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Totchos

6/28/2022

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Totchos

Prep Time: 30 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

Esquites Salad

2 Cobs Fresh peaches & Cream Corn
1 clove Garlic, grated
1/4 Red Onion, diced
2 Green Onions, thinly sliced
1 Jalapeno, seeded & diced
2 Tbsp. Mayonnaise
1 Lime, Juice + Zest
2 Tbsp. Grana Padano, finely shredded
2 Tbsp. + Feta, crumbled
½ Tsp. + Tajin Spice
Sea Salt

Lentil Topping

540ml can Lentils, drained & rinsed
3 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
1 Yellow Onion, diced
1 Bell pepper, diced
2 Jalapenos, seeded & diced
4 Green Onions, sliced light & dark separated
4 cloves Garlic, crushed & minced
1 Tsp. Mexican Chili Powder
1 Tsp. Tex Mex Seasoning
1 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Dried Oregano
1/2 Tbsp. Tomato Paste
1/2 C PC Brand Plant-Based Chicken Broth
Sea Salt

Extras

250g Frozen Tater Crisps *1
1 1/2 C Monterey Jack, shredded
Pickled Jalapenos
Feta
Red Cabbage, shredded
Salsa Verde
Fresh Cilantro

NOTES:
*1 - I used McCain Tater Crisps which were dollar shaped tots. Regular tater tots would work just fine and so would a variety of frozen french fries if you'd rather a loaded french fry sitch.
*2 - Alternately, you could set up one large plate for sharing.
*3 - The garnishes I recommended are only suggestions. You could use prepared red salsa, pickled onions, your fave hot sauce etc., Gte creative :0

DIRECTIONS

ESQUITES - Preheat oven to 425 F. Remove the husk / silk from the cobs of corn and place them directly on the oven rack. Bake 20 - 25 minutes, flipping halfway. Once cooled, strip the corn from the cob. In a medium sized mixing bowl, whisk together the mayo, lime, garlic, and tajin. Add the corn, jalapeno, red & green onion, grana padano, lime zest, and crumbled feta. Season to taste with sea salt, stir, and refrigerate until service.
Prepare the tots in the already preheated oven according to package directions.
LENTILS - In the meantime, begin heating the EVOO for the lentil filling in a large skillet set to medium. Once heated, add the chili, cumin, garlic & onion, Tex Mex, and dried oregano. Stir and let the spices bubble for about 30 seconds before adding the onion, light portions of the green onion, jalapeno, bell pepper, and a good pinch of sea salt. Stir and cook 5ish minutes. Make a well in the center of the pan and drop in the garlic, pepperoncini, and tomato paste. let it sizzle in the center for 30 seconds - 1 minute before stirring everything together and continuing to cook another 2 minutes. Add the lentils, broth, and another good pinch of salt. Stir and wait for bubbling. Reduce heat to medium low, cover, and simmer about 10 minutes. Remove cover, mash some of the lentils, and continue to simmer until liquid is reduced. Taste and adjust salt if desired.
ASSEMBLY - Split the tots between 4 plates *2 and then top with the Monterey jack cheese followed by a good serving of the lentils and our delicious esquites salad. Then, it's up to you to go crazy with garnishes. I recommend some crispy, shredded red cabbage, tangy feta cheese, some Salsa Verde, pickled jalapenos, and the reserved dark portions of the green onions.*3 . ENJOY!

HAPPY VEG

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Mexican Meat Sliders

6/26/2022

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Mexican Meat Sliders

Prep Time: 20 Min
Cook Time: 30 Min

Yields: 12 Sliders

WHAT YOU NEED

12 Sesame Slider Buns
1 C Monterey Jack with Jalapenos, shredded
1 Red Onion, halved & thinly sliced
Roasted Jalapeno Salsa *1
Fresh Cilantro
Chipotle Mayo

FILLING

EVOO
340g Beyond Meat Beef
1 Yellow Onion, diced
3 Green Onions, sliced, light & dark separated
1 Jalapeno, seeded & diced
2 stalks Celery, diced
1 Bell Pepper, diced
3 cloves Garlic, crushed & minced
1/2 Tbsp. Tomato Paste
1/2 Tbsp. Worcestershire Sauce
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Mexican Chili Powder
1 Tsp. Cumin
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Pepper Flakes
1/4 C + PC Brand Plant-Based Beef Broth
1/4 Tsp. + Sea Salt

NOTES:
*1 - I found the most delicious and flavourful roasted jalapeno salsa at the grocery store. If you can't find a similar salsa, consider looking for something that packs more of a punch than a traditional red salsa. Think something with chipotle or roasted peppers for a punch of flavour with every bite of your sliders. You could also omit this entirely.

