Recipes

Giant Stuffed Russets

1/24/2025

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Giant Stuffed Russets

Prep Time: 15 Min
Cook Time: 1 1/2 Hour Approx.

Yields: 2 Russets

What You Need

2 x Large and In Charge Russet Potatoes
EVOO, Himalayan Salt, Cracked Pepper, Red Pepper Flakes
4 Tbsp. + Unsalted Butter
528ml can Seasoned Mexican Pinto Beans
Valentina Super Hot Sauce (or your fave hot sauce)
2/3 + Monterey Jack with Jalapenos, shredded
1/2 Red Onion, finely sliced
2 Green Onions, sliced
1 Jalapeno Pepper, sliced in to rings
Spicy Green Salsa
Fresh Cilantro
OPTIONAL: - Sour Cream, Hot Sauce

Notes

The beans I used were a saucy, seasoned variety. It's important that they're packed in some kind of sauce, otherwise the potato will eat dry. Think baked beans, but Mexican.
Cheese is approximate. You may find you need more depending on how large those russets are.
Speaking of which, look for two of the biggest ones you can find. Make sure they're comparable in size for cook time purposes.

Directions

Preheat your oven to 400 F
Line a baking sheet with parchment. Scrub those taters thoroughly, dry them off, and get them on the sheet. Using a fork, pierce the potatoes multiple times in the middle, sides, and bottom. Drizzle them generously with EVOO and season with salt, pepper, and pepper flakes. Bake the potatoes for up to 1 1/2 hours, flipping half way and seasoning with salt & pepper. After about an hour or so, start checking them by using a sharp knife and piercing through the thickest portions. You don't want any resistance, no one like raw potatoes. Depending on their size, you're looking at between 1 hour and 1 and a half hours until fully cooked.

As the potatoes cook, empty the beans in to a small, covered pot set to low and stir in a few dashes of your favourite hot sauce. Keep covered & warm until service, stirring occasionally as needed.
Once the potatoes are cooked, get the tray on to a wire cooling rack. Slice them down the middle and use your hands to carefully pinch them on the sides, pushing them open to form a sort of potato bowl. Take a fork and mash the insides of the potatoes. Drop a couple tablespoons of butter inside each tater along with a good pinch of salt. Divide the beans between both taters You'll likely use the whole can for both. Top each tater with your cheese and return them to the oven until the cheese is melty and delicious, another 3 - 4 minutes or so.
Return them to the wire cook. Carefully transfer each potato to plates. Drizzle green salsa over the taters followed by some sliced jalapenos, diced red & green onions, and some fresh cilantro. ENJOY!

HAPPY VEG

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It's Burger Night - Guacamole Burgers

1/21/2025

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Guacamole Burgers

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Burgers

Guac Burgers

2 x Brioche Buns
EVOO
2 x Beyond Meat Burgers
Fresh Living Lettuce
1 Jalapeno Pepper, sliced
Store-bought Spicy Guacamole
Sliced Monterey Jack Cheese with Jalapenos
1/2 Red Onion, thinly sliced
Prepared Spicy Green Salsa
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Notes

Consider the fact that your guac will probably go brown in the fridge. You'll have enough guac to probably do 4 burgers if you'd like to double the recipe. Guacamole will only last about a day in the fridge once opened. I've tried everything but it always goes brown. Perhaps chips and guac for a snack later or even served on the side to use it all up!

Directions

Preheat a grill pan to just below medium heat. Drizzle the open parts of your buns and get them on the grill to toast up. Once finished, transfer them to your cutting board and add your burgers to the grill, seasoning them with salt, pepper, and pepper flakes. Grill until browned with nice grill marks, 3 - 4 minutes, flip, season with a pinch of salt and pepper, and continue on the other side. Once they're perfectly cooked, add some sliced Monterey Jack on top of each patty. Find a lid that will cover the pan and add a tablespoon or two of water to the inside of the lid. Flip it over to cover the grill pan and let the cheese steam until melty.
Place some fresh lettuce on the bottom of each burger followed by your cheesy burger patty. Lay some sliced onions on your burger. Smear a generous amount of your prepared guacamole on the top of each bun along with some sliced jalapenos. Spoon some spicy salsa over your burgers, close them up, and serve. ENJOY!

