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Herbed Goat's Cheese & Pesto Crostini

12/29/2023

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Herbed Goat's Cheese & Pesto Crostini

Prep Time: 15 Min
Cook Time: 5 Min

Yields: 8 Crostini

WHAT YOU NEED

8 x Slices of Baguette
EVOO
1 Large Clove Garlic, gently crushed
140g Herbed Goat's Cheese
180ml jar Calabrian Chili Pesto (Sub Any Pesto)
Grana Padano
1/2 Lemon
Fresh Parsley
Pepper Flakes
Chili Oil
Himalayan Salt & Cracked Pepper

DIRECTIONS

Preheat a grill pan to just below medium. Brush both sides of your baguette slices with EVOO and slap them on the grill. Grill until golden brown, flip, and continue until the other side is golden. Rub both sides of your toasty grilled bread with the smashed garlic clove and transfer them to a cutting board.
Spoon and spread pesto on each crostini. Next, slice your goat's cheese in to 8 equal sized slices as carefully as you can. Lay a slice of the herbed goat's cheese on each crostini. Give a light drizzle of chili oil followed by a squeeze of lemon and transfer the crostini to your serving plate.
Season each crostini with a pinch of Himalayan salt and cracked pepper, a pinch of pepper flakes, some finely chopped parsley, and as much grana padano as your heart desires.
ENJOY!

HAPPY VEG

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Butter Bean Saute

12/27/2023

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Butter Bean Sauté

Prep Time: 15 Min
Cook Time: 30 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

3 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
4 cloves Garlic, gently crushed & sliced
4 Sprigs Fresh Thyme
1 Large Shallot, sliced
1/2 Bell Pepper, diced
1 Small Carrot, peeled & diced
1 stalk Celery, diced
1 Tbsp. Tomato Paste
1 Tbsp. Calabrian Chili Pesto
540ml can Butter Beans, drained ^ rinsed lightly
3/4 C White Wine
1/2 C + Pres. Choice Plant-Based Chikn broth
2 Tbsp. Fresh Parsley, chopped
3 Tbsp. Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper to Taste
Grilled Bread for Service

DIRECTIONS

Begin heating the EVOO, pepperoncini, garlic, and leaves from the thyme sprigs, in a 10" skillet set to just below medium heat. Once heated, stir and let cook about 1 minute without burning. Next, add the shallot, carrot, celery, bell pep, and a good pinch of both salt and pep. Stir and cook another 5 - 6 minutes, or until veggies are starting to go nice and tender. Sprinkle in the basil and continue for another minute.

Make a well in the center of the pan and drop in the tom paste and pesto. Let those sizzle for 30 seconds or so, before stirring everything together and continuing to cook another minute. Add the butter beans and a good pinch of both salt & pep, stir, and continue to cook until beans are warm. Pour in the wine and simmer until reduced by about half. Pour in the broth and bring the skillet to a boil. Once boiled, reduce to medium low and simmer 15 - 20 minutes, adding additional broth as the beans simmer if needed.
Sprinkle in your parsley and grana padano, taste, and adjust the salt & pepper.
Garnish each serving with parsley and additional grana. Serve with grilled bread. ENJOY!

HAPPY VEG

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Creamy Roasted Red Pepper Tortiglioni

12/25/2023

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Creamy Roasted Red Pepper Tortiglioni

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

Yields: 4 Servings

WHAT YOU NEED

400 - 450g Dry Tortiglioni Pasta
4 Tbsp. EVOO
4 cloves Garlic, crushed & minced
1/2 Tbsp. Pepperoncini In Oil
A few sprigs of Fresh Thyme
1 Yellow Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
Handful Fresh Basil, torn
2 Tbsp. Tomato Paste
3/4 C White Wine
370ml jar Roasted Red Peppers
1 C PC Plant-Based Chikn Broth
3/4 C Boiling Salted Water
3 Tbsp. Calabrian Chili Pesto (Optional)
3/4 C Whipping Cream, room temp
1/2 C Grana Padano, finely shredded
Zest of 1 Lemon
Himalayan Salt ^ Cracked Pepper
G A R N I S H - Fresh Parsley, Fresh Basil, Pepper Flakes, Grana Padano

N O T E S

I added the pesto because it was the remainder of the jar and thought to throw it in. You can sub any other pesto you might have, or simply omit and make sure to season to taste with s & p
Remember, when it comes to cooking with white wines, you want a nice, dry wine. Typically, I use Pinot or Sauv Blanc.

