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Broccoli Tagliatelle

7/31/2023

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Broccoli Tagliatelle

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 4+ Servings

WHAT YOU NEED

450g Dry Tagliatelle Pasta Nests
1/4 C Unsalted Butter
2 Tbsp. EVOO
5 cloves Garlic, gently crushed & sliced
5 -6 Fresh basil Leaves, torn
1/2 - 1 Tsp. Red Pepper Flakes
5 C Fresh Broccoli, chopped in to smaller florets
1 x Hard Cheese Rind
1/2 Lemon, juice & zest
3/4 C Grana Padano, grated
Himalayan Salt & Cracked Pepper

DIRECTIONS

Bring a large pot of cold, generously salted water to a boil. Once boiled, drop in the broccoli and let the florets bubble away for about 7 minutes until they're vibrant and green.
While your broccoli boils, begin heating the butter, EVOO, garlic, and up to 1 tsp. pepper flakes, depending on how hot you like things, in a large, 12" skillet set to just below medium heat. (I used the full tsp.) Once heated, let everything sizzle together while stirring, for about a minute. Next, sprinkle in the torn basil leaves a good pinch of salt, and some cracked pepper, stir, and continue to cook another 30 seconds approximately.

Broccoli should be good to go now. Transfer the broccoli straight from the boiling water, to the skillet along with 1 C of the boiling water, hard cheese rind, and a pinch of salt. In the meantime, add the noodles to the pot and cook to just before al dente. Simmer the broccoli in the skillet while the pasta cooks and take a potato masher to mash up some of the broccoli in the skillet, creating a sort of broccoli sauce. You'll likely need to add up to another 1/2 c of the now, pasta water to the skillet, continuing to simmer until noodles are cooked.
Once the pasta is cooked, pluck out the cheese rind and strain the pasta directly in to the skillet. Toss the pasta together with the sauce constantly, releasing starches to thicken our sauce, until the pasta is cooked to al dente / your liking. Remove from heat and add the lemon zest, juice, grana padano, and a ladle of pasta water to help emulsify. Toss until glossy and creamy, adding additional pasta water if needed. Taste and adjust salt / cracked pepper if desired.
Serve each portion with some fresh herbs if desired and additional grated grana padano. ENJOY!

HAPPY VEG

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Taco Tortilla Casserole

7/28/2023

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Taco Tortilla Casserole

Prep Time: 20 Min
Cook Time: 70 Min

Yields: 6 Pieces

WHAT YOU NEED

18 x small Corn Taco Tortillas
528ml Mexican Pinto Beans
227g Store-Bought Prepared Guacamole
215g Old El Paso Mexican Rice
340g Beyond Meat Beef
1 Small Onion, diced + EVOO
SPICE BLEND FOR BEEF - 1 1/2 Tsp. Mexican Chili, 1 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Chipotle Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Onion Powder, Pinch Red Pepper Flakes, Himalayan Salt
1 2/3 C Monterey Jack with Habanero, shredded
1 C Extra Old White Cheddar, shredded
GARNISH - Sour Cream, Pico De Gallo, Cilantro, Tajin, Green Onions

DIRECTIONS

Empty the pinto beans in to a small, covered pot set to low. Heat until needed.
Prepare the Old El Paso rice according to package directions. Once finished, fluff and set aside.
Begin heating a Tbsp. or two of EVOO in a skillet set to just below medium. Add the diced onions, pinch of pepper flakes, and a pinch of salt, stir, and cook for 4 - 5 minutes. Drop in the Beyond Beef and break it in to crumbles as it browns. After a couple minutes, stir in all of the spices for the Beef and season with salt, making sure to coat everything in the skillet. Continue to cook until beef is browned & crumbly. Transfer to a plate / bowl until everything else is ready for assembly.
Preheat oven to 375 F

ASSEMBLY - Spray the inside of a 7" x 11" with cooking spray and layer 6 tortillas on the bottom of the dish. Ladle some of the beans over the tortillas, taking some of the bean liquid to keep things moist. Spread them around and then top with some of the rice, Beyond beef, and some of the shredded cheeses. Top with 6 more tortillas, gently pressing down to keep things tight. Ladle more beans over the tortillas followed by rice, beef, and the entire container of guac, spreading it over the entire layer. Top with shredded cheeses and top with 6 final tortillas. Press down again to ensure everything is nice and tightly packed. Pour the entire jar of enchilada sauce over the top of the dish, tapping it off the counter a few times to settle the sauce and everything else in the dish. Top with remaining cheese.

