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Meatball Mushroom Stroganoff

1/30/2023

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Meatball Mushroom Stroganoff

Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

400 g Dry Egg Noodles
Fresh Parsley

MEATBALLS

340g Impossible Beef
1/4 C Cooked Brown Rice
2 cloves Garlic, smashed & minced
2 Tbsp. Fresh Parsley, finely chopped
4 sprigs Thyme, leaves removed & minced
1/4 Tsp. Sea Salt
Cracked Pepper

SAUCE

1/4 C Unsalted Butter
2 Yellow Onions, halved & sliced thin
4 cloves Garlic, smashed & minced
227g Cremini Mushrooms, sliced
5 sprigs Thyme, leaves removed
2 1/2 Tbsp. All Purpose Flour
1 Tbsp. Worcestershire Sauce
3/4 C White Wine
1 1/2 C PC Brand Plant-Based Chikn Broth
2 - 4 Tbsp. Full Fat Sour Cream
1/2 Tsp. Dried Rosemary
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. + Sea Salt

DIRECTIONS

MEATBALLS - Combine everything together for the meatballs in a medium sized bowl. Form in to 8 equal sized balls, about 2 - 2 1/2 Tbsp. each. Once formed, line them on a baking sheet sprayed with cooking spray.

AIR ROAST - Set the temperature to 400 F. Air roast for 10 minutes, flip, and continue another 5 - 10 minutes until brown and cooked through.
BAKE - Preheat oven to 400 F. Bake for 10 minutes, flip, and continue for another 10ish minutes or until browned and fully cooked.

Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed. Cook the noodles to desired doneness once the sauce is nearly completed. Strain but do not rinse.

SAUCE - In the meantime, begin heating the butter, pepper flakes, thyme, and rosemary, in a large skillet set to just about medium. Once heated, let everything sizzle for 30 seconds or so before adding the sliced onions. Season with sea salt & cracked pepper, stir, and cook about 6 minutes. Turn down the heat if the onions start browning. Next, add the creminis along with another good pinch of salt and cracked pepper. Cook until mushrooms have released their liquid and cooked down, about 5 - 6 more minutes.
Stir in the flour until absorbed and continue to stir and cook another 2 minutes. Add the Worcestershire sauce & wine, scraping the bottom of the skillet to release any crusty bits. Simmer until wine is mostly reduced before pouring in the broth. Let the sauce come to a boil and once boiled, add 1/4 tsp. sea salt, reduce heat to medium low, and add the meatballs to the skillet. Let the sauce simmer for 10 - 15 until reduced to a nice, creamy sauce. Make sure to flip the meatballs around as the sauce simmers to keep them nice and moist.

Remove the skillet from the heat. Start by adding 2 tbsp. sour cream. Taste, and adjust salt / additional sour cream if desired.
For service, start by plating some of the cooked egg noodles. Spoon over a couple meatballs and some of the creamy sauce. Sprinkle with pepper flakes & chopped, fresh parsley. Serve with a dollop of sour cream as well for some extra richness. ENJOY!

HAPPY VEG

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Refried Bean & Hominy Enchiladas

1/27/2023

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Refried Bean & Hominy Enchiladas

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

WHAT YOU NEED

12 - 14 x 6" Soft Corn Tortillas
2 x 215ml Red Enchilada Sauce
170g Extra Old White Cheddar with jalapenos, shredded (Sub Monterey Jack, Old Cheddar)
EVOO
1 Red Onion, diced
2 Jalapenos, 1 seeded & diced, 1 sliced in to rounds
700ml White Corn Hominy, drained & rinsed
398ml Refried Beans
PC Plant-Based Chikn Broth
1 Tbsp. Tomato Paste
1 1/2 Tsp. Mexican Chili Powder
1 Tsp. Garlic Powder
1 Tsp. Cumin
1/2 Tsp. Dried Oregano
1/2 Tsp. Chipotle Powder
Himalayan Salt
GARNISH - Sour Cream, Fresh Cilantro, Tajin. Green Onions, Salsa Verde, Feta, Diced Onions

DIRECTIONS

Empty the refried beans in to a small, covered pot. Cook on low until needed.
Begin heating a couple tablespoons of EVOO in a medium sized skillet set to just below medium heat. Once heated, add half the diced onions and half of your seasonings. Stir and cook 4 minutes. Add the diced jalapeno and a pinch of salt. Continue to cook another 3 minutes.
Add the hominy to the skillet along with the tomato paste, remaining spices, and a splash of the plant-based chikn broth. Season with salt & continue to cook, stirring occasionally, for another 5 ish minutes until the hominy has softened. Taste and season with salt to your liking.
Preheat oven to 375 F while you assemble.

