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Chewna Melt Toasties

Prep Time: 20 Min
Chill Time: 30 + Min
Cook Time: 5 Min

Yields: 2 Toasties

WHAT YOU NEED

2 Pieces Sourdough Bread
EVOO
1/2 C Extra Old White Cheddar, shredded
Red Pepper Flakes

SALAD

540ml can Salt-Free Chickpea, drained & rinsed
1/4 C Red Onion, diced
1/4 C Celery. diced
2 Tbsp. Fresh Dill, chopped
2 Tbsp. Fresh Parsley, chopped
1/4 C + Mayonnaise
1/2 Tsp. Kala Namak Salt (Black Salt)
Cracked Pepper

GARNISH - Chives, Pea Shoots

DIRECTIONS

Add the drained & rinsed chickpeas to a medium sized mixing bowl and mash them up with a fork / potato masher. No whole chickpeas should remain. Add the onion, celery, dill, and parsley to the bowl and stir everything together. Lastly, sprinkle in the black salt & cracked pepper, and fold in the mayo until everything is nice and combined. Add additional mayo for a creamier salad / if needed. Refrigerate for at least 30 minutes to let the flavours settle together.
Preheat a grill pan to just about medium. Brush your sourdough with EVOO on both sides and grill until golden brown and crisp on both sides. Transfer the grilled bread to a parchment lined baking sheet.

Spoon chickpea salad on to each toastie, you should be left with enough for about 2 more toasties. The salad can be refrigerated in a sealed container for 4 days. Divide the cheese between both toasties and sprinkle each with pepper flakes.
Set your oven to BROIL HIGH / 500 F. Once preheated, toss the tray under the broiler until the cheese is gooey and melty. Remove carefully and set on to a wire cooling rack. Transfer your toasties to serving plates and garnish with a sprinkle of fresh chopped chives, and some gorgeous pea shoots. ENJOY!

HAPPY VEG

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Fiery Red Pesto Paccheri

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 4 Servings

WHAT YOU NEED

3 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1/2 Tbsp. Pepperoncini In Oil
2 Red Thai Chili Peppers, chopped
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
Handful Fresh Basil, torn
3 + Tbsp. Tomato Based Red Pesto (store bought)
1 C White Wine (I used Pinot)
1 x Hard Cheese Rind
450g Dry Paccheri Pasta
1/2 C Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper
GARNISH - Burrata, Fresh Basil

DIRECTIONS

Bring a large pot of cold, generously salted water to a boil. Leave covered.
In the meantime, begin heating the EVOO, pepperoncini, butter, garlic, and Thai chilis in a large skillet set to just below medium heat. Once heated, stir and let sizzle for 30ish seconds before adding the onion and a good pinch of salt & pepper. Continue to stir and cook 5 ish minutes. Reduce heat if you see browning. Sprinkle in the basil, stir, and continue for another minute.

Stir in the 3 Tbsp. pesto and let that continue to cook in the skillet for a minute or so before pouring in the wine and dropping in the cheese rind. At this time, add your paccheri pasta to the boiling water. Reduce the heat to a simmer and as the wine reduces, add a ladle of pasta water to keep your sauce simmering and season with a pinch of salt and pepper. Continue to simmer the sauce, adding more pasta water as needed to keep the sauce simmering until your paccheri is almost perfectly al dente.
Once the pasta is just about there, remove the cheese rind from the skillet and strain the pasta directly in to the skillet with the sauce. Toss until coated and add a little pasta water if needed to coat the noodles. Continue to simmer, tossing the noodles until the noodles are perfectly al dente. Once they're cooked to your liking, turn off the heat and fold in the grana padano along with a small ladle of pasta water. Toss until glossy and combined. Taste and adjust your salt if needed.
Serve garnished with fresh basil and a ball of burrata cheese for that extra decadence. ENJOY!

