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Ricotta Stuffed Cannelloni

12/29/2021

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Ricotta Stuffed Cannelloni

Prep Time: 30 Min
Cook Time: 1 Hr 15 Min

Yields: 21 - 24 Cannelloni

WHAT YOU NEED

SAUCE

1/4 C EVOO
1 Yellow Onion, diced
2 Stalks Celery, diced
1 Carrot, peeled & diced
4 cloves Garlic, crushed
1 Roasted Red Pepper
796ml San Marzano Tomatoes
1/2 C Red Wine
1 Tbsp. Tomato Paste
28g Fresh Basil (1 Bunch)
1 Tsp. Dried Oregano
1 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt

FILLING

475g Full Fat Ricotta
1 Large Free-Range Egg
2 cloves Garlic, crushed & minced / pressed
1/2 C Extra Old Cheddar, shredded
1/2 C Pizza Mozzarella, shredded
1/4 C Fresh Parsley, chopped
1 Lemon, zested
1 Tsp. Italian Seasoning
1/2 Tsp. Sea Salt

EXTRAS

250g Oven Ready Cannelloni
1 C Pizza Mozzarella, shredded
Grana Padano - garnish
Fresh Basil / Parsley - Garnish

DIRECTIONS

SAUCE - Begin heating the EVOO, crushed garlic, and pepper flakes in a medium sized pot set to medium. Once heated, let the garlic sizzle for a minute or so without browning. Add the onion, celery, carrot, oregano, and a generous pinch of sea salt. Stir and cook 7 - 8 minutes until veggies are almost tender. Stir in the tomato paste and continue to cook another minute. Pour in the wine and let that reduce. Once reduced, pour in the tomatoes making sure to rinse out the can and add that to the sauce as well. Once the sauce comes to a boil, add the fresh basil and 1/2 Tsp. sea salt. Reduce heat to medium low, cover, and simmer for 25 minutes. Remove from heat and puree using an immersion blender until smooth. Taste & adjust salt if desired.

FILLING - Mix all ingredients together in a medium sized mixing bowl. Refrigerate until sauce is completed.
Preheat oven to 350 F
ASSEMBLY - Ladle a generous amount of sauce into the bottom of a 9" x 14" greased baking dish.
Spoon the filling into a piping bag and begin filling the cannelloni. Continue until all cannelloni are filled (anywhere from 21 - 24 approx) and arranged neatly in the baking dish. Smother completely with sauce and top with the 1 C shredded mozz.
Cover and bake 45 minutes. Remove cover and set to BROIL 500 F. Broil until cheese is bubbly and golden.
Remove and set on to a wire cooling rack for 10 minutes before serving.
Serve cannelloni with freshly grated garana padano and fresh basil / parsley. ENJOY!

HAPPY VEG

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JANUARY 2021

BAKED BEANS - Definitely my most popular recipe of January and also, a personal fave of mine. Beans & toast was one of those magical things I ended up falling in love with while abroad. I loved it for its simplicity but also, baked beans for breakfast was pretty awe inspiring to me.

I whipped up a batch of baked beans in the oven and smothered some grilled toast along with grilled tomatoes, a fried egg, shredded old cheddar, and diced white onions. Baked beans are so much more than just a basic side, especially with this recipe.

RECIPE

www.thehappyveg.ca/recipes/baked-beans

FEBRUARY 2021

BAKED FETA FUSILLI - I just HAD to jump on that baked feta trend and you know what? It was well worth it. The feta got so creamy and paired with all of those burst tomatoes, it was pretty fabulous. It should also be mentioned that this recipe was SUPER easy to put together too which makes it perfect for weeknight eats.

RECIPE

www.thehappyveg.ca/recipes/baked-feta-fusilli

MARCH 2021

GREEN SHAKSHUKA - If y'all haven't noticed, I love brunch. It's my absolute favourite thing to look forward to on the weekends and my Green Shakshuka is literal perfection. We've got green coming from zucchini, spinach, fresh herbs, and green onions, along with fried eggs and crispy, grilled toasts. There's literally nothing better than this recipe so I'm not surprised it was March's most popular recipe.