Depending on the brand of tortillas you use, you may need to heat them to make them malleable. Make sure they can be rolled without splitting prior to assembling.
Pour enough enchilada sauce to coat the bottom of a 9" x 13" dish. For assembly, place your tortilla on your surface and smear about a Tbsp. of refried beans followed by a scoop or two of the hominy mixture. Sprinkle a little of the cheddar over the hominy and roll the enchilada up. Place the rolled enchiladas folded side down in to the sauced dish. Continue until you have them all rolled and nestled in to your baking dish. It's ok if you have to cram them in a little bit.

Pour the remainder of your enchilada sauce over the enchiladas making sure to coat them entirely. Sprinkle the entire dish with the remaining cheddar, reserved red onions, and sliced jalapenos.
Bake covered for 30 minutes. Remove cover and continue to bake for 15ish until cheese is melted and bubbly. Remove and set on to a wire cooling rack for a few minutes before serving up.
Garnish with some / all of the recommended garnishes. ENJOY! <3

HAPPY VEG

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Sausage & Sundried Tomato Ragu with White Beans

1/25/2023

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Sausage & Sundried Tomato Ragu with White Beans

Prep Time: 25 Min
Cook Time: 2 Hours

Yields: 4 + Servings

WHAT YOU NEED

4 Beyond Meat Hot Italian Sausages
400g Dry Conchiglie Pasta (Shells)
2 Tbsp. EVOO
2 Tbsp. Sundried Tomato Oil
1/2 Tbsp. Pepperoncini In Oil
1 Large Yellow Onion, diced
2 stalks Celery, diced
2 Carrots, peeled & diced
1 Red Bell Pepper, diced
4 cloves Garlic, crushed & minced
1/2 210ml Jar Sundried Tomatoes in Oil, chopped
540ml Salt-Free White Beans, drained & rinsed
1 Tbsp. Tomato Paste
1 C White Wine
2 C + PC Brand Plant-Based Chikn Broth
796ml San Marzano Tomatoes
5 Sprigs Fresh Thyme, leaves removed
Handful Fresh Basil
2 Bay Leaves
1 Tsp. Dried Oregano
1/4 C Whipping Cream, room temperature
1/2 C Grana Padano, grated
1/2 Tsp. + Himalayan Salt
Cracked Pepper
Fresh Parsley / Basil - Garnish

DIRECTIONS

Begin heating the EVOO, sundried oil, pepperoncini, garlic, dried oregano, thyme, and sundried tomatoes, in a large, deep skillet set to just below medium. Once heated, stir and let everything sizzle for 30 seconds or so before tearing up and sprinkling in the fresh basil. Let that go another 30 seconds before adding the onion, carrot celery, bell pepper, and a good pinch of both salt and pepper. Reduce heat slightly and cook 6 - 7 minutes, stirring occasionally.
Push all of the veggies to one side of the skillet. Slice open the sausages and remove the outer casing. Crumble the sausages in to the skillet on the side without the veggies. Season with salt & cracked pep and cook until lightly browned, stirring to ensure even cooking.

Once browned, stir in the tomato paste and cook for another 2 minutes. Return the heat to just below medium and pour in the wine. Let that sizzle and simmer until mostly reduced. Now, add the broth & san marzano tomatoes and use your stirring tool to smash / break up the whole tomatoes a bit. Wait for the sauce to come to a boil and once boiled, add the bay leaves, white beans, and the 1/2 tsp. salt. Reduce heat to medium low and simmer uncovered for 1 1/2 hours +, adding additional chikn broth if needed to allow the sauce to continue to cook without burning or reducing too much. Stir in the cream and bring it back to temperature.
With about 15 minutes left, bring a large pot of cold, heavily salted water to a boil. Add the shell pasta and cook to al dente. Strain the pasta directly in to the skillet with the sauce, bringing along some pasta water with you and reserving the pot of water. Continue to simmer on medium low, stirring often until the pasta is cooked to your liking. Remove from heat and pluck out the bay leaves. Stir in the grana padano along with a little more pasta water to bring everything together. Taste and add additional salt / pepper if desired.
For service, enjoy a serving with some fresh basil / parsley, a sprinkling of pepper flakes, and some grated grana padano. ENJOY!

