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Coconut Cauliflower Green Curry

12/8/2023

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Coconut Cauliflower Green Curry

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. Coconut Oil
2 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
2 Tsp. Minced Ginger
Handful Fresh basil, rolled & sliced / torn
4 Red Thai Chilis, sliced (with seeds)
2 Yellow Onions, chopped
1 Carrot, peeled & sliced in to rounds
2 Bell Peppers, chopped
4 C Cauliflower Florets
1 Zucchini, quartered and sliced
2 C PC Brand Plant-Based Chikn broth
400ml can Full Fat Coconut Milk
112g Vegan Green Curry Paste
1/2 Tsp. + Himalayan Salt
Cracked Pepper
S E R V E - Basmati Rice, Brown Rice
G A R N I S H - Fresh basil, Cilantro, Green Onions, Thai Chilis

DIRECTIONS

Begin heating the butter, coconut oil, ginger, garlic, and chilis, in a large skillet set to just below medium. Once heated, stir and let everything sizzle for about a minute. Sprinkle in the basil, stir, and continue another 30 seconds or so. Add the onion, carrot, bell pepper, and a generous pinch of both salt & pepper. Stir and cook 5 - minutes. Make a well in the center of the pan and drop in half the curry paste. Let it sizzle in the center before stirring it together with all of the veggies and continuing to cook for another minute or so.
Add the cauliflower and another hit of salt & pep. Add a splash of broth, reduce the heat slightly, and cover for about 5 minutes. Remove cover and add the zucchini, along with another good pinch of salt. Stir and continue to cook for another 2 minutes.

Pour in the coconut milk and broth and bring the curry to a boil. Once boiled, stir in the remaining curry paste and 1/2 tsp. salt, reduce to medium low, and cover for 15 minutes. Remove cover and continue to simmer another 10 - 15 minutes until sauce is creamy and slightly reduced, and your veggies are tender but not overcooked.
Taste and adjust your salt if desired. For service, serve up with basmati or brown rice, and garnish with some fresh basil and additional Thai chilis if you like to kick it up a notch ;)
ENJOY!

HAPPY VEG

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Smashed Chickpea Salad Sammies

12/6/2023

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Smashed Chickpea Salad Sandwiches

Prep Time: 20 Min
Chill Time: 30 + Min

Yields: 2 Large Sams

WHAT YOU NEED

540ml can Salt-Free Chickpea, drained & rinsed
1/4 C Red Onion, diced
1/4 C Celery. diced
1/4 C Cucumber, seeded & diced
2 Tbsp. Fresh Dill, chopped
2 Tbsp. Fresh Parsley, chopped
1/4 C + Mayonnaise
1/2 Tsp. Kala Namak Salt (Black Salt)
Cracked Pepper
For Service - Bavarian Sourdough, Fresh Romaine or Other Crisp Lettuce, Slied Tomatoes

DIRECTIONS

Add the drained & rinsed chickpeas to a medium sized mixing bowl and mash them up with a fork / potato masher. No whole chickpeas should remain. Add the cucumber, onion, celery, dill, and parsley to the bowl and stir everything together. Lastly, sprinkle in the black salt & cracked pepper, and fold in the mayo until everything is nice and combined. Add additional mayo for a creamier salad / if needed.
Refrigerate the salad for 30+ minutes to firm up a touch and allow the flavours to come together.

S A M M I E S - Toast / grill your bread until nice and golden & crispy. Butter both slices and layer your crispy lettuce, sliced toms seasoned with salt & pepper, and a few good scoops of the chickpea salad to coat the slice. Press your top slice down, slice your sammies in half, and serve.
ENJOY!

HAPPY VEG

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Buffalo Cauliflower Cheesy Skillet Shells

12/3/2023

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Buffalo Cauliflower Cheesy Skillet Shells

Prep Time: 25 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

WHAT YOU NEED

5 C Medium Shell Pasta (Also known as large, just not the JUMBO stuffing shells)
Red Onion, diced
Green Onions, dark parts thinly sliced, lighter parts cut in to larger pieces
Cilantro Lime Sauce / Sour Cream

B U F F A L O C A U L I

Small Head Cauli / 3 1/2 - 4 C Florets
Himalayan Salt & Cracked Pepper
Pepper Flakes
1/2 C Valentina Hot Sauce + 2 Tbsp. Unsalted Butter

