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Creamy Pesto Casarecce with Butter Beans

12/28/2024

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Creamy Pesto Casarecce

Prep Time: 25 Min
Cook Time: Approx. 25 Min

Yields: 4 + Servings

What You Need

500g Dry Casarecce Pasta
3 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1 Red Thai Chili
1/2 Tsp. Red Pepper Flakes
2 Shallots, diced
1 Yellow Onion, finely diced
1 C Zucchini, cut in to quarter moons
540ml Butter Beans, drained & lightly rinsed
1 C Whipping Cream, room temperature
1 x Hard Cheese Rind
PESTO

https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

Himalayan Salt & Cracked Pepper
GARNISH - Fresh Parsley, Fresh Basil, Grana Padano

Notes

I was out of wine when I prepared this idea / recipe. If you have some good, dry white wine, deglaze your pan after you add your beans with about a cup of wine and simmer until mostly reduced.
As always, I tagged my fave pesto recipe. With that being said, you can always save time by using your fave store-bought brand.

Directions

If you're making my pesto recipe, do so first, cover, and refrigerate.
Bring a large pot of cold, generously salted water to a boil and leave covered.
Begin the pasta. Start heating the EVOO, garlic, pepper flakes, and Thai chili, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion, shallot, and a good pinch of both salt & pepper. Stir as needed and cook about 5 - 6 minutes. Add the zucchini and another good pinch of salt & pep. Stir and continue to cook for about 2 minutes. Fold in the beans and let the skillet come to temperature, about 4 minutes.

At this time, add your pasta to the boiling water and cook to al dente perfection according to package directions. Take a scoop of the pasta water and add it to the skillet, letting it bubble away until it's time for the cream.
Back to the skillet! Pour in your room temperature cream and wait for it to come to a bit of a boil. Once it starts boiling, add a good pinch of salt along with the hard cheese rind. Reduce to a simmer and let that sauce simmer away until the pasta is al dente. Once the pasta is ready, strain it directly to the skillet, reserving the pot of pasta water, and start tossing everything together to combine. Let the pasta continue to cook in the skillet for about 2 - 3 minutes, stirring continuously.
Turn off the heat and add your freshly prepared pesto the skillet along with a good ladle of your pasta water. Toss until creamy and gorgeously green. Add additional pasta water if needed for a creamier consistency. Once it's just right, taste and adjust your salt if needed / desired. Pluck out the Thai chili and cheese rind prior to serving.
Serve each portion with some chopped parsley, fresh basil, and finely shredded grana padano. ENJOY!

HAPPY VEG

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Super Greens Brekkie Sams

12/26/2024

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Super Greens Brekkie Sams

Prep Time:
Cook Time:

Yields: 2 Sammies

What You Need

2 x English Muffins
Unsalted Butter
EVOO
2 x Frozen Hashbrown Patties
2 x Wholly Veggie Super Greens Burgers
2 x Marble Cheese Sandwich Slices
2 x Large, Free-Range & Organic Eggs
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Green Salsa ( I use Herdez Guacamole Salsa)
Fresh Green Lettuce
Pickled Hot Peppers

Directions

Add a couple tablespoons EVOO to a non-stick skillet set to just below medium heat. Once heated, drop in your Green Burger patties and hashbrowns. Season with salt, and cook until both are golden on both sides and cooked through.
Remove the hashbrowns and crack in your eggs. Season the eggs with salt, pepper, and pepper flakes. At the same time, add your sliced marble to your burger patties and let that melt as your eggs cook. Make sure to baste the egg whites with the hot oil in the pan to accelerate the whites cooking, leaving the yolks runny and gorg. Once the eggs are ready, turn off the heat.
Toast your English muffins and spread them with unsalted butter.
ASSEMBLE - Start with crispy green lettuce on the bottom of your sammies followed by the cheesy greens patty, golden hashbrown, fried egg, drizzle of gorgeous green salsa, and some pickled hot peps. Close them up, burst that yolk, and ENJOY!

