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Cheesy Cauliflower Steaks

8/30/2023

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Cheesy Cauliflower Steaks

Prep Time: 15 Min
Cook Time: 40 - 45 Min
Yields: 2 Steaks

WHAT YOU NEED

1 Head Cauliflower
1/4 C + 2 Tbsp. EVOO
1 Tbsp. Pepperoncini in Oil
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Heaping Tsp. Clubhouse Roasted Garlic & Red Pepper Seasoning
1/3 C Extra Old White Cheddar, shredded
1/2 C Pizza Mozzarella, shredded
1 - 2 Green Onions, sliced for Garnish
Red Pepper Flakes
Himalayan Salt & Cracked Pepper

DIRECTIONS

Preheat oven to 400 F
Trim the leaves and some of the stem off of your cauliflower. Standing it on its core, slice the ends off of the cauliflower, leaving you with one large middle piece. Next, slice the large piece of cauliflower in to two large "steaks". Place the steaks on a parchment lined baking sheet and use a sharp knife to poke all over the core / stem portion of the cauli steaks. This will help them cook as quickly as the steaks themselves, much like you would a potato you were baking.
Whisk together the EVOO, pepperoncini in oil, onion & garlic powders, and roasted garlic seasoning, in a small bowl. Using a basting brush, brush the first side of each cauli steak followed by a good sprinkling of both salt & pepper. Carefully flip the steaks, brush them with the oil mix, and season with salt and pepper. Reserve remaining oil.

Bake the cauliflower steaks for 20 minutes and remove on to a cooling rack. Carefully flip the steaks and brush them with the remaining oil. Return to the oven for another 20 ish, or until the steaks are fork tender. Test them by sliding a knife in to part of the stem / core of the steaks as that is the toughest part of the steak. If needed, return to the oven in 5 minute increments until tender.
Remove and set on to a wire cooling rack. Mix the shredded cheeses together and split the mix between both steaks, piling it on top of each one. Return to the oven until melty with a little blistering action. Remove once again and cool slightly before serving.
Serve the steaks with a sprinkle of pepper flakes and some sliced green onions. Serve them with a dip if you'd like. I'd recommend a nice chipotle mayo but you could use whatever your heart desires. ENJOY!

HAPPY VEG

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Cheesy Hasselbacks

8/27/2023

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Cheesy
Hasselbacks

Prep Time: 15 Min
Cook Time: 55 - 60 Min

Yields: 2 Potatoes

WHAT YOU NEED

2 Large Russet Potatoes
Olive Oil (Not Extra Virgin)
16 Slices Monterey Jack Cheese (From the Brick)
Red Pepper Flakes
Himalayan Salt & Cracked Pepper
Sour Cream
Green Onions, sliced
Feta Cheese

DIRECTIONS

Preheat your oven to 425 F
Place your potato on your cutting board and use whatever side is flat to rest it on. If there isn't one, carefully slice a little off one side to allow it to rest flat. Place two, equal sized utensils, chopsticks, etc, on opposite sides of your potato and working from one end, slice down your potatoes, stopping at the utensil blockers you have on either side, creating an accordion appearance. Slices are approximately 1/8 " apart and you'll leave about 1/2" on either side. Once completed, transfer your potatoes to a baking sheet. Brush them generously with olive oil and season liberally with salt, pepper, and pepper flakes.

Bake for 35 - 40 minutes. Remove from the oven as the slices should have bloomed a bit, allowing you to brush a little additional oil between those slices for extra crisp. Return to the oven for 15 - 20 minutes until tender. Test by using a knife to poke the thickest part of the bottom of the potatoes. it should slide through. Remove from the oven once again and cool briefly. Divide the cheese between both potatoes and slide Monterey Jack between the potato slices, putting about 2 or 3 slices of tater between cheese inserts. Return to the oven for 5ish, or until cheese is melted.
Remove the hasselbacks from the oven and serve with a nice drizzle of sour cream, some sliced green onions, additional pepper flakes, and some tangy feta. ENJOY!

