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Vegan Mushroom Stew

11/28/2022

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Vegan Mushroom Stew
With Baked Taters

Prep Time: 20 Min
Cook Time: 1 Hour 15 Min +

Yields: 4 Servings

WHAT YOU NEED

4 x Medium Sized Russet Potatoes, scrubbed
Vegan Butter / margarine for serving
3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
2 Yellow Onions, diced
2 stalks Celery, diced
2 Carrots, peeled & thinly sliced in to rounds
227g Cremini Mushrooms, sliced
3 Tbsp. A P Flour
1 1/2 Tbsp. Vegan Worcestershire Sauce
Splash Balsamic Vinegar
1/2 C White Wine
3 1/2 C PC Plant Based Beef Broth
2 Tsp. Fresh Thyme, chopped
1 Tsp. Fresh Rosemary, chopped
3/4 Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Tsp. Dehydrated Onions
1/2 Tsp. + Sea Salt
Cracked Pepper
3 Tbsp. Fresh Parsley, chopped

DIRECTIONS

Preheat oven to 400 F
In the meantime, begin heating the EVOO, garlic, pepper flakes, thyme, and rosemary, in a large skillet set to about medium heat. Once heated, let everything sizzle for 30ish seconds before adding the onion, celery, carrot, and a generous pinch of both salt and pepper. Stir and cook 6 - 7 minutes. Add the creminis along with another good pinch of s & p, stir, and let those go until cooked down nicely, 5 ish more minutes.
Stir in the flour and continue to cook 2ish more minutes, stirring occasionally. Now, add the worcestershire, balsamic, and white wine. While it comes to a boil, stir and make sure to scrape the bottom of the skillet for any flavour bits. Once it boils, reduce to medium low, add the 1/2 tsp. salt, garlic powder, & dehydrated onion, and simmer for at least an hour until thick and rich, but a little longer wouldn't hurt the flavour! Before service, stir in the fresh parsley, taste, and adjust salt / pepper if desired.
While the stew simmers, get your taters on a baking tray and pierce them several times with a fork. Drizzle them with oven safe oil and season them liberally with sea salt, cracked pepper, and pepper flakes. Bake 1 Hour +, flipping half way until tender and fluffy inside.
For service, split your potatoes down the middle and take a fork to the insides to break them up a bit. Add some vegan butter followed by a generous serving of the mushroom stew. Garnish with additional parsley & ENJOY!

HAPPY VEG

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Lemon & Herb Skillet Roasties

11/26/2022

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Lemon & Herb Skillet Roasties

Prep Time: 15 Min
Cook Time: 50 - 55 Min

WHAT YOU NEED

6 Medium Sized Red Potatoes, quartered
1/3 C + 2 Tbsp. Vegetable Oil Of Choice
2 Tbsp. Unsalted Butter
6 cloves Garlic, crushed & peeled
6 - 8 sprigs Fresh Thyme
3 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Chives
1 Lemon, zested
2 Tsp. Dried Oregano
1 Tsp. Sumac
Red Pepper Flakes
Sea Salt & Cracked Pepper
Feta Cheese

DIRECTIONS

Preheat oven to 425 F
Add the butter & vegetable oil to a 12" skillet and place it in to the oven as it preheats.
After scrubbing your potatoes, quarter them and add them to a large pot of cold, salted water. Set the heat to medium high and bring them to a boil. Once boiled, reduce the heat a touch and let them continue to boil for 12 - 15 minutes. Strain and set aside.
Carefully take the skillet out of the oven and add the potatoes. Toss them around gently to coat them in the oil / butter before seasoning them liberally with salt, pepper, and as much pepper flakes as you desire. Add the oregano & sumac as well. Drop the smashed garlic cloves & thyme sprigs around the skillet.

Cook for 20 - 25 minutes, allowing a nice golden brown to develop before flipping the potatoes and returning them to the oven for another 15ish minutes until perfectly roasted and tender.
Remove and set on to a wire cooling rack. In the meantime, toss together the parsley, chives, and lemon zest. Sprinkle this mixture all around the skillet, coating the potatoes.
For service, scoop out desired amount of potatoes and crumble some feta over top. Season with additional s & p if desired. ENJOY!

