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Did Someone Say Weekend Brunch?

6/5/2021

It's the weekend y'all, and we want brunch! Whether we're talking about a stack of gloriously sweet pancakes or a savoury toast smothered in beans and topped with a fried egg, brunch is the vibe we want for ourselves for the weekend. Below are some of my fave brunch recipes from the blog, all in one place for your clicking pleasure.

Beans & Toast

www.thehappyveg.ca/recipes/beans-toast

This is one of my absolute favourite things to eat, day or night. My obsession with baked beans on toast began in Ireland, and continued further as I returned home to Canada. Whether I'm cracking open a can of Clark's baked beans or whipping up a scratch made batch (if time permits of course), baked beans are one of my fave things to eat.

The toast matters y'all. Sourdough is my preference but any hearty, thick cut bread will work perfectly. The toast is grilled, smothere din beans, stinky old cheddar, diced white onions, and a fried egg to bring the whole thing together.

This is one recipe I go back to frequently.

Green Shakshuka

www.thehappyveg.ca/recipes/green-shakshuka

Shakshuka is one of the easiest brunch recipes you can put together because it's so incredibly simple to adapt to whatever ingredients you have on hand. Essentially, you want a skillet full of veggies / saucy action and some eggs that are finished in said saucy action. That's it, that's shakshuka.

This version of shakshuka is all about the greens. Zucchini, leeks, green onions, spinach, cilantro, and chives, along with perfectly cooked free-range eggs. Make sure you have some toasty toast on hand for all the dipping you'll need to be doing.

Banana Chocolate Chunk Pancakes

www.thehappyveg.ca/recipes/banana-chocolate-chunk-pancakes

I don't do sweet breakfasts often but when I do, I do them well. I always seem to have a few extra bananas at the end of the week and I can only eat so much banana bread so that's where these came to be. I found an amazing recipe online, did some tweaking, and voila! They're fluffy and delicious with layers of syrupy goodness along with bananas and walnuts. Topped with more nuts, bananas & seeds and finished of course with a drizzle of Canadian maple syrup. Delish.

White Bean & Spinach Toasts

www.thehappyveg.ca/recipes/white-bean-spinach-grilled-toast

In case you haven't noticed, I'm fond of brunch toasts. They're kind of the perfect meal you know and this take on a brunch toast is no exception.

Creamy white beans and spinach sautéed and smothered on top of a grilled piece of bread. Finished with a fried egg and some grated hard cheese for a little extra oomph, it's an easy and delicious recipe that will undoubtedly make it into your weekend brunch rotation.

HAPPY VEG

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Oven Roasted Elotes

6/4/2021

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Oven Roasted Elotes

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

Yields: 4 Cobs

Preheat oven to 400 F

Peel the husks off the corn and do your best to remove as much of the silk as possible, keeping the stem attached.

Place the cobs directly on the middle rack of the oven. Bake for 15 minutes, flip, and continue to bake for another 10 – 15. If desired. Switch to BROIL 500 F for a minute or two to blister the corn.

While the corn cooks, zest the lime and mix it together on a plate with the crumbled feta and pecorino.

Remove the corn from the oven and let it cool for 5 minutes so that the mayo doesn’t just melt right off of it. Slather the cobs in mayonnaise and squeeze a lime wedge over each one. Hold the cob over the plate of cheese / zest and pat the cheesy mixture all over the cob. Sprinkle each cob with the Tajin spice. Put your sour cream in a squeeze bottle if available and drizzle each cob with sour cream. Finish with more Tajin spice if desired. ENJOY!

Grocery List

4 Cobs Fresh Peaches & Cream Corn
¼ C Mayonnaise
1 Lime, zested and cut into quarters
¼ C Pecorino, grated
¼ C Feta Cheese, crumbled
Tajin Spice
Sour Cream

TAJIN - A blend of lime, chili, and sea salt. Elotes wouldn't be the same without it. Shop Tajin through the link below <3

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Melting Patatas Bravas

6/2/2021

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Melting Patatas Bravas

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

Preheat oven to 400 F

Begin heating the vegetable oil in a 12” skillet set to medium heat. Place the potatoes in single layer around the skillet and let them fry until golden brown, about 6 – 8 minutes. Turn off the heat and flip all of the potatoes. Pour the broth around the skillet followed by the pepper flakes, cubes of butter, and garlic cloves. Season liberally with sea salt / cracked pepper.

Bake the potatoes for 25 – 30 minutes.

With about 15 minutes remaining in the cook time for the potatoes, begin heating the vegetable oil and garlic for the bravas sauce in a small saucepot set to just below medium. Let the garlic sizzle, stirring often for a minute or so before sprinkling in the flour. Reduce the heat slightly and add the tomato paste as well. Stir and simmer for about 2 minutes. Pour the broth in a little at a time, stirring after every pour. Once all of the liquid has been added, whisk together and return the heat to medium. Once boiled, add the paprika, chili powder, red wine vin, hot sauce, and sea salt. Reduce heat to medium low, cover, and simmer about 10 minutes, stirring occasionally. Check the sauce about halfway through and thin out with additional broth if needed. Sauce consistency should be gravy like. Taste sauce and adjust salt if desired.

For service, place 3 – 4 potatoes on your plate, sprinkle them with sea salt, and spoon over the bravas sauce. Serve with a dollop of sour cream and some fresh chopped parsley. ENJOY!

Grocery List