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Skillet Cheeseburger Mac

10/6/2023

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Skillet Cheeseburger Mac

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

Yields: 4 + Servings

WHAT YOU NEED

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/4 - 1/2 Tsp. Red Pepper Flakes (Depends on personal heat tolerance)
1 Yellow Onion, chopped
340g Beyond Meat Beef
2 Tbsp. Tomato Paste
S P I C E S - 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Clubhouse Roasted Garlic & Red Pepper Seasoning, 1 Tsp. Dry Mustard Powder, 1/2 Tsp. Sweet Paprika
2 Tbsp. All Purpose Flour
1 1/3 C 2% Milk
2 2/3 C Pres Choice Plant-Based Beef Broth
2 C Dry Macaroni Noodles
2 Heaping Cups 18 + Months Aged White Cheddar, shredded
Splash Room Temperature Cream
1/4 Tsp. + Himalayan Salt
Cracked Pepper
G A R N I S H - Shredded Cheddar, Green Onions, Parsley

N O T E

Both the broth and the plant-based beef lend salt to this skillet mac. I started with a 1/4 tsp. salt and at the end, needed to season to taste. I'd rather be cautious with salt and finish at the end than to over salt in the beginning and ruin the dish.

DIRECTIONS

Begin heating the EVOO, butter, garlic, and pepper flakes, in a 12" skillet set to just below medium heat. Once heated, let everything sizzle together for 30 + seconds without burning. Stir in the onions along with a good pinch of both salt & pepper. Let the onions cook about 5 - 6 minutes, stirring as needed. Drop in the beef & a pinch of cracked pepper & salt, and break it in to small crumbles as it browns in the skillet, about 5 ish minutes.

Stir in the tomato paste and all of the spices until combined thoroughly. Continue to stir and cook another 2 - 3 minutes, letting that tom paste & spice blend toast a bit in the skillet. Stir in the flour and continue to cook 2 - 3 minutes, stirring often. Pour in the milk & broth, and bring to a boil. Once boiled, stir in the 1/4 tsp. salt and macaroni noodles. Reduce to medium low, cover, and simmer 8 - 12 minutes, or until the macaroni is tender but not overcooked. Make sure to start testing it at the 7 or 8 minute mark to avoid mushy noods.

Once cooked, remove from the heat and fold in a splash of whipping cream and the old cheddar until cheese is melted. Taste and adjust the salt to your liking.
Serve each portion garnished with additional shredded cheddar, green onions, and / or fresh parsley. ENJOY!

HAPPY VEG

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Grilled Sourdough with Pesto, Tomatoes, & Burrata

10/4/2023

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Grilled Sourdough with Pesto, Tomatoes, & Burrata

Prep Time: 5 Min
Cook Time: 5 - 7 Min

Yields: 1 Toast

1 Piece Sourdough Bread
1 clove Garlic, lightly smashed
Prepared Presto
4 Slices Beefsteak Tomato (Sub heirloom if In Season & Available)
Fresh Burrata
Fresh Basil
Grana Padano
Balsamic Reduction
Chili Oil
Sumac
Himalayan Salt & Cracked Pepper

DIRECTIONS

Preheat a grill pan set to just below medium. Brush your sourdough with EVOO on both sides and place it on your preheated grill. Grill until golden brown, flip, and continue on the second side until crispy with gorgeous grill marks. Carefully transfer your grilled bread to a cutting board and rub it down on both sides with your raw garlic.

Get the slice on your plate and spread it with pesto. Next, lay your slices of tomato followed by breaking apart your burrata over the tomatoes. Drizzle the toast with chili oil, followed by a drizzle of balsamic reduction. Season liberally with salt & cracked pepper, finely shredded grana padano, a sprinkle of sumac, and fresh basil leaves.
ENJOY!

HAPPY VEG

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Cheesy Enchilada Stuffed Shells

10/1/2023

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Cheesy Enchilada Stuffed Shells

Prep Time: 35 Min
Cook Time: 1 Hour 15 min

Yields: 1 Hour 10 Min +

WHAT YOU NEED

Filling

2 x 280g Full Fat Ricotta
1 Jalapeno, seeded & diced
1/4 C Yellow Onion, finely diced
3 cloves Garlic, crushed & minced
1 Large, Free-Range Egg
1/2 C Habanero Cheddar, shredded
S P I C E S - 1/2 Tsp. Mexican Chili Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Himalayan Salt, 1/4 Tsp. Red Pepper Flakes

Sauce

2 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/4 Tsp. Red Pepper Flakes
1/2 Yellow Onion, diced
1 Jalapeno, seeded if desired, diced
1/2 Orange Bell pepper, diced
1/2 540ml can Salt Free Black Beans, drained & rinsed
1 Heaping Tbsp. All Purp Flour
127ml Old El Paso Green Chilis
215ml Red Enchilada Sauce
1/2 C Pres. Choice Plant-Based Chikn Broth
Hot Sauce
Himalayan Salt & Cracked Pepper

Others

20 + Jumbo Shells
2/3 C Habanero Cheddar
2 Jalapenos, sliced in to rounds (seeded if desired)
Tajin
Sour Cream
Fresh Cilantro
Green Onions, sliced
1 Red Onion, diced

DIRECTIONS

N O O D L E S - Bring a large pot of heavily salted, cold water to boil. Once boiled boil about 25 jumbo shells to account for broken ones. Cook to just below al dente, strain, and let cool.
F I L L I N G - Stir all of the ingredients together until thoroughly combined. Set aside.
S A U C E - Begin heating the EVOO, garlic, and pepper flakes, in a skillet set to just below medium. Once heated, let everything sizzle together for 30 + seconds before adding the bell pepper, onion, and jalapeno. Season with salt & cracked pepper, stir and cook until mostly tender. Stir in the black beans until heated and then stir in the flour until absorbed. Continue to stir and cook 2ish minutes before adding the chilis, enchilada sauce, several dashes of your fave hot sauce, and broth. Stir to break up bits on the bottom of the skillet and bring to a boil. Once boiled, reduce heat to medium low and simmer for 5 - 7 minutes until reduced slightly. Taste for salt.

While the sauce cooks, pack your filling in to an open, circular tipped piping bag, and stuff your shells. You should get about 20 - 22.
Preheat oven to 375 F
Spray the inside of a 7" x 11" baking dish with cooking spray, and ladle some sauce in to the bottom of the dish to coat. Arrange the 20 shells in to the dish, nestling them together stuffed side up. Pour over the remaining sauce, top with 2/3 C cheddar, the sliced jals, some of the diced red onions, and Tajin.

Cover and bake 30 minutes. Remove cover and continue for another 15 - 20 until lightly browned, bubbly and delicious.
Remove and set on to a cooling rack for 5 - 10 minutes before serving. Serve with sour cream, fresh cilantro, sliced jalapenos, green onions, and red onions. ENJOY!

HAPPY VEG

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R E C I P E S

Skillet Cheeseburger Mac

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Grilled Sourdough with Pesto, Tomatoes, & Burrata

DIRECTIONS

HAPPY VEG

Cheesy Enchilada Stuffed Shells

WHAT YOU NEED

Filling

Sauce

Others

DIRECTIONS

HAPPY VEG

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