HAPPY VEG

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Saffron Risotto Balls (Arancini)

1/21/2023

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Saffron Risotto Balls

Prep Time: 20 Min
Chill Time: 1 Hour +
Cook Time: 10 Min

Yields: 12 - 14 Arancini

WHAT YOU NEED

2 C (or more) Leftover Saffron Risotto, chilled overnight. (Saffron Risotto Recipe - www.thehappyveg.ca/recipes/saffron-risotto
Oil For Frying
12 - 14 Tsp. Pizza Mozzarella, shredded
Italian Breadcrumbs
All Purpose Flour
1 Large, Free-Range Egg
Sea Salt & Cracked Pepper
OPTIONAL for SERVICE - Tomato Sauce for Dipping, Balsamic Reduction, Fresh Herbs

DIRECTIONS

Wet your hands before beginning. Take 2 1/2 Tbsp. of the risotto in to your hands and roll it in to a ball shape. Cup the ball in your hand and use your opposing hand to press in to the center, creating a space to stuff cheese. Stuff about a tsp. of shredded mozz in to the center and carefully roll back in to a ball shape. Place the formed balls on a parchment lined baking sheet. Once you're finished, (12 - 14 balls), place the tray in the fridge for 30 + minutes to firm up.
Set up a breading station. Sprinkle 1/2 C + all purpose flour on a small plate and season with salt & pepper. Next, whisk together the egg and a splash of water in a small bowl. Finally, pour some Italian seasoned breadcrumbs on a plate, about a cups worth. You may need more.
Once chilled, remove the arancini balls and set them next to your breading station. Start by rolling them in flour, shaking off any excess. Dip them in the egg mixture and drop them in to the breadcrumbs, rolling them around to coat entirely. Return the breaded arancini to the baking sheet. Continue until all of them are breaded. As I stated, you may end up needing more crumbs, so be prepared. Back in to the fridge for 30 minutes.
In a small pot, begin heating your frying oil on medium heat. You want enough oil to submerge the balls. Test the oil by dropping in some crumbs until it rapidly bubbles. You're ready to fry. Carefully drop in the arancini, one at a time, making sure not to crowd the pot. (3 - 4 max at a time). Fry 3 - 4 minutes, flipping at least once as they fry to ensure even browning. Once they're golden brown, transfer them to a paper towel lined plate and season them immediately with salt. Continue until you've fried the desired amount of arancini.
Serve with tomato sauce, balsamic reduction, grated grana padano, and / or fresh herbs.

NOTES - You can freeze any arancini balls you don't want to cook right away. Keep them in an airtight container for up to a month, but not too much longer than that.

HAPPY VEG

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Kale & Barley Soup

1/18/2023

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Kale & Barley Soup

Prep Time: 25 Min
Cook Time: 55 Min

Yields: 4 + Servings

WHAT YOU NEED

3 Tbsp. EVOO
1/2 Tbsp. Pepperoncini In Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
1 Red Bell Pepper, diced
1/2 Bunch Green Onions, sliced
1 Carrot, peeled & sliced in to rounds
2 stalks Celery, diced
4 C Fresh Green Kale, chopped
3/4 C Dry Pot Barley, rinsed
1 Heaping Tbsp. Tomato Paste
1/2 C Dry White Wine
1 L PC Brand Plant-Based Chikn Broth
3/4 C Passata
1 1/2 C Water
4 Sprigs Fresh Thyme, leaves removed
Handful Fresh Basil, torn
1 Tsp. Fresh Savoury, chopped
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Dried Rosemary
1/2 Tsp. + Sea Salt
Cracked Pepper
Grana Padano - Garnish

DIRECTIONS

Begin heating the EVOO, pepperoncini, garlic, thyme, savoury, and rosemary, in a medium / large pot set to just about medium heat. Once heated, stir and let everything sizzle for 30 seconds before adding the onion, green onion, celery, bell pepper, carrot, and a generous pinch of both salt and pepper. Stir and cook 7 - 8 minutes until veggies have started to become tender. Make a well and drop in the fresh basil. Let the basil heat up for 30 seconds before stirring it in to everything else for another minute.

