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R E C I P E S

35 A+ Potato Recipes plus MY 5 FAVES

2/28/2017

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http://www.msn.com/en-ca/foodanddrink/recipes/35-of-the-best-tater-recipes-ever/ss-AAnCwJl?li=AAggsmr#image=9
Ahhh Potatoes, how I love thee. I am one of the biggest fans of potatoes, I probably eat them at minimum 5 meals a week. They are one of the most versatile vegetables out there. You can boil, bake or roast, mash, fry, or use them in soups, stews, and curries. It's so easy to eat them regularly when you consider how many ways you can prepare them.

I've shared a link to a post about 35 of the best tater recipes. I went through them and decided I had to share them with y'all. Aside from the very few recipes shared containing meat, most of the recipes are vegetarian and can easily be made vegan. Scalloped potatoes, roasted potatoes with accompanying dipping sauces, and several luxurious versions of mashed taters can be found in the link. I dare you to check it out and NOT eat potatoes tonight!

I figure this is a great opportunity to go through some of my old recipes and find my top 5 potato recipes. I've written quite a few recipes with potatoes but there are definitely some that stand out more than others. 

Here are 5 of my favourite potato recipes that I've shared over the last 2 and a half years!
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1. MASHED POTATO CROQUETTES 

http://happyveggie.weebly.com/recipes/potato-croquettes

Crispy on the outside and so utterly creamy and fabulous on the inside, potato croquettes are definitely in my top 5. In this recipe, I've stuffed them with a little cheddar and peas but you can use any kind of cheese you're fond of and any combination of ingredients you're fond of. Potato croquettes are versatile and you can play around with everything until you find the perfect combination. MY RECIPE is simple and satisfying so check it out!



2. EGGPLANT & POTATO CURRY
http://happyveggie.weebly.com/recipes/eggplant-potato-curry

The day potatoes met curry, my heart stood still. I absolutely love the smell and flavour of curry and could eat it everyday. This recipe is great because it's super simple and features fresh eggplant and delicious potatoes swimming in a creamy curry infused sauce. It's so divine, you'll definitely be longing for seconds!
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3. PARSLEY AND MINT POTATO SALAD
http://happyveggie.weebly.com/recipes/parsley-mint-potato-salad

I'm a sucker for a creamy, mayo based potato salad but there are so many versions of traditional potato salad that don't use mayo and are equally as delicious. My vinaigrette version is divine and features the flavours of fresh mint and parsley giving it a beautiful colour and flavour to boot. This salad is a great accompaniment to so many main courses that you will want to have it on hand often!




4. POTATO & PARSNIP GRATIN
http://happyveggie.weebly.com/recipes/potato-parsnip-gratin

I've made plenty of gratins in my day but this one had to be my absolute favourite. A gratin is basically creamy on the bottom, thinly sliced potatoes, and a crispy bread crumb topping. This version includes sweet and delicious parsnips which really take the flavours up a notch. It's every bit as satisfying as it looks so save this recipe in your favourites page!
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5. CREAMY PESTO POTATO SOUP
http://happyveggie.weebly.com/recipes/creamy-pesto-potato-soup

Potato soup is a classic. Creamy and delicious, it's such a simple soup to make. This particular soup gets a flavourful friend in fresh pesto. The pesto really brightens up the soup and gives it a robust, flavourful taste. It's an easy addition that makes a world of difference. 
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Chickpea Avocado Salad Sandwiches

2/27/2017

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Chickpea Avocado Salad Sandwiches



Prep Time: 15 Min


​
  1. Add the chickpeas to a food processor and pulse a few times until broken down but not mush. Transfer the chickpeas to a medium sized mixing bowl.
 
  1. Now add the avocados, mayonnaise, splash vinegar, and about ¼ tsp. each sea salt / pepper to the food processor. Puree until smooth. Pour the creamy avocado sauce over the chickpeas in the bowl.
 
  1. Add the onion, celery, parsley, and pepper flakes to the bowl. Stir everything to fully combine until a creamy, chunky salad is ready to eat. Taste and adjust salt if desired.
 
