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Smoky Chipotle Lentil Chili

11/30/2023

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Smoky Chipotle Lentil Chili

Prep Time: 25 Min
Cook Time: 2 + Hours

Yields: 3 - 4 Servings

WHAT YOU NEED

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
3 canned Chipotle Peppers in Adobo, chopped
1 Tbsp. Adobo Sauce from the can of chipotle
2 Yellow Onions, diced
2 stalks Celery, diced
1 Red Bell pepper, diced
340g Beyond Meat Beef
1 Tbsp. Tomato Paste
1 Tbsp. Worcestershire Sauce

796ml can San Marzano Tomatoes
2 1/2 C Pres Choice Plant-Based Beef Broth
540ml can Lentils, drained & rinsed
S P I C E S - 1 1/2 Tsp. Kashmiri Mirch, 1/2 Tsp. Chipotle Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1 Tsp. Clubhouse Tex-Mex Seasoning, 1/2 Tbsp. Cocoa Powder
1/2 Tsp. + Himalayan Salt
Cracked Pepper
G A R N I S H - Fresh Cilantro, Sour Cream, Fresh Green Onions, Red Onions
S E R V E W I T H - Corn chips for dipping. White rice and boiled potatoes were both things I ate chili with growing up and they're both perfect.

DIRECTIONS

Stir together the seasonings and set aside.
Begin heating the butter, EVOO, garlic, pepper flakes, and chipotles peppers in a large, deep frying pan set to just below medium heat. Once heated, stir and let everything cook for about a minute before adding the onion, celery, bell pepper, and a good pinch of both salt & cracked pepper. Stir and cook about 6 minutes. Move the veg to the outside of the pan and drop in the beyond meat. Break it up in to crumbles and flip a couple times, seasoning with salt as it cooks for about 4 - 5 minutes.

At this point, stir everything together for another minute or so before adding the worc sauce, tom paste, and half of the seasoning blend. Continue to stir and cook for a couple minutes to toast up those spices. Add the tomatoes and broth, breaking up the toms in the pan. Bring to boil on medium high heat and once boiled, add the remaining seasoning blend, 1/2 tsp. salt, and a few cracks of pepper. Reduce to medium low, cover with a tilted lid, and simmer for 1 1/2 - 2 hours. In that time, you may need to add additional broth to keep your chili simmering. The longer it simmers, the deeper those flavours will be.
Once it's nice and thick, taste and adjust your salt / pepper to your liking.
Serve with a side of corn chips, some fluffy rice, or even boiled potatoes which I used to love growing up! Garnish and ENJOY!
Refrigerate leftover chili for up to 5 days.

HAPPY VEG

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Creamy Cauliflower Stew

11/28/2023

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Creamy Cauliflower Stew

Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. Unsalted Butter
1/2 Tbsp. Pepperoncini In Oil
1 Tbsp. EVOO
2 cloves Garlic, crushed & minced
A Couple Sprigs Thyme, leaves removed
2 Tsp. Dehydrated Onions
1 Large Yellow Onion, diced
1 Carrot, peeled & diced
2 stalks Celery, diced
1 Zucchini, cut in to quarters
1 Large Russet Potato, peeled & cut in to cubes
1 Head Cauli / 3 1/2 - 4 C Florets
3 Tbsp. All Purpose Flour
1 L PC Brand Plant-Based Chikn broth
1 C Water
1 Tsp. Clubhouse Garlic Plus Seasoning
1 Tsp. Dry Mustard Powder
1/4 Tsp. Himalaya Salt +
Cracked Pepper
1/2 C Frozen Green Peas
1/3 C Whipping Cream, room temperature
1/3 C Grana Padano, shredded
2 Tbsp. Fresh Parsley, chopped
Croutons for Service