C H E E S Y S A U C E

1/4 C Unsalted Butter
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1/2 Yellow Onion, diced
2 Heaping Tbsp. All Purpose Flour
1 C 2% Milk, room temp
2/3 C Whipping Cream, room temp
1 Tsp. Dry Mustard
Ground Nutmeg
Cracked Pepper & 1/2 Tsp. + Himalayan Salt
1 C Monterey Jack with jalapenos, shredded
1 C Irish White Cheddar, aged 2+ years, shredded
1 C Pizza Mozzarella, shredded

DIRECTIONS

BUFFALO SAUCE - Heat the hot sauce to a low boil. Once boiled, fold in the butter until melted and continue to simmer 2 - 3 minutes. Turn off the heat, season with a pinch of salt, and leave covered.
CAULI - Preheat oven to 425 F. Toss cauliflower florets with EVOO, s & p, and pep flakes, and transfer to a parchment lined baking sheet. Bake 12 minutes, flip, and continue another 10 - 12 Min. Remove and toss in the prepared buffalo sauce. return to the baking sheet and continue to bake 5 minutes or so. You're looking for some charring. If they didn't char, switch your oven to BROIL High / 500 F and let them go until some blistering occurs. Season with a quick sprinkle of salt once finished.

SKILLET MAC - Bring a large pot of cold, heavily salted water to a boil and once boiled, add your shells and cook to al dente. In the meantime, begin heating the butter, pepper flakes, and garlic, in a large skillet set to just about medium. Once heated, continue to stir for 30 seconds - 1 minute without burning. Add the onions and a good pinch of salt and pep. Reduce the heat if needed to allow the onions to cook without scorching.
After a few minutes, sprinkle in the flour and stir until a nice, golden roux is formed. Continue to stir and simmer another minute or so to cook out the flour flavour. You do not want the roux to brown. Whisk together the cream & milk, and slowly whisk in the cream / milk until combined. Bring your sauce to a boil and once boiled, season with dry mustard, 1/2 tsp. salt, some cracked pep, and a few dashes nutmeg. Reduce to a simmer, whisk to combine, and let simmer 4 - 5 minutes until the shells are ready.

Reserve 1/3 of the cheeses, and add the rest in to the creamy sauce along with a small ladle of pasta water. Whisk and stir until your sauce is thick and creamy, adding additional pasta water if needed. Strain the noodles directly in to the pot with the cheesy shells and stir until all of the noods are coated and cheesy. Next, top with the reserved cheese, and set under the BROILER at high / 500 F until the cheese is melted and blistered.
Set the cheesy skillet on to a wire cooling cooling rack and pile the roasted buffalo cauli in to the center of the skillet. Add your sour cream / cilantro lime sauce to a think tipped squeeze bottle (if available) and drizzle with your white sauce. Finish with green onions and red onions. Serve and ENJOY!

HAPPY VEG

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Quick Breakfast Alert <3

12/2/2023

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COttage Chz & Pesto Egg Toast

Looking for a super simple, protein & flavour packed breakfast that takes no time at all? I'm a huge fan of making toast a vessel for whatever gorgeous toppings I'm in the mood for. You get that glorious crisp of perfectly grilled or toasted bread, adding a necessary and welcome crunch to every delicious bite.

These toasts feature only a few, simple ingredients but don't let the simplicity fool you in to thinking these toasts aren't packed with flavour!

WHAT YOU NEED

Sourdough Bread
Prepared Red Pesto
2% Cottage Cheese
Large, Free-Range Brown Eggs
EVOO & 1 Tbsp. Unsalted Butter for Frying
Chili Oil / Pepperoncini In Oil
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Depending on how many toasts you're making, time your eggs accordingly. In the case it's just one, begin by heating the butter and oil in a small skillet set to just a little below medium. Crack in your egg, season generously with salt, cracked pepper, and pepper flakes, and fry until whites are set and yolk is golden. Remember, baste your whites!! Tilt your skillet and let the oil / butter pool. Use a spoon to spoon the hot oil over your egg whites, particularly the area closest to your yolk. This will ensure your whites are cooked properly but your yolk stays runny and perfect!
Grill / toast you bread. Spread on some butter followed by a nice slathering of your prepared Calabrian Chili Pesto., and a nice dollop or two of cottage cheese, spread out nicely. Top with your gorgeous fried egg, drizzle with chili oil and some fresh basil. ENJOY!