  1. Now, enjoy as is or spread the salad on to your favourite crusty roll or toast for a delicious sandwich. ENJOY!
                  Grocery List
  • 540ml can Unsalted Chickpeas, drained & rinsed
  • 3 Avocados
  • 1 small to medium Red Onion, diced
  • 1 stalk Celery, diced
  • 1 ½ Tbsp. Mayonnaise
  • ½ Tsp. Red Pepper Flakes
  • ¼ C Fresh Parsley, chopped
  • Splash White Vinegar / Lemon Juice
  • Sea Salt / Pepper
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Potato & Parsnip Gratin

2/22/2017

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Potato & Parsnip Gratin



Prep Time: 20 Min

Cook Time: 45 - 50 Min
​ 
  1. Preheat oven to 425 F
 
  1. In a small sauce pot, combine the butter and EVOO over medium heat. Once melted and bubbly, add the onion, fresh thyme, and pepper flakes. Season with sea salt and cook 5 minutes stirring often.
 
  1. Stir in the milk and cream. Once the sauce boils (about 2 – 3 minutes), reduce the heat and add the garlic & onion powders and vegeta. Simmer stirring occasionally for another 3 – 4 minutes.
 
  1. Add the potatoes and parsnips to a 3qt. baking dish. Pour the creamy sauce over the entire dish covering all the potatoes/parsnips.
 
  1. In a small bowl, whisk together the grated parmesan and bread crumbs. Sprinkle this mixture over the entire dish coating the entire top layer. Place the cubed butter sporadically across the dish.
 
  1. Cover and place in the oven to bake for 25 minutes. Remove lid and continue cooking 10 – 15 minutes until bubbly, brown on top, and fork tender.
 
  1. Remove from oven to cool 5 minutes. Garnish with sprigs of fresh thyme. Serve and ENJOY!
                  Grocery List
  • 6 Medium sized Yellow Potatoes, chopped
  • 5 Parsnips, peeled and diced
 
  • 3 Tbsp. Unsalted Butter
  • 1 Tbsp. EVOO
  • 1 Yellow Onion, diced
  • ½ Tsp. Red Pepper Flakes
  • 1 ½ C 2% Milk
  • ½ C Whipping Cream
  • 6 / 7 sprigs Fresh Thyme + garnish
  • 1 Tsp. Garlic Powder
  • ½ Tsp. Onion Powder
  • 1 Tsp. Vegeta
 
  • 1/3 C Seasoned Bread Crumbs
  • 1/3 C Grated Parmesan
  • 1 Tbsp. Unsalted Butter, cubed
  • Sea Salt
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Simple Roasted Parsnips

2/20/2017

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When parsnips are roasted, they become so wonderfully sweet and delicious. They crisp up so beautifully in the oven and really make a delicious snack / side to a meal.

It's so simple, here's all you need;
  • 5 Parsnips, peeled and chopped
  • EVOO
  • Fresh Thyme
  • Red Pepper Flakes
  •  Sea Salt / Pepper

Preheat the oven to 425 F . Place the chopped parsnips on a baking sheet and drizzle them with EVOO. Sprinkle the tray with pepper flakes and a generous amount of sea salt. Drop fresh thyme sprigs across the sheet and place the parsnips into the oven to bake.

Bake 25 - 35 minutes flipping often to avoid burning. Once crispy on both sides, remove the parsnips from the oven and give them another pinch of sea salt to finish them off.

Serve and ENJOY!

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Barley & Cheese

2/15/2017

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Barley & Cheese



Prep Time: 15 Min

Cook Time: 55 - 60 Min

 
  1. In a medium sized pot, add the pot barley, butter, and sea salt as well as water per package directions. Set to medium high and bring to a boil. Once boiled, reduce heat to medium low, cover, and simmer 30 – 35 minutes. Once cooked, remove from heat and leave covered 5 minutes. Strain, and set aside.
 
  1. Rinse out the same pan and set to medium. Melt the 2 Tbsp. butter and add the flour stirring vigorously to avoid clumping. Once the roux bubbles, reduce heat to medium low and continue stirring often for 5 – 7 minutes. Watch for unwanted browning.
 