HAPPY VEG

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Broccoli Cheddar Mashed Taters

1/17/2025

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Broccoli Ched Mashed Taters

Prep Time: 15 Min
Cook Time: Approx. 20 Min

Yields: 4 Servings

What You Need

6 Yellow Fleshed Potatoes
2 1/2 C Broccoli Florets (Fresh)
1/2 C Whipping Cream
2 Tbsp. Unsalted Butter
1/4 C Starchy Potato Water
1/2 C Old Cheddar, shredded
1 1/2 Tsp. + Himalayan Salt, divided
1/4 C Fresh Parsley, finely chopped
Cracked Pepper
GARNISH - Unsalted Butter, Shredded Cheddar, Sliced Green Onions, Red Pepper Flakes

Directions

Peel and cut the potatoes in to quarters. If you have a couple that are extra large, cut them in to 6 or 8 to keep all the chunks equal sized. Add these to a pot and fill with cold water to cover them. Season with 1 tsp. salt and set the pot on the burner. Bring to a boil and once boiled, set your timer for 12 minutes. Check your potatoes with a fork, they should be almost perfectly cooked. Add the florets to the boiling water and continue until they're soft, about 4 - 5 minutes.
In the meantime, get the cream and butter in a small, covered pot and set the temperature to medium low. You just want the butter melted and the cream / butter warm.
Reserve 1/4 C of the potato cooking liquid. Turn off the heat and strain your potatoes / broccoli. Return them to the pot and get the pot back on the burner that is now off. Pour in the warm cream / butter along with the starchy tater liquid. Season with 1/2 Tsp. salt and a few cracks of black pepper. Use a potato masher to mash until creamy, but don't overwork them, some chunks are actually lovely. Fold in the half cup cheddar & parsley using a rubber spatula until combined. Taste and adjust your salt / pepper if needed / desired.
Transfer your taters to a serving dish and make a small well in the center of the potatoes. Drop some butter in the well to get all melty and delicious. Sprinkle the taters with additional shredded cheddar, a pinch of pepper flakes, and some thinly sliced green onions. Serve and ENJOY!

HAPPY VEG

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Cremini Cheddar Melt Toasties

1/14/2025

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Cremini Cheddar Melt Toasties

Prep Time: 15 min
Cook Time: 25 - 30 Min

Yields: 2 Toasties

What You Need

2 Pieces Sourdough Bread
EVOO
1 Tbsp. Unsalted Butter
1/4 Tsp. + Red Pepper Flakes
Few Sprigs Fresh Thyme
1 large clove Garlic, crushed & minced
1 Shallot, diced
227g Cremini Mushrooms, sliced
1/3 C White Wine ( I used Pinot Grigio)
Old Cheddar, shredded (approx 1/2 C +)
Himalayan Salt & Cracked Pepper
Pea Shoots for Garnish

Directions

Begin heating the butter, good splash of EVOO, garlic, pepper flakes, and thyme, in a small non-stick skillet set to just below medium heat. Once heated, stir and cook about 1 minute or so before adding the shallots and a good pinch of both salt & pepper. Let the shallots cook about 5 minutes before adding the mushrooms and another good pinch of both salt and pepper. Stir and cook the mushrooms for 12 - 15 minutes until tender.
Pour in the wine and season again with a pinch of salt. Cook until the wine has almost completely cooked off, about 5 minutes. Taste and season with salt if needed.

Heat a grill pan and drizzle both sides of your bread with EVOO. Grill until golden brown and toasty on both sides.
Heat your oven to BROIL 500 F / High
Get your grilled bread on to a parchment lined baking sheet and split the cooked mushrooms between both toasts. Top with shredded cheddar (more if desired) and place under the broiler until melty. This should take about 2 minutes.
Remove and set on to a wire cooling rack Transfer the toasts to your serving plate, sprinkle with pep flakes and garnish with shoots. ENJOY!