HAPPY VEG

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Cauliflower Mac & Cheese

11/23/2022

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Cauliflower Mac & Cheese

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 - 6 Servings

WHAT YOU NEED

2 C Dry Macaroni Noodles
4 C Fresh Cauliflower, cut in to small florets
1 1/2 C Whipping Cream, room temp
3 Large, Free-Range Eggs
1/4 C Unsalted Butter, melted & cooled
1 1/2 C Habanero Cheddar, shredded
1 C Extra Old White Cheddar, shredded
1/4 C Cream Cheese, room temp
1/4 C Grana Padano, shredded
1 Tsp. Dry Mustard
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Cayenne
1/2 Tsp. Sea Salt
Cracked Pepper
Fresh Chives - Garnish

DIRECTIONS

Preheat oven to 350 F
Bring a large pot of cold, heavily salted water to a boil on medium high heat. Set up a bowl with ice water to strain your cauliflower. Once boiled, add the cauliflower florets and let those boil for 3 - 4 minutes. Strain the cauliflower directly in to the ice water and add the noodles to the boiling water. Cook to al dente.
In the meantime, whisk together the cream, butter, dry mustard, garlic & un powders, cayenne, salt, and some cracked pepper.
Once the noodles are strained, return the empty pot to the burner and turn off the heat. Add the noodles and cauliflower back to the pot and pour in the cream mixture. Reserve a handful of the mixed cheeses for the top but add the rest to the pot and stir until combined.
Spray the inside of a 9"x13" with cooking spray. Transfer the creamy mac to the baking dish and tap the dish off the counter a few times to settle everything. Sprinkle with reserved cheese and a pinch of salt & cracked pepper.
Bake uncovered for 35 - 40 minutes until golden brown and bubbly. If desired, switch the oven to BROIL for a couple of minutes for some additional browning action on top. Remove and set on to a wire cooling rack to rest for 5 - 10 minutes before serving. Serve each portion with a sprinkling of fresh, chopped chives. ENJOY!

HAPPY VEG

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Creamy Leek & White Bean Soup

11/19/2022

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Creamy Leek & White Bean Soup

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

Yields: 4 + Servings

WHAT YOU NEED

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
3 Leeks, halved lengthwise, washed, and sliced
3 cloves Garlic, crushed & Minced
1 Carrot, peeled & sliced
2 stalks Celery, diced
540ml Salt Free White Beans, drained & rinsed lightly
3 sprigs Thyme, leaves removed
3/4 C White Wine
1 L PC Plant-Based Chikn Broth
3 Tbsp. A P Flour
1/2 C Whipping Cream, room temperature
1 Hard Cheese Rind
2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Chives, chopped
1/4 C Grana Padano, shredded
1/2 Tsp. Red Pepper Flakes
1 Tsp. Dry Mustard Powder
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
3/4 Tsp. Vegeta
Sea Salt & Cracked Pepper

DIRECTIONS

Begin heating the EVOO, butter, pepper flakes, minced garlic, and fresh thyme, in a large, deep skillet set to about medium. Once heated, let everything sizzle for about 30 seconds before adding the leeks, celery, carrot, and a good pinch of salt and pepper. Reduce heat slightly, stir, and cook about 7 - 10 minutes until veggies have cooked down and are fairly soft.
Sprinkle in the flour, stir, and continue to cook another 2 minutes, stirring to avoid any browning. Pour in the wine and simmer until the wine is mostly reduced. Next, pour in the broth and beans & wait for the soup to come to a boil. Once boiled, stir in the mustard powder, garlic powder, onion powder, vegeta, cheese rind, and a good pinch of salt & pepper. Reduce the heat to medium low & simmer uncovered for 20 - 25 minutes.

Remove from heat and pluck out the cheese rind. Stir in the cream, grana padano, parsley, and chives. Taste and add additional salt / pepper to your liking.
For service, serve each bowl with a sprinkling of grana, parsley, chives, pepper flakes, and a light drizzle of EVOO. ENJOY!

HAPPY VEG

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Cheesy Skillet Cauliflower Steaks

11/16/2022

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Cheesy Skillet Cauliflower Steaks

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

Yields: 4 Steaks

WHAT YOU NEED

1 Large Head Cauliflower
6 cloves Garlic, smashed
1/3 C Unsalted Butter
1/2 C Grana Padano, shredded
1/3 C Gruyere, shredded
1/4 C Extra Old White Cheddar, shredded
1 Tsp. + Red Pepper Flakes
1 Tsp. Salt Free Garlic & Onion Seasoning
3/4 Tsp. Vegeta
Sea Salt & Cracked Pepper
Fresh Parsley - Garnish

DIRECTIONS

Preheat oven to 400 F
Add the butter, pepper flakes, and Italian seasoning to a 12" skillet and place it in the oven as it preheats.
Clean, trim, and cut your cauliflower in to 4 steaks that are approximately 3/4" thick. Next, whisk together the grana padano, extra old cheddar, vegeta, and the salt free seasoning and wait for the oven to preheat.
Once preheated, carefully remove the skillet from the oven. Sprinkle the grana mixture to coat the bottom of the skillet. Place the cauli steaks in the skillet, gently nestling them in to the cheesy bottom. Season the steaks with sea salt & cracked pepper before sprinkling the gruyere all over them. Sprinkle some additional pepper flakes over the skillet as well if you desire. I like it hot!