DIRECTIONS

Begin heating the butter, EVOO, pepperoncini, garlic, dehydrated onions, and thyme, in a large, deep skillet / medium soup pot, set to just below medium. Once heated, stir and let everything sizzle for 30 seconds - 1 minutes without burning. Add the onion, carrot, celery, and a good pinch of both salt & cracked pepper, stir, and cook 5 - 7 minutes. Add the zucchini & potato along with another generous pinch of salt & pep, stir, and continue cooking another 2 minutes or so. Add the cauli, a splash of broth, and another pinch of salt & pep. Cover for 4 minutes.
Stir in the flour until combined and continue to cook another 2 minutes, stirring as needed. Pour in the broth and water, scraping the bottom of the pot to loosen up any flour / flavour bits. Bring the stew to a boil and once boiled, reduce the heat to medium low, stir in the garlic plus, dry mustard, and 1/4 tsp. salt, and cover with the lid tilted. Simmer 20 - 25 minutes until cauliflower is nice and tender.

Add the peas and let those simmer until bright green, a couple minutes, followed by the cream. Let the soup come back to temperature before folding in the parsley and grana padano. Taste and adjust the salt / pepper to your liking prior to service.
Serve each bowl garnished with additional grana padano, fresh parsley, and crispy croutons if desired / available. They add a welcome crunch. ENJOY!

HAPPY VEG

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Veggie Stromboli

11/26/2023

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Veggie Stromboli

Prep Time: 20 Min
Rest Time: 1 Hour
Cook Time: 20 Min

Yields: About 6 Slices

WHAT YOU NEED

650g Prepared Fresh Pizza Dough
213ml Prepared Pizza Sauce
1 C Pizza Mozzarella, shredded
2 x Burrata
1/2 Red Onion, sliced
1/2 227g Cremini Mushrooms, sliced
Red Bell Pepper, sliced
Fresh Basil
Dried Oregano
All Purpose Flour
EVOO
Himalayan Salt
Pepper Flakes
Grana Padano
Fresh Parsley

N O T E S
* I was only able to find a 650g prepared pizza dough. Ideally, one pound of dough would make the perfect stromboli. I really had to twist the darned thing to get it to fit on my baking sheet lol

* If you find the stromboli dough too thick after rolling it out, trim the ends off of the stromboli and re-roll it out to thin it out a touch.

* For dipping, you could serve these up with any remaining pizza sauce or a second can for service.

DIRECTIONS

Generously flour the surface you're going to roll the dough out on. Flour your rolling pin, drop your dough in the center of your working surface and sprinkle it with flour. Start rolling it out, working from the middle and pressing out until you have a nice, long, oval shaped, flat dough. Spoon sauce to coat the entire center, leaving about an inch around the perimeter. Next, sprinkle your mozzarella over the sauce, followed by laying out some sliced onions, mushrooms, and peppers. Tear up some basil and sprinkle the torn leaves over your toppings. Next, tear apart the burrata and place chunks of the burrata sporadically around the stromboli. Generously season with dried oregano and pepper flakes.

Assuming the oval shaped stromboli is horizontal in front of you, roll it up much like you would a cinnamon roll, flouring as needed and making sure the sides are tucked in. Roll in plastic wrap and carefully transfer to a parchment lined baking sheet. Set aside to rest for an hour.
Preheat oven to 400 F
In the meantime, carefully unwrap the stromboli on to your parchment lined baking sheet, ensuring the seal side is facing down. Next, carefully make 5 - 6 slits along the top of the stromboli to allow steam to escape. Brush with EVOO and season with freshly grated grana padano, Himalayan salt, pepper flakes, and Italian Seasoning.
Bake the stromboli for 20ish minutes. Start checking it at the 15 mark, looking for excessive browning on the top. Once you see a beautiful golden brown crust and some sauce / cheese billowing out of the slits, the stromboli is done.
Remove and set on to a wire cooling rack for at least 5 minutes. Sprinkle the stromboli with freshly chopped parsley and additional grana. Once cooled enough to handle, slice in to equal sized pieces using the slits we already gave it as a guide, and serve garnished with additional fresh parsley and grana padano. ENJOY!

