Blog Archives - HAPPY VEG

Tropikale Smoothies

7/29/2016

The quality of your blender and its settings will affect your smoothie's texture / creaminess. I have used a variety of blenders in my past ranging from an inexpensive Hamilton Beach (29.99 and up) to a MEGA expensive Vitamix (399.99 and up) and I can honestly say that a blender is one product you should splurge on. I settled in between and purchased a Ninja Extract IQ (189.99 and up) and I absolutely love it. With that being said, you can see by the picture of the Tropikale smoothie that there are still granules of kale regardless of continued blending. The Vitamix blender leaves no remnants. Everything is perfectly blended together.

Keep these tips in mind when shopping for a blender! Make sure to check online reviews of products as well, they will tell you a lot!

Tropikale Smoothies

Prep Time:5 Min

Yields: Approximately 2x 16oz Smoothies

To the blender, add the ingredients in the order they appear in the GROCERY LIST.

Blend until smooth and creamy.

Grocery List

1 Banana
2 C Roughly Chopped Kale (Including Stems)
1 C Frozen Peaches
1 C Frozen Pineapple
1 Tbsp. Honey
1 1/2 C Unsweetened Coconut & Almond Blend

Stacked Bean & Cheese Tostadas

7/27/2016

Stacked Bean & Cheese Tostadas

Prep Time: 20 Min

Cook Time: 25 Min

Begin melting the butter in a medium sized pot on medium heat. Pour in the oil and swish around to combine. Add in the red onion, light green portions of the onions, and a pinch of sea salt. Cook 5 minutes.

Stir in the grape tomatoes and add another pinch of sea salt. Cook 2 – 3 minutes. Stir in the spice blend, and continue cooking 2 minutes.

Stir in the refried beans. Bring to a slow boil. Reduce heat to medium low, cover, and simmer 10 – 15 minutes. Taste and adjust salt if desired. Remove from heat and stir in the dark green onions and cilantro.

Starting with the bottom tostada, spoon some beans on and use the back side of the spoon to spread them around the tostada. Sprinkle some cheese and place the second tostada over the beans/cheese. Add another spoonful of beans and spread around. Sprinkle more cheese before adding the fresh cilantro pico and any additional toppings I’ve suggested.

ENJOY!

Grocery List

12 Tostadas
1 ¼ C Jalapeno Cheddar, shredded
Cilantro Pico
Iceberg Lettuce, shredded (optional)
Sour Cream (optional)
Hot Sauce (optional)
Salsa (optional)

2 Tbsp. Unsalted Butter
1 Tbsp. Vegetable Oil
540ml can Refried Beans
1 Red Onion, chopped
½ Pint Grape Tomatoes, chopped
3 Green Onions, sliced and light / dark portions separated
1 Tbsp. Fresh Cilantro, chopped

Spice Blend

½ Tsp. Cumin

¼ Tsp. Chili Powder
¼ Tsp. Dried Oregano
¼ Tsp. Garlic Powder
¼ Tsp. Paprika
6 or 7 cracks Black Pepper

Sea Salt

Simple Cilantro Pico

7/25/2016

Keep this recipe handy because it will reappear later this week when I share my recipe for stacked bean & cheese tostadas!

Simple Cilantro Pico

Prep Time: 10 Min

Combine everything in a small mixing bowl. Squeeze in the juice, pour in the EVOO, and stir everything to combine.

Enjoy at room temperature or refrigerate in advance for a meal.

Grocery List

1 Pint Grape Tomatoes, chopped
1 Bunch Green Onions, sliced
¼ Cilantro, chopped
2 Limes, zest & juice
2 Tbsp. EVOO
¼ Tsp. Sea Salt

Chili Style Soup

7/22/2016

Chili Style Soup

Prep Time: 15 Min

Cook Time: 35 - 40 Min

Set a medium sized pot to medium and add the EVOO & butter. Once melted, add the celery, onion, bell pepper, and chipotle salt. Cook 5 minutes stirring occasionally.

Stir in the garlic and continue cooking 2 minutes. Add the zucchini, chili powder, cumin, red pepper flakes, onion & garlic powders, paprika, and the salt / pepper. Cook another 3 minutes stirring occasionally.

