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Spinach Dip Grilled Cheese

5/30/2026

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Spinach Dip Grilled Cheese

Prep Time: 5 Min
Cook Time: Under 10 Min

Yields: 1 Sammie

What You Need

2 Pieces Sourdough Bread
Soft Unsalted Butter / Margarine
6 Tbsp. + Aged White Cheddar, shredded
1/4 Small Red Onion, thinly sliced
Prepared Spinach Dip
Red Pepper Flakes

Directions

Slather one side of both pieces of sourdough with butter / margarine and sprinkle with pepper flakes. Smear creamy spinach dip inside on the top and bottom slices. Lay some thinly sliced red onion on the bottom followed by the shredded cheese. Use all / more if desired.
Heat a small frying pan / skillet / non-stick set to about medium and once heated, close up your sandwich and get it into your hot pan butter side down. Fry until golden, a couple minutes before flipping and using a spatula to press the sandwich down. Continue on the other side until golden and crisp. Your shredded cheese SHOULD be melty at this point, but if not, flip again, press down, and continue until cheese is gooey and melty.
Transfer to a cutting board and slice in half. Serve and ENJOY this gloriously creamy and melty grilled cheese.

HAPPY VEG

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Queso Cobs

5/28/2026

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Queso Cobs

Prep Time: 10 Min
Cook Time: 25 MIn

Yields: 2 Cobs

What You Need

2 Cobs Fresh Peaches & Cream Corn
4 + Tbsp. Unsalted Butter
Himalayan Salt & Cracked Pepper
Drippy Dip White Queso
Guacamole Salsa
1 Green Onion, sliced thinly
2 Tbsp. Red Onion, finely diced
Tajin Seasoning

Directions

Preheat your oven to 425 F
Peel the husk from your corn and get as much of the silky strands off as you can. Wash and dry the cobs. Get two pieces of tinfoil out on your cutting board and place two tablespoons of butter in the center of each piece of foil. Nestle the cobs down onto the butter and season each cob with salt & cracked pepper. Roll up the cob in the foil and seal it up at the ends. Use the warmth of your hands to press the butter into the cobs of corn and get them onto a parchment lined baking sheet.
Once preheated, add your tray to the oven and cook your corn for 20 - 25 minutes depending on how large your cobs are. make sure to flip the corn at least once to distribute the butter and browning evenly.

While your corn roasts, get about 1/3 of the jar of Drippy Dip white queso into a small skillet. Set the heat to medium low and cover. Once it's heated, reduce the heat to low and leave covered until the cobs are finished.
Once your corn is good to go, remove the tray from the oven and set it onto a wire rack to cool until you can safely handle the cobs. Open up the tinfoil and get your cobs onto a cutting board. Pour the melted butter from the foil over your cobs if desired. Next, spoon the hot queso generously over your cobs, letting it drip down the sides. Spoon a good drizzle of guacamole salsa over the cobs followed by a sprinkle of Tajin, red onion, and thinly sliced green onions.
Serve immediately and ENJOY!

HAPPY VEG

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Creamy Boursin Risotto with Roasted Broccoli

5/26/2026

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Creamy Boursin Risotto with Roasted Broccoli

Prep Time: 15 Min
Cook Time: 45 Min

Yields: 2 - 3 Servings

What You Need

ROASTED BROC

1 Large Broccoli Crown, broken down into medium - large sized florets
EVOO
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Pecorino

RISOTTO

5 C Pres. Choice Plant Based Chik'n Broth (See Notes)
2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 small Yellow Onion, finely diced
1 C Arborio Rice
1 C White Wine (I used Sauv. Blanc)
3/4 C Pecorino, finely shredded
75g Shallot & Chive Boursin, room temp\
1/2 Lemon, juice
Himalayan Salt & Cracked Pepper
2 Green Onions, thinly sliced for garnish
Chili Oil for Garnish

Notes

When I decided on this recipe, I realized I had no broth. I whisked 5 cups of water with a tablespoon of vegeta and once heated, seasoned with salt until it was how I wanted it. Great to use in a pinch / emergency.
Cook time is estimated. I forgot to time everything, so I used the time stamps on my photos to kind of estimate.