  1. Pour in the milk and whipping cream and return the heat to medium. Once boiling, whisk in the turmeric, salt, and white pepper reducing the heat to medium low.  Simmer for about 10 minutes stirring often.
 
  1. Return the heat to medium and begin stirring in the cheese in small batches until all the cheese has been added. Continue stirring until the sauce starts to bubble and remove from the heat.
 
  1. Stir in the cooked barley. Once everything is thoroughly combined, transfer to a serving dish and ENJOY!
                 Grocery List
  • 2 C Pot Barley, rinsed
  • 1 Tbsp. Unsalted Butter
  • 1 Tsp. Sea Salt
 
  • 2 Tbsp. Unsalted Butter
  • 1 Tbsp. AP Flour
  • 1 C 2% Milk
  • ½ C Whipping Cream
  • ½ Tsp. Turmeric
  • ½ Tsp. Sea Salt
  • ½ Tsp. White Pepper
  • 2 ½ C Old Cheddar, shredded
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Roasted Vegetable Penne

2/13/2017

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Roasted Vegetable Penne



Prep Time: 20 Min

​Cook Time: 55 Min
 
  1. Preheat oven to 400 F
 
  1. Toss the zucchini, onion, tomatoes, and pepper together with EVOO in a large mixing bowl. Season with sea salt and pepper flakes and transfer the veggies to a baking sheet.
 
  1. Drop the thyme sprigs along the veggies and place them in to the oven to bake. Bake 35 – 40 minutes flipping often to avoid over browning on veg.
 
  1. While the veggies are roasting, start a large pot of cold water on medium high heat. Once boiled, season liberally with sea salt and add the pasta. Cook to Al Dente per package directions. Strain once cooked.
 
  1. Add the tomato sauce to the now empty large pot and return to the stove on medium heat. Once bubbly, add the cooked pasta and stir to coat the pasta entirely.
 
  1. For service, serve desired amount of pasta and top with a generous scoop of the roasted veggies. Sprinkle with grated parmesan and fresh, chopped parsley. ENJOY!
                  Grocery List
  • 300 g Dry Penne Pasta
  • 2 C Tomato Sauce
 
  • 1 Zucchini, halved lengthwise and sliced
  • 1 Red Onion, halved and sliced in to large chunks
  • ½ Pint Medley Tomatoes, halved
  • 1 Bell Pepper, roughly chopped
  • 6 sprigs Fresh Thyme
  • 1 Tsp. Red Pepper Flakes
  • Sea Salt
 
  • Fresh Parsley, Grated Parmesan - Garnish
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Baked Vegetable Curry

2/9/2017

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Baked Vegetable Curry



Prep Time: 15 Min

Cook Time: 45 - 50 Min

​ 
  1. Preheat oven to 400 F
 
  1. Combine wet ingredients in a medium sized mixing bowl. Add all of the spices except for the salt and whisk vigorously to work everything together.
 
  1. Add the vegetables to a 3 ½ qt. baking dish and pour the seasoned liquids over them. Stir to combine and season with sea salt.
 
  1. Cover with aluminum foil and bake 35 minutes covered. Remove cover and bake 10 – 15 minutes.
 
  1. Remove from oven and sprinkle with fresh, chopped parsley or cilantro. For service, enjoy over your favourite grain. White / Brown rice, barley, or quinoa would work perfectly. 
                   Grocery List
  • 4 servings favourite grain
  • 2 Yellow Potatoes, diced
  • 1 Chinese Eggplant, sliced
  • 546ml can Unsalted Chickpeas, drained & rinsed
  • 1 C Mini Carrots, sliced
  • 1 ½ C Low Sodium Vegetable Stock
  • ½ C 2% Milk
  • ½ C Whipping Cream
  • 2 Tbsp. Curry Powder
  • ½ Tbsp. Red Pepper Flakes
  • ½ Tsp. Fresh Ginger, grated
  • 1 Tsp. Turmeric
  • ½ Tsp. Cumin
  • ¾ Tsp. + Sea Salt
  • Fresh Cilantro / Parsley
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Garden Fresh Guacamole

2/7/2017

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Garden Fresh Guacamole



Prep Time: 15 Min
​ 
  1. Scoop the avocados into a medium sized mixing bowl. Mash using a potato masher (or fork) until mostly mashed. Add the zest of the lemon and half of the lemons juice. Add the remaining ingredients and stir together.
 
