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Tradish Meatloaf

9/30/2022

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Tradish
Meatloaf

Prep Time: 15 Min
Cook Time: 45 - 50 Min

WHAT YOU NEED

340g Beyond Meat Beef
4 cloves Garlic, crushed & minced
1/2 Yellow Onion, grated
1/2 C Plain Bread Crumbs
1 Piece of Bread, torn up
1 Large Free-Range Egg
1/4 C + 2 Tbsp. 2% Milk
3 Tbsp. Fresh Parsley, chopped
1 Tsp. Dry Mustard Powder
1 Tbsp. Worcestershire Sauce
1 Tsp. Browning Sauce
1 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1 Tsp. Onion Flakes
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. + Sea Salt
GLAZE
1/3 C Ketchup
1 Tbsp. Red Wine Vinegar
1 Tsp. Honey
Splash Worcestershire Sauce

DIRECTIONS

Preheat your oven to 350 F
Add the bread and milk to a medium sized mixing bowl and use your hands to squish the bread in the milk. Let it sit for a minute before adding everything else for the meatloaf to the bowl. Work the mixture together with your hands.
Spray a standard sized loaf pan with cooking spray and add the meat mixture to the pan. Form it in to a loaf shape using your hands or a rubber spatula.
Bake for 25 minutes. In the meantime, whisk together the ingredients for your glaze and season with a pinch of salt. Remove the loaf from the oven and slather the top of it with the glaze.

Return the loaf to the oven for 10 minutes, remove it, and glaze it one more time. Return to the oven for another 10 - 15 minutes until cooked through.
Remove from oven and set on to a wire cooling rack for 5ish minutes. Carefully flip the loaf out on to a cutting board / serving plate.
Serve up your sliced meatloaf with sides like roasted veg & mashed taters. Any leftover meatloaf can be refrigerated in a sealed container for 4 days. This meatloaf makes phenomenal sandwiches the next day, just a little something to keep in mind :)
ENJOY!

HAPPY VEG

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Fresh Corn & Sundried Tomato Tagliatelle

9/26/2022

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Fresh Corn & Sundried Tomato Tagliatelle

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

400g Dry Tagliatelle Pasta
EVOO
2 Tbsp. Unslated Butter
1 Tbsp. Pepperoncini in Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
2 Tbsp. Sundried Tomatoes packed in oil, chopped
2 Cobs Fresh Corn, stripped from cob
3/4 C White Wine
3 Tbsp. Fresh Parsley, chopped
Handful Fresh Basil, torn
6 Tbsp. + Sundried Tomato Pesto (*1)
1/3 C Pecorino, grated
1/3 C Feta, crumbled
Sea Salt
SUNDRIED TOM PESTO
1 C Fresh Basil
1/2 C Fresh Parsley
1/2 Tbsp. Pepperoncini In Oil
1 Tbsp. Sundried Tomatoes in Oil, chopped
1/2 Lemon
1/4 C Raw Walnuts
1/4 C Grana Padano, grated
2 cloves Garlic, crushed
1/3 C + EVOO
1 Tbsp. Sundried Tomato Liquid
1 Tbsp. Water
1/2 Tsp. Sea Salt

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled leave covered until needed.
PESTO - Add all of the ingredients to a small, personal blender(*2) and puree until combined. Add additional EVOO / water to emulsify if needed. Taste, adjust salt if desired, and set aside until needed.
Begin heating a drizzle of EVOO, the pepperoncini in oil, butter, and garlic, in a large skillet set to about medium heat. Once heated, let the garlic sizzle for about 30 seconds while stirring to avoid burning. Add the onions, sundried tomatoes, and a good pinch of salt. Stir and cook 6 minutes, reducing heat if needed to avoid scorching. Drop in the torn basil and let that sizzle for 30 seconds before stirring.
Add the fresh corn and another good pinch of salt. Stir and cook another 4 - 5 minutes before pouring in the wine. Let the wine simmer until reduced by over half. In the meantime, add your pasta to the boiling water and cook to al dente. Strain directly in to the skillet and continue to toss the pasta together with the wine / corn to release some of the pasta's starches and continue to cook the noodles. Once they're cooked to perfection, turn off the heat and fold in the fresh parsley, crumbled feta, pecorino, 6 Tbsp. of the sundried tomato pesto, and a ladle of pasta water. Toss using tongs until everything is combined and glossy, adding more pasta water if needed to help create an emulsified sauce. Taste and add additional salt / pesto if desired.
Refrigerate any remaining pesto in a sealed container for up to 5 days.
For service, serve your portions with additional grated pecorino, pepper flakes, fresh parsley, and some basil leaves. ENJOY!

