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Pesto Protein Toasts

12/5/2024

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Pesto Brekkie Toasts

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

Yields: 2 Toasts

What You Need

2 slices Potato Bread (sub sourdough)
EVOO
1 clove Garlic, peeled and smashed lightly
2 x Large, Free-Range Eggs
Prepared Pesto (sub store-bought)

Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto
Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

Full Fat Cottage Cheese
Grana Padano
Chili Oil
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
GARNISH - Fresh Basil & Parsley

Notes

I always recommend using fresh pesto. It keeps in the fridge for about 5 days and just tastes superior to jarred. With that being said, don't hesitate to reach for your fave store-bought brand!
Full fat (4%) cottage cheese is the only way to go. The lighter versions don't contain as much protein per serving which is what we're after with these toasts.
There's approximately 30g of protein / two toasts.

Directions

If you're preparing the pesto from scratch, do so as the first step. If you're using store-bought, continue with the next step.
Heat a couple tablespoons EVOO in a non-stick skillet set to just below medium heat. Once heated, carefully crack in your eggs and season them with salt, pepper, and pepper flakes. Cook until whites are set with a little crisp action around the edges. It's important to baste your egg whites with the hot oil which helps accelerate their cook time while keeping the yolk runny and golden.
In the meantime, heat a grill pan to just about medium and brush both sides of your slices with EVOO. Grill until golden and crisp on both sides. Remove your toast and rub each side with the raw garlic.
Spread pesto as your base on both slices followed by spreading 1/4 C or more of the full-fat cottage cheese per toast. Top with your perfectly fried eggs and give them a drizzle of chili oil. Grate some grana padano over the toasts and finish with fresh basil & parsley. ENJOY!

HAPPY VEG

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Jalapeno Cheddar Au Gratins

12/3/2024

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Jalapeno Ched
Au Gratins

Prep Time: 30 Min
Cook Time: 1 Hr 45 + Min

Yields: 6 Pieces

What You Need

5 + Russet Potatoes
1 Yellow Onion, sliced
3 cloves Garlic, crushed & minced
3 Jalapeno Peppers, sliced
1 1/4 C Whipping Cream, room temp
2 Tbsp. Unsalted Butter, melted & cooled
1 1/2 C Extra Old White Cheddar, shredded
3/4 C Pizza Mozzarella, shredded
1/2 C Grana Padano, finely shredded
1 Tsp. Dry Mustard Powder
3/4 Tsp. + Himalayan Salt
1 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Red Pepper Flakes
Ground Nutmeg
Cooking Spray

Notes

I kept the seeds in the jalapenos for that welcome heat. If you want to tone it down a bit, omit the pepper flakes and remove as many jalapeno seeds as you can.
Russets vary in size. I needed 5 medium sized potatoes. With that being said, have a 6th ready just in case you need a few more slices to finish the dish.

Directions

Preheat your oven to 350 F
Peel & scrub the russet potatoes. Using a mandolin set to the thinnest setting, carefully slice your potatoes and add them to a bowl. Keep the mandolin out in case you need an extra tater.
Whisk together the cream, butter, dry mustard, a few dashes nutmeg, the garlic & onion powders, and 3/4 Tsp. Himalayan salt.
Mix all of the cheeses together in a mixing bowl.
Spray the inside of 7 x 11" baking dish with cooking spray. Lay out slices of potato to coat the bottom of the dish, overlapping them slightly. Next, sprinkle with salt & pepper followed by some of the minced garlic, sliced onions, and sliced jalapenos. Give a sprinkle of pepper flakes followed by some of the shredded cheese blend. Create another layer of taters and proceed the same way as above two more times until your 4th layer of potatoes to finish the dish. Whisk the cream sauce one more time before pouring it over the potatoes. Tap the dish off the counter or a hard surface a few times to settle the sauce. Finish with all remaining cheese, pepper flakes, and any remaining jalapeno slices.

Cover and bake 1 hour 15 minutes. Increase the heat to 375 F and carefully remove the cover. Return to the oven to bake for another 30 - 40 minutes until golden brown on top. Carefully slide a sharp knife in to the center of the dish to ensure it slides right through your potatoes. Remove and set on to a wire cooling rack for 10+ minutes to settle before slicing.
Slice in to 6 equal sized pieces, serve, and ENJOY!