DIRECTIONS

Begin heating a medium sized skillet set to about medium heat. Add the Beyond beef and break it down in to smaller crumbles as it cooks. Make sure to flip and let it get nice and brown. (About 5 - 6ish) Remove the beef from the pan and add a Tbsp. or two of EVOO depending on how much grease was left behind form the beyond beef. Add the garlic & pepper flakes. Stir and let that sizzle for about 30 seconds before adding the onion, light portions of the green onion, celery, and bell pepper. Season with sea salt, stir, and cook 5ish minutes. Add the garlic powder, onion powder, chili powder, oregano, & cumin, and continue to stir and cook another 2 minutes. Add the worc sauce & tom paste and stir until combined. Add the beyond beef back to the pan & pour in the PC beef broth. Reduce the heat to about medium low, add 1/4 tsp. sea salt, and simmer uncovered until liquid has reduced entirely. Taste and add additional salt if desired. Turn off the heat and now it's time to assemble.
Preheat oven to 350 F
Place the bottom halves of the slider buns in a baking dish large enough to accommodate them. Spoon the meaty filling evenly between the sliders. Sprinkle the monterey jack over the sliders and top each one with a good amount of thinly sliced red onions. Place into the oven to bake for 12 - 15 minutes until cheese is bubbly and blistered. For the tops of the buns, place them face down on a baking sheet and bake them for the final 5 minutes.
Sprinkle the dark portions of the green onions along with fresh cilantro all over the melty sliders. Smear some chipotle mayo on the tops of each bun and place them on the sliders.

For service, spoon some of the roasted jalapeno salsa on every bite of your slider for the very best experience.

HAPPY VEG

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Cheesy Potato & Corn Enchiladas

6/24/2022

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Cheesy Potato & Corn Enchiladas

Prep Time: 30 Min
Cook Time: 1 Hour 10 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

ENCHILADA SAUCE

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 1/2 Tbsp. AP Flour
1 Tsp. Mexican Chili Powder
1 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Dried Oregano
2 Tsp. Valentina Hot Sauce
1 Tbsp. Tomato Paste
2 1/2 C PC Brand Plant-Based Chikn Broth
1/4 Tsp. + Sea Salt

Potato Filling

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
1 Bell Pepper, diced
4 cloves Garluc, crushed & minced
1 Jalapeno, seeded & diced
2 Large Russets, peeled & cut in to small cubes (about 1/2" sized cubes)
1 Cob Fresh Sweet Corn, stripped from cob
1 Tbsp. Tex Mex Seasoning
2 1/3 C Monterey Jack Cheese with Jals, shredded
1/2 C PC Brand Plant-Based Chikn Broth
1/2 Tsp. Red Pepper Flakes
Sea Salt

Extras

10 x Authentic Mexican Corn Tortillas

*My torts were about 6 1/2" in circumference. You might find larger / smaller ones so make sure to accommodate with your filling. Just make sure to split the filling evenly between your enchiladas.

2/3 C Monterey Jack Cheese with Jals, shredded
Feta - Garnish
Sour Cream - Garnish
Fresh Cilantro - Garnish