Bake the steaks for 35 - 40 minutes until tender all the way through.
Garnish the skillet with fresh, chopped parsley. To serve, make sure to chip away at the crust on the bottom of the skillet as you remove your cauli steaks. ENJOY!

HAPPY VEG

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One Pot Mozza Tortiglioni Skillet

11/14/2022

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One Pot Mozza Tortiglioni Skillet

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 + Servings

WHAT YOU NEED

3 Tbsp. EVOO
340g Impossible Foods Beef
3 C Dry Tortiglioni Pasta
2 Yellow Onions, diced
2 stalks Celery, diced
1 Bell Pepper, diced
4 cloves Garlic, crushed & minced
227g Cremini Mushrooms, quartered
1 Tbsp. Tomato Paste
1/2 C White Wine
796ml Whole San Marzano Tomatoes
1 1/2 C Water
1/2 C Passata
2 1/2 C Pizza Mozzarella, shredded
1/4 C Grana Padano, shredded
1 Hard Cheese Rind (optional)
Handful Fresh Basil, torn
3 Tbsp. Fresh Parsley, chopped
1 Tsp. Dried Oregano
1 Tsp. Italian Seasoning
3/4 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt

DIRECTIONS

Begin heating the EVOO & garlic in a large, deep skillet set to about medium. Once heated, let the garlic sizzle for about 30 seconds. Drop in the torn basil and let that go another 30 seconds or so before adding the onion, celery, and bell pepper. Season with sea salt, stir, and cook 5 - 6 minutes. Add the cremini mushrooms and season liberally with salt. Stir and cook until mushrooms have cooked down, about another 4 - 5 minutes.
Transfer the veg to a mixing bowl and return the skillet to the heat. Add the Impossible beef and cook until brown, breaking it down in to smaller crumbles as it cooks. Return the cooked veg to the skillet and stir until warmed through. Make a well in the center of the skillet and add the tomato paste. Once it sizzle for 30 seconds or so, stir it in to the veggies and continue to cook another 2 minutes. Pour in the wine and let it simmer until mostly reduced.
Add the whole tomatoes and break them down using your stirring utensil. Add the passata & water, and bring the sauce to a boil. Once boiled, reduce to medium low. Stir in the tortiglioni, Italian Seasoning, dried Oregano, optional hard cheese rind, and 1/2 Tsp. salt. Cover and simmer 25 - 35 until tortiglioni is tender and cooked.
Remove from heat and stir in the mozzarella, grana padano, and fresh parsley. Taste and adjust salt if desired.
Serve garnished with additional grana padano, & fresh basil / parsley. ENJOY!

HAPPY VEG

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Crispy Grana Brussel Sprouts

11/11/2022

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Crispy Grana Brussel Sprouts

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

WHAT YOU NEED

1 lb. Brussel Sprouts
1/3 C Unsalted Butter
2 Red Thai Chilis, sliced
5 sprigs Fresh Thyme
1/2 C Grana Padano, shredded
1/2 C Gruyere, shredded
3/4 Tsp. Vegeta
1 Tsp. Italian Seasoning
Sea Salt & Cracked Pepper
Balsamic Reduction

DIRECTIONS

Preheat your oven to 400 F. Add the butter, one of the sliced chilis, and the fresh thyme leaves to a 12" skillet. Place this in the oven to preheat while you prep your brussels.
Cut the ends off of the brussel sprouts and trim excess leaves. Halve the brussel sprouts and give them a wash. Leave them in the strainer to drain off while you mix your grana mixture.
In a small bowl, whisk together the grana padano, Italian seasoning, vegeta, and cracked pepper to taste.
Once preheated, remove the hot skillet from the oven and make sure to spread out the chilis & thyme around the skillet. Sprinkle the grana mixture over the skillet to form a layer on the bottom of the skillet. Arrange the brussel sprouts cut side down around the skillet, gently nestling them in to the cheesy bottom. Season the skillet with sea salt & cracked pepper, sprinkle the gruyere & remaining chilis over the brussel sprouts.
Bake 20 - 25 minutes until brussel sprouts are tender. Remove from oven and cool for 5ish before serving. Make sure to chip away at the cheesy grana layer when you're serving up the sprouts. The crusty cheese is the best part. Sprinkle with additional grana padano & serve your sprouts with a drizzle of balsamic reduction for the best experience for your taste buds. It's not a requirement, but it takes them to the next level. ENJOY!

