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Saffron Risotto

12/30/2022

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Saffron Risotto

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

Yields: 4 + Servings

WHAT YOU NEED

1 1/4 C Dry Arborio Rice
3 Tbsp. Unsalted Butter, separated
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1 L PC Plant-Based Chikn Broth
1 C White Wine
1/2 C Grana Padano, grated
1 Tsp. + Saffron
1/2 Tsp. Red Pepper Flakes
Salt to Taste
Fresh Parsley, chopped

DIRECTIONS

Pour the broth in to a small pot and bring to a boil. Once boiled, cover, reduce to low, and wait until needed.
In a large skillet, begin heating 2 Tbsp. butter with EVOO, the minced garlic, and pepper flakes on just about medium heat. Once that starts to sizzle, stir and let that go for about 30 seconds before adding the rice. Stir the rice to ensure it is coated in the oil / butter and let the rice toast until it starts to look opaque.
Now, pour in the wine and season with some sea salt. Simmer until the wine has been absorbed before ladling in your first ladleful of broth. Reduce heat slightly and let that simmer until mostly reduced. You will continue to add a ladleful of broth, one at a time until the rice has absorbed it, stirring often to release starch and create a creamy risotto.
With only 2 ladles left, sprinkle in your saffron and a good pinch of salt. Stir and continue with broth. If you find the saffron hasn't added enough colour to the dish, add another 1/2 tsp. + until that gorgeous yellow colour is achieved.
Once the rice is plump, creamy, and cooked to your liking, remove from heat and stir in the grana padano and remaining tbsp. of butter. Taste and adjust salt to your liking.
For service, garnish each portion with additional grana padano and some fresh parsley. ENJOY!

HAPPY VEG

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Penne Ragu with "Sausage"

12/24/2022

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Penne Ragu with Sausage

Prep Time: 30 Min
Cook Time: 2 - 2 1/2 Hours

Yields: 4 + Servings

WHAT YOU NEED

400g Dry Penne Pasta
340g Impossible Beef (Sub Beyond Meat or Alternative Ground If Desired)
2 Beyond Meat Hot Italian Sausages
1/4 C EVOO
3 cloves Garlic, crushed & minced
2 Yellow Onions, diced
2 stalks Celery, diced
2 Bell Peppers, diced
1 Carrot, peeled & diced
1 Tbsp. Tomato Paste
1 C White Wine
796ml Whole San Marzano Tomatoes
1 C PC Plant-Based Chikn Broth (sub vegetable broth if needed)
1/2 C 2% Milk
5 Sprigs Fresh Thyme, leaves removed
Handful Fresh Basil leaves
1 Tsp. Dry Oregano
1 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
3/4 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt
Cracked Pepper
OPTIONAL - Hard Cheese Rind
TO FINISH - 2 Tbsp. Unsalted Butter, 2 Tbsp. Fresh Parsley, 1/2 C Grana Padano, shredded, pasta water.
GARNISH - Fresh Parsley and / or basil, grana padano

DIRECTIONS

Begin heating the EVOO, garlic, oregano, thyme, and pepper flakes, on just about medium heat in your largest skillet. Mine was 17" for reference. Once heated, let everything sizzle for 30 seconds and drop in some torn basil leaves, stir, and let them go about 30 seconds before adding the onion, celery, peppers, carrots, and a generous pinch of both salt & pepper. Stir and cook 7 -8 minutes. Move the veggies to the outside of the skillet and drop in the Impossible Beef. Split the casing on the sausages and crumble the "meat" in to the skillet. Brown the meat, breaking it apart as it browns in the skillet. Don't worry about any brown bits on the bottom of the skillet, we'll get those off!

Once browned, season again with s & p, stir everything together, and let it cook another minute. Stir in the tomato paste and let that go another minute. Pour in the wine and simmer until mostly reduced followed by the milk, broth, and whole tomatoes. Break up the whole tomatoes a little bit and wait for the sauce to come to a boil. Once boiled, reduce heat to medium low, add the 1/2 tsp. salt, garlic & onion powders, and the optional hard cheese rind.
Simmer the sauce for 1 1/2 - 2 hours, stirring every 15 or so minutes. Add additional broth if sauce begins to thicken too much before the end of the cook time. Taste the sauce and adjust your salt / pepper if desired.
With 25 minutes remaining in the sauce, bring a large pot of cold, salted water to a boil. Add the penne and cook to al dente.
Strain the pasta directly in to the skillet with the sauce, carrying some pasta water along with you. Continue to stir and cook the penne in the skillet until desired doneness is achieved. Stir in the parsley and butter until melted before adding the grana padano and a ladle of pasta water to emulsify everything. Stir until creamy and combined. Pluck out the hard cheese rind if you decided to use it.
Serve garnished with additional herbs & grana padano. ENJOY!

