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R E C I P E S

Oklahoma Style Smash Burgers

5/31/2025

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Oklahoma Style Smash Burgers



Prep Time: 10 Min
Cook Time: Under 20 Min

​Yields: 2 x Double Smash Burgers
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What You Need

  • 2 Buttery Brioche Buns
  • 340g Impossible Beef
  • Burger Seasoning ( I used the Keg's Variety)
  • EVOO
  • 1 Large Yellow Onion
  • 4 Sandwich Slices Aged White Cheddar
  • Yellow Mustard
  • Pickled Hot Peppers
  • Himalayan Salt & Cracked Pepper
  • Red Pepper Flakes

Notes

  • As I made these, I realized I probably could've smashed them out further had I not tried to cook all 4 at once. If you have a griddle, that's your best bet for spacing them out and getting them nice and crisp. While my burgers were DIVINE, they were slightly missing that crispiness smash burgers are notorious for. Just a heads up <3

Directions

  • Ideally, you want to use a mandolin set to the thinnest setting for your onion. If you're using a knife, try and slice the onions as thinly as possible. You want them almost see through thin. Once sliced, start preheating a good drizzle of EVOO in a 12" skillet set to medium. Once we're almost preheated, make 4 piles of thinly sliced onions in your skillet, placing them as far away from one another as possible. Let the onions start sizzling and sprinkle them with your burger seasoning.
  • In the meantime, divide your Impossible beef in to 4 equal sized servings and roll each portion in to balls. Once the onions are sizzling quite nicely, a few minutes, place a ball in the center of each pile of onions, nestling it down so it has contact with the skillet. Let the burgers sizzle for a few minutes. Use a steel spatula ( I used my BBQ spatula) and wet it so the patties don't stick. Carefully press down your patty, smashing it as thinly as you can to the skillet. Rinse your spatula and continue with the remaining patties, rinsing in between. You may need a knife to help scrape the patty off of the spatula after smashing. Once all four are smashed as thinly as you can, season each patty with burger seasoning, salt, pepper, and pepper flakes.​
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  • Let the patties cook for a few minutes until they've got some nice colour.  At this point, some of your onions should be slightly charred which is totally what we're looking for. Carefully flip your patties / onions and let them continue another couple minutes until cooked perfectly. Slap a piece of cheddar on each pile and cover the skillet until the cheese is melty. Turn off the heat.
  • At this point, you can toast your buns if you'd like. I didn't because I wanted those burgers on soft, buttery buns. Spread mustard on both the top and bottom of each bun. Slap two cheesy patties on each bottom followed by a good scoop of your pickled hot peppers. Close them up, serve, and ENJOY!
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HAPPY VEG

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International Potato Day <3

5/30/2025

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If there was ever a National day that was basically designed for me, it would be International Potato Day. If you've been here with me for any amount of time, you'll know that I have quite a fond obsession with taters in any variety. I'm basically a slut for potatoes. Fried, mashed, smashed, roasted, crispy, baked, stuffed....is there really a sub par potato? Let's be honest, much like pizza, even a basic potato is better than the best of other veggies. So, on this magical day of celebration, let's take a look at some of my absolute fave potato recipes from the blog <3

SMASHED 

Boiled, smashed, and baked to crispy, golden perfection. Smashed potatoes are definitely a delicious tater variety and while they're fab right out of the oven in all of their crispy gorgeousness, they're also quite fab when spruced up with some other fun ingredients / toppings.

Jalapeno Ranch Smashed Taters

​www.thehappyveg.ca/recipes/cheesy-jalapeno-ranch-smashed-taters
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Cheesy Pesto Smashed Taters

​www.thehappyveg.ca/recipes/cheesy-pesto-smashed-taters
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MASHED 

Creamy, dreamy, and served up with enough butter to drown in, mashed potatoes are an absolute fave of mine. Serve them up on their own, bury them under cheese, gravy, or heaps of butter, and they're to die for. They're the perfect companion to so many main courses, or, spruced up and eaten right out of the pot like I've done so many countless times in the past. 

Leek & White Cheddar Mash

​www.thehappyveg.ca/recipes/white-cheddar-leek-scallion-mash
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Broccoli Cheddar Mash

​www.thehappyveg.ca/recipes/broccoli-cheddar-mashed-taters
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Yes, mashed potatoes are to die for delicious, but when you've got some leftover, there's even more magic to participate in y'all! Turn your leftover mash in to a topping for savoury pies, make it in to a creamy casserole, or some crispy, golden croquettes perhaps?

