Blog Archives - HAPPY VEG

White Cheddar Cauliflower Tots

11/27/2019

White Cheddar Cauliflower Tots

Prep Time: 20 Min

Cook Time: 50 - 55 Min

Bring a large, salted pot of water to a boil over medium high heat. Once boiled, add the florets and cook until tender. (7 – 10 Minutes)

Preheat oven to 350 F

Strain the cauliflower and set aside 10 minutes until cooled down. Add the cooled down cauli to a food processor and pulse a few times until the cauliflower is broken down almost to a riced consistency. Empty the cauliflower into a medium sized mixing bowl.

To the mixing bowl, add all the remaining ingredients and stir to combine. Once combined, scoop 1 ½ - 2 Tbsp. of the mixture in your hands and form into tater tot shapes. Then, gently toss the cauliflower tot between both hands to firm it up and secure the shape. Place the formed tots on a baking sheet coated in cooking spray. Continue until all tots are formed. (Roughly 16 – 23 depending on size of cauliflower head)

Bake at 350 F for 25 minutes. Use a thin spatula to release the tots from the baking sheet and gently flip them over. Be careful because the tots are sensitive. Return the tots to the oven for another 20 – 25 minutes until golden brown on both sides.

Season with sea salt right out of the oven. Serve with ketchup, ranch, aioli, or just as is. ENJOY!

Grocery List

1 Head Cauliflower, broken down into florets
¾ C Old White Cheddar, shredded
2 Tbsp. Grated Parmesan
1/3 C Seasoned Italian Breadcrumbs
1 Large Free-Range Egg
2 cloves Garlic, grated
½ Tsp. Sea Salt
½ Tsp. Cracked Pepper
½ Tsp. Onion Powder
½ Tsp. Garlic Powder
¼ Tsp. Red Pepper Flakes
2 Tbsp. Fresh Parsley, finely chopped

Buffalo Cauliflower Tacos

11/19/2019

Buffalo Cauliflower Tacos

Prep Time: 20 Min

Cook Time: 30 Min

Preheat oven to 425 F

Whisk together batter ingredients and toss the florets of cauliflower in, evenly coating them. Shake off excess batter and transfer to an oiled baking sheet.

Bake 12 minutes and flip, cooking another 12 or 12 minutes on the other side. With 5 minutes remaining, wrap the tortillas in tinfoil and place them in the oven.

In the meantime, toss together the slaw mix, mayo, lime, oil, salt, and pepper. Set aside or refrigerate until service.

Whisk together the sauce components and toss the cooked cauliflower in the buffalo sauce. Return to the oven on BROIL 500 F to crisp up for 2 – 3minutes.

For service, start with a scoop of slaw followed by 3 slices of avo, a few pieces of buffalo cauli, sprinkle of onions, and sprinkle of tortilla strips. Use tortilla chips if you can’t find the strips and simply crack them up into smaller pieces. ENJOY!

Grocery List

BUFFALO CAULI RECIPEhappyveggie.weebly.com/recipes/buffalo-cauliflower-bites

12 Small Corn Tortillas
454g bag Coleslaw Mix (Dole)
1 TBSP. EVOO
1 C Mayonnaise
2 Limes, juiced
½ red Onion, thinly sliced
1 Tsp. Sea Salt
Cracked Pepper
3 Green Onions, thinly sliced
3 Avos, sliced
Crispy Tortilla Strips for garnish

Buffalo Cauliflower Bites

11/18/2019

Buffalo Cauliflower Bites

Prep Time: 15 Min

Cook Time: 25 - 30 Min

Preheat oven to 425 F

In a large bowl, whisk together the milk, flour, egg, garlic and onion powders, vegeta, and desired amount of cracked pepper until combined. Batter should look similar to pancake batter.

Drop cauliflower into bowl and use a rubber spatula to stir everything around making sure each of the cauliflowers are coated.

Shake off excess batter and transfer to an oiled baking tray. Place into oven and bake 15 minutes. Flip and continue baking another 10 – 15 minutes watching for excess browning.

Whisk together the hot sauce, honey, and melted butter.

Remove the cauli wings from the oven and immediately toss them in the sauce. Once coated evenly, return them to the tray and set the oven to 500 F broil. Place the wings back in to the oven and broil them for 3 – 5 minutes watching for blackening.

Transfer the wings to a serving plate, sprinkle with green onions and enjoy! Serve with (optional) ranch or blue cheese dressing.

Grocery List

24 Large Cauliflower Florets
¾ C AP Flour
¾ C 2% Milk
1 Large Free Range Egg
1 Tsp. Vegeta Seasoning
1 ½ Garlic Powder
1 Tsp. Onion Powder
Cracked Pepper
1/3 C Valentina Hot Sauce
1 Tbsp. Honey
¼ C Unsalted Butter, Melted
Sliced Green Onions for Garnish

Mushroom, Leek & Black Rice Soup

11/16/2019

Mushroom, Leek & Black Rice Soup

Prep TIme: 15 Min

Cook Time: 35 - 40 Min

In a medium – large sized sauce pot, begin melting the butter and EVOO over medium heat. Once heated, add the garlic and pepper flakes cooking until fragrant (about 1 minute). Add in the leeks and celery and season with sea salt & cracked pepper. Cook 6 – 7 minutes until leeks start looking translucent.

Add the sprigs of thyme, white and cremini mushrooms, and another good pinch of sea salt & cracked pepper. Cover and cook 5 minutes stirring occasionally.

Add the mushroom and veggie stock and bring to a boil. Once boiled, reduce heat to medium low, add the onion powder, dried thyme, bay leaf, ¾ tsp. sea salt, and more cracked pepper. Cover and simmer 15 – 20 minutes.

Remove the lid and continue to simmer 5 minutes before stirring in the cooked black rice, fresh chives, and fresh parsley. Taste and adjust salt / pepper if desired. Pluck out the bay leaf and sprigs of thyme prior to serving. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
2 cloves Garlic, crushed & minced
2 Leeks, halved lengthwise and sliced
4 stalks Celery, sliced
227g package White Mushrooms, sliced
227g package Cremini Mushrooms, sliced
3 C Cooked Black Rice
4 C Mushroom Stock
2 C Low Sodium Vegetable Stock
5 – 6 Sprigs Fresh Thyme
½ Tsp. Red Pepper Flakes
1 Tsp. Onion Powder
1 Tsp. Dried Thyme
1 Bay Leaf
¾ Tsp. + Sea Salt
Cracked Pepper
1 Bunch Fresh Chives, chopped
Handful Fresh Parsley, chopped

Mini Vegetarian Irish Breakfast Tacos

11/5/2019

Mini Vegetarian Irish Breakfast Tacos

Prep Time: 10 Min

Cook Time: 15 Min

Empty the contents of the beans into a small sauce pot. Set to medium low, cover, and simmer until everything else is ready.

In a small mixing bowl, whisk together the eggs, cream, half the shredded cheese, and sea salt / pepper. Set aside.

In a large, non-stick frying pan, begin melting together the EVOO and 1 Tbsp. butter on medium heat. Once melted, add the hashbrowns and as much of the seasoning mix as you would like. Stir and season liberally with sea salt. Cook the potatoes until crispy. (Approximately 8 – 10 minutes)

Scoop the crispy potatoes on to a plate and return the pan to the heat. Reduce the heat a little and add the remaining 1 Tbsp. of butter. Once melted, pour in the eggs. Use a rubber spatula to scrape the cooked outsides into the middle working around the pan and continuing to scrape and fold into the center until the eggs are fluffy and cooked, about 3 – 5 minutes.

For service, spoon eggs into the bottom of the tortilla bowl followed by a heaping Tbsp. sized scoop of the beans. Sprinkle on some of the remaining cheese and a handful of the crispy potatoes. Finish with a garnish of fresh chives.

Serve and ENJOY!

Grocery List

1 Pack Old El Paso Mini Taco Bowls (12)
Spice Mix from Old El Paso Taco Bowls
1 Tbsp. EVOO
2 Tbsp. Unsalted Butter
2 C Frozen Hashbrown Cubes
398ml can Beans in Tomato Sauce
1 C Old White Cheddar, shredded
4 Large Free-Range Eggs
2 Tbsp. Whipping Cream
Sea Salt
Cracked Pepper
Fresh Chives, sliced thin

Potato, Scallion & Sour Cream Soup

11/4/2019

Potato, Scallion & Sour Cream Soup

Prep Time: 15 Min

Cook Time: 35 Min

In a large saucepot, begin melting the butter and EVOO over medium heat. Once bubbly and melted, add the pepper flakes and garlic. Stir often for 1 minute. Add the celery, onion, carrot, and whites / light greens of the scallions. Season with ½ Tsp. sea salt, stir, and cook 7 – 10 minutes.

Add the potatoes and another ½ Tsp. sea salt, stir, and continue cooking 5 minutes.

Add the vegetable stock and milk, increase heat to just over medium, and bring to a boil. Once boiling, add the vegeta, stir and let boil for 3 minutes. Reduce heat to medium low and simmer 15 – 20 minutes.

Using an immersion blender, blend until smooth and creamy. Stir in the sour cream, nutmeg, white pepper, dark green portions of the scallions (reserving some for garnish), parsley, and remaining sea salt. Taste and adjust salt if desired.

For service, fill bowl with desired amount of soup, drop a spoonful of sour cream into the center, and sprinkle over some reserved scallion tops. ENJOY!

Grocery List

¼ C Unsalted Butter
1 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1 Yellow Onion, diced
1 C Carrots, chopped
3 Stalks Celery, sliced
1 Bunch Scallions, sliced

(whites and darks separated)

3 C Russet Potatoes, peeled & chopped
3 C Low Sodium Vegetable Stock
1 C 2% Milk
½ C + Full Fat Sour Cream
Handful Fresh Parsley, chopped
1 ½ Tsp. Sea Salt
1 Tsp. Red Pepper Flakes
1 Tsp. Vegeta Seasoning
½ Tsp. Ground White Pepper
Pinch Ground Nutmeg