HAPPY VEG

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Cheesy Hominy Skillet Tacos

Prep Time: 15 Min
Cook Time: 25 Min

Yields: Approx. 8 Tacos

WHAT YOU NEED

8 + White Corn Tortillas
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Tbsp. Chili Oil
3 cloves Garlic, crushed & minced
1 Jalapeno Pepper, diced (include seeds)
1 Yellow Onion, diced
1/2 Red Bell pepper, diced
709ml can White Corn Hominy, drained & rinsed
1/2 Tbsp. Tomato Paste
SPICES - 1 Tsp. Chipotle Powder, 1 Tsp. Tex-Mex Seasoning, 1 Tsp. Garlic Powder, 1/2 Tsp. Cumin, 1/2 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano
3/4 C Pres. Choice Plant-Based Chik'n Broth
1 C Habanero Cheddar, shredded
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Cilantro, Diced Onions, Avocado Salsa, Hot Sauce

DIRECTIONS

Begin heating the butter, chili oil, EVOO, and garlic, in a 10" skillet set to just below medium heat. Once heated, stir and let the garlic sizzle for 30 seconds before adding the onion, jalapeno, and bell pepper. Season with salt & pep, stir, and cook 5 - 6 minutes.
Stir in the hominy and season with salt. Once warmed, whisk together your spices and stir half of the spices in to the skillet. Continue to cook another 3 - 4 minutes before pouring in the broth. Once the broth starts rapidly bubbling, stir in the tomato paste and remaining seasonings. Reduce to a simmer and cover for 10 minutes. Stir a couple times. Remove cover and continue to simmer until broth is almost entirely reduced.

Taste the hominy mix and season with additional salt / pepper if needed. Sprinkle over the cheddar, remove from the heat and leave covered while you warm up the tortillas.
Preheat your grill pan and warm the tortillas on both sides until malleable.
Serve the tacos with a generous, cheesy scoop of the hominy followed by a nice spoonful of salsa, sprinkle of onion, and fresh cilantro. Don't forget your fave hot sauce if you like it spicy. I sure do!
ENJOY!

HAPPY VEG

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Hot Cherry Pepper Butter Bean Skillet

6/23/2024

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Hot Cherry Pepper Butter Bean Skillet

Prep Time: 15 Min
Cook Time: 25 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

3 Tbsp. Unsalted Butter, divided 2 Tbsp. / 1 Tbsp.
1 Tbsp. Chili Oil
1 Tbsp. EVOO
8 + Cherry Peppers In Oil, chopped
3 cloves Garlic, crushed & minced
Pinch Red Pepper Flakes
1 Yellow Onion, diced
Small Handful Fresh Basil, torn
540ml can Butter Beans, drained & lightly rinsed
3/4 C White Wine (I Used Pinto Grigio)
1/2 C Pres. Choice Plant-Based Chik'n Broth
1/3 C Fresh Parsley, chopped
1/2 C Grana Padano, finely shredded
1/2 Lemon
Himalayan Salt & Cracked Pepper
SERVE - Grilled Sourdough, Garlic Clove, Fresh Basil, Grana Padano, EVOO, Pepper Flakes

DIRECTIONS

Begin heating the EVOO, 2 Tbsp. butter, pepper flakes, chili oil, garlic, and hot cherry peppers in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for up to a minute without burning. Add the onion along with a good pinch of both salt & cracked pepper. Stir and cook 3ish minutes before dropping in half your torn basil. Stir and continue to cook another 2 minutes.

Pour in the beans and season again with salt & pepper. Stir and cook another couple of minutes until the beans are warmed up. Pour in the wine and let that wine simmer until reduced significantly. Add the broth and once it starts bubbling again, reduce the heat to medium low, season with a pinch of salt, and simmer 10 minutes. Fold in half the parsley and continue to simmer another 6 - 8 minutes until rich and creamy. You want some liquid remaining but it should be nice and thick at this point.
Turn off the heat and fold in the remaining parsley & basil, last Tbsp. of butter, the juice of half a lemon, and the grana padano. Stir until combined and creamy. Taste and adjust your salt / pepper to your desired preference.
Preheat your grill pan and grill 2 slices of oiled sourdough per person if serving as a main, and one piece if serving as a side. Once crispy and grilled on both sides, gently smash a garlic clove and rub down each crispy slice of bread.
Serve each portion with a drizzle of EVOO, some grana padano, pepper flakes, and fresh herbs. ENJOY!

HAPPY VEG

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Pesto Chik'n Burgers

Prep Time: 15Min
Cook Time: 25 Min

Yields: 2 Burgers

WHAT YOU NEED

2 Brioche Buns
2 x Gardein Supreme Chik'n Patties
Crispy Living Lettuce
Beefsteak Tomato
Red Onion, sliced thin
Mayonnaise
Pepperoncini In Oil
EVOO
Himalayan Salt, Pepper, Pepper Flakes

MACADAMIA PESTO

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

Preheat your oven according to the Gardein Supreme instructions. Place the patties on a parchment lined baking sheet and spray them with cooking spray. Season with salt, pepper, and pepper flakes before placing in the oven and baking according to package directions. I ALWAYS keep mine in a few extra minutes for a little more crunch action.
In the meantime, prepare the pesto.
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, taste and adjust if needed. Pesto is fresh in the fridge for 4 - 5 days.

