Blog Archives - HAPPY VEG

Corn Fritters

9/26/2018

Corn Fritters

Prep Time: 15 Min

Cook Time: 10 - 12 Min

Fill a large, deep frying pan ½ the way with desired frying oil. Set to just above medium and continue steps.

In a large mixing bowl, sift in the flour, salt, sugar, and baking powder.

In a separate, smaller bowl, whisk together the egg and milk. Slowly whisk in the melted butter until combined.

Pour the wet into the dry ingredients and fold together a few times before folding in the cheddar, parsley, pepper flakes, and fresh corn. Continue folding batter into itself until fully combined.

Grocery List

Oil for Frying
1 C AP Flour
1 Tsp. Baking Powder
½ Tsp. Sea Salt
¼ Tsp. Sugar
½ C 2% Milk
1 Large Free Range Egg, beaten
1 Tbsp. Unsalted Butter, melted
2 cobs Fresh Sweet Corn, corn removed
¾ C Medium Cheddar, shredded
2 Tbsp. Fresh Parsley, chopped
¼ Tsp. Red Pepper Flakes

Test the oil by dropping small amount into the oil. If it’s sizzling up right away, your oil is ready. Drop the fritters in by the heaping tablespoon 6 at a time (you should end up with 10 – 12) Let them sizzle away for approximately 3 minutes until brown. Use tongs to test by attempting to slide the fritter. If it moves easily, tilt it to see the colour on the bottom and continue frying / flip if needed. Continue with another 2 – 3 minutes on the opposite side. Transfer the fritters to a paper towel lined plate.

Season the fritters liberally with sea salt while hot and continue with the remaining batter until all fritters are cooked. Serve and ENJOY!

Chana Masala

9/18/2018

Chana Masala

Prep Time: 15 Min

Cook Time: 40 - 45 Min

In a small bow, whisk together the coriander, cardamom, ginger, chili, garlic, cumin, turmeric, clove, and nutmeg. Set aside.

Add the rice, salt, water, and butter to a medium sized sauce pot set to medium high, Once the rice comes to a rapid boil, reduce heat to medium low, cover, and simmer 20 minutes until cooked. Set aside.

*Continue as rice cooks

Begin heating the coconut oil in a medium sized sauce pot set to just below medium heat. Once heated, add the pepper flakes and garlic. Stir and cook 1 – 2 minutes without browning. Add the onions, a good pinch of sea salt, and continue to cook 5 – 6 minutes.

Stir in half of the spice blend and continue to cook 2 minutes. Pour in the crushed tomatoes, hot sauce, and half the cilantro (paste or fresh) along with a good pinch of sea salt. Stir and bring to a boil on medium. Once bubbly, reduce heat to medium low, cover, and simmer 15 minutes.

Use an immersion blender and gently puree some of the sauce leaving some of it chunky. Pour in the chickpeas, ½ Tsp. sea salt, and remaining spices. Stir, taste, and adjust salt if desired. Let the chana simmer for another 10 - 15 minutes uncovered to thicken up. Remove from heat and stir in remaining cilantro and lemon juice.

For service, enjoy ¾ C rice and desired amount of chana. Garnish with fresh cilantro and ENJOY!

Grocery List

2 Tbsp. Coconut Oil
1 Large Yellow Onion, diced
4 cloves Garlic, sliced
½ Tsp. Red Pepper Flakes
1 Tsp. Coriander Seeds, ground down
½ Tsp. Cardamom Pods, ground down
1 Tsp. Ginger Powder
1 Tsp. Chili Powder
1 Tsp. Garlic Powder
1 Tsp. Cumin
¾ Tsp. Turmeric
¼ Tsp. Ground Clove
¼ Tsp. Nutmeg
798ml can Diced Tomatoes
540ml can Salt Free Chickpeas, drained & rinsed
1 ½ Tbsp. Cilantro Paste (3 Tbsp. Fresh Cilantro, chopped)
2 Tsp. Jalapeno hot Sauce
½ Lemon, juice only
Sea Salt, Cracked Pepper

1 ½ C dry Long Grain and Wild Rice
2 Tsp. Unsalted Butter
½ Tsp. + Sea Salt
3 C Cold Water

White Bean and Fresh Corn Stew

9/12/2018

White Bean & Fresh Corn Stew

Prep Time: 15 Min

Cook Time: 35 - 40 Min

In a medium sized sauce pot, begin melting the butter with the pepper flakes on medium heat. Once melted, add the garlic. Stir and cook 1 – 2 minutes without browning. Next up, add the onion, celery, carrot, and a ¼ tsp. sea salt. Stir and cook 5 – 6 minutes.

Add the dried thyme and continue to cook another 2 minutes. Add in the sweet and russet potatoes along with another ¼ tsp. sea salt and about 12 cracks of pepper. Reduce heat slightly, cover, and cook 4 minutes.

Add in the corn and stir. Cook another minute before pouring in the veggie stock. Bring to a boil. Once boiled, add the bay leaf, vegeta, old bay, garlic, ground thyme, white pepper, nutmeg, and white beans. Reduce the heat to medium low, cover with a tilted lid, and simmer 15 – 20 minutes.

Remove 1 cup of the stew and transfer it to a small mixing bowl. Puree using an immersion blender until thick and rich. Return this blended stew back into the pot along with the whipping cream. Taste and adjust salt if desired.

To finish, stir in the fresh parsley and serve. ENJOY!