RECIPE

www.thehappyveg.ca/recipes/green-shakshuka

APRIL 2021

CAPRESE HASSELBACK POTATOES - Look at that glorious tater y'all! It's not hard to see why this was April's most popular recipe. Hasselback potatoes are fab on their own but then I had to go and stuff them with mozzarella, fresh basil, and a finishing drizzle of balsamic reductsh, ugh, a masterpiece. Tender, cheesy, potatoey, all the good things.

RECIPE

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

MAY 2021

PANEER & SPRING VEG GREEN CURRY - This recipe exploded when I released it back in May of this year. There's no denying the allure of a green curry, especially when we're featuring all of those gorgeous spring veggies. We've got perfectly fried and crispy paneer, asparagus, corn, green onions, edamame, and the most flavourful green curry broth imaginable. This recipe packs some serious heat so get ready to spice things up.

RECIPE

www.thehappyveg.ca/recipes/paneer-spring-veg-green-curry

JUNE 2021

ESQUITES - This recipe is summer vibes y'all. For those of you who love elotes, esquites is the stripped version of that glorious cob corn dish. Basically, it's a creamy corn salad that features mayo as the base along with tajin spice, lime, and cotija / feta depending on what's available in your area. This salad is delish on its own but makes a great addition to burritos, tacos, and other Mexican inspired dishes.

RECIPE

www.thehappyveg.ca/recipes/esquites

JULY 2021

REFRIED BLACK BEAN TACOS - Easily my most popular recipe from July, my refried black bean tacos rely on the toppings to amp up an otherwise simple taco. We've got an esquites salad, pickled red onions, fresh greens, feta, and sour cream to round everything out. All of this served up on grilled yellow corn tortillas; they're literally delicious and couldn't be more easy to put together.

RECIPE

www.thehappyveg.ca/recipes/refried-black-bean-tacos

AUGUST 2021

POUTINE JACKET POTATO - What else can I say about this recipe outside of YUMMMM! Poutines are a Canadian delicacy and I decided to take everything we love about poutine and shove it inside a baked potato. It all starts with a perfectly baked russet potato; tender flesh and crispy skin are imperative. Then, squeaky cheese curds are stuffed inside and smothered in brown gravy. It has to be curds, it's not a tradish poutine without them.

RECIPE

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

SEPTEMBER 2021

SPICY RED PESTO SMASHED BRUSSEL SPROUTS - This is the recipe you make when you have someone at the table who claims not to like brussel sprouts. I too was a disbeliever at one point until my eyes were opened to the magic of brussel sprouts.

Brussel sprouts are smashed and roasted until nice and crispy, smothered in a spicy red pesto sauce that gives them an abundance of additional flavour. trust me, best brussel sprouts you'll ever have right here.

RECIPE

www.thehappyveg.ca/recipes/spicy-red-pesto-smashed-brussel-sprouts

OCTOBER 2021

HASHBROWN BREAKFAST SAMMIES - Skip the English muffins because what we really want is more potatoes! We've got a beautifully fried egg, savoury Beyond Meat breakfast sausage, fresh greens, pickled hot peps, and chipotle mayo wedged between two crispy hashbrowns. Give your boring breakfast sammies an upgrade ;)

RECIPE

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

NOVEMBER 2021

SAUSAGE & PEPPER CALZONES - Store bought pizza dough saves the day in this recipe y'all. It's easy to use and cuts the prep / total time of this recipe in half. We've got spicy Beyond Meat sausages, melty mozzarella, sliced peppers, and cremini mushrooms wrapped up and baked until golden brown and utterly delicious. It was so easy, I might just skip take-out the next time I get a hankering for calzones.

RECIPE

www.thehappyveg.ca/recipes/sausage-pepper-calzones

DECEMBER 2021

SMASHED TATER TACOS - This recipe blew up when I released it earlier this month. What's there to say? We all love potatoes, and we all love them when they're smashed, crispy, and delicious. Now, shove those crispy, delicious taters into tacos with fresh toppings, refried beans, and chipotle sauce, and you've got a winning dish. This recipe is vegan btw ;)

RECIPE

www.thehappyveg.ca/recipes/smashed-tater-tacos

2021 was a great year for recipes and I cannot wait for 2022 and all the delicious things we're going to eat together.