  1. Taste and adjust seasoning if desired. Transfer to a serving bowl prior to serving. Serve with multigrain crackers or your favourite dipping snack. 
         
​       Grocery List
  • 4 Ripe Avocados
  • ½ Red Onion, diced
  • ¼ English Cucumber, diced
  • 1 stalk Celery, diced
  • ½ Red Bell Pepper, diced
  • 1 clove garlic, pressed / minced
  • 2 Tbsp. Fresh Parsley, chopped
  • 7 – 10 Basil leaves, torn
  • 1 Lemon
  • ½ Tsp. Red Pepper Flakes
  • ¼ Tsp. Sea Salt +
  • Pinch Pepper +
  • Drizzle EVOO
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Vegetable Tian

2/3/2017

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Vegetable Tian



Prep Time: 20 Min

Cook Time: 45 - 50 Min

​ 
  1. Preheat oven to 425 F
 
  1. Coat a 1 ½ qt. baking dish with EVOO. Beginning from the outer corner, start overlapping the veggie slices around the dish working towards the middle.
 
  1.  Once all of the veggies have been used, drizzle them with more EVOO and sprinkle them generously with sea salt / pepper. Sprinkle over the red pepper flakes and place the fresh thyme in the centre of the dish.
 
  1. Cover and place in to the oven to bake for 25 minutes. Remove the cover and fresh thyme. Sprinkle the grated parmesan over the dish and return the tian to the oven for another 20 – 25 minutes until potatoes are tender and cooked.
 
  1. For service, spoon a strip of the overlapping veggies on to a dish and insert fresh parsley leaves every second slice or so. Sprinkle with sea salt and ENJOY!
 
                   Grocery List
  • EVOO
  • 1 Zucchini, sliced
  • 1 Chinese Eggplant, sliced
  • 2 Yellow Potatoes, sliced
  • 2 Roma Tomatoes, sliced
  • 2 Red Onions, sliced
  • ½ Tbsp. Red Pepper Flakes
  • 6 sprigs Fresh Thyme
  • ½ C Grated Parmesan
  • Fresh Parsley - Garnish
  • Sea Salt / Pepper
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Snack Time - Jazzed Up Browns

2/1/2017

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My love for potatoes is very well known. I probably remind you all on a weekly basis how much I enjoy them in any shape or form. One of my favourite ways to enjoy them is in the form of hash brown patties. Whether they're prepared fresh or straight from the freezer, they're so crispy and satisfying.

I am all for enjoying the simpler things but sometimes it's fun to jazz up those simple things as well. I've got a great snack idea that really takes no extra time at all but makes a world of difference when it comes to eating.
  1. Simply bake the hashbrowns per the package instructions with a generous pinch of sea salt and a drizzle of EVOO. With 5 minutes remaining, remove the browns from the oven and assemble the toppings.
  2. Add a slice of each cheese followed by a sprinkle of the red and light green onions, pepper, and tomatoes. Return the browns to the oven for the final 5 minutes. (Add another minute or two if the cheese is not as melty as you would like)
  3. Remove from the oven and set on to a serving plate. Finish each brown with a small dollop of sour cream, a sprinkling of the dark green sliced onions, and fresh, chopped cilantro. 
  4. ​ENJOY!
               GROCERY LIST
  • 10 Hash Brown Patties
  • Grape Tomatoes, chopped
  • 1/2 Bell Pepper, diced
  • 1/2 Red Onion, diced
  • 3 Green Onions, sliced and separated by light and dark
  • 10 slices Medium Cheddar
  • 10 slices Monterey Jack
  • Sea Salt
  • Sour Cream
  • Fresh Cilantro, chopped
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  • The Happy Veggie
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