HAPPY VEG

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2022's Most Popular Recipes <3

12/22/2022

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Not to toot my own horn or anything, but things keep getting better here at the blog imo. Every time I try out a new cuisine, recipe, or like, idea, I feel like things are getting better. I'm feeling so much more comfortable in the kitchen, (although there's most certainly hiccups) but I'm feeling like 2022 was my best year yet. I've written some absolutely fabulous recipes this year, and this post is going to celebrate the best of the best.

I'm revisiting a year's worth of recipes. Let's take a peek at how far we've come together and let's also get excited about how far we'll go. Let's look at my favourite recipes from this year!

JaNuArY

Cleaning Out The Crisper Pasta

I'm so proud of this recipe because it does exactly what its name suggests; it cleans out the fucking crisper of everything you've used half of, or could benefit from using up to clear space for fresh produce. This recipe uses up all of the bits and pieces in your fridge to create the most robust pasta.

It's perfect because you can use whatever noodles, whatever veggies, herbs, spices, etc., and you've got a delicious pasta. This pasta features some gorgeous Mafalda noodles, ridged and stunning; much like lasagna noodles but in a longer, thinner scale. Those noods plus a delicious pan sauce, veggies, and fresh dill which is so wonderful and unexpected here.

www.thehappyveg.ca/recipes/cleaning-out-the-crisper-pasta

Shepherd's Pie Potatoes

This recipe, flat out proves, that you don't need meat to create fabulous, hearty dishes like Shepherd's pie. It also reimagines the pie with all of those familiar components in a different style.

Essentially, we're talking seasoned, shepherd's pie filling, consisting of "meat", gravy, and veg, stuffed inside tater skins & topped with creamy, piped mashed taters. Don't forget the gravy y'all!

www.thehappyveg.ca/recipes/shepherds-pie-potatoes

FEBruaRy

Curried Lentils & Eggs

This was one of my favourite breakfast / brunch creations at the time because it was inspired by Indian cuisine, and as we all know, Indian cuisine packs such a punch. It's as simple as some toasted spices, coconut milk, and canned lentils to create the base to cook our eggs in. The eggs are cracked directly in to the skillet & we serve it up with gorgeous grilled bread, crema, feta, and cilantro.

www.thehappyveg.ca/recipes/curried-lentils-eggs

Penne Arabiatta with Mozz Stuffed Meatballs

I think it's safe to say by this point that I love meatballs. I think they're a testament to how far we've come with vegan / vegetarian alternatives to meat products. With what's available now, we can pretty much replicate any meat based dish successfully.

I loved this recipe because it was the perfect balance of everything. You had those juicy, delicious meatballs, stuffed with melty mozz, against that spicy, robust Arabiatta sauce. Plus, it's an easy dish to serve up, who wouldn't like a plate of pasta with cheesy meatballs?

www.thehappyveg.ca/recipes/penne-arabiatta-with-mozz-stuffed-meatballs

Gnocchi, Kale, & Broad Bean Pot Pie with Phyllo Crust

This was easily one of my favourite recipes of last winter! First of all, when it comes to comforting eats, I lean towards dishes like pot pies, lasagnas, things that are hearty and filling. This particular pot pie was one I created because I had extra phyllo sheets from a Spanakopita I'd made. That was the inspiration behind it, then, it came down to rummaging through the cupboards / fridge to create a creamy pot pie filling.

We've got plump, tender gnocchi taking the place of potatoes in the filling, along with smooth, hearty broad beans and green kale. Then, we top with layers of buttered phyllo and bake until golden brown. The satisfying crunch as you slice in to this beauty and serve it up is music to my ears.

www.thehappyveg.ca/recipes/gnocchi-broad-bean-kale-pot-pie-with-phyllo-crust

MARcH

Potato Pancake Poutine Stacks

The ultimate Canadian delicacy, reimagined for the most satisfying brunch vibe ever. Layers of crispy, potato & zucchini "pancakes", squeaky, delicious curds, and a jazzed up pantry gravy that features fresh ingredients to make it feel more home made.

Reasons to love this include;

1. It's poutine.

2. It's fu<king poutine.

3. Poutine for breakfast? Hello!?!

www.thehappyveg.ca/recipes/potato-pancake-poutine-stacks

Sundried Tomato & Ricotta Stuffed Shells with Creamy Wine Sauce

As someone who has probably eaten his weight in stuffed shells over his lifetime, I can guarantee you, these were the most decadent & delicious jumbo shells I've ever eaten. The ricotta filling features melty mozzarella, flavour packed sundried tomatoes, and heat from pepper flakes which helps to cut through the richness of this decadent skillet.