With a few minutes remaining in the cook time of the burgers, heat a grill pan and brush your brioche with EVOO. Grill the tops & bottoms of the buns until nice and toasty.
Assemble! Spread some mayo and spicy pepperoncini on the bottom buns and some of that gorgeous pesto on the top bun. Be generous with the pesto! Next, lay some crispy lettuce on the bottom bun followed by a couple slices of tomato. Nestle the patty on top and lay some red onions next. Close them up and serve. ENJOY!

HAPPY VEG

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Spicy Coconut Red Curry Noodle Soup

6/17/2024

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Spicy Coconut Red Curry Noodle Soup

Prep Time: 25 Min
Cook Time: 45 Min

Yields: 2 Bowls

WHAT YOU NEED

BROTH

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
4 cloves Garlic, crushed & minced
1 Tsp. Minced Ginger / Ginger Paste
6 Red Thai Chilis (slice 1 - 2 of them for extra heat)
1 Yellow Onion, diced
112g Vegan Red Curry Paste
400ml can Full Fat Coconut Milk
About 3 C Pres. Choice Plant-Based Chik'n Broth
3/4 Tsp. + Himalayan Salt
Pep Flakes (optional)

BOWLS

2 C Broccoli Florets
4 stalks Celery, cut on an angle in to 3 - 4 large pieces per stalk
2 x Baby Bok Choy, separated
2 Handfuls Snow Peas
340g Dry Medium Sized Rice Noodles

GARNISH

Fresh Cilantro, Green Onions, Thai Chili, Lime

DIRECTIONS

Begin heating the butter, EVOO, garlic, ginger, and Thai chilis in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds without burning. Add the onion and a good pinch of salt. Stir and continue to cook for 3 - 4 minutes before stirring in half the red curry paste. Continue to stir and cook another 5ish minutes.
Pour in the coconut milk and broth and wait for the soup to come to a boil. Once boiled, add the salt, stir in the remaining curry paste, reduce to a simmer, and let that simmer covered for 30 minutes.

BROTH NOTE - When the broth is finished, you can strain the broth to remove the onions and chilis if you prefer a smoother broth. I kept them in for extra flavour!

Bring a large pot of cold, generously salted water to a boil. The rice noodles take less than 6 minutes, so time this accordingly. Blanche your broccoli for 2 - 3 minutes and strain it directly to an iced bath. Add your noodles and cook according to package directions. Strain and set up your bowls.

VEGGIE NOTE - When I originally tested, I blanched everything. Some of the veg was too soft for me. Second time around, I only blanched the broccoli and put the rest in raw. The boiling hot broth cooked them just enough that they retained their crisp without being entirely raw which is exactly what I wanted. Up to you how you enjoy your veggies but I'd recommend keeping them crisp!

Once you're ready to serve, crank the heat back up on your broth and let it come to a boil again. It's very important the broth is boiling hot to get those veggies perfectly tender-crisp. Taste and adjust your salt and heat (optional pepper flakes) if desired. Once boiled, you're ready to assemble.
Separate the noodles in to two bowls large enough to accommodate the noodles, veg, and broth. Add your veggies to each bowl and split the piping hot broth between both bowls. Garnish each bowl with heaps of fresh cilantro, green onions, an extra Thai chili for that punch of heat, and a lime wedge. Squeeze the lime and start enjoying this delicious, fiery bowl!
ENJOY!

HAPPY VEG

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Corn Queso Skillet

6/15/2024

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Corn Queso Skillet

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

Yields: 4 Servings

WHAT YOU NEED

1/4 C Unsalted Butter
2 cloves Garlic, crushed & minced
1/2 Tsp. Red pepper Flakes
1 Jalapeno, seeded & diced
1 Yellow Onion, diced
1 Poblano Pepper, diced
3 Green Onions, sliced & separated light and dark portions
2 Cobs Fresh Peaches & Cream Corn, cut off the cob (reserve 1 cob)
1 1/2 Tsp. Tex-Mex Seasoning
1 1/4 C Whipping Cream, room temp
1 1/4 C Habanero Cheddar, shredded
1/2 C Extra Old White Cheddar, shredded
1/4 C Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper
GARNISH - Avo-Verde Salsa, Diced Red Onions, Fresh Cilantro, Tajin
SERVE WITH - Tortilla Chips

DIRECTIONS

Begin heating the butter, garlic, and pepper flakes, in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the onion, light portions of the green onions, poblano, and jalapeno. Season with salt & pep, stir, and cook for about 5 - 6 minutes.
Add the corn & Tex-Mex seasoning to the skillet along with another good pinch of both salt and pepper. Stir and continue to cook another 3 - 4 minutes.