HAPPY VEG

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Pesto Halloumi Melt Panini

12/26/2021

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Pesto Halloumi Melt Panini

Prep Time: 15 Min
Cook Time: 10 min

Serves: 2

WHAT YOU NEED

2 Slices Fresh Sourdough Bread
Margarine / Unsalted Butter
200g Halloumi
3 Slices Pizza Mozzarella
6 Tbsp. + Fresh Pesto
1 Roma Tomato, sliced
Fresh Basil
Balsamic Reduction
Red Pepper Flakes
Sea Salt & Cracked Pep

WALNUT & BASIL PESTO - www.thehappyveg.ca/recipes/cheesy-tortellini-pesto-skillet

DIRECTIONS

Heat a grill pan to just below medium heat. Slice the halloumi cheese into about 6 equal sized slices. Brush the slices with EVOO and carefully place them on the grill pan. Grill a minute or two until golden brown and carefully flip. Once grilled, remove the halloumi from the pan but leave the pan heated.
To assemble, butter the outside of each slice of sourdough. Spread the 3 + tbsp. of fresh pesto on the inside of each slice. Add the tomatoes and season them with sea salt, cracked pep, and pepper flakes. Layer the halloumi slices followed by the slices of pizza mozzarella. Drizzle with balsamic reduction and lay some basil leaves on top. Cover with top slice and place on the grill pan.
Grill until nice and golden brown, flip, and continue until cheese is melted and bread is toasty.
Slice and serve. Enjoy this rich sandwich paired with a fresh, green salad. ENJOY!

HAPPY VEG

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Cheesy Tortellini Pesto Skillet

12/24/2021

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Cheesy Tortellini Pesto Skillet

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

WHAT YOU NEED

PESTO

1 C Fresh Basil
1/2 C Fresh Parsley
1/2 Lemon
1/4 C Raw Walnuts
1 Tbsp. Hemp Hearts
1/4 C Grana Padano, grated
2 cloves Garlic, crushed
1/4 Tsp. Red Pepper Flakes
1/3 C + 1 Tbsp. EVOO
1 Tbsp. Water
1/2 Tsp. Sea Salt

SKILLET

400g Frozen Cheese Tortellini Pasta
2/3 C Pizza Mozzarella, shredded
Chili Oil
Red Pepper Flakes
Fresh Basil, garnish

DIRECTIONS

Add all of the ingredients for the pesto to a small, personal sized vortex blender. Blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate.
Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once heated, stir in the frozen tortellini and cook a minute less than what is recommended for al dente. Strain the pasta making sure to reserve about a 1/2 c of the pasta water.
Set the oven to BROIL 500 F.
In a large mixing bowl, toss the tortellini pasta together with as much of that fresh pesto & red pepper flakes as you desire, adding pasta water to help the pesto coat all of the tortellini until nice and evenly coated.
Spray the inside of a 10 - 12" skillet with cooking spray. Add the tortellini to the skillet and give it a good drizzle of chili oil. Sprinkle over the pizza mozz & grana padano.
Place the skillet under the broiler until cheese is melted and bubbly with some golden browning action.
Serve garnished with additional pep flakes, grana padano, fresh basil, and chili oil. ENJOY!

HAPPY VEG

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Salisbury Steaks

12/20/2021

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Salisbury Steaks

Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Steaks

WHAT YOU NEED

STEAKS

1 Tbsp. EVOO
340g Impossible Beef
1/4 Yellow Onion, diced
1/4 C Panko Crumbs
2 Tsp. Dry Mustard Powder
2 Tsp. Worcestershire Sauce
1 Large Free-Range Egg
1/4 Tsp. Sea Salt
Cracked Pepper

GRAVY

2 Tbsp. Unsalted Butter
1/2 Yellow Onion, diced
2 cloves Garlic, crushed & minced
227g Cremini Mushrooms, sliced
2 Heaping Tbsp. AP Flour
1 Tsp. Worcestershire Sauce
1 - 2 Tsp. Browning Sauce
1/2 Tbsp. Tomato Paste
2 C PC Brand Plant- Based Beef Broth
1 Tsp. Dry Mustard Powder
1/2 Tsp. Red Pepper Flakes
Sea Salt / Cracked Pepper