HAPPY VEG

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Christmas Gnocchi

12/24/2024

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Christmas Gnocchi

Prep Time: Variable
Cook Time: Variable
(With Prepared Sauce / Pesto - Approx 20 Min
Without 1 Hour +)

Yields: 4 + Servings

What You Need

1 kg Shelf Stable Gnocchi

PESTO & RED SAUCE
www.thehappyveg.ca/recipes/eggplant-parm-pesto-sliders
CREAMY SAUCE

2 Tbsp. Unsalted Butter
Splash EVOO
1/4 Tsp. Red Pepper Flakes
2 cloves Garlic, crushed & minced
Small Yellow Onion, diced
1/2 C White Wine ( I used Pinot)
2/3 C Whipping Cream, room temperature
1/2 C Grana Padano, shredded
Himalayan Salt & Cracked Pepper

GARNISH - Grana Padano, Fresh Basil / Parsley

Notes

When I created this idea, I had just tested my recipe for eggplant parm sliders and had the pesto and red sauce already prepared. If you're preparing everything from scratch, you'll need to add about 45 minutes to this recipe.
Want to save time? Swap in your fave store-bought red sauce and / or pesto. I'd recommend making the pesto from scratch as it's just so pretty and fresh.

Directions

If you are preparing the red sauce & pesto, do so as the first steps of this recipe. You want them both to be completed prior to your garlic sauce as it takes minimal time. Keep your red sauce warmed up and pesto ready for service.

Bring a large pot of cold, generously salted water to a boil and leave covered.
GARLIC SAUCE - Begin heating the garlic, red pepper flakes, butter, and EVOO in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion and a good pinch of both salt & cracked pepper. Continue to stir and cook about 5 minutes, or until onions have gone relatively soft.
Pour in the wine and let that simmer until reduced by about 2/3. Pour in the whipping cream and let it come to a low boil. Once that occurs, reduce your heat to medium low, season with a good pinch of salt, and simmer until 10 minutes. In that time, drop your gnocchi in to the boiling water and cook according to package directions.
Once your gnocchi is finished, it's time to assemble. Scoop out approximately 1/3 of the gnocchi and add it to the skillet with the garlic sauce. Toss and let that continue to simmer for a couple minutes. Turn off the heat, add the grana padano and a splash of pasta water, and toss until glossy and creamy. Taste and season with salt / pepper to your liking.
Split the remaining gnocchi to two separate mixing bowls. Add a few scoops of your pesto to one bowl and toss until sauced to your liking. Do the same in a separate bowl with your red sauce until your gnocchi is saucy and delicious.
For service, scoop each gnocchi separately on to your plates in a circle leaving you with 3 distinct colours on the plate. Garnish with heaps of grana padano and fresh herbs if desired. ENJOY!

HAPPY VEG

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Cheesy Stuffed Zuccs with Pesto

12/23/2024

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Cheesy Stuffed Zuccs with Pesto

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

Yields: 4 Servings

What You Need

4 Large Zucchinis (Try to get them comparably sized)
2 Tbsp. Unsalted Butter
Drizzle EVOO
1 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 1/2 Tsp. Italian Seasoning
1/2 Tsp. Dried Oregano
1 Yellow Onion, diced
1 Red Bell Pepper, diced
340g Impossible Foods Beef
1 Tbsp. Fresh Basil, torn or roughly chopped
2 1/2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 C Cooked Rice (Brown or White)
1/2 540ml can Salt-Free White Beans, rinsed
1 2/3 C Pizza Mozzarella, divided
Himalayan Salt & Cracked Pepper
Prepared Pesto

www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

Garnish - Fresh Parsley & Basil, Grana Padano

Notes

The prep / cook time does not accommodate the preparation of fresh pesto. Add some extra time if you're preparing the pesto from scratch. Ideally, you would do so while the zucchini bakes.
Feel free to sub in your fave store-bought brand pesto.