HAPPY VEG

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Smashed Meatball Melt Ciabattas

8/25/2023

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Smashed Meatball Burrata Melt Ciabattas

Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 4 Ciabatta Sammies

WHAT YOU NEED

4 x Ciabatta
Fresh Burrata Cheese
Store-Bought Pesto

MEATBALLS

340g Impossible Beef
1/4 C Cooked Brown Rice
3 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Basil, chopped
1/4 C Yellow Onion, finely minced / grated
1/4 C Grana Padano
Pinch Red Pepper Flakes
Himalayan Salt & Cracked Pepper

SAUCE

1/4 C EVOO
3 cloves Garlic, crushed
1 Yellow Onion, diced
Handful Fresh Basil, torn
1 Tbsp. Tomato Paste
1/2 C White Wine
796ml Whole San Marzano Tomatoes
1/4 - 1/2 Tsp. Red Pepper Flakes (Depending on your heat tolerance)
1/2 Tsp. + Himalayan Salt

DIRECTIONS

SAUCE - Begin heating the EVOO, pepper flakes, and garlic, in a pot set to just below medium. Once heated, stir and let everything sizzle for 30 + seconds before adding the basil. Let the basil sizzle for 30ish seconds and then add the onion and a good pinch of salt. Stir and cook 5 - 6 minutes, add the tomato paste, and continue for another 2 minutes. Pour in the wine and simmer until reduced by about half. Add the tomatoes, breaking them up in the pot and wait for the sauce to come to a boil. Once boiled, cover, reduce heat to medium low, and simmer 25 minutes. Once finished, puree using an immersion blender until smooth. Taste and adjust salt if desired.
MEATBALLS - Preheat oven to 400 F. Mix everything together in a mixing bowl and season with salt & cracked pepper. Take 1 1/2 heaping Tbsp. of the mixture and roll in to a meatballs, transferring them to a parchment lined baking sheet. Spray the meatballs with cooking spray and place them in to the oven. Bake 10 minutes, flip, and continue for another 8 - 12 until fully cooked.

Leave the oven running and slice your ciabatta buns open. Spread prepared pesto on both sides of the bread and place the buns on a baking sheet. Bake them for 5 - 6 minutes while you gather everything to assemble.
Remove the ciabatta buns and carefully open them, placing two juicy meatballs on each ciabatta. Use a form to smash them to cover the bottom of the ciabattas. Tear apart burrata and place it on top of the meatballs. Smother in sauce, close your ciabattas, and return them to the baking sheet. Bake the ciabattas for another 3 ish minutes, or until the cheese is melty.
Remove from oven, slice in half, and serve. You can serve with tomato sauce for dipping if desired. Remaining tomato sauce can be refrigerated for 4 days, or frozen for up to 3 months. ENJOY!

HAPPY VEG

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Pesto Fusilli Lunghi

8/23/2023

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Pesto Fusilli Lunghi

Prep Time: 10 Min
Cook Time: 15 - 20 Min

Yields: 4 Servings

WHAT YOU NEED

400g Dry Fusilli Lunghi Pasta**
3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 Tsp. Pepperoncini In Oil
2 cloves Garlic, crushed & minced
1 Shallot, diced
Pasta Water
Himalayan Salt
Arugula Microgreens - Garnish

PESTO

1/4 C Pine Nuts
1 clove Garlic, crushed
1 Lemon, juice only
1/4 C EVOO
1 Tbsp. Cold Water
1/3 C Grana Padano, finely shredded
14g Fresh Basil Leaves
1/4 C Fresh Parsley
1/4 Tsp. Himalayan Salt
Pinch Red Pepper Flakes & Cracked Pepper

NOTES:
** Fusilli Lunghi are long, coiled noodles that are hollow like bucatini. If you cannot find them, sub in your favourite long pasta shape. In this case, bucatini would be a great substitution!

DIRECTIONS

Bring a large, deep pot of cold, heavily salted water to a boil on medium high heat. Leave covered until needed,
In a small skillet, add your pine nuts and turn the heat a tick or so below medium. Let the pine nuts heat up in the skillet and toast until they are golden brown. Do not let them burn, keep an eye on them! Remove from heat and cool slightly. For the pesto, add all of the ingredients to a small blender and puree until creamy and smooth, adding additional water / EVOO only if needed to emulsify. Taste and adjust salt / lemon if desired.