DIRECTIONS

FILLING - Begin heating the EVOO, butter, pep flakes, half the Tex Mex seasoning, and garlic, in a 12" skillet set to about medium heat. Once heated, let everything sizzle for about a minute without burning. Add the onion, jalapeno, and bell pepper. Season with sea salt, stir, and cook about 4 minutes. Add the cubed potatoes, a liberal amount of sea salt, and the remaining Tex Mex seasoning. Stir and pour in about 1/4 broth, cover, and cook the potatoes about 15 minutes, stirring occasionally to avoid burning. (Turn down potatoes slightly if needed to keep from burning) . Stir in the corn, season again with sea salt, and return the cover for another 15 minutes stirring occasionally or until taters are tender. Add broth as needed to keep the potatoes steaming without burning. Finish by folding in the Monterey jack until potatoes are cheesy and delicious. Taste and season with additional salt if needed.
ENCH SAUCE - Begin heating the EVOO & butter in a medium sized sauce pot set to about medium heat. Once heated, add the chili, cumin, garlic, onion, and oregano. Stir and let those spices bubble for 30 seconds - 1 minute without burning. Stir in the tomato paste and cook another 30 seconds before stirring in the flour. Let that go another minute before whisking in the broth. Bring the sauce to a boil and once boiled, reduce the heat to medium low, stir in the 1/4 tsp. sea salt & hot sauce, and simmer 7 - 10 minutes until sauce has reduced and thickened. (It's ok if it appears runny, it will continue to thicken as it bakes)
ASSEMBLY - Preheat oven to 375 F. Heat the tortillas in the oven, microwave, or on the stovetop until they're warm and malleable. Ladle some of the enchilada sauce in to the bottom of a 9" x 14" baking dish and begin assembling. Scoop filling in to the center of the tortillas, fold up over the filling, tuck, and roll until completed. Place the rolled enchiladas in the dish seam side down. Pour the remaining sauce all over the enchiladas, making sure to coat the tortillas entirely. Sprinkle the cheese across the center of the enchiladas and cover the baking dish. Bake 25 minutes, remove cover, and bake another 10 - 15 until cheese is bubbly and melted.
For service, serve up two or 3 enchiladas and garnish with sour cream, crumbled feta cheese, and fresh cilantro. ENJOY!

HAPPY VEG

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Loaded Mexican Rice Bowls

6/21/2022

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Loaded Mexican Rice Bowls

Prep Time: 35 Min
Cook Time: 30 Min

Yields: 4 Bowls

WHAT YOU NEED

Lentil "Meat"

540ml Lentils, drained & rinsed
2 Tbsp. EVOO
1 Red Onion, diced
1 Bell Pepper, diced
1 Jalapeno, seeded & diced
4 cloves Garlic, crushed & minced
1/2 Tbsp. Tomato Paste
1/2 Tbsp. Hot Sauce
1/4 C PC Brand Plant-Based Chikn broth
1 Tsp. Chili Powder
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Cumin
1/2 Tsp. Dried Oregano
1/4 Tsp. + Sea Salt

Salsa Verdes

EVOO
340g Fresh Tomatillos (Approx. 7 Tomatillos), peeled, washed, & halved
1 Yellow Onion, cut in to chunks
2 Green Onions
3 cloves Garlic, gently smashed
1 Jalapeno, halved & 1 half seeded
Handful Fresh Cilantro
1 - 2 Limes
1/4 Tsp. + Sea Salt

EXTRAS

1 1/2 C Dry Brown Rice
540ml Mexican Pinto Beans
8 small Corn Tortillas, cut into strips
Vegetable Oil
Tajin
Pico - 2 Roma Tomatoes, chopped, 1/4 Red Onion, diced, 1 Green Onion, chopped, 1 cloves Garlic, crushed & pressed / minced, 1 Lime, Sea Salt, Fresh Cilantro,
2 Avocados
1 C Monterey Jack with Jalapenos, shredded
Feta - Garnish
Cilantro - Garnish
Hot Sauce

