Blog Archives

All The Potato Love

5/7/2021

Potatoes are my favourite food. Not my favourite vegetable, my favourite food. I could eat potatoes in any variation at any given time, no questions asked. I guess you could say, I "stan" potatoes. (That's what y'all are saying now right?) Fried, boiled, mashed, roasted, smashed, salad, baked....all the ways. I'd go so far as to say that potatoes are kind of like, the ultimate vegetable because they are incredibly versatile and can be used in so many different preparations.

I've created a variety of delicious potato recipes here at the blog. Soups, bakes, casseroles, tacos, you want it, I've got it. Let's celebrate our love of taters together with a few of my fav potato recipes I've shared.

Potato Lasagna

www.thehappyveg.ca/recipes/potato-lasagna

I love lasagna, but I especially love it when we swap out the noods for my absolute favourite veg. We've got layers of perfectly cooked, tender potatoes. We've got a garlicky, ricotta filling. We've got a vegetarian Bolognese sauce that is hearty and delicious. When everything comes together, we've got a lasagna, potato style.

This recipe is a bit time consuming but it's worth it when you slice in and serve it up. Potatoes for the win <3

Potato Leek Soup

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

A good potato leek soup could be creamy, or it could be brothy. It could be chunky, or it could be blended. Most importantly, it's potato forward and full of delicious leeks. This version is broth based. It's got a good amount of heat in every bite, chunky, tender potatoes, and a yummy broth.

This was actually my very first potato leek soup recipe I wrote. Many versions have come after it but it remains one of my faves.

Caprese Hasselback Potatoes

www.thehappyveg.ca/recipes/caprese-hasselback-potatoes

Hasselback potatoes are worth every ounce of time and effort put into them. Each individual slice gets so crispy, they're delightful. They're even better when you go so far as to stuff them with fresh, delicious ingredients. My Caprese version has melty bocconcini, sliced Romas, and fresh basil. Finished with a drizzle of balsamic reduction and grated grana padano, these hasselbacks are to die for!

Creamy Celery & Potato Soup

www.thehappyveg.ca/recipes/creamy-celery-potato-soup

Get rid of your canned cream soups and just make them from scratch. It couldn't be easier and they're leaps and bounds better than anything you'll ever get in a can. This creamy celery and potato soup has all the celery and potato you could ever hope for, swimming in a lusciously creamy soup. Finished with some peppery celery leaves and fresh chives, it's comfort in a bowl.

3 Chz & Herb Scalloped Potatoes

www.thehappyveg.ca/recipes/3-cheese-herb-scalloped-potatoes

Scalloped potatoes are the ultimate side to any meal. Who would complain about a dish of bubbly, golden brown potatoes? Creamy sauce, tender taters, and cheese of course. This scalloped taters recipe is one to go back to over and over again.

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Tandoori Spiced Whole Roasted Cauliflower

5/6/2021

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Tandoori Spiced Whole Roasted Cauliflower

Prep Time: 15 Min
Chill Time: 3 Hr +
Cook Time: 45 - 60 Min

Prepare the marinade for the cauliflower by whisking together the yogurt and everything else below it in the ingredient list. Taste and adjust honey / salt if desired.

Use a basting brush (or your hands) to brush the marinade all over the cauliflower including underneath and inside the cored portion. Place the marinated cauli into a large bowl, cover it with plastic wrap, and place it in the fridge for at least 3 Hours. (The longer the better!)

**Reserve any remaining marinade. Store in an airtight container in the fridge for 4 – 5 days.

Preheat the oven to 400 F

Place the cauliflower core side down on a greased baking sheet. Touch up any spots that require more marinade before putting it into the oven to bake. Bake anywhere from 45 – 60ish minutes until desired tenderness is achieved. Remove from oven and set on to a wire cooling rack.

Place the cauliflower on a serving plate surrounded by fresh cilantro and lime wedges. Garnish each serving with plain Greek yogurt and pumpkin seeds. ENJOY!

Grocery List

1 Large Head Cauliflower, leaves removed & cored
1 ½ C Plain Greek Yogurt
2 Tbsp. EVOO
1 Lime, juice & zest
1 Tsp. Honey
2 Tsp. Tandoori Spice
1 Tsp. Sumac
1 Tsp. Garam Masala
1 Tsp. Turmeric Powder
½ Tsp. Cracked Pepper
½ Tsp. Cumin
½ Tsp. Chili Powder
½ Tsp. + Sea Salt

Greek Yogurt, Fresh Cilantro, Lime Wedges, Raw Pumpkin Seeds - Garnish

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Spring Orzo Risotto

5/4/2021

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FUN FACT - When I wrote this idea down, I was 100% convinced I had Arborio rice in my pantry. As it turned out, I did not, and that's how this orzo risotto was conceived.

