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Cheesy Roasted Cauli Street Tacos

10/30/2023

Cheesy Roasted Cauliflower Street Tacos

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

Yields: 12 Tacos

WHAT YOU NEED

24 x Corn Street Taco Shells
398ml can Refried Beans with Chilis
1 Head Cauliflower / 2 1/2 - 3 C Florets
EVOO
Himalayan Salt

SPICE BLEND - 1 1/2 Tsp. Tex Mex Seasoning, 1 1/2 Tsp. Mexican Chili Powder 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Chipotle Powder

2/3 C Cheddar with habaneros, shredded
Red Cabbage, shredded
Fresh cilantro, roughly chopped
2 Green Onions, sliced
Hot Sauce
Sour Cream

DIRECTIONS

Empty the contents of the refried beans in to a small, covered pot, set to medium low. Turn off 5 mins prior to assembly.
Preheat oven to 425 F. Add your florets to a mixing bowl and dress with a couple Tbsp. of EVOO. Toss together with all of the spices and season with salt. Transfer to a parchment lined baking sheet and spread out. Bake for 15 minutes, flip, and continue until tender, 8 - 12 minutes. Remove and set on to a wire cooling rack. Taste and season with additional salt if needed. Sprinkle the cheese over the entire tray and return to the oven until melted.

In the meantime, heat up your tortillas. You can do so in the oven as it runs. Wrap 24 tortillas in two separate tinfoil wrappers and place in to the oven for the remaining couple minutes, flipping once. Remove and ensure they are warm and malleable. Return to the oven if needed, or proceed.
ASSEMBLY - Each taco requires two corn street tortillas. Grab two and layer them. First, smear a bit of refried beans on the tacos. Next, chip away at your cheesy, melted cauliflower, and place that on next. Follow with the optional drizzles of hot sauce & sour cream. Finish with crispy red cabbage, fresh cilantro, and green onions. ENJOY!

HAPPY VEG

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Sausage & Leek Rigatoni Bolognese

10/29/2023

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Sausage & Leek Rigatoni Bolognese

Prep Time: 20 Min
Cook Time: 2 + Hours

Yields: 4 + Servings

WHAT YOU NEED

400g Dry Rigatoni Pasta
2 Tbsp. EVOO
1 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
5 sprigs Thyme, leaves removed
2 Leeks, halved and sliced
2 Carrots, peeled & diced
2 stalks Celery, diced
1 Red Bell Pepper, diced
4 x Beyond Meat Hot Italian Sausages
Handful Fresh Basil, torn / thinly sliced
1 heaping Tbsp. Tomato Paste
1 C White Wine
1 C + President's Choice Plant-Based Chikn Broth
796ml Whole San Marzano Tomatoes
1 x Hard Cheese Rind
1 Bay Leaf
1 1/2 Tsp. Dried Oregano
1/3 C Whipping Cream, room temperature
1/2 Tsp. + Himalayan Salt
Cracked Pepper
G A R N I S H - Fresh Parsley, Fresh Basil, Grana Padano

DIRECTIONS

Begin heating the EVOO, butter, garlic, pepper flakes, thyme, and 1/2 tsp. dried oregano, in a 12" or larger skillet set to just about medium heat. Once heated, stir and let everything sizzle together for 30+ seconds without burning. Next, add the leek, carrot, pepper, and celery, along with a generous hit of both salt and pepper, stir, and cook those veggies down for 6 -7 minutes.
Push the veggies to the out border of the skillet and crumble in your sausage in the center. Let the sausage brown up a bit, making sure to flip / stir to brown all sides. Once it's lightly browned, season with salt, push the sausage aside, and drop in your tomato paste and basil. Let that sizzle for 30 seconds or so before stirring everything together and continuing to cook another 2 - 3 minutes. Pour in the wine and let it simmer until almost entirely reduced.