Add the tomato paste and cook for a minute or so before adding the wine. Simmer the wine until almost reduced. Now, add the passata, broth, and water, and bring the soup to a boil. Once boiled, add the barley and 1/2 tsp. sea salt. Reduce the heat to medium low, cover, and simmer for 20 minutes. Remove cover and continue to simmer another 15 - 20 until barley is plump and cooked. Add the kale and another good pinch of salt. Cook until wilted. Stir in the fresh parsley, taste the soup and add additional salt / pepper if desired.
For service. enjoy your soup garnished with a healthy dose of grated grana padano and some grilled bread. ENJOY!

HAPPY VEG

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Spicy Cheddar Potato Pancakes

1/15/2023

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Spicy Cheddar Potato Pancakes

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 6 - 8 Pancakes

WHAT YOU NEED

EVOO + 2 Tbsp. Unsalted Butter
4 Yellow Potatoes, peeled & shredded (approx. 2 C Shredded)
3 Tbsp. A P Flour
1/2 Jalapeno, seeded & minced
1/2 Yellow Onion, shredded
3/4 C Habanero Cheddar, shredded
1 Large, Free-Range Egg
1/4 Tsp. Red Pepper Flakes
1/2 Tsp. + Sea Salt
GARNISH - Sour Cream, Shredded Habanero Cheddar, Sliced Jalapenos, Sliced Green Onions

DIRECTIONS

After shredding the potatoes, make sure to squeeze the liquid out of them using a kitchen towel or cheese cloth. Add the potatoes to a mixing bowl along with the flour, onion, cheese, jalapeno, egg, pep flakes, and 1/2 tsp. sea salt. Stir until combined.
Begin heating a non-stick pan filled with enough EVOO to coat the bottom of the skillet and the unsalted butter on just below medium heat. Once bubbly and heated, drop in heaping 1/3 cup sized scoops of the mixture in to the hot skillet, making sure not to crowd them. Press them down gently to flatter them out a little and let them go until crispy and golden brown, about 3 minutes. Flip and continue to cook until golden brown. Transfer to a paper towel lined plate and season them liberally with sea salt. Continue until all pancakes have been cooked.

For service, garnish 2 or 3 pancakes with a dollop of sour cream, additional shredded cheese, green onions, and sliced jals for extra heat. ENJOY!

HAPPY VEG

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Gnocchi Bourguignon

1/11/2023

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Gnocchi Bourguignon

Prep Time: 20 Min
Cook Time: 1 Hour

Yields: 4 Servings

WHAT YOU NEED

300g Dry Gnocchi
4 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 Carrots, peeled & sliced in to rounds
250g Pearl Onions, peeled & kept whole
227g Cremini Mushrooms, sliced
3 Tbsp. A P Flour
1 1/2 Tbsp. Tomato Paste
1 Tbsp. Browning Sauce
2 C Wine (Red Preferred, White Acceptable)
2 C PC Brand Plant-Based Beef Broth
5 Sprigs Fresh Thyme, leaves removed
2 Tsp. Fresh Savoury, chopped
1/2 Tsp. Red Pepper Flakes
1 Tsp. Dehydrated Onions
2 Bay Leaves
1/2 Tsp. + Sea Salt
Cracked Pepper
Fresh Parsley

DIRECTIONS

Begin heating a large skillet on just about medium heat with the butter, pepper flakes, minced garlic, 1/2 the savoury, dehydrated onion, and thyme. Once heated and melted, let everything sizzle for about 30 seconds - 1 minute, stirring often. Add the onion, pearls, carrots, and a generous pinch of both salt & pepper. Stir and cook for 7+ minutes until some browning has occurred on the pearls. Add the creminis, remaining savoury, and a good pinch of salt & pep. Stir and cook until mushrooms have released liquid and shrunk a bit.
Stir in the tomato paste & browning sauce. Let that go another minute or so before stirring in the flour. Make sure it has been fully absorbed and then continue to cook another minute or two, stirring to ensure the flour has been dispersed.
Pour in the wine, scraping the bottom of the skillet to release any brown bits. Let the wine simmer until reduced by half. Add the broth and wait for the bourguignon to come to a boil. Once boiled, reduce the heat to medium low, add a few more (optional) sprigs of thyme, 1/2 Tsp. sea salt, and the bay leaves.
Simmer uncovered for 40 - 45 minutes until reduced, rich, and gorgeous. Now, add the dry gnocchi and cook until plump and delicious. Taste the sauce and adjust the salt / cracked pepper to your liking. Pluck out the bay leaves & thyme sprigs.
For service, enjoy your serving with a sprinkling of fresh parsley. You can eat this with cooked rice, mash, or on its own with a few slices of good bread for dipping. ENJOY!

