Blog Archives - HAPPY VEG

White Bean and Basil Dip

7/31/2015

This appetizer is really easy and really tasty. Texturally the dip is similar to Hummus but has a very unique and flavourful taste of its own.

You can serve it with so many different dipping ideas. Pita wedges are a natural choice but you could always try crisping them up in the oven. Use pita chips, your favourite cracker, or even cut up vegetables (celery, cucumbers, peppers)

On another note, you can also really change the flavour by adding and removing the contributing flavours. Try removing the basil and adding your favourite herb in place. Now you have an entirely different flavoured dip and in essence two different recipes out of one.

whitebeanbasildip.docx
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Caprese Pasta Salad

7/29/2015

Pasta salads scream summer to me. This pasta

salad is one of my personal favourites to date.

Loads of fresh and dried herbs, a delicious

Balsamic Vinaigrette, juicy and colourful medley

tomatoes, and bocconcini pearls, it's

so easy to make and oh so satisfying.

capresepastasalad.docx
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Tortsagne

7/15/2015

tortsagne.docx
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chunky_guacamole.docx
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TORTSAGNE

Prep Time: 30 Min

Cook Time: 53 Min +

Start a medium saucepan on medium heat. Pour in the EVOO and stir in the red onion and jalapeno. Season with a pinch of sea salt / black pepper and fry 4 minutes stirring often to avoid browning.

Make a circle in the center of the pan and pour in about a tsp. of EVOO and add the garlic to the circle. Give it a minute to cook before stirring into the other vegetables. Fry another 2 minutes and pour in 1 can of the drained, rinsed black beans. Season with about a tsp. sea salt and ½ Tsp. black pepper. Cover and give 2 or 3 minutes before stirring and reducing heat to medium low for 10minutes.

Stir in the 2 generous Tbsp. of unsalted butter and once melted, use a potato masher to mash the beans for the first time. Stir and cover for 3 minutes.

Mash the beans for the second time until they are mostly mashed. (A few semi whole beans is no big deal) Reduce heat to low and leave covered until ready to use.

If you have not prepared the Guacamole in advance, prepare it now. (Refer to my CHUNKY GUACAMOLE recipe or use your own special recipe)

Preheat oven to 375 F

In a 1 ½ qt. baking dish, drizzle with olive oil to coat the bottom and sides and lay down the first 2 tortillas folding excess up the side of the dish. Transfer the refried beans to the baking dish spreading evenly to form the first layer. Sprinkle with ¼ of the shredded cheese.

Layer 2 more tortillas and add in the guacamole. Spread evenly once again and sprinkle with ¼ of the shredded cheese. Layer two more tortillas and now layer the 2nd can of drained, rinsed black beans. Give a good pinch of sea salt to the bean layer. Sprinkle with another ¼ of the shredded cheeses and top with the final two tortillas. Sprinkle the diced tomatoes and cilantro across the dish and top with the remainder of the shredded cheese (should be a ½ C).

Cover and bake 15 Min before removing the lid and baking another 15 – 20 Min until cheese is browning and bubbly! Once removed from oven, garnish with the green onions and lime zest and allow 10 minutes to cool before slicing.

Condiments for the dish should include

Tomatillo Salsa
Hot Sauce
Pickled Jalapeno
Sour Cream

Grocery List

8 large Flour Tortillas
2 x 540ml cans Black Beans, drained and rinsed
2 Tbsp. unsalted Butter
1 Tbsp. EVOO
1 C. diced Red Onion
1 Jalapeno, seeded and diced
2 cloves Garlic, chopped
1 ½ C shredded Monterey Jack cheese (reserve ½ C for top)
1 C shredded Jalapeno White Cheddar cheese

(Any spiced cheese will do or use regular cheddar and amp up the fresh jalapeno)

1 Roma Tomato, seeded and diced
1 Tbsp. chopped fresh Cilantro
½ the zest of 1 Lime.
1 ½ C prepared Guacamole

2 Green Onions, sliced
Light Sour Cream (optional)
Hot Sauce (optional)
Tomatillo Salsa (optional)

Ricotta Stuffed Grape Tomatoes

7/14/2015

ricottastufftoms.docx
File Size:	259 kb
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Ricotta Stuffed Tomatoes

Prep Time: 30 Min

Chill Time: 30 Min +

Combine the ricotta, onion, and fresh herbs in a bowl and season with a good pinch sea salt and black pepper. Cover and refrigerate until tomatoes are prepped.

To prep the tomatoes. Slice the tops off carefully to keep them intact and set them aside. Using a standard sized steak knife, insert the knife slowly into the middle of the tomato and begin twisting it clockwise while holding the tomato upside down. The insides will drain right out and you can either reserve or discard the pulp.

Using a teaspoon, use the “scooping side” to scrape the ricotta mixture into the tomato. Use the back side of the spoon to press the mixture gently into the tomato until full.

Insert a toothpick into the center of each tomato coming out the bottom just a little. Slide the parsley leaf garnish over the top of the toothpick followed by the sliced tops of the tomatoes.

Refrigerate about 30 minutes to firm them up before serving. (The ricotta gets quite messy when warm)

For service, drizzle lightly with EVOO and sprinkle each tomato with a little sea salt and black pepper.

Grocery List

20 Roma Grape Tomatoes
1 ¼ C Ricotta cheese
1 ½ Tbsp. finely minced Red Onion
1 ½ Tbsp. chopped Fresh Basil
1 Tbsp. chopped Fresh Parsley + 20 leaves for garnish
Sea Salt / Black Pepper
EVOO

Black Bean and Corn Salad

7/10/2015

This salad is really versatile because you can enjoy it a variety of ways. Initially, I grabbed some salty tortilla chips and enjoyed it like a bean salsa. It was delicious. (Scoops would be best)

I decided to eat it as a stand alone yesterday and decided it was good both ways!

You could always add some diced jalapeno's, diced tomatoes, or even your favourite hot sauce to kick up the dish.

ENJOY!

blbeancornsalad.docx
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Tomato Basil Pasta Stuffed Peppers

7/7/2015

A twist on traditional stuffed peppers but not short on flavour.

These peppers act as the perfect, juicy vessel for the pasta keeping it nice and moist without an abundance of sauce. Cheesy, bursting with basil flavour, and so satisfying. Give them a try for yourself!

tombasilstufpepper.docx
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Spicy Cheddar Mac and Cheese

7/4/2015

Mac and Cheese is a classic. My childhood was filled with mac n cheese dinner nights. That notorious blue box of pasta and cheese powder always got us excited as kiddies!

Mac and Cheese is timeless, delicious, and quite simple. Baked to crispy, bubbly perfection, everyone is sure to love it!

Adding the jalapeno and diced chili's give another layer of flavour to the dish.

REMEMBER! Remove the membrane and seeds of the jalapeno if you are unsure of the tolerance level of your guests. If you know they are A OK with heat, try seeding only half the jalapeno and leaving half in for some extra spice!

chedchilimacnchz.docx
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Mashed Potatoes with fresh Corn and fried Leeks

7/3/2015

Potatoes. I adore them. Simply put, I've yet to eat a potato dish I did not enjoy. You can really do just about anything to them; frying, mashing, baking, roasting, and the list goes on.

One of my favourite side dishes to any meal is mashed potatoes. I enjoy them regularly so it's important to keep jazzing them up so I don't get bored. These potatoes have fresh, peaches and cream corn and delicious fried leeks added to enhance the overall potato experience.

Try them out!

jazzmashleekcorn.docx
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