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Pesto Sausage Tortiglioni

8/29/2024

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Pesto Sausage Tortiglioni

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

Yields: 4 Servings

What You Need

4 C Dry Tortiglioni Pasta *
3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
4 x Beyond Meat Hot Italian Sausages
1 1/4 C White Wine ( I used Pinot)
6 Tbsp. Prepared Pesto **
Up to 1 C Pizza Mozzarella, shredded ***
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Basil, Grana Padano
Red Pepper Flakes

Notes

* I used a liquid measuring cup and filled the jar passed the 4 C line in a heaping manner. Alternately, I'd usually use between 400 - 450g of pasta to serve 4.

** I made my own pesto and I'll link a couple recipes below to go with. Don't hesitate to use store bought, but make sure in either case that you're tasting and adding more if you desire it.

*** Shred the cheese yourself you guys! Bagged cheeses often contain chemical to keep them from melting / sticking. We don't like that!

Pesto Recipes

Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

Directions

Bring a large pot of cold, generously salted water to a boil and leave covered until needed.
If preparing the pesto from scratch, do so now and leave covered at room temp. If not, skip this step.
Begin heating the EVOO, pepper flakes, and garlic in a large, oven safe skillet set to just about medium. Once heated, let everything sizzle together for about a minute. Add the onions and a good pinch of salt and pepper, stir, and cook 6 minutes. Try and peel the casings off of the sausages, but I've found this is hit or miss. They don't affect the sauce if you can't get them off! Make a well in the center of the skillet and crumble in the sausages. Break into smaller crumbles for a couple of minutes before stirring everything together and letting it cook 7 - 8 minutes.

Pour in the wine and scrape the bottom of the skillet for any flavour bits and give a good pinch of salt. Immediately drop your tortiglioni in to the boiling water and cook to al dente. Reduce the heat a touch in the skillet after it boils and let it reduce on a simmer until the pasta is ready. Add pasta water if / as needed.
Strain the pasta directly in to the skillet and toss to combine. Continue to toss in the skillet for a couple of minutes until perfectly al dente. Turn off the heat and fold in the pesto with a half + ladle of the hot pasta water. Toss until creamy and combined. Taste and adjust pesto / salt if desired.
Let sit for a couple minutes. Preheat your oven to BROIL HIGH / 500 F. Sprinkle the mozzarella on top of the skillet and set under the broiler until melty, not browned. Remove and cool a couple of minutes.
Serve garnished with grana padano, fresh basil and / or parsley, and pepper flakes. ENJOY!

HAPPY VEG

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Street Corn Tortellini Salad

8/27/2024

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Street Corn Tortellini Salad

Prep Time: 25 Min
Cook Time: 30 Min

Yields: 4 + Servings

WHAT YOU NEED

2 Cobs Fresh Peaches & Cream Corn (+ 3 Tbsp. Grana Padano, 1 Lime, Himalayan Salt)
400g Frozen Cheese Tortellini
1 Red Bell Pepper, diced
1/2 Red Onion, diced
1/2 Bunch Green Onions, sliced
1 Jalapeno, seeded & diced
1/4 C Fresh Cilantro, roughly chopped

DRESSING

3 Tbsp. Sour Cream
2 Tbsp. Mayonnaise
2 Tbsp. EVOO
1 clove Garlic, crushed
1/4 C Fresh Cilantro
Red Pepper Flakes
1 Lime, juiced
1/4 Tsp. + Himalayan Salt

GARNISH

Tajin seasoning, Fresh Cilantro, Crumbled Feta Cheese

DIRECTIONS

Preheat your oven to 425 F. Husk / clean the corn and get it on a parchment lined baking sheet. Give the cobs a good spray with cooking spray. Once the oven is preheated, bake the cobs about 25 minutes, flipping once or twice throughout the process.
Bring a pot of cold, salted water to a boil. Once boiled, boil the tortellini noodles according to package directions. Do NOT overcook them as this will ruin the salad. Once cooked, strain them to a colander and rinse with cold water until no longer steaming.
In the meantime, make the dressing. Add everything to a small vortex blender and blend until smooth and combined. Taste and adjust salt / lime juice if desired / to taste.