In a large skillet, begin heating the EVOO, butter, pepperoncini, and garlic on just below medium heat. Once heated, stir and let everything sizzle without burning, for about 30 seconds or so. Add the shallots, stir, and season with salt. Continue to cook 2 - 3 minutes, reducing the heat if needed to keep from scorching the shallots / garlic. At this point, drop your pasta in to the boiling water and add a ladle of the pasta water to the skillet along with a good pinch of salt, increasing the heat back to about medium if you reduced it. Let the "sauce" simmer while the pasta cooks to just about al dente. You may need to add another scoop of pasta water while the pasta finishes cooking.
Once your pasta is just about al dente, strain it directly in to the skillet, taking along a little pasta water with you. Stir / toss the pasta in the skillet over the heat until the pasta is cooked to perfection and pan sauce is glossy and starchy. Turn off the heat and add your entire batch of pesto along with a good ladle of pasta water. Once again, toss / stir to combine, releasing starches to create a lovely pesto sauce. Add additional pasta water if needed. Taste and adjust the salt if needed to your liking.
Serve up your pesto pasta with a grating of grana padano, sprinkle of pepper flakes, gorgeous microgreens, and fresh basil / parsley if desired. ENJOY!

HAPPY VEG

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Quick Paneer & Broccoli Green Curry

8/21/2023

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Quick Paneer & Broccoli Green Curry

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

WHAT YOU NEED

4 Servings Cooked Rice Of Choice (Jasmine, Brown)
1/4 C Virgin Coconut Oil
1 Tbsp. Unsalted Butter
4 cloves Garlic, crushed & minced
4 Red Thai Chilis, sliced
6 Tsp. Green Curry Paste
1 1/2 Tbsp. Fresh Basil, rolled & sliced in to strips (chiffonade)
1 Yellow Onion, chopped
1 Carrot, peeled & sliced in to rounds
1 Red Bell Pepper, chopped
3 Green Onions, sliced & separated light & dark
3 C Broccoli Florets
1 Zucchini, chopped in to quarter moons
400g Frozen Fried Paneer Cubes, thawed
388ml Prepared Green Curry
400ml Full fat Coconut Milk
Himalayan Salt & Cracked Pepper

DIRECTIONS

Begin heating the coco oil, butter, 1/2 the green curry paste, garlic, and Thai chilis, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute. Sprinkle in the basil and continue for another 30 seconds or so. Next, add the onion, light portions of green onion, red pepper, carrot, and a generous pinch of salt & cracked pep. Stir and cook 6 -7 minutes until veg are starting to go tender.

Stir in the broccoli and season with salt. Reduce heat slightly and cover for 6 minutes. Remove cover and add the zucchini and paneer, seasoning once again with salt. Stir and cover for another 5 minutes, remove cover, and continue for another 3, stirring when needed.
Pour in the prepared green curry along with the coconut milk and remaining 3 tsp. green curry paste. Stir to combine everything and return the heat to just about medium, waiting for your curry to come to a little bit of a boil. Once it starts bubbling, reduce the heat slightly once again, cover with the lid tilted, and simmer for 10 - 12 minutes. Remove lid and continue for another 5 mins or so until reduced a bit. Taste and adjust your salt to taste at this point and stir in the reserved dark portions of the green onions.

For service, start with a serving of rice and smother with green curry. Garnish with additional green onions, fresh basil, and / or additional red Thai chilis if you really want to spice it up!]
ENJOY!

HAPPY VEG

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Egg & Cheddar Melt Toast

8/20/2023

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Egg & Cheddar Melt Toast

Prep Time:
Cook Time:

Yields: 1 Serving

WHAT YOU NEED

1 Large Piece Sourdough Bread
EVOO
2 Large, Free-Range Brown Eggs
1 Green Onion, sliced
Heaping 1/3 C Extra Old White Cheddar, shredded
Mayonnaise
Red Pepper Flakes
Himalayan Salt & Cracked Pepper

DIRECTIONS

Place the eggs in a pot with enough cold water to cover them entirely. Bring them to a boil, and once boiled, turn off the heat and leave them covered for 10ish minutes. Strain them to an ice bath until they're cooled off. Once cooled, peel & slice.
Preheat a grill pan and brush both sides of your sourdough slice with EVOO. Grill a couple minutes per side until golden brown. Transfer the sourdough to a baking sheet and slather with mayo. Arrange the sliced, boiled eggs on the toast followed by a good pinch of salt, pepper, and pepper flakes. Top with the shredded cheese.