We've swapped out tomato sauce for a rich, creamy white wine sauce that envelops the shells in its lusciousness as they bake. I'm telling you, this is comfort in a skillet. Rich, creamy, and so flavourful.

www.thehappyveg.ca/recipes/sundried-tom-ricotta-stuffed-shells-with-creamy-white-wine-sauce

APriL

Navy Bean Dahl

This dish was inspired by Rajma dahl, which is a red kidney bean dish and it was one I knew I wanted to recreate. All of those beautiful, pungent spices really get the house smelling fabulous. The spice blend includes Coriander, cumin seeds, Tandoori spice, Garam Masala, and cayenne, all of which pack so much flavour.

The key here is to toast your spices and make sure you're using dry beans as opposed to canned. The dry beans retain their texture a little bit better in that beautiful sauce.

www.thehappyveg.ca/recipes/navy-bean-dahl

Stuffed Peps

Stuffed peppers have long been one of my favourite dishes, and I'd shared quite a few variations on the blog. However, I'd yet to share one that was familiar and traditional to me, one that I'd seen growing up, and that's what these stuffed peppers are.

Tender bell peppers stuffed with a meaty brown rice filling, and baked under some melty cheese. They're hearty, familiar, and so yummy, definitely one of my faves!

www.thehappyveg.ca/recipes/stuffed-peps

MaY

Mushroom Bourguignon

I chose this recipe because it was created as a result of watching the Julia Child challenge on the Food Network. Weeks of French, culinary challenges inspired by Julia Child's legacy of a career. It was through this that I decided I needed to write a Mushroom Bourguignon recipe.

My Mushroom Bourguignon has everything you'd expect from the classic French dish. Tender cremini mushrooms, pearl onions, and the richest, brown sauce. Smother a baked tater with this and you'll thank me later!

www.thehappyveg.ca/recipes/mushroom-bourguignon

Meatball & Ricotta Stuffed Shells

I chose this recipe because it was one of the first recipes I worked on with my sister from start to finish. We worked on everything together from the meatballs to the ricotta filling and I think it's one of my favourite stuffed shell recipes to date. Creamy ricotta filling & tender meatballs stuffed inside jumbo shells & baked in tomato sauce until bubbly and wonderful. This is one dish you're going to want to make over and over again.

www.thehappyveg.ca/recipes/meatball-ricotta-stuffed-shells

JUnE

Mexican "Meat" Sliders

I selected this recipe for two reasons; 1. I worked on it with one of my very bets friends, and 2. They were so addictive and fun.

K, we've got seasoned veggie meat crumble, melty cheese, sliced red onions, green onions, chipotle mayo, and the toastiest slider buns, all coming together for the most flavourful and adorable little sliders. We had so much fun creating them together, adding or taking away as we went along until they were perf.

Get the recipe!

www.thehappyveg.ca/recipes/mexican-meat-sliders

Polenta with Meatballs, Pesto, & Tomato Sauce

The year of the meatball? Seems that way. I chose this recipe because it was something I worked on with one of my other best friends, combining our love of polenta & meatballs in to something absolutely delicious.

Tender, juicy meatballs, creamy polenta, fresh and flavourful pesto, and the perfect red sauce to go along with everything. Sliding that meatballs through that creamy pesto - sauce - polenta mix is everything.

www.thehappyveg.ca/recipes/polenta-with-meatballs-pesto-tomato-sauce

Totchos

K, these were by far one of the most flavourful little snacks I created the entire year. It's the components of these tater tot nachos that really shine here. I made a robustly seasoned lentil "meat" mixture, esquites salad which is one of my fave salads on this planet. Basically, it's Mexican Street Corn but stripped from the cob - creamy and zesty. Next, whatever glorious garnishes you can dream of - salsa verde, cilantro, chipotle mayo, green onions, cabbage, ugh, whatever you want to add will be fabulous.