Once the corn is cooked and slightly cooled, strip it from the cob and add it to a small mixing bowl. Toss together with the 3 Tbsp. grana, salt to taste, and start with half the zest & juice of the lime. Taste and add the remaining lime juice if needed.
Add the dressing to a large mixing bowl followed by the red and green onion, bell pepper, jalapeno, cilantro, and finally, the cooled tortellini. Toss until everything is creamy and coated well. Transfer the salad to a large serving bowl.
Top the salad with the roasted corn, as much crumbled feta cheese as your heart desires, fresh cilantro, and a generous sprinkling of Tajin seasoning. Serve and ENJOY!
Salad is best eaten that day. It can be refrigerated for 3 days approximately, but dries quite quickly. You'll probably need to freshen it up with some EVOO and perhaps more lime juice.

HAPPY VEG

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Butter Bean & Tomato Lumaconi

8/25/2024

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Butter Bean & Tomato Lumaconi

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

Yields: 4 Servings

WHAT YOU NEED

4 C Dry Lumaconi Pasta *
1/4 C EVOO
1 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
Fresh Basil, torn
1 1/2 Tbsp. Tomato Paste
1 Pint Grape Tomatoes, quartered
540ml Butter Beans, drained & lightly rinsed
1 C White Wine ( I used Pinto Grigio)
1 x Hard Cheese Rind
3 Tbsp. Store-Bought Sundried Tomato Pesto **
2/3 C Grana Padano, finely shredded
3 Tbsp. Fresh Parsley, finely chopped
Himalayan Salt & Cracked Pepper
GARNISH - Burrata, Fresh Basil, Fresh Parsley, Pepper Flakes, Grana Padano

N O T E S

* From what I understand, there are several sizes of Lumaconi pasta, some of which can be stuffed. You're looking for the smaller ones for this recipe.

** If you don't have access to Sundried Tomato Pesto, any store-bought pesto would work out perfectly.

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
In the meantime, begin heating the EVOO, butter, pepper flakes, and garlic, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for up to a minute without browning before adding the onion and a good pinch of both salt and pepper. Stir and cook a couple of minutes before ripping up a few basil leaves and stirring them in. Continue to stir and cook 3 - 4 minutes. Make a well and drop in the tomato paste. Let it sizzle in the center of the skillet for a minute or so before stirring everything together and continuing to cook another 3 minutes.

Fold in the butter beans and grape tomatoes. Season once again with a good pinch of both salt & pepper, stir, and let that come to temp / cook for 3 - 4 minutes. Pour in the wine and let that bubble away for a couple of minutes. Reduce the heat to a simmer, drop in the cheese rind and a good hit of salt, and simmer until the pasta is ready. Add the pasta to the boiling water and cook to just about al dente perfection. While the pasta cooks, you may need to add some pasta water to the skillet to keep it simmering.
Once the pasta is just right, strain it directly to the skillet with the sauce. Pluck out the rind and start stirring. As you're stirring, the pasta will release starches to thicken / coat the noodles. Continue to stir and cook 3 - 4 minutes, or until the pasta is perfectly cooked.
Turn off the heat and add the parsley, sundried pesto, grana padano, and a ladle of the hot pasta water. Stir until everything is combined and coated nicely. Taste and adjust your salt. Set the skillet aside for a few minutes to set.
Serve each portion with torn burrata, fresh basil, grana padano, and parsley if desired. ENJOY!

HAPPY VEG

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Roasted Cauli Cheddar Soup

8/23/2024

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Roasted Cauli Cheddar Soup

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: Approx: 4 x 1 Cup Servings

WHAT YOU NEED

1 Head Cauli Broken Down in to Florets (+ EVOO, Salt, Pep, Pepper Flakes)
3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1/2 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed
1 Yellow Onion, diced
3 C PC Brand Plant-Based Chik'n Broth
1 C Whipping Cream, room temperature
2 C Extra Old White Cheddar, shredded
1 C Fiery English Cheddar, shredded
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Green Onions, Croutons

N O T E

Quick Croutons - Got a French Baguette handy? Heat a small skillet with EVOO to about medium heat. Slice some baguette and fry both sides of each slice until crisp and golden. Season with a pinch of salt, cut them in half, and voila, crisp, quick croutons.