DIRECTIONS

RICE - Cook according to package directions, fluff, and leave covered until service.
Empty the contents of the pinto beans into a small pan set to low. Cover and simmer until service.
SALSA VERDE - Preheat a grill pan set to about medium and drizzle it with EVOO. Working in two batches (unless the pan can accommodate everything), add the halved tomatillos, garlic, onions, green onions, and jalapeno. Cook until veggies are tender and grilled perfectly, about 5+ minutes. Transfer to a bowl to cool briefly. Add everything to a blender including the juice of 1 lime, a splash of water, 1/4 tsp. sea salt, and a handful of fresh cilantro. Blend until smooth. Taste and add additional lime juice / salt if desired. Transfer to a sealed container & refrigerate until needed.
CRISPY TORTILLAS - Heat vegetable oil in a small frying pan set to just about medium. Once heated, test the oil by inserting a piece of the tortilla strip. if it bubbles up pretty rapidly, it's ready. Add the tortilla strips in two batches and fry 2ish minutes or until nice and golden,. Transfer to a paper towel lined plate and sprinkle generously with Tajin & a pinch of sea salt. Set aside.
PICO - Add the tomatoes, onions, green onions, & garlic to a small bowl. Zest the lime and add to the bowl along with the juice of the lime, some fresh, chopped cilantro, and salt to taste. Cover and refrigerate until service.

LENTIL MEAT - Heat the EVOO & garlic in a large skillet set to about medium. Once heated, add the onion, bell pepper, and jalapeno. Season with salt, stir, and cook about 5 minutes. Add the tomato paste & hot sauce along with all of the spices. Stir and continue to cook another 2 minutes. Add the lentils and stir everything together. Pour in the broth and wait for it to bubble. add the 1/4 tsp. sea salt, reduce heat to medium low, cover, and cook about 7 minutes. Remove cover, mash up some of the lentils, and cook uncovered another minute or two. taste and adjust salt if desired.
ASSEMBLY - Start with brown rice on your serving plates followed by a nice ladle of the Mexican pinto beans and a good scoop of the lentil meat. Sprinkle with Monterey jack cheese followed by a good serving of the salsa verde and fresh pico de gallo. Top with crumbled feta cheese, fresh cilantro, and sliced avocado. Dash as much hot sauce as you can handle & serve. ENJOY!

HAPPY VEG

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Polenta with Meatballs, Pesto, & Tomato Sauce

6/19/2022

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Polenta with Meatballs, Pesto, & Tomato Sauce

Prep Time: 30 Min
Cook Time: 50 - 55 Min

Yields: 4 Servings

WHAT YOU NEED

Meatballs

340g Impossible Beef
2 cloves 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. Red Pepper Flakes
2 Tbsp. Grana Padano, grated
1/4 Tsp. Sea Salt
Cracked Pepper to taste

Tom Sauce

Extras

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

1 C Fine / Medium Ground Corn Meal *1
5 C Water
1/2 Tsp. + Sea Salt
4 Tbsp. Unsalted Butter
Prepared Pesto *2
1/3 C Grana Padano, grated
Fresh Basil, Fresh Parsley - Garnish

NOTES:
*1 Do not buy precooked polenta or corn meal. It might save you on time but it rarely competes with polenta that's been cooked low and slow.
*2 Store bought pesto is just fine when you're already making everything else from scratch. However, freshly prepared pesto is definitely more satisfying, so I've linked my Walnut & Basil pesto for y'all below.
www.thehappyveg.ca/recipes/cheesy-tortellini-pesto-skillet

DIRECTIONS

POLENTA - Add the polenta and water to a medium sized pot set to medium high heat. bring to a boil and once boiled, reduce the heat to low, whisking constantly as it thickens and the boiling slows down. Once the boiling subsides, cover and cook 35 - 45 minutes until fluffy and fully cooked, stirring every 5 - 10 minutes. You may need to add more water as it cooks to allow the polenta to fully cook and get nice and fluffy. Once completed, fold in the butter, grana padano, and season with salt. Taste and adjust salt / butter if desired.
TOMATO SAUCE - Begin heating the EVOO, pepper flakes, and garlic, in a medium sized pot set to just about medium heat. Once heated, let everything sizzle for about a minute before adding the onion, celery, carrot, and a good pinch of sea salt. Stir and cook 5 minutes. Add the tomato paste and continue to cook another 2 minutes. Pour in the tomatoes and make sure to crush / break them up a bit. Rinse out the can with about 1/3 C water and pour that into the pot as well. Once the sauce boils, add the fresh basil, 1/2 Tsp. sea salt, and reduce the heat to medium low. Cover and simmer 25 minutes. Use an immersion blender to puree until smooth. Taste and adjust salt if desired. Leave in a covered pot set to low until service.
MEATBALLS - Preheat oven to 400 F. Mix everything together in a mixing bowl until combined. Take about 1 heaping Tbsp. of the mixture and roll into meatballs. You should get 12 equal sized balls. Place them on a baking sheet and bake for 8 minutes. Flip and continue for another 5 - 10 minutes until cooked through. Remove and season with sea salt.
For service, spoon polenta into the center of a serving plate, letting it fill out the center as it sets. Ladle a little sauce over the polenta before nestling 3 meatballs in the center of the plate. Ladle more sauce over top of the meatballs followed by a few dollops of pesto. Garnish with grana padano, fresh basil & parsley, and a pinch of salt to finish. ENJOY!