Swap the chips and get those tater tots roasting!

www.thehappyveg.ca/recipes/totchos

juLy

Whipped Feta with Roasted Mixiany Tomatoes

I chose this recipe because it screams summer vibes. You get that smooth, velvety whipped feta, roasted cherry tomatoes that provide acidity and pops of freshness against the dip, and lots of pepper flakes & balsamic reduction. Every bite is like a taste of summer in my opinion. Also, how gorgeous is this? I think it makes the perfect centerpiece for a little summer get together.

www.thehappyveg.ca/recipes/whipped-feta-with-roasted-mixiany-cherry-tomatoes

Summer Sheet Pan Gnocchi

This was my most clicked on recipe for the month of July and honestly, I'm not surprised. My Summer Sheet Pan Gnocchi is the perfect summer dish for so many reasons. You're skipping the stovetop which means no boiling water pumping out unwanted heat, that's a win. You're using up a bunch of produce to clean out the crisper, that's a win. Finally, everything is sauced and tossed together & baked altogether as well, easy clean up is always a win. Plus, it's absolutely delicious in its simplicity. This is a year round dish imo.

www.thehappyveg.ca/recipes/summer-sheet-pan-gnocchi

AUGusT

Pinto Bean & Corn Queso Jackets

Not only was this my most clicked on recipe from August, I also happen to love it so much. This recipe is an example of taking something simple and making it gorgeous.

We've got a giant russet potato, a can of Mexican Pinto Beans, and the easiest, cheesiest corn queso ever. That's it! Then, your garnishes are what take this from drab to fab. Sliced jalapenos, herbs, red onions, tajin, whatever you have to make it colourful and stunning. Defs a fave of mine.

www.thehappyveg.ca/recipes/pinto-bean-corn-queso-jacket-potatoes

Zucchini Lemon, and Basil Fettuccine

Lemon and basil scream summer vibes and this zucchini fettuccine recipe is absolutely divine. This recipe was inspired by a couple different ones from the Pasta Queen, my current insta obsession. This recipe is simple and reliant on the freshest ingredients. Juicy lemons, herbaceous basil, nutty grana padano, and some golden brown, crispy zucchinis. This was one of my favourite recipes I'd ever written and I hope you guys enjoyed it!

www.thehappyveg.ca/recipes/zucchini-lemon-basil-fettuccine

SepTEmBer

Spicy Summer Flatbread

This recipe was one of my absolute faves of the year. It's absolutely gorgeous & colourful, perfect for summer eats. I whipped this up as a send off to Summer, a little thanks for everything, flatbread style.

Pepperoncini, melty mozz, red onions, feta, cherry tomatoes, and pea shoots. It's stunning, spicy, and so easy to make. I'd suggest whipping this up anytime you've got the Winter Blues for a little taste of summer all year round.

www.thehappyveg.ca/recipes/spicy-summer-flatbread

Roasted Zucchini Lasagna with Roasted Red Pepper Sauce

I loved this lasagna so much. I love lasagna period, but this one was so flavourful and special because there were so many individual components that came together to create something wonderful. Roasted zucchini, freshly prepared pesto, blended red pepper sauce, and layers of tender noodles and ricotta filling. Nothing really ignites hunger like a lasagna bubbling away in the oven for hours. Revisit this recipe!

www.thehappyveg.ca/recipes/roasted-red-pepper-lasagna-with-zuccs-pesto

OctoBer

Vegetarian Irish Breakfast Baguettes

This recipe is close to my heart because it's inspired by the many delicious breakfast baguettes I consumed while I lived in Ireland. It was my favourite thing to eat after working nights because it was so hearty & filling, it put me out for hours.

A toasty baguette, stuffed with crispy hash browns, baked beans, shredded cheddar, sautéed mushrooms, and a fried egg. It's carb coma vibes in the bets possible way.

www.thehappyveg.ca/recipes/vegetarian-irish-breakfast-baguettes

noVembEr

Crispy Grana Brussel Sprouts

I can confidently say that these were the best brussel sprouts I ate the entire year. Gloriously crispy cheese crust on every single sprout, pure magic. The sound the knife makes as it scrapes against that golden brown crust is unparalleled. Trust me, make these and you'll see why they're my favourite.

www.thehappyveg.ca/recipes/crispy-grana-brussel-sprouts

Pesto Meatball Baguette Sliders

If you haven't noticed yet, I'm obsessed with making & eating vegan meatballs. They're undeniably juicy and so realistic nowadays, you're really not missing anything by ditching meat in your diet.

Crispy, crunchy, toasty baguette, pepperoncini, fresh pesto, juicy meatballs, and melty mozzarella. They're absolutely delicious & so fun to eat. Plus, this recipe couldn't be easier to put together.

www.thehappyveg.ca/recipes/pesto-meatball-melt-baguette-sliders

decEmbeR

For me, the colder weather always makes me hungry for foods that are cozy, comforting, and hearty. These dishes might feel heavy in the summer, but they're perfect for tucking in to when the weather is cold. Creamy, rich, and decadent, is what I'm in to when winter strikes. Shall we take a peek at my two favourite December dishes thus far?

Brussel Sprout Gratin

Winter vegetables are versatile, and my brussel sprout gratin makes use of one of my favourite winter crops, brussel sprouts! There's absolutely nothing not to love about this creamy, brussel sprout bake.