HAPPY VEG

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Chipotle Chik'n Brekkie Sams

12/1/2024

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Chipotle Chik'n Brekkie Sams

Prep Time: 10 Min
Cook Time: 20 Min

Yields: 2 Sammies

What You Need

2 x English Muffins
2 x Not Co Chik'n Burgers
2 x Frozen Hashbrown Patties
Cooking Spray
EVOO
Unsalted Butter
2 Sandwich Slices Monterey Jack
Romaine Lettuce
Roma Tomato, sliced
Chipotle Mayonnaise
Pickled Hot Peppers
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Hot Sauce

Notes

I chose the Not Co Chik'n Burgers because the patties themselves are thin. Considering there's egg and also hashbrown, I didn't want a super thick patty. With that being said, sub in your fave plant-based chik'n patty / burger.
Don't skip the pickled hot peppers if you're going to omit anything. The sandwich NEEDS some / vinegar as it is quite rich and hearty.
Keep the paper towels handy lol this is a messy brekkie burger but c'mon, a messy sitch is where it's at once and a while :)

Directions

Preheat your oven for your chik'n burgers and place the patties and hashbrowns on a parchment lined baking sheet sprayed with cooking spray. Spray the patties / hashbrowns and season the burgers with salt, pepper, and pepper flakes. Hit the hashbrowns with salt. Bake according to burger package directions, flipping both the burgers and hashbrowns as needed until both are crispy and golden. With only a minute or so remaining, top the burgers with the sliced Monterey jack and melt in the oven.

With about 10 minutes remaining on the burgers / hashbrowns, start your eggs. Heat some EVOO in a non-stick skillet set to just below medium heat and once heated, carefully crack in your eggs. Season the eggs with salt, pepper, and pepper flakes. Use the hot oil to baste the egg whites which will accelerate their cooking and leave the yolks runny and gorgeous.
Toast your muffins and spread each side with butter. Lay some romaine and a couple slices tomato on the bottom of each muffin followed by the cheesy chik'n burger, hashbrown, and fried egg. Spread a generous amount of chipotle mayo on the tops followed by a good scoop of pickled hot peppers and a few dashes of your fave hot sauce.
Close them up, smash those yolks, and ENJOY!

HAPPY VEG

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Sheet Pan Za with Pesto

11/30/2024

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Sheet Pan Za with Pesto

Prep Time: 20 Min
Cook Time: 12 - 15 + Min

Yields: 9 Pieces

What You Need

Prepared Spinach Pesto

Prepare any of the following recipes below and add a fat handful of fresh baby spinach.
Toasted Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

650g Prepared Pizza Dough
All Purpose Flour
1 1/2 C + Pizza Mozzarella, shredded
213ml can Pizza Sauce
Sliced Red Onion
Crumbled Feta Cheese
Halved Grape Tomatoes
Pickled Hot Peppers
Fresh Parsley
Grana Padano
Red Pepper Flakes
Himalayan Salt

Notes

This was only my second time working with this brand of pizza dough. It's made fresh, frozen, and thawed to sell. When I worked with it, it was still kind of cold and I found the dough extremely resilient to being stretched out. It took a lot of effort. I suggest letting the dough get to room temperature before trying to stretch it out. I suspect this will make the process much easier.
As always, reach for your fave brand of store-bought pesto if needed. The fresh pesto however, is so vibrant and looks so pretty on the pizza.

Directions

If you're making your pesto from scratch, proceed with one of the recipes provided. Once completed, set the pesto aside.
Dust an 11 x 11' baking tray with all purpose flour. Get your dough on to the tray and stretch the dough to fit the tray. This was my first time you guys, it may have been a bit uneven lol do your best to stretch it to fit the tray as evenly as you can.
Spread your pizza sauce all over the pizza, leaving about 1/2" around the perimeter. Top the pizza with your shredded mozzarella. I had more than enough but if you want extra cheese, shred some more and top it off. Next, arrange some halved grape tomatoes, sliced red onions, pickled hot peppers, and as much crumbled feta as your heart desires. Sprinkle the pizza with red pepper flakes and some finely chopped parsley.

Preheat your oven to 450 F.
Once heated, add your tray to the oven and let the pizza cook about 12 - 15 minutes until nice and golden on the bottom with deliciously melty cheese. Carefully remove your tray to a wire cooling rack.
Season the pizza with a good sprinkle of salt. I added my pesto to a squeeze bottle for the purpose of drizzling but you can also dollop that gorgeous pesto around the za. Once your pesto is on and the pizza has cooled a couple minutes, carefully transfer the za to a cutting board and cut it in to 9 equal sized pieces. Grate some grana padano over the slices, serve, and ENJOY!