Preheat your oven to BROIL HIGH and once heated, place the toast in until the cheese is bubbly, melty, and some light browning has occurred. This won't take long so keep an eye!
Serve the toast with some additional pepper flakes, cracked pep, and the sliced green onions. ENJOY!

HAPPY VEG

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Pesto & Green Veg Flatbread with Burrata

8/18/2023

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Pesto & Green Veg Flatbread
with Burrata

Prep Time: 15 Min
Cook Time: 10 - 15 Min

Yields: 6 / 8 Pieces

WHAT YOU NEED

300g Multigrain Flatbread
EVOO
5+ Tsp. Prepared Green Pesto
Pepperoncini In Oil
1 1/2 C Broccoli Florets
1/2 Bunch Asparagus, ends trimmed and chopped
1/2 Zucchini, (approx 1/2 C) , sliced thinly in to half moons
1 Shallot, halved & sliced
2 Green Onions, thinly sliced & separated light & dark
Handful Fresh basil, rolled & sliced thin (Chiffonade)
Feta Cheese
Arugula Micro Greens
Burrata
Himalayan Salt & Cracked Pepper
Balsamic Reduction

DIRECTIONS

Bring a pot of cold water to a boil and once boiled, drop in your broccoli florets. After 3 minutes, drop in your asparagus and continue for 2 minutes. Strain the bright green veggies in to a prepared ice bath to stop their cooking. Let them sit in the ice bath for about a minute before straining and drying.
Preheat your oven to 425 F
Start by drizzling the flatbread with EVOO and dropping your pesto around the flatbread. Use a basting brush to brush the pesto around the flatbread, leaving a little space around the edge for a crust. Next, spoon over desired amount of pepperoncini in oil, and spread that around to coat the flatbread as well. Place your broccoli florets, asparagus, sliced zuccs, shallots, and light green portions of green onions around the flatbread. Sprinkle some crumbled feta over the flatbread as well.

Place the flatbread directly on the rack for a super crispy crust. I put mine on a parchment lined baking sheet and still found it got nice and crispy edges but retained some softness throughout the middle. Bake for 8 - 12 minutes, until edges are golden brown and feta is lightly browned. Remove from the oven, season with a good pinch of salt, and set on to a wire cooling rack until it's cool enough to handle.
Slice the flatbread in to 6 or 8 pieces. Tear apart burrata and place it sporadically around the the sliced flatbread, seasoning with salt & cracked pepper, followed by garnishing with the darker portions of green onions and arugula micro greens.
Serve with balsamic reduction if desired. I thought it paired beautifully :) ENJOY

HAPPY VEG

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Air Fryer Street Corn

8/16/2023

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Air Fryer Street Corn

Prep Time: 10 Min
Cook Time: 10 Min

Yields: 2 Cobs

WHAT YOU NEED

2 Cobs Fresh Corn, husk / silk removed.
1 Lime, zested & cut in to wedges
1/2 C + Grana Padano, finely shredded
Store-bought Nando's Perinaise, Chipotle Mayo, or Hot Mayo Substitute
Tajin
Crumbled Feta
Sliced Green Onions
Sour Cream / Cilantro Lime Sauce
Red Pepper Flakes

DIRECTIONS

Preheat your air fryer to 400 F. Once heated. place the cobs in their basket and air fry them 10 - 12 minutes, flipping halfway until some nice charring has occurred and corn is tender & juicy.
Remove the corn from the oven and place the basket on a cooling rack. Drizzle each cob with chipotle mayo and use a basting brush to brush the cob entirely with the mayo. On a small plate, toss together the lime zest & grana padano and pat your cobs with this mixture until coated. You may need to grate additional grana if you gave the first cob a lot of cheesy love.
Now, sprinkle with Tajin and pepper flakes and squeeze a wedge of lime over each cob. Top with crumbled feta and green onions. ENJOY!