Mashed Tater Casserole

​www.thehappyveg.ca/recipes/mashed-tater-casserole
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Mashed Tater Croquettes

​www.thehappyveg.ca/recipes/mashed-tater-croquettes
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SKINS

Not gonna lie, I get a bit overwhelmed around tater skins lol. They're so bloody inviting and delicious. Crispy, twice baked skins stuffed with anything and everything you can think of. They can be a meal like my Shepherd's Pie Potatoes, or a snack / app like my Jalapeno Cheddar Skins. They're versatile, hearty, and so delicious.

Shep's Pie Skins

​www.thehappyveg.ca/recipes/shepherds-pie-potatoes
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Jal Cheddar Skins

​www.thehappyveg.ca/recipes/jalapeno-cheddar-tater-skins
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Chili Cheese Tater Skins

​www.thehappyveg.ca/recipes/chili-cheese-tater-skins
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TACOS

Back when I worked at Healthy Mamas, a few of us in the kitchen were playing around with recipes and ideas, and that's when we collectively came up with potato tacos. Revolutionary? Not really, but those tacos started a love affair for me with potatoes in tacos. Crispy, baked to perfection, and slapped on tacos with other goodies for a delicious vegetarian meal.

Guacamole Tater Tacos

​www.thehappyveg.ca/recipes/guacamole-tater-tacos
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Tater Tacos w Pickled Uns

​www.thehappyveg.ca/recipes/crispy-potato-tacos-with-pickled-onions
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SOUP

You can't go wrong with a cozy bowl of tater soup. Whether it's blended, creamy, brothy, or full of other goodies, nothing scream comfort vibes to me much like a steamy bowl of tater soup. 

Sausage, Broc & tater Cheddar Soup

​www.thehappyveg.ca/recipes/sausage-potato-broccoli-cheddar-soup
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Brothy tater
​Soup

​www.thehappyveg.ca/recipes/brothy-tater-soup
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SHEET PAN SNAKCS

Ditch the chips and swap in taters or tots for your next nacho platter and you won't regret it! Potatoes make the perfect base for a cheesy, loaded nacho style sheet pan bake and these recipes are so easy and so delicious. You can get creative with your nacho toppings and customize them to what you have available because at the end of the day, taters go with everything <3

Totchos

​www.thehappyveg.ca/recipes/sheet-pan-totchos
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Potato Nachos

​www.thehappyveg.ca/recipes/sheet-pan-potato-nachos
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CREAMY & DREAMY

Growing up, Au Gratin & Scalloped Potatoes were a regular fixture in our house. Although we typically used the boxed variety, there's nothing like a creamy, bubbly, and golden tater dish right out of the oven.

Broc Ched AU Gratins

​www.thehappyveg.ca/recipes/broccoli-cheddar-au-gratin-potatoes
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Creamy Scalloped

​www.thehappyveg.ca/recipes/cheesy-scalloped-potatoes
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How Do You Potato?

These are only a fraction of the fabulous tater recipes I've shared at the blog. Risottos, Duchess potatoes, sheet pan breakfast potatoes, and so many more. Celebrate International Potato Day the right way with one of these fabulously delicious tater recipes.

HAPPY VEG

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Grilled Zucchini Panzanella Plate

5/27/2025

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Grilled Zucchini Panzanella Plate



Prep Time: 15 Min
Cook Time: Less Than 15 Min

Yields: 1 Lunch / 2 Sharing
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What You Need

  • PESTO
​www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
  • 6 x 1" slices from a 235g French Baguette
  • EVOO
  • 1 clove Garlic, lightly smashed & peeled
  • 1/2 Zucchini, sliced 
  • 4 x Bocconcini, halved
  • Crumbled Feta Cheese
  • Fresh Basil
  • Fresh Parsley
  • Fresh Dill
  • Balsamic Reduction / Glaze
  • Grana Padano
  • Himalayan Salt & Cracked Pepper
  • Red Pepper Flakes

