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Potato Recipe Links <3

1/13/2022

BREAKFAST

Potato Hash Skillet
www.thehappyveg.ca/recipes/potato-hash-skillet
Potato, Feta, & Chive Egg Muffins
www.thehappyveg.ca/recipes/potato-chive-feta-egg-muffins

SOUP

Creamy Potato Soup
www.thehappyveg.ca/recipes/creamy-potato-soup
Potato, kale & White Bean Soup
www.thehappyveg.ca/recipes/white-bean-potato-kale-soup

TACOS

Mediterranean Potato Tacos
www.thehappyveg.ca/recipes/mediterranean-potato-tacos
Potato Tacos with Roasted Corn Pico
www.thehappyveg.ca/recipes/july-04th-2018

CASSEROLE

Potato Lasagna
www.thehappyveg.ca/recipes/potato-lasagna
Potato Leek Au Gratin
www.thehappyveg.ca/recipes/potato-leek-au-gratin

LOADED

Caprese Hasselback Potatoes
www.thehappyveg.ca/recipes/caprese-hasselback-potatoes
Poutine Jacket Potato
www.thehappyveg.ca/recipes/poutine-baked-potato

INTERNATIONAL

Patatas A Lo Pobre
www.thehappyveg.ca/recipes/patatas-a-lo-pobre
Melting Patatas Bravas
www.thehappyveg.ca/recipes/melting-patatas-bravas

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Mini Bean & Cheese Enchiladas

1/11/2022

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Mini Bean & Cheese Enchiladas

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 20 Mini Enchiladas

WHAT YOU NEED

20 Street Taco Corn Tortillas
398ml Refried Beans - Medium Heat
1/2 Bunch Green Onions, sliced & separated light & dark portions
2x 227g Simply Organic Green Enchilada Sauce
1 1/2 C Monterey Jack Cheese, shredded
Fresh Cilantro - Garnish
Feta Cheese - Garnish
Chipotle Mayo - Garnish
Sour Cream - Garnish

DIRECTIONS

Preheat oven to 375 F. As the oven is warming up, wrap the street taco tortillas in tinfoil and place them into the oven to warm up. Keep them in until the shells are malleable for rolling up. (About 7ish minutes)
Empty the contents of the refried beans in to a small pot set to medium low. Keep covered until warmed through.
Cover the bottom of a shallow, rectangular baking dish, with some of the enchilada sauce. Next, spoon about a half Tbsp. of the refried beans into the taco following by a Tbsp. of the shredded cheese. Roll the tortillas up and place them seam side down in the baking dish. Continue until all tortillas are rolled and nestled in the dish.

Pour the remainder of the enchilada sauce over the enchiladas entirely, spreading if needed to coat the entire dish. Sprinkle with remaining 1/2 C cheese and the light portions of the green onions.
Cover and bake 15 minutes. Remove cover and continue to bake 10 - 15 until cheese is melty and bubbly. Remove from oven and set on to a wire cooling rack for at least 5 minutes. Sprinkle the dish with some of the reserved green onions and fresh cilantro.
Serve each portion with any of the optional garnish - crumbled feta, fresh cilantro, reserved green onion, chipotle mayo & sour cream. ENJOY!

HAPPY VEG

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Broccoli Cheddar Pot Pie

1/8/2022

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Broccoli Cheddar Pot Pie

Prep Time: 20 Min
Chill Time: 30 + Min
Cook Time: 40- 45 Min

Yields:

WHAT YOU NEED

CRUST

1 ¼ C AP Flour
½ C Cold, Unsalted Butter, cut into cubes
½ Tsp. Sea Salt
6 - 8 + Tbsp. Ice Cold Water

FILLING

1/4 C Unsalted Butter
Drizzle EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
3 cloves Garlic, crushed & minced
2 Russet Potatoes, peeled & cut in to cubes
5 C Fresh Broccoli Florets
2 Heaping Tbsp. AP Flour
2 1/2 C PC Brand Plant-Based Chicken broth
1 C Marble Cheddar, shredded
1 C Extra Old White Cheddar, shredded
1/2 C Whipping Cream, room temp
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp + Sea Salt
1/2 Tsp. Red Pepper Flakes
Cracked Pepper
1 Large Free-Range Egg

DIRECTIONS

CRUST - Whisk together the flour and salt in a medium sized bowl. Add the cold butter to the bowl and cut it into the flour using a pastry cutter until flour looks crumbly. Fold in ice cold water 1 Tbsp. at a time until a loose dough is formed. Use your hands to finish folding it together and transfer the dough to a floured surface. Mold the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes.
STEW - Begin melting the butter together with the EVOO, garlic, and pepper flakes in a 12" skillet. Once heated, let the garlic sizzle without browning for about a minute before adding the onion, celery, and a good pinch of salt and pep. Stir and cook 4 minutes. Add the potatoes and a splash of plant based chicken broth. Season with salt and pep, cover, and cook for 5. Add the broccoli, season again with salt and pep, and add another splash of broth. Return cover for 3 - 4 minutes.
Stir in the flour until it has coated everything. Pour in the chicken broth making sure to break up any clumps of veggies and scraping the bottom of the skillet as well. Let the stew come to a boil and once boiled, add 1/2 tsp. sea salt, reduce heat to medium low, cover, and cook for 10 minutes.
Remove from heat and stir in the marble, old cheddar, and parsley until melted and combined. Finish by pouring in the cream. Taste and adjust salt if desired. Set skillet aside to finish crust.
Preheat oven to 425 F