Now, pour in the broth, and tomatoes, breaking up the whole tomatoes in the skillet. Bring the sauce to a boil and once boiled, add the cheese rind, bay leaf, 1/2 tsp. salt, a few more cranks of pepper, and the remaining dried oregano. Stir, reduce to medium low / a simmer, and cook for 2 hours. During this process, add additional broth if the bolognese gets too thick. This will allow the sauce to continue to simmer and develop flavour. You may have to do this a couple of times during the cooking process.
With 30 minutes remaining, bring a large pot of cold, heavily salted water to a boil and add your rigatoni pasta. Cook to abut a minute before al dente.
At this point, remove the cheese rind & bay leaf, fold the room temperature cream in to the bolognese, followed by straining your noodles in to the sauce directly from the boiling water. Take a little ladle full of your boiling pasta water and drizzle over the pasta in the skillet as you toss to coat the noodles evenly. Continue to stir and cook until pasta is al dente / cooked to your liking. Add additional pasta water if needed, taste, and adjust the salt / pepper to your liking.
For service, serve up your pasta garnished with a generous amount of grana padano and fresh parsley and / or basil. ENJOY!

HAPPY VEG

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Meatloaf Sammies

10/24/2023

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Meatloaf Sammies

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Chill Time: 1 Hour +
Yields: 1 Loaf / 4 Sammies

N O T E S

I doubled this recipe so that my meatloaf was deeper and more appropriately sized for bread. You don't have to do this, but I would suggest slicing it lengthwise, as opposed to widthwise to get larger slices for bread.
When I doubled the recipe, I only added an additional clove of garlic, and increased the crumbs to 2/3 as opposed to 1/2. Everything else was doubled as per the recipe.
You could add cheese, but my mom never did that so I didn't either!
1 meatloaf will probably make 4 sandwiches depending on how thick you slice it.

WHAT YOU NEED

Sourdough Bread
EVOO
Yellow Mustard
Garlic Cloves

M E A T L O A F

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
G LA Z E
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 30 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 and glaze looks deeper in colour.

Remove from oven and set on to a wire cooling rack for 15ish minutes. Once cooled enough to safely handle, flip out on to a cutting board and continue to cool until it is no longer hot. Roll in plastic wrap and refrigerate for an hour minimum until firm and fully cooled.
S A M M I E S _ Preheat a grill pan on about medium heat and drizzle your sourdough on both sides with EVOO. Grill on both sides until golden and crisp. Smash a garlic clove, peel, and rub this on both sides of your grilled bread. Slice a few slabs of cold meatloaf, and place them on your bread, followed by a generous zag of mustard. Assemble, slice, and serve. ENJOY!

HAPPY VEG

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Creamy Pesto Gnocchi

10/23/2023

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Creamy Pesto
Gnocchi

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

Yields: 4 Servings

WHAT YOU NEED

500g Shelf Stable Gnocchi
1 Crown Broccoli, (2 1/2 - 3 C Florets)
2 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 Shallot, diced
3 cloves Garlic, crushed & minced
2 Red Thai Chilis, sliced
1/2 C White Wine
1/2 C Grana Padano, shredded
1/2 C Whipping Cream, room temperature
Himalayan Salt & Cracked Pepper
Fresh Basil - Garnish

P E S T O

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

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Cover until needed.
P E S T O - Add the pine nuts to a small skillet set to about medium. Once heated, keep an eye on the nuts, shaking / stirring as needed until toasted and golden brown. Remove from heat and once cooled, add everything together in a small blender and puree until smooth and creamy. Transfer the pesto to a small dish and set aside.

In a large skillet, begin heating the EVOO, butter, chilis, and garlic, on just about medium heat. Once heated, let everything sizzle together for 30 seconds - 1 minute without burning. Add the shallots and a pinch of both salt and pepper, stir, and continue to cook another 3 - 4 minutes. Reduce heat if needed to keep from scorching. Pour in the wine and let that simmer until mostly reduced. At this point, take a small ladle of boiling water and add it the skillet to keep things from burning.
Add the gnocchi and broccoli to the boiling water and boil until tender, 5 ish minutes. At this time, add your prepared pesto to the skillet along with the room temperature cream and stir vigorously until sauce is combined. Reduce heat to a simmer until the broccoli and gnocchi are done. Transfer the cooked broc and gnocchi directly to the skillet and toss until sauce is evenly distributed, adding a little pasta water if needed.

Once everything has had a couple minutes to simmer together, turn off the heat, add the 1/2 C grana padano and a good splash of pasta water. Stir until combined and lusciously creamy. Salt to taste prior to serving.
Serve each portion garnished with additional grana padano and fresh basil. ENJOY!