It all starts with roasting some brussels until tender. Then, all you need is cream, some seasonings, and a crispy, crumby topping, to get golden brown in the oven and you're all set to go. I'm obsessed with this recipe and I'll be making it again at least once a month, that's how much I enjoyed it!

www.thehappyveg.ca/recipes/brussel-sprout-gratin

Mixed Potato Au Gratin

Au Gratin potatoes are probably one of my favourite ways to eat potatoes, going all the way back to my youth and those boxed potato mixes we were fond of. For what it's worth, they were always delicious, golden and bubbling out of the oven. Making them from scratch couldn't be easier, so ditch the box and make my Mixed Potato Au Gratin.

Layers of russets & sweet potatoes, layered with sliced shallots, mixed cheeses, garlic, and thyme. I added some pepper flakes for heat because I love that, and baked for over an hour until glorious. Trust me, you'll love these taters.

www.thehappyveg.ca/recipes/mixed-potato-au-gratin

T H A N K Y O U

As always, I have to thank all of you for continuing to come to the blog and showing your support. Although this blog started out as a means of distracting myself from my mother's terminal cancer, it has become something I cherish and look forward to doing every day. This blog has become sort of a safety blanket for me while also providing me a purpose. It's helped me learn so much in the kitchen, improvising and creating new recipes and ideas. It has also given me a more powerful voice in my advocacy for animals across the globe.

Thank you all so much. 2022 had some amazing recipes but 2023 is an opportunity to create new and exciting things and I cannot wait to do so.

HAPPY VEG

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Cheesy Chipotle Potato Tacos

12/20/2022

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Cheesy Chipotle Potato Tacos

Prep Time: 15 Min
Cook Time:

Yields: 14 Tacos

WHAT YOU NEED

14 x Soft Corn Street Taco Shells
398ml Refried Beans
3 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
1 Jalapeno, seeded & diced
3 Large White Potatoes, peeled & chopped (3 1/2 C Approx)
1 C Monterey Jack with Jals, shredded
1/2 C Extra Old White Cheddar, shredded
PC Plant-Based Chikn broth
2 Tsp. Chipotle Powder
1 Tsp. Mexican Chili Powder
1 Tsp. Garlic Powder
1/2 Tsp. Cumin
1/2 Tsp. Onion Powder
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Pepper Flakes
Sea Salt
Garnishes - Green Onions, Cilantro, Chipotle Mayo, Salsa Verde, Cabbage

NOTES:
When I tested this recipe, my skillet was a bit crowded which didn't allow the potatoes to get crispy. Now, I didn't mind that they were gooey, cheesy, and soft, because I had the crispy cabbage, BUT, if you want your taters crispy, move them to the oven in a single layer on a baking sheet @ 425 F. Flip them halfway through and let them go about 20 - 25 minutes until golden and crispy. Then, you could just sprinkle the cheese over them on the tray or even on the tacos individually.

DIRECTIONS

Empty the refried beans in to a small pot. Cover and cook on low until heated. Leave in a covered pot.
In a large skillet set to just about medium, begin melting the butter together with the EVOO, garlic, dried oregano, pepper flakes, and half the chipotle & chili powders. Once heated, let everything sizzle 30 seconds or so before adding the onion, jalapeno, and a good pinch of salt. Stir and cook until onions are tender. Add the chopped taters, all of the remaining spices, and a generous pinch of salt. Add a splash of broth to the skillet, cover, reduce heat slightly, and cook about ten minutes, stirring a couple of times. Remove cover and add another splash of broth if needed. Continue to stir and cook until potatoes are tender, about another 10ish - 15 minutes.

Taste the potatoes and season with salt if needed. Turn off the heat and sprinkle in the Monterey jack & white cheddar until melted.
Heat a grill pan and warm your tortillas on both sides until malleable.
For service, smear some of the beans on your taco shells followed by some of the cheesy potatoes. Then, garnish to your heart's desire. I recommend the cabbage for crisp and chipotle mayo for added chipotle flave. Anything on top of that would be a welcome addition. ENJOY!

