Blog Archives - HAPPY VEG

Creamy White Wine Fettuccine

7/21/2021

NOTE: A "standard" serving size of fettuccine is 2 ounces. However, I find that 2 ounces is rarely enough if I'm really hungry, so I'd expect closer to 3 or 3 1/2 ounces per person. I wrote the recipe using the standard serving size but feel free to increase if you are extra hungry like I usually am ;)

Creamy White Wine Fettuccine

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

Yields: 4+ Servings

Fill a large pot with cold, salted water, cover, and bring to a boil on medium high heat.

In a large skillet, begin heating the butter, pepper flakes, thyme sprigs, garlic, and EVOO together over medium heat. Once hot and sizzling, stir and cook for about a minute before stirring in the onions along with a pinch of salt. Stir and cook 5 minutes.

Stir in the mushrooms and season with a generous pinch of sea salt & cracked pepper. Continue to cook until mushrooms have cooked down, released liquids, and caramelized a touch (about 5ish minutes).

Stir in the flour, continuing to stir for about a minute to cook out the raw flour flave. Remove the pan from the heat and carefully pour in the white wine (it might splash a little). Whisk everything together, making sure to break up any clumps of mushrooms / flour. Switch to a spatula and scrape up and flour that stuck to the pan. Bring this to a boil and once boiled, reduce heat to medium low, and simmer for about 3 - 5 minutes.

Add the pasta to the boiling water and cook to al dente according to package directions. In the meantime, pour the room temperature cream & garlic powder into the white wine sauce and once incorporated, bring it to temperature in the skillet. Let that simmer now for another 3 - 5, or until the fettuccini is cooked. (If the sauce is not thick enough, allow it another couple of minutes and strain the pasta separately, reserving some of the pasta water) Strain the pasta directly from the boiling water to the skillet, taking along some pasta water with you. Sprinkle in the grana & white cheddar, continuing to toss as the pasta is cooking in the sauce. Remove from the heat and stir in the fresh basil & parsley. Taste and add additional salt / pepper if desired.

Serve garnished with additional herbs and some grated grana Padano cheese. ENJOY!

Grocery List

8 oz. + Dry Fettuccine
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
4 cloves Garlic, crushed & sliced
227g Cremini Mushrooms, sliced
3 sprigs Fresh Thyme
1 C Dry White Wine
1 C Whipping Cream, room temperature
1 Heaping Tbsp. AP Flour
½ C Grana Padano, grated
½ C Extra Old White Cheddar, shredded
¼ C Fresh Parsley, chopped
1 Tbsp. Fresh basil, chopped
1 Tsp. Garlic Powder
½ Tsp. Red Pepper Flakes
Sea Salt & Cracked Pepper

Spinach & Artichoke Mac & Cheese

7/19/2021

Spinach & Artichoke Mac & Cheese

Prep Time: 15 Min
Cook Time: 45 - 50 Min

Yields: 4+ Servings

Preheat oven to 350 F

In a glass measuring cup, whisk together the room temperature cream, milk, 2 Tbsp. of the melted butter, dry mustard, garlic powder, eggs, some cracked pepper, and ½ tsp. sea salt. Set aside.

Bring a large pot of cold, heavily salted water to a boil over medium high heat. Cover until needed. Boil the rotini for about a minute less than what the box recommends for al dente.

In the meantime, begin heating the remaining tbsp. of butter, fresh garlic, pepper flakes, and a drizzle of EVOO in a skillet set to just below medium. Once heated and the garlic is sizzling, let that go for a minute before stirring in the onions along with a pinch of salt and pep. Stir and cook for about 4 minutes before adding the artichokes and another pinch of s & p. Continue to stir and cook for 3 – 4 minutes. Add the spinach, cover, & cook until spinach is wilted, about 2 – 3 minutes. Remove from heat.

