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Sheet Pan Za with Pesto

11/30/2024

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Sheet Pan Za with Pesto

Prep Time: 20 Min
Cook Time: 12 - 15 + Min

Yields: 9 Pieces

What You Need

Prepared Spinach Pesto

Prepare any of the following recipes below and add a fat handful of fresh baby spinach.
Toasted Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

650g Prepared Pizza Dough
All Purpose Flour
1 1/2 C + Pizza Mozzarella, shredded
213ml can Pizza Sauce
Sliced Red Onion
Crumbled Feta Cheese
Halved Grape Tomatoes
Pickled Hot Peppers
Fresh Parsley
Grana Padano
Red Pepper Flakes
Himalayan Salt

Notes

This was only my second time working with this brand of pizza dough. It's made fresh, frozen, and thawed to sell. When I worked with it, it was still kind of cold and I found the dough extremely resilient to being stretched out. It took a lot of effort. I suggest letting the dough get to room temperature before trying to stretch it out. I suspect this will make the process much easier.
As always, reach for your fave brand of store-bought pesto if needed. The fresh pesto however, is so vibrant and looks so pretty on the pizza.

Directions

If you're making your pesto from scratch, proceed with one of the recipes provided. Once completed, set the pesto aside.
Dust an 11 x 11' baking tray with all purpose flour. Get your dough on to the tray and stretch the dough to fit the tray. This was my first time you guys, it may have been a bit uneven lol do your best to stretch it to fit the tray as evenly as you can.
Spread your pizza sauce all over the pizza, leaving about 1/2" around the perimeter. Top the pizza with your shredded mozzarella. I had more than enough but if you want extra cheese, shred some more and top it off. Next, arrange some halved grape tomatoes, sliced red onions, pickled hot peppers, and as much crumbled feta as your heart desires. Sprinkle the pizza with red pepper flakes and some finely chopped parsley.

Preheat your oven to 450 F.
Once heated, add your tray to the oven and let the pizza cook about 12 - 15 minutes until nice and golden on the bottom with deliciously melty cheese. Carefully remove your tray to a wire cooling rack.
Season the pizza with a good sprinkle of salt. I added my pesto to a squeeze bottle for the purpose of drizzling but you can also dollop that gorgeous pesto around the za. Once your pesto is on and the pizza has cooled a couple minutes, carefully transfer the za to a cutting board and cut it in to 9 equal sized pieces. Grate some grana padano over the slices, serve, and ENJOY!

HAPPY VEG

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Sundried Tomato Pesto Risotto with Cheesy Chik'n

11/27/2024

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Sundried Tomato Pesto Risotto

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 2 Servings

What You Need

2 Tbsp. EVOO
1 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1/4 C Sundried Tomatoes, chopped
1 C Arborio Rice
1 C White Wine ( I used Pinot Grigio)
1 L PC Brand Plant-Based Chik'n Broth
1/3 C Grana Padano, finely shredded
3 + Tbsp. Fresh Pesto

Toasted Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

Squeeze Lemon
2 x Gardein Supreme Plant-Based Chik'n Filets
Sliced Pizza Mozzarella
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Basil, Fresh Parsley, Grana Padano, Red Pepper Flakes

Notes

Can't find Gardein Supreme products? Sub in your fave plant-based chik'n filets!
As I always say, fresh pesto is the besto lol With that being said, don't hesitate to reach for your fave store-bought brand to save time.

Directions

Empty the broth in to a small covered pot and bring to a boil. Once boiled, reduce heat and leave covered.
Begin heating the EVOO, garlic, and pepperoncini in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion, sundried tomatoes, and a good pinch of both salt & pepper. Stir and cook 6 - 7 minutes until onions are mostly tender. Stir in the arborio rice and let that toast in the skillet for a few minutes until the germ is visible and grain has gone opaque. Add the wine and simmer it until the wine has been completely absorbed.

While the wine simmers away, heat your oven according to the chik'n directions. Season the filets with salt, pepper, and pepper flakes. Bake according to package directions, flipping as needed. Once cooked, lay some sliced pizza mozz on each filet and return to the oven until melty. This process should coincide with the risotto being complete.