NOTES:
(*1) - Although I've provided a recipe for my sundried tomato pesto, don't hesitate to use a jar of pesto if you have that on hand. I always have a jar myself for recipes just like this one.

(*2) I like the consistency of my pesto out of the blended but feel free to use your food processor for a more traditional, chunky pesto.

HAPPY VEG

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Spicy Summer Flatbread

9/23/2022

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Spicy Summer Flatbread

Prep Time: 15 Min
Cook Time: 20 Min

Yields: 6 Slices

WHAT YOU NEED

300g Prepared Flatbread
Pepperoncini In Oil
9 Slices Pizza Mozzarella, from the ball
Red Onion, sliced
Handful Medley Cherry Tomatoes, halved
Sundried Tomatoes in Oil
Pickled Hot Peppers
Crumbled Feta Cheese
Fresh Parsley, roughly chopped
Dried Oregano
Sea Salt
Balsamic Reduction
Micro Arugula

DIRECTIONS

Preheat oven to 425 F
Begin by spreading oily pepperoncini all over the flatbread, leaving about 1/2 " around the perimeter. Place your sliced mozzarella all over the flatbread followed by sliced red onions, halved tomatoes, and desired amounts of sundried tomatoes, pickled peps, and crumbled feta. Finish with a sprinkling of fresh parsley, a pinch of sea salt, and some dried oregano rubbed between your hands over the flatbread.
Bake on the bottom rack of your oven for 8 - 12 minutes until golden brown around the edges. Remove from the oven and let cool a minute or two. Slice in to 6 equal sized squares and serve garnished with micro arugula and some balsamic reduction if desired. ENJOY!

HAPPY VEG

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Cheesy Brown Rice Zucchini Boats

9/19/2022

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Cheesy Brown Rice Zucchini Boats

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

Yields: 6 Boats

WHAT YOU NEED

3 Zucchinis, halved & flesh removed & reserved
1/2 C Dry Brown Rice
2 Tbsp. Unsalted Butter
Drizzle EVOO
1 Yellow Onion, diced
1/2 Red Bell pepper, diced
3 cloves Garlic, crushed & minced
1/2 C Pizza Mozzarella, shredded
1/4 C Pecorino, shredded
1 Large Free-Range Egg
3 Tbsp. Fresh Parsley, chopped
1/4 C Raw Walnuts, chopped
4 Sprigs Fresh Thyme, leaves removed
1/2 Tsp. Red Pepper Flakes
1 Tsp. Italian Seasoning
1/2 Tsp. + Sea Salt
Cracked Pepper
Topping - 6 Tbsp. Italian Seasoned Breadcrumbs, 1 Clove Garlic, grated, 1/2 Lemon, zest, 2 Tbsp. Pecorino, shredded, EVOO, Sea Salt

DIRECTIONS

Prepare the brown rice according to package directions. Fluff, set aside & cool.
Begin heating the butter, drizzle of EVOO, garlic, pepper flakes, thyme, and Italian seasoning, in a 10" skillet set to about medium. Once heated, let everything sizzle together for 30 seconds - 1 minute without burning.
Add the onion, bell pepper, and a good pinch of both salt & pepper. Stir and continue to cook 5 - 7 minutes until tenderish. Squeeze the liquid out of the zucchini flesh using cheese cloth or a kitchen towel. Add the squeezed zucchini flesh to the skillet along with another good pinch of salt and pepper. Stir and continue to cook 4 minutes. Stir in the walnuts and continue to cook another 2 minutes. Taste and add salt to your liking. Remove from heat and let the mixture cool.
Preheat your oven to 425 F
To a large mixing bowl, add the cooled filling, cooled brown rice, egg, mozzarella, pecorino, parsley, and 1/2 tsp. sea salt. Stir everything together until combined.
Place the hollowed zuccs on to a parchment lined baking sheet. Drizzle them with EVOO and sprinkle each one with salt, pepper, and pepper flakes. Divide the filling between each zucchini boat, pressing it down to fill it completely.
In a small bowl, stir together the breadcrumbs, pecorino, lemon zest, garlic, and a pinch of salt. Drizzle in some EVOO and stir together. Continue to add EVOO and stir until the crumb mixture is moist. Sprinkle this over the zucchinis.