HAPPY VEG

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Mexican Street Corn Salad

10/20/2023

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Mexican Street Corn Salad

Prep Time: 20 Min
Cook Time: Under 10 Min

Yields: 6 + Servings

WHAT YOU NEED

C O R N

2 Cobs Fresh Sweet Corn, stripped from cob
EVOO
1/4 C Grana Padano, shredded
1 Lime, juice + zest
Himalayan Salt
Tajin

D R E S S I N G

6 Tbsp. Full Fat Sour Cream
4 Tbsp. Mayonnaise
2 Limes
1/2 Tsp. Himalayan Salt
1 Tsp. Sweet Paprika
1/2 Red Onion, thinly sliced
2 cloves Garlic, crushed & minced

S A L A D

340g Bag Broccoli Coleslaw Mix (Shredded Broc, Cabbage, Carrot)
Roughly 1 C Red Cabbage, thinly sliced / shredded
2 Green Onions, sliced diagonally
1/4 C + Fresh Cilantro, roughly chopped
Feta Cheese
Store - Bought Crispy Tortilla Strips

DIRECTIONS

In your serving bowl of choice, whisk together the mayo, sour cream, paprika, juice of both limes & zest of one, and salt. Add the onions and garlic, stir, and set aside as you prepare everything else.
Add the corn to a bowl and stir together with a drizzle of EVOO and a pinch of salt. Preheat a small skillet on just about medium heat and once preheated, add your corn to the skillet. Let it sit for a minute before stirring and continue that process until corn is browned / blistered but still juicy. Remove pan from heat and let cool until not scalding hot. Add the corn to a small mixing bowl and toss together with the grana padano, juice & zest of the lime, Tajin & salt to taste. Set aside.
Pour the broccoli slaw over the dressing in the bowl followed by the red cabbage. Toss everything together until creamy and thoroughly coated. Sprinkle over the toasty corn, fresh cilantro, crispy tortilla strips, green onions, as much feta as you desire, and an additional sprinkle of Tajin.
Salad is best consumed day of, but can be refrigerated and enjoyed for 3 days. Add additional crispy tortilla strips when re-serving. ENJOY!

HAPPY VEG

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Whipped Ricotta Toasts with Roasted Grape Tomatoes

10/18/2023

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Whipped Ricotta Toasts
with Roasted Grape Tomatoes

Prep Time: 15 Min
Cook Time: 20 Min

WHAT YOU NEED

Whipped Ricotta

RECIPE -www.thehappyveg.ca/recipes/whipped-ricotta-with-crispy-roasted-potatoes

1 slice Sourdough Bread
1/2 C Grape Tomatoes, halved
EVOO, Red Pepper Flakes, Himalayan Salt, Cracked Pepper
1 clove Garlic, gently crushed
Sumac
Fresh Basil
Balsamic Reduction
Grana Padano

N O T E S

I originally used the whipped ricotta for a different recipe and had some left over to create this toast. If you're making the ricotta FOR this recipe, you will have a significant amount left after assembly. It can be refrigerated for 4 - 5 days.
This recipe is incredibly easy to double, triple, or more. Simply roast an additional 1/2 C grape tomatoes per toast and have an additional clove of garlic crushed and ready to rub on your toasts.

DIRECTIONS

Prepare the whipped ricotta as per the recipe provided.
Preheat oven to 400 F. Add your tomatoes to a parchment lined baking sheet and drizzle them pretty generously with EVOO. Toss with Himalayan salt, cracked pepper, and a generous amount of pepper flakes. Bake 15 - 20 minutes until skins are shriveled and some bursting has occurred. Turn off your oven and quickly grill your toast.

Preheat a grill pan set to just below medium and rub your sourdough slice with EVOO. Grill both sides until golden brown and crisp. Rub each side of the toast with your gently smashed garlic clove.
To assemble, get your toast on a plate and slather one side in your creamy, whipped ricotta. Spoon your gorgeous, roasted tomatoes on to your toast followed by a drizzle of balsamic reduction, sprinkle of sumac, grating of fresh grana padano, sprinkle of pepper flakes, and some fresh basil. ENJOY!