Directions

Bring your broth to a boil and once boiled, reduce to a simmer and leave covered.
Preheat your oven to 425 F. Toss the broccoli in a mixing bowl with EVOO and pepper flakes. Once coated, transfer to a parchment lined baking sheet and season with salt & pepper. Set aside.
Let's start the risotto. Begin heating the EVOO, butter, pepper flakes & garlic in a small skillet / non-stick skillet set to about medium. Once heated, let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Continue to stir and cook 5 - 7 minutes until those finely diced onions are softened up.

Stir in the arborio rice & a good pinch of salt & pepper, and continue to stir in the skillet as the rice toasts for a couple minutes. The grains start to look a bit translucent, that's what you're looking for. Pour in your wine and let the wine simmer until absorbed by the rice.

At this point, ladle in a scoop and a half of your hot broth and simmer until mostly absorbed, stirring fairly often & adding a pinch of salt with every ladle of broth. Continue adding broth and simmering, repeating until your rice is al dente. In the meantime, add your broccoli to the oven and cook 15 minutes. Flip, and continue until tender-crisp. Garnish with finely shredded pecorino, turn off the oven, and leave the tray in the oven until your risotto is done. The timing should be pretty close.
When your risotto is al dente, add one last ladle of broth and let this be when you decide whether you want a creamier, saucier risotto or a stiffer one. Once the consistency is where you want it, turn off the heat and fold in the pecorino, boursin, and lemon. Set aside for a couple of minutes before tasting & adjusting your salt / pepper if needed.
Serve your portions garnished with some of the roasted broccoli, a drizzle of chili oil, a pinch of pepper flakes, more finely shredded pecorino, and a sprinkle of green onion. ENJOY!

HAPPY VEG

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Buttery Garlic Snap Peas

5/24/2026

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Buttery Garlic Snap Peas

Prep Time: 10 Min
Cook Time: Under 15 Min

Yields: 2 - 3 Servings (approx)

What You Need

2 Tbsp. Unsalted Butter
1 Tbsp. Chili Oil
1/2 Tsp. Red Pepper Flakes
1/2 Yellow Onion, finely diced
3 cloves Garlic, crushed & minced
1 Tsp. Clubhouse Garlic Plus Seasoning
300g Snap Peas
1 Lemon, 1/2 juiced, 1/2 cut into wedges (You probably won't need all the wedges)
Pecorino
Himalayan Salt & Cracked Pepper

Directions

Begin heating the butter, chili oil, and pepper flakes in a non-stick skillet set to about medium. Once heated, add the onions and season with salt & pepper. Stir and let the onions cook for 5 minutes until softened a bit. Next, add the garlic and another pinch of salt & cracked pepper. Continue to stir and cook another couple minutes.

Add the snap peas, garlic plus, and another good pinch of salt & pepper. Continue to stir and cook for another 3 - 4 minutes. The snap peas will still be crisp which is the idea. If desired, you can continue to cook them until softened up a bit, but I prefer them nice and crisp for this quick recipe.
Turn off the heat and squeeze in the juice of half of a lemon & add a desired amount of finely shredded pecorino. Stir to combine.
Transfer the snap peas to your serving dish and garnish them generously with finely shredded pecorino and a lemon wedge. ENJOY!

HAPPY VEG

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Whipped Ricotta & Boursin with Roasted Red Taters

5/21/2026

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Whipped Ricotta & Boursin with Roasted Red POtatoes

Prep Time: 15 Min
Cook Time: 30 + Min

Yields: 2+ Servings

What You Need

POTATOES

2 Large Red Potatoes, washed & chopped into large chunks
EVOO
1 Tsp. Red Pepper Flakes
1 Tsp. Dried Parsley
1 Tsp. Clubhouse Garlic Plus Seasoning
1 Tsp. Clubhouse Roasted Garlic & Pepper
Himalayan Salt & Cracked Pepper
1/4 C + Pecorino, finely shredded

WHIPPED CHEESE

454g Full Fat Ricotta Cheese
1/2 150g package Shallot & Chive Boursin
2 Tbsp. EVOO
1/2 Lemon, zest & juice
1/2 Tsp. Himalayan Salt

GARNISH - Toasted Pine Nuts, 2 Green Onions, thinly sliced, Fresh Dill, chopped, Fresh Parsley, chopped, Chili Oil, Lemon Zest, Pepper Flakes, Pecorino

Notes

Servings vary. As an appetizer / starter, I'd say 3 - 4 could happily tuck in. If you want to serve this as a lovely lunch, I'd go with 2+ servings.