Pour in the cream and drop in the reserved cob. Let the creamy sauce start to come to a low boil, stir constantly, and reduce to a simmer. Once simmering, season with a bit more salt, stir, and let that simmer on medium low for up to 15 minutes. You want it to reduce to a bit more of a creamy and rich consistency. Remember, DO NOT BOIL! Once you boil cream, it wants to split and then the whole skillet is wasted.
Once the skillet is reduced a bit and rich and creamy, pluck out the cob and turn off the heat. Stir in the cheddar, habanero cheddar, and grana padano until melty, creamy, and delicious. Taste and adjust your seasonings if needed.
Get your skillet on to a hot plate on the table and garnish with some / all of the recommended garnishes. Grab some tortilla chips and dip away!

HAPPY VEG

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Pesto Penne with Roasted Toms and Cheesy Chik'n

6/13/2024

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Pesto Penne
with Toms & Cheesy Chik'n

Prep Time: 15 Min
Cook Time: 25 Min5

Yields: 4 Servings

WHAT YOU NEED

4 Heaping Cups Dry Penne Pasta
Prepared Pesto

MACADAMIA PESTO
www.thehappyveg.ca/recipes/macadamia-nut-pesto
SUNDRIED TOMATO
www.thehappyveg.ca/recipes/sundried-tomato-pesto
PINE NUT PESTO
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

1 Pint Grape Tomatoes, halved
4 x Plant-Based Chik'n Patties
Extra Old White Cheddar
Fresh Basil
Fresh Parsley
Grana Padano
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Leave covered.
In the meantime, preheat your oven to 450 F / package directions for your plant-based patties. Arrange them on a parchment lined tray and give them a spray with cooking spray. Season them with salt, pep, and pepper flakes. On the same tray if there's space / a separate tray, spray your tomatoes and toss them together with a good amount of salt, pep, and pep flakes. Bake according to package directions and make sure to flip the tomatoes at least once throughout the cook time.
If you've not prepared the pesto in advance, do so now using one of the recipe links provided. To save even more time on this incredibly quick recipe, reach for a jar of your favourite store bought brand. I'd always recommend fresh over jarred though!

Cook your penne until al dente and strain it directly to a mixing bowl, bringing along a little pasta water with you. Add the pesto to the bowl and toss until the noodles are coated. If needed, add additional pasta water to help coat all of the noodles but don't add too much or you'll have soupy sauce.
With a couple minutes remaining, slice up enough cheddar to coat each plant-based patty slap it on top of the patties. Keep in the oven until melty and gorg. Carefully remove and slice the patties in to strips.
Taste the penne and season if needed. Serve up the penne and scoop some of the roasted tomatoes on to each serving. Top with your sliced patties, some pepper flakes, a generous amount of grana padano, fresh parsley, and fresh basil. ENJOY!

HAPPY VEG

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Rigatoni Primavera

6/10/2024

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Rigatoni Primavera

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

Yields: 4 Servings

WHAT YOU NEED

1/4 C EVOO
1/2 Tbsp. Pepperoncini In Oil
4 cloves Garlic, crushed & minced
1 Yellow Onion, diced
1/2 Red Onion, diced (optional. I just had it in the fridge)
1 Red Bell Pepper, diced
3 Green Onions, sliced & separated light and dark portions
1 Small Crown Broccoli, chopped in to florets
1 C White Wine (I used a Pinto / Riesling Mix)
1/4 C PC Brand Plant-Based Chik'n Broth
1 Zucchini, cut in to half moons
1/2 170g bag Snow Peas
4 Heaping C Dry Rigatoni Pasta
6 -7 Leaves Fresh Basil
1 Tbsp. Fresh Dill, chopped
1/3 C Fresh Parsley, chopped
3 Tbsp. Unsalted Butter
1/2 C Grana Padano, finely shredded
Red Pepper Flakes
Himalayan Salt & Cracked Pepper

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil and leave covered until needed.
In the meantime, begin heating the EVOO, pepperoncini, and garlic, in a large skillet set to just below medium heat. Once heated, stir and let sizzle for 30 seconds before adding the yellow onion, optional red onion, bell pepper, and light portions of the green onions. Season with salt & pep, stir, and let that cook for about 5 minutes.
Add the broccoli florets to the skillet along with a pinch of salt. Stir and continue to cook another couple of minutes. Pour in the wine and once the wine starts bubbling, let it reduce by about half in the skillet. Add the zucchini and broth, a pinch of both salt and pepper, and let that come to a boil. Once boiled, reduce to a simmer and add your rigatoni to the boiling water.

