Directions
 HAPPY VEG
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Directions
 HAPPY VEG
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 | Fiesta |
 | What You Need
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Directions
- Preheat your oven according to package directions for your fries. Empty your bag of crinkles onto a parchment lined baking sheet in a single layer and once your oven is preheated, baked until golden with some crisp action. I tend to cook mine a bit longer than what the package recommends.
- In the meantime, add your queso to a small, covered pot set to medium low. Heat up more if needed / desired. Stir occasionally as it warms until it's hot and bubbly. If it gets warmed up prior to your fries finishing, just reduce the temp until service.
- Once your fries are golden, remove the tray to a wire cooling rack and sprinkle the aged cheddar over the tray. Return your fries to the oven until your cheese is melty. Remove the tray and season your fries with a good pinch of salt & pepper.
- Divide your fries between your plates (2 main, 4 small side) and drizzle over your hot queso. Then, it's as simple as garnishing with a few dollops of hot salsa, some red and green onions, a sprinkle of pea shoots, and some fresh cilantro & jalapeno slices. Finish with a lime wedge and ENJOY!
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HAPPY VEG
 | Green Eggs & Boursin ToastiePrep Time: 10 Min Cook Time: Under 10 Min Yields: 1 Toastie |
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Directions
- To a small vortex blender, add a handful of baby spinach, 1 green onion torn / chopped into smaller pieces, and 1/4 C whipping cream. Blend until bright green, creamy & combined. When I did this, I didn't chop the spinach and some whole pieces remained that I plucked out. You should give it a rough chop to avoid this.
- Crack your two eggs into a small bowl and add the green cream mix, a generous hit of both salt & pepper, & as much pep flakes as your heart desires. The more the merrier for me :) Whisk together using a fork until combined.
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- Heat a splash of EVOO in a non-stick set to about medium. Once you're almost preheated, pour in the eggs. Use a rubber spatula to work the eggs from the outside of the skillet towards the inside as they cook and firm up. Continue until your eggs are cooked to your liking. I prefer a stiffer scramble personally.
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- While your eggs cook, toast your sourdough in the toaster until golden and toasty. Get it onto your plate and slather in soft butter and Boursin cheese. Next, dump your green scramble all over your toastie followed by a sprinkle of pep flakes, some crumbled feta, and some gorgeous pea shoots. ENJOY!
HAPPY VEG
 | Baked Jalapeno 4 Cheese DipPrep Time: 15 Min Cook Time: About an Hour Yields: 6 + Servings |
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Directions
- Preheat your oven to 425 F
- Wash and dry two jalapenos. Make a little nest out of tinfoil and place that on a small baking sheet. Place the jalapenos on the tinfoil, drizzle them with EVOO and sprinkle them generously with salt. Once preheated, add your jals to the oven and roast 15 + minutes until they're wilted and & cooked to tender. Remove and set onto a wire rack to cool.
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- Reduce the oven to 350 F
- In the meantime, add your softened cream cheese, Boursin, sour cream, & ranch packet to a mixing bowl & use a hand mixer to whip everything together. Dice two of the jalapenos, removing most of the seeds / pith before dicing. To your mixing bowl, add the diced jalapenos, red onion, garlic, green chilis, and most of your shredded cheeses. Peel the roasted jalapenos as best you can before chopping them up and adding them to your your bowl of dip. Reserve some shredded cheese for the top. Season with some salt & cracked pepper and fold everything together using a rubber spatula.
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- Transfer to a baking dish that's an appropriate size and top with your reserved cheeses. Slice up the remaining 2 jalapenos and lay the slices on top of your dip.
- Bake for 35 - 40 minutes until bubbly and gorgeous. If desired, switch your oven to BROIL HIGH like I did to finish with some additional golden goodness.
- For the baguettes, slice them up into rounds and you can either grill them using a grill pan on both sides, or bake them at 400 F using a rack over a baking sheet until they're golden and crisp. Use the two cloves of garlic to rub your grilled / baked toast prior to service.
- Serve your dip with the crispy baguettes and ENJOY!