NOTE: Any leftover rice & beans can be stored in an airtight container for 3 - 4 days.
Cover and bake the casserole for 30 minutes. Remove cover and continue for 15 - 20 until cheese is melted and casserole is bubbly. Remove and set on to a wire cooling rack for 10 minutes prior to serving.
Cut in to 6 equal sized pieces. Serve each slab with some or all of the recommended garnishes. ENJOY!

HAPPY VEG

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Tex-Mex Meatloaf Sliders

7/24/2023

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Tex-Mex Meatloaf Sliders

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

Yields: 8 Sldiers

WHAT YOU NEED

340g Beyond Meat Beef
1 Piece of Bread, torn in to small chunks
215ml Red Enchilada Sauce
2 cloves Garlic, crushed & minced / pressed
1/2 small Red Onion, finely diced
1 Large, Free-Range Egg
1/4 C Italian Breadcrumbs, unseasoned
1 Tsp. Browning Sauce
2 Tsp. Tex-Mex Seasoning
1 Tsp. Dehydrated Onion Flakes
1/2 Tsp. Chipotle Powder
1/4 Tsp. Red Pepper Flakes
1 Tsp. Onion Powder
1/2 Tsp. Mexican Chili Powder
1/2 Tsp. Garlic Powder
Few Dashes Hot Sauce
2 Tbsp. Fresh Parsley, finely chopped
1/4 Tsp. Himalayan Salt
Cracked Pepper

------------- SLIDERS ---------------

8 x Brioche Slider Buns
Extra Old White Cheddar
1/2 Red Onion, finely diced
Chipotle Mayo
Himalayan Salt

DIRECTIONS

Preheat your oven to 375 F
Add the torn bread to a medium sized mixing bowl along with 6 Tbsp. enchilada sauce and mix them together until the bread is soaked in the sauce. Let it sit for a couple minutes before adding everything else to the bowl. Thoroughly mix everything together until nice and combined.
Transfer the mixture to a greased, standard sized loaf pan, and use your hands / rubber spatula to form the mixture in to a loaf shape. Spread some of the enchilada sauce over the top of the loaf and place it in to the preheated oven for 30 - 35 minutes.

Remove the loaf from the oven and set the pan on to a wire cooling rack for 10 minutes. Flip the loaf out on to your cutting board and carefully slice it in to 8, equal sized square shaped pieces.
Reduce the oven to 350 F
Place the bottoms of your brioche buns in to a baking dish that's large enough to accommodate them. Slather each one with chipotle mayo before carefully placing our square shaped pieces of meatloaf on to each one. Admittedly, I didn't measure how much white cheddar I put on each slider, so put as much or as little cheese as you'd like. Sprinkle each one with red onions and drizzle them with any remaining enchilada sauce, slap some chipotle mayo on the top bun, and close them up.

Return the sliders to the oven and bake for 10 - 15 minutes until slider tops are golden but not burnt, and cheese is melted. Remove and set on to a wire cooling rack. Sprinkle the tops of the sliders with Himalayan salt and transfer them to a serving plate.
ENJOY!

HAPPY VEG

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Zucchini & Scallion Spaghetti

7/21/2023

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Zucchini & Scallion Spaghetti

Prep Time: 15 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

4 x Servings Dry Spaghetti
3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
4 cloves Garlic, crushed & minced
2 Bunches Green Onions, sliced & separated light & dark portions
2 Yellow Zucchinis, sliced in to rounds
1/2 Lemon, zested & juiced
2/3 C White Wine
2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Basil, torn
1 C Grana Padano, finely shredded
1/2 Tsp. Red Pepper Flakes
Pasta Water
Himalayan Salt & Cracked Pepper

NOTE:

A standard serving size of spaghetti is 2 ounces. The hole in the center of the pasta fork is a great way to measure out your servings of spaghetti!

