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Loaded Brunch Jacket Potato

8/29/2021

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Loaded Brunch Jacket Potato

Prep Time: 10 Min
Cook Time: 1 Hour +

Yields: 1 Potato

WHAT YOU NEED

1 Large Russet
1 Large Free-Range Egg
Sour Cream
EVOO
¾ C Baked Beans
½ C Extra Old Cheddar, shredded
4 – 5 Cremini Mushrooms, sliced
Diced Red Onion
Fresh Chives, sliced
Pepper Flakes
Sea Salt / Cracked Pepper

DIRECTIONS

Preheat oven to 400 F

Poke the russet potato several times with a fork looking for the thickest areas of the potato. Place it on a baking sheet and brush it with EVOO. Season liberally with sea salt.

Bake for 1 Hour, flipping halfway through.

In the meantime, heat the beans in a small sauce pot set to medium low. Once heated, leave them covered on the lowest setting until needed.

Heat a little EVOO in a frying pan set to just below medium and add the sliced mushrooms. Season them with sea salt, cracked pepper, and pepper flakes. Stir and cook about 5 minutes or until they have cooked down to desired doneness. Move them to the side and crack in the egg. Season the egg with salt, pepper, and pepper flakes. Cook until whites have set, and yolk is cooked to desired doneness.

For service, slice open the russet and take a fork to some of the flesh to break it up a little. Stuff it with the cheese followed by pouring over the baked beans. Top with fried mushrooms, a drizzle of sour cream, diced red onion, fried egg, and some chives to finish everything off. ENJOY!

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BAKED BEAN JACKET POTATO

8/27/2021

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Baked Bean Jacket Potatoes

Prep Time:
Cook Time:

Yields: 1 Serving

WHAT YOU NEED

3/4 - 1 Cup Prepared Baked Beans
1 Tbsp. Unsalted Butter
Shredded Extra Old Cheddar
Sour Cream
Chipotle Crema
Green Uns
Salt, Pep, Pep Flakes
EVOO

DIRECTIONS

Preheat oven to 400 F
Scrub the potato, pat it dry, and place it on a baking sheet. Poke it several times with a fork in the thickest areas of the potato. Drizzle with EVOO and season liberally with sea salt, pepper, and pep flakes.
Bake for 30 minutes, flip, and continue to bake for 30+ minutes until easily pierced with a fork.
Warm up the beans with 10 minutes left on the potato's cook time.
For service, slice open the potato lengthwise and press both ends to squeeze the potato open. Take a fork to the flesh to break it up a little and add the unsalted butter.
Sprinkle half of your shredded cheddar and pour over the baked beans. Sprinkle over the remaining cheddar followed by a drizzle of sour cream, chipotle sauce, and a finishing garnish of green uns.

HAPPY VEG

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Poutine Baked Potato

8/25/2021

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Poutine Baked Potatoes

Prep Time: 5 Min
Cook Time: 1 Hour +

Yields: 1 Serving

Sorry y'all, but can we appreciate that oozing actsch?

WHAT YOU NEED

1 Large Russet Potato
Cheese Curds (Has to be curds, no shreds allowed)
1/2 C + Prepared vegetarian Gravy
EVOO
Fresh Chives, chopped
Sea Salt, Pepper, Pepper Flakes

TIP: Some of the powdered "meat" gravy mixes (I know, they're terrible for us but they're so good and quick) don't actually contain any animal products. Read the ingredients y'all!

DIRECTIONS

Preheat oven to 400 F
Scrub the russet and pat it dry. Poke the potato several times with a fork, looking for the thickest portions of the potato.
Place the pierced potato on a baking sheet and drizzle it generously with EVOO. Season heavily with salt, pep, and pep flakes.
Bake for 30 mins, flip, and finish baking for 30 + minutes until a fork pierces easily.
With 10 minutes to spare, prepare your gravy according to package / can directions. Once heated and thickened, set to low and leave covered.
Slice the russet open lengthwise and carefully press it open at both edges. Take a fork to the flesh to break it up before stuffing it with your desired amount of curds. (The more the merrier y'all)
Pour over your gravy and garnish with fresh chives.

