Blog Archives

White Cheddar, Leek & Scallion Mash

1/31/2025

0 Comments

White Ched, Leek & Scallion Mash

Prep Time: 20 Min
Cook Time: 20 Min

Yields: 4

What You Need

6 Yellow Fleshed Potatoes + 1 Tsp. Himalayan Salt
1/2 C Whipping Cream
2 Tbsp. Unsalted Butter
2/3 C Extra Old White Cheddar, shredded
1/4 C Fresh Parsley, chopped
1/4 C Starchy Potato Water
3 Small Leeks, light parts only, chopped & thoroughly washed (Approx. 2 Cups Chopped)
1/2 Bunch Green Onions, sliced & separated light & dark
2 Tbsp. EVOO + 1 Tbsp. Unsalted Butter
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Himalayan Salt
Cracked Pepper
GARNISH - Butter, Pea Shoots, Green Onions

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 the taters to a boil and once boiled, you'll cook them between 13 - 16 minutes until fork tender and perfectly cooked. Check them often with a fork after about the 13 min mark. Prior to straining, reserve 1/4 C of the starchy tater water.
Add the cream and 2 Tbsp. butter to a small, covered pot set to low and leave covered.
Begin heating the 2 Tbsp. EVOO, 1 Tbsp. butter, pepper flakes, and garlic, in a non-stick skillet set to just below medium heat. Once heated, stir everything together and let that sizzle for about 45 seconds before adding the leeks, light portions of the green onions, and a good hit of both salt & pepper. Cook the leeks for approximately the same amount of time it it takes to finish your taters. Alternately, until they're soft. A little browning is ok but if you notice they're really browning up, reduce your heat a touch to ensure they cook through without burning. Season them with a pinch of salt and pepper and remove them from the heat.

Turn off the heat to the burner with the potatoes, strain them, and return them to the pot on the burner that is now off. Pour in the starchy tater water & hot cream / butter and start mashing them with a potato masher until creamy, but don't overwork them. Some chunks are wonderful in my opinion! Next, using a rubber spatula, fold in the dark green portions of the green onions, cooked leeks, parsley, white cheddar, and 1/2 tsp. salt just until combined. Taste and adjust the salt to your liking prior to service.
Add the potatoes to a serving bowl and make a well in the center. Drop in heaps of butter and garnish the taters with green onions, pea shoots, & additional white cheddar if you have it handy. ENJOY!

HAPPY VEG

0 Comments

Mini Meatball Pastina-ish

1/28/2025

0 Comments

Mini Meatball Pastina-Ish

Prep Time: 30 Min
Cook Time: 40 Min

Yields: 4 Servings

What You Need

MEATBALLS

340g Impossible Beef
1 Piece of Bread, chopped in to very small pieces or torn up
Splash 2% Milk
1 Large, Free-Range Egg
2 cloves Garlic, crushed & minced / pressed
3 Tbsp. Fresh Parsley, finely chopped
1 Tsp. Dried Basil
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Himalayan Salt
Cracked Pep

SOUP

3 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 Tsp. Red Pepper Flakes
5 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1 Shallot, finely diced
4 stalks Celery, finely diced
2 Carrots, peeled & finely diced
1 Orange Bell Pepper, finely diced
1 C White Wine ( I used Pinot Grigio)
4 C Pres. Choice Plant-Based Chik'n Broth
2 C Water
1 x Hard Cheese Rind
3/4 C Small Pasta (Risoni, Stelline)
2/3 C Grana Padano, finely shredded
3 Tbsp. Fresh Parsley, chopped
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Fresh Parsley, Grana Padano, Pepper Flakes

Notes

When it comes to the pasta shape, you don't want anything larger than orzo.
When I ate the soup, the meatballs were super tender and lovely. However, if you'd like them to retain much more texture, fold them in right at the end and let them come to temp immediately prior to serving.

NOODS - If you cook the noods in the broth, they're inevitably going to keep bloating. Make sure you're serving the entire batch, or close to it. If you have leftovers, I LOVED it nice and thick, but you could thin it out with broth when reheating.
Alternately, cook them separately and fold them in at the end just until warm which would keep their texture better.

Directions

Meatballs - Add the bread to a mixing bowl followed by a splash or two of milk. Work the milk and bread together and let it sit together a couple of minutes before adding everything else and mixing together until combined. Using a teaspoon measure, scoop the mixture on to your cutting board until it's all gone and you've got between 45 - 50 meaty piles. Line a baking sheet with parchment and roll each pile in to a mini meatball, setting them on to the tray as you complete them. Once finished, cover and set aside.

Soup - Begin heating the EVOO, butter, garlic, and pepper flakes in a large pot set to just below medium. Once heated, let everything sizzle together for about 45 seconds before adding the shallot, onion, carrot, celery, bell pepper, and a generous pinch of both salt & pepper. Stir and cook 8 - 10 minutes until veggies are mostly soft. If you notice browning, reduce the temp in your pot a touch. Pour in the wine along with another good pinch of both salt & pep, and let that simmer off until mostly reduced before adding the broth and water. Bring the soup to a boil and once boiled, add the cheese rind and half teaspoon salt. Cover with a tilted lid, reduce to a simmer, and let that cook about 25 minutes.
Preheat your oven to 425. Once preheated, get your meatballs in to the oven to bake. Let them cook about 7 minutes, flip, and continue another 7 - 10 until fully cooked with some browning on the outside. Set them on to a wire cooling rack and cover them until your soup is ready for the meatballs.
Back to the soup, after the 25 minutes, use a slotted spoon and scoop all of the veggies in to your vortex blender. Watch out for the cheese rind! Alternately, you could scoop the veg in to a bowl and puree using an immersion blender. Blend until smooth and return this thick veggie mixture back in to the soup. Bring the soup back to temperature / simmering before stirring in your pasta. Cook according to package directions or until tender. Stir in the meatballs while the pasta cooks to bring those back to temp. Once your pasta is cooked, turn off the heat and stir in the grana padano and parsley. Pluck out the cheese rind, taste your soup, and adjust salt if needed / desired.
Serve each bowl garnished with heaps of grana padano and fresh parsley. ENJOY!