Bake for 15 - 20 minutes until zucchinis are tender but still have a little bite to them and crumb topping is golden brown.
Remove from oven and cool 5ish. Serve with additional grated pecorino and fresh parsley. ENJOY!

HAPPY VEG

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Roasted Red Pepper Lasagna with Zuccs & Pesto

9/16/2022

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Roasted Red Pepper Lasagna with Zuccs & Pesto

Prep Time: 35 Min
Cook Time: 1 1/2 Hr +

Yields: 8 Large Pieces

WHAT YOU NEED

SAUCE

2 1/2 Tbsp. Unsalted Butter, divided
2 Tbsp. EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, diced
3 cloves Garlic, crushed
1 Tbsp. Tomato Paste
1 Tbsp. Pepperoncini In Oil
1/2 C White Wine
796ml San Marzano Tomatoes
500ml Roasted Red Peppers
1/4 C Roasted Red Pepper Liquid
Handful Fresh Basil
1/2 C Whipping Cream, room temp
1/2 Tsp. Dried Oregano
1/2 Tsp. + Sea Salt

FILLING

560ml Full Fat Ricotta
1 Large Free-Range Egg
1/2 C Pizza Mozzarella, shredded
1/4 C Grana Padano, shredded
2 cloves Garlic, crushed & minced
1 Lemon, zested
1/4 C Fresh Parsley, chopped
A Few Dashes Nutmeg
1/2 Tsp. + Sea Salt

OTHER

5 Large Zucchinis
Vegetable Oil For Frying
2x 360g Fresh lasagna Sheets
Prepared Pesto

Store bought is fine, but you could easily whip up my Walnut & Basil pesto.
www.thehappyveg.ca/recipes/cheesy-tortellini-pesto-skillet

2 1/2 C Pizza Mozzarella, shredded
Fresh Basil, Fresh Parsley, Grana Padano - Garnish

DIRECTIONS

FILLING - Mix everything together in a medium sized mixing bowl except for the egg. Taste your filling and add salt to taste if desired. Whisk in the egg, cover, and refrigerate until assembly.
SAUCE - Begin heating 2 Tbsp. butter, the EVOO, pepperoncini, and garlic cloves, in a medium sized pot set to about medium heat. Once heated, let everything sizzle for 30 seconds - 1 minute without burning. Add the onion, celery, carrot, and a generous pinch of sea salt. Stir and cook 6 minutes. Stir in the tomato paste and continue to cook another 2 minutes. Add the wine and simmer until reduced before adding the roasted peppers, pepper liquid, and tomatoes. Bring the sauce to a boil and once boiled, reduce the heat to medium low, add the handful of fresh basil, dried oregano, and 1/2 Tsp. sea salt. Cover and simmer 25 minutes. Blend using an immersion blender until nice and smooth. Add the remaining 1/2 Tbsp. butter & whipping cream. Bring to temperature, taste, and add additional salt if desired.
While the sauce cooks, begin heating enough vegetable oil on medium in a skillet for a shallow fry. Use a mandolin to slice the zuccs on the second lowest setting in to nice, thin strips. Working in batches, cook the zucchinis in the hot oil for 2 - 3 minutes per side until tender and showing some browning. Transfer to a paper towel lined plate and continue until all zuccs have been fried.
Preheat oven to 350 F