Directions

  • Prepare the pesto according to the recipe provided. You will have leftovers of the pesto that can be refrigerated for 4 - 5 days. Alternately, you can use store-bought, but I'd personally recommend the fresh variety.
  • Preheat your grill pan to medium. In the meantime, brush both sides of your baguette slices with EVOO and brush one side of each zucchini slice as well. Get your bread on the grill and after a minute or so, get your zucchini slices on as well, oil side down. Grill until bread is crisp, flip, and continue. Grill your zuccs until they get some nice grill marks. Carefully flip the zuccs and season them with salt, pepper, and pepper flakes. Continue until the zuccs are grilled nicely and tender. Once everything is grilled and gorgeous, transfer to a plate and bring to your work / assembly station.​
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  • Use your garlic to rub the baguette slices all over imparting that gorgeous garlic flavour one each slice. Let's assemble! You can play around with the plating, that's the fun part. I started by dolloping and spreading some pesto on the base of the plate. Next, I arranged my crisp baguettes around the plate followed by the grilled zucchini slices and nestled the halved bocconcini in between to keep things tight. I dolloped more pesto around the plate followed by some larger chunks of crumbled feta cheese. Then, I garnished with a combination of fresh parsley, basil leaves, and tangy, fresh dill. I finished the plate by dolloping balsamic glaze and a light drizzle of EVOO. One finishing sprinkle of Himalayan salt & pepper flakes, and a generous grating of grana padano, and that's it!
  • This is a fabulous lunch plate for one, or a noshing plate for two. Every bite you get something different which keeps it fun and delicious! ENJOY!
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HAPPY VEG

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Chipotle Chili Dogs

5/25/2025

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 Chipotle Chili Dogs



Prep Time: 20 Min
Cook Time: Approx. 1 Hr 45 Min

Yields: 5 Dogs
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D O G S
  • 5 x Yves Veggie Cuisine Jumbo Dogs
  • 5 x Soft Hot Dog Rolls
  • 1 1/4 C Extra Old White Cheddar, shredded
  • 1/2 Small Red Onion, finely diced
  • 2 Green Onions, thinly sliced
  • Fritos

What You Need

C H I L I
  • 2 Tbsp. EVOO
  • 2 Tbsp. Unsalted Butter
  • 2 cloves Garlic, crushed & minced
  • 1/2 Tsp. Red Pepper Flakes
  • 1 Yellow Onion, diced
  • 2 stalks Celery, diced
  • 2 Jalapenos, diced
  • 1 1/2 Bell Peppers, (not green), diced
  • 6 Chipotle Peppers packed in adobo sauce, chopped
  • 340g Impossible Beef
  • SPICE BLEND - 1 Tbsp. Mexican Chili Powder, 1 Tsp. Onion Powder, 1 Tsp. Cumin, 2 Tsp. Tex-Mex Seasoning, 2 Tsp. Cocoa Powder
  • 1/2 Tbsp. Browning Sauce
  • 2 Tbsp. Tomato Paste
  • 1/4 C Adobo Sauce from Can of Chipotles
  • 284ml Black Lentils, drained & rinsed
  • 540ml Salt-Free White Beans, drained and lightly rinsed
  • 540ml Salt-Free Red Kidney Beans, drained & lightly rinsed
  • 1 L Pres. Choice Plant-Based Chik'n Broth
  • Himalayan Salt & Cracked Pepper

Directions

  • Begin heating your EVOO, butter, garlic, and pepper flakes, in a large, deep non-stick skillet ( or a pot) set to about medium heat. Once heated, stir and let everything sizzle for 30 seconds or so before adding the onion, celery, bell pepper, chipotle peppers, jalapenos, and a good pinch of both salt & pepper. Stir and let everything cook for about 10 minutes, stirring as needed. Make a well in the center of the pan and drop in your plant-based beef. Break it up / flip the beef as it browns in the skillet. This should take about 5 minutes before stirring everything together. ​
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  • Whisk together your spice blend and sprinkle in half of the blend along with another good pinch of salt. Let the skillet continue for another 3 minutes before adding the tomato paste, browning sauce, and adobo sauce. Stir to combine and continue to cook another 3 - 4 minutes. Stir in the lentils, white, and red kidney beans along with another good pinch of both salt & pepper. Continue to cook another couple of minutes until the beans have warmed up. Pour in your broth and wat for the chili to come to a boil. Once boiled, stir in the remaining spice blend, 1/2 tsp. salt, and reduce to a simmer. 
  • Simmer your chili for a minimum of 1 hour. I ended up cooking it down for about an hour and twenty minutes. At this point, your chili should be rich and thick. Make sure to taste your chili for salt and season to taste prior to service.​
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  • DOGS - Bring a pot of cold water to a boil and once boiled, drop in your dogs. Let them boil for about 5 minutes or so. In the meantime, heat a grill pan on just below medium. Transfer the dogs from the boiling pot to your preheated grill pan. Grill each side of the dogs until blistered and grilled. Once the dogs are grille don each side, transfer them to your soft rolls. Top each dog with 1/4 C of the shredded cheddar followed by a generous scoop of your chili. Top the dogs with diced red onion, thinly sliced green onion, and crispy Fritos. ENJOY!
  • You can pack up any remaining chili in airtight containers in the fridge for 4 - 5 days, or freeze for up to 3 months. 
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HAPPY VEG

