Directions
 HAPPY VEG
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 | Mixed Berry Loaf with Citreve Grapefruit GlazePrep Time: 20 Min Cook Time: 45 Min + |
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Notes
- These are the websites I used for inspiration on the loaf. 1. https://easyrecipesfromhome.com/ 2. allrecipes.com
- Originally, I had sliced grapefruit on the loaf but they scorched in the oven. I ended up plucking them off and making an emergency glaze with regular sugar as I had no icing sugar. I used this idea from google when I asked "can I make a glaze without icing sugar?) and it saved my loaf!
- Alternately, if you have a good icing sugar glaze recipe, go with that but make sure to include the smashed freeze-dried grapefruit. it brought a welcome tang / sourness to the sweet loaf.
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Directions
- Preheat your oven to 350 F
- In the meantime, cream together the eggs, vanilla, white & brown sugars in a medium sized mixing bowl using an electric mixer. Once whipped together, fold in the butter & buttermilk and whip again until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Pour half the wet mix in and start folding it together. Then, add the remaining wet mix and mixed berries until combined.
- Spray a standard loaf pan with cooking spray and then transfer the batter to your pan. Spread out the batter as best you can to make it even and tap the pan off the counter / table a few times to settle everything.
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- Bake for 45 + minutes until a toothpick or dry spaghetti noodle comes out clean. Once it's cooked, remove and set onto a wire rack while you prepare the glaze.
- Over low heat, add the sugar, butter, milk, and vanilla. Whisk until combined and let cook over low for a few minutes until thickened up. Whisk in the crushed grapefruit and continue to stir for a minute or so until thickened and glossy. Remove from heat.
- Transfer your loaf to your serving plate and pour over your glaze. Let the glaze set before slicing and serving up with whipped cream and fresh berries. ENJOY!
- Remaining loaf can be wrapped and refrigerated for a few days.
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HAPPY VEG
 | Smashed Broc Grilled Chz SammiesPrep Time: 15 Min Cook Time: 25 Min (Approx) Yields: 2 Sammies |
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Notes
- To be honest, my shredded cheese measurements are an approximate. I didn't measure unfortunately, but like, use as much yummy cheese as your heart desires lol
- It's imperative that the cheese be shredded for a good grilled cheese. It melts faster and ensures you don't overcook the outside waiting for the inside to melt. Also, shred your own cheese and don't use pre-shredded cheese.
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Directions
- Preheat your oven to 425 F
- In the meantime, bring a pot of cold water to a boil. Once boiled, drop in your florets for 4 - 5 minutes maximum until bright green and on their way to being nice and tender. Strain the florets and once they've drained off well, add them to a mixing bowl with a good drizzle of EVOO, some of the meat & potatoes seasoning, salt, and cracked pepper. Toss to coat the florets and then transfer them in a single layer to a parchment lined baking sheet. Use a standard 8 oz drinking glass to gently smash the florets on the tray.
- Bake for 7 minutes, remove, flip carefully, and continue for another 6 - 7 minutes until they've developed a nice colour and are fully tender. Set the tray onto a wire rack as you prepare your sandwiches.
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- Slather one side of each slice of bread with margarine. On the inside, start with a slathering of cream cheese on the bottom followed by some of the shredded marble. Divide the smashed broccoli between both sandwiches and then top with shredded aged Scottish ched and more marble.
- Heat a non-stick pan to just below medium. Get your sammies in the skillet and fry until gorgeously golden, flip, and continue until the other side is golden and crisp. Your cheese should be melty at this point.
- Remove from the skillet, slice in half and ENJOY!