HAPPY VEG

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Creamy Skillet Mac with Calabrian Chili Pesto Roasted Brussel Sprouts

11/23/2023

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Creamy Skillet Mac
with Calabrian Chili Pesto Roasted Brussel Sprouts

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

Yields: 4+ Servings

WHAT YOU NEED

5 C Dry Medium Shell Pasta *
Fresh Parsley

SPROUTS

1 Lb. Brussel Sprouts, trimmed and halved
EVOO
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
180ml Calabrian Chili Pesto **

SAUCE

1/4 C Unsalted Butter
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
2 Heaping Tbsp. All Purp Flour
1 C 2% Milk, room temperature
2/3 C Whipping Cream, room temperature
1 Heaping C Pizza Mozzarella, shredded
1 C Vintage White Cheddar, shredded
1 C Monterey Jack Cheese with Jals, shredded
1 Tsp. Dried Mustard
1/2 Tsp. + Himalayan Salt
1/8 Tsp. Cayenne
Cracked Pepper
Ground Nutmeg

N O T E S

* There are usually 3 sizes of shell pasta available. Mini shells, mediums, and jumbo shells for stuffing. You're looking for the medium sized ones for this recipe although you could probably sub the smaller ones if needed.

** If you are unable to find Calabrian chili pesto, substitute for any red pesto you can find including a spicy version, or a sundried tomato variety.

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Keep covered until needed
S P R O U T S - Preheat your oven to 425. Add the brussel sprouts to a mixing bowl and drizzle with EVOO. Sprinkle with salt, cracked pep, and a generous hit of pep flakes, and stir to combine. Transfer to a parchment lined baking sheet in a single layer. Bake 10 minutes, flip, and continue for another 7 - 10, checking after 7 for doneness depending on size. Once they're just about there, remove and use a basting brush to dress the sprouts generously with the prepared pesto. Return to the oven for another 5 minutes, or until the pesto has brightened and adhered to the sprouts.
As you start the sauce, add your shell pasta to the boiling water and boil to al dente.

S A U C E - In the meantime, begin heating the butter, garlic, and pepper flakes in a large skillet set to just below medium. Once heated, let everything sizzle together for 30 seconds - 1 minute without burning or browning. Reduce the heat slightly and stir in the flour until you have a wet roux. Continue to stir and cook another 2 minutes, once again without browning the roux. If the heat is too high, reduce and continue to stir. Next, pour in the room temp flour and cream, using a whisk to combine the roux with the liquids.
Let the creamy sauce come to a bit of a boil before reducing your heat once again, folding in the cayenne, dry mustard, a dash or two of nutmeg, a few cracks of pepper, and the salt, and letting the sauce simmer and thicken for about 5 minutes as the pasta boils. Reserve about 1/3 of your shredded cheese for the top, but fold all the rest of it in to your creamy sauce until melty and combined. If needed, add some pasta water as your pasta boils if the sauce thickens too much.
Strain the pasta directly in to the skillet and stir until all the pasta is coated in your cheesy sauce. Taste your pasta and season with additional salt / pepper if desired. Remove the skillet from the heat and top the pasta with the reserved shredded cheese and a generous sprinkling of pepper flakes.
Set the oven to BROIL at 500 F / HIGH and place your skillet in to the oven. Let that go 2ish minutes or until the cheese is lightly browned, melted, and bubbly. Remove and set on to a wire cooling rack.
Top the creamy mac with the roasted brussel sprouts. Use your basting brush to blot additional Calabrian pesto all over the skillet mac and finish with a sprinkling of fresh parsley. ENJOY!