HAPPY VEG

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Potato Parm "Steaks"

6/17/2022

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Potato Parmesan "Steaks"

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

WHAT YOU NEED

SAUCE

1/4 C EVOO
4 cloves Garlic, crushed
1/2 Tbsp. Pepperoncini In Oil
1 Yellow Onion, chopped
3 stalks Celery, chopped
1 Carrot, peeled & chopped
1/2 Tbsp. Tomato Paste
Handful Fresh Basil
796ml San Marzano Tomatoes
1/2 C White Wine
1/2 Tsp. + Sea Salt

OTHER

2 Large Russet Potatoes
8 Slices Pizza Mozzarella
1/3 C Vegetable Oil
1/4 C Unsalted Butter, cut in to cubes
6 cloves Garlic, crushed
1/2 Tbsp. Tomato Paste
1 Tbsp. Prepared Pesto
1/2 Tsp. Red Pepper Flakes
A Couple Handfuls Fresh Parsley
1 C PC Brand Plant-Based Chikn Broth
Sea Salt
Grana Padano - Garnish
Fresh Basil - Garnish
Fresh Parsley - Garnish

DIRECTIONS

SAUCE - Begin heating the EVOO, pepperoncini, and garlic in a medium sized pot set to about medium heat. Once heated, let everything sizzle together for about 30 seconds to a minute without browning. Add the onion, celery, carrot, and a good pinch of salt. Stir and cook about 5 minutes before stirring in the tomato paste. Continue to cook another 2 minutes before pouring in the wine. Let the wine simmer until mostly reduced. Add the San Marzano tomatoes and wait for the sauce to come to a boil. Once boiled, reduce heat to medium low, add the fresh basil and 1/2 tsp. sea salt, cover, and simmer for 20 - 25 minutes. Use an immersion blender to puree until smooth. Taste and adjust salt if desired. Leave covered on low heat until service.
FONDANT POTATO STEAKS - Preheat oven to 400 F. Begin heating the vegetable oil, pesto, pepper flakes, half the butter, and tomato paste in a 12" skillet set to medium. Slice the ends off the potatoes lengthwise and then cut the russets in to two equal sized "steaks". Place them into the hot skillet and let them sizzle for 3ish minutes until nice and golden brown. Flip, season liberally with sea salt, and let the second side get nice and golden as well. Drop the cloves of garlic around the skillet and pour in the "chikn" broth. Nestle a couple handfuls of fresh parsley into the skillet, season liberally with sea salt, and drop the remaining cubes of butter around the skillet.
Bake for 35 minutes or until your potatoes are buttery and fork tender. Switch the oven to BROIL 500 F. Top each potato with two slices of pizza mozzarella and return them to the oven to broil until the cheese is golden and bubbly.
For service, ladle some of your sauce on to a serving plate and nestle the potato steak into the sauce. Ladle a bit more sauce on top and garnish with grated grana padano, fresh parsley, and some beautiful fresh basil. Enjoy on their own or serve up with a side of pasta for a carby, hearty, delicious meal. ENJOY!