Back to the risotto! Once the wine has been absorbed, add your first ladle of hot broth and season with a pinch of salt. Let that simmer until mostly absorbed, adding another ladle and seasoning once again with a pinch of salt. Continue this process until the rice is almost perfectly al dente. Add your final ladle of broth and let the rice cook until perfectly al dente / to taste. Let the rice absorb all of the broth for a stiffer risotto, or remove from the heat with some liquid remaining for a creamier risotto.
Once the risotto is just right, fold in the grana padano, a squeeze of lemon, and the prepared pesto. Once combined, taste and adjust the salt if needed. Add additional prepared pesto if desired / needed for that delicious pesto flavour. Set aside for a few minutes to set.
Divide the creamy risotto between your two plates. Carefully slice the cheesy chik'n patties in to strips and top each portion of risotto with your cheesy chik'n. Garnish with fresh basil, parsley, pepper flakes, and some finely shredded grana padano. ENJOY!

HAPPY VEG

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Grilled Garlic Bread Pesto Chik'n Sammies

11/24/2024

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Grilled Garlic Bread Pesto Chik'n Sammies

Prep Time: 15 Min
Cook Time: 25 + Min

Yields: 2 Sandwiches

What You Need

4 Pieces Sourdough Bread
Prepared Spinach Pesto

2 x Gardein Supreme Plant-Based Chik'n Filets
Cooking Spray
EVOO
1 x Burrata
2 x Vine Tomatoes, sliced
Fresh Living Lettuce
2 cloves Garlic, gently smashed
Pickled Hot Peppers
Grana Padano
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Notes

I prefer the Gardein Supreme Chik'n Filets. They're thicker than other brands and have a fabulous flavour. However, sub your fave plant-based chik'n or simply sub what you can find.
As I always say, sub in your favourite store-bought pesto if desired, but I'll always recommend making a fresh batch.

Directions

Preheat your oven according to the package directions for your chik'n patties. Get the patties on a parchment lined tray and spray them with cooking spray. Season the patties with salt, pepper, and pepper flakes. Bake according to package directions. Once the patties are golden brown and crisp, split the burrata between the two filets and return to the oven until melty.
PESTO - Prepare the pesto according to the provided recipes. Taste and adjust seasoning if needed to your tastes.

Once the filets are almost ready, start pre-heating a grill pan set to just about medium. Drizzle both sides of your sourdough slices with EVOO and once heated, slap the bread on the grill and grill until toasty and golden on both sides. If needed, grill in batches. Once your bread is toasty, use your smashed cloves to rub all sides of the grilled bread, infusing that garlic flavour in to every inch of the slices.
ASSEMBLY - Start by spooning pesto on to the bottoms of the sandwiches. Lay some crispy living lettuce followed by some sliced tomatoes. Season the toms with salt & pepper. Carefully slice up your cheesy chik'n and nestle that on top of the tomatoes. Top with pickled hot peppers and grate some grana padano over the sammies. Spread pesto on the top slices, close, and slice in half. Serve and ENJOY!

HAPPY VEG

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Black Bean Burger Brekkie Sams

11/23/2024

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BBB Breakfast Sams

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Sammies

What You Need

2 x English Muffins
2 x Gardein Supreme Black Bean Burgers
Extra Old Cheddar, sliced
2 x Frozen Hashbrown Patties
2 x Large Free-Range Eggs
Guacamole Salsa (Sub Green Salsa)
Living Lettuce (Sub Any Crispy Lettuce)
Unsalted Butter
EVOO
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Notes

Basting the egg white is crucial in ensuring your whites are cooked and your yolks remain runny.
Other additions to the sammie could include hot sauce, pickled hot peppers, onions, or even sliced jalapenos.

Directions

Begin heating a few tablespoons of EVOO in a non-stick skillet set to just below medium. Once heated, add your black bean patties and hashbrowns to the skillet. Season the hashbrown and burger patties with salt. Fry both until golden brown and fully cooked on both sides. Remove the hashbrowns and lay some sliced cheddar on each black bean patty.
In the meantime, crack in your eggs and season them with salt, pepper, and pepper flakes. Baste the egg whites with the hot oil as they cook which will cook the whites faster and leave the yolks runny and gorgeous.
Toast your English muffins until nice and toasty and slather each side with butter. Lay some crispy lettuce on the bottom of each muffin followed by the cheesy black bean patty. Next, your crispy hashbrown followed by your perfectly fried eggs. Spoon some of the green salsa generously over your egg and carefully close them up.
Serve and ENJOY!