HAPPY VEG

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Cheesy Smashed Broccoli

11/21/2023

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Cheesy Smashed Broccoli

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

WHAT YOU NEED

1 Small Head Broccoli / 14 - 16 Nice Florets
Cooking Spray
Red Pepper Flakes
Himalayan Salt & Cracked Pepper
1 - 1 1/2 C Vintage White Cheddar, shredded

DIRECTIONS

Bring a medium sized pot of cold, salted water to a boil. Once boiled, add your florets and let them go about 4 - 5 minutes until bright green and slightly tender. Strain and cool.
Preheat oven to 425 F
Once the broccoli are dry, gently smash them on your cutting board using the bottom of a drinking glass. Transfer the smashed broccoli to a parchment lined baking sheet coated with cooking spray. Spray the broccoli with more cooking spray and season the florets with salt, cracked pepper, and pepper flakes.
Bake 7 minutes, flip, and continue another 6 - 7 minutes. Remove from oven and top each floret with a generous amount of that shredded ched.

Return them to the oven until the cheese is super melted and some golden browning has occurred.
Remove and serve with your favourite main for a cheesy, veggie side you won't be able to stop eating.

HAPPY VEG

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Deviled Egg Salad Crostini

11/19/2023

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Deviled Egg Salad Crostini

Prep Time: 15 Min
Cook Time: 10 - 15 Min

Yields: 8 Crostini

WHAT YOU NEED

8 x Diagonally Sliced Baguette Slices
5 Large, Organic, Free-Range Brown Eggs
2 1/2 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
Splash Apple Cider Vinegar
1 Heaping Tbsp. Red Onion, finely diced
Himalayan Salt & Cracked Pepper
Fresh Dill & Fresh Chives, chopped
Sweet Paprika

DIRECTIONS

Place the eggs in to a pot and fill with cold water, covering them by about an inch. Place the pot on to the stove and turn up the heat to medium high. Bring the eggs to a boil and let bubble for 4 - 5 minutes. Remove from heat and cover for 3 - 4 minutes. Once finished, strain the eggs in to an ice bath / fill the pot with cold water a couple of times until eggs are cooled. Peel, slice in half, and scoop the yolks in to a small mixing bowl. Dice the egg whites.
Mash the egg yolks together with the mayo, dijon, and apple cider vinegar. Once mashed, whisk until smooth and creamy and season with some salt & cracked pepper. Fold in the egg whites and red onions and combined. Set aside.

Preheat a grill pan to just about medium, drizzle the baguette slices with EVOO, and place on the grill. After they're golden brown, flip and continue until the other side is also golden.
In the meantime, add the egg mix to a piping bag fitted with the open circle tip. Squeeze the egg salad on to each crostini in a mound, covering the whole slice. Continue with remaining crostini.
Transfer the crostini to a serving plate and sprinkle them with paprika, fresh dill, and fresh chives. ENJOY!

HAPPY VEG

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Pepperoncini Risotto with Burrata

11/19/2023

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Pepperoncini Risotto with Burrata

Prep Time: 10 Min
Cook Time: 25 - 30 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

1 C Dry Arborio Rice
Burrata Cheese (2 / 4 Depending on Portions)
3 Tbsp. Unsalted Butter, divided
1/2 Tbsp. Pepperoncini In Chili Oil
2 cloves Garlic, crushed & minced
1/2 Yellow Onion, diced
1 C White Wine
1 L Pres Choice Plant-Based Chikn Broth
1/2 Lemon
2/3 C Grana Padano, finely shredded
Fresh Basil / Parsley
Himalayan Salt & Cracked Pepper

DIRECTIONS

Empty the broth in to a small, covered pot and bring to a boil. Once boiled, reduce to a simmer and keep covered.
Begin heating 2 Tbsp. butter, pepperoncini, and garlic, in a 10" skillet set to just below medium heat. Once heated, stir, and let everything sizzle together for 30 + seconds without burning. Add the onion and a good pinch of salt. Stir and cook 5 - 7 minutes until onions are no longer crisp.