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Leave covered.
In the meantime, begin heating the EVOO, pepperoncini, garlic, and thyme, in a large skillet set to just below medium. Once heated, let everything sizzle together for about a minute before adding the onion, celery, carrot, and a good pinch of salt & cracked pepper. Stir and cook 5 - 6 minutes, reducing the heat slightly if needed to keep your veg from browning. Sprinkle in the basil and continue for another minute.
Stir in the tomato paste and continue to cook another 2 minutes. Pour in the wine, scrape the bottom of the skillet to release any flavourful bits, and let that simmer until mostly reduced. Next, pour in the peppers and the liquid from the jar, and let that come to a simmer. Add the chikn broth and boiling water from your pot and bring your sauce to a boil. Once boiled, reduce to medium low and stir in the pesto along with a good hit of both salt and pepper. Cover and simmer 15 minutes.

With about 7 minutes remaining, add your rig to the boiling water and cook to just below al dente. Once the sauce is done, transfer it to a blender and pour in the cream. Carefully blend your sauce (in batches if needed) and add 2/3 of the sauce back to the skillet. Taste the sauce and season appropriately with salt & pepper.
Once the noodles are done, transfer them directly to the skillet with the sauce. At this point, determine if you'd like to add / need the reserved sauce. Otherwise, pack it up for a future meal. Continue to toss the pasta in the sauce, releasing starches and also helping to finish cooking the rig. Once the rig is al dente / cooked to your liking, turn off the heat. Fold in the grana padano & lemon zest until combined and creamy. Taste and adjust salt / pepper if needed.
Serve each portion garnished with fresh herbs, loads of cracked pepper, pepper flakes, and grana padano. ENJOY!

HAPPY VEG

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Pizza Eggs

12/23/2023

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Pizza Eggs

Prep Time: 10 Min
Cook Time: 5 - 10 Min

Yields: 2 Servings

WHAT YOU NEED

2 x Large Sliced Bread (Sourdough is Ideal)
EVOO
2 x Large Free-Range Eggs
Feta Cheese
Calabrian Chili Pesto
Fresh Parsley & Basil
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Balsamic Reduction
Grana Padano

N O T E S

If you're unable to find Calabrian Chili Pesto, you can sub any red pesto or traditional green pesto if that's all that is available.
The original recipes I peeped, suggested a non-stick skillet for the eggs. I found the eggs cooked well, but didn't get that welcome crisp around the edges. If you have a good quality skillet where you're confident your eggs won't stick, I'd recommend using that so you can get that nice golden crisp on the eggs.

DIRECTIONS

Begin heating your skillet to just below medium heat. Use just below 1/4 C of crumbled feta per egg. Crumble two separate piles of feta in to your skillet and once they start heating up / melting, crack your eggs over each pile of feta. Season the eggs with salt, pepper, and pepper flakes. Cook until whites are set and yolks are golden and runny. If needed, add a splash of water to the lid of your skillet and flip it over the skillet to cover, allowing the water to steam rapidly and help along the cooking of your yolk.
Preheat a grill pan to just below medium heat. While the eggs cook, brush both sides of your sliced bread with EVOO and place on your grill pan. Grill until golden brown and crisp on both sides.
For service, spread Calabrian pesto on each slice. Top with your feta fried eggs, a sprinkling of fresh basil & parsley, a drizzle of balsamic reduction, and a fresh grating of grana padano and additional pepper flakes. ENJOY!

HAPPY VEG

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Popcorn Chik'n Poutine Potatoes

12/19/2023

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Popcorn Chik'n Poutine
Potatoes

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

WHAT YOU NEED

1 Large Russet Potato
EVOO
8 x Gardein Supreme Plant Based Chik'n Nugs
2/3 C Prepared Vegetarian Gravy
Handful Cheddar Cheese Curds
Himalayan Salt & Cracked Pepper
G A R N I S H - Green Onions, Sour Cream, Unsalted Butter

4 Large Russet Potatoes
EVOO
1 x Bag Gardein Supreme Plant Based Chik'n Nuggets
200g Cheddar Cheese Curds
2 1/2 C Prepared Vegetarian Gravy
Himalayan Salt & Cracked Pepper

N O T E S

If you're doing multiple potatoes, look for ones that are large, but all of similar size. This ensures they'll all cook at roughly the same time.
If you can't find Gardein Supreme Nugs, substitute any plant-based chik'n product you like. You'll need about 400 + grams divided.
I used a packaged vegetarian gravy for this recipe. You'll need two packages for 4 potatoes.