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HAPPY VEG
 | Can I just start off by saying, I've definitely had my fair share of flops and almost there's in the past few weeks. Super humbling you guys lol but every time something doesn't work, it's an opportunity to learn. It also means I've definitely had some time to play in the kitchen which is always a good thing. At first glance, this gorgeous, golden crusted pot pie looks like a winner, doesn't it? In almost every way, it most certainly was. I think this one stung because the filling / crust were delicious, but there was one small flaw that I couldn't overlook which made it impossible for me to post this as a successful recipe. What happened you ask? I overcooked the potatoes....that minor detail derailed the entire recipe you guys. I also forgot to add the mixed vegetables until I had already prepared the crust for the top which was especially annoying. At that point however, I already knew I had messed up so I wasn't any more upset lol |
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 | If you look at the picture on your left, it's unfortunately obvious that I overcooked the taters. I boiled them for a couple minutes too long and by the time I started heating them in the skillet, they started mashing as I moved them around. To say I was ticked would be an understatement as I had just butchered another recipe that ended up hitting the trash lol I decided to continue anyways and topped the skillet off with my puff pastry sheet. I trimmed the edges and used that to fill in the sides the pastry didn't quite cover. I brushed the entire thing with an egg wash, sliced it in the center to allow steam toe scape, and shoved it in the oven to bake until gorgeously golden. After some time, it came out in all of its golden glory and I cracked my way through the crust to serve myself up a piece. |
When I took my first taste, I was super disappointed that the potatoes were overcooked because the flavour was kind of exactly what I had expected. Creamy, comforting, and especially delish with that golden pastry crust. Man was I conflicted about this one. It tasted absolutely delicious, but the fact that the filling turned to mash meant that this wasn't entirely a success. Worst of all, when I heated the leftovers up in the oven the following night, I actually enjoyed it even more than I did the day prior. What a bummer that it was so delicious, but technically incorrect. I wouldn't post a recipe that didn't work the way I intended, even if it was delicious.
So that's that. I will 100% give this another go without overcooking the potatoes and then share it with you guys. Like I said, super delicious but just technically incorrect. It happens, especially in my kitchen lol
So that's that. I will 100% give this another go without overcooking the potatoes and then share it with you guys. Like I said, super delicious but just technically incorrect. It happens, especially in my kitchen lol
HAPPY VEG
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 | Sausage & Potato Soup with |
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Notes
- The cheesy puff pastry was SO YUMMY! I topped the soup with them and admittedly, they did inevitably get a bit soggy as I cut through them which I personally didn't mind. They were giving chik'n and dumpling vibes. You could always serve them on the side to keep them nice and crispy throughout service.
- I also probably should've poked the puff piles with a fork to keep them from getting so huge, but honestly, I enjoyed them so much it didn't really matter to me. Tots up to you.
Directions
- Begin heating the EVOO, butter, garlic, and pepper flakes in a large, deep non-stick skillet / soup pot set to just below medium. Once heated, stir and let everything sizzle together for about a minute before adding the shallot, onion, carrot, celery, 1 Tsp. Meat & Potatoes seasoning & a good pinch of both salt & pepper. Let those veggies cook about 15 minutes, stirring as needed until softened but not entirely tender. Reduce your heat if you notice any deep browning of your veg.
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- Make a well in the center of the pot / skillet and crumble in your sausages. Season with salt & pepper and stir / flip as the sausages cook up for a a couple minutes before stirring everything together and continuing to cook another couple mins. Add the potatoes and a generous hit of both salt & pepper. Stir and cover the skillet for 5 minutes.
- Preheat your oven to 400 F
- Pour in the broth and make sure to scrape the bottom of your skillet / pot for any flavour bits. Bring the soup to a boil and once boiled, add the remaining Meat & Potatoes seasoning, Garlic Plus, and vegeta. Stir, reduce to a simmer, and cover with a tilted lid for 20 - 25 until your taters are tender.
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- For the puff pastry, cut it in half widthwise, and then cut those in half as well leaving you with four strips. Cut each strip into 3 equal sized squares leaving you with 12 in total. On a parchment lined baking sheet, arrange 4 different piles of 3 pieces of the puff pastry. Whisk together your egg with some cold water and brush the puff pastry piles with your egg wash.
- Bake for 17 - 20 minutes until fluffy, crispy and golden. Remove and top each one with some shredded cheddar & return to the oven until melty.
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- Once your taters are tender, turn off the heat and fold in the cream, cheese(s), and fresh parsley. Taste and adjust your salt if needed / desired. Cover and set aside for 5 + minutes.
- For service, serve up your creamy soup and garnish with your puff pastry, extra shredded cheddar if desired, and some sprinkled parsley. ENJOY!
- Remaining soup can be refrigerated for up to 4 days in an airtight container.