Stir in the rice, season again with a pinch of salt, and continue to stir and cook until the grains of rice go opaque and the white germ is very visible. A couple minutes at most. Pour in the wine, season again with salt, stir, and simmer until the wine is almost entirely absorbed. At this point, reduce the heat a little on the skillet and pour in the first ladle of hot broth. Stir, season with a pinch of salt, and simmer until the broth is absorbed. Continue this process until the rice is just about ready, it's very al dente at this point.
Add one more full ladle of broth, stir, and let that go until reduced by about half. Taste the rice and ensure it is now cooked to your liking before turning off the heat and folding in the juice of the lemon, remaining Tbsp. butter, and grana padano until creamy & combined. Taste the risotto and season with additional salt / pepper flakes if needed.
Serve up the risotto and top with a broken open burrata. Drizzle the burrata with chili, & sprinkle with Himalayan salt, cracked pep, and pepper flakes. Grate some additional grana padano over the dish, garnish with fresh basil / parsley if desired, and ENJOY!

HAPPY VEG

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Heirloom & Burrata Mini Naans with Toasted Pine Nuts

11/15/2023

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Heirloom & Burrata Mini Naans
with Toasted Pine Nuts

Prep Time: 10 Min
Cook Time: 10 Min

Yields: 4 Naan

WHAT YOU NEED

4 x Mini Naan Breads
EVOO
4 x Burrata Pouches /
Prepared Pesto *
2 Heirloom Tomatoes, sliced
1/4 Pine Nuts
Grana Padano
Balsamic Glaze
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

N O T E S:
** Fresh pesto is easy peasy to make, so delicious, and fresh AF. If you're interested, I've linked 3, fresh pesto recipes from the blog. With that being said, do not be discouraged from using a jarred pesto. Look for one imported from Italy for the most authentic taste.

Toasted Pine Nut Basil Pesto

www.thehappyveg.ca/recipes/pesto-fusilli-lunghi

Sundried Tomato Pesto

www.thehappyveg.ca/recipes/sundried-tomato-pesto-bucatini

Walnut & Basil Pesto

www.thehappyveg.ca/recipes/pesto-meatball-skillet

DIRECTIONS

Heat your naan bread in the oven according to package directions.
Heat a small skillet on just below medium with your pine nuts. Once heated, stir and cook until browned but not burnt. Remove from heat.
Once the naan is heated, spread each naan with your pesto followed by a couple beautiful slices of Heirloom tomato, a sprinkle of salt, pepper, & pepper flakes. Top with a piece of burrata that you've gently opened up and drizzled with EVOO, salt & pep, and pep flakes. Drizzle the naan with balsamic glaze and finish with a fresh grating of grana padano, and some gorgeous green basil.
ENJOY!

HAPPY VEG

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Brothy Broad Beans

11/13/2023

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Brothy Broad Beans

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

Yields: 2 Full / 4 Side Servings

WHAT YOU NEED

Sourdough Bread - Grilled For Service
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
2 cloves Garlic, crushed & minced
Yellow Onion, diced
1 stalk Celery, diced
1 small Carrot, peeled & diced
4 - 5 leaves Fresh Basil
540ml Broad Beans, drained & quickly rinsed
2/3 C White Wine
3 1/4 C President's Choice Plant-Based Chikn Broth
1/2 Lemon
1 Hard Cheese Rind
1/2 C Grana Padano, finely shredded
Handful Fresh Parsley, chopped
1/2 Tsp. Vegetable Broth Powder
1/4 Tsp. Himalayan Salt
Cracked Pepper

N O T E S -

If your broth powder is salted, skip the added salt until the end. taste and season to your liking. If it is low salt / no salt, follow my measurements.

DIRECTIONS

Begin heating your butter, EVOO, pepperoncini, and garlic, in a large skillet set to just below medium. Once heated, stir and cook about a minute before adding the onion, celery, and carrot, along with a good pinch of salt & cracked pepper. Stir and cook 5 - 7 minutes. Make a well in the center of the skillet and sprinkle in the basil. Let that cook 20 - 30 seconds before stirring everything together.