DIRECTIONS

Preheat your oven to 425 F
On a baking sheet, pierce the potatoes with a fork all over to ensure even cooking, and rub the potatoes with Olive Oil (not extra virgin if you can avoid it). Season them liberally with salt and pep and toss them in to the oven. They'll likely need to bake 1 hour + before becoming fluffy. This all depends on their size.
With 25 minutes remaining, spray your nugs with cooking spray on a baking sheet and season with salt. Add to the oven and cook until your taters are done, or approximately 25 minutes.

Prepare the gravy according to package directions with 5 minutes remaining.
When the potatoes are pierced through a crispy skin and slide through the flesh gracefully, they're done. Transfer them to serving dish(es). Carefully split them open and add a Tbsp. or so of butter, gently working it in to the flesh. Season with salt and pep and top with some curds. Ladle over the hot gravy and let them sit a minute. Dollop with sour cream and sprinkle with chik'n bites, green onions, and any remaining gravy.
ENJOY!

HAPPY VEG

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Creamy Zucchini & Dill Rigatoni

12/18/2023

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Creamy Zucchini & Dill
Rigatoni

Prep Time: 15 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

5 C Dry Rigatoni Pasta
1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Tbsp. Pepperoncini in Oil (Sub 1 Tbsp. EVOO + 1/2 - 1 Tsp. Red Pepper Flakes)
2 Stems of Dill Including Fronds + 2 Tbsp. Fronds, chopped
3 cloves Garlic, crushed & minced
2 Shallots, diced
Handful Fresh Basil, Torn
3 C Green Zucchini, shredded and gently pressed of liquid. You want some for sauce!
1 C White Wine
2/3 C Whipping Cream, room temperature
1/2 C Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper
G A R N I S H - Fresh Dill, Fresh Basil / Parsley, Pepper Flakes, Chili Oil

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Leave covered until needed.
Begin heating the butter, pepperoncini, EVOO, garlic, dill stems, and some cracked pepper in a large skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute. Next, add the shallots and a good pinch of both salt & cracked pepper, stir, and continue to cook for 4ish minutes. Sprinkle in the basil, stir, and continue another 30 seconds - 1 minute.

Add the shredded zucchini and season liberally with salt and cracked pepper. Stir and cook until zucchini has cooked down, about 4 minutes. Pour in the wine and let that simmer until reduced by about half. In the meantime, add your rigatoni to the boiling water. Once your wine has reduced, pour in the cream and let your zucchini sauce come to a bit of a boil. Once boiled, pluck out the stems of dill, add 1 Tbsp. dill and season with salt. Reduce heat slightly and simmer until your rigatoni is al dente. Add pasta water to your skillet while the pasta cooks to keep the zucchini sauce simmering.
Once the rigatoni is cooked, strain it directly to the skillet. Toss and stir constantly to release starches and to coat the pasta entirely. Once the pasta is perfectly cooked, turn off the heat and add the grana padano and remaining dill. Add a ladle of pasta water and begin tossing until the cheese is melted and pasta is glossy and gorgeous.
Taste your pasta and season to taste with additional salt / pepper if needed.
Garnish your skillet with additional fresh dill, basil, and parsley if desired. Serve each portion with additional fresh dill and ENJOY!