HAPPY VEG

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Potato Recipes for Every Month

1/8/2023

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JANUARY

Winter is a time for hearty, comforting, filling AF eats. I like things that are rich and creamy, starchy, carby, and just like, satisfying. Thankfully, potatoes love a creamy, cheesy bath to bake in just as much as they like a rich, creamy soup to swim in. Here's a couple January tater recipes.

Potato Chowder

Even hearing the word chowder, I know I'm in for something that's going to fill me up and leave me ready for a night on the couch underneath a blanket, and I like that. My Potato Chowder is the perfect January meal because it's incredibly luscious and rich. It's full of veggies like cauliflower, leeks, and hearty potatoes, swimming in the creamiest, most flavourful broth.

Nothing says cozy like a warm bowl of soup, but with a little cream, it also screams comfort vibes.

www.thehappyveg.ca/recipes/potato-chowder

Potato Leek Au Gratin

I can't think of a dish more suitable to filling that need for something rich and decadent than a nice au gratin. Leeks and potatoes play very nicely together and when they're bathed in velvety cream, they're the perfect match.

My potato leek au gratin is everything you love about a winter comfort dish; layers of tender, delicious potatoes, a deliciously creamy sauce reduced in the oven until thick and decadent, and a cheesy combination of melty mozzarella and nutty gruyere. Fu<king delicious and absolutely designed to have you loosening up those drawstrings and taking a breather afterwards.

www.thehappyveg.ca/recipes/potato-leek-au-gratin

FebrUAry

As I mentioned earlier, winter is a time for food that will leave us filling cozy, full, and ready to take on that wretched winter weather. Potatoes are so versatile in that you can really create any rich, wintery dish with them that will be delicious.

Potato Lasagna

No one can deny the allure of a lasagna, especially in the winter. Layers of love, carbs, and cheese, essentially, happiness. Potatoes make the perfect starchy substitute for noodles in this otherwise traditional lasagna recipe that also features a "meat" sauce, creamy, flavourful ricotta filling, and melty mozzarella.

This dish screams comfort for two reasons; one, it's layers of friggen potatoes, two, it's layers of friggen potatoes. How can you deny the happiness that comes from consuming so many layers of tender, delicious taters smothered in sauce and cheese.

www.thehappyveg.ca/recipes/potato-lasagna

Potato Cauli Pot Pie

Personally, I find pot pie to be one of the most satisfying and wonderful things to eat in the winter. First, you've got this glorious crust, like, fu<king glorious right? There's something so utterly satisfying about smashing my fork through that layer of golden goodness, y'all should try it. Second, a pot pie filling is intended to be rich, creamy, and full of stick to your ribs goodness.

My Potato Cauli Pot Pie has the easiest crust recipe that gets so golden brown, it's divine. The filling is as stated, lots of cubed taters, lots of tender cauliflower, and lots of comfort vibes.

www.thehappyveg.ca/recipes/creamy-potato-cauli-pot-pie

MarCh

I actually hate March if I'm being honest. It's like, c'mon already, bring on the spring! It's weird because I've seen warm Marches, and I've seen bittery cold ones. For that reason, here's two recipes that kind of take you in either of those two directions.

Mixed Potato Au Gratin

We talked about this already but let's go at it again. Au gratin potatoes are defs in my top 3 most comforting dishes to eat when it's bitterly cold out. They're creamy, rich, and so filling, perfect for a cozy night in.

This version is special because it features sweet potatoes as well which were magical paired with cream, thyme, and onions. Just the tiniest hint of sweetness along with their super smooth texture, they were the perfect addish. Oh, and like, cheesy AF.

www.thehappyveg.ca/recipes/mixed-potato-au-gratin

Potato Bruschetta

This recipe screams bring on spring. It's still baking potatoes which will warm up your kitch if the weather is cool, but it's also a fresh, light, and flavourful hello to the warmer weather ahead. It might eat on the lighter side, but it doesn't skimp on flavour.

AprIl

Ok, we're really feeling those spring vibes now y'all. We want fresh, we want light but also comforting and delicious, and we want potatoes. Although spring technically falls in March, it's April when we really start to get that springtime buzz. It's also when local produce starts to pop up, welcoming us to the warmer months.