Directions

Slice the zucchinis in half lengthwise and use a spoon to carefully scoop out the insides. I find it easiest to keep the zucchini against your counter top / cutting board as it keeps it sturdy as you scrape away. Do your best to get as much of the flesh from the bottom and sides without breaking the zuccs. Reserve 1/2 C of the zucchini flesh and discard the rest. Transfer the zucchini boats to a parchment lined baking sheet and begin your filling.
Start heating the butter, EVOO, pepperoncini, Italian seasoning, dried oregano, and garlic, in a large skillet set to just below medium. Once heated, stir and let that cook for up to a minute without burning. Add the onion, bell pepper, and a good pinch of both salt & pepper. Cook and stir for 7 - 8 minutes. Make a well in the center of the skillet and drop in the plant-based beef. Break it down in to smaller crumbles as it browns for about 5 minutes. Then, add the Clubhouse seasoning, squeeze the liquid from the zucchini flesh and add that to the skillet, and a generous pinch of both salt & pepper, stir everything together and continue to cook another couple minutes.
Fold in the cooked rice and beans, season with a good pinch of salt, and wait until the beans & rice come to temperature. Once the skillet is warmed through, give it a taste and season with salt / pepper to your liking. Remove the skillet from the heat and fold in 1 C of the shredded mozzarella until melty and cheesy.

Preheat your oven to 400 F
Spray the zucchinis with cooking spray & season with salt before stuffing each of them with the cheesy filling. Do your best to press the filling in to the zucchini until they're all nice and stuffed. Should you have any filling leftover that doesn't fit, you can reserve it in an airtight container for 4 days in the fridge.
Place the tray in to the pre-heated oven for 15 minutes. Remove the tray and cover the zucchinis with the reserved 2/3 c pizza mozzarella. Return the tray to the oven to bake for another 10 - 15 minutes until cheese is golden and melted & zucchini are tender. Remove the tray and set it on to a wire cooling rack. Dollop your pesto around the tray of zucchini and garnish with fresh basil leaves.
Serve your zucchini with a sprinkling of fresh parsley, some grana padano, additional pesto if desired, and basil. ENJOY!

HAPPY VEG

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Christmas Crostini

12/21/2024

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Christmas Crostini

Prep Time: Under 15 Min
Cook Time: 5 - 10 Min

Yields: 8 - 9 Pieces

What You Need

1 x Demi Baguette - Sliced Into approximately 9 x 1/2" slices
EVOO
Prepared Pesto

https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

Full Fat Cottage Cheese
Pepperoncini Packed In Chili Oil
1 clove Garlic, lightly smashed
Arugula Microgreens
Himalayan Salt & Cracked Pepper

Directions

If you're preparing the pesto, do so as the first step. If it's already prepared or if you're using a store-bought pesto, continue with the next step.

Heat a grill pan on just below medium. Brush both sides of your sliced baguette with EVOO and slap them on the grill. Grill until golden brown and crisp, flip, and grill the second side until golden. Remove the crostini carefully to a cutting board.
Take your clove of garlic and give it a little smash, You don't want it completely mashed up, just enough to release the garlic's essence. Rub the clove of garlic on both sides of each of the crostini. Next, spoon some pesto on to each of your crostini followed by a dollop of the full-fat cottage cheese. Give each crostini a small pinch of both salt and pepper. Spoon a little spicy pepperoncini on top of each crostini.
Finish by garnishing with some microgreens, serve, and ENJOY!

HAPPY VEG

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My Perfect Pesto Recipe

12/19/2024

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My Perfect
Pesto

Prep Time: 10 Min
Cook Time: Under 5 Min

What You Need

1/4 C Pine Nuts
1/4 C EVOO
1 Tbsp. Cold Water
1/2 Lemon, juiced
2 cloves Garlic, smashed
1 C Fresh Basil, packed
1/3 C Fresh Parsley, packed
1/3 C Grana Padano, chopped
1/4 Tsp. Himalayan Salt
Cracked Pepper & Red Pepper Flakes

Notes

Moving forward, if I suggest a fresh pesto in a recipe and don't link to a specific one, this is the recipe I consider my Go-To.
I've tested this recipe multiple times now and truly feel it is perfected.
In relation to personal tastes, you may feel inclined to adjust the salt in the recipe.
Some additions would include a small handful of roasted, unsalted cashews for a richer, creamier pesto. I've also added Hemp Hearts for additional protein, nuttiness, and smoothness. I typically add 1 Tbsp.