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HAPPY VEG
 | Blueberry Buttermilk Oat PancakesPrep Time: 15 Min Cook Time: 15 - 20 Min Yields: 9 x 1/2 C Sized |
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Notes
- Here are the two recipes I used for inspiration 1. https://sallysbakingaddiction.com/buttermilk-pancakes-recipe/ 2. https://sugarspunrun.com/buttermilk-pancakes/
- My addition of oats made the pancakes more dense than fluffy, but that was perfectly delicious to me. Removing the oats would likely make the pancakes more fluffy and the batter a bit looser as one would expect.
- I fried mine in non-stick spray but found I had to use a lot of it. I'd recommend trying butter instead and adding as needed for each batch of pancakes.
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Directions
- Whisk together all of the dry ingredients in a mixing bowl until combined. Next, whisk together the wet ingredients excluding the frozen blueberries. Pour the wet into the dry and start folding it together. Add the frozen blueberries and continue to fold together until combined. The batter will be thick but also fluffy.
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- Preheat a non-stick skillet to just below medium and then use either butter or cooking spray. Once heated, use a 1/2 C measure to scoop the batter into the skillet. Use a rubber spatula if needed to scrape out the measure. Work in batches of 3 - 4 depending on the size of your skillet. Do your best to sort of flatten out the batter (the batter is admittedly quite thick) as it cooks for a couple of minutes until golden brown. Flip, gently press down on each pancake, cover the skillet, and continue to cook another couple minutes until golden and cooked through. Transfer the cooked pancakes to a plate and cover as you continue. Cook until batter is completely used up.
- For service, serve up a 2 - 3 pancakes smothered in maple syrup, whipped cream, fresh berries, and crushed walnut chunks for crunch. ENJOY!
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HAPPY VEG
 | Spicy Vegetable Noodle SoupPrep Time: 15 Min Cook Time: 55 - 60 Min Yields: 4 + Servings |
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Directions
- Using either a large, deep non-stick skillet OR a soup pot, begin heating the butter, EVOO, garlic, and pepper flakes on just below medium heat. Once heated, stir and add the onion, celery, bell pep, carrot, 1 Tsp. Adobo seasoning, and a generous pinch of salt & cracked pepper. Stir and cook those veggies for about 15 minutes until mostly tender. Some crisp is still ok for the sake of our soup. Add the tomato paste and stir that in. Cook for another couple minutes to bring out the tomato paste's intensity.
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Shop The Seasonings
- Get your hands on these fantastic Primal Palate Seasonings using the links below. Use code "thehappyveg" for 10% off your first order!
- MEAT & POTATOES - market.foodsocial.io/products/meat-potatoes-seasoning?_pos=1&_psq=primal+palate+meat&_ss=e&_v=1.0&sca_ref=7240561.CoPRFmiBtUrSHH&sca_source=Food Social
- ADOBO SEASONING - market.foodsocial.io/products/adobo-seasoning?_pos=24&_sid=1f2a95077&_ss=r&sca_ref=7240561.CoPRFmiBtUrSHH&sca_source=Food Social
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- Pour in the broth and bring your soup to a boil. Once boiled, stir in the remaining Adobo seasoning, meat & potatoes seasoning, white beans, and vegeta seasoning. Reduce to a simmer and cover with a tilted lid for 20 minutes.
- Remove your cover and stir in the Acini Di Pepe, kale, and a good pinch of both salt & pepper. Continue to simmer, stirring as needed to keep the noodles from clumping until they're perfectly al dente . cooked. Once they're ready, ( about 15ish), turn off the heat and fold in the grana padano and fresh parsley. Taste your soup and adjust the salt / pepper if needed.
- Serve your bowls garnished with additional grana and a sprinkle of parsley. ENJOY!
- Remaining soup can be stored in an airtight container for up to 4 + days.
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HAPPY VEG
Shop The Necessities
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Sometimes, i find my absolute favourite snacks kind of come to me when I'm not really trying to put something spectacular together. Isn't that always the case? The more we put into something, the bigger the chances it won't work but when we kind of just fool fart around, magic happens. I just wanted to share this little snack inspiration with you guys from the other night.