Strain the noodles and turn off the heat. Return the noodles to the pot and place the pot back on the burner that should still be quite warm. Pour in the milk / cream mixture and begin stirring everything together. Next, fold in the cooked down spinach & artichoke mixture. Sprinkle in the 3 cheeses, reserving about ¼ C + for the top. Once combined, pour the creamy rotini into a 3 ½ qt. circular baking dish that has been sprayed with cooking spray. Alternately, you could use a 9” by 13” rectangular dish. Just so long as it can accommodate the pasta.

Sprinkle the top of the rotini with the reserved cheese and place into the oven to bake for 35 – 40 minutes until bubbly and some golden-brown action on top. Remove and set onto a wire cooling rack for 10 minutes before slicing into. Serve garnished with some fresh chives or parsley and ENJOY!

Grocery List

4 C Dry Rotini Pasta
3 Tbsp. Unsalted Butter, melted & room temp
EVOO
1 Small Yellow Onion, chopped
3 cloves Garlic, crushed & minced
2x 142g Baby Spinach
398ml can Artichoke Hearts, chopped
3 Large Free-Range Eggs
1 C Whipping Cream, room temp
½ C 2% Milk, room temp
1 ¼ C Extra Old White Cheddar, shredded
¾ C Gouda, shredded
1 C Pizza Mozzarella, shredded
½ Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Tsp. Dry Mustard Powder
½ Tsp. + Sea Salt
Cracked Pepper

Broad bean & White Wine Sautee

7/17/2021

Broad Bean & White Wine Sautee

Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 4+

Begin heating the butter, EVOO, garlic, and pepper flakes in a 12” skillet set to medium. Once heated, let the garlic sizzle for about a minute before stirring in the onions and a pinch of salt & pepper. Stir and cook 5 minutes before adding the beans along with another good pinch of salt and pepper. Stir and cook for 5 more minutes.

Pour in the wine and let it bubble rapidly for a minute or so before adding in the vegetable broth and a good pinch of salt and pepper. Once the liquid begins to boil again, reduce the heat to medium low. Stir in half of the fresh parsley & dill, cover, and simmer for about 15 minutes. Remove cover and continue to simmer another 5 – 10 minutes so the liquid reduces even more.

Turn off the heat and stir in the lemon juice & zest, old cheddar, and remaining parsley & dill. Taste and adjust salt / pepper if desired. Crumble feta over the skillet and serve. ENJOY!

Grocery List

2x 540ml can Broad Beans, drained & lightly rinsed
2 Tbsp. Unsalted Butter
1 Tbsp. + EVOO
1 Yellow Onion, chopped
3 cloves Garlic, crushed & minced
1 C Dry White Wine
¼ C Low Sodium Vegetable Broth
1 Lemon, zested & juiced
1 Tbsp. Fresh Dill, chopped
¼ C Fresh Parsley, chopped
1/3 C Feta Cheese, crumbled
¼ C Extra Old White Cheddar, shredded
¾ Tsp. Red Pepper Flakes
Sea Salt & Cracked Pepper

Refried Black Bean Tacos

7/13/2021

Refried Black Bean Tacos

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 15+ Tacos

Preheat oven to 400 F . Once preheated, husk the corn and make sure to remove as much silk as possible. Place directly on middle oven rack and cook for 25 minutes, flipping once.

Empty the refried beans into a medium sized pot. Set to medium low, cover, and simmer until needed.

Wrap the tortillas in tinfoil and once the corn is ready, turn off the oven, remove the corn, and place the tortillas in the oven until service.

Strip the corn from the cob and add it to a medium sized bowl along with the lime juice & zest, mayonnaise, cilantro, feta, and most of the chopped green onions. Sprinkle with a generous amount of Tajin spice, stir, and taste. Season with additional Tajin or add sea salt if desired.

For service, slather about a tablespoon and a half or so of the refried beans on your tortillas, followed by some of the shredded cabbage. Scoop some of the esquites (corn salad), give a drizzle of the lime crema if desired, and garnish with remaining green onions and additional cilantro / feta if desired. ENJOY!