HAPPY VEG

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Sundried Tomato Pesto Risotto with Cheesy Chik'n

11/27/2024

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Sundried Tomato Pesto Risotto

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 2 Servings

What You Need

2 Tbsp. EVOO
1 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1/4 C Sundried Tomatoes, chopped
1 C Arborio Rice
1 C White Wine ( I used Pinot Grigio)
1 L PC Brand Plant-Based Chik'n Broth
1/3 C Grana Padano, finely shredded
3 + Tbsp. Fresh Pesto

Toasted Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

Squeeze Lemon
2 x Gardein Supreme Plant-Based Chik'n Filets
Sliced Pizza Mozzarella
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Basil, Fresh Parsley, Grana Padano, Red Pepper Flakes

Notes

Can't find Gardein Supreme products? Sub in your fave plant-based chik'n filets!
As I always say, fresh pesto is the besto lol With that being said, don't hesitate to reach for your fave store-bought brand to save time.

Directions

Empty the broth in to a small covered pot and bring to a boil. Once boiled, reduce heat and leave covered.
Begin heating the EVOO, garlic, and pepperoncini in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion, sundried tomatoes, and a good pinch of both salt & pepper. Stir and cook 6 - 7 minutes until onions are mostly tender. Stir in the arborio rice and let that toast in the skillet for a few minutes until the germ is visible and grain has gone opaque. Add the wine and simmer it until the wine has been completely absorbed.

While the wine simmers away, heat your oven according to the chik'n directions. Season the filets with salt, pepper, and pepper flakes. Bake according to package directions, flipping as needed. Once cooked, lay some sliced pizza mozz on each filet and return to the oven until melty. This process should coincide with the risotto being complete.

Back to the risotto! Once the wine has been absorbed, add your first ladle of hot broth and season with a pinch of salt. Let that simmer until mostly absorbed, adding another ladle and seasoning once again with a pinch of salt. Continue this process until the rice is almost perfectly al dente. Add your final ladle of broth and let the rice cook until perfectly al dente / to taste. Let the rice absorb all of the broth for a stiffer risotto, or remove from the heat with some liquid remaining for a creamier risotto.
Once the risotto is just right, fold in the grana padano, a squeeze of lemon, and the prepared pesto. Once combined, taste and adjust the salt if needed. Add additional prepared pesto if desired / needed for that delicious pesto flavour. Set aside for a few minutes to set.
Divide the creamy risotto between your two plates. Carefully slice the cheesy chik'n patties in to strips and top each portion of risotto with your cheesy chik'n. Garnish with fresh basil, parsley, pepper flakes, and some finely shredded grana padano. ENJOY!

HAPPY VEG

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Grilled Garlic Bread Pesto Chik'n Sammies

11/24/2024

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Grilled Garlic Bread Pesto Chik'n Sammies

Prep Time: 15 Min
Cook Time: 25 + Min

Yields: 2 Sandwiches

What You Need

4 Pieces Sourdough Bread
Prepared Spinach Pesto

2 x Gardein Supreme Plant-Based Chik'n Filets
Cooking Spray
EVOO
1 x Burrata
2 x Vine Tomatoes, sliced
Fresh Living Lettuce
2 cloves Garlic, gently smashed
Pickled Hot Peppers
Grana Padano
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Notes

I prefer the Gardein Supreme Chik'n Filets. They're thicker than other brands and have a fabulous flavour. However, sub your fave plant-based chik'n or simply sub what you can find.
As I always say, sub in your favourite store-bought pesto if desired, but I'll always recommend making a fresh batch.

Directions

Preheat your oven according to the package directions for your chik'n patties. Get the patties on a parchment lined tray and spray them with cooking spray. Season the patties with salt, pepper, and pepper flakes. Bake according to package directions. Once the patties are golden brown and crisp, split the burrata between the two filets and return to the oven until melty.
PESTO - Prepare the pesto according to the provided recipes. Taste and adjust seasoning if needed to your tastes.

Once the filets are almost ready, start pre-heating a grill pan set to just about medium. Drizzle both sides of your sourdough slices with EVOO and once heated, slap the bread on the grill and grill until toasty and golden on both sides. If needed, grill in batches. Once your bread is toasty, use your smashed cloves to rub all sides of the grilled bread, infusing that garlic flavour in to every inch of the slices.
ASSEMBLY - Start by spooning pesto on to the bottoms of the sandwiches. Lay some crispy living lettuce followed by some sliced tomatoes. Season the toms with salt & pepper. Carefully slice up your cheesy chik'n and nestle that on top of the tomatoes. Top with pickled hot peppers and grate some grana padano over the sammies. Spread pesto on the top slices, close, and slice in half. Serve and ENJOY!