Grocery List

2 tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
Yellow Onion, diced
2 Carrots, peeled & sliced
3 stalks Celery, diced
2 C Sweet Potato, peeled & chopped
2 C Russet Potatoes, chopped
2 cobs Fresh Sweet Corn, corn removed
540ml can White Beans, drained & rinsed
3 C Low Sodium Vegetable Stock
¼ C Whipping Cream
½ Tsp. Red Pepper Flakes
1 Tsp. Dried Thyme
1 Tsp. Garlic Powder
1 ½ Tsp. Vegeta Seasoning
1 Tsp. Ground Thyme
1 Tsp. Old Bay Seasoning
½ Tsp. Ground White Pepper
A Few Dashes Ground Nutmeg
1 Dried Bay Leaf
½ Tsp. Sea Salt
Cracked Pepper
½ C Fresh Parsley, chopped

Coconut Curry Gnocchi

9/5/2018

Coconut Curry Gnocchi

Prep Time: 15 Min

Cook Time: 40 Min

Begin heating a large pot of cold water set to medium high heat. Once boiled, cover until needed.

In a small mixing bowl, whisk together the parsley, cilantro, oil, salt, and lime juice. Refrigerate until needed.

In a large frying pan, begin heating the coconut oil. Once heated, add the onion, garlic, and pepper flakes, along with a pinch of sea salt. Stir and cook 5 minutes.

Add the tomato paste and continue to cook 2 minutes. Next up, add in the cauliflower, curry, cumin, garlic, chili, cinnamon, turmeric, coriander, and cardamom. Add another generous pinch of sea salt, and ¼ C cold water. Stir, cover, and cook 4 – 5 minutes stirring occasionally.

Add in the coconut milk and make sure to scrape the bottom of the pan for all of the toasty spices. Season with a 1 ½ Tsp. sea salt, cover, and bring to a boil. Once boiled, reduce heat to medium low, and simmer 20 minutes. Add desired amount of cracked pepper, taste, and add an additional ½ Tsp. sea salt if desired.

Add a generous pinch of sea salt to the boiling water before adding the gnocchi. Let the gnocchi cook 3 – 4 minutes. Strain the gnocchi directly from the boiling water into the curry sauce and stir to combine everything. Simmer uncovered on medium low 1 – 2 minutes. Remove from heat and cover for 4 – 5 minutes.

For service, enjoy the gnocchi with some of the cilantro topping and fresh cilantro for garnish. ENJOY!

Grocery List

6 C Gnocchi

CURRY SAUCE

2 Tbsp. Coconut Oil
Yellow Onion, diced
2 cloves Garlic, crushed & minced
¼ Tsp. Red Pepper Flakes
½ Tbsp. Tomato Paste
1 Head (4 C) Cauliflower Florets
1 ½ Tsp. Curry Powder
1 Tsp. Cumin
1 Tsp. Garlic Powder
½ Tsp. Chili Powder
¼ Tsp. Cinnamon
½ Tsp. Turmeric
½ Tsp. Coriander Seeds, ground up
5 Cardamom Pods, ground up
600ml Full Fat Coconut Milk
Sea Salt / Cracked Pepper

CILANTRO TOPPING

½ C Cilantro, finely chopped
½ C Parsley, finely chopped
2 Tbsp. EVOO
¼ Lime, juiced
¼ Tsp. Sea Salt

White Corn Hominy & Cheddar Taco Bowls

9/3/2018

White Corn Hominy & Cheddar Taco Bowls

Prep Time: 25 Min

Cook Time: 20 Min

In a small mixing bowl, add the avocados and mash them using a fork. Add the green onion, jalapeno, lime, ¼ tsp. sea salt, and cilantro, stir, and refrigerate until needed. Make sure to press plastic wrap directly onto the guac to avoid it turning brown.

Empty the contents of the beans into a small sauce pot. Set to medium low, cover, and simmer until meal is ready.

Begin heating the EVOO in a large frying pan set to medium heat. Once heated, add the onion, bell pepper, and a pinch of sea salt. Stir and cook 6 – 7 minutes until veggies are tender.

Stir in the tomato paste and continue to cook 2 minutes. Add the zucchini, hominy, and spices along with ¾ tsp. sea salt. Stir, cover, and cook 5 minutes.

Add ¼ C cold water to the hominy mixture and stir. Reduce heat to medium low, cover, and continue to cook 5 minutes. Taste and adjust salt if desired. Remove from heat and stir in cheddar until melted. Cover and set aside 2 or 3 minutes while you set up.

Start by spooning ½ Tbsp. into the bottom of the taco bowls. Scoop a heaping Tbsp. of the hominy mixture next, followed by a sprinkling of red cabbage, heaping Tsp. + of guac, sprinkling of Monterey jack, and some diced tomatoes.

Garnish with cilantro and add your favourite hot sauce if desired. ENJOY!

Grocery List

2 Tbsp. EVOO
Red Onion, diced
Bell Pepper, diced
½ Tbsp. Tomato Paste
Zucchini, diced
709g can White Corn Hominy, drained & rinsed
2 Tsp. Garlic Powder
1 ½ Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Onion Powder
½ Tsp. Turmeric
¾ Tsp. + Sea Salt

3 Ripe Avocados
3 Green Onions, sliced
1 Jalapeno, seeded & diced
1 Lime, juiced
¼ Tsp. Sea Salt
3 Tbsp. Cilantro, chopped

398ml can Refried Beans with Chipotle
24 Old El Paso Mini Tortilla Bowls (2 Packs)
1 C Grape Tomatoes, chopped
¾ C Red Cabbage, shredded
1 C Monterey Jack Cheese, shredded
¾ C Medium Cheddar, shredded