HAPPY VEG

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Garlic Bucatini with Pesto Meatballs

1/12/2025

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Garlic Bucatini
with Pesto Meatballs

Prep Time: 40 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

What You Need

454 G Dry Bucatini Pasta

MY PERFECT PESTO <3
www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
MEATBALLS

340g Impossible Foods Beef
2 cloves Garlic, crushed & minced
2 Shallots, finely diced
1/4 C Fresh Parsley, chopped
1/4 C Cooked & Cooled Brown Rice
1/3 C Grana Padano, finely shredded
1 Tsp. Dried Basil
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. Himalayan Salt

SAUCE

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

Directions

Bring a large pot of cold, generously salted water to a boil and leave covered.
PESTO - Prepare the pesto according to the recipe provided, or, simply sub in your fave store-bought brand.

MEATBALLS - Mix everything together in a mixing bowl until fully combined. Scoop heaping Tbsp.'s of the mixture in to your hand and roll them in to meatballs. Transfer the meatballs to a parchment lined sheet and set aside.=

Preheat oven to 400 F.
SAUCE - Begin heating the garlic, butter, EVOO, and pepper flakes, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds or so. Add the onion and a good pinch of both salt & pepper, stir, and let those onions cook about 8 - 10 minutes until soft. Pour in the wine, season once again with a good pinch of salt, and let that simmer off until mostly reduced, about 6 - 7 minutes.
At this point, add your meatballs to your preheated oven and let them cook 15 - 17 minutes, flipping halfway.
Back to the sauce, now that the wine has mostly reduced, let's add our bucatini to the boiling water and cook to just about al dente. In the meantime, pour the cream in to the skillet and season once again with salt & pepper. Once the cream sauce starts bubbling away, reduce the heat to a simmer and and cook until the pasta is ready. Once the pasta is just about al dente perfection, strain it directly in to the skillet with the cream. Toss the bucatini in the skillet over the simmer as the sauce thickens and pasta finishes cooking. Once the pasta is perfect, turn off the heat, add the grana padano and a good ladle of your hot pasta water, and toss until glossy and saucy. Taste and season with salt / pepper as needed.
Once the meatballs finish up in the oven, add them to a mixing bowl and add a few scoops of your pesto the bowl while the meatballs are hot. Toss until the meatballs are coated in the pesto, adding more if needed to get them nice and saucy.
Serve up your bucatini and top each serving off with 3 meatballs. Garnish with grana padano, fresh parsley, and fresh basil. ENJOY!

HAPPY VEG

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Pesto Grilled Cheese

1/11/2025

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Pesto Grilled Cheese

Prep Time 10 Min
Cook Time: 5 + Min

Yields: 1 Sammie

What You Need

2 x Pieces Sourdough Bread
Prepared Pesto - My Perfect Pesto Recipe

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

EVOO
Sliced Tomato (Beefsteak, Vine, Roma)
Pizza Mozzarella
Pepperoncini Packed In Oil
Grana Padano
Himalayan Salt & Cracked Pepper

Directions

If you're preparing the pesto, do so first. It can be refrigerated for up to 5 days. Alternately, you can sub in your favourite store bought brand.