DIRECTIONS

Add everything for the steaks to a medium sized mixing bowl and work together until combined. Separate into 4 equal sized portions and form into oval shaped patties.
Preheat a 12" skillet set to just above medium heat with the 1 Tbsp. EVOO. Once heated, add the patties and season them with sea salt & cracked pepper. Once seared, (2-3 mins) flip and sear the other side making sure to season with sea salt & pepper. Once both sides are nice and brown, transfer the patties to a plate and return the skillet to the heat.
Reduce the heat to just below medium. Add the 2 Tbsp. EVOO, red pepper flakes, and diced onions to the skillet and let those go for 2 minutes before stirring in the garlic. Let the garlic sizzle for a minute before adding in the sliced mushrooms and a generous amount of salt & pep. Stir and cook until mushrooms have released liquid and have some caramelized action. Stir in the tomato paste and let that cook for a minute before stirring in the flour. Stir until flour has disappeared and everything looks a bit pasty at which point we can add the Worcestershire sauce, browning sauce, and then the broth. Make sure to scrape the bottom of the pan and break apart clumps of mushrooms to ensure the flour is distributed. Whisk until combined and let the gravy come to a boil. Once boiled, stir in the dry mustard powder, 1/2 Tsp. sea salt, and desired amount of pepper. Return the patties back to the pan, reduce the heat to about medium low, and simmer uncovered for about 10ish minutes until gravy is nice and thick.
For service, I recommend mashed taters because that gravy is begging for taters but the steaks can be enjoyed on their own, served over your choice of carb, and paired with a nice green salad. Garnish with a little fresh, chopped parsley.ENJOY!

HAPPY VEG

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French Onion Fondant Potatoes

12/17/2021

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French Onion Fondant Potatoes

Prep Time: 15 Min
Cook Time: 1 Hr 15 Min

WHAT YOU NEED

2 Tbsp. EVOO
1/4 C Unsalted Butter, divided in 2
3 Large Russets, scrubbed & cut roughly 1" thick. (Each potato is approximately 4 1" rounds)
2 Large Yellow Onions, halved & sliced
6 cloves Garlic, crushed
1/2 C Red Wine
1 1/2 C PC Plant-Based Beef Broth
1 C Pizza Mozzarella, shredded
1/2 C Gouda, shredded
Fresh Thyme
1/2 Tsp. Red Pepper Flakes
1 Bay leaf
Sea Salt / Cracked Pepper

DIRECTIONS

Begin heating 2 Tbsp. butter & EVOO in a 12" skillet set to medium heat. Once melted and bubbly, place the potatoes in the skillet in a single layer. Sprinkle them generously with sea salt & cracked pepper and sprinkle in the pepper flakes. Let the potatoes get nice and golden brown before flipping, seasoning again, and continuing until both sides of each potato are crispy and golden brown. Transfer cooked potatoes to a paper towel lined plate until needed.
Next, add the onions, garlic cloves, and a few sprigs of fresh thyme to the pan, and let them sizzle for a minute or so before reducing that heat to medium low and adding the wine. Season with sea salt & cracked pepper, stir, and let them go untouched for about 10 minutes. Stir, and continue this process two or three more times until the onions are caramelly brown and the wine is almost entirely soaked up by the onions. This process will take about 40 minutes. Make sure to watch for burning in which case you would reduce the heat slightly.
Preheat oven to 400 F

Turn off the heat to the skillet. Now, nestle the seared potato slices into the pan and pour in the beef broth. Pluck out the thyme and add a few more fresh sprigs along with the bay leaf. Season everything liberally with sea salt & cracked pepper. Cube the remaining butter and drop the cubes around the pan.
Bake at 400 F for 30 minutes.
Remove from oven and set on to a wire cooling rack. Pluck out the thyme sprigs and get your cheese handy. Drop a nice sized handful of the shredded cheeses on top of each potato individually.
Switch the oven to BROIL 500 F
Return the potatoes to the pan until the cheese is melted and bubbly. Remove from oven and set on to a wire cooling rack.
Strip a few sprigs of thyme and sprinkle the leaves over the dish.
For service, serve up a couple taters with as much of the saucy onions as you desire. Make sure to spoon over some of the pan sauce and garnish with additional thyme. You may also want to garnish each serving with a little sprinkle of sea salt & cracked pepper as well. ENJOY!