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HAPPY VEG
 | Veggie Drop Dumplin' Soup with KalePrep Time: 25 Min Cook Time: 55 - 60 Min Yields: 4 Servings |
  | What You NeedDumplings
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Notes
- I used my Mimi's recipe for drop dumplings and admittedly, there isn't enough for each person to have 3. They are surprisingly filling though. With that being said, you could one and a half times the dumpling recipe to get 12 + which would give everyone at least 3.
- Watch your broth. Originally, I used one carton of broth but noticed halfway through the soup was too chunky and added more. I estimated another 2 cups. Just keep an eye and thin it out before adding your dumplings if needed.
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Directions
- Begin heating the butter, garlic, red pepper flakes, Italian seasoning & adobo seasoning in a large soup pot OR a large, deep non-stick which is what I used. Set to about medium and once heated, season with a sprinkle of salt & pep & let everything sizzle together for about 30 seconds before adding the leeks, carrots, light portions of green onions, onion, celery, pepper, and a generous hit of both salt & cracked pepper. Stir, cover, and let those veggies cook for 15 + minutes until softened up. Make sure to stir every few minutes to keep the veggies from scorching to the bottom.
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- After your veggies have softened up, pour in your broth & water and bring your soup to a boil. Once boiled, reduce to a simmer and add your vegeta, Clubhouse seasoning, some additional salt & cracked pepper, and the cheese rind. Cover and let your soup simmer for 20 minutes.
- In the meantime, let's get the dumplings going. Fill a small bowl with warm water. Grab a mixing bowl and add your flour, baking powder & salt. Stir together and then add the egg and a couple tablespoons of warm water & start working together with a rubber spatula. Continue adding tablespoons of warm water until a wet, sticky dough comes together. I ended up using 10 tablespoons. Cover with a towel and set aside.
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- After the twenty minutes, remove your lid and add your green kale, another pinch of both salt & pepper, and stir together. Return the lid tilted this time and let your soup go another 10 minutes. Before adding your dumplings, add additional broth if needed as this is a quite veggie forward soup.
- After your kale is cooked down, it's time to add the dumplings. Using a tablespoon measure, scoop heaping scoops of your sticky batter and use a separate spoon to scoop the batter from the Tbsp. into your soup. Drop them sporadically around the pot / skillet until they're all scooped in. You should have between 9 - 11 dumplings of approximate equal size. Cover and let those cook for 5 minutes. Remove your cover and flip your dumplings, covering once again for another 5 + minutes until they've puffed up and are nice and tender.
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- Turn off the heat and pluck out your cheese rind. Stir in the grana padano and set the soup aside covered for 5 minutes. Make sure to taste and adjust your salt if needed prior to serving up your bowls.
- Serve each bowl with 2 - 3 dumplings and garnish your bowls with a sprinkle of red pepper flakes, finely shredded grana, reserved dark green onions, and some fresh dill. ENJOY! Serve with buttered sourdough to ensure a filling meal.
- Remaining soup can be refrigerated for in an airtight container for up to 4 days.
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HAPPY VEG
 | Jalapeno Cheddar Queso BurgersPrep Time: 10 Min Cook Time: 15 Min Yields: 2 Burgers |
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Directions
- Add about 2/3 C Queso to a small pot and cover. Set to medium low and warm until hot and silky. Reduce to low and keep covered if needed until everything else is ready.
- In the meantime, add a couple tablespoons EVOO to a non-stick skillet set to about medium. Once heated, season both sides of your patties with the burger seasoning & a sprinkle of salt & pepper. Press three - four jalapeno slices on to one side of each patty and place them jalapeno side down in your hot skillet to fry up. Let your burgers cook 4 - 5 minutes, flip, and continue for another few minutes until they're nice and crisp / browned. Flip them one last time and lay out 3 - 4 slices of aged cheddar on top along with a couple slices of jalapeno. Turn the heat off of your skillet and add a splash of water to the lid for the skillet & flip that on to cover. The water will rapidly steam off, melting your cheese in no time. Keep covered while you grill your buns.
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- Heat your grill pan and brush your buns with EVOO. Once heated, press the buns onto the hot skillet and grill for a couple minutes until gorgeously golden and crisp.