Add the vegetable stock & crushed tomatoes. Use the 1 C water to rinse out the can of crushed tomatoes and add that to the pot as well. Bring to a boil.

Once boiled, stir in the frozen corn & black beans. Reduce heat to medium low, cover, and simmer 20 – 25 minutes.

Taste and adjust sea salt / pepper if desired. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Red Onion, diced
3 stalks Celery, sliced
1 Red Bell Pepper, diced
2 cloves Garlic, crushed and chopped
2 Zucchinis, halved lengthwise and sliced
798ml can Crushed Tomatoes
540ml can Black Beans, drained
1 C Frozen Corn
3 C Low Sodium Vegetable Stock
1 C Water
1 ½ Tsp. Chili Powder
1 Tsp. Cumin
½ Tsp. Paprika
½ Tsp. Onion Powder
½ Tsp. Garlic Powder
¼ Tsp. Red Pepper Flakes
¼ Tsp. Chipotle Salt
½ Tsp. + Sea Salt / ¼ Tsp. +Black Pepper

Spinach & Artichoke Hummus

7/20/2016

Spinach & Artichoke Hummus

Prep Time: 10 Min

Combine the chickpeas, garlic, parsley, tahini, lemon juice, EVOO, pepper flakes, and 1 tbsp. water in the food processor. Start pureeing about 20 seconds.

Season with salt / pepper to taste and add the remaining water. Puree another 15 to 20 seconds until the hummus is smooth and creamy.

Fold the chopped artichoke and spinach into the hummus.

Transfer to a serving dish. Drizzle with EVOO and sprinkle with fresh parsley. Serve with hearty crackers / toasts.

Grocery List

540ml can Unsalted Chickpeas, drained and rinsed
4 cloves Garlic, crushed
3 Tbsp. Tahini
3 – 4 Tbsp. Cold Water
1/4 C EVOO + Final Drizzle
½ Tsp. Red Pepper Flakes
3 Tbsp. Fresh Parsley, + 1 Tbsp. chopped, garnish
1 Lemon, juiced
Sea Salt / Black Pepper
170ml jar Marinated Artichoke Hearts, chopped
1 ½ C Spinach, chopped

Summery Chickpea Salad

7/18/2016

Summery Chickpea Salad

Prep Time: 10 Min

Whisk together the apple cider vinegar, EVOO, red pepper flakes, and dried parsley. Set aside.

Add the chickpeas, cucs, tomatoes, carrots, bell pepper, garlic, and parsley / basil to a medium sized mixing bowl. Drizzle the vinaigrette over the salad and toss everything to combine.

Season with sea salt / pepper to taste and toss again to evenly distribute the salt / pepper.

ENJOY!

Grocery List

540ml can Unsalted Chickpeas, drained and rinsed
½ Red Onion, diced
1 Bell Pepper, diced
½ English Cucumber, quartered
¼ C Carrots, shredded
2 Roma Tomatoes, seeded and diced
2 cloves Garlic, minced / pressed
¼ C Fresh Parsley, chopped
1 Tbsp. Fresh Basil, chopped

3 Tbsp. EVOO
1 ½ Tbsp. Apple Cider Vinegar
½ Tsp. Red Pepper Flakes
½ Tsp. Dried Parsley
Sea Salt / Pepper

Grilled Ricotta Sandwiches

7/15/2016

Grilled Ricotta Sandwiches

Prep Time: 10 Min

Cook Time: 4 Min

Start by preheating the grill.

Slice open the roll completely separating into top and bottom portions. Spread ricotta on both halves.

** 2 – 3 TBSP. ricotta depending on preference and size of bun.

Season each half with sea salt, pepper, red pepper flakes, and the basil / parsley.

Start with the spinach followed by the tomatoes and bell pepper strips. Place the top half on the sandwich.

Place on the grill and close the top. Rotate once through cook time for even browning on top.

ENJOY!