NOTE - This recipe makes enough for a couple hefty side servings per person. You can easily cut the recipe in half if you don't want the leftovers. The orzo will keep in the fridge in a sealed container for 4ish days at its freshest. Great to reheat for a quick bite through the week.

NOTE - Don't skip the hard rind of cheese. I always keep a rind or two in the fridge when I finish my hard cheese. They're a great addition to soups and stews as they release a lovely savoury flavour into the broth as it cooks.

Spring Orzo Risotto

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 6 - 8 Servings

Pour the plant-based chicken broth and the vegetable broth together in a medium sized saucepan. Bring to a boil on medium heat and once boiled, reduce heat to simmer and cover until needed.

Begin melting the butter and EVOO together in a 12” skillet set to medium. Once heated, add the onions, pepper flakes, and a pinch of sea salt / cracked pepper. Stir and cook for about 4 minutes before adding the zucchini and another pinch of salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook stirring pretty often for 5 minutes.

Pour in the wine, stirring as it bubbles until the rapid bubbling stops. Next, pour in the hot broth and wait for the orzo to start to boil. Once the orzo is boiling, reduce the heat slightly and add in the hard cheese rind (parm, grana, pecorino) & ½ tsp. sea salt. Stir often for about ten minutes until a good portion of the liquid has been soaked up by the orzo. Drop in the asparagus and frozen peas, stir, and continue to simmer for another 5 minutes approximately until nearly all of the liquid is gone and orzo is fully cooked.

Remove from heat stir in the grana Padano cheese, lemon juice and zest, fresh parsley, and desired amount of cracked pepper. Remove the cheese rind, taste the dish, and adjust salt / pepper if desired.

For service, garnish each serving with some freshly grated grana Padano cheese and chopped parsley. ENJOY!

Grocery List

2 C Dry Orzo Pasta
3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
½ Yellow Onion, diced
1 Zucchini, halved lengthwise and cut into ½ moons
¼ C White Wine
2 ½ C PC Brand Plant-Based Chicken Broth
2 C Low Sodium Vegetable Broth
1 Bunch Asparagus, ends trimmed and cut into about 2” pieces
1 C Frozen Sweet Peas
½ C Fresh Parsley, chopped
½ C Grana Padano, grated
1 Hard Cheese Rind
¾ Tsp. Red Pepper Flakes
1 Lemon, juice & zest
½ Tsp. + Sea Salt
Cracked Pepper To Taste

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Banana Chocolate Chunk Pancakes

5/2/2021

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www.onceuponachef.com/recipes/banana-pancakes.html

Original Recipe Link Above

Sunday Brunch Vibes

Ok guys. I'm not much of a sweets person but these were to die for. It all started when I was left with a few bananas at the end of the week as per usual and didn't feel like making another banana bread or muffins. I decided to search up some pancake ideas and stumbled across these beauties from Once Upon A Chef. They looked fluffy and delightful and just all I was hoping for in a pancake.

Here's What I Did

I halved the recipe because I was only making for 2.
I still used 1 full banana despite halving the recipe
I added 1/2 tsp. cinnamon and a few pinches of nutmeg
I kept the vanilla the same despite halving the recipe
Swapped in brown sugar instead of granulated
Threw in like, a 1/2 C of dark chocolate chunks
I topped them with hemp <3's, raw pumpkin seeds, and raw walnuts.

Fry 1/3 C sized pancakes in half butter and half vegetable oil on medium heat. Once golden brown, flip and continue for another 2 minutes. Transfer to a paper towel lined plate and add a little more butter and oil before frying the remaining pancakes. You should get 6 x 1/3 C Pancakes. Layer them with bananas, butter, and walnuts and finish the top with a copious amount of banana, walnuts, and pumpkin seeds. Finish with a drizzle of pure maple syrup (Sorry Aunt. Jemima), and a finishing sprink of hemp hearts.

THESE WERE AMAZING Y'ALL!

These pancakes were fluffy, moist, bananaey (is that a word?), and the little pockets of chocolate were so delicious. The crunch of the pumpkin and walnuts on top with some delicious, organic, pure maple syrup was heavenly. This recipe was so good but didn't have any seasoning or chocolate which for me, balls to the wall if I'm going down the sweet road. They need chocolate. I also wouldn't skip the seeds and nuts on top, that crunch was so welcome against all of the moist and syrupy goodness. I suggest giving this recipe a try if you find yourself with a banana or two lying around by week's end.