HAPPY VEG

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Paneer Tikka Masala

10/16/2023

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Paneer Tikka Masala

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 4 Servings

WHAT YOU NEED

2 C Dry Brown Rice
2 Tbsp. Unsalted Butter
2 Tbsp. Coconut Oil
4 cloves Garlic, crushed & minced
2 Red Thai Chilis, sliced
1 Tsp. Ginger Paste
2 Yellow Onions, diced
1 Red Bell Pepper, diced
2 Tbsp. Tomato Paste
400g Frozen Fried Paneer Cubes
400ml Full Fat Coconut Milk
1/2 C PC Brand Plant-Based Chikn Broth
SPICE BLEND - 1 1/2 Tsp. Garam Masala, 1 Tsp. Ground Coriander, 1 1/2 Tsp. Kashmiri Mirchi, 1 Tsp. Tandoori Seasoning, 1/2 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1 Tsp. Turmeric Powder
Himalayan Salt
FOR SERVICE - Fresh Cilantro, Lime Wedges, Sour Cream, Red Thai Chilis, Naan Bread

DIRECTIONS

Prepare your brown rice according to package directions. Once cooked, fluff and leave covered.
Begin heating the butter, coconut oil, chilis, ginger paste, and garlic, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion, bell pepper, and a generous hit of salt. Stir and cook 2 minutes.
Stir together all of your spices and sprinkle half of the seasoning blend in to the skillet. Stir and continue to cook your veggies another 2 - 3 minutes. Stir in the tomato paste and continue to cook another couple of minutes. Anything that sticks to the bottom will be lifted off when we add our liquids! Add in the paneer cubes and another good hit of salt. Stir and let the paneer cubes cook until warmed through thoroughly.

Pour in the broth and coconut milk, stirring until everything is combined. Increase the heat slightly to bring the masala to a boil. Once boiled, stir in the remaining spice blend and season with salt. Reduce heat to medium low and simmer 5 - 7 minutes until reduced slightly, creamy, and rich. Taste the sauce for salt and season to taste.
For service, serve up some brown rice and ladle over some of the paneer masala. Garnish with sour cream / cilantro lime sauce, lime wedges, fresh cilantro, and chilis, and serve with naan bread if desired. ENJOY!

HAPPY VEG

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Broccoli Cheddar Mac & Cheese

10/13/2023

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Broccoli Cheddar Mac & Cheese

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

Yields: 6 - 8 Pieces

WHAT YOU NEED

2 C Dry Macaroni Noodles
1 Broccoli Crown (Approx 2 1/2 - 3 Cups Broccoli Florets)
About 1 C Ritz Crackers + 1 Tbsp. Unsalted Butter
1 2/3 C Whipping Cream, room temp
2 Tbsp. Unsalted Butter, melted & cooled
2 Large, Free-Range Eggs
2 cloves Garlic, crushed & minced / pressed
1 C Pizza Mozzarella, shredded
1 1/2 C Vintage / Aged White Cheddar, shredded
1 C Old Marble Cheddar, shredded
1 Tsp. Dry Mustard Powder
1/4 - 1/2 Tsp. Red Pepper Flakes (Depending on your own heat tolerance)
1/4 Tsp. Cayenne
1/2 Tsp. Himalayan Salt

DIRECTIONS

Whisk together the cream, eggs, garlic, melted & cooled butter, dry mustard, cayenne, pepper flakes, and salt. Set aside until needed.
Bring a large pot of cold, heavily salted water to a boil. Once boiled, add your macaroni and cook to a minute or so before al dente. Add the broccoli florets to the same pot with about 5 minutes left on your noodles. Once ready, turn off the heat and strain the noodles / broccoli. Return the noodles & broccoli back to the pot and put the pot back on the burner that is now off. Pour in your cream mix and stir until combined. Next, stir in your cheese in batches. Some will be fully melted, and some will continue their melting process in the oven.

Preheat oven to 350 F
Transfer the creamy mac to a greased 7" x 11" and tap the dish off the counter a few times to settle everything. Next, take your Ritz cracked and place them in a ziplock. Smash them up in to chunky crumbs and transfer them to a small bowl. Melt the 1 Tbsp. butter and use your hands to work the butter and crumbs together until they resemble a moist crumble. Sprinkle this over the top of your mac and cheese. Finish with a good sprinkle of Himalayan salt & red pepper flakes.
Bake your mac for 35 - 40 minutes until bubbly and golden brown on top. Remove and set on to a wire rack for 5 - 10 before slicing in to 6 or 8 equal sized squares. Serve & ENJOY!