- ASSEMBLY - Start by splitting your avo and mashing half on each bottom bun. Season with a pinch of salt. Next, a couple pieces of your crisp lettuce. Then, your cheesy jalapeno patty followed by spooning over some of that melty, silky queso. Any leftover queso is to be used for dunking your delicious burgers into. Pile some red onion slices on top of your cheesy patties and slather some Nando's Perinaise on your top bun.
- Close them up, serve, and ENJOY!
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HAPPY VEG
 | White Bean Tomato SkilletPrep Time: 10 Min Cook Time: 30 - 35 Min Yields: 2 Main / 4 Side |
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Directions
- Begin heating the EVOO, pepper flakes & garlic in a 10" skillet set to about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, bell pepper, adobo seasoning, and a generous pinch of both salt & pepper. Stir and cook 7 + minutes until your veggies are mostly tender.
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- Stir in the beans and another pinch of both salt & pepper. Continue to cook another few minutes as the beans heat up. Pour in the wine and add the tomatoes and another good pinch of both salt & pepper. Let the wine simmer until reduced by about 3/4. Pour in your broth and wait for your beans to come to a boil. Once boiled, reduce your heat to a simmer and add the Clubhouse seasoning along with another good pinch of salt.
- Let the beans simmer uncovered for 12 - 15 minutes until tomatoes and beans are soft and your broth has reduced, but not entirely. We want some broth for dunking.
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- Turn off the heat and fold in the basil, parsley, and grana padano until combined. Cover and set aside for 5 minutes. Taste prior to service and finish with salt / pepper if needed.
- For service, brush some sourdough bread with EVOO and grill on both sides until golden and crisp. Alternately, you could serve your bread soft for dunking, but I prefer the crisp so I can spoon the beans onto the toast. Works either way!
- For service, spoon your beans & some broth into your serving dishes and garnish with heaps of grana padano and fresh parsley. ENJOY!
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HAPPY VEG
 | Dill Pickle |
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Notes
- I really recommend keeping the jalapeno and pep flakes. The heat pairs so well with the creaminess and tang from the pickles. If you're super sensitive to spice, omit the pepper flakes but keep the jalapeno.
- Dill pickles with garlic are the only way to go. Bread & Butter pickles are offensive and I also would not recommend gherkins either.
- Don't be worried if you think the dip is too soft when refrigerating. It firms up quite a lot after sitting in the fridge. So much so that you may also want to keep a spoon around to serve just in case :)
Directions
- Add your softened cream cheese, sour cream, garlic, and dill pickle juice to a food processor & mix until creamy and combined. Once combined, transfer to a medium sized mixing bowl. Then, add everything else on the list and fold everything together until combined. Taste and adjust the salt if needed. Remember, the salt will intensify as the dip chills in the fridge & everything comes together. Once you're satisfied, cover air tight and refrigerate for a minimum of 30 minutes. I allowed mine to chill for over an hour before serving it up.
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- For service, transfer your chunky pickle dip to a serving bowl of your choice and garnish with additional chopped dill pickles, some pepper flakes, and a sprinkle of parsley or dill to finish. Let your dip sit out for 10ish minutes before you start dipping. Serve with crisp veggies, wavy potato chips, or whatever your dippidy heart desires.
- This dip will keep in the fridge for 4+ days in an airtight container. ENJOY!
HAPPY VEG
 | Crispy Tater Hard TacosPrep Time: 15 Min Cook Time: 30 Min Yields: 10 Tacos |
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Directions
- Preheat your oven to 425 F
- Toss your chopped potatoes with the EVOO and seasonings. Once combined, transfer to a parchment lined baking sheet in a single layer & season liberally with salt & pepper. Once preheated, bake your potatoes 25 - 30 minutes, flipping a couple times until tender with some nice crisp action. Once cooked, taste & adjust with salt if needed to finish.
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- As your potatoes cook, empty your beans into a small, covered pot set to medium low and warm through thoroughly.
- For service, start by spreading beans in your taco shells followed by a scoop of your taters. Top with some shredded cheddar, a spoonful of your salsa, shredduce, a dollop of sour cream, and a sprinkle of green onions & cilantro. Serve & ENJOY!
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