Grocery List

2x 454g Refried Black Beans
2x 10 Small Yellow Corn Tortillas
2 C Red Cabbage, shredded
2 Cobs Fresh Peaches & Cream Corn
200g Feta Cheese, crumbled
2 Limes, zested & juiced
1 ½ Bunches Green Onions, sliced
¼ C Fresh Cilantro, chopped
2 Tbsp. Mayonnaise
Tajin Spice
Sea Salt
OPTIONAL – Store bought Cilantro Lime Crema

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Zima Tomato Summer Salad

7/9/2021

Zima Tomato Summer Salad

Prep Time: 15 Min
Cook Time: N/A

Yields: 4 Servings

In desired serving bowl, begin by whisking together the EVOO, lemon juice, lemon zest, garlic, red wine vin, salt, pepper flakes, and honey. Next, add the tomatoes, cukes, red onions, bocconcini (halved if not the mini ones!) , parsley, and basil. Toss everything together, taste and adjust salt if desired, and serve topped with the crumbled feta. ENJOY!

Grocery List

1 Pint Zima Grape Tomatoes, halved lengthwise (Sub Grape Tomatoes if Zima Are Not Available)
200g Bocconcini
½ English Cucumber, chopped
½ Red Onion, diced
100g Feta Cheese, crumbled
¼ C Fresh Parsley, chopped
1 Tbsp. Fresh basil, chopped
¼ C EVOO
2 cloves Garlic, crushed & minced / pressed
1 Lemon, zested & juiced
Splash Red Wine Vinegar
1 Tsp. Honey
¼ Tsp. Red Pepper Flakes
¼ Tsp. Sea Salt

Mac & Cheese Stuffed Meatloaf

7/7/2021

You'll need to have some leftover mac and cheese for this recipe. Below are some links to my fave mac and cheese recipes for y'all to prepare the night before <3
www.thehappyveg.ca/recipes/southern-mac-n-cheese

www.thehappyveg.ca/recipes/hot-pepper-mac-and-cheese

www.thehappyveg.ca/recipes/july-05th-2021

Mac & Cheese Stuffed Meatloaf

Prep Time: 15 Min
Cook Time: 45 - 50 Min

Preheat oven to 350 F

In a large bowl, mix together all of the ingredients except for the cold mac and cheese. Once combined, split it into two equal sized portions.

Spray a baking sheet with non-stick cooking spray. Free form half of the meatloaf mix on the baking sheet followed by hollowing out the center to accommodate the mac and cheese. Simply push the meatloaf from the middles, to the edges creating a sort of wall of meatloaf around this well.

Place the mac and cheese in the well, slicing it into necessary pieces to fit it all inside. Next, take the remaining half of the meatloaf mix and cover the mac and cheese. Use your hands to press the meatloaf around the mac and cheese, making sure to seal it on all sides.

Once you’re satisfied with your shape. Place the meatloaf into the oven to bake. Bake for 20 minutes. In the meantime, whisk together the glaze. Remove the loaf from the oven and brush it with the ketchup glaze. Return it to the oven to bake for 15 minutes, remove it, and glaze it one last time. Return the loaf to the oven for another 10 – 15 minutes until cooked through and glaze looks caramelized.

Remove and let cool for 10 or so minutes before slicing and serving. ENJOY!

Grocery List

Approx. 3 C Leftover Mac And Cheese
340g Beyond Meat Beef
½ Yellow Onion, finely diced
3 cloves Garlic, grated
¼ C Fresh Parsley, chopped
1 Piece White Bread, torn up
½ C Italian Seasoned Breadcrumbs
1 Large Free-Range Egg, beaten
¼ C + 2 Tbsp. 2% Milk
1 Tbsp. Worcestershire Sauce
1 Tsp. Italian Seasoning
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
1 Tsp. Dry Mustard Powder
¼ Tsp. Red Pepper Flakes
½ Tsp. Sea Salt

GLAZE

1/3 C Ketchup
1 Tbsp. Red Wine Vinegar
1 Tsp. Manuka Honey
Splash Worcestershire Sauce

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July 05th, 2021

7/5/2021

4 Cheese Baked Mac And Cheese

Prep Time: 15 Min
Cook Time: 50 - 55 Min

Yields: 4 - 5 Servings

Preheat oven to 350 F

Whisk together the cream, eggs, melted butter, cayenne, salt, mustard, garlic powder, and desired amount of pepper. Set aside while noodles cook.