Directions

Heat the pine nuts in a small, dry skillet set to just below medium heat. Once heated, keep an eye on them and toss in the skillet until toasty and golden. Remove immediately to avoid scorching.
Add all of the ingredients to a small vortex blender. Season with a pinch of cracked pepper and pepper flakes for a tiny bit of heat. Blend until smooth and gorgeously green.
Transfer the pesto a small, covered dish. Pesto can be refrigerated for up to 5 good days. Use as a spread on sandwiches, stir in to soups or sauces at the finish, or toss with your fave noods for a quick, fresh pesto pasta.
ENJOY!

HAPPY VEG

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Meatball Risotto

12/17/2024

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Meatball Risotto

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

Yields: 2 Main / 4 Side

What You Need

MEATBALLS

340g Impossible Beef
1/4 C Cooked & Cooled Brown Rice
1/4 C + 1 Tbsp. Fresh Parsley, finely chopped
1/4 C Grana Padano, finely shredded
2 cloves Garlic, crushed & minced
1 Shallot, finely diced
1/2 Tsp. Himalayan Salt
Cracked Pepper
1/4 Tsp. + Red Pepper Flakes

RISOTTO

1 L PC Plant-Based Chik' Broth
1/4 C EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
2 Shallots, finely diced
1 C Arborio Rice
1 C White Wine ( I used Pinot Grigio)
2/3 C Grana Padano, shredded
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Parsley, Microgreens, Grana Padano

Directions

MEATBALLS - Mix all of the ingredients together in a mixing bowl until combined. Roll heaping 1 1/2 Tbsp. sized meatballs and transfer them to a parchment lined baking sheet coated in EVOO. Once all 8 meatballs are rolled, set the tray aside.
Add the broth to a small covered pot and bring to a boil. Once boiled, reduce to a low boil and keep covered.

RISOTTO - Begin heating the EVOO, garlic, and pepper flakes in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the shallots and a good pinch of salt & pep. Reduce the heat a touch and cook for about 5 minutes, stirring often. Reduce even further if you notice browning. After the 5 minutes, return the heat to just below medium and once heated, pour in the wine and a pinch of salt. Let the wine simmer away until entirely reduced.
At the point, set your oven to 400 F and add your meatballs to the oven. Bake 15 - 20 minutes, flipping halfway until golden and perfectly cooked. If they finish before the risotto, leave them in the hot oven as it won't be long.
Add your first ladle of hot broth & a pinch of salt, and simmer until absorbed, stirring as needed. Add another ladle plus + pinch of salt and continue this process until the rice is almost perfectly al dente. Knowing you are going to add one more full ladle, this is where you decide if you'd like a stiffer or creamier risotto. If you want it stiff, cook until that broth is almost entirely absorbed again and remove from the heat. If you want a saucier risotto, cook until 2/3 the broth is absorbed and remove from the heat.
Fold in the grana padano, taste, and adjust the salt to your desire.
For service, serve up some of the risotto, top with meatballs, and garnish with fresh parsley, grana padano, and some gorgeous microgreens. ENJOY!

HAPPY VEG

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Cheesy Egg Scram Baguettes

12/15/2024

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Cheesy Egg Scram Baguettes

Prep Time: 10 Min
Cook Time: Approx. 15 Min

Yields: 2 Sandwiches

What You Need

235g French Baguette
6 Large, Free-Range Eggs
Splash Whipping Cream
3 Tbsp. Unsalted Butter
1 Large Jalapeno Pepper, sliced
1/2 C + Extra Old White Cheddar, shredded
2 Green Onions, sliced
Arugula Microgreens
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Optional - Hot Sauce

Directions

Begin heating the butter in a non-stick skillet set to just below medium. Whisk together the eggs, a good splash of whipping cream, and a generous hit of salt, pepper, and pepper flakes. We can season again at the end if needed. Pour the eggs in to the skillet and using a rubber spatula, continue to fold the outside eggs in to the center, working around the skillet as the eggs set. Continue this process until your eggs are set / cooked.
I prefer a stiffer scramble to a looser one. Cook accordingly. Once your eggs are set the way you'd like, taste them and adjust the salt & pepper if needed.
Preheat your oven to 400 F
Cut the baguette in to 2 separate, equal sized pieces. Split them open and place them on a parchment lined baking sheet. Divide the scramble between both baguettes. Top them with shredded cheddar and sliced jalapenos.
Bake the baguettes about 5 - 7 minutes until golden around the edges with melty cheese. Remove the tray and set on to a wire cooling rack. Garnish your baguettes with some sliced green onions and fresh arugula microgreens. Give a few dashes of hot sauce as well for an extra kick if you'd like. ENJOY!