HAPPY VEG

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Lemon & Garlic Smashed Sprouts

12/15/2021

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Lemon & Garlic Smashed Sprouts

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

WHAT YOU NEED

1 1/2 Lbs. Brussel Sprouts
6 cloves Garlic, smashed
1/2 Tsp. Red Pepper Flakes
Fresh Thyme
1 Lemon
1/4 C EVOO
1/3 C + Grana Padano, shredded
Fresh Parsley -Garnish
Sea Salt & Cracked Pepper

DIRECTIONS

Trim the ends off of your sprouts and peel back the top layer of leaves. After washing them, bring a large pot of cold, salted water to a boil on medium high heat. Once boiled, add the sprouts and cook for about 6 minutes or until tender enough to smash. Strain and let cool briefly.
Preheat oven to 425 F
On a cutting board, smash the brussel sprouts using the bottom of a mason jar / glass. Transfer the smashed sprouts to a parchment lined baking sheet in a single layer. In a small bowl, whisk together the EVOO, juice & zest of 1/2 the lemon, and pepper flakes. Brush this on each of the smashed sprouts. Drop the garlic cloves on to the tray and brush some of the lemony oil on those as well. Season liberally with sea salt & cracked pepper and drop fresh thyme sprigs around the tray. Cut up the remaining half of the lemon into wedges and place them on the tray before sprinkling half the grana on the sprouts and placing them into the oven to bake.
Bake 15 minutes, carefully flip the sprouts and brush them again with remaining lemony oil. Season again with sea salt & pepper and sprinkle over the last half of the grana. Continue to bake another 10 - 15 until crispy and tender.
Garnish each serving with some of the roasted lemon & garlic, additional grana, and some fresh parsley. ENJOY!

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White Hominy Chowder

12/11/2021

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White Hominy Chowder

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

Yields: 4 + Servings

WHAT YOU NEED

2 Tbsp. EVOO
3 Tbsp. Unsalted Butter
1 Yellow Onion, diced
1 Large Carrot, halved lengthwise and sliced
3 stalks Celery, diced
4 cloves Garlic, crushed & minced
2 Large Russets, peeled and cubed
709g White Hominy, drained & rinsed
1 C Cooked White Beans
1/4 C AP Flour
1 C White Wine
4 C PC Brand Plant-Based Chicken Broth
1 Hard Cheese Rind
1 C Frozen Peas
1/2 C Whipping Cream, room temp
2 Bunches Fresh Thyme
1/2 Tsp. Red Pepper Flakes
1 Tsp. Dried Rosemary
1/2 Tsp. + Sea Salt
Cracked Pepper
Shaved Grana Padano, Fresh Chives - Garnish

OPTIONAL CROUTONS

4 Bagels, chopped into chunks. (Or, 5ish cups of old bread)
1/4 C + 2 Tbsp. EVOO
1 Tsp. Garlic Powder
1 Tsp. Italian Seasoning
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. + Sea Salt

DIRECTIONS

CROUTONS - If you're preparing the croutons, preheat the oven to 375 F. Toss the chunks of bagel / bread together with the EVOO, pep flakes, Italian seasoning, garlic powder, and salt. Spread the chunks in a single layer on a parchment lined baking sheet. Bake 15 minutes, flip, and continue to bake another 10 - 15 until crispy but still a teeny bit chewy inside. Sprinkle with sea salt and let cool. Store in an air tight container for 5 - 7 days.
Begin heating 2 Tbsp. butter + EVOO, minced garlic, 1 bunch thyme, and pepper flakes, in a large sauce pot set to medium. Once heated, let everything sizzle for just a minute before stirring in the rosemary, onions, carrot, and celery. Season with salt and cracked pepper, stir, and cook about 5 minutes. Add the potatoes and season again with sea salt & pep, cover, and cook about 5 minutes. Stir in the flour until it is thoroughly incorporated and let it cook another minute or two.
Pour in the white wine and let it simmer until almost entirely reduced. Slowly whisk in the broth making sure to whisk vigorously to break up any veggies clumped together in flour. Once incorporated, let the soup come to a boil. Once boiled, add the 1/2 tsp. sea salt, hominy, hard cheese rind, and white beans. Pluck out the fresh thyme and drop in the second bunch. Reduce the heat to medium low, cover, and simmer for 25 minutes. Remove the lid, add the green peas, and continue to simmer for another 5 or so minutes until nice and thick.
Pluck out the thyme and hard cheese rind. Stir in the cream and let the soup come back to a simmer. Turn off and taste. Adjust salt / pepper if desired.
Serve garnished with shaved grana padano, fresh chives, and the croutons if you made them. ENJOY!