HAPPY VEG

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Paneer Red Curry

6/15/2022

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Paneer Red
Curry

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

Yields: 4 Servings

WHAT YOU NEED

350g Paneer Cheese, cut in to about 3/4" cubes
2 Tbsp. Corn Starch
2 Tbsp. Coconut Oil
Sea Salt
3 C + Cooked Brown Rice

CURRY

2 Tbsp. Coconut Oil
1 Yellow Onion, chopped
2 Bell Peppers, sliced
5 cloves Garlic, crushed & minced
2" Piece of Fresh Ginger, grated
4 Green Thai Chilis, thinly sliced
1 Broccoli Crown, broken down in to smaller florets
3 Tbsp. Red Curry Paste
400ml Full Fat Coconut Milk
1 Stalk Lemon Grass
1 Tsp. Soy Sauce
1/2 Tbsp. Brown Sugar
1.4 C Fresh Cilantro
1 Tbsp. Fresh Basil, chopped
1 Lime, juiced
Sea Salt
Green Onion - Garnish
Fresh Basil - Garnish
Green Chilis - Garnish
Lime Wedges - Garnish

DIRECTIONS

Begin heating 2 Tbsp. coconut oil in a large, deep skillet set to about medium heat. Toss the paneer together with the corn starch in a mixing bowl and add it to the skillet once heated. Fry the paneer until crispy and golden on most of the sides. Remove the paneer from the pan and transfer back to the mixing bowl that had the corn starch. Toss it around and season with sea salt. Set aside.

Add another 2 Tbsp. coconut oil to the same skillet. Once melted, add the onion and sliced pepper and a good pinch of salt. Cook 5 minutes stirring often. Make a well in the center of the pan and drop in the chilis, garlic, and ginger. Let them sizzle in the center of the pan for a minute or so before stirring everything together and continuing to cook for 2 - 3 more minutes.
Now, add the red curry paste, broccoli florets, another hit of salt, and about 1/4 c water. Stir, cover, and let the broccoli cook for about 5 minutes. Pour in the coconut milk and let it come to a boil. Once boiled, add the soy sauce, 1 Tbsp. fresh basil, half the cilantro, brown sugar, lime juice, and a good pinch of sea salt. Smash the lemon grass a little and add that as well. Stir and return the cooked paneer back to the skillet. Reduce heat to medium low and cover for about 10 - 15 minutes until the broccoli is tender. Remove cover and continue to simmer until liquid has reduced and curry is nice and rich. Pluck out the lemon grass and taste, adjusting salt if desired.
For service, serve brown rice and smother in paneer curry. Garnish with fresh cilantro & basil, additional chilis if you want that punch of heat, and lime wedges. ENJOY!

HAPPY VEG

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Baby Yellow Potato & Egg Salad

6/12/2022

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Baby Yellow Potato & Egg Salad

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

Yields: 4 Servings

WHAT YOU NEED

680g Golden Little Gem Potatoes
5 Large Free-Range Eggs
1/2 Red Onion, finely diced
2 stalks Celery, finely diced
3 Tbsp. Fresh Chives, chopped
2 Tbsp. Fresh Dill, chopped
1 Tbsp. Fresh Parsley, chopped
1/2 C Mayonnaise
1/2 Tbsp. Dijon Mustard
1 1/2 Tbsp. EVOO
1 Tbsp. Red Wine Vinegar
1/4 Tsp. + Sea Salt
Cracked Pepper
Sweet Paprika

DIRECTIONS

Fill a large pot with cold water and add the potatoes. Set to medium high heat and bring to a boil. Once boiled, let them go about a minute or so less than fully cooked. Test them often by sticking a fork in the thickest part. You want them cooked but not falling apart tender. Strain and rinse under cool water for a couple of minutes.
In the meantime, bring a smaller pot of cold water with the eggs to a boil on medium high heat. Once boiled, let them go 5 minutes, remove them from the heat and keep them covered for 2 - 3 minutes. Strain the eggs and place them in an ice bath to cease cooking.

SALAD ASSEMBLY - In a large mixing bowl, whisk together the mayo, EVOO, dijon, vinegar, red onion, salt, cracked pepper to taste, dill, chives, and parsley. Set aside for a few minutes while you cut the potatoes and eggs. Cut the potatoes into quarters and and them to the mixing bowl with the celery. Peel the eggs and chop 3 of them, adding them to the bowl as well. Carefully toss everything together until nice and coated. Taste & adjust salt / pepper if desired.
Refrigerate until service. To serve, cut the two remaining eggs in half and serve them on the plate with a few scoops of salad and a sprinkling of fresh dill and paprika. ENJOY!