Drizzle EVOO on one side of both pieces of your sourdough and get a grill pan heating to just below medium heat. Slice enough pizza mozz from the ball to generously coat the bottom of one slice of bread. Make sure you slice it thinly to ensure it melts quickly. Pile some thinly sliced tomatoes on top, seasoning with a good pinch of both salt & pepper, followed by a few more slices of pizza mozz. Spoon some spicy pepperoncini over the cheese and finish with a generous amount of finely shredded grana padano. Spread some gorgeous pesto on the opposite slice, close it up, and slap it on the grill.
Grill until toasty and golden brown, flip, and continue on the opposite side. If you notice your cheese has not melted yet, reduce the heat and continue to flip until that cheese is melty and gorgeous.
Remove from the grill, slice, and serve. ENJOY

HAPPY VEG

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Cheesy Tomato Baguettes

1/9/2025

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Cheesy Tomato Baguettes

Prep Time: 10 Min
Cook Time: 5 + Min

Yields: 4 Pieces

What You Need

1/2 235g French Baguette
EVOO
Prepared Red Pesto
8 Slices Tomato (Beefsteak, Roma)
Pizza Mozzarella
Red Pepper Flakes
Himalayan Salt & Cracked Pepper
GARNISH - Grana Padano, Fresh Parsley, Fresh Basil

Directions

Take your baguette and cut it in to two equal sized pieces. Split them apart and you now have four equal sized pieces. Preheat a grill pan on just a bout medium heat. Drizzle the cut side of the baguettes with EVOO and slap them on the grill until toasty and golden brown. Transfer them toasted side up to a parchment lined baking sheet.
Spread a nice dollop of your favourite store-bought red pesto on each baguette followed by 2 slices of your tomato of choice. Season your tomatoes with a pinch of salt. Thinly slice some pizza mozzarella to top your baguettes and sprinkle them with red pepper flakes & cracked pepper.
Set your broiler to HIGH / 500 F and place the baguettes under the broiler until melty. Remove your tray to a wire cooling rack. Finely shred some grana padano all over your cheesy baguettes followed by some fresh parsley and / or basil. Serve & ENJOY!

HAPPY VEG

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Spicy Coconut Curry Lentil Soup

1/7/2025

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Spicy Coconut Curry Lentil Soup

Prep Time: 15 Min
Cook Time: 35 Min

Yields: 3+

What You Need

1 Tbsp. Coconut Oil
2 Tbsp. EVOO
3 cloves Garlic, crushed & minced
2 Red Thai Chilis
1/2 Tsp. Red Pepper Flakes
1 Tsp. Ginger (from the jar)
1 Red Onion, finely diced
1 Large Carrot, peeled & finely diced
1 Red Bell Pepper, finely diced
6 + 2 Tsp. Vegan Red Curry Paste
1 1/4 C Split Red Lentils, rinsed
3 C PC Brand Plant-Based Chik'n Broth
400ml Full Fat Coconut Milk
Himalayan Salt & Cracked Pepper
GARNISH - Thinly Sliced Red Onion, Fresh Cilantro, Cream, Chilis, Lime

Directions

Begin heating the coconut oil, EVOO, pepper flakes, garlic, ginger, and chilis, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle together for about 30 + seconds before adding the onion, pepper, and carrot. Season with a good pinch of both salt & pepper, stir, and cook those veggies about 7 minutes.
Make a well in the center of the pot and drop in the 6 tsp. curry paste. Let it sizzle in the center for a minute or so before stirring it in to the veggies, seasoning with another good pinch of salt, and continuing to cook for another 4 - 5 minutes, stirring as needed. Add the lentils and another good pinch of salt. Stir and continue to cook for another 3 minutes. Pour in the broth and coconut milk and bring your soup to a boil. Once boiled, add 1/4 tsp. salt along with the last 2 tsp. curry paste & reduce the heat to a simmer.

Cover with a tilted lid and simmer 20 minutes, or until lentils are soft and fully cooked. Use an immersion blender to pulse the soup a few times. You don't want it fully blended, but blending some of it will intensify the flavours and make the soup a bit creamier versus chunkier.
Taste and adjust salt if desired. Garnish your bowls with onion, fresh cilantro, lime, & additional chilis if you like it nice and spicy. ENJOY!