HAPPY VEG

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Broccoli Cheddar Stuffed peps

12/17/2023

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Broccoli Cheddar Stuffed Peps

Prep Time: 20 Min
Cook Time: 1 Hour

Yields: 8 Stuffed Pepper Halves

WHAT YOU NEED

4 Large Bell Peppers
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
4 C Chopped Broccoli Florets (1 Bunch Broccoli)
340g Beyond Meat Beef
2 Tsp. Clubhouse Garlic Plus Seasoning
3/4 C Cooked Brown Rice
2 C Old Cheddar, divided
Himalayan Salt & Cracked Pepper
G A R N I S H - Sour Cream, Crushed Crackers, Fresh Parsley

DIRECTIONS

Begin heating the butter, EVOO, pepper flakes, and garlic, in a large skillet set to just below medium. Once heated, stir and sizzle for 30 seconds - 1 minute without scorching. Add the onion and a good pinch of salt and pepper, stir, and continue to cook another 4 minutes. Add the broccoli, a splash of water, and a good pinch of both salt & pepper. Stir and cover for 5.
Make a well in the center of the pan and drop in the beyond beef. Let that brown up for about 5 minutes, flipping and breaking in to smaller crumbles as it browns. Stir in the clubhouse garlic plus and continue to cook another 2 minutes. Fold in the cooked rice and once it comes to temperature, turn off the heat and fold in 1 cup of the old cheddar. Stir until cheesy and melted. Cover and set aside as you prep the peps. Before stuffing, taste the filling and season to taste with salt & pep.

Preheat oven to 375 F
Cut the peppers in half, right through the stems. Take out all of the seeds & pith as best you can and transfer them open side up to a baking sheet sprayed with cooking spray. Spray the peppers with cooking spray. Divide the filling between all of the peppers, pressing it down to make sure the peppers are nice and stuffed the whole way through. Season the peppers with salt and pepper.
Divide the reserved cheddar between the 8 peppers.
Bake 40 - 45 minutes until cheese is blistered and bubbly and peppers are soft and tender. Remove and set on to a wire cooling rack.
For service, dollop some sour cream and finish with some crushed crackers & parsley if desired. ENJOY!

HAPPY VEG

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Coconut Curry Meatballs

12/15/2023

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Coconut Curry Meatballs

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

Yields: 4 Servings

WHAT YOU NEED

M E A T B A L L S

340g Beyond Meat Beef
1 Piece Good bread, torn in to small chunks
2% Milk
1/2 Yellow Onion, minced
2 cloves Garlic, crushed & minced
1/4 C Fresh Parsley, chopped
1 Tbsp. Fresh Cilantro, chopped
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Himalayan Salt
Cracked Pep

C U R R Y S A U C E

2 Tbsp. Unsalted Butter
2 Tbsp. Coconut Oil
2 cloves Garlic, crushed & minced
1 Tsp. Minced Ginger
4 Red Thai Chilis
1 Yellow Onion, diced
1 Large Carrot, peeled & cut in to quarters
1 Bell Pepper, diced
Handful Fresh Basil, torn
1 C + Pres Choice Plant-Based Chik'n Broth
400ml can Full Fat Coconut Milk
112g jar Vegan Yellow Curry Paste
1/2 Tsp. Himalayan Salt

S E R V E

4 C Prepared Basmati Rice
Fresh Cilantro
Sliced Red Thai Chilis
Green Onions, sliced

DIRECTIONS

Add your torn bread to a small mixing bowl and add a splash of milk. Work the bread and milk together and let that sit a couple of minutes. Next, add all of the remaining ingredients for the meatballs and work it together with your hands. Take heaping Tbsp.'s of the meat mixture and roll in to meatballs. Continue until all of the mixture is finished.
Preheat a medium sized skillet set to just below medium heat along with a splash of EVOO. Once heated, add the meatballs and sear on all sides. Make sure not to overcrowd the skillet, cook in 2 batches if needed. Transfer the cooked meatballs to a plate, wipe out the skillet, and return it to the heat.

To the skillet, add the coconut oil, butter, ginger, chilis, and garlic. Season with salt & pep, stir, and let sizzle for 30 seconds or so. Add half the curry paste and stir until it has broken doww in the skillet. Let that continue for another 30 seconds before adding the onion, bell pepper, carrot, and a good pinch of salt and pep. Continue to stir and cook 5 minutes. Make a well and drop in the fresh basil. After about 30 seconds, stir everything together and continue to cook another 2 - 3 minutes until veggies are tender but not soft and overcooked.
Pour in the coconut milk and 1 cup broth, stirring until combined. Bring the curry to a boil and once boiled, stir in the remaining curry paste, 1/2 tsp. salt, and add the meatballs to the skillet. Reduce the heat to medium low and cover with the lid tilted for 7 - 10 minutes. Remove lid and continue to simmer a few more minutes, allowing the coconut sauce to reduce a touch. If you like a saucier curry, add additional broth.
Taste your curry and adjust salt if desired.
Serve with 1 C basmati per person, a healthy serving of the meatball curry, and dress with additional chilis, fresh cilantro, and green onions. ENJOY!