HAPPY VEG

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Black Bean Burger Brekkie Sams

11/23/2024

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BBB Breakfast Sams

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Sammies

What You Need

2 x English Muffins
2 x Gardein Supreme Black Bean Burgers
Extra Old Cheddar, sliced
2 x Frozen Hashbrown Patties
2 x Large Free-Range Eggs
Guacamole Salsa (Sub Green Salsa)
Living Lettuce (Sub Any Crispy Lettuce)
Unsalted Butter
EVOO
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Notes

Basting the egg white is crucial in ensuring your whites are cooked and your yolks remain runny.
Other additions to the sammie could include hot sauce, pickled hot peppers, onions, or even sliced jalapenos.

Directions

Begin heating a few tablespoons of EVOO in a non-stick skillet set to just below medium. Once heated, add your black bean patties and hashbrowns to the skillet. Season the hashbrown and burger patties with salt. Fry both until golden brown and fully cooked on both sides. Remove the hashbrowns and lay some sliced cheddar on each black bean patty.
In the meantime, crack in your eggs and season them with salt, pepper, and pepper flakes. Baste the egg whites with the hot oil as they cook which will cook the whites faster and leave the yolks runny and gorgeous.
Toast your English muffins until nice and toasty and slather each side with butter. Lay some crispy lettuce on the bottom of each muffin followed by the cheesy black bean patty. Next, your crispy hashbrown followed by your perfectly fried eggs. Spoon some of the green salsa generously over your egg and carefully close them up.
Serve and ENJOY!

HAPPY VEG

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Fully Loaded Hashbrowns

11/21/2024

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Fully Loaded Hashbrowns

Prep Time: 10 Min
Cook Time: 15 + Min

Yields: 6 Hashbrowns

What You Need

6 x Frozen Hashbrown Patties with Onions
Cooking Spray
2/3 C Extra Old White Cheddar, shredded
2 Jalapeno Peppers, sliced
1/4 Red Onion, finely diced
2 Green Onions, sliced
Handful Grape Tomatoes, diced
Sour Cream
Salsa
Himalayan Salt
Other Possible Garnishes - Hot Sauce, Fresh Cilantro, Pickled Onions

Directions

Preheat your oven according to package directions for hashbrowns. Get your patties on to a parchment lined baking sheet and spray them with the cooking spray. Season each patty with salt. Bake according to package directions, flipping halfway.
With about 3 minutes remaining, pause the oven and remove the tray to a wire cooling rack. Top each hashbrown with some of the shredded cheese and a slice or two of jalapeno. Don't pile the cheese on or your browns or they will not stay crisp. Return the tray to the oven for the remaining time or until cheese is melty.
Remove once again to a wire cooling rack. Give the browns a dollop of sour cream ( I used mine in a squeeze bottle for drizzling purposes) and a drizzle of your favourite salsa. I prefer a nice green guacamole salsa / salsa verdes. Top each brown with some finely diced red onion & green onion and some of the diced tomatoes.
Serve and ENJOY!

HAPPY VEG

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Sloppy Joe Sliders

11/19/2024

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Sloppy Joe Sliders

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 12 Sliders

What You Need

12 x Brioche Slider Buns
EVOO
398ml Sprague Cannery Sloppy Joe Chili
12 Heaping Tbsp. Monterey Jack with Habanero
1/2 Red Onion, finely diced
2 Green Onions, sliced thinly
2 Jalapeno Peppers, sliced in to thin rings

Notes

This was my first time trying the Sprague Cannery Sloppy Joe Chili mix. I left a review under the BYPASS or BUY page. Feel free to substitute your favourite canned chili or even use home made if you have it available.
If you don't have spicy Monterey Jack, Old cheddar is a wonderful substitution. Just make sure it's a cheese with some flavour and intensity.