HAPPY VEG

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Yes, I Said Potatoes for Every Meal

10/10/2023

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What is there to say about the humble potato, that hasn't already been said by millions of people, or simply me, millions of times. There isn't a single tater I've ever met, that I didn't feel instantly enamored by, and ready to indulge in the experience. Mashed, boiled, baked, roasted, fried, like for real, what potato ISN'T good?

I'll wait.

To say that potatoes are fu<king fabulous would be such an unfortunate understatement. They are everything. They sit at the top of my vegetable kingdom, above all others. Naturally, I've found many a way to incorporate my favourite veg, in to every meal of the day. Potatoes are one of the most versatile vegetables out there in that they will accompany any flavour and almost any method of cooking. They're literally at your disposal, any time of the day.

Shall we revisit some of my favourite potato recipes? Let's start at breakfast, and let the taters take us through this magical journey of a day full of spuds.

B R E A K F A S T

Hashbrown Breakfast Sams

jalapeno Cheddar Breakfast Hash

Breakfast Poutines

Potato, feta, & Chive Egg Muffins

Hashbrown Breakfast Sams
- crispy hashbrown patties, plant-based sausage, egg, lettuce, cheese, chipotle mayo, pickled hot pepper

www.thehappyveg.ca/recipes/hashbrown-breakfast-sams

Jalapeno Cheddar Hash
- garlic, jalapeno, pepper, onion, hash brown cubes, marble cheddar, egg

www.thehappyveg.ca/recipes/jalapeno-cheddar-tater-hash

Breakfast Poutine
- mushroom, thyme, & onion gravy, taters, egg, cheese curds

www.thehappyveg.ca/recipes/breakfast-poutine

Potato, Feta, & Chive, Egg Muffins
- eggs, taters, chives, feta

www.thehappyveg.ca/recipes/potato-chive-feta-egg-muffins

L U N C H / B R U N C H

Russet brunch Bowl

Pesto Potato Caprese Paninis

Crispy Potato Tacos with Pickled Uns

Mediterranean Tater Tacos

Russet Brunch Bowl
- baked beans, eggs, fondant potatoes, herbs, cheddar

www.thehappyveg.ca/recipes/russet-brunch-bowl

Pesto Potato Caprese Paninis
- roasted potato, pesto, mozzarella, tomato, mayo, balsamic reduction

www.thehappyveg.ca/recipes/pesto-potato-caprese-paninis

Mediterranean Potato Tacos
- greek style salad, potato, red pepper hummus, roasted zucchini, feta

www.thehappyveg.ca/recipes/mediterranean-potato-tacos

Crispy Potato Tacos with Pickled Onions
- roasted potato, pickled onion, refried beans, feta, salsa

www.thehappyveg.ca/recipes/crispy-potato-tacos-with-pickled-onions

A P P S / S I D E S

Caprese Hasselbacks

Mixed Potato Au Gratin

Poutine Baked Potatoes

Potato Bruschetta

Caprese Hasselbacks
- potato, mozzarella, tomato, fresh basil, grana padano, balsamic reduction

www.thehappyveg.ca/recipes/caprese-hasselback-potatoes

Mixed Potato Au Gratin
- sweet & russet potato, shallot, garlic, cream, butter, grana padano, mozzarella, old cheddar

www.thehappyveg.ca/recipes/mixed-potato-au-gratin

Poutine Baked Potato
- potato, cheese curds, gravy, chives

www.thehappyveg.ca/recipes/poutine-baked-potato

Potato Bruschetta
- bruschetta, roasted tomatoes, balsamic reduction, feta, grana padano

www.thehappyveg.ca/recipes/potato-bruschetta

D I N N E R

Potato Parm Steaks

Cheesy Potato Corn Enchiladas

Shep's Pie Potatoes

Potato Cauli Pot Pie

Potato Parm Steaks
- fondant potatoes, tomato sauce, mozzarella, grana padano, herbs