HAPPY VEG

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Medley Tomato Spaghetti

8/13/2023

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Medley Tomato Spaghetti

Prep Time: 15 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

4 Servings Dry Spaghetti **
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Tbsp. Pepperoncini In Oil **
1 Tsp. Dried Oregano
4 cloves Garlic, smashed & minced
2 Shallots, finely diced
2 Tbsp. Fresh Basil, rolled & sliced in to strips (Chiffonade)
1 C White Wine
1 Lb. Medley Cherry Tomatoes
3/4 C Grana Padano, finely shredded
3 Tbsp. Fresh Parsley, chopped
Pasta Water
Himalayan Salt

NOTES:

* A recommended serving of dry spaghetti is 2 ounces. If you're hungry, please increase to 3 per person. You can adjust your sauce using pasta water if it were to even be needed.

** If you don't have the pepperoncini packed in chili oil, sub in 1/2 tsp. + red pepper flakes & an additional Tbsp. EVOO / butter.

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
In the meantime, begin heating the butter, chili oil, EVOO, garlic, and oregano, in a large skillet set to just about medium heat. Once heated, let everything sizzle for 30 seconds before stirring in half the fresh basil. Continue to stir for another 15 seconds or so before adding the shallots and a generous pinch of salt. Cook 5 minutes, stirring occasionally until shallots are translucent. Add the medley tomatoes, wine, and another good pinch of salt. Let the wine simmer as the tomatoes cook until the wine has reduced by about half. At this point, ladle some hot boiling water in to the skillet and reduce the heat slightly.

Add your spaghetti to the boiling water and cook about a minute less than perfect al dente. Strain the noodles directly in to the skillet and begin tossing the spaghetti together with the pan sauce / tomatoes. Continue to toss the pasta, releasing starches until the spaghetti is perfectly cooked. Keep tasting noodles to ensure it's cooked to your liking / al dente.
Turn off the heat and add the remaining basil, parsley, grana padano, and a ladle full of the pasta cooking water. Start tossing to incorporate everything and generate more starch release in to the sauce. If needed, add more pasta water until your glossy sauce is how you want it. Taste your pasta and season to taste with salt.
For service, serve up the spaghetti and finish with some fresh herbs & grated grana padano. ENJOY!

HAPPY VEG

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Burrata Heirloom Plate

8/11/2023

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Burrata Heirloom
Plate

Prep Time: 10 Min
Yields: Serves 2

WHAT YOU NEED

2 Heirloom Tomatoes, sliced (5 slices each)
1 Garlic Clove
1 - 2 x Burrata **
2 x Sourdough Bread
Fresh Basil
Balsamic Reduction
Grana Padano
Chili Oil
Pepper Flakes
Himalayan Salt & Cracked Pepper

NOTES:
** I buy a 226g container of burrata that comes with 4 small burrata pouches. They're almost an individual serving each. If you have one larger piece of burrata, simply break it apart and place it on the tomatoes in chunks.

** When I served the dish, I only used one of the burrata pouches. I found it was JUST enough cheese, but I could have easily used two and been happy. Use your discretion and add an additional pouch if you want a good amount of cheese.

DIRECTIONS

Preheat a grill pan set to about medium. Drizzle your sourdough slices on both sides with EVOO and slap them on the grill. Give them a minute and a half or so per side, or until crispy with gorgeous grill marks. Gently smash your garlic clove and rub both sides of the grilled bread.
In the meantime, arrange your heirloom tomato slices on a plate, alternating slices if the tomatoes are different colours. (Yellow, Dark Red, Bright Red, etc.) Next, place your burrata in the center of the tomatoes and drizzle everything with chili oil. Season the plate with salt, cracked pepper, and pepper flakes. Drizzle with balsamic reduction, grate some grana padano over the dish, and finish with a sprinkling of fresh torn basil.
Serve with your grilled bread. You can always grill another slice or two if needed. ENJOY!

HAPPY VEG

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