Directions

Empty the sloppy joe chili in to a small, covered pot set to medium low. Heat until warmed through and leave covered.
Once the chili is warmed through, begin heating a grill pan on just about medium heat. Slice open your brioche buns and give them a drizzle of EVOO. Grill the cut side of both the tops, and bottoms of the buns until golden and grilled perfectly. Carefully remove the buns and get the bottoms of the buns on to a baking sheet.
Spoon sloppy chili mix on to each bottom bun. A little spillage is fine lol they're meant to be sloppy! Top each slider with a heaping Tbsp. of the spicy Monterey Jack cheese, a slice or two of the jalapeno, and some diced red onions.
Set the oven to BROIL HIGH / 500 F and once heated, add the sliders to the oven until the cheese is melty. Carefully remove to a wire cooling rack.
Sprinkle the cheesy sliders with green onions, close them up, and serve. ENJOY!

HAPPY VEG

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Stuffed Peppers with Black Lentils

11/16/2024

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Stuffed Peps with Black Lentils

Prep Time: 20 Min
Cook Time: 55 - 60 Min

Yields: 8 Stuffed Peppers

What You Need

4 Large Bell Peppers (not green)
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Italian Seasoning
1 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
340g Impossible Beef
284ml Sprague Cannery Black Lentils, drained & rinsed
2 Tsp. Clubhouse Roasted Pepper & Garlic Seasoning
1 1/2 C Cooked Brown Rice
1 2/3 C Marble Cheddar, shredded
1/4 C Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper

Notes

Green bell peppers are quite bitter so I often avoid them if possible. If they're all you have, don't hesitate to make this recipe, just be aware that they tend to lack the sweetness of the orange or red varieties.
Sprague Cannery is a Canadian company I'm really loving right now. Their cans are the perfect size to ensure you don't have a half a can of product sitting in your fridge with no intended use.
As always, reduce the pepper flakes if you're sensitive to heat but I can honestly say that the peppers weren't spicy whatsoever.
When I tested the recipe, I mistakenly put the cheese on right away which caused it to get crisp as opposed to melty. I didn't mind it, but, if you're looking for more of a melty cheese, put the cheese on just after the half way point.

Directions

Cook your brown rice according to package directions and leave covered.
Begin heating the EVOO, butter, Italian Seasoning, pepper flakes, and garlic, in a non-stick skillet set to just about medium. Once heated, stir and let everything sizzle for roughly 30 seconds before stirring in the onion and seasoning with salt & pepper. Cook the onion for 7 -8 minutes until mostly soft.
Make a well in the center of the pan and drop in the plant-based beef. Let it start browning in the center of the skillet as you break it apart into smaller crumbles. Once it's mostly browned up, fold the onion and beef together in the skillet and continue to cook another minute or so. Add the lentils, roasted pepper seasoning, and a generous pinch of salt. Stir everything together and continue to cook another couple minutes until the lentils have warmed through. Fold in the brown rice and season once again with salt. Continue to cook another minute or so until everything is warmed. Taste your filling and season with more salt if needed / desired before turning off the heat and folding in 1 cup of the shredded cheese along with the parsley until melty and combined. Set the filling aside.

Preheat your oven to 375 F
Cut the peppers in half through the stems leaving you with two half peppers. Carefully scoop out the pith and seeds with a spoon, scraping the sides of the pepper to create a nice bowl for the filling. Once completed, get all of your peppers on a baking sheet and give them all a spray with cooking spray.
Divide the filling between the 8 peppers, pressing it down gently to ensure the peppers are nice and full. Peep the notes section regarding the cheese.
Bake the peppers uncovered for 40 - 45 minutes until the peppers are blistered around the edges and tender. Carefully remove the tray and set it on to a wire cooling rack. Give them a hit of salt and garnish with some fresh chopped parsley. ENJOY!
Any remaining peppers can be stored in an airtight container for up to 4 days.

HAPPY VEG

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R E C I P E S

Pesto Brekkie Toasts

What You Need

Notes

Directions

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Jalapeno Ched​Au Gratins

What You Need

Notes

Directions

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Chipotle Chik'n Brekkie Sams

What You Need

Notes

Directions

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Sheet Pan Za with Pesto

What You Need

Notes

Directions

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Sundried Tomato Pesto Risotto

What You Need

Notes

Directions

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Grilled Garlic Bread Pesto Chik'n Sammies

What You Need

Notes

Directions

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BBB Breakfast Sams

What You Need

Notes

Directions

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Fully Loaded Hashbrowns

What You Need

Directions

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Sloppy Joe Sliders

What You Need

Notes

Directions

HAPPY VEG

Stuffed Peps with Black Lentils

What You Need

Notes

Directions

HAPPY VEG

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