HAPPY VEG

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Stove-Top Cheesy Broccoli Shells

1/5/2025

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Stove-Top Cheesy Broccoli Shells

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 + Servings

What You Need

450g Large Shell Pasta
4 1/2 C Broccoli Florets
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
1 C Whipping Cream, room temperature
1/3 C 2% Milk, room temperature
1 Tsp. Dry Mustard Powder
1 C Monterey Jack with Jalapenos, shredded
2 C Extra Old Cheddar, shredded
Himalayan Salt & Cracked Pepper

Directions

Bring a large pot of cold, generously salted water to a boil and leave covered.
Begin heating the butter, EVOO, garlic, and pepper flakes in a large skillet set to just below medium. Once heated, stir and let the garlic sizzle for about 30 seconds. Add the onions and a good pinch of both salt & pepper. Stir and continue to cook until the onions are soft, 7 - 9 minutes. Pour in the cream & milk, and wait for the sauce to start bubbling up at which point you'll whisk in your dry mustard powder. At the same time, drop your florets in to the boiling water and blanch them for a couple minutes until bright green and gorgeous. Strain the broccoli directly to the skillet with the cream and season with a good pinch of salt.
At this time, drop your pasta in to the boiling water. Reduce the temp of the skillet to a simmer and let that simmer away as your pasta cooks, stirring as needed. Once the pasta is almost al dente, strain it directly to the skillet with the sauce which will still be quite loose. Stir to combine everything in the skillet and let the pasta cook in the cream sauce for another 5+ minutes until the sauce has thickened up and noodles are perfectly al dente.
Turn off the heat and add both the cheeses along with a good ladle full of the hot pasta water. Start tossing everything together to melt the cheese in to the sauce. Continue tossing until the sauce is creamy and both cheeses have fully emulsified. Add additional pasta water if needed / desired for a creamier consistency. Taste and adjust your salt 7 pepper to your liking.
Serve and ENJOY!

HAPPY VEG

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Spicy Red Pesto Skillet Beans

1/3/2025

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Spicy Red Pesto Skillet Beans

Prep Time: 15 Min
Cook Time: Approx. 30 Min

Yields: 2 Servings (Main)

What You Need

3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
Good Pinch Red Pepper Flakes
3 Tsp. Harissa Paste
1 Yellow Onion, finely diced
1 Tbsp. Fresh Basil, torn / chiffonade
1 Tbsp. Tomato Paste
540ml can Salt-Free White Beans, drained & rinsed
2/3 C White Wine ( I used Pinot Grigio)
2/3 C + PC Plant-Based Chik'n Broth
1/2 Lemon
1/2 C Grana Padano, finely shredded
2 + Tbsp. Store-Bought Red Pesto
Himalayan Salt & Cracked Pepper
GARNISH / SERVE - Grilled Bread, Crumbled Feta Cheese, Lemon, Fresh Parsley, Basil, Pepper Flakes

Directions

Begin heating the garlic, EVOO, and harissa paste in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for 30 + seconds before adding the onion and a good pinch of both salt & pepper. Stir and cook a few minutes before folding in the fresh basil and continuing for another minute or so. Drop in the tomato paste and let that sizzle up before stirring everything together and continuing to cook for about 3 - 4 more minutes.

Add the white beans and season once again with salt & pepper. Stir and let the beans come to temperature in the skillet, about 2 -3 minutes. Pour in the wine and let that simmer off until reduced by 2/3. Next, pour in the broth and season once again with a good pinch of salt & pepper. Reduce the heat to a simmer and let the beans cook 15 + minutes until tender with most fo the liquid having been cooked out. You still want a little saucy action. During the 15 minutes, if the beans start looking dry, add some more broth to keep them saucy and simmering.
Turn off the heat and fold in the juice from the 1/2 lemon, prepared pesto, and grana padano. At this point, taste and determine if you want to add additional pesto for more flavour. If not, adjust your salt to to your liking and set the beans aside a moment to grill your bread.
Garnish the skillet with crumbled feta cheese, a slice or two of lemon, some fresh parsley, and some fresh basil too. Scoop / spoon the beans on to your grilled toast and ENJOY!

HAPPY VEG

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with Pesto Meatballs