down.
Heat a little oil in a cast iron skillet set to medium. Once heated, fry up the quesadillas on both sides until crisp and golden. Do this in batches of two if needed to avoid overcrowding. Make sure your pan is properly preheated or the tortillas will soak in oil and not get crispy. Once they're golden brown, transfer them to your cutting board and let them cool.
Once they've cooled a bit, cut them in to 4 equal sized triangles each. Serve them up with sour cream, some salsa of your choosing, fresh cilantro, and diced red / green onions. ENJOY!

HAPPY VEG

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Creamy Tomato Tortellini with Broiled Mozz

5/13/2024

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Creamy Tomato Tortellini
with Broiled Mozz

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

Yields: 3 - 4 Servings

WHAT YOU NEED

1 Tbsp. EVOO
1 Tbsp. Pepperoncini In Oil
2 Tbsp. Unsalted Butter
4 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1 Heaping Tbsp. Tomato Paste
1 C White Wine ( I used Pinot)
1 C Whipping Cream, room temperature
400g Frozen Cheese Tortellini
2/3 C Grana Padano, finely shredded
2/3 - 1 C Pizza Mozzarella, shredded
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Fresh Basil and / or Parsley
Optional - Burrata

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered until needed. I usually prep everything while I wait.
Begin heating the butter, pepperoncini, EVOO, and garlic, in a large skillet set to just below medium. Once heated, stir and cook 30 + seconds without burning the garlic. Add the onion and a good pinch of both salt & cracked pepper. Stir and cook 4 - 5 minutes. Stir in the tomato paste and let that sizzle up for a minute and a half or so.

Pour in the wine, season with salt, and simmer until reduced by about half. In the meantime, add your tortellini to the boiling water. You want to boil them a minute and a half less than what's recommended on the package. Add the cream to the skillet and once the creamy sauce starts bubbling, reduce to a simmer and simmer until the pasta is ready.
Strain the tortellini directly in to the skillet, bringing along a little pasta water with you. Stir and let the tortellini simmer in the sauce until al dente perfection. The sauce should also have reduced / thickened a touch. Turn off the heat, add the grana padano and a ladle of pasta water, and toss until glossy and saucy. Taste and adjust salt / pepper if needed.

Set your oven to BROIL 500 F / High. Top the skillet with the shredded mozzarella using up to a cup if needed to cover the skillet. Sprinkle with a generous amount of pepper flakes. Set under the broiler until melted but not browned. I was looking for gooey cheese as opposed to crusty and golden. Remove and set on to a wire cooling rack./ Sprinkle the skillet with fresh, chopped parsley.
Serve each portion with some fresh basil / parsley, some finely shredded grana padano, pepper flakes, and burrata if desired.
ENJOY!

HAPPY VEG

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Chik'n Pesto Melt Ciabattas

5/10/2024

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Chik'n Pesto Melt
Ciabattas

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

Yields: 4 x Ciabattas

WHAT YOU NEED

4 x Heat & Serve Ciabatta Rolls
4 x Plant-Based Chik'n Patties

(Gardein Supreme is my fave. NotCo Chik'n is a fine substitute)

Store-Bought Pasta Sauce (I Used Vodka)
Burrata Cheese
Grana Padano
2 Garlic cloves, gently crushed and peeled
Fresh Basil
Himalayan Salt & Cracked Pepper
Pepper Flakes

PESTO

1 C Fresh Basil (stems & leaves)
1/4 C Fresh Parsley (stems & leaves)
1/4 C Pine Nuts
2 cloves Garlic, crushed
3 Tbsp. + EVOO
1 Tbsp. Hemp Hearts
1/2 - 1 Lemon, juice
1/2 Tbsp. Pepperoncini in Oil
1/3 C Pecorino, finely shredded
1/4 Tsp. + Himalayan Salt
Cracked Pepper

NOTES

Don't want to make pesto? Don't hesitate to grab a jar of your fave store-bought brand!
When I tested the recipe, I did a whole hunk of burrata on each patty. It was glorious, but very melty and messy. If you'd like, split each burrata between two patties for a less messy experience.

DIRECTIONS

PESTO - Toast your pine nuts in a dry skillet set to just about medium. Make sure to keep an eye / stir as needed to keep them from burning. It happens quickly. Once toasty, immediately remove from the heat. Add everything for the pesto to a small blender starting with half the juice of a lemon. Blend until smooth. Add additional lemon for flavour if needed and additional EVOO if needed for emulsification. Transfer to a small bowl.

Add about 2/3 c of the prepared tomato sauce to a small, covered pot set to medium low, and warm until service.
Preheat your oven according to package directions for your chik'n patties. Once preheated, add the patties to a parchment lined baking sheet, spray them with cooking spray, and season with a pinch of salt. Bake until crisp on both sides, or, finished according to package directions. Once completed, split open the burrata on each patty and add a sprinkle of salt, pepper, and pepper flakes. Return the patties to the oven until melty and delicious.
For the ciabattas, toss them in the oven with 10 minutes left on your patties. Let them warm for 2 - 3 minutes before removing them. Slice them open, drizzle with EVOO, and grill on a preheated grill until golden brown and crisp. Once finished, rub the buns down top and bottom with the raw garlic cloves.
ASSEMBLY - Spoon some of the warmed sauce on both sides of each bun followed by a dollop of the prepared pesto on both sides as well. Place your melty chik'n patty on the bottom bun followed by a couple leaves of basil. Grate grana padano all over them and close them up. ENJOY!

HAPPY VEG

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R E C I P E S

Pesto Butter Bean Skillet

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Macadamia Nut Pesto

WHAT YOU NEED

DIRECTIONS

Quick Pesto Burrata Sammies

WHAT YOU NEED

ASSEMBLE

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Cheesy WB & Sausage Fusilli

WHAT YOU NEED

DIRECTIONS

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Philly Cheesesteak Flatbread

WHAT YOU NEED

DIRECTIONS

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Quick Lentil Tacos

WHAT YOU NEED

DIRECTIONS

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Cheesy Jalapeno Egg Scram Toasties

WHAT YOU NEED

DIRECTIONS

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Bubbly Baked Butter Beans

WHAT YOU NEED

DIRECTIONS

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Pinto Bean & Cheese Quesadillas

WHAT YOU NEED

DIRECTIONS

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Creamy Tomato Tortellini with Broiled Mozz

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Chik'n Pesto MeltCiabattas

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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Creamy Tomato Tortellini
with Broiled Mozz

Chik'n Pesto Melt
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