Bring a large pot of cold, salted water to a boil over medium high heat. Once boiled, add the noodles and cook about 2 minutes less than what the package recommends. Turn off the heat and strain the noodles. Return the noodles to the warm pot over the burner that is now off. Pour in the egg / cream mixture and slowly stir in the cheese, reserving about ½ C of combined cheeses for the top.

Spray a 3 qt. baking dish (rectangular, circular) with cooking spray and pour in the mac and cheese. Top with the reserved cheese and place into the oven to bake uncovered.

Bake 35 – 40 minutes until golden on top. Remove from oven and place on a wire cooling rack for 10 minutes prior to slicing into and serving. Garnish servings with freshly chopped chives. ENJOY!

Grocery List

2 C Dry macaroni Noodles
¼ C Unsalted Butter, melted & at room temp
1 1/3 C Whipping Cream
3 Large Free-Range Eggs
1 ½ C Extra Old Cheddar, shredded
1 C Gouda, shredded
1 C Jalapeno Cheddar, shredded
½ C Grana Padano, shredded
¼ Tsp. Cayenne
1 Tsp. Dry Mustard Powder
1 Tsp. Garlic Powder
½ Tsp. Sea Salt
Cracked Pepper
Fresh Chives, chopped - Garnish

Coconut Green Curry Ramen Bowls

7/3/2021

Coconut Green Curry Ramen Bowls

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

Yields: 4 Servings

Fill a large pot with cold, salted water, cover, and set to medium high heat.

In the meantime, begin melting 4 Tbsp. coconut oil in a large frying pan set to medium. Once melted, add the red Thai chilis, garlic, light portions of the green onions, ginger paste, lemon grass paste, and a good pinch of sea salt. Stir and cook for 4 minutes. Add the green curry paste and continue to cook for another 3 minutes, stirring often. Pour in the coconut milk and 2 cups broth. Bring to a boil. Once boiling, reduce heat to medium low, season with sea salt, and simmer for 15 minutes, stirring occasionally. Finish with the juice of 1 of the limes, taste, and adjust salt if needed.

Drop the corn, snow peas, and edamame into the boiling water. Prepare an ice bath and strain the edamame & snow peas after 4 minutes into the ice bath to prevent continued cooking. Strain the corn after approximately 5 minutes and set it onto a wire cooling rack. Once the corn is cool, cut it off the cob.

In a medium sized frying pan, begin heating the remaining Tbsp. of coconut oil on medium heat. Wrap the tofu in paper towel and press it to release some of the liquid. Cut the tofu into about ½” sized cubes and drop them into the coconut oil (in 2 batches) until crispy. Make sure to only flip them once they naturally release form the pan or they will fall apart. Transfer them to a paper towel lined plate and season them with sea salt. Now, quickly fry the bok choy in batches until all leaves are wilted and stems are a little tender.

Lastly, drop your ramen bricks into the boiling water, 1 at a time until tender according to package directions.

For service, begin by placing the cooked ramen in serving bowls and ladling over a generous amount of the ramen broth. Next, you can set it up however you would like using the bok choy, crispy tofu, corn, edamame, snow peas, fresh cilantro, dark portions of the green onions, a lime wedge, and additional chilis if desired. ENJOY!

Grocery List

4 Tbsp. Coconut Oil
4 Standard Sized Ramen Bricks
2 x 400ml Full Fat Coconut Milk
2 C + PC Brand Plant-Based Chikn Broth
8 Red Thai Chilis, thinly sliced
4 cloves Garlic, smashed & minced
2 bunches Green Onions, sliced & separated light & dark portions
8 Tbsp. Green Curry Paste
2 Tbsp. Lemongrass Paste
1 Tbsp. Ginger Paste
4 Heads Baby Bok Choy, pulled apart
200g package Snow Peas
350g Extra Firm Tofu
2 C Frozen Edamame Beans
2 Cobs Fresh Peaches & Cream Corn
2 Limes
Sea Salt

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