ASSEMBLY - Spray the inside of a 9"x14" (9"x 13" would also work) with cooking spray. Ladle some of the sauce in to the bottom of the dish to coat. Place your first layer of fresh noodles in to the dish, cutting them to fit the dish if needed. Ladle more sauce over the noodles and spread to coat them. Lay some sliced zucchinis along the sheets followed by dollops of your pesto and about 1/2 C shredded mozz. Season the layer with sea salt and place your next layer of sheets. Sauce, zuccs, pesto, 1/2 C mozz, followed by more sheets. Spread your entire batch of filling to coat the entire layer. Top with more lasagna sheets and continue with another zucchini layer followed by more sheets for the top. (4 Layers.) Finish with sauce to coat the top layer, remaining sliced zuccs, more pesto dollops, and all of the remaining 1 C pizza mozzarella.
Cover the lasagna and bake for 40 minutes. Remove cover and continue to bake another 15 - 20 minutes until nice and bubbly & golden. You could switch the oven to BROIL 500 F for a minute or two for additional colour on top.
Remove from oven and set the lasagna on to a wire cooling rack for 20 minutes.
Slice in to 8 equal sized pieces and serve. Serve with fresh herbs and some grated grana padano. ENJOY!

HAPPY VEG

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Potato Chowder

9/12/2022

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Potato Chowder

Prep Time: 25 Min
Cook Time: 45 - 50 Min

WHAT YOU NEED

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
4 cloves Garlic, crushed & minced
1 Leek, halved & sliced (washed well)
1 Yellow Onion, diced
1 Bell Pepper, diced
3 stalks Celery, diced
1 Cob Fresh Corn, corn removed from cob & cob reserved
3 Russet Potatoes, cut in to cubes (About 4 C)
1/2 Small Head Cauliflower, broken down in to smaller florets (1 1/2 C)
1 Heaping Tbsp. AP Flour
1/2 C White Wine
1 L PC Brand Plant-Based Chick'n Broth
1/2 C Whipping Cream, room temp
Hard Cheese Rind
1/4 C Fresh Parsley, chopped
1/2 Tbsp. Pepperoncini In Oil
5 Sprigs Fresh Thyme
2 Tsp. Onion Flakes
1/2 Tsp. Garlic Powder
1/4 Tsp. Vegeta Seasoning
Nutmeg
1/2 Tsp. + Sea Salt
Cracked Pepper

DIRECTIONS

Begin heating the EVOO, butter, garlic, and thyme sprigs, in a large, deep skillet set to about medium. Once heated, let everything sizzle together for about a minute without burning. Add the onion, leek, celery, and bell pepper, along with some salt & pepper. Stir and cook 6 - 7 minutes. Add the potatoes, season again with salt & pepper, cover, and continue to cook for 5 minutes. Add the cauliflower & corn, season again, and cover for another 3 minutes.
Stir in the flour and continue to stir and cook another minute or two. Pour in the wine and simmer until the wine has reduced by half. Now, add the broth and bring to a boil. Once boiled, add the onion flakes, garlic powder, vegeta, cheese rind, 1/2 Tsp. sea salt, and naked cob of corn. Reduce heat to medium low, cover, and simmer for 15.

Remove cover and simmer until potatoes are nice and tender and soup has thickened / reduced, another 10 - 15. Remove from heat and pluck out the thyme sprigs, cob, and cheese rind. Stir in the cream & fresh parsley. Taste and adjust salt if desired.
Serve garnished with grated hard cheese, croutons, pepper flakes, and / or fresh herbs. ENJOY!

HAPPY VEG

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Tex Mex Chipotle Chili

9/9/2022

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Tex Mex Chipotle
Chili

Prep Time: 20 Min
Cook Time: 1 1/2 Hours +

$Picture$

WHAT YOU NEED

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 Yellow Onions, diced
1 Bell pepper, chopped
1 Bunch Green Onions, sliced
3 - 4 Chipotle Peppers in Adobo Sauce, chopped
340g Beyond Meat Beef
540ml Red Kidney Beans, drained and rinsed
1 Tbsp. Tomato Paste
1 1/2 C PC Brand Plant-Based Beef Broth (*1)
3x 284ml Rotel Diced Toms with Chilis
1 1/2 C + Water
2 Tsp. Tex Mex Seasoning
1 Tsp. Mexican Chili Powder
1/2 Tsp. Cumin
1 Tsp. Onion Powder
1/4 Tsp. Cayenne
1/4 Tsp. Chipotle Powder
1/4 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt

$Picture$

DIRECTIONS

Begin heating the butter & EVOO in a large skillet set to just about medium heat. Once heated, add the pepper flakes & chipotle peppers. Stir and cook for a minute before adding the onion, green onions, bell pep, and a good pinch of salt. Stir and cook 6 - 7 minutes. Push everything to one side and drop in the Beyond Beef. Break up the beef in to crumbles as it cooks for 5 - 6 minutes.
Add the tomato paste, tex mex, chili powder, onion powder, cumin, chipotle powder, cayenne, and a good pinch of salt. Stir and continue to cook another 2 - 3 minutes.
Pour in the tomatoes, water, and broth. Bring to a boil and once boiled, reduce heat to medium low, add the 1/2 tsp. sea salt, and simmer for 1 1/2 hours. If needed, add more water if the chili gets too thick but you want to cook it for at least an hour and a half to intensify the flavours.
Taste and adjust salt to your liking. ENJOY!

MAKE IT A JACKET

$Picture$

Russet Potatoes
Vegetable Oil
Unsalted Butter
S & P
Vintage Cheddar, shredded
Chipotle Mayo
Sour Cream
Sliced Green Onions

While your chili cooks, preheat your oven to 425 F & pierce your russets with a fork several times. Place the taters on a baking sheet and drizzle them with vegetable oil. Season liberally with sea salt & cracked pepper. Bake 1 Hour + until potatoes are fully cooked and fork tender.
Slice open the taters and stuff with unsalted butter. Smother with the tex mex chipotle chili and top with shredded old cheddar, sour cream, chipotle mayo, and some fresh, sliced green onions. ENJOY!

HAPPY VEG

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Sundried Tomato Pesto & Sweet Corn Flatbread

9/7/2022

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Sundried Tomato Pesto & Sweet Corn Flatbread

Prep Time: 15 Min
Cook Time: 20 Min

Yields: 6 Slices

WHAT YOU NEED

300g President's Choice Flatbread
1 Cob Fresh Sweet Corn
Pepperoncini in Oil
9 Slices Pizza Mozzarella (*1)
1 Clove Garlic, sliced
1/2 Red Onion, sliced
1/2 Red Bell Pepper, sliced
Crumbled Feta
Pickled Hot Peppers
Sundried Tomatoes
Fresh Basil
Fresh Parsley
Dried Oregano
Sundried Tomato Pesto (*2)
1 C Fresh Basil
1/2 C Fresh Parsley
1 Lemon, juiced
2 Tbsp. Sundried Tomatoes, roughly chopped
1 Tsp. Pepperoncini In Oil
1/4 C Raw Walnuts
1/4 C Grana Padano, grated
2 cloves Garlic, crushed
1/4 Tsp. Red Pepper Flakes
1/3 C + 1 Tbsp. EVOO
1 Tbsp. + Water (more if needed to emulsify)
1/2 Tsp. Sea Salt

NOTES:

(*1) - I use the balls of pizza mozzarella so when I say slices, I'm talking rounds. If you're using a brick for example, just cut enough to coat the flatbread.

(*2) - I ALWAYS have a jar of store bought pesto in my fridge. This flatbread is very simple without preparing the pesto from scratch, so don't be afraid to open the jar if you're looking to keep things quick.

DIRECTIONS

Add all of the ingredients for the pesto to a blender and blend until creamy. You may need to add more water / oil to get it to an emulsified and creamy state. Transfer to a small bowl and set aside.
Heat a grill pan on medium. Husk the corn and get as much of the silk off as possible. Spray the cob with cooking spray and place the cob on the grill. grill on all 4 sides to allow for some browning / blistering. Remove and cool before cutting the corn off of the cob.
Preheat oven to 425 F
Start by drizzling the flatbread with EVOO and brushing it around to coat entirely. Next, brush the base of the flatbread with the prepared sundried tomato pesto, leaving about a half an inch around the border for a crust. Place your sliced mozzarella and then start building with your toppings. Place some hot peppers, red onions, sundried tomatoes, sliced peppers, fresh basil, chopped parsley, & sliced garlic around the flatbread. Top with the grilled corn, crumbled feta, pepperoncini, and a good sprinkling of dried oregano.
Bake on the bottom rack of your preheated oven for 8 - 12 minutes or until crust is golden and cheese is melted.
Cut in to 6 equal sized pieces and garnish with additional herbs if desired. ENJOY!