DIRECTIONS

Fill a large pot with cold, generously salted water and bring it to a boil. Leave covered.
In the meantime, begin melting the butter & EVOO together with the pepper flakes & garlic in a large skillet set to just below medium. Once heated, let everything sizzle together for 30 seconds without burning. Add the lighter portions of the green onions and a good pinch of salt and pepper. Stir and cook for 3 - 4 minutes.

Add the sliced zuccs to the skillet and season liberally with salt & cracked pepper. Stir and cook a couple of minutes until you see some nice browning action, before adding a splash of the boiling water and continuing to cook until the water has evaporated. Now, pour in the wine, lemon juice, and another good pinch of salt. Let that simmer together and at this point, drop your spaghetti in to the boiling water and cook to al dente.
Ladle some of the boiling pasta water in to the skillet as the wine evaporates to keep things simmering and a sauce developing. Once your spaghetti is cooked to al dente, strain it directly in to the skillet, taking any pasta water that comes along with you. Use tongs to stir the spaghetti in the skillet together with the zuccs & green onions. As you toss, starches are released and the sauce in the skillet will thicken.

Once the spaghetti is cooked perfectly, turn off the heat and fold in the dark portions of the green onions, lemon zest, fresh parsley, basil, and grana padano. Add a full ladle of the pasta water and start tossing to incorporate the cheese evenly in to a sauce. Add more pasta water if needed to help emulsify and create a creamy pan sauce. Your spaghetti should be nice and glossy at this point. Taste your pasta and adjust the salt if needed at this point.
For service, serve your spaghetti with loads of grated grana padano, pepper flakes, herbs, and / or green onions. ENJOY!

HAPPY VEG

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Cheesy Manicotti with Garlicky Tomato Sauce

7/17/2023

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Cheesy Manicotti with Garlicky Tomato Sauce

Prep Time: 35 Min
Cook Time: 1 Hr. 30 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

12 - 14 Manicotti Shells
1 C Pizza Mozzarella

SAUCE

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1 Large Yellow Onion, diced
1 Large Carrot, peeled & diced
2 stalks Celery, diced
8 cloves Garlic, crushed
Handful Fresh Basil, torn
1 Tbsp. Tomato Paste
2/3 C White Wine
796ml San Marzano Tomatoes
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. + Himalaya Salt

FILLING

2 x 280g Full Fat Ricotta Cheese
1/2 C Pizza Mozzarella, shredded
1/2 C Grana Padano, shredded
1 Large, Free Range Egg
1 Tsp. Italian Seasoning
1/2 Lemon, zested
3 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Himalaya Salt
Cracked Pepper
Pinch Ground Nutmeg

DIRECTIONS

SAUCE - Begin heating the butter, EVOO, pepper flakes, and garlic, in a medium sized pot set to just about medium heat. Once heated, let everything sizzle together for 30 seconds or so, before adding the onion, carrot, celery, and a good pinch of salt & pepper. Stir and cook 6 - 7 minutes before stirring in the tomato paste and continuing to cook another 2 minutes. Pour in the wine and a pinch of salt. Let the wine simmer until mostly reduced before adding the San Marzano tomatoes. Rinse out the can with water and add that to the sauce as well. Try to mash the whole tomatoes in the pot while you wait for the sauce to come to a boil. Once boiled, reduce heat to medium low, add the fresh basil & 1/2 tsp. salt, cover, and simmer 25 minutes. Use an immersion blender / Vitamix to puree the sauce until smooth. Taste and adjust salt if desired.