HAPPY VEG

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Fully Loaded Hashbrowns

11/21/2024

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Fully Loaded Hashbrowns

Prep Time: 10 Min
Cook Time: 15 + Min

Yields: 6 Hashbrowns

What You Need

6 x Frozen Hashbrown Patties with Onions
Cooking Spray
2/3 C Extra Old White Cheddar, shredded
2 Jalapeno Peppers, sliced
1/4 Red Onion, finely diced
2 Green Onions, sliced
Handful Grape Tomatoes, diced
Sour Cream
Salsa
Himalayan Salt
Other Possible Garnishes - Hot Sauce, Fresh Cilantro, Pickled Onions

Directions

Preheat your oven according to package directions for hashbrowns. Get your patties on to a parchment lined baking sheet and spray them with the cooking spray. Season each patty with salt. Bake according to package directions, flipping halfway.
With about 3 minutes remaining, pause the oven and remove the tray to a wire cooling rack. Top each hashbrown with some of the shredded cheese and a slice or two of jalapeno. Don't pile the cheese on or your browns or they will not stay crisp. Return the tray to the oven for the remaining time or until cheese is melty.
Remove once again to a wire cooling rack. Give the browns a dollop of sour cream ( I used mine in a squeeze bottle for drizzling purposes) and a drizzle of your favourite salsa. I prefer a nice green guacamole salsa / salsa verdes. Top each brown with some finely diced red onion & green onion and some of the diced tomatoes.
Serve and ENJOY!

HAPPY VEG

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Sloppy Joe Sliders

11/19/2024

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Sloppy Joe Sliders

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 12 Sliders

What You Need

12 x Brioche Slider Buns
EVOO
398ml Sprague Cannery Sloppy Joe Chili
12 Heaping Tbsp. Monterey Jack with Habanero
1/2 Red Onion, finely diced
2 Green Onions, sliced thinly
2 Jalapeno Peppers, sliced in to thin rings

Notes

This was my first time trying the Sprague Cannery Sloppy Joe Chili mix. I left a review under the BYPASS or BUY page. Feel free to substitute your favourite canned chili or even use home made if you have it available.
If you don't have spicy Monterey Jack, Old cheddar is a wonderful substitution. Just make sure it's a cheese with some flavour and intensity.

Directions

Empty the sloppy joe chili in to a small, covered pot set to medium low. Heat until warmed through and leave covered.
Once the chili is warmed through, begin heating a grill pan on just about medium heat. Slice open your brioche buns and give them a drizzle of EVOO. Grill the cut side of both the tops, and bottoms of the buns until golden and grilled perfectly. Carefully remove the buns and get the bottoms of the buns on to a baking sheet.
Spoon sloppy chili mix on to each bottom bun. A little spillage is fine lol they're meant to be sloppy! Top each slider with a heaping Tbsp. of the spicy Monterey Jack cheese, a slice or two of the jalapeno, and some diced red onions.
Set the oven to BROIL HIGH / 500 F and once heated, add the sliders to the oven until the cheese is melty. Carefully remove to a wire cooling rack.
Sprinkle the cheesy sliders with green onions, close them up, and serve. ENJOY!

HAPPY VEG

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Stuffed Peppers with Black Lentils

11/16/2024

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Stuffed Peps with Black Lentils

Prep Time: 20 Min
Cook Time: 55 - 60 Min

Yields: 8 Stuffed Peppers

What You Need

4 Large Bell Peppers (not green)
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Italian Seasoning
1 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
340g Impossible Beef
284ml Sprague Cannery Black Lentils, drained & rinsed
2 Tsp. Clubhouse Roasted Pepper & Garlic Seasoning
1 1/2 C Cooked Brown Rice
1 2/3 C Marble Cheddar, shredded
1/4 C Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper

Notes

Green bell peppers are quite bitter so I often avoid them if possible. If they're all you have, don't hesitate to make this recipe, just be aware that they tend to lack the sweetness of the orange or red varieties.
Sprague Cannery is a Canadian company I'm really loving right now. Their cans are the perfect size to ensure you don't have a half a can of product sitting in your fridge with no intended use.
As always, reduce the pepper flakes if you're sensitive to heat but I can honestly say that the peppers weren't spicy whatsoever.
When I tested the recipe, I mistakenly put the cheese on right away which caused it to get crisp as opposed to melty. I didn't mind it, but, if you're looking for more of a melty cheese, put the cheese on just after the half way point.

