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Chopped White Bean Greek Salad

6/29/2026

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Chopped White Bean Greek Salad

Prep Time: 15 Min
Chill Time: 1 Hour +

Yields: 4 + Servings

What You Need

540ml Salt-Free White Beans, drained & rinsed well
2/3 English Cucumber, seeded & finely diced
2 Roma Tomatoes, seeded & finely diced
1 Red Bell Pepper, seeded & finely diced
1/2 Red Onion, finely diced
2 cloves Garlic, crushed & minced / pressed
1/4 C Fresh Parsley, (packed 1/4 C), chopped
1 Tbsp. Dill, chopped
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Dried Oregano
3/4 C Le Grec Greek Dressing

FOR SERVICE

2 Heads Romaine, cut into shreds, washed & dried
Feta Cheese, crumbled on each serving
Fresh Dill for Garnish

Notes

Le Grec is a Canadian brand that I absolutely adore the flavour of. You can sub in your fave Greek dressing if needed / desired, but I highly recommend this one.
My salad was intended to be a bit more wet to serve over chopped romaine. If you would prefer to just consume it as is, I would try reducing the vinaigrette to a 1/2 C.

Directions

Once everything is prepped, get the veggies, herbs, pep flakes, and beans into a medium, sized mixing bowl. Pour in the dressing and toss until everything is combined nicely. Cover and refrigerate for 1 hour (minimum) to bring the flavours together.
For service, I divided the romaine between 4 serving bowls / plates and gave each bed of romaine a small drizzle of dressing. Then, A couple good scoops of the bean salad in the center, a sprinkle of pepper flakes, and as much feta crumbled over each serving as your heart desires. Finish with a sprig of fresh dill & ENJOY!
Remaining bean salad can be stored in an airtight container for 4 days.

HAPPY VEG

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Jalapeno Street Corn

6/25/2026

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Jalapeno Street Corn

Prep Time: 10 Min
Cook Time: 25 Min

What You Need

Per Cob

Unsalted Butter
Nandos Perinaise (Sub Chipotle / Spicy Mayo)
Tajin Seasoning
Queso Fresco
Jalapeno, finely diced

Directions

Preheat your oven to 425.
For every cob you're preparing, strip the husk and peel away as much of the silk as you can. Wash and dry the cobs. Lay a few slices of butter in the center of a large piece of tinfoil and nestle the corn into the butter. Fold the corn up in the tinfoil, sealing the ends and pressing the butter into the cob. Place the cob(s) on a baking sheet. Once preheated, bake your cobs for 25 minutes until bright, buttery, and golden.
Remove the tray from the oven and let the cob(s) cool enough to handle. Open up the tinfoil and spread the cob(s) generously with the perinaise. Sprinkle with Tajin seasoning and top with queso fresco and finely diced jalapenos. ENJOY!

HAPPY VEG

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Oaxaca Cheese & Jalapeno Quesadillas

6/23/2026

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Oaxaca Cheese & Jalapeno Quesadillas

Prep Time: 15 Min
Cook Time: Approx. 15 Min

Yields: 9 Quesadillas (3 Servings)

What You Need

9 x Corn Tortillas (Mine were approx 6")
EVOO
190g Oaxaca Cheese, thinly sliced for easier melting
2 x Individual Guacamole Servings (usually sold in a 4 pack)
2 Jalapenos, sliced
1 Avocado, sliced for garnish
1 - 2 Green Onion, sliced for garnish
2 Tbsp. Red Onion, finely diced for garnish
Fresh Cilantro
Guacamole Salsa ( I used Herdez)
Taco Bell Baja Sauce
1 + Lime, cut into wedges

Directions

Begin heating some EVOO in a non-stick set to about medium heat. In the meantime, wrap half the tortillas in a slightly damp paper towel and heat them in the microwave until soft and malleable. About 25 - 30 ish seconds. Remove, wrap the remaining, and heat them up as well until all of your tortillas are soft. Keep them wrapped as you start assembling the quesadillas.

Lay three to four thin slices of Oaxaca cheese on one half of the tortillas followed by two - three slices of jalapeno. Fold them over, press them down gently, and flip them over. This should help keep their shape as you start frying them.
Working in batches, fry the quesadillas in your skillet for a minute and a half or so until golden, flip, and continue until cheese is bubbly and melty. Transfer to a paper towel lined plate and continue until all of your quesadillas are fried up.

For service, I started by drizzling some Baja sauce on the bottom of my plates. Then, I smeared some prepared guacamole on the quesadillas and nestled three of them per serving on to the saucy plate. A drizzle of spicy guacamole salsa, a sprinkle of red & green onions, a couple slices of avo, some fresh cilantro, and a lime wedge.
ENJOY!

HAPPY VEG

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Garlicky Pan Fried Asparagus

6/12/2026

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Garlicky Pan Fried Asparagus

Prep Time: 10 Min
Cook Time: 15 + Min

Yields: 3 - 4 Side Servings

What You Need

1 Bunch Asparagus
1 Tbsp. Unsalted Butter
1 Tbsp. Chili Oil
1/2 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 Lemon
Himalayan Salt & Cracked Pepper
Pecorino, finely shredded for garnish

Notes

My asparagus were larger and thicker as opposed to a thinner bunch. If you can only find thin ones, monitor your cook time and reduce to keep them tender-crisp. Soft, mushy asparagus is heinous.

Directions

Trim the woody ends off of your asparagus stalks, wash, and dry them thoroughly. Next, start heating the butter, chili oil, and pepper flakes in a non-stick skillet large enough to accommodate the asparagus in a single layer. Set to about medium heat. Once heated, add the asparagus in a single layer and toss to coat in the spicy melted butter / oil. Season with salt & pepper, and let the asparagus cook 5ish minutes before flipping and letting the asparagus continue another 5 minutes. Flip again as the asparagus starts to get some blistered colour.

After a couple more minutes, add the minced garlic to the skillet and flip / toss the asparagus in the skillet to disperse the garlic. After another 2ish minutes, squeeze in the juice of half of your lemon and let that sizzle up for a minute or two until your asparagus is tender-crisp. Remove your skillet from the heat and season again with salt & pepper & finely shred a generous amount pecorino over the asparagus.
Transfer the asparagus to a serving plate, making sure to scoop up buttery garlicky goodness, and garnish once again with a good dusting of finely shredded pecorino. Cut the remaining half of your lemon into wedