HAPPY VEG - The Happy Veggie

Cooking with Tara

1/11/2026

HAPPY VEG

After Christmas, my sister reached out and mentioned she'd love to have a cooking day. I've been working weekends lately which has made it challenging to get together, but we ended up with last Sunday and spent the day cooking together.

We decided on my Pastina recipe which I changed up a tiny bit to make it extra special, and some gorgeous bruschetta from a recipe she found online. This combination really worked out with that fresh vibe from the bruschetta against the rich and flavourful Pastina.

This meal was one that I really enjoyed and her whole family did as well. I really appreciate getting the opportunity to cook with my sis and hope to be able to do so again soon. Head to the RECIPES page.

Spicy Cherry Pepper & Sausage Fiorelli

1/10/2026

This pasta dish comes correct y'all. Spicy, full of flavour, and so spicy, did I mention spicy? I wasn't really sure how hot those cherry peppers would be and let me tell you, they pack a punch when used in quantity lol.

I started off with some garlic and pep flakes. Then, onion and spicy peppers followed by Beyond Meat hot Italian sausages. Some tom paste, wine, and cream are all that's needed from here to create this super simple and super flavourful sauce. I cooked the Fiorelli until al dente and folded it directly into my sauce. Finished with a heap of grana padano, the pasta was so silky and packed such a flavourful, spicy punch.

Are you ready to sweat it out? Head to the RECIPES page.

HAPPY VEG

Cheesy Spinach Dill Quiche

1/8/2026

A good quiche just hits the spot once and a while, doesn't it? So easy to make / put together and always so deliciously satisfying. I had some spinach and dill in the fridge with no real plan, so I snatched some frozen pie crusts and decided to whip up a gorgeous quiche.

So easy. Cook the spinach with some onion and garlic until wilted, add it to your pie crust along with shredded cheese and our creamy egg mixture, and top with some pep flakes and greens. Then, it bakes until gorgeously golden and oh so inviting.

After sitting for a bit, I sliced it up and my gosh, so much flavour, so much tender spinach, and that fresh dill really pops against all of the savouriness from the eggs and aged cheese. Fabulous and so easy. Head to the RECIPES page.

HAPPY VEG

Creamy Boursin Broccoli Soup

1/6/2026

A couple weeks back, a coworker of mine mentioned that the restaurant next to us made a fantastic broccoli cheddar soup. I decided to order it and when I tasted it, I was severely let down. It had absolutely no broccoli or cheese flavour. In fact, it kind of tasted like chemicals. Was she trying to kill me? I'll never know.

After that disaster, I was craving GOOD broccoli soup and created this Creamy Boursin version that was just divine. Loads of tender broccoli, seasonings, heavy cream, and finished with Shallot & Chive Boursin. The soup is creamy without being sludgy, full of rich, cheesy flavour, and absolutely made up for that mess I purchased lol

Head to the RECIPES page and cozy up to a bowl.

HAPPY VEG

The US and Their Push To Eradicate Wolves

1/5/2026

A bill that will undoubtedly push wolves to extinction is heading to the US Senate. If approved, we can say goodbye to wolves forever in favour of kissing the arse of livestock farmers. Learn more under the ANIMAL NEWS tab.

HAPPY VEG

Crispy Potato, Zucchini & Dill Pancakes

1/4/2026

Potato pancakes are one of my favourite breakfast / brunch items and also, in my top 5 favourite ways to eat potatoes. So gorgeously golden and crisp, moist and flavourful inside, and honestly, so easy to make.

I shredded potato & zucchini and squeezed out their liquid. Then, it's as simple as mixing everything together and frying up the patties in hot EVOO until golden and crisp on both sides. I recommended making a double batch as I only made enough to test the idea.

Once finished, a fat dollop of sour cream, some spicy chili oil to cut through the fried richness, grana padano, and heaps of fresh dill to reinforce that zippy, tangy dill flavour. So easy, so addictively crispy, and available now under the RECIPES tab.

HAPPY VEG

Red Pepper Pastina

1/2/2026

These pastina style soups are quickly becoming some of my absolute fave soups to make / eat. So many delicious veggies, it's really quite lovely.

This time, I went with a predominantly pepper base for that vibrant red colour and pepper flavour. I followed the same structure as the other recipes, but this time I used actual Pastina noodles. I liked them, but I think I prefer Acini Di Pepe instead and I noted that on the recipe. They just have better texture when all is said and done.

I finished the soup with a heap of finely shredded grana padano. Once that set, I served up my bright bowls of soup garnished with additional grana, fresh parsley, and spicy chili oil to finish. Creamy, nutritious, and so tasty too. Cozy up to a bowl under the RECIPES tab.

HAPPY VEG

Happy New Year

1/1/2026

Happy New Year to you all. Thank you for continuing to support my blog, visit, and make some yummy vegetarian recipes. I cherish y'all so much and I appreciate each and every one of you so very much. Let's reflect on a year of eats over at the RECIPES page.

HAPPY VEG

Egg Salad Sliders

12/28/2025

Y'all already know I love me some good egg salad. It's definitely one of my fave things to nosh on and these dainty little sliders are so noshable and delish you guys.

Once the eggs are cooked & cooled, I scooped out the yolks and mixed with mayo, zippy pickle juice, and Gravelbourg Dill Mustard. Then, everything else in the bowl, mix, and refrigerate to firm up.

I grilled up some gorgeous brioche slider buns until golden and crisp and snatched my salad from the fridge. Each slider got a nice scoop of salad and I topped each one with a slice of spicy, tangy dill pickles. These two bite beauties are so snackable and so easy to make. Head on over to the RECIPES page and get these sliders on your table ASAP <3

HAPPY VEG

Mini Meatloaves

12/26/2025

I had a hankering for a good meatloaf but didn't have enough to double the recipe for a loaf pan meatloaf, so that's why I decided to make these cute and delicious little mini loaves.

I started off by cooking up some veggies and tomato paste until tender. In the meantime, I soaked some sourdough in milk before adding everything and working the meaty mixture together. I divided it between 8 muffin tins, baked, and finished with that familiar ketchup glaze.

They literally took me back to my mom's meatloaf. So tender inside with a lovely outer crust from baking. That ketchup glaze was just what they needed and so nostalgic. I served mine up with this quinoa spinach scramble, but they're great paired with a variety of sides. Get on over to the RECIPES page.

HAPPY VEG