HAPPY VEG

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Spicy Garlic Au Gratin Potatoes

6/10/2022

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Spicy Garlic Au Gratin Potatoes

Prep Time: 20 Min
Cook Time: 2 Hours

Yields: 4+ Servings

WHAT YOU NEED

4 Russet Potatoes, thoroughly scrubbed
2 Yellow Onions, halved & sliced
1 Jalapeno, seeded & diced
6 cloves Garlic, crushed & minced
1 Tbsp. Pepperoncini In Oil
2 Tbsp. Unsalted Butter
2 C Whipping Cream
1 C Extra Old Cheddar, shredded
1 C Pizza Mozzarella, shredded
1/2 C Monterey Jack with Jalapenos, shredded
1 Tsp. Garlic Powder
Fresh Thyme
Few Dashes Nutmeg
3/4 Tsp. + Sea Salt
Fresh Parsley - Garnish

DIRECTIONS

Preheat oven to 350 F
Melt the butter in the microwave and allow it to cool. Whisk together the cream, melted butter, pepperoncini, salt, garlic powder, nutmeg, and desired amount of cracked pepper. Set aside.
Using a mandolin, slice the russets lengthwise on the lowest setting until they are all sliced.
Spray the inside of a 9" x 14" with cooking spray and gently overlap potato slices to coat the bottom of the dish. Sprinkle the potatoes with salt & pepper, some sliced onions, diced jals, minced garlic, and some fresh thyme. Pour 1/4 of the cream mixture over the potatoes and sprinkle 1/4 of the mixed cheeses to coat the layer. Continue this two more times finishing with a top layer of potatoes. Finish by pouring the remaining cream mixture over the top layer of potatoes and all of the remaining cheese.
Cover and bake for 1 hour and 20 minutes. Remove cover and continue to bake for another 30 -35 minutes until potatoes are tender and the top of the au gratin is golden brown.
Remove from oven and cool about 5 minutes before slicing and serving. Serve garnished with fresh parsley and ENJOY!

HAPPY VEG

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Coddle

6/6/2022

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Coddle

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

Yields: 4 Servings

WHAT YOU NEED

4 Vegan Brats
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
4 cloves Garlic, crushed & minced
2 Yellow Onions, chopped
2 Carrots, peeled & sliced into rounds
2 stalks Celery, chopped
2 Russet Potatoes, peeled & chopped
3 C PC Brand Plant-Based Chickn Broth
3/4 C Fresh Parsley, chopped
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt
Cracked Pepper

DIRECTIONS

Preheat a large, deep skillet on medium and cook the brats according to package directions. Once nice and seared on all sides, transfer the sausages to a plate and return the skillet to the heat.
Set the heat to about medium and add the butter & EVOO to the skillet along with the pepper flakes & garlic. Let everything sizzle together for about a minute before adding in the onion, carrot, celery, and a good pinch of salt & pep. Stir and cook 5 minutes or so before adding in the russets, half the parsley, and another good pinch of salt and pep. Continue to cook another 3 - 4 minutes before adding the broth and bringing to a boil.
Once boiled, add 1/2 tsp. salt, reduce heat to medium low, and cover for 15. Remove cover and continue to simmer 10 - 15 minutes until taters are cooked and liquid has reduced. Now, slice the brats in to 2 - 4 equal sized pieces (depending on size of brat) and place them around the skillet. Cover and let the sausages steam to reheat. Once reheated, stir in the remaining parsley. Taste and adjust salt if desired.
Serve on its own or over your favourite grain. Make sure to serve with crusty bread to soak up some of that yummy broth. ENJOY!

HAPPY VEG

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R E C I P E S

WHAT YOU NEED

Esquites Salad

Lentil Topping

Extras

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

ENCHILADA SAUCE

Potato Filling

Extras

DIRECTIONS

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WHAT YOU NEED

Lentil "Meat"

Salsa Verdes

EXTRAS

DIRECTIONS

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Meatballs

Tom Sauce

Extras

DIRECTIONS

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SAUCE

OTHER

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