www.thehappyveg.ca/recipes/potato-parm-steaks

Cheesy Potato & Corn Enchiladas
- potato, sweet corn, monterey jack, enchilada sauce, feta, garnishes

www.thehappyveg.ca/recipes/cheesy-potato-corn-enchiladas

Shep's Pie Potatoes
- plant-based beef filling, mashed potato, gravy, chives

www.thehappyveg.ca/recipes/shepherds-pie-potatoes

Potato & Cauliflower Pot Pie
- potato, cauliflower, veg, peas, milk, cream cheese, cheddar, crust

www.thehappyveg.ca/recipes/creamy-potato-cauli-pot-pie

As you can see, it is entirely possible to eat potatoes for every single meal of the day, and with these recipes, you'll have no problem doing so. This is only a small fraction of the potato recipes I have here at the blog. If you're interested, go to the HOME PAGE and type POTATO / POTATOES in to the search bar. You'll see a wide assortment of potato recipes that can be prepared for any meal of the day.

HAPPY VEG

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Whipped Ricotta with Crispy Roasted Potatoes

10/9/2023

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Whipped Ricotta
with Crispy Roasted Potatoes

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: App for 3 - 4, Side for 2

WHAT YOU NEED

P O T A T O E S

2 Med / 1 Large Russet Potato, scrubbed & cut in to 1/2" sized cubes
For the Potatoes - Vegetable Oil of Choice, 1 Tsp. Italian Seasoning, 1 Tsp. Garlic Powder, 1/2 Tsp. Red Pepper Flakes, Himalayan Salt, Cracked Pepper

W H I P P E D R I C O T T A

475g Full Fat Ricotta Cheese
6 + Tbsp. EVOO
1 Lemon
1/4 C Whipping Cream
1 clove Garlic, crushed
1/4 Tsp. + Himalayan Salt
G A R N I S H - EVOO, Pepper Flakes, Fresh Parsley, Fresh Basil, Grana Padano

N O T E S

Traditionally, this whipped sort of cheese is done in a stand mixer of good quality. I don't have one which is why I've created a blended variety. You would also see a reduction on the amount of cream & EVOO added to a whipped variety done in the stand mixer. The liquid is necessary for my Vitamix blender to thoroughly puree everything.
If you choose to do this in your stand mixer, make sure to mince your garlic clove finely and reduce your EVOO & cream significantly. Whip until creamy and luscious.

DIRECTIONS

Preheat oven to 425 F
Add your cubed potatoes to a mixing bowl and toss them in enough oil to coat them along with the pepper flakes, Italian Seasoning, garlic powder, and a generous hit of both Himalayan salt & cracked pepper. Remember! Potatoes NEED to be liberally salted, they beg for it! Transfer the dressed potatoes to a parchment lined baking sheet and place in to the oven to bake.
Bake 20 - 25 minutes, flipping often for even browning. Taste for doneness and if needed, hit them with salt right out of the oven.

Zest the lemon and take half the zest along with the cream, EVOO, ricotta, salt, lemon juice, and garlic, and add it to your personal blender. Blend until smooth and velvety, adding additional EVOO / cream if needed to help emulsify.
Transfer your whipped ricotta to a serving plate and spread it around nicely, making sure to create some ridges in the presentation. Drizzle the cheese with EVOO before topping with your gorgeous, crispy potatoes, and finishing with some fresh herbs, reserved lemon zest, grated grana padano if desired, and loads of additional pepper flakes. ENJOY!

HAPPY VEG

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WHAT YOU NEED

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WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

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B R E A K F A S T

Hashbrown Breakfast Sams

jalapeno Cheddar Breakfast Hash

Breakfast Poutines

Potato, feta, & Chive Egg Muffins

L U N C H / B R U N C H

Russet brunch Bowl

Pesto Potato Caprese Paninis

Crispy Potato Tacos with Pickled Uns

Mediterranean Tater Tacos

A P P S / S I D E S

Caprese Hasselbacks

Mixed Potato Au Gratin

Poutine Baked Potatoes

Potato Bruschetta

D I N N E R

Potato Parm Steaks

Cheesy Potato Corn Enchiladas

Shep's Pie Potatoes

Potato Cauli Pot Pie

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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