Stir in the beans and continue to cook another minute or so. Pour in the wine and let it simmer until reduced by half at least. Next, add the broth and bring the skillet to a boil. Once boiled, add the cheese rind, broth powder, and salt. Reduce the heat to a low simmer and cook 15 - 20 minutes uncovered. If it reduces too much, add another 1/2 C + broth to make sure each serving gets a good amount of broth.
Turn off the heat and fold in the grana, juice from the lemon, and parsley. Taste and adjust salt / cracked pepper if desired.
Serve each portion with broth and some grilled bread. Sprinkle with additional salt, pepper, pepper flakes, or parsley if desired. Serve up with gorgeous, grilled sourdough for dipping in to that glorious broth. ENJOY!

HAPPY VEG

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Spicy Red Lentil Tikka Skillet

11/12/2023

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Spicy Red Lentil Dahl Skillet

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

1 C Split Red Lentils, rinsed
Naan Bread for Service - Store Bought Frozen or Fresh
2 Tbsp. Coconut Oil
2 Tbsp. Unsalted Butter
3 Red Thai Chilis, sliced
1 Tbsp. Finely Minced Ginger / Ginger Paste
3 cloves Garlic, crushed & minced
2 Yellow Onions, chopped
1 (not green) Bell pepper, diced
1 heaping Tbsp. Tomato Paste
1/2 798ml can Salt-Free Crushed Tomatoes
400ml Full-Fat Coconut Milk
1 1/2 C PC Brand Plant-Based Chikn Broth (sub vegetable if needed)
S P I C E S - 1 1/2 Tsp. Garam Masala, 1/2 Tsp. Curry Powder, 1 1/2 Tsp. Kashmiri Mirchi * , 1 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/4 Tsp. Cinnamon, 1 Tsp. Turmeric
1 Tsp. Kasoori Methi **
Himalayan Salt & Cracked Pepper
G A R N I S H E S - Sour Cream / Cilantro Lime Sauce, Diced Red Onion, Sliced Green Onion, Fresh Cilantro, Chilis.

NOTES:

* Kashmiri Mirchi is a chili powder found in India. It's notably much more red and vibrant than a standard chili powder and has mild heat. Sub regular chili powder + paprika if needed.

** Kasoori Methi is dried fenugreek leaves. You can usually find this in the international section of your grocer.

DIRECTIONS

Begin heating the coconut oil, butter, garlic, ginger, and chilis, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about a minute without burning. Add the onion, bell pepper, and a good pinch of both salt & cracked pepper. Reduce heat slightly, stir, and let those cook for 5 minutes.
Whisk together your spice blend and sprinkle half of it in to the skillet right now. Stir to coat your veggies and continue to cook until almost soft, another couple of minutes. Next, stir in the tomato paste and continue to cook another minute or so. Pour a little broth in to the skillet and scrape the bottom of the skillet to loosen up and crusty flavour bits. Add the remaining broth, coconut milk, and tomatoes. Bring the skillet to a boil and once boiled, add the remaining spice blend and 1/2 tsp. Himalayan salt. Stir, reduce to medium low, and cover for 10 minutes.

Remove cover and simmer another couple of minutes, stirring to make sure lentils don't burn to the bottom of the skillet. Taste once the skillet is cooked and adjust your salt if needed. Remove the skillet and set it on to a wire cooling rack at the table. Take the 1 tsp. kasoori methi between your two palms and rub it together over the skillet.
Dress up the skillet with some / all of the recommended garnishes. For service, I suggest naan bread. Everyone snatches a naan, breaks it up and scoops directly from the skillet. Alternately, you could serve with rice, or on its own in individual portions.
Refrigerate any remaining skillet for 4 days. ENJOY!

HAPPY VEG

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Toasted Pine Nut Basil Pesto

Sundried Tomato Pesto

Walnut & Basil Pesto

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