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Panzanella Caprese Plate

5/23/2025

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Panzanella Caprese Plate


​

Prep Time: 25 Min 
Cook Time: 10 + Min 

Yields: 1 Main / 2 App
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What You Need

  • 1 Piece Everything Sourdough Bread ( Sub any larger sourdough slice)
  • EVOO
  • 1 clove Garlic, lightly smashed to release flavour
  • Pesto (sub store bought if needed)
www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
  • 4 - 5 Cocktail Tomatoes
  • 5 Bocconcini 
  • Balsamic Reduction
  • Fresh Basil
  • Grana Padano
  • Himalayan Salt & Cracked Pepper
  • Red Pepper Flakes

Notes

  • I would highly recommend making the pesto from scratch. When you're featuring such few ingredients, it's ideal that they all be fresh and fab.
  • This recipe is easy to double or triple if needed. I ate the plate myself for lunch, but it could be a nice noshing plate for 2.
  • Prep / Cook Time accommodate making fresh pesto. Both will be shorter if using store-bought.

Directions

  • If you're preparing the pesto from scratch, do so first using the recipe provided. If you're using store-bought, move on to the next step.
  • Begin heating a grill pan set to just below medium heat. Brush both sides of your sourdough slice with EVOO and once your grill is preheated, slap your bread on the grill and grill until both sides are nice and crispy with gorgeous grill marks. Carefully remove your slice and use your garlic to rub every inch of that slice imparting that gorgeous garlic flavour. Trim the crusts and cut your slice in to equal sized squares giving you approximately 9 squares.
  • Cut your tomatoes in half and brush the flesh sides with EVOO. Get those tomatoes flesh side down on your grill pan and let them sizzle away until nice and charred. Carefully flip them and let them continue on the skin side for another minute or so until blistered & tomatoes have started to go soft. Carefully remove your tomatoes and get them on your cutting board. Season each flesh side with a good pinch of salt, pepper, and pepper flakes.​
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  • ASSEMBLY - You can play around here with how you present. I kind of winged it and just started arranging things around the plate, nestling things together and creating a nice, tight arrangement. Arrange your sliced bread around a nice serving plate followed by your gorgeous, grilled tomatoes flesh side up. Cut your bocconcini in half and start nestling them between the bread and tomatoes around the plate. Dollop your pesto around the plate, filling in gaps and also letting some pesto cascade down your tomatoes and / or bocconcini. Next, you can dollop the balsamic reduction around the plate, drizzle it on your tomatoes / bocconcini like I did, or simply give a nice zig-zag drizzle over the entire plate. Grate a generous amount of grana padano over the dish and finish by nestling some beautiful basil leaves around the plate. ENJOY!
  • Super fun to eat as you can create a different bite each time. A little pesto, cheese, and bread followed by perhaps some grilled tomato, pesto, and cheese. Every bite is delish! 
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HAPPY VEG

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Roasted Asparagus Risotto

5/21/2025

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Roasted Asparagus Risotto



Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 2 Main / 4 Side
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What You Need

  • 1/2 Bunch Asparagus + EVOO, Red Pepper Flakes, Himalayan Salt & Pepper
  • 1 1/2 Tbsp. EVOO
  • 2 Tbsp. Unsalted Butter
  • 3 cloves Garlic, crushed & minced
  • 1/2 Tsp. Red Pepper Flakes
  • 2 Shallots, diced
  • 1 C Arborio Rice
  • 1 C White Wine ( I used Sauv. Blanc)
  • 946 ml Plant-Based Chik'n Broth ( I used Ocean's Halo)
  • 1 Tbsp. Fresh Basil, torn
  • 1/2 C Grana Padano, finely shredded
  • 1/2 C Extra Old White Cheddar, shredded
  • 1/2 Lemon
  • Himalayan Salt & Cracked Pepper
  • GARNISH - Grana Padano, Fresh Parsley