Grocery List

PER SANDWICH

1 Sub Roll
2 – 3 Tbsp. Ricotta Cheese
½ C Fresh Spinach
2 Thick Slices Roma Tomato
3 – 4 Strips Bell Pepper
½ Tsp. Fresh Basil. chopped
1 Tbsp. Fresh Parsley, chopped
Red Pepper Flakes
Sea Salt / Pepper

Veggie Garden Rice

7/13/2016

Veggie Garden Rice

Prep Time: 12 - 15

Cook Time: 35 - 40

In a large frying pan, add the 2 Tbsp. unsalted butter and EVOO on medium heat. Once melted and combined, add the red onion and a pinch of sea salt / black pepper. Cook 3 minutes before stirring in the garlic and continuing to cook another 2 – 3 minutes.

Add the mushrooms, tomatoes, and zucchini as well as a generous pinch of sea salt / black pepper. Cover and cook 5 – 7 minutes stirring at least once.

Stir in the rice and reduce heat to medium low. Allow the rice about 3 minutes to cook without browning or toasting too heavily. Add the red kidney beans, stock, and water and increase heat to medium. Once boiled, stir in the spice blend. Reduce heat again to medium low, cover, and simmer 15 – 20 minutes until rice is cooked.

Taste and adjust salt / black pepper if desired. Garnish with fresh parsley and ENJOY!

Grocery List

2 + 1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Red Onion, diced
2 cloves Garlic, minced / pressed
1 Zucchini, diced
½ C Button Mushrooms, sliced
2 Roma Tomatoes, seeded & diced
½ 540ml can Red Kidney Beans
1 C Low Sodium Vegetable Stock
½ C Cold Water
¾ C Long Grain White Rice
Spice Blend
- 1 Tsp. Seasoned Salt
- ½ Tsp. Chili Powder
- ¼ Tsp. Garlic Powder
- ¼ Tsp. Onion Powder
- ½ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper
Fresh Parsley - Garnish

Cheddar & Zucchini Muffins

7/11/2016

Cheddar & Zucchini Muffins

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Preheat oven to 350 F

Whisk together the dry ingredients in a medium sized mixing bowl and set aside.

Whisk together the milk, egg, butter, cheese, zucchini, basil, and garlic. Pour the wet mix into the bowl with the dry mix. Stir until all flour is mixed in.

Spray each of the 12 slots in a muffin tray with baking spray. Use an ice cream scoop to fill each of the muffin slots with batter. Top each muffin with a few shreds of zucchini and place in the oven to bake.

Bake 30 – 35 minutes.

Top each muffin with a sliced piece of fresh basil for garnish prior to service.

ENJOY!

Grocery List

1 ¾ C A.P. Flour
1 ½ Tsp. Baking Powder
1 Tsp. Baking Soda
½ Tsp. Sea Salt
½ Tsp. Black Pepper
1 Tsp. Red Pepper Flakes

1 C 2% Milk
1 Zucchini, shredded
¾ C Marble Cheddar, shredded
1 Egg
2 Tbsp. Fresh Basil, chopped + garnish
1 clove Garlic, minced / pressed
5 Tbsp. Unsalted Butter, melted

Creamy Garden Veg Dip

7/8/2016

Creamy Garden Veg Dip

Prep Time: 12 - 15 Min

Cook Time: 25 - 30 Min

Preheat oven to 375 F

Combine all ingredients in a large mixing bowl including salt and pepper to taste. (Approximately ½ Tsp. each) Use a hand mixer to combine everything until a thick, chunky dip is formed.

Transfer the dip to an appropriately sized baking dish (1 – 1 ½ qt.) making sure to smooth it out evenly. Sprinkle the remaining shredded cheddar over the dish.

Place in the oven to bake uncovered for 25 – 30 minutes until brown around the edges and bubbly.

I recommend Triscuits for dipping, they are sturdy and just salty enough.

Grocery List

177ml jar Artichokes, chopped
1 C Fresh Baby Spinach
1 Red Bell Pepper, diced
1 Yellow Onion, diced
½ Red Onion, diced
½ C Carrots, shredded
227g Plain Cream Cheese
½ C Ricotta Cheese
¼ C Mayonnaise
¾ C Marble Cheddar, shredded (1/4 C reserved for top)
1 Tbsp. Sour Cream
½ Tsp. Red Pepper Flakes
½ Tsp. Onion Powder
Sea Salt / Black Pepper