HAPPY VEG

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Burst Tomato & Garlic Linguine

12/9/2021

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Burst Tomato & Garlic Linguine

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

Yields: 4 Servings

WHAT YOU NEED

8 oz Linguine Pasta**
2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
6 cloves Garlic, smashed & minced
1/2 Yellow Onion, diced
227g Grape Tomatoes, halved
1/2 C White Wine
2 Tbsp. Fresh Basil, sliced
1/4 C Fresh Parsley, chopped
1/3 C + Grana Padano, shredded
1/2 Tsp. Red Pepper Flakes
Sea Salt & Cracked Pepper

DIRECTIONS

Bring a large pot of cold, liberally salted water to a boil. Leave covered.
Begin heating the EVOO, butter, garlic, and pep flakes over medium heat. Once heated, let that garlic sizzle for a minute or so without browning before reducing the heat slightly and adding the onions. Season with a pinch of salt and pepper, stir, and cook about 4 minutes.
Add the tomatoes to the pan and season again with sea salt and cracked pepper. Stir and cook until tomatoes have started to burst in the pan. Pour in the white wine and let that simmer for a couple of minutes. In the meantime, add the pasta to the boiling water and cook to al dente according to package directions. Once completed. strain the pasta directly into the pan with the tomatoes and garlic. Begin tossing the pasta in the buttery sauce, adding in more pasta water to ensure the linguine is evenly coated in the sauce.

Once your pasta is cooked to your liking and you've got a glossy, buttery sauce, remove it from the heat and stir in the fresh basil, parsley, and grana padano cheese. Taste and adjust salt & pepper if desired.
For service, serve up each portion with more fresh herbs and some grana padano. ENJOY!

** 2 ounces of linguine is a standard sized serving. I can usually eat a bit more than that so feel free to increase to 3 ounces per person but make sure to increase your sauce components to accommodate.

HAPPY VEG

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Smashed Tater Tacos

12/7/2021

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Smashed Tater Tacos

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

WHAT YOU NEED

680g Mini Yellow Potatoes
398ml can Refried Beans with Chilis
12 Street Taco Shells
Vegetable Oil
2x Avocado, sliced
2 Green Onions, sliced
Store Bought Vegan Chipotle Crema
1/4 Red Cabbage, shredded
Fresh Cilantro, garnish
Green Salsa
Sea Salt, Cracked Pepper, Pepper Flakes

DIRECTIONS

Preheat oven to 425 F
Heat the refried beans in a small, covered pot set to medium low. Once warmed through, reduce to low and leave covered until needed.
Add the potatoes to a large pot of cold, salted water and bring to a boil. Once boiled, reduce heat slightly and boil until fork tender. Strain and let the potatoes air dry for 5 minutes or so. Place the potatoes on a cutting board and use a mason jar to smash them. Place the smashed taters on a parchment lined baking sheet. Drizzle with vegetable oil and sprinkle each tater with sea salt, cracked pepper, and pepper flakes.
Bake for 15 minutes, flip, and continue to bake for another 10 - 15 minutes until nice and crispy on the outside.
In the last 5 minutes of baking, wrap the taco shells in tinfoil and place them in to the oven to warm up until malleable.

For service, smear a little of the refried beans on your taco shell followed by 1 1/2 of the smashed taters. Then, add all of your desired garnishes. Crispy cabbage, chipotle crema, cilantro, sliced avo, and green onions. ENJOY!
ALTERNATELY - I also tried serving up a smashed tater plate because my taco shells were out of the freezer and in bad shape. Smear some beans on a plate and place 2 - 3 smashed taters on the refried beans. Garnish and drizzle with crema. Gorgeous!

Smashed Tater Taco

Smashed Tater Plate

HAPPY VEG

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