FILLING - Stir everything together in a medium sized mixing bowl except for the egg. Taste and adjust your salt if desired. Fold in the egg, cover, and refrigerate until assembly.
Bring a large pot of cold, generously salted water to a boil. Once boiled, add the manicotti carefully to avoid them cracking in the pot and cook about a minute less than al dente. Strain and rinse under cool water for a couple of minutes until they stop steaming and are easily handled.
Preheat oven to 350 F
ASSEMBLY - Start by ladling some of the blended sauce in to a 7" x 11" baking dish to coat the bottom of the dish entirely. Spoon your filling in to a piping bag with a large, open star shaped tip and carefully pipe filling in to each of your manicotti shells. I start from the middle on one side, working towards myself, flipping, and filling from the middle towards me on the opposite side. Once filled, nestle them in to the baking dish. Continue until all filling is utilized and you have between 12 - 14 stuffed manicotti. Ladle sauce over the manicotti to coat them entirely and top them with the 1 C pizza mozzarella.

Cover and bake for 35 minutes, remove cover, and continue for 20 + minutes until cheese is lightly browned, melted, and bubbly. Remove and set on to a wire rack to cool for 5 - 10 minutes before serving. Serve each portion with grated grana padano and fresh basil. ENJOY!

HAPPY VEG

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Spicy Jalapeno Au Gratin Potatoes

7/14/2023

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Spicy Jalapeno Au Gratin Potatoes

Prep Time: 20 Min
Cook Time: 1 Hour 45 Min

Yields: 6 Side Portions

WHAT YOU NEED

3 Large Russet Potatoes, peeled & sliced on the thinnest setting of your mandolin
2 Jalapenos, sliced in to thin rounds
1/2 Large Red Onion, sliced
170g Monterey Jack with Habanero, shredded
3/4 C Pizza Mozzarella, shredded
1 1/3 C Whipping Cream
2 Tbsp. Unsalted Butter, melted & cooled
3 cloves Garlic, crushed & minced
1 Tsp. Garlic Powder
1 Tsp. Dry Mustard Powder
Red Pepper Flakes
3/4 Tsp. + Himalayan Salt
Green Onions & Red Onions, garnish

DIRECTIONS

Preheat oven to 350 F
Whisk together the cream, butter, minced garlic, dry mustard, garlic powder, and 3/4 tsp. salt. Set aside while you prepare your potatoes.
Spray the inside of a 7" x 11" baking dish with cooking spray. Lay potato slices on the bottom of the dish to coat it entirely and sprinkle them with salt. Next, sprinkle some of the mixed cheeses and spread some jalapeno slices & sliced onions. Finish with a sprinkle of pepper flakes before building your second layer of potatoes, cheese, jalapenos, onions and pep flakes. Continue with one more layer, ending with a fourth layer of potatoes. Pour the cream mixture over the potatoes entirely and finish with your remaining cheese, sliced jals, red onions, and a good pinch of salt & pep flakes.

Cover and bake for 1 hour, 20 minutes. Remove cover and use a sharp knife to pierce through the potatoes. It should slide fairly easily through each layer. If not, leave it covered for 10 minute increments until the knife slides through each layer easily. At that point, remove cover and continue to bake 15 - 20 until bubbly and golden. Use your broiler for extra colour on top if desired.
Remove from oven and set on to a cooling rack for 5 - 10 minutes before slicing and serving. Garnish each portion with a sprinkling of red and / or green onions. ENJOY!

HAPPY VEG

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Cheesy Pepper Orzo

7/10/2023

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Cheesy Pepper Orzo

Prep Time: 10 Min
Cook Time: 15 Min

Yields: Approx. 2 Mains / 4 Sides

WHAT YOU NEED

1 1/2 C Dry Orzo Pasta
3 Tbsp. Unsalted Butter
Drizzle EVOO
3 cloves Garlic, crushed & minced
Approx. 3/4 C Pasta Water
1/2 Tsp. Red Pepper Flakes
1 Tsp. Freshly Ground Mixed Peppercorns
1 C Grana Padano, finely shredded
Himalayan Salt to Taste
Pea Shoots - Garnish

DIRECTIONS

Fill a large pot with cold, generously salted water, cover, and bring to a boil on medium high heat.
Begin heating the cracked pepper in a 12" skillet set to just below medium heat. Stir and let the pepper toast in the skillet for 2 -3 minutes., It should be fragrant, but don't let it burn. Next, add the butter, EVOO, pepper flakes, garlic, and a good pinch of salt to the skillet. Once melted, stir and cook for 30 seconds - 1 minute without burning the garlic.