Directions

Preheat your oven to 400 F. In the meantime, get your chopped taters into a medium sized mixing bowl and drizzle them generously with EVOO. Add the pep flakes, pecorino (more if desired), parsley, and both Clubhouse seasonings, and toss until your taters are nice and coated. Transfer to a parchment lined baking sheet in a single layer. Make sure to scrape out any EVOO / seasonings from the bowl onto the tray. Season liberally with salt & pepper.
Bake the potatoes for 15 minutes, flip, and continue for another 10 minutes. Flip once again and continue to cook in small increments, checking / flipping until they're golden and gorgeously fork tender. Before service, taste and season with more salt if needed.

For the whipped cheese, simply add the ricotta, Boursin, EVOO, lemon juice & zest, and salt, to a food processor and whizz together until creamy and combined. Taste and adjust the salt if desired. I would watch your salt because the taters are the salty component in this recipe.
For service, smear your cheese onto a large serving plate. Drizzle with chili oil and the zest of a lemon. Next, scoop the roasted taters into the center of the cheese, piling them up. Finish by sprinkling over green onions, pepper flakes, fresh parsley, fresh dill, toasted pine nuts, and as much finely shredded pecorino as your heart desires.
Serve and ENJOY as you swipe those taters through the cheesy goodness, lapping up the toppings with every bite.

HAPPY VEG

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Smothered Broccoli Mashed Taters & Chik'n

5/18/2026

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Smothered Broccoli Mashed Taters & Chik'n

Prep Time: 20 Min
Cook Time: 2 - 30 Min

Yields: 3+

What You Need

417g Gardein Supreme Chik'n Nuggets / Bites
2 x 25g Clubhouse Chicken Gravy Mix (Does not contain meat)
Unsalted Butter
1 C Jalapeno Cheddar, shredded
2 Green Onions, sliced
Himalayan Salt

MASH
www.thehappyveg.ca/recipes/broccoli-cheddar-mashed-taters

6 Yellow Fleshed Potatoes, peeled & cut into quarters ( larger ones into 6 pieces)
2 1/2 C Broccoli Florets (Fresh)
1/2 C + 2 Tbsp. Whipping Cream
2 Tbsp. Unsalted Butter (more if desired)
1 1/2 Tsp. + Himalayan Salt, divided
Cracked Pepper

Notes

Servings are estimated & depend on everyone's level of hunger. 3 people is probably your best bet for everyone being cozy and full afterwards. 2 is if you're SUPER hungry, and 4 would be a lighter meal.

Directions

Preheat your oven to 425 F. Get the entire package of bites onto a parchment lined baking sheet and wait for the oven to preheat. Once preheated, cook according to package directions until golden and crispy, flipping as needed.
In the meantime, add the potatoes 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.
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 & 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. Swap to a rubber spatula once they're mashed to fold everything together. Taste your taters and adjust the salt, pepper, or butter if needed. Leave covered.
Prepare the gravy according to package directions. Once it's thickened up & glossy, it's time to serve things up.
Divide your mash between however many plates you're serving and make a well in the center of each pile of mash. Add some unsalted butter and 1/3 C cheddar. Spoon some gravy over the cheese / mash before nestling some crispy chik'n bites on top. Finish with another generous drizzle of gravy and some green onions. ENJOY!