HAPPY VEG

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Mexican Loaded Jacket Potato

8/23/2021

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Mexican Loaded Jacket Potato

Prep Time: 10 Min
Cook Time: 1 Hour

Yields: 1 Serving

Preheat oven to 400 F. Scrub and dry your potato before placing it on a baking sheet. Pierce the potato several times using a fork, looking for the thickest areas of the potato. Drizzle with EVOO and season liberally with sea salt. Bake for approximately 1 hour, flipping halfway. A fork should insert easily.

Warm up the beans in a small, covered saucepot set to medium low. Leave on low until needed.

For service, slice open the potato and take a fork to the flesh to break it up a little. Add the butter and let it melt for a minute before stuffing it with the cheddar. Next, pour over the pinto beans followed by (optional) drizzles of chipotle crema and cilantro lime crema. Top with prepared esquites salad, additional green onions, a couple pickled onions, and Tajin spice.

ENJOY!

Grocery List

1 Large Russet Potato
1 Tbsp. Unsalted Butter
¾ C Mexican Pinto Beans
½ C Extra Old Marble Cheddar, shredded
ESQUITES -- RECIPE LINK --- www.thehappyveg.ca/recipes/esquites
Tajin Spice
Pickled Onions
Green Onions, sliced
Chipotle Crema
Cilantro Lime Crema

SHOP INGREDIENTS

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BBQ Jackfruit Tacos with Baked Beans & Slaw

8/17/2021

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BBQ Jackfruit Tacos with Baked Beans & Slaw

Prep Time: 20 Min
Cook Time: 30 Min

Yields: 12 Tacos

Prepare the jackfruit by cutting off the hard center portions and popping out any of the seeds from the flesh. Now, begin heating the EVOO in a medium sized pot set to just about medium heat. Once heated, add the onions and a good pinch of se salt / pepper. Stir and cook for 5 minutes. Add the jackfruit along with the chili powder, oregano, garlic powder, onion powder, and another good pinch of salt and pepper. Stir and cook for another 4 or so minutes before pouring in the BBQ sauce & plant-based broth. Once this comes to a little boil, reduce the heat to medium low, cover and simmer for 20 – 25 minutes. Remove cover and continue to simmer for 5ish more minutes until sauce has reduced and jackfruit is tender. Use a fork to shred up any large pieces of jackfruit. Taste and adjust salt if desired.

While the jackfruit cooks, empty the contents of the baked beans into a small pot set to medium low. Cover and simmer until assembly.

For the slaw, add the mayo, lime juice & zest, and white wine vinegar to a medium sized mixing bowl. Add the shredded coleslaw mix and toss. Sprinkle in desired amount of Tajin spice and sea salt to taste. Refrigerate until assembly.

Heat up the tortillas by wrapping them in paper towels and microwaving them until malleable or preheat the oven and wrap them in foil for a few minutes.

For service, drop a heaping Tbsp. of the BBQ jackfruit onto the taco followed by a scoop of the baked beans. Sprinkle over some of the shredded cheddar, a drizzle of sour cream / prepared crema, and top with the crispy slaw and green onions. ENJOY!

Grocery List

12 Small Corn Soft Taco Shells
2x 398ml can Young Jackfruit
398ml can Baked Beans in Tomato Sauce
1 Tbsp. EVOO
1 Yellow Onion, diced
¾ C Extra Old Cheddar, shredded
1 C Prepared BBQ Sauce
1/3 C PC Brand Plant-Based Chicken Broth
1 Tsp. Chili Powder
1 Tsp. Dried Oregano
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
Sea Salt & Cracked Pepper
½ Bunch Green Onions, sliced
Sour Cream or Prepared Cilantro Lime Crema

SLAW

397g Coleslaw Mix (Shredded Cabbages)
2 ½ Tbsp. Mayonnaise
1 Lime, juice & zest
1 Tbsp. White Wine Vinegar
Tajin Spice
Sea Salt to Taste

SHOP INGREDIENTS

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Meaty Bolognese + Bolognese Penne Pasta Bake

8/13/2021

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Bolognese Sauce

Prep Time: 25 Min
Cook Time: 1 Hr 20 Min +

Preheat a medium – large sized pot to medium heat and drop in the beyond beef. Break it up as it cooks and flip it often to ensure even browning. Cook for about 6 minutes until nice and golden. Transfer the cooked beef to a plate and return the pot to the heat. Add in 2 Tbsp. of EVOO (more if the reserved beef “grease” wasn’t abundant) and once heated, add the onion, carrot, celery, bell pepper, pepper flakes, and a generous pinch of salt and pep. Stir and cook for 5 or so minutes.