Add about 1/4 C of the boiling water to the skillet and let that simmer while you add your orzo to the boiling water. Continue to stir the skillet, adding another splash of pasta water if needed until the orzo is al dente.
Once the pasta is al dente, strain it directly in to the skillet along with roughly 1/2 C pasta water and a good pinch of salt. Continuously stir and toss the orzo in the skillet, releasing starches in to the skillet as the liquids evaporate. Once the orzo is perfectly cooked, remove the skillet from the heat. Add the grana padano to the skillet along with 1/4 c pasta water (to start) and toss until cheese is melted, orzo is coated, and any sauce in the skillet is starchy and rich. Add additional pasta water if needed / desired to reach your desired sauciness. Taste and adjust salt to taste.
Serve each portion garnished with additional grana padano, pep flakes, cracked pep, and fresh pea shoots. ENJOY!

HAPPY VEG

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Summer BBQ Jacket Potatoes

7/7/2023

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Summer BBQ Jacket Potatoes

Prep Time: 20 Min
Cook Time: 1 Hour +

Yields: 4 Potatoes

WHAT YOU NEED

4 Good Sized Russet Potatoes + high smoke oil, salt, pepper, pep flakes
398ml Baked Beans in Tomato Sauce
2 Cobs of Fresh Corn
2 C + Vintage White Cheddar, shredded
2 x 300g Packages Shredded Jackfruit
For the Jackfruit - ( EVOO, 4 cloves Garlic, minced, Pinch Red Pepper Flakes, Cr. Pepper, 1 C + Store Bought Hickory BBQ Sauce, Salt To Taste )
Slaw - ( 317g Coleslaw Mix, 1/4 C Mayonnaise, 1 - 2 Limes, Salt & Cracked Pep to Taste)
Unsalted Butter
Store Bought Chipotle Mayo
Green Onions, garnish

DIRECTIONS

Preheat your oven to 425 F.
Get your russets on a baking sheet and pierce them all over with a fork. Rub them down with your oil of choice and season them liberally with Himalayan salt, cracked pepper, and pep flakes. Place them in to the oven to bake for 1 hour +, flipping them occasionally. Test the potatoes after about an hour, if they're not quite cooked, continue for 10 minute increments until fork tender. This will depend on their size. With about 20 minutes remaining in the cook time, clean your cob corn and add it to the oven along with the taters.
Empty the beans in to a small, covered pot set to low. Keep warm until service.
SLAW - Add the mayo and juice of 1 - 2 limes, (depending on how juicy they are), to a small mixing bowl. Sprinkle in your shredded coleslaw mix, toss, and season with salt & pep to taste. Cover and refrigerate until service.

---------------Start your jackfruit with 15 mins of cook time remaining on your potatoes------------------

JACKFRUIT - Begin heating a Tbsp. or so of EVOO, along with the garlic & pep flakes in a small skillet set to just below medium. Once heated, let the garlic sizzle for 30 + seconds without burning. Add your shredded jackfruit to the skillet and season with salt & cracked pepper. Stir and cook 6 - 7 minutes before pouring in the bbq sauce. Stir and let the jackfruit simmer in the sauce until the sauce has reduced a bit and jackfruit is cooked. Taste your jackfruit and adjust the salt / pepper if desired.
For service. Start by splitting open your fluffy russets and scoring the insides. Next, add your desired amount of unsalted butter to each potato, allowing it to melt for a few seconds. Start by ladling some of the baked beans over the potatoes, followed by a generous scoop of the bbq jackfruit. Split the cheese between the four potatoes, shredding and adding more cheese if desired. Next, strip the corn from the cobs and toss it with a little butter and salt. Split the corn between the potatoes. To finish, pile on the slaw, drizzle with chipotle mayo, and garnish with green onions.
ENJOY!