Directions

Cook your brown rice according to package directions and leave covered.
Begin heating the EVOO, butter, Italian Seasoning, pepper flakes, and garlic, in a non-stick skillet set to just about medium. Once heated, stir and let everything sizzle for roughly 30 seconds before stirring in the onion and seasoning with salt & pepper. Cook the onion for 7 -8 minutes until mostly soft.
Make a well in the center of the pan and drop in the plant-based beef. Let it start browning in the center of the skillet as you break it apart into smaller crumbles. Once it's mostly browned up, fold the onion and beef together in the skillet and continue to cook another minute or so. Add the lentils, roasted pepper seasoning, and a generous pinch of salt. Stir everything together and continue to cook another couple minutes until the lentils have warmed through. Fold in the brown rice and season once again with salt. Continue to cook another minute or so until everything is warmed. Taste your filling and season with more salt if needed / desired before turning off the heat and folding in 1 cup of the shredded cheese along with the parsley until melty and combined. Set the filling aside.

Preheat your oven to 375 F
Cut the peppers in half through the stems leaving you with two half peppers. Carefully scoop out the pith and seeds with a spoon, scraping the sides of the pepper to create a nice bowl for the filling. Once completed, get all of your peppers on a baking sheet and give them all a spray with cooking spray.
Divide the filling between the 8 peppers, pressing it down gently to ensure the peppers are nice and full. Peep the notes section regarding the cheese.
Bake the peppers uncovered for 40 - 45 minutes until the peppers are blistered around the edges and tender. Carefully remove the tray and set it on to a wire cooling rack. Give them a hit of salt and garnish with some fresh chopped parsley. ENJOY!
Any remaining peppers can be stored in an airtight container for up to 4 days.

HAPPY VEG

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Spicy Sausage & Pesto Baguettes

11/13/2024

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Spicy Sausage & Pesto Baguettes

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 3 Sammies

What You Need

326g Heat & Serve Baguette
3 x Thawed Beyond Meat Hot Italian Sausages
6 slices Pizza Mozzarella
MACADAMIA PESTO

www.thehappyveg.ca/recipes/macadamia-nut-pesto

EVOO
1/2 Red Onion, thinly sliced
1 Large Clove Garlic
Fresh Baby Spinach
Pickled Hot Peppers

Directions

Prepare the pesto according to the recipe directions and set aside. You can also substitute with your favourite store-bought brand if desired.

Preheat a non-stick skillet to just about medium and once heated, add the sausages. Cook on all sides until blistered and warmed through. Carefully remove the sausages to a cutting board and cut them in half lengthwise. Return them to the skillet sliced side down and give them another minute or two before flipping and finishing for another minute or so until blistered on all sides.
While the sausages cook, warm up your oven according to the directions for the baguette. Cut the baguette in to 3 equal sized pieces and get them on a baking sheet. Warm them up in the oven according to package directions. Remove the tray and get your baguettes on a cutting board. Slice them open and give them a drizzle of EVOO
Heat up a grill pan on just about medium and once heated, grill the open sides of the baguettes until golden brown and toasty. Remove the baguettes back to your cutting board and gently smash your garlic clove. Rub the grilled sides of the baguettes with the garlic clove. Spread some pesto on the bottom of the baguettes followed by some spinach and nestle the cooked sausages on top. Transfer the sammies back to the same baking sheet and lay your slices off mozzarella on top of the sausages. Set the oven to BROIL HIGH and place the tray in to the oven. Let the sammies go under the broiler for a couple of minutes until the cheese is melty. Remove the tray carefully and get your sammies back on your cutting board.
Spread more pesto on the top of the baguettes and pile some sliced red onion and pickled hot peppers on the sammies. Close them up and serve. ENJOY!