Make a well in the center of the pan and drop the garlic in. Once that starts to sizzle, cook for about a minute and then add the mushrooms and another good pinch of salt & pep. Let the mushrooms cook for 3 – 4 minutes and stir in the tomato paste, continuing to cook for another minute or two. Return the beef to the pan and pour in the red wine. Stir and cook until the wine is mostly reduced before stirring in the crushed tomatoes, beef broth, and cream.

Bring to a boil and once boiled, add the ¾ Tsp. sea salt, garlic & onion powders, nutmeg, cinnamon, bay leaf, and additional cracked pepper. Reduce heat to medium low and simmer for a minimum of one hour but the longer the better. Cook until sauce is reduced to desired consistency.

Taste and adjust salt / pepper if desired. ENJOY!

Grocery List

340g Beyond Meat Beef
2 Tbsp. + EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell pepper, diced
1 Carrot, peeled & diced
227g Cremini Mushrooms, diced
3 cloves Garlic, crushed & minced / pressed
1 Tbsp. Tomato Paste
½ C Red Wine
½ 796ml can Crushed Tomatoes Without Salt
1 C PC Brand Plant-Based Beef Broth
½ C Whipping Cream, room temp
½ Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
¼ Tsp. Nutmeg
¼ Tsp. Cinnamon
1 Bay Leaf
¾ Tsp. + Sea Salt
Cracked Pepper

Mozzarella Bolognese Penne Bake

Prepare Bolognese sauce recipe above.
Boil to Al Dente Penne Pasta (You'll Need About 7 C Cooked)
Preheat oven 375 F
Shred 2 C Pizza Mozzarella

Toss penne together with desired amount of Bolognese sauce until nice and heavily coated. Sprinkle in 1 1/2 c of the shredded mozzarella and stir to combine.
Spray a 3 qt. rectangular baking dish with cooking spray and pour in the cheesy penne. Tap the dish off the counter a few times to settle everything into the pan.
Top with remaining shredded mozz.
Cover and bake for 25 minutes.
Remove cover and continue to bake for 10 - 15 minutes until golden on top.
Garnish with fresh herbs like basil & parsley.
Serve up with additional herbs and some grated grana padano or other hard cheese.
ENJOY! <3

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Garlic, Cheddar & Thyme Gnocchi And Cheese Skillet Bake

8/9/2021

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Garlic, Cheddar, & Thyme Gnocchi & Cheese Skillet Bake

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 5+ Servings

Preheat oven to 350 F

Whisk together the cream, eggs, room temperature melted butter, chopped thyme, garlic, pep flakes, sea salt, mustard, garlic powder, diced onions, and desired amount of cracked pepper. Set aside.

Bring a large pot of cold, salted water to a boil over medium high heat. Once boiled, add the gnocchi and let them cook for barely 2 minutes before straining them. Turn off the heat, return the gnocchi to the pan and place it back on the burner that is now off. Pour in the cream mixture and stir. (It will look liquidy). Next, fold in the cheeses, reserving about 1/3 C to sprinkle on top.

Transfer the cheesy gnocchi to a greased 12” skillet. Tap the skillet off the counter a few times to allow everything to settle. Also, take a rubber spatula and move gnocchi around so that they’re evenly distributed around the skillet. I stripped a couple more thyme sprigs and sprinkled the leaves over top before topping with reserved cheese.

Bake uncovered for 35 – 40 minutes until golden brown on top. Remove skillet and place on a wire cooling rack for 10 minutes before slicing into. Serve garnished with additional fresh thyme & / or chopped, fresh chives. ENJOY!

Grocery List

750g Dry Gnocchi
½ Yellow Onion, diced
4 cloves Garlic, crushed & minced / pressed
1 ½ C Whipping Cream
3 Large Free-Range Eggs
¼ C Unslated Butter, melted & room temperature
5 – 7 sprigs Fresh Thyme, leaves chopped
¾ C Pizza Mozzarella, shredded
1 C Extra Old Marble Cheddar, shredded
1 C Extra Old White Cheddar, shredded
2 Tsp. Dry Mustard Powder
½ Tsp. Red Pepper Flakes
½ Tsp. Garlic Powder
About ½ Tsp. Sea Salt
Cracked Pepper
Fresh Chives, chopped

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Thick & "Meaty" Chili

8/6/2021

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Thick & "Meaty" Chili

Prep Time: 20 Min
Cook Time: 70 - 75 Min

Begin heating a 12” skillet set to medium heat and drop in the Beyond Beef. Break up and cook until nice and brown. (About 6 or so minutes) Scoop the beef out of the skillet and return it to the heat, adding in the butter & EVOO and letting that melt together with the reserved “beef” grease.