Directions

  • Heat the broth in a covered pot until it boils. Once boiled, reduce to a simmer and leave covered.
  • Preheat your oven to 400 F
  • In the meantime, begin heating the EVOO, butter, pepper flakes, and garlic, in a 10" skillet set to just below medium. Once heated, stir and let everything sizzle together for about 30 + seconds. Add the shallots and a good pinch of both salt & pepper. Cook the shallots for about 3 - 4 minutes, stirring often to avoid scorching. Stir in your arborio rice and toast in the skillet for a few minutes until the grains go slightly translucent and the germ is visible inside.​
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  • Pour in the wine and a pinch of salt. Let the wine simmer off until entirely soaked up by the rice. At this point, add a ladle of your hot broth and a pinch of salt. Let the broth simmer until almost entirely reduced before adding another ladle and another pinch of salt. You will continue this process until your rice is almost perfectly al dente. 
  • Get your asparagus ends trimmed and line them on a parchment lined baking sheet. Drizzle with EVOO and season with salt, pepper, and pepper flakes. Bake the asparagus off for 12 - 15 minutes, flipping a couple times for even cooking until spears are tender but NOT mushy. 
  • Once your risotto is almost perfect, add a final ladle of broth. Once the broth has reduced by about half, taste and ensure your risotto is perfectly al dente. Turn off the heat while you still have some creamy broth happening and fold in your grana padano, cheddar, basil and the juice of the lemon. Once combined, taste and adjust your salt if needed. Set aside and cover for 5 minutes.
  • Serve your risotto and nestle your gorgeous roasted asparagus on top. Garnish with as much grana padano as your heart desires, pepper flakes, and some fresh chopped parsley. ENJOY!
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HAPPY VEG

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Creamy Pesto Maccheroni with Broc & Sundried Toms

5/19/2025

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Creamy Pesto Maccheroni
with Broc & Sundried Toms



Prep Time: 25 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings
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What You Need

  • PESTO
  • https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
  • 450g Maccheroni Noodles, dry
  • 3 Tbsp. EVOO
  • 1 Tbsp. Unsalted Butter
  • 3 cloves Garlic, crushed & minced
  • 1 Tsp. Red Pepper Flakes
  • 2 Shallots, diced
  • 2 Fresno Chilis, seeds mostly removed & diced
  • 1 Red Bell Pepper, diced
  • 1/4 C Sundried Tomatoes packed in oil, finely chopped
  • 2 1/2 C Broccoli Florets
  • 1 C White Wine ( I used Sauv Blanc)
  • 1/4 C Fresh Parsley, finely chopped
  • Himalayan Salt & Cracked Pepper
  • GARNISH - Grana Padano, Fresh Parsley, Fresh Basil

Directions

  • Prepare the pesto according to the recipe provided. Cover and refrigerate until needed. You'll want to pull it out about 10 minutes prior to finishing the pasta.
  • Bring a large pot of cold, generously salted water to a boil and leave covered.
  • Let's start the pasta! Begin heating the EVOO, butter, garlic & pepper flakes in a large skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute before adding the onion, fresno, bell pepper, sundried toms, and a good hit of both salt & pepper. Stir and let your veggies cook for about 10 minutes, stirring as needed. Drop in your broccoli florets and give the skillet another pinch of both salt & pepper. Stir the broccoli and continue to cook another 2 minutes.​
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  • Pour in the wine along with another good pinch of salt and at the same time, drop your noodles in to the boiling water. You're going to cook your noodles about 2 minutes less than recommended for al dente. As the skillet simmers and the wine evaporates, grab a ladle of the boiling pasta water and add it to the skillet while the pasta continues to cook. Once your noodles are ready, strain them directly in to the skillet. Reduce the heat on your skillet to medium low & continue to toss the pasta in the skillet while it simmers. Once the pasta is perfectly al dente, turn off the heat.
  • Add the entire batch of pesto and a good ladle of the hot pasta water to your skillet. Start tossing everything together in the skillet until the pesto sauce is nice and creamy. I ended up adding another small ladle of hot water to get it to the creamy consistency I wanted. Fold in the fresh pesto, cover, and set aside for a couple of minutes.
  • Taste your pasta and adjust the salt if needed prior to serving up your portions. Serve garnished with as much grana padano as your heart desires, a sprinkle of parsley, and some fresh basil. ENJOY!
  • Refrigerate any remaining pasta in an airtight container for up to 4 days.
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HAPPY VEG