HAPPY VEG

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Pesto Meatball Melt Baguette Sliders

11/7/2022

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Pesto Meatball Melt Baguette Sliders

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

Yields: 8 Sliders

WHAT YOU NEED

326g Long French Baguette
Pepperoncini In Oil
8 Slices Pizza Mozzarella
MEATBALLS - 340g Beyond Beef, 1/2 Yellow Onion, finely diced, 1/4 C Cooked Brown Rice, 2 Tbsp. Fresh Parsley, chopped, 2 cloves Garlic, crushed & minced, 1/4 Tsp. Sea Salt, 1/4 Tsp. Red Pepper Flakes
PESTO - 28g Fresh Basil, 2 Tbsp. Fresh Parsley, 1 Tbsp. Hemp Hearts, 1/4 C Pine Nuts, 2 cloves Garlic, 3 Tbsp. Grana Padano, grated, Pinch Red Pepper Flakes, 1/2 Lemon, juice, 1/3 C + EVOO, 1/2 Tsp. + Sea Salt

DIRECTIONS

MEATBALLS - Preheat oven to 400 F. Combine all of the ingredients for the meatballs in a medium sized mixing bowl. Form in to 8 equal sized meatballs and place them on a baking sheet. Spray them with cooking spray and place them in to the oven to bake for about 20 minutes, flipping halfway.
In the meantime, prepare the PESTO. Add all of the ingredients to a small blender and blend until smooth. Add additional EVOO if needed to emulsify. Set aside.
ASSEMBLY - Slice open the baguette and place it on a parchment lined baking sheet. Drizzle with EVOO & Bake at 400 for 5ish minutes until warmed through. Remove and set on to a wire cooling rack. Next, spread a generous amount of pesto on each side followed by a spread of pepperoncini on the bottom half. Next, place the 8 meatballs on the bottom half of the baguette, nestling them in to the pesto. Place a slice of pizza mozzarella on top of each meatball. Switch the oven to BROIL at 500 F and remove the top portion of the baguette. Place the bottom portion under the broiler until the cheese is bubbly and melted. Remove and place the top of the baguette on top of the melty meatballs. Slice the baguette in to 8 sliders, using the meatballs as your guide for sizing.
Place them on a serving dish and ENJOY!

HAPPY VEG

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Enchilasagna

11/5/2022

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Enchilasagna

Prep Time: 20 Min
Cook Time: 1 Hour

Yields: 8 Servings

WHAT YOU NEED

2x 14 pack Corn Street Taco Shells
528ml Seasoned Mexican Pinto Beans (*1)
398ml Refried Beans
250g Microwavable Mexican Rice
28oz Red Enchilada Sauce
284g Wholly Guacamole Avo Verde (*2)
1/2 Red Onion, finely diced
1 Jalapeno, sliced, some seeds removed
1 C Vintage Cheddar, shredded
1 C Old Marble Cheddar, shredded
GARNISHES - Fresh Cilantro, Lime Wedges, Sour Cream, Crumbled Feta, Green Onions, Hot Sauce, Avo Verde Guac, Crispy Tortilla Strips

NOTES:

(*1) - I used the La Costena brand which comes seasoned in a sauce. Look for something similar in the Imported Mexican section of your retailer. You could swap just canned pintos that are drained & rinsed, but I'd suggest tossing them in some spices like cumin, oregano, garlic, salt, and chili, to give them some oomph.
(*2) - I'm obsessed with the Wholly Guacamole brand and their avo verdes salsa is a blend of guac and salsa verde. You could use any prepared guacamole or even make your own!