HAPPY VEG

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Eggplant Parm & Pesto Sliders

12/13/2024

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Eggplant Parm & pesto Sliders

Prep Time: 45 Min
Cook Time: Approx 1 Hour

Yields: 8 Sliders

What You Need

Pesto

1/4 C Toasted Pine Nuts
1 C Fresh Basil, packed
1/3 C Fresh Parsley, packed
2 cloves Garlic, crushed
1/4 C EVOO
1/2 Lemon, juice only
1 Tbsp. Cold Water
1/3 C Grana Padano, chopped
1/4 Tsp. Himalayan Salt
Cracked Pepper
Red Pepper Flakes

Spicy Sauce

1/4 C EVOO
3 cloves Garlic, crushed
1 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
1 Bell Pepper, diced (not green)
2 stalks Celery, diced
1 Tbsp. Tomato Paste
1 C White Wine (I Used Pinot)
796ml San Marzano Tomatoes
Handful Fresh Basil
1 x Hard Cheese Rind
1/2 Tsp. + Himalayan Salt
Cracked Pepper

Other

2 x Chinese Eggplants
8 x King's Hawaiian Slider Buns
Pizza Mozzarella, sliced (about 16 super thin slices from the ball)
Oil For Frying
All Purpose Flour
1 Large Free Range Egg
Italian Breadcrumbs
3 Tbsp. EVOO
2 Tbsp. Fresh Parsley, chopped
1 clove Garlic, crushed & minced
1/2 Tsp. Dried Oregano
Grana Padano
Fresh Basil

Notes

Want to cut the prep time on this recipe? Sub in your fave store-bought pesto or even your fave brand of marinara to reduce the ingredient list / prep time.
You will have both leftover sauce and pesto. Both can be refrigerated for 4 - 5 days. Ideally, you would make a batch of pasta the following day and utilize the sauce / pesto.
SAVE THIS PESTO RECIPE - Anytime I make a recipe that features pesto, it will be this recipe unless otherwise stated. I've tested this multiple times and it's just perfect.
I don't own a proper fryer or a thermometer if I'm being honest lol I always heat my oil on just about medium and test it by dropping in little pieces of the breading. When it starts to rapidly bubble and float, that's when it's good to go. Alternately, I checked several recipes and it seems your temperature is ideally at 375 F, but this was not tested by me.

Directions

PESTO- After toasting your pine nuts, add all of your ingredients, including a pinch of pepper flakes and cracked pepper, to a small vortex blender and blend until smooth and vibrant. Transfer to a small bowl, cover, and refrigerate until assembly.

SAUCE - Begin heating the EVOO, garlic, and pepper flakes in a large skillet set to just below medium heat. Once heated, let everything sizzle together for about 1 minutes, stirring as needed to keep the garlic from browning. Next, add the onion, celery, bell pepper, and a generous pinch of both salt & pepper. Stir and let those veggies cook about 8 - 10 minutes. Make a well in the center of the skillet and drop in the tomato paste. Let that sizzle about a minute in the center before stirring everything together and continuing to cook another couple minutes.
Pour in the wine and let the wine simmer until mostly reduced at which point you'll add your canned tomatoes. Rinse the can with water about 1/3 of the way, swishing it around to catch all of the tomato pulp and pour that in to the skillet as well. As it comes to temp, use your wooden spoon or a potato masher to bust up the whole tomatoes a bit. Once the sauce starts bubbling away, stir in the 1/2 Tsp. salt, cheese rind, and fresh basil. Reduce the heat to a simmer and cover for 30 minutes.
Pluck out the cheese rind & blend the sauce using your vortex blender (I have a Vitamix, make sure your blender is hot liquid approved) until smooth. Return to the skillet, taste, and adjust your salt your tastes. I found I needed another couple pinches at the end. Leave covered on low heat.
Fill a small skillet 2/3 the way up with your cooking oil of choice and set the heat to just about medium. In the meantime, slice up your eggplants diagonally about 1/2" or a little larger is fine too. You'll need 16 pieces total. You'll probably also end up with some round slices which is totally fine as well.