DIRECTIONS

Preheat your oven to 425 F
Toss the florets with some EVOO and transfer them to a parchment lined baking sheet. Season with salt, pepper, and pepper flakes. Bake 25 - 30 minutes until slightly charred and tender.

While the cauli roasts, begin the soup. Begin melting the butter, EVOO, pepper flakes, and smashed garlic in a large skillet deep enough to accommodate the soup. Once heated, stir and let everything sizzle for about a minute before adding the onions and a good pinch of salt & pep. Stir and let those onions cook for 7 - 8 minutes until golden and mostly tender.
Pour in the broth and cream and bring the soup to a boil. Once boiled, reduce the heat to a simmer and cover with a tilted lid. Once the cauliflower is roasted, fold that in to the simmering soup along with 1/2 tsp. salt. Stir and return the tilted lid.

Let the soup simmer for 25 minutes. Once that's completed, carefully transfer the soup to your blender (in batches if needed to remain safe) and puree until smooth and velvety. Return the creamy soup to the skillet and let it start bubbling. Turn off the heat and fold in 2/3 of the cheese you've shredded. Thin the soup out using broth if needed to reach your desired consistency. I prefer a thicker, creamier soup myself! Taste and adjust salt / pepper if needed / desired.
Serve each bowl with some crispy croutons, sliced green onions, cracked pepper, pepper flakes, and a sprinkle of the reserved cheese(s). ENJOY!
Leftover soup can be refrigerated in an airtight container for up to 4 days.

HAPPY VEG

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Dark Chocolate Date Bites

8/20/2024

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Dark Chocolate Date Bites

Prep Time:
Cook Time:

Yields: 40 Pieces

WHAT YOU NEED

20 Dates (Medjool Dates Preferred)
200g 70% Dark Chocolate Chunks
1 Tbsp. Coconut Oil
1/2 C + Walnut Pieces

DIRECTIONS

Halve the dates and remove the pits. Place the dates cut side up on a parchment lined baking sheet. Once they're all halved, place the tray in the freezer.
Empty the dark chocolate chunks in to a heat safe bowl. Fill a pot with water and set it to medium high heat. Place the bowl over the pot (double boiling) and add the coconut oil. Keep an eye on the bowl, stirring as needed until the chocolate is smooth, warm, and velvety. It's important the chocolate is very warm as you'll be dipping all the pieces in one go. Once the chocolate is hot and silky, transfer the double boiler over to your work station.

Empty the walnuts on to a small plate. Be prepared to use more if needed.
Remove the tray from the freezer and dump the frozen dates on to your cutting board. Using pasta tweezers, clasp one end of the dates and submerge them in the chocolate, ensuring they're entirely coated. Tap the tweezers off the side of the bowl to release excess chocolate before giving them a quick dunk on one side in the walnuts, and setting them back on the tray walnut side up. Continue until all of your dates are coated and on the tray. Take a form and dunk it in the remaining chocolate, drizzling chocolate over the dates as best you can. These are messy and not perfect you guys so no stress here!
Once completed, return the tray to the freezer until the chocolate is set. Remove and transfer to a freezer bag for storage. ENJOY!

HAPPY VEG

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Jalapeno Ched Cauli Steaks

8/18/2024

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Jalapeno Ched Cauli Steaks

Prep Time: 10 Min
Cook Time: 40 - 45 Min

Yields: 2 Steaks

WHAT YOU NEED

1 Large Head Cauliflower
2/3 C Extra Old White Cheddar, shredded
1 Jalapeno Pepper, sliced
1/4 C EVOO +
2 Tsp. Tex-Mex Seasoning
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
GARNISH - Green Salsa, Hot Sauce, Fresh Cilantro

NOTE

* After the cheese melted and I removed the tray from the oven, there was a pretty decent amount of oil on the tray. I dabbed the cauli steaks on a paper towel before plating them!