HAPPY VEG

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"Sausage" Egg & Cheese English Muffins

12/18/2022

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Sausage, Egg, & Cheese English Muffins

Prep Time: 10 Min
Cook Time: 12 - 15 Min

Yields: 4 Muffins

WHAT YOU NEED

EVOO
4 English Muffins
4 Plant-Based Sausages (Gardein, Beyond, Impossible)
4 Large, Free-Range Eggs
4 Slices Monterey Jack with jalapenos (Or, 16ish slices from the brick)
Spring Mix
Butter / Margarine
Chipotle Mayo
Pea Shoots
OPTIONAL - Tomatoes, Pickled Hot Pepper, Regular Mayo

DIRECTIONS

Begin heating some EVOO in a non-stick pan set to just about medium heat. Add the sausages and let them brown on both sides until warmed thoroughly. Remove the sausages and crack in your eggs. Season the eggs with salt, pepper, and pepper flakes. Cook until whites are set and yolks are runny and glorious. Remember to baste your egg whites with the hot oil as they cook. This ensures your whites are cooked without over cooking your yolks. Flip the eggs carefully and give them no more than 30 seconds before removing the pan from the heat.

While the eggs cook, toast your English muffins. Once toasted, butter them, squeeze chipotle mayo on both sides, place the cheese on one side, and close them up to help melt the cheese while everything finishes up.
Place spring mix on the bottom of the sandwich followed by the egg, sausage, and pea shoots. ENJOY!

HAPPY VEG

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Brussel Sprout Gratin

12/16/2022

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Brussel Sprout Gratin

Prep Time: 15 Min
Cook Time: 1 Hour 30 Mins

Yields: 4 + Servings

NOTES

1. You can reduce the cook time of the sprouts by parboiling them in advance. This will likely cut 10 - 15ish minutes of oven time.

2. I didn't measure salt in this one y'all. Season at every step and you're gratin will be delicious!

3. Creamy dishes need heat imo. You COULD omit the pepper flakes if you desired, but I would reduce before I removed. The gratin really appreciates that heat.

WHAT YOU NEED

1 lb. Brussel Sprouts, cleaned, halved, and trimmed
Canola Oil
2 Tbsp. Unsalted Butter, melted & cooled
1/2 Yellow Onion, sliced
3 cloves Garlic, crushed & minced
3/4 C Whipping Cream, room temp
1/2 C Gruyere, shredded
1/4 C Grana Padano, grated
Splash White Wine (About 1/4 C)
Sea Salt & Cracked Pepper
Red Pepper Flakes
Fresh Parsley - Garnish

CRUMB TOPPING

3/4 C Panko Crumbs
2 Tbsp. + EVOO
Pinch Red Pepper Flakes
3 sprigs Fresh Thyme, leaves removed
1 Tbsp. Grana Padano
1/4 C Gruyere, shredded
Sea Salt & Cracked Pepper

DIRECTIONS

Preheat oven to 425 F
Toss the brussel sprouts together with some canola oil and season them liberally with sea salt, cracked pepper, and pepper flakes. Transfer the sprouts to a 10" skillet, it's ok if they're crowded. Place them in to the oven to bake for 15 minutes. Add the sliced onions and stir. Return the sprouts to the oven for another 25 - 30 minutes until the sprouts are tender.
Whisk together the melted butter, cream, and minced garlic. Pour this over the skillet and tap the skillet carefully off of the counter to settle everything. Season the skillet with salt and sprinkle over the gruyere and grana padano. Bake for 15 minutes.

In a small bowl, add the panko, gruyere, grana, pep flakes, thyme, and a pinch of salt. Add the EVOO and work it in to the crumbs until they're nice and crumbly.
Take the skillet out of the oven and top it with your crumb mixture. Return the skillet to the oven for another 10 - 15. Now, switch the oven to BROIL 500 F until desired browning occurs.
Remove and set on to a wire cooling rack for 5 - 10 minutes before serving.
Serve each portion with additional grated grana padano, some fresh parsley and / or thyme. ENJOY

HAPPY VEG

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Skillet Meatballs in Tomato Sauce

12/12/2022

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Skillet Meatballs in Tomato Sauce

Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

Meatballs

340g Beyond Beef
1/2 Small Yellow Onion, finely diced
2 cloves Garlic, crushed & minced
1 Piece Bread
2 Tbsp. 2% Milk
1/2 C Fresh Parsley, finely chopped
2 Tbsp. Fresh Basil, chopped
1/3 C Grana Padano, grated
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Pepper Flakes
1/2 Tsp. Sea Salt
Cracked Pepper

Sauce

3 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
1 Yellow Onion, minced
4 cloves Garlic, crushed & minced
Handful Fresh Basil, torn
1/2 Tbsp. Tomato Paste
1/2 C White Wine
796ml Whole San Marzano Tomatoes
1 Tsp. Dried Oregano
1/2 Tsp. + Sea Salt