EGGPLANT - Get some flour on a plate. Whisk your egg in a small bowl with a splash of cold water and dump some Italian crumbs on to a separate plate. Start by coating your eggplant in flour, dunk in the egg, shaking off excess, and finish by coating in the crumbs. Transfer to a parchment lined baking sheet and continue until they're all breaded.
Once your oil is heated, cook the eggplant in batches, cooking them for a couple minutes per side until crisp and nice and golden. Once finished, transfer the cooked eggplant to a paper towel lined plate and hit them with salt right away. Continue until all eggplants are fried up.

ASSEMBLY - Preheat your oven to 350 F. Spray the inside of a baking dish large enough to accommodate the sliders with cooking spray and lay the bottoms of the buns in the dish. Spoon blended sauce on to the bottom of each bun. Place one piece of fried eggplant on each slider bun. Top the eggplants with the sliced mozz followed by a second piece of eggplant. Spread pesto on the tops of each bun and close them up.
In a small bowl, whisk together the 3 Tbsp. EVOO, garlic, dried oregano, and fresh parsley. Brush this over the tops of the slider buns and grate some grana padano over the top.
Bake the sliders for 12 - 15 minuets until golden brown on top with melty cheese. Grate additional grana over them after you take them out. Let them cool until handleable before garnishing the dish with basil and serving.
I served the sliders with a bowl of the sauce for dunking. ENJOY!

HAPPY VEG

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Guacamole Tater Tacos

12/10/2024

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Guacamole Tater Tacos

Prep Time: 15 Min
Cook Time: 30 Min

Yields: 8 Tacos

What You Need

2 Russet Potatoes cut in to small cubes about 1/4" ( 3 1/2 C Approx)
1/4 C EVOO
TATER SPICES - 1 1/2 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Chipotle Powder
Himalayan Salt
1 Jalapeno Pepper, diced
Prepared Spicy Guacamole ( I used Wholly Guacamole)
1/2 C Shredded Extra Old Cheddar
Fresh Cilantro
Arugula Microgreens
1/2 Yellow Onion, finely diced
Guacamole Salsa
8 Street Taco Tortillas (Corn / Flour Blend)

Directions

Preheat your oven to 425 F
Add your potatoes & diced jalapeno to a mixing bowl and pour in the EVOO and all of the spices. Toss until evenly coated and transfer the taters to a parchment lined baking sheet. Season the tray liberally with salt before tossing the taters in to the oven to bake. Bake 25 - 30 minutes, flipping a couple times until the taters are cooked.

With about 5 minutes left on the tater cook time, heat up a grill pan set to just below medium. Slap your tortillas on the grill and warm up until malleable, a minute or so per side. Transfer them to a paper towel lined plate and wrap them up as you continue to heat the tortillas in batches until you have 8.
For service, give each taco a dollop of guacamole and spread it around a bit. Next, top with a scoop of the seasoned, roasted potatoes and a sprinkle of the shredded cheddar. Drizzle with green salsa and top with diced onions, fresh cilantro, and microgreens. ENJOY!

HAPPY VEG

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R E C I P E S

Creamy Pesto Casarecce

What You Need

Notes

Directions

HAPPY VEG

Super Greens Brekkie Sams

What You Need

Directions

HAPPY VEG

Christmas Gnocchi

What You Need

Notes

Directions

HAPPY VEG

Cheesy Stuffed Zuccs with Pesto

What You Need

Notes

Directions

HAPPY VEG

Christmas Crostini

What You Need

Directions

HAPPY VEG

My Perfect ​Pesto

What You Need

Notes

Directions

HAPPY VEG

Meatball Risotto

What You Need

Directions

HAPPY VEG

Cheesy Egg Scram Baguettes

What You Need

Directions

HAPPY VEG

Eggplant Parm & pesto Sliders

What You Need

Pesto

Spicy Sauce

Other

Notes

Directions

HAPPY VEG

Guacamole Tater Tacos

What You Need

Directions

HAPPY VEG

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