Add the snow peas to the skillet, season with salt & pep, stir, and continue to simmer everything in the skillet until the pasta is al dente. Once your pasta is al dente, strain it directly from the boiling water in to the skillet. Once you've got it all in there, start tossing over the low heat, working everything together while the pasta finishes cooking and releases starches in to the skillet. This should only take a minute or two. I didn't find it spicy enough so I ended up sprinkling a couple small pinches of pepper flakes in to the skillet. This is optional of course!
Once the pasta is perfectly cooked, turn off the heat. Tear up the basil leaves and add them to the skillet with the parsley, dill, dark portions of the green onions, butter, & grana padano. Add a small ladle of pasta water and toss until everything is glossy and gorgeous. Taste your pasta and season it with salt / pepper to your desired taste.
Garnish each serving with grana padano and additional fresh herbs. ENJOY!

HAPPY VEG

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Creamy Roasted Red Pepper Gnocchi

6/7/2024

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Creamy RRp Gnocchi

Prep Time: 15 Min
Cook Time: 40 Min

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed
1 Yellow Onion, diced
2 stalks Celery, diced
1 Large Carrot, peeled & diced
1 C White Wine ( I used California Pinot Grigio)
2 x 340ml Jars Roasted Red Peppers
398ml can San Marzano Tomatoes
Small Handful Fresh Basil
1 x Hard Cheese Rind
1/3 C Whipping Cream, room temperature
500g Shelf Stable Gnocchi
3/4 C Pizza Mozzarella, shredded
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Fresh Parsley & Basil, Grana Padano

DIRECTIONS

Begin heating the EVOO, garlic, butter, and pepper flakes, in a large skillet set to just below medium. Once heated, stir and cook up to a minute without burning. Add the onion, celery, carrot, and a good pinch of both salt & pep. Stir and cook about 6 - 7 minutes, stirring as needed.
Pour in the wine and let that simmer until reduced significantly. Next, pour in both jars of roasted peppers including their liquid, and the can of tomatoes. Drop in the cheese rind and bring the skillet to a boil. Once boiled, reduce the heat to a simmer, add the 1/2 tsp. Himalayan salt and fresh basil, cover, and simmer for 25 minutes.

In the meantime, bring a large pot of cold, heavily salted water to a boil. Remember, gnocchi take only 5 minutes so don't start them until you blend your sauce!
Once the sauce is ready, remove the rind & transfer the sauce carefully to a blender, working in batches if needed depending on your blender. Add the cream and blend until smooth and creamy. You will not need the entire batch of sauce. Pour just under half the sauce back in to the skillet and reduce the temperature to low. Pack the remaining sauce in an airtight container for up to 5 days in the fridge.
Add your gnocchi to the boiling water and once they're ready, transfer them directly to the skillet. Let the gnocchi simmer in the sauce for a couple of minutes as the sauce reduces slightly and thickens a bit. Remove from heat, taste, and adjust your salt if needed. Sprinkle the mozzarella on top.
Set your oven to BROIL 500 F / HIGH and once ready, slip the skillet under the broiler until the cheese is melted, but not stiff and browned. Keep an eye!
Carefully transfer the skillet to a wire cooling rack and garnish with some freshly chopped parsley.
Serve each portion with some grated grana and fresh parsley / basil. ENJOY!

HAPPY VEG

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R E C I P E S

Chewna Melt Toasties

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Fiery Red Pesto Paccheri

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Cheesy Hominy Skillet Tacos

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Hot Cherry Pepper Butter Bean Skillet

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Pesto Chik'n Burgers

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Spicy Coconut Red Curry Noodle Soup

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Corn Queso Skillet

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Pesto Penne​with Toms & Cheesy Chik'n

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Rigatoni Primavera

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Creamy RRp Gnocchi

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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Pesto Penne
with Toms & Cheesy Chik'n