Potato Leek Soup

Whenever I think of Potato Leek Soup, often times, I'm thinking about something creamy and rich. This particular Potato Leek Soup is more of a Spring vibe because we've skipped the cream in favour of a lighter broth. My Potato Leek Soup features loads of potatoes and some beautiful pesto to give the broth a light, herby taste. It's delicious and perfect for spring time eats.

www.thehappyveg.ca/recipes/potato-leek-soup

MaY

Another glorious spring month full of warmer weather. May is lovely because it's warm, but not too gross and humid. It's also a great time for fresh produce, eating lighter but still delicious dishes, and getting outside as often as we can.

Patatas En Salsa Verde

This skillet of tender, fondant potatoes is imo, the perfect spring dish. When I think of Spring, I think of trees blooming again, grass growing, plants coming back to life, etc., all of which are green and full of life. My Patatas En Salsa Verde is kind of like a mashup of traditional fondant style potatoes, with a little Spanish inspiration. They're absolutely delicious, full of green goodness, and give off major spring time vibes.

www.thehappyveg.ca/recipes/patatas-en-salsa-verde

JuNE

The official first day of summer falls in June which means fresh, delicious eats. June is one of my favourite months because the temps start to get warmer without getting gross as they often tend to do here in Windsor Ontario, Canada. It's the start of warmer months and good times, and yummy potato recipes.

Oil & Vinegar Tater Salad

This recipe is the perfect summer side dish because it's light, flavourful, and delicious. It's also only 6 ingredients to create this yummy summer tater salad inspired by a recipe my old boss created. I really enjoyed the fresh, vinegary pop with every bite of this salad. It's a nice switch up from your typical mayo based tater salad.

www.thehappyveg.ca/recipes/oil-vinegar-potato-salad

Smashed Tater Tacos

These smashed tater tacos were one of my favourite taco recipes to date. First of all, smashed potatoes are life, no one can deny that, and shoved inside tacos, that's what I'm talking about.

These tacos are total summer vibes because they're vegan, fresh, and delicious. That gorgeous cabbage screams summer eats with its stunning purple hue and topped off with fresh greens, they're the perfect summer taco.

www.thehappyveg.ca/recipes/smashed-tater-tacos

juLy

We're knee deep in summer now y'all. It's hot, we're using our oven minimally, and we're looking for fresh, light eats featuring potatoes. I hate summer in all honesty, but I love all of the summery recipes you can create.

Pesto Potato Caprese Paninis

It doesn't get summerier than a pesto + caprese pairing. Fresh, herbaceous pesto, juicy tomatoes, melty mozzarella, it screams summer. Now, this IS a potato post so naturally, I slipped in some taters. A quick roast on some thinly sliced taters provides the most delicious crisp, perfect for wedging in to our sammie for something a little extra special.

Lunch or dinner, my Pesto Potato Caprese Paninis are total summer vibes.

www.thehappyveg.ca/recipes/5-cheese-broccoli-rice-casserole

Mediterranean Potato Tacos

Summer is all about fresh eats and this Mediterranean twist on tater tacos is total summer vibes and absolutely delicious. Tender, pan fried potatoes, seasoned with vinegar, Greek seasoning, and pepper flakes, creamy red pepper hummus, fresh, Mediterranean style salad, and roasted zucchinis. A little tangy feta crumbled over top to seal the deal and these tacos are ready to go!

www.thehappyveg.ca/recipes/mediterranean-potato-tacos

auGust

I'm not going to pretend that August isn't ridiculously hot outside. Here in Windsor, the humidity is astonishingly high and the temperatures are usually hovering around 35 degrees. With that being said, fall is coming so enjoy those summer eats while you still can.

Potato Rice Burritos

A burrito might not scream summer to you at first glance, but I've skipped using the oven entirely for this recipe, sparing you the house-heating warmth of running the oven in the depths of summer. You're welcome.

Crispy, pan fried & perfectly seasoned taters, black beans, microwavable rice, fresh guacamole, and a hot sauce / salsa combination. That fresh guac is like, summer in every delicious bite and these babies are ready in under 20 minutes.

www.thehappyveg.ca/recipes/potato-rice-burritos

SeptEmber

September is the month of fall which is always a fave of mine. The wretchedly hot weather is relaxing a bit and we're feeling that cool, crispness that fall brings. Leaves are changing and falling around us, helping us say goodbye to summer in the most beautiful way.