HAPPY VEG

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Cheesy Baked Bean Crumpets

9/4/2022

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I follow a page on Twitter called Rate My Plate, where people send in photos of their food for viewers to enjoy, criticize, or skewer. I'm still not sure if the ones who send in ugly pictures really believe the plate is good, or are looking for some fun, but I love the page. I've seen some really horrifying plates you guys, like, really bad, but I've also stumbled across a few gorgeous ones like the one that inspired this recipe.

This is giving me back in Ireland vibes. I was loving the whole baked beans for breakfast thing, although my stomach might have felt differently. Quite simply, toasty crumpets, baked beans, the oldest cheddar, gouda, and some white & green onions. Delish.

Cheesy Baked Bean Crumpets

Prep Time: 10 Min
Cook Time: 10 Min

Yields: 6 Pieces

WHT YOU NEED

6 Pack Crumpets
398ml can Tomato Sauce Baked Beans
Unsalted Butter
6 Tbsp. Gouda, shredded
6 Tbsp. Extra Old White Cheddar, shredded
1/2 Yellow Onion, finely diced
1 - 2 Green Onions, thinly sliced
Red Pepper Flakes
Sea Salt & Cracked Pepper

DIRECTIONS

Warm up the baked beans in a small pot, covered over medium low heat.
In the meantime, toast the crumpets. I usually toast them twice if I'm piling liquidy toppings on top.
Preheat oven to BROIL 500 F
Arrange the crumpets on a wire rack over a baking sheet. Place a sliver of butter on each crumpet and use a slotted spoon to scoop a generous amount of baked beans on each crumpet. Top each crumpet with one tablespoon of each of the cheeses, a sprinkling of salt, pepper, and pepper flakes, and toss them in to the oven.
Broil until cheese is bubbly and melted. Garnish with finely diced yellow uns & sliced green onions. ENJOY!

GIVE IT SOME EXTRA OOMPH

Wanna crank these cheesy crumpets up a notch. If you've got the time and patience, try making my Baked beans recipe. They're smoky, flavourful, and absolutely delicious.
www.thehappyveg.ca/recipes/baked-beans

Make it an experience with an egg cooked to your liking. I suggest a yolky one because that golden yolk and those cheesy beans are a match made in heaven.

HAPPY VEG

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Garlic Peri Peri Brussel Sprouts

9/2/2022

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Garlic Peri Peri Brussel Sprouts

Prep Time: 10 Min
Cook Time: 20 - 25 Min

WHAT YOU NEED

1 Lb. Brussel Sprouts, trimmed, cleaned, & halved
1/4 C Vegetable Oil
2 Tbsp. + Nando's Garlic Peri Peri Sauce (*1)
4 cloves Garlic, crushed & pressed / minced
Squeeze of Fresh Lemon
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. Cayenne
Sea Salt
Green Onion, sliced - Garnish

NOTES:

(*1) I LOVE Nando's Peri Peri Garlic sauce in medium. It's hot, has great flavour, and it's my personal fave. You can easily sub it out for your favourite peri peri sauce but make sure it's got some heat because that's what these sprouts are all about.

DIRECTIONS

Preheat oven to 425 F
Place the sliced brussel sprouts on a parchment lined baking sheet with the sliced side facing up. Whisk together the oil, peri peri sauce, pepper flakes, cayenne, and a squeeze of lemon juice. Brush this on each of the sprouts individually and reserve the remainder of the sauce. Season the tray liberally with sea salt.
Bake the brussel sprouts for 15 minutes. Remove the tray from the oven and flip each of the sprouts on to the flat side. Brush each of the sprouts with the reserved sauce, adding more oil / peri if needed to stretch it out. Season the sprouts again with sea salt and return them to the oven.
Continue to bake 7 - 10 minutes until tender & slightly charred.

Transfer the sprouts to a serving dish and drizzle the dish with peri peri sauce. Finish with a sprinkling of green onions & ENJOY!

HAPPY VEG

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R E C I P E S

WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

SAUCE

FILLING

OTHER

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

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WHAT YOU NEED

DIRECTIONS

MAKE IT A JACKET

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WHAT YOU NEED

DIRECTIONS

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WHT YOU NEED

DIRECTIONS

GIVE IT SOME EXTRA OOMPH

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WHAT YOU NEED

DIRECTIONS

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