GARNISHES - Grana Padano, Fresh Herbs

DIRECTIONS

In a medium sized mixing bowl, tear the bread in to small chunks and pour the milk over it, allowing it to soak for a couple of minutes. Next, add everything else to the bowl and mix until combined. Shape the mixture in to 12 meatballs, approximately 1 1/2 heaping Tbsp. of the "meat" per ball and place the formed balls on a plate.
Begin heating a 10" skillet set to about medium heat. Drizzle in some EVOO and once warmed, add the meatballs to the skillet. Sear them on 2 / 3 of the sides and once seared, remove them from the skillet and set them on to a plate. Cover them and set aside.
Return the skillet to the heat and add the EVOO, pepperoncini, garlic, and oregano. Stir and let everything sizzle for 30ish seconds before sprinkling in the torn basil and allowing another 30 seconds or so. Add the onion and a good pinch of salt & cook until translucent. Stir in the tomato paste and allow another minute of cooking before pouring in the wine. Simmer the wine until reduced before adding the whole tomatoes. Use a potato masher to break up the whole tomatoes and bring the sauce to a boil. Once boiled, add the 1/2 tsp. salt, reduce heat to medium low, cover, and simmer 25 minutes.
Once the sauce is completed, get back in there with the potato masher and mash the sauce until no large chunks are discernable. Taste the sauce and add additional salt if desired. Place the meatballs in to the skillet, nestling them in to the sauce. Cover and continue to simmer for 7 minutes. Flip the meatballs and simmer uncovered for another 7 - 10 minutes, flipping again at some point through the cooking process.
Remove from heat and garnish with fresh herbs like parsley & basil, and a good sprinkling of grated grana padano.
Serve with crusty bread for dipping & ENJOY!

HAPPY VEG

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Mixed Potato Au Gratin

12/10/2022

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Mixed Potato Au Gratin

Prep Time: 25 Min
Cook Time: 1 Hour 35 Min

Yields: 4 +

WHAT YOU NEED

3 Medium - Large Russet Potatoes
1 Large Sweet Potato
4 Shallots, halved & thinly sliced
3 cloves Garlic, crushed & minced
1 C Pizza Mozzarella, shredded
1 C Extra Old White Cheddar, shredded
1/2 C Grana Padano, shredded
1 1/4 C Whipping Cream, room temp
2 Tbsp. Unsalted Butter, melted & cooled
1 Tsp. Dry Mustard Powder
3/4 Tsp. + Sea Salt
Cracked Pepper
Red Pepper Flakes
Fresh Thyme
Few Dashes Nutmeg

DIRECTIONS

Preheat oven to 350 F
In a measuring cup, whisk together the cream, melted butter, mustard powder, salt, nutmeg, and desired amount of cracked pepper. Set aside.
Peel your potatoes. using a mandolin set to the thinnest setting, (about 1/8") slice all of the potatoes lengthwise in to long, thin strips. Discard any thicker end pieces.
Spray the inside of a 10" skillet with cooking spray. Begin gently overlapping potato slices around the skillet to form a bottom layer. Alternate every couple slices with the sweet potato. Sprinkle the layer with minced garlic, sliced shallots, fresh thyme leaves, pepper flakes, and 1/4 of the cheeses. Season with salt & pepper and begin another layer, gently pressing each layer down.

Continue two more times, finishing with a top, fourth layer of potato slices. Pour the cream sauce over the entire skillet. Sprinkle the remaining shallots & cheeses over top along with additional fresh thyme and some s & p.
Cover and bake 1 hour and 10 minutes. Remove cover and continue to bake another 20 - 25 minutes until gorgeously golden brown. Test the potatoes by taking a sharp knife and sliding it through. It should easily slide through the layers.
Remove and set on to a wire cooling rack. Allow 10 ish minutes to cool before serving. ENJOY!

HAPPY VEG

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Pesto Rotini with Roasted Pepper Tomato Sauce

12/5/2022

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Pesto Rotini with Roasted Pepper Tomato Sauce

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

Yields: 4 + Servings

WHAT YOU NEED

SAUCE

1/4 C EVOO
1/2 Tbsp. Pepperoncini In Oil
1 Bell Pepper
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
4 cloves Garlic, crushed
1 Tbsp. Tomato Paste
1/2 C White Wine
Handful Fresh Basil
796ml San Marzano Tomatoes
1 Tsp. Dried Oregano
1/2 Tsp. + Sea Salt

PESTO

28g pkg. Fresh Basil
1/4 C Fresh Parsley
1 clove Garlic, crushed
3 Tbsp. Pine Nuts
1 1/2 Tbsp. Raw Walnuts
1/2 Lemon, juice
1/4 C Grana Padano, grated
Pinch Red Pepper Flakes
Sea Salt
EVOO

OTHERS

454g Dry Rotini Pasta
1 C Pizza Mozzarella, shredded
1/2 C + Grana Padano, grated