Pinto Bean & Corn Queso Jackets

First of all, feast your eyes on the beauty of this jacket tater. How stunning with all of those gorgeous colours. I like this recipe for September because it works in duality with itself. It's fresh, colourful, and inviting, perfect for those of you who can't let summer go. Secondly, jacket potatoes are so hearty and comforting, perfect as we approach the cooler temps.

Stuffed with Mexican pinto beans, a cheesy corn queso, greens, and Tajin for that pop of citrus.

www.thehappyveg.ca/recipes/pinto-bean-corn-queso-jacket-potatoes

ocTober

October is the month of Halloween, one of my favourite holidays of the year. Although I don't quite dress up and go out anymore, I miss it lol October also happens to be cold and typically, rainy. We need eats that are perfect for watching the rain outside while being cozy on the couch.

Poutine Potatoes

When I said we need eats that are cozy and comforting, of course I'd select my Poutine stuffed Potatoes. It doesn't get better than poutine, a Canadian delicacy renowned for being dumpy and comforting.

Skip the french fries and stuff a baked potato with poutine vibes. Squeaky, pillowy cheese curds, piping hot gravy, and a perfectly roasted tater. It's a match made in food heaven.

www.thehappyveg.ca/recipes/poutine-baked-potato

novEmBer

November is like, kind of a horrible month really. No holiday's to celebrate, usually cold, shitty weather, it's not anyone's fave month I'm sure. What could make a less than stellar month better you ask? Hearty, comforting potato recipes.

Cheesy Gnocchi, Cauli, & Broccoli Skillet

First of all, cruciferous veggies are at their peak in the winter time so this recipe makes perfect sense. Second of all, it's so utterly cheesy and creamy, it's honestly to die for.

What I love about this is it almost makes you think for a quick second that you might be eating something good with all the delicious cauli & broccoli. But just as quickly, you're reminded of how luxuriously rich and delicious this dish is. Also, gnocchi is made from potatoes so fight me on this one.

www.thehappyveg.ca/recipes/gnocchi-cauli-broccoli-cheese-skillet

Potato, Kale & Ravioli Lasagna

Layered dishes are almost always guaranteed to be hearty and rich, and my Potato, Kale & Ravioli Lasagna is no exception. Layers upon layers of tender, cheese stuffed raviolis, roasted, thinly sliced taters, and kale. Then, it's up to our decadent & delicious béchamel to fill in the blanks. So freaking rich and wonderful y'all.

www.thehappyveg.ca/recipes/potato-kale-ravioli-lasagna

decEMbeR

Now here's a month that has plenty of things to celebrate. Christmas & New Years often take up the entirety of the month, but one things for sure, potatoes will be involved. Whether it's the perfect app for a get together, or a big, fat, comforting breakfast, taters will be there.

Potato Hash Skillet

Cozy weekends in require the best eats imo, easy, but also just like my Potato Hash Skillet. You get your dose of necessary veg action. You get those gloriously crisped up taters. You get eggs, and you get a complete, delicious AF meal that's as easy as can be, super duper flavourful, and perhaps your new favourite brunch dish?

www.thehappyveg.ca/recipes/potato-hash-skillet

French Onion Fondant Potatoes

Ok, so these are definitely in my top 3 favourite potato dishes I've ever made. Rich and deeply flavoured from the caramelization of the onions, melty cheese, notes of thyme, and the most appropriate amount of heat. Anyone you serve these to will legit die of euphoria, I kinda guarantee it.

www.thehappyveg.ca/recipes/french-onion-fondant-potatoes

That's it folks. Proof that taters can do it all. Any season, any day, any time, taters for the win.