HAPPY VEG

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Broccoli Fusilli

12/12/2023

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Broccoli Fusilli

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

Yields: 4 Servings

WHAT YOU NEED

450g Dry Fusilli Pasta
2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Dried Oregano
1 Onion, diced
Small Handful Basil, torn
4 1/2 C Fresh Broccoli Florets
1 C White Wine
1 x Hard Cheese Rind
1/2 C Whipping Cream, room temp
1/2 C Grana Padano, finely shredded
1 Lemon, zested
3 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper
G A R N I S H - Fresh Parsley & Basil, Grana Padano, Pepper Flakes

DIRECTIONS

Bring a large pot of cold, heavily salted water to a boil. Once boiled, leave covered.
Begin heating the EVOO, butter, pepper flakes, garlic, and oregano, in a large skillet set to just below medium. Once heated, stir and cook without browning for 30 - 60 seconds. Add the onions and a good pinch of salt and pepper. Stir and cook 5 or so minutes. Sprinkle in the basil and continue to cook another couple minutes. In the meantime, add the broccoli to the pot of boiling water & boil a couple of minutes until bright and green.
Strain the broccoli directly in to the skillet, season with salt and pep, and cook for a couple minutes. Pour in the wine, a good pinch of both salt and pepper, and the cheese rind, and let the wine simmer until mostly reduced. Add a ladleful of boiling water and cover for 5. In the meantime, add your pasta to the boiling water. Scoop additional boiling water in your skillet, and continue to simmer uncovered as pasta cooks and use a potato masher to mash down the broccoli once it's tender.

When the pasta is just about al dente, stir the room temp cream into the broccoli sauce and continue to stir and cook until pasta is finished. Strain pasta directly in to the skillet and remove the cheese rind. Stir the pasta repeatedly and fold to release starches to create a glossy sauce.
Once pasta is al dente perfection, turn off the heat and fold in the lemon zest, grana padano, and another good sized ladle of pasta water. Taste and season to taste with salt and pepper. Stir until creamy, cover, and set aside a couple of minutes.
Serve garnished with fresh parsley & basil, as well as some finely grated grana padano and pepper flakes. ENJOY!

HAPPY VEG

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Quick Pierogi Skillet

12/10/2023

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Quick Pierogi Skillet

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

Yields: 2 Servings

WHAT YOU NEED

8 - 10 Frozen Pierogis
1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
2 cloves Garlic, crushed & minced
1/2 Yellow Onion, sliced
Pres Choice Plant-Based Chikn Broth
2 Tbsp. Fresh Parsley, chopped
Fresh Dill
Extra Old White Cheddar
Himalayan Salt & Cracked Pepper
Sour Cream

DIRECTIONS

Begin heating the butter, pepperoncini, EVOO, and garlic, in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for 30 seconds or so before adding in the onions and a good pinch of both salt and pepper. Stir and cook a couple of minutes.
Nestle the pierogis in to the skillet and let them cook untouched for a minute and a half or so. They should lift off the skillet without resistance, if they don't, they're not ready to flip. Once they're all flipped and lightly golden, season with salt & pepper & continue to sear the opposite side for another 1 - 2 minutes until they've developed nice colour.

Flip again and pour in some broth and half your parsley. Let the broth rapidly bubble away, simmering the pierogis and onions in the skillet together. Flip the pierogis in the skillet one more time and continue until the broth is mostly cooked off and pierogis are tender.
Set the skillet on to a wire cooling rack, and garnish with the remaining parsley and some fresh dill.
Serve your pierogis, making sure to scoop up some of the cooked onions as well, they're delicious. garnish with sour cream, fresh dill, and additional parsley if desired. Finish with some old cheddar, finely grated on top of your plates. ENJOY!

HAPPY VEG

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