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Cheesy Bruschetta Browns

5/17/2025

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Cheesy Bruschetta Browns



Prep Time: 15 Min
Cook Time: 20 Min

Yields: 8 Browns
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What You Need

  • 8 Frozen Hashbrown Patties
  • 1/2 Heaping Cup Medley Grape Tomatoes, chopped
  • 1/2 C Pizza Mozzarella, shredded (more if desired)
  • 1 Tbsp. Fresh basil, torn / chiffonade
  • 1 clove Garlic, crushed & minced
  • 1 Tbsp. Red Onion, finely diced
  • EVOO
  • Red Pepper Flakes
  • Himalayan Salt & Cracked Pepper
  • Grana Padano
  • Balsamic Reduction
  • Fresh Basil for Garnish

Directions

  • Preheat your oven according to hashbrown package directions. Get your browns on a parchment lined baking sheet and once preheated, cook until golden brown and crisp, flipping a couple of times throughout the cook time.
  • In the meantime, get your chopped tomatoes, basil, garlic, & red onion, in a small mixing bowl. Drizzle with EVOO and season with red pepper flakes, salt & pepper. Stir until glossy and gorgeous & set aside.
  • Once the browns are crisp, get them on to a wire cooling rack. Place approx a tbsp. of the shredded cheese in the center of each hashbrown and return them to the oven until the cheese is melty. Remove them again to a wire rack and spoon a Tbsp. of the bruschetta topping on top of the melty cheese. Grate a generous amount of grana padano over the tray and drizzle your browns with sweet balsamic reduction. Top your browns with fresh basil leaves, serve & ENJOY!
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HAPPY VEG

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Cheddar Jalapeno Oven Chipped Taters

5/15/2025

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Cheddar Jalapeno Oven Chipped Taters


Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 3 + Servings
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What You Need

  • 5 Medium Sized Yellow Potatoes
  • EVOO
  • Himalayan Salt, Cracked Pepper, Red Pepper Flakes, Dried Parsley
  • 1 C Aged Marble Cheddar, shredded
  • 1/4 Red Onion, diced (more if desired)
  • 2 Jalapenos, sliced in to rings
  • 2 Green Onions, sliced for garnish
  • Sour Cream

Notes

  • It's super important to keep your eyes on the taters after about the 15 minute mark. A couple of my taters on the edge were EXTRA crispy as I neglected to monitor them. If you notice extreme browning / crisping, rotate your tray often until they're tender in the center. Don't be discouraged however, I still ate the extra crispy ones lol

Directions

  • Preheat your oven to 425 F
  • In the meantime, scrub and dry your taters. Set your mandolin to the second smallest slicing size and carefully slice all of your taters. Discard the ends and very small slices to keep things equally sized if possible. Place parchment on your baking sheet and arrange your potato slices going left to right, slightly overlapping one another until you hit the end of the tray. Continue this in rows until you've used all of your taters. You should have about 5 rows of overlapping potato slices. Drizzle the tray with EVOO and use a silicone basting brush to brush the EVOO over all of your slices. Season the tray with Himalayan salt, cracked pepper, pepper flakes, and dried parsley.​
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  • Bake for 25 ish minutes until edges are crisp and the middle potatoes are tender and easily pierced with a fork / knife. Start checking them after 15 minutes, rotating the tray if needed for even browning around the edges. Once tender, remove from the oven and set on to a wire cooling rack. Top with your shredded marble, the diced red onions, and sliced jalapenos around the tray. Return to the oven until melty and gorgeous.
  • Remove and set on to your wire rack again. Garnish with sour cream and some green onions. I put my sour cream in a squeeze bottle for garnish, but you could always dollop around the tray. ENJOY!
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HAPPY VEG

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Tropical Pitaya Smoothie(s)

5/13/2025

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Tropical Pitaya Smoothies

1 Meal Size / 2 Side 
  • 1 Banana
  • 1.5 C Tropical Pitaya Fruit Blend ( Banana, Pink Pitaya, Mango, Pineapple)
  • 1 Mandarin, peeled and broken in to quarters
  • 1 Tbsp. Hemp Hearts
  • 1/2 Tbsp. Acai Berry Powder
  • 1.25 + C Coconut Milk (Shelf Stable, not canned)
  • Add everything to your vortex blender ( I use a Vitamix) and blend until smooth and creamy. You may need more coconut milk for consistency. Pour and serve <3

HAPPY VEG

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    Jonathan - Happy Veg

    Recipes that everyone in the house will love, guaranteed.

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