HAPPY VEG

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Potato & Rice Burritos

1/6/2023

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Potato & Rice Burritos

Prep Time: 20 Min
Cook Time: 10 Min

Yields: 4 Burritos

WHAT YOU NEED

4 x 12" Burrito Tortillas
540ml can Salt-Free Black Beans, drained & rinsed
2 x 250g Mexican Style Microwavable Rice Pouches (Alternately, 3ish cups of cooked rice of choice)
4 Yellow Potatoes, chopped in to larger chunks
1 Tsp. Cumin, Chipotle Powder, Mexican Chili Powder, Garlic Powder
1/4 Tsp. Dried Oregano
Sea Salt, EVOO
GUAC - 2 Avocados, 1/2 Roma Tomato, chopped, 1/2 Red Onion, diced. 1 Tbsp. Fresh Cilantro, chopped, 1/2 Lime, juice & zest, 1/4 Tsp. + Sea Salt
1 C + Monterey Jack with Jalapenos, shredded
Salsa Verde
Hot Sauce
Fresh Cilantro

DIRECTIONS

Mash the avocados in a small mixing bowl. Add everything else, stir, and taste. Adjust salt if desired. Slice some limes and press them on the top of the guac before covering tightly with plastic wrap. Refrigerate until needed.
In a large, non-stick skillet, begin heating a few Tbsp. of EVOO on just about medium heat. Once heated, add the potatoes along with all of the seasonings. Stir to coat the taters and season liberally with sea salt. Stir and cook until nice and toasty brown and fully cooked through. This will take about 15 - 20 minutes. Taste and season liberally with sea salt.
Prepare the microwaveable rice according to package directions.

Assemble the burritos. Begin by splitting the rice between the 4 burritos. Next, sprinkle over 1/4 of the can of black beans per burrito. Split the browned taters between the burritos followed by a good sprinkling of the monterey. Spread some of the guac, salsa verde, a sprinkle of fresh cilantro, and a few (optional) dashes of hot sauce. Fold in the sides of the burritos followed by folding the bottom over the filling, tucking it in gently. Then, just roll until nice and tight.
Heat a grill pan on just about medium. Once heated, spray the burritos with cooking spray and grill them for a couple of minutes per side until crispy with gorgeous grill marks.
Serve & ENJOY!

HAPPY VEG

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French Onion Soup

1/4/2023

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French Onion Soup

Prep Time: 25 Min
Cook Time: 1 Hour 30 Min (approx)

Yields: 4+ Servings

WHAT YOU NEED

3 Tbsp. EVOO
2 Tbsp. Unsalted Butter
3 Lbs. Onions, halved & sliced thinly. I used 2 Red, 2 White, and 2 Yellow. But just aim for 3ish pounds)
3 cloves Garlic, crushed & minced
3 Tbsp. AP Flour
2 L PC Plant-Based Beef Broth
1/2 C White Wine
1/4 C Sherry
5 Sprigs Fresh Thyme, leaves removed
1 Tsp. Dehydrated Onions
2 Bay Leaves
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Sugar
1/2 Tsp. + Sea Salt
Cracked Pepper
8 - 10 Slices off a Fresh Baguette
1 1/4 C Gruyere, shredded
Fresh Parsley - Garnish

DIRECTIONS

Begin heating a deep, non-stick skillet / pot with the EVOO, butter, pepper flakes, thyme, dehydrated onions, and garlic, on just about medium heat. Once heated, let everything sizzle while stirring for 30 seconds or so before adding all of the onions, a generous pinch of sea salt and cracked pepper, and the bay leaves. Reduce the heat a tiny bit and let those onions caramelize. This process can take 40 minutes or longer, just keep an eye on them and don't over stir them. You're looking for deep caramelized colour, not browning. If they're browning too much, reduce the heat slightly and let them continue. Season with sea salt and the recommended sugar halfway through their cook time.

Once you're comfortable with their level of caramelization, sprinkle in the flour and stir until those onions are nice and coated. Continue to stir for a minute, allowing that flour to cook a bit before pouring in the wine & sherry. Increase the heat a little to bring everything to a nice simmer. make sure to scrape the bottom of your pan while stirring to loosen up any flavourful bits. Once mostly reduced, add the broth and let it come to a boil. Once boiled, add the 1/2 tsp. sea salt along with a good pinch of cracked pepper, stir & cover, reduce heat to a simmer, and simmer 30 + minutes. At this point, remove cover and simmer another 10 - 15 while you prepare the baguettes. Taste the soup prior to service and add additional salt / pepper if desired. Don't forget to pluck out the bay leaves!
Preheat oven to 425 F . Cover a baking sheet in parchment sprayed with cooking spray before laying out your slices of baguette. Top each one with shredded gruyere and season with sea salt & pepper flakes. Bake until cheese is melted nicely.
Serve each bowl of soup with a slice or two of the cheesy baguette and fresh parsley. ENJOY!

HAPPY VEG

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HAPPY VEG

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