Sorry for the poor lighting you guys. I forgot about Daylight Savings Time when I started this recipe lol

HAPPY VEG

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Cheesy Jalapeno Ranch Smashed Taters

11/10/2024

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Cheesy Jalapeno Ranch Smashed Taters

Prep Time: 15 Min
Cook Time: 35 Min

What You Need

2 Large Russet Potatoes
EVOO
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
1 C + Pizza Mozzarella, shredded
Prepared Ranch Dressing
2 Small jalapeno Peppers, sliced in to rings
1 Green Onion, thinly sliced
2 - 3 Tbsp. Fresh Dill, roughly chopped
1/2 Small Red Onion, finely diced
Grana Padano

Notes

The mozzarella is approximate as I neglected to measure it before topping off the potatoes. You may need a little more or a little less depending on how much you put on each tater.
When shopping for store-bought dressings, make sure to read your ingredients and peep your nutrition labels. Compare bottles based on quality of ingredients, price, and nutrition stats.
I kept the seeds in the sliced jalapenos for some extra heat. If desired, carefully remove the pith / seeds to keep it on the milder side.

Directions

Thoroughly scrub your taters because we're not peeling them and russets are notoriously dirty. Once cleaned, cut them in half lengthwise, and cut each half in half lengthwise. Cut each piece in to 3 - 4 equal sized cubes / pieces. You should have approximately 24 pieces.
Add the potatoes to a pot of cold, lightly salted water and bring them to a boil. Once boiled, let the potatoes cook for about 10 minutes or until they're fork tender. Strain and let them cool briefly, just until they can be handled without scalding you.
Preheat oven to 425 F
Grab a baking sheet large enough to accommodate the taters and line it with parchment. Drizzle the parchment with EVOO and use a silicone brush to spread the EVOO around the parchment. Using a drinking glass, arrange the tater pieces around the tray, skin side up and gently smash them down. Brush the tops with EVOO and season liberally with Himalayan salt, cracked pepper, and red pepper flakes.

Bake for 20 - 25 minutes until crisp and golden, flipping 2/3 of the way through the cook time. Remove the tray and place it carefully on a cooling rack. Top each crispy potato with some shredded mozzarella followed by a slice or two of the jalapeno and a sprinkle of the finely diced red onion. Return them to the oven at 425 F until the cheese is melted, about 2 - 3 minutes. Remove the tray and set it on to the cooling rack.
Drizzle the tray with ranch dressing and sprinkle the green onions and dill over the potatoes. Finish by finely shredding some grana padano over the tray. Eat these spuds right from the tray and ENJOY!

HAPPY VEG

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Creamy One Pot Pesto Orzo

11/8/2024

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Creamy One Pot Pesto orzo

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

What You Need

PESTO
Macadamia Pesto -www.thehappyveg.ca/recipes/macadamia-nut-pesto
Pine Nut Pesto -
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

1 Tbsp. EVOO
2 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
2 Shallots, diced
1 C White Wine (I used Pinot Grigio)
1 1/2 C Dry Orzo Pasta
3 C Pres. Choice Plant-Based Chik'n Broth
1/2 Lemon, juice only
2/3 C Grana Padano, finely shredded
1/2 C Whipping Cream, room temperature
3 Loosely Packed Cups Baby Spinach, trim excessive stems and roughly chop
Himalayan Salt & Cracked Pepper
GARNISH - Grana Padano, Basil, Parsley

Directions

Prepare the pesto according to the recipes provided. Feel free to save even more time by using a jar of your favourite store-bought brand but I'd always recommend fresh when it's the focus of the recipe. Set aside once prepared.
Begin heating the EVOO, butter, pepper flakes, and garlic, in a 12" skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the onion, shallot, and a good pinch of both salt and pepper. Cook the onion & shallot for 8 - 10 minutes until soft, watch for browning in the skillet and reduce the heat slightly if needed.
Pour in the wine and season again with a good pinch of salt and pepper. Let the wine simmer away until reduced by 2/3, leaving only a small amount of saucy wine in the skillet. Add the orzo and broth and bring the skillet to a boil. Once boiled, season with 1/2 Tsp. Himalayan salt, reduce to a simmer, and let the orzo cook until tender with most of the broth having been soaked up. You're looking at anywhere between 7 and 10 minutes. Taste your orzo closer to the 6 / 7 minute mark to determine how much longer it will need. Keep an eye because over cooked orzo is not a vibe you guys. Also, you want SOME broth left behind because this will create our sauce.
Once the orzo is perfectly cooked, remove the skillet from the heat. Squeeze in the lemon and fold in the grana padano, fresh pesto, cream, and baby spinach. Stir until everything is combined and cover for a couple minutes. Remove cover and taste, adjusting salt / pepper if needed / desired.
Serve each portion garnished with grana padano, fresh basil, and fresh parsley. ENJOY!

HAPPY VEG

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