DIRECTIONS

Preheat your oven to 400 F.
After washing your cauliflower, 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 and Tex-Mex seasoning. Use a basting brush to brush the mixture all over the cauliflower steaks. Season with salt, pepper, and pepper flakes. Place the tray in your preheated oven and cook the cauli steaks for 30 minutes. Remove, carefully flip, and baste using the remainder of the oil / seasoning. Season again with salt, pepper, and pep flakes. Return to the oven for another 20ish minutes, or until the cauli steaks are tender.
Divide the cheese between both steaks and garnish them with sliced jalapenos. Return to the oven until melty and delicious.
Serve the steaks with some gorgeous green salsa, hot sauce (I love my Valentina Super Hot), and some fresh cilantro. Green onions would be lovely as well. ENJOY!

HAPPY VEG

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Pesto Tomato Toasts

8/16/2024

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Summer Pesto Toasts

Prep Time: 15 Min
Cook Time: 5 Min

Yields: 2 Toasts

WHAT YOU NEED

2 Slices Bread of Choice
EVOO
2 Ripe Vine Tomatoes
1 clove Garlic, gently smashed
Prepared Pesto

P E S T O R E C I P E S
Toasted Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
Sundried Tomato Pesto
www.thehappyveg.ca/recipes/sundried-tomato-pesto
Macadamia Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

2 x Mini Burrata
Balsamic Reduction
Fresh Basil
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

DIRECTIONS

Because this is such a simple recipe, I'd highly suggest making the pesto from scratch. If doing so, prepare the pesto according to the recipe provided. If you're using store-bought, continue on to the next step.
Get a grill pan pre-heating at just about medium heat. Once heated, brush your sliced bread on both sides with EVOO and grill each side until golden brown and crisp. Carefully remove and transfer your slices to a butting board.
Rub each slice with the raw garlic on both sides. Next, spread pesto on each slice. Slice your vine tomatoes and lay the sliced tomatoes on top of the pesto. Break apart the burrata cheese and drop chunks on top of each toast. Season each toast with salt, pepper, and pepper flakes followed by a gorgeous drizzle of balsamic reduction. Finish with fresh basil leaves and ENJOY!

HAPPY VEG

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Sausage & Jalapeno Corn Queso

8/13/2024

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Sausage & Jalapeno Corn Queso

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

3 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
3 Green Onions, sliced & separated light vs dark portions
3 Jalapenos, diced (including seeds)
1/2 Red Bell Pepper, diced
2 x Beyond Meat Hot Italian Sausages
2 Cobs Fresh Peaches & Cream Corn, stripped from cob
1 Roma Tomato, chopped
1 1/4 C Whipping Cream, room temperature
3/4 C Monterey Jack with Habanero
1/2 C Extra Old White Cheddar, shredded
1 1/2 Tbsp. Tex-Mex Seasoning
Himalayan Salt & Cracked Pepper
GARNISH - Avo Verde Salsa, Sliced Jalapeno, Dark Green Onions, Tajin, Diced Red Onions, Cilantro, Tortilla Chips for Dipping

DIRECTIONS

Begin heating the butter, garlic, and pepper flakes, in a large skillet set to just about medium heat. Once heated, let everything sizzle together for about a minute, stirring as needed. Add the onion, bell pepper, jalapenos, and light portions of the green onions. Season with salt & pepper, stir, and let those cook for a couple of minutes. Add 1/2 Tbsp. of the seasoning, stir, and continue to cook 4 - 5 minutes.

Make a well in the center of the skillet and crumble in the sausages. Break the crumbles up in to smaller pieces as you flip / stir the sausage for a couple of minutes until it has some nice colour. Stir everything together and continue to cook another 2 minutes. Add the corn and season with salt & pepper. Stir and let the corn warm up in the skillet before stirring in another 1/2 Tbsp. seasoning and continuing to cook 4 - 5 minutes.
Add the roma tomato, stir, and continue to cook everything together for 2 or 3 minutes. Pour in the room temperature cream and bring it to a low boil. Once bubbly, reduce the heat to a simmer, season again with a good pinch of salt and the remaining Tex-Mex seasoning. Stir and let the queso simmer for about 10 minutes until rich and creamy.