HAPPY VEG

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Crunchy Veg Sandwiches

5/16/2026

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Crunchy Veg Sandwiches

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Main / 4 Lunch Sandwiches

What You Need

400g Parisian Style Baguette
4 x Aloo Tikki Burger Patties (Sub your fave Indian style veg patty)
EVOO
Fresh Lettuce
2 Roma Tomatoes, sliced
1/2 small red Onion, thinly sliced
4 x Jalapeno Havarti Sandwich Slices
Pickled Hot Peppers
Lay's Classic Potato Chips
Nando's Perinaise (Sub any chipotle style mayo)
Unsalted Butter
Himalayan Salt & Cracked Pepper

Directions

Preheat your oven to 400 F and get your baguette on to a baking sheet, cutting it in half if needed to fit the tray. Once heated, add your baguette to the oven for 4 - 5 minutes (according to package directions) until golden outside and steamy, fluffy goodness inside.
In the meantime, heat some EVOO in a non-stick skillet set to about medium. Once heated, get your patties into the hot skillet and cook for a couple minutes before flipping and continuing for another couple minutes. Continue until the patties are heated thoroughly and nice and golden outside. Top with Havarti slices, cover & remove your skillet from the heat to melt the cheese.

To serve, slice open your baguettes and slather them in unsalted butter & some spicy perinaise. Lay a hefty serving of fresh lettuce on the bottom followed by sliced tomatoes with a pinch of salt & pepper, and some thinly sliced red onions. Next, slice the cheesy patties into 4 - strips as this will ensure entire coverage on your sammies. Lay your cheesy sliced patties on your veg and top with some pickled hot peppers. To finish, a handful of salty, crispy Lay's original. Close them up, press them down to get that magical crunch, and ENJOY!

HAPPY VEG

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Black Bean Burger Salad

5/14/2026

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Black Bean Burger Salad

Prep Time: 10 Min
Cook Time: Under 10 Min

Yields: 1 Salad

What You Need

1 x Gardein Supreme Black Bean Burger Patty + EVOO, thawed a bit
1 Head Romaine, cut into shreds (shredduce), washed & dried
Handful Fresh Baby Spinach, chopped
Jalapeno Ranch Dressing
1/2 small Red Onion, thinly sliced
3 Campari Tomatoes, quartered
1 Jalapeno, thinly sliced
1/4 C Aged English White Cheddar, shredded
Handful Tortilla Chips, crunched on top for garnish
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Directions

Heat some EVOO in a non-stick skillet set to about medium and once heated up, add your black bean burger patty. Fry a couple of minutes until nice and golden, flip, season with a good pinch of salt & pepper, and continue on the second side for a couple of minutes. Flip again and reduce your heat until the patty is warmed through in the center. Remove it from the skillet and chop it into large chunks so it cools a bit faster.
Add the romaine and spinach to a mixing bowl and add as much dressing as your heart desires. Toss until creamy and combined & get that onto your desired plate for service. Next, top sporadically with the toppings; tomatoes, red onions, jalapenos, & black bean burger chunks. Finish by sprinkling the cheddar, pepper flakes, and crushed up chips over the salad. ENJOY!

HAPPY VEG

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Spring Veggie Drop Dumplin' Soup

5/12/2026

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Spring Veggie Drop Dumplin' Soup

Prep Time: 20 Min
Cook Time: 55 - 60 Min

Yields: 4 Servings

What You Need

DROP DUMPLINGS

1 C All Purpose Flour
1 Large, Free-Range Egg
1 1/2 Tsp. Baking Powder
1/2 Tsp. Himalayan Salt
10 + Tbsp. Warm Water

SOUP

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1 Tsp. Red Pepper Flakes
4 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 Leeks, halved & sliced, washed thoroughly
1 Bell Pepper (not green), diced
2 stalks Celery, diced
1 Zucchini, cut into quarter moons
1 C White Wine ( I used Sauv Blanc)
4 C PC Plant-Based Chik'n Broth
4 C Water
1 1/2 Tsp. Vegeta Seasoning
2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 x Hard Cheese Rind
1 Broccoli Crown, broken into smaller florets
1/2 227g bag Snap Peas, halved
3/4 C Pecorino, finely shredded
3 Tbsp. Fresh Parsley, finely chopped
1 Tbsp. Fresh Dill, chopped
Himalayan Salt & Cracked Pepper

Directions

Begin heating the EVOO, butter, pepper flakes, & garlic in a large, deep non-stick / soup pot set to about medium. Once heated, stir and let everything sizzle together for about 30 + seconds before adding the onion, bell pepper, celery, leeks, and a good hit of both salt & pepper. Stir and cook for about 10 minutes until the veggies have softened up. Add the zucchini and another good pinch of both salt & pepper. Continue to stir and cook for 3 minutes or so.