DIRECTIONS

Preheat oven to 375 F
Empty the refried beans in to a small pot. Cover and heat on low until warmed through. Empty the pinto beans in to a separate pot, cover, and heat on medium low until heated. Empty the enchilada sauce in to a mixing bowl large enough to accommodate a ladle. Lastly, prepare the microwave rice and let it cool a bit before assembly.
Bring everything to one area surrounding a 12" skillet for assembly. Spray the skillet with cooking spray and ladle some of the enchilada sauce in to the bottom of the skillet to coat. Arrange 6 tortillas to form a layer, followed by dollops of the refried beans(1/3 of the can), a couple scoops of your pinto beans in their sauce, and a sprinkling of the rice. Do your best to spready everything around before ladling over more enchilada sauce, sprinkling some of the shredded cheeses, and some of the diced onions, and putting down another 6 tortillas, gently pressing them down. Follow the same steps again but this time, dollop some of the prepared guac around the layer. One more layer of tortillas, ench sauce, rice, refried, pinto, shredded cheeses, and onions, followed by the top layer of 7 tortillas. For this layer, it's just enchilada sauce, remaining cheese & diced onions, and your sliced jalapenos.
Cover the skillet and place it in to the oven to bake. Make sure to put a baking sheet under the skillet on the bottom rack to catch any drippage that may occur. Bake 30 minutes, remove cover, and continue another 10 - 15 minutes. Set on to a wire cooling rack to cool for 15 minutes.
To serve, cut traingle shaped slices out of the skillet and serve garnished with some or all of the recommended garnishes in the Ingredient list. ENJOY!

HAPPY VEG

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Lentil & Brown Rice Cab Rolls

11/2/2022

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Lentil & Brown Rice Cab Rolls

Prep Time: 40 Min
Cook Time: 2 1/2 Hours

Yields: 12 Rolls

WHAT YOU NEED

1 Large Head Green Cabbage
EVOO
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell Pepper, diced
340g Beyond Beef
1 C Cooked Lentils
1 C Cooked Brown Rice
1 Large Free-Range Egg
4 Sprigs Fresh Thyme, leaves removed
1 Tbsp. Tomato Paste
1/4 C White Wine
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Red Pepper Flakes
1 Tsp. Italian Seasoning
1/2 Tsp Dried Oregano
1/2 Tsp. Dried Basil
Dried Bay Leaves
1/2 Tsp. + Sea Salt

SAUCE
398ml Salt Free Tomato Sauce
1 C Passata
1/2 C PC Plant-Based Chik'n Broth
1 Tbsp. Red Wine Vinegar
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Dried Oregano
1Tsp. Dried Basil
1 Tsp. Dried Parsley
1/2 Tsp. Sweet Paprika
1/2 Tsp. Sea Salt

DIRECTIONS

I recommend preparing your cabbage leaves in advance to save time. It can be done the night before or in the morning before heading to work. To do so, heat a large pot of water to a low boil. Carefully cut the core out of your cabbage head and drop it in with the cored side facing up. As the cabbage cooks, leaves will begin to naturally release from head. Use a fork in one hand to hold the cabbage and tongs in your other hand to gently pull them off. Place them in a colander until you have all of the suitable leaves from the head. Leave the remainder of the cabbage in the boiled water and turn off the heat. You can reserve this cabbage head for a future soup in a sealed container in the fridge for about 4 days.
FILLING - Heat a skillet set to just about medium heat and drop in the beyond beef. Break up the beef in to small crumbles as it cooks and once browned, remove it from the skillet and add a couple tablespoons of EVOO. Add the garlic, oregano, Italian Seasoning, pepper flakes, and fresh thyme leaves. Let everything sizzle together for 30 seconds before adding the onion, celery, pepper, and a good pinch of salt. Stir and cook about 6 - 7 minutes until veggies are cooked down and almost tender. Add the tomato paste and continue to cook another minute before pouring in the wine and simmering until reduced significantly. Return the beef to the skillet along with the cooked rice, lentils, and a half tsp. sea salt. Stir and continue to cook until everything is warmed through. Remove from heat and stir in the fresh parsley. Allow to cool completely before folding in the egg.

SAUCE - Whisk everything together in a medium sized mixing bowl until fully combined. Set aside.
Preheat oven to 350 F and begin assembly.
Spray the inside of 9" by 14" baking dish with cooking spray. Ladle some of the tomato sauce to coat the inside of the dish. You will need about 12 good sized leaves. Any additional can be roughly chopped and put in the base of the baking dish.
Cut a triangle out of the stem side of the leaves and carefully peel away some of the chunky stem throughout the remainder of the leaves. Place 1/3 C of the filling in to the center of the leaf. Roll the cut side over the filling, gently tucking before folding the sides in and continuing to roll. Place cabbage rolls fold side down in your baking dish until you have 12 rolls or all of the filling is gone. Pour the remainder of your tomato sauce over the cabbage rolls making sure to coat them entirely. Drop bay leaves all over the dish.
Cover and bake 2 hours until tender. Set on to a wire cooling rack to cool for 10 minutes before serving. Serve a couple rolls with a sprinkling of fresh parsley. ENJOY!

HAPPY VEG

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