DIRECTIONS

SAUCE - Preheat your oven to 400 F. Slice your bell pepper in half and scoop out the insides. Place it on a baking sheet & drizzle it with EVOO and season with sea salt, cracked pep, and pepper flakes. Bake 20ish minutes, flipping halfway or until cooked and slightly charred.
In the meantime, begin heating the EVOO, pepperoncini, oregano, and garlic, in a medium sized sauce pot. Once heated, let everything sizzle for up to a minute before sprinkling in the fresh, torn basil & adding the onion, celery, carrot, and a good pinch of salt. Stir and cook 6 - 7 minutes. Stir in the tomato paste and continue to cook for 2 minutes. Pour in the wine and simmer until reduced. Pour in the tomatoes, rinsing out the can with a little water and adding that to the pot as well. Wait for the sauce to come to a boil and once boiled, add the 1/2 tsp. sea salt and drop in the roasted pepper along with any juices from the tray. Reduce heat to medium low, cover, and simmer for 25 minutes. Use an immersion blender to puree until smooth. Taste, and adjust salt if desired.
PESTO - While your sauce cooks, add all of the ingredients to a small blender. Add salt to taste and drizzle in a couple Tbsp. of EVOO to start. Blend until smooth, adding oil / lemon juice to get desired consistency.
Now, bring a large pot of cold, salted water to a boil. Once boiled, add the rotini and cook to al dente. Reserve pasta water.
Begin heating a couple Tbsp. of EVOO in a large skillet set to just below medium. Once heated, sprinkle in some pepper flakes and add the cooked pasta to the skillet. Continue to toss the pasta in the skillet as it continues to cook. Turn off the heat add the pesto to the skillet along with pasta water to help it melt in to the skillet. Toss until your pasta is coated in pesto, adding more pasta water if needed. Next, fold in the grana padano with a splash of additional water to bring it all together. Taste and adjust salt if desired.
Sprinkle the mozz over the skillet followed by dollops of the roasted red pepper sauce.
Heat the oven to BROIL and place the skillet in the oven until the cheese has melted.
Serve each portion with additional red pepper sauce, grated grana, and fresh herbs. ENJOY!

HAPPY VEG

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Frito Pie

12/2/2022

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Frito Pie

Prep Time: 20 Min
Cook Time: 2 + Hours

Yields: 4 + Servings

WHAT YOU NEED

340g Bag Original Fritos Corn Chips
2 Yellow Onions, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
1 Bell Pepper, diced
3 cloves Garlic, crushed & minced
340g Impossible Beef
398ml Red Kidney Beans, drained & rinsed
3 x 298ml Rotel Diced Tomatoes with Chilis
127ml Green Chilis
1 L PC Plant-Based Chikn Broth
1 Tsp. Chipotle Powder
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
2 Tsp. Mexican Chili Powder
1 Tsp. Cumin
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Pepper Flakes
2 Tbsp. Cocoa Powder
1/2 Tsp. + Sea Salt
Cracked Pepper
GARNISHES - Grated Cheddar, Green Onions, Diced Onions, Fresh or Pickled Jalapenos, Sour Cream, Fresh Cilantro, Avocado

DIRECTIONS

Begin heating a large pot set to about medium & add the Impossible Beef. Break apart the beef as it cooks until it's nice and brown & crumbly. In a small bowl, whisk together all of the spices. Remove the beef from the pan and add the EVOO, garlic, and half the spice blend. Let that sizzle in the pot for 30 seconds - 1 minute without burning. Make sure to watch and be stirring.
Add the onion, celery, bell pepper, carrot, and a good pinch of salt & cracked pepper. Stir and cook 6 - 8 minutes until veggies have cooked down. Next, add the tomato paste, stir, and continue to cook another minute or two before returning the beef to the pan along with the kidney beans, chilis, plant based broth, and canned tomatoes. Stir and bring the chili to a boil. Once boiled, reduce to medium low and stir in the remainder of the spices along with 1/2 tsp. sea salt.
Simmer uncovered for 2 hours. Add water or additional broth if needed to allow the chili to simmer for the intended time. Once the chili is thick, give it a taste and adjust the salt to your liking. Remember, it's smothering salty chips so keep that in mind!
For service, I suggest a large, shallow bowl. Grab a handful or two of the fritos and place them in the bottom of the bowls. Ladle some of the chili over the fritos and then it's time to garnish.
If you want to keep this a vegan recipe, simply skip the cheddar and sub in your favourite vegan sour cream / grated cheese. Otherwise, smother it in some or all of the recommended garnishes I listed in the recipe. ENJOY!

HAPPY VEG

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