Pour in the wine and a good pinch of salt. Let that simmer off until mostly reduced, 5 + minutes. Now, pour in the broth & water and increase the heat to bring your soup to a boil. Once boiled, reduce to a simmer and add the vegeta, Clubhouse seasoning, and cheese rind. Cover and simmer for 20 minutes.
As the soup simmers, prepare the drop dumpling batter. Whisk together the flour, baking powder, and salt in a small mixing bowl. Crack in the egg and start by adding 7 Tbsp. warm water. Start folding the mixture together, adding additional tablespoons of water as you mix until you get a sticky dough / batter. I used about 11 Tbsp. water. Cover the bowl and set aside until needed.

After the 20 minutes, remove the cover on your soup and add your broccoli florets, snaps peas, and a good pinch of salt. Stir and grab your dumpling batter. Using a tablespoon measure, scoop half tablespoon sized clumps of the sticky batter (as best you can) and use a spoon to scrape them into the soup. Continue until all of your dough has been used up, dropping clumps of the dough around the soup. I ended up with 12 dumplings.
Cover and let the dumplings simmer in the soup for 5 minutes. Remove the lid and flip your dumplings in the soup. Continue to cook another 4 - 5 minutes uncovered. Shut off the heat, pluck out the cheese rind, and fold in the pecorino, dill, & parsley. Taste your broth and adjust the salt / pepper if needed.
For service, serve each bowl with 3 dumplings. Garnish your bowls with a generous amount of finely shredded pecorino, a sprinkle of chopped parsley & dill, and a pinch of pepper flakes. ENJOY!

HAPPY VEG

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Dill Pickle Egg Salad Melt Toasties

5/9/2026

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Dill Pickle Egg Salad Melt Toasties

Prep Time: 15 Min
Chill Time: 30+ MIn
Cook Time: Under 10 Min

Yields: 4 Toasties

What You Need

5 Large, Free-Range Eggs
1 stalk Celery, finely diced
3 Tbsp. Red Onion, finely diced
1 Dill Pickle, finely diced
2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Dill, chopped
2 Tbsp. Mayonnaise
1 Tsp. Gravelbourg French Style Mustard (Sub Dijon)
1 Tbsp. Dill Pickle Juice
Himalayan Salt & Cracked Pepper

TOASTIES

4 Pieces Sourdough (Sliced Sandwich Loaf Style)
EVOO
2 C Aged White English Cheddar, shredded (approx)
2 Dill Pickles, sliced
Fresh Dill For Garnish
Red Pepper Flakes for Garnish

Directions

Get your eggs into a medium sized pot and cover them by about an inch with cold water. Get your pot onto the stove and bring to a boil. Once boiled, cook 5 minutes. Remove the pot from the burner and cover for 5ish minutes. Strain and use an ice bath to cool the eggs abruptly. Once cooled, carefully crack / peel your eggs. Once peeled, cut them in half and scoop the yolks out into a small mixing bowl.
To the same bowl, add the pickle juice, mayo, and mustard. Mash everything together until creamy and combined. Then, chop your eggs rather finely and add them to the bowl along with everything else along with a good pinch of both salt & cracked pepper. I find egg salad gets OVER salted rather easily, so season to taste but just be careful not to oversalt the salad. Work everything together until creamy and combined. Cover and refrigerate for at least 30 minutes to come together.

For the toasties, start by brushing both sides of your bread slices with EVOO. Heat a grill pan to just about medium and working in batches if needed, grill your bread on the first side until crisp and golden, flip, and continue until the other side is gorgeous and golden. Once crisped, get your toasts onto a parchment lined baking sheet and switch your oven on to BROIL HIGH / 500 F. Divide the egg salad between the 4 toasties and top each toastie with a good handful of your shredded aged cheddar in the center.
Get your toasties into the oven and let them go until the cheese is melty. Remove and top each one with some sliced dill pickles, a pinch of pepper flakes, and some fresh dill. Serve & ENJOY!

HAPPY VEG

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Spinach Dip Grilled Cheese

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