HAPPY VEG

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Mediterranean Pasta Salad

7/5/2023

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Mediterranean Pasta Salad

Prep Time: 20 Min
Cook Time: 10 Min

Yields: 4 + Servings

WHAT YOU NEED

3 C Dry Vesuvio Noodles (Sub any larger noodle)
140g Feta Cheese
2 Roma Tomatoes, chopped
1 Bell Pepper, chopped
1/2 English Cucumber, halved and sliced in to half moons
1 small Red Onion, chopped
2 Tbsp. Kalamata Olives, chopped
2 Pepperoncini Peppers, sliced
1/4 C Fresh Parsley, chopped
1 Tbsp. Fresh Dill, chopped
2/3 C EVOO
2 Tbsp. Red Wine Vinegar
1/2 Lemon, juice
1 Tsp. Manuka Honey
1 Tsp. + Dijon Mustard
1 clove Garlic, crushed & minced
1/2 Tsp. Dried Oregano
1/4 Tsp. + Himalayan Salt
Pea Shoots - Garnish
Lemon Wedges for Service
Pepper Flakes & Cracked Pepper to Taste

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled, add the vesuvio pasta and cook to al dente. Strain and rinse under cold water until cool.
In your large serving bowl, whisk together the EVOO, vinegar, lemon juice, garlic, dried oregano, honey, salt, dijon, and cracked pepper / pepper flakes.
Chop all of your veggies and toss them right in to the bowl with the vinaigrette along with the feta cheese & fresh herbs. Drop in your pasta and stir everything together until combined and nicely coated.

If serving right away, taste and adjust salt / pepper if desired & garnish with lemon wedges and fresh pea shoots. Otherwise, cover and refrigerate until needed. Make sure to taste it prior to service so you can adjust to your liking if desired.
Remaining salad can be left covered in the fridge for 3 - 4 days. ENJOY!

HAPPY VEG

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Homemade Hamburger Helper

7/2/2023

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Homemade Hamburger Helper

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
1 Large Carrot, peeled & diced
1 Bell Pepper, diced
2 cloves Garlic, crushed & minced
340g Beyond Meat Beef
2 Heaping Tbsp. Tomato Paste
1 Tbsp. All Purp. Flour
1/2 C White Wine
Just About 3 C PC Brand Plant-Based Beef Broth
2/3 C Whipping Cream, room temperature
1 2/3 C Dry Ditali Noodles
2/3 C Pizza Mozzarella, shredded
1 C Old White Cheddar, shredded
SPICES - 1 Tsp. Onion Powder, 1 Tsp. Sweet Paprika, 1 Tsp. Mexican Chili Powder, 1/2 Tsp. Dehydrated Onions, 1/2 Tsp. Garlic Powder
1/2 Tsp. + Himalayan Salt
1 Bay Leaf
Cracked Pep
Fresh Parsley, chopped

DIRECTIONS

Preheat the EVOO, minced garlic, and pepper flakes, in a large, 12" skillet set to just below medium. Once heated, let everything sizzle for 30+ seconds before adding the onion, carrot, celery, bell pepper, and a good pinch of both salt & pepper. Stir and cook until starting to go soft, 5 - 6 min. Make a well in the center and drop in the beef. Season with salt & pep, and break up in to smaller crumbles as it browns, stirring everything together after a few minutes.

Add the tomato paste & the spices, stirring to coat / combine everything. Let that cook for a minute or two before stirring in the flour until it's thoroughly mixed in. Continue for another minute or so before pouring in the wine. As the wine simmers, scrape the bottom of the skillet to loosen up and flavour bits. Once the wine is mostly absorbed, go ahead and add the broth & whipping cream. Stir and bring the skillet to a boil. Once boiled, stir in the 1/2 tsp. salt, dry ditali pasta, and bay leaf, and reduce to simmer.
Simmer uncovered until pasta is cooked to your liking and liquid has reduced to a sauce. Roughly 12 - 16 minutes, test your noodles often to make sure they don't overcook!

Remove the skillet from the heat and pluck out the bay leaf. Stir in the mozz and cheddar until gooey and combined. Set aside to cool for 5 minutes before serving & make sure to taste / adjust salt / pepper if desired.
Serve with fresh parsley if desired. ENJOY!

HAPPY VEG

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