HAPPY VEG

0 Comments

Pesto & Pepper Bucatini Bolognese

1/26/2025

0 Comments

Pesto & Pep Buc Bolognese

Prep Time: 25 Min
Cook Time: 2 + Hours

Yields: 4 + Servings

What You Need

454g Dry Bucatini Pasta
My Perfect Pesto Recipe

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

1/4 C EVOO
1 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed & minced
5 sprigs Fresh Thyme
1 Yellow Onion, finely diced
1 Shallot, diced
2 stalks Celery, finely diced
1 Carrot, peeled & finely diced
3 Bell Peppers (not green), finely diced
340g Beyond Meat Beef
2 Tbsp. Tomato Paste
1 C White Wine (I used Pinot Grigio)
3 Pres. Choice Plant-Based Chik'n Broth
1 C 2% Milk, room temperature
1 x Hard Cheese Rind
1/2 C Grana Padano, finely shredded
1/4 C Fresh parsley, chopped
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Burrata, Grana Padano, Fresh Basil

Directions

Begin heating the EVOO, garlic, pepper flakes, and thyme, in a large skillet set to just below medium heat. Once heated, let everything sizzle together for about a minute, stirring as everything sizzles away. Next, add the onion, shallot, carrot, celery, and all of the bell peppers. Season generously with salt & pepper, and let those veggies cook down about 10 - 12 minutes stirring occasionally.

Make a well in the center of the pan and drop in the Beyond Meat. Start breaking it down in to crumbles as it browns and let it cook about 5ish minutes before stirring everything together. Make another well, drop in the tomato paste and let that sizzle about a minute before stirring everything together in the skillet once again. Continue to cook another minute or so before pouring in the wine and letting it rapidly simmer until reduced by at least half. Pour in your broth & milk and bring the sauce to a boil. Once boiled, add the 1/2 tsp. salt and the cheese rind, reduce to a simmer, and cook for a minimum of 1 and a half hours. You should be looking at a thick, rich looking meat sauce. Continue to cook if needed to reduce appropriately. Pluck out the thyme sprigs and cheese rind prior to adding your pasta.

While the sauce simmers, prepare the pesto according to the recipe provided. Alternately, you could use your favourite store-bought brand.
With 30 minutes or so left on the sauce, bring a large pot of cold, generously salted water to a boil. once boiled, add your bucatini and cook to just about al dente perfection. Once cooked, strain directly to the skillet with the sauce and start tossing it to combine everything and coat those noods. Let the skillet continue to simmer another couple of minutes, tossing until the noodles are perfectly cooked & saucy.
Turn off the heat and add the parsley, grana padano, and at least 2/3 of the pesto. Ladle in some pasta water and toss until everything is combined and gorgeous. Taste and adjust the salt / pepper if needed and also, add additional pesto if desired.
Serve up your portions and garnish with grana padano and fresh basil. Tear open some burrata and drizzle with EVOO. Season with a pinch of salt, pepper, and pepper flakes. ENJOY!

Quick Garlic Baguette

I whipped this up ever so quickly and it did the trick. You could always grill some toast and rub it down with garlic, or buy your fave store-bought garlic bread. Here's what I did;

I used half a long, French baguette and cut it open. Drizzle the open parts with EVOO and season with salt, garlic powder, pepper flakes, dried oregano, some finely shredded grana, and a few pinches of fresh parsley. Get them on a baking sheet and broil until the bread is crisp on top and golden brown. Slice and serve!

HAPPY VEG

0 Comments

Giant Stuffed Russets

1/24/2025

0 Comments

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

0 Comments

It's Burger Night - Guacamole Burgers

1/21/2025

0 Comments

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

0 Comments

Broccoli Cheddar Mashed Taters

1/17/2025

0 Comments

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

0 Comments

Cremini Cheddar Melt Toasties

1/14/2025

0 Comments

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

0 Comments

Garlic Bucatini with Pesto Meatballs

1/12/2025

0 Comments

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

0 Comments

Pesto Grilled Cheese

1/11/2025

0 Comments

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

0 Comments

Cheesy Tomato Baguettes

1/9/2025

0 Comments

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

0 Comments

<<Previous

R E C I P E S

White Ched, Leek & Scallion Mash

What You Need

Directions

HAPPY VEG

Mini Meatball Pastina-Ish

What You Need

Notes

Directions

HAPPY VEG

Pesto & Pep Buc Bolognese

What You Need

Directions

Quick Garlic Baguette

HAPPY VEG

Giant Stuffed Russets

What You Need

Notes

Directions

HAPPY VEG

Guacamole Burgers

Guac Burgers

Notes

Directions

HAPPY VEG

Broccoli Ched Mashed Taters

What You Need

Directions

HAPPY VEG

Cremini Cheddar Melt Toasties

What You Need

Directions

HAPPY VEG

Garlic Bucatiniwith Pesto Meatballs

What You Need

Directions

HAPPY VEG

Pesto Grilled Cheese

What You Need

Directions

HAPPY VEG

Cheesy Tomato Baguettes

What You Need

Directions

HAPPY VEG

Archives

Jonathan - Happy Veg

Categories

Garlic Bucatini
with Pesto Meatballs