Turn off the heat and fold in the cheeses until gooey and melty. Transfer the skillet to a wire cooling rack / trivet where you intend to eat. Taste and adjust the salt if needed. Garnish with a good sprinkle of Tajin seasoning, the dark portions of the green onions, diced red onions, sliced jalapenos, and fresh cilantro.
Serve with a big bowl of your favourite tortilla chips for dipping and ENJOY!

HAPPY VEG

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Panzanella For One <3

8/11/2024

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Panzanella For 1

Prep Time: 10 Min
Cook Time: 5 + Min

Yields: 1 Serving

WHAT YOU NEED

French Baguette
10 Cherry Tomatoes, halved
2 Cloves Garlic
Fresh Basil Leaves
EVOO
Lemon Juice
Burrata Cheese
Balsamic Reduction
Red Pepper Flakes
Himalayan Salt & Cracked Pepper
Grana Padano

DIRECTIONS

Add the halved tomatoes to a small mixing bowl. Crush & mince one of the cloves of garlic and add that to the bowl along with a squeeze of lemon juice, drizzle of EVOO, and salt, pepper, and pepper flakes to taste. Toss and set aside.
Grab a small skillet and add enough EVOO to coat the entire bottom of the skillet. Set to just below medium. Slice 6 + slices of baguette and once heated, fry up the baguette slices on both sides until golden brown and crisp. Once finished, gently smash the second clove of garlic and rub both sides of each toasted slice with garlic.

Toss the toasty bread together with the tomato mixture, coating all of the bread in the juices / garlic.
To assemble, start by drizzling balsamic reduction on your plate of choice. Gently rip open the burrata and set it in the center of the plate. Give the burrata a small drizzle of EVOO and a sprinkle of both salt & pepper. Arrange the bread / tomatoes around the burrata, followed by a generous grating of grana padano. Nestle some gorgeous basil leaves around the dish and ENJOY!

HAPPY VEG

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Grilled Egg Salad Crostini

8/9/2024

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Grilled Egg Salad
Crostini

Prep Time: 10 Min
Cook Time: 12 Min

Yields: 6 Pieces

WHAT YOU NEED

6 Diagonal Slices French Baguette
2 Large, Free-Range Eggs
2 Tbsp. Mayonnaise
1/2 Tsp. Dijon Mustard
1 Tbsp. Fresh Parsley, finely chopped
Finely Diced Red Onion (to taste)
Himalayan Salt & Cracked Pepper
GARNISH - Finely Diced Red Onion, Fresh Dill

DIRECTIONS

Place the eggs in to a pot and fill with cold water, covering them by about an inch. Place the pot on to the stove and turn up the heat to medium high. Bring the eggs to a boil and let bubble for 4 - 5 minutes. Remove from heat and cover for 3 - 4 minutes. Once finished, strain the eggs in to an ice bath / fill the pot with cold water a couple of times until eggs are cooled. Peel the eggs and finely chop them.
Add the finely chopped eggs to a small mixing bowl along with the mayo, Dijon, fresh parsley, and as much diced red onion as you personally enjoy. I love the crunch they provide so I always add quite a bit. Up to you! Toss everything together and once combined, season to taste with Himalayan salt & cracked pepper.
Preheat a grill pan to just about medium. Spray the crostini on both sides with cooking spray and once heated, place them on the grill pan. Grill until crisp and golden brown on both sides. Transfer them to a cutting board once grilled.
Divide the egg salad between the crostini. Top with finely diced red onion and fresh dill. ENJOY!

HAPPY VEG

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R E C I P E S

Pesto Sausage Tortiglioni

What You Need

Notes

Pesto Recipes

Directions

HAPPY VEG

Street Corn Tortellini Salad

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Butter Bean & Tomato Lumaconi

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Roasted Cauli Cheddar Soup

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Dark Chocolate Date Bites

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Jalapeno Ched Cauli Steaks

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Summer Pesto Toasts

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Sausage & Jalapeno Corn Queso

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Panzanella For 1

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Grilled Egg Salad​Crostini

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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