Take your dough out of the fridge and place it on a heavily floured surface. Flour your rolling pin and roll out the dough until it is about a 1/2" larger than the skillet on all sides. Place the dough over the skillet, roll the edges inside, and use a fork to crimp all the way around. Cut two slits in the center of the pot pie to allow steam to escape.
Whisk together the egg and a splash of cold water. Brush the egg mixture over the entire crust.
Place the pot pie in to the oven to bake for 20 - 25 until golden brown. Make sure to put a baking sheet on the rack underneath to catch any spillage that might occur.
Remove pot pie from oven and set on to a wire cooling rack for 10 minutes.
Crack into the crust and serve each portion of pot pie with some freshly chopped parsley. ENJOY!

HAPPY VEG

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White Bean Stew with Feta & Dill Biscuit

1/5/2022

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White Bean Stew with Feta & Dill Biscuits

Prep Time: 30 Min
Cook Time: 50 - 55 Min

Yields: 6 + Servings

WHAT YOU NEED

BISCUITS

1 3/4 C AP Flour
5 Tbsp. Cold Unsalted Butter
1 C 2% Milk (Any milk / plant based milk should do outside of fat free.)
1 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/2 Tsp. Sea Salt
1/4 C Feta Cheese, crumbled
2 Tbsp. Fresh Dill, chopped
TOPPING - 1 Tbsp. Unsalted Butter, 1 clove Garlic, crushed, fresh dill

STEW

1/4 C Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
1 Bunch Green Onions, sliced & separated light & dark
2 stalks Celery, diced
1 Carrot, peeled & chopped
4 cloves Garlic, crushed & minced
2 Russet Potatoes, peeled & cut in to cubes
540ml can White Beans, drained & rinsed
2 Heaping Tbsp. AP Flour
3/4 C White Wine
2 C PC Brand Plant-Based Chicken Broth
1 Hard Cheese Rind (Grana, Romano etc.)
1 Tsp. Dried Thyme
1 Tsp. Onion Powder
1/2 Tsp. Red Pepper Flakes
1 Tsp. Vegeta Seasoning
1/4 C Whipping Cream
Sea Salt
Fresh Dill & Parsley - Garnish

DIRECTIONS

Begin melting the butter with the EVOO, pepper flakes, and dried thyme in a large skillet set to medium heat. Once melted, add the onion, celery, carrot, light portions of green onions, and a good pinch of salt & pepper. Stir and cook 5 minutes. Add the potatoes and season once again with salt & pep. Reduce heat slightly, cover, and cook for 5 minutes. Remove cover and stir in zucchini & garlic. Continue cooking another 3 - 4 minutes.
Add the white beans and let them come to temperature before stirring in the flour. Continue to stir until all of the flour has been absorbed. Pour in the white wine and give everything a good stir including the bottom of the skillet. Let the wine cook for a couple of minutes until nice and reduced. Add the plant-based chicken broth and let the stew come to a boil. Once boiled, stir in the vegeta, onion powder, and your hard cheese rind. Reduce heat to medium low, cover, and simmer for 12 minutes.
In the meantime, Whisk together the flour, salt, baking powder, and baking soda in a medium sized mixing bowl. Grate the cold butter in to the bowl and begin working it together. Pour in the milk and stir until a wert dough is formed. Stir in the feta and fresh dill. Dough should be sticky, don't worry. This biscuit recipe is honestly so simple and easy.
Preheat oven to 425 F
Stir most of the dark portions of the green onions in to the stew and pluck out the cheese rind. Transfer the stew to a greased, large, rectangular baking dish (at least 9" x 13"). Drop 2 Tbsp. sized biscuits in rows of 4 until you have 12 equally spaced apart biscuits.

Bake at 425 F for 10 minutes.
Melt the butter for the biscuit topping in the microwave with the smashed clove of garlic and some fresh dill. Remove the stew from the oven and brush each biscuit with the butter. Sprinkle them with sea salt and return the stew to to the oven. Continue baking 8 - 10 minutes until biscuits are golden brown on top.
Remove and set on to a wire cooling rack for 10ish minutes.
Serve each bowl with a biscuit or two and garnish each serving with reserved green onions and some fresh dill. ENJOY!

HAPPY VEG

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R E C I P E S

Potato Recipe Links <3

BREAKFAST

SOUP

TACOS

CASSEROLE

LOADED

INTERNATIONAL

Mini Bean & Cheese Enchiladas

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Broccoli Cheddar Pot Pie

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

White Bean Stew with Feta & Dill Biscuit

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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