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- Heat your according to package directions for the frozen taters. Add the taters to a parchment lined baking sheet, drizzle with EVOO, and season with salt, pepper, and pepper flakes. Toss to coat and once preheated, cook until golden and cooked through.
- Remove the tray and top with as much shredded cheese as your heart desires along with the sliced pickles. Return the tray to the oven until cheese is melty.
- Remove and top with diced onions, a sprinkle of pep flakes, and a drizzle of Baja sauce. ENJOY!
- I'll write up an actual recipe for this in the coming weeks. I'm also thinking some crispy chik'n bites would make this extra yummy. I'll play around with it, but in the meantime, this snack hit the spot.
HAPPY VEG
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 | Kale, Roasted Sweet P & Quinoa SaladPrep Time: 15 Min Cook Time: 30 - 35 Min Yields: Approx. 6 Servings |
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Notes
- Sorry for the wonky measurements on the vinaigrette. I ended up feeling like I needed another half batch of the vinaigrette once I had finished & dressed the salad. Make sure to taste it once finished and adjust the seasoning to taste.
Directions
- Preheat your oven to 400 F
- Add your quinoa to a pot and fill with water according to package directions. I seasoned mine liberally with salt. Cook according to package directions. Once cooked, remove from heat and leave covered for 5 ish before fluffing with a fork and letting cool for the salad.
- In the meantime, peel and chop your sweet potatoes into small cubes ( about 1/3") and add them to a mixing bowl. Drizzle with EVOO and season liberally with salt, pepper, and pepper flakes. Toss until coated and transfer to a parchment lined baking sheet. Once your oven is preheated, bake for 15 minutes, flip, continue for another 10, flip, and finish with another 5+ minutes until they have some nice colour and are tender. Remove and set the tray on a wire rack to cool as you assemble everything for the salad.
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- For the vinaigrette, I added everything to a liquid measure and whisked vigorously until combined.
- Once your quinoa and sweet p's are cooled but not completely cold, let's assemble. To a large mixing bowl, I added 4 Cups cooked quinoa, the kale, red onion, and roasted sweet p's. I poured over the vinaigrette and tossed until combined. I served my salad right away and it was delicious, but it was also delicious the next day from the fridge. Make sure to keep it in an airtight container and it should last 4 days.
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HAPPY VEG
 | A good grilled cheese sandwich is not only nostalgic, but always super satisfying. Crispy, toasty bread, and gooey, melty cheese in every satisfyingly delicious bite. There's really nothing to fault with a good grilled cheese, but there's always ways to play around with it to make it extra scrumptious. Pickles and cheddar are kind of like a craving for me. One might argue it's more of a pregnancy craving lol, but I'd say it comes to me out of nowhere, and suddenly, I just want pickles and cheddar. That's what made me throw this beauty together. What makes a good grilled cheese for me? I like my bread TOASTY TOASTY, like, perhaps almost to the point of being a touch overcooked. The char against the gooey cheese is a vibe. The cheese obviously matters too. It has to be the right cheese to be melty and gooey delicious. The wrong cheese can ruin everything imo. |
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What You Need & Directions
I like to use a non-stick, I just find it's the best option for a grilled cheese. I also recommend a grill pan, but this time I did the non-stick. Also, a grilled cheese is probably the ONLY time I use Margarine as I never have soft butter available. |  |
- Heat your non-stick to just below medium. In the meantime, slather one side of each slice with margarine and build your sam. Start with the aged cheddar on the bottom followed by the sliced pickles and a sprinkle of pep flakes. Next, lay some thinly sliced onions and top with the aged marble and fresh dill. Close it up and let's fry. I also sprinkled pep flakes on the buttered sides of the bread.
- Fry your sandwich on both sides until gorgeously crisp. You can cook yours to your desired crisp level. Also, to ensure the inside is melty, after frying, you may need to reduce your temp and keep the sammie cooking at a lower temp to ensure gooey melty vibes.
- Once melty, slice it up and devour. That crispy, tangy pickle against the crusty bread, melty cheese, and zippy onion and dill is such a divine bite. This is one sammie I'll be going back to time and time again, and I'm sure you will too!
HAPPY VEG
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