Once heated, add the onion, celery, and bell pepper to the pan along with the red pepper flakes and a good pinch of salt and pep. Stir and cook for 7 – 8 minutes until cooked down and then pour in the diced toms and plant-based beef broth. Bring to a boil and once boiled, stir in all of the spices along with ½ tsp. sea salt. Reduce heat to medium low, cover, and simmer for 30 minutes.

Pour in the beans and season with another good pinch of sea salt, stir, cover, and continue to simmer for another 20 minutes. Remove cover and continue to simmer for 5 – 10 minutes until nice and thick. Taste & adjust salt / pepper if desired.

Serve with toast, over potatoes or rice, of on some plant-based hot dogs for a deliciously nostalgic experience. ENJOY!

Grocery List

340g pkg. Beyond Meat Beef
1 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 Yellow Onions, chopped
2 stalks Celery, diced
1 Bell pepper, diced
540ml can Cannellini Beans, drained and lightly rinsed
796ml can Diced Tomatoes
1 ½ C PC Brand Plant-Based Beef Broth
½ Tsp. Red Pepper Flakes
1 Tsp. Onion Powder
2 Tsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Cocoa Powder
½ Tsp. Garlic Powder
½ Tsp. Smoked Paprika
½ Tsp. Sweet Paprika
½ Tsp. Dried Oregano
¼ Tsp. Cayenne
Sea Salt & Cracked Pepper

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Burrito Bowls

8/3/2021

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Burrito Bowls

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

Yields: 2 Main / 4 Side

Preheat oven to 400 F. Once heated, husk the corn and remove as much of the silk as possible. Place directly on oven rack and bake for 10 minutes. Flip and continue to bake for 10ish minutes. Remove from oven and set aside to cool.

Prepare both the Old El Paso rice & Brown Rice according to package directions. Once completed, fold the cooked brown rice into the old el paso rice and set aside.

Cut the corn from the cobs and add it to a medium sized mixing bowl along with the lime zest & juice, red onion, sliced green onions, chopped cilantro, feta, mayo, and a generous amount of Tajin spice. Taste and adjust flavour with additional Tajin (which contains salt) or simply sea salt.

For service, serve up rice followed by a generous helping of shredded cabbage. Spoon some of the rinsed black beans over the bowl followed by the corn salad. Top with optional sauces, additional feta, pickled onions, optional green onion or cilantro, and a finishing sprinkle of Tajin spice. ENJOY!

Grocery List

½ C Dry Brown Rice
215g Old El Paso Mexican Rice
540ml Black Beans, drained & rinsed
1 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 Red Onion, diced
¼ C Fresh Cilantro, chopped
2 Tbsp. Mayonnaise
Tajin Spice
Pickled Onions
OPTIONAL – Store Bought Cilantro Lime Crema, Chipotle Crema, Fresh Cilantro, Green Onions,

SHOP INGREDIENTS

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Tradish Au Gratin Potatoes

8/1/2021

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Tradish Au Gratin Potatoes

Prep Time: 25 Min
Cook Time: 1 Hr 30 Min

Preheat oven to 350 F

Whisk together the butter, cream, pepper flakes, sea salt, and desired amount of cracked pepper.

Spray a 3qt. (or larger) baking dish (rectangular or circular) with cooking spray. Begin gently overlapping potato slices around the bottom of the dish working in a clockwise pattern until you reach the middle of the dish, and it is covered entirely. Next, place some sliced onions around the dish. Pour ¼ of the cream sauce over the potatoes / onions followed by sprinkling ¼ of the mozz & cheddar. Strip a couple sprigs of thyme and sprinkle over the leaves. Continue this layering process two more times, finishing with a layer of potatoes. Pour the remaining ¼ of the sauce over the potatoes and reserve the remaining cheese.

Cover and bake for 1 hour and 15 minutes. Remove cover, top with reserved cheese, and continue to bake for 15 minutes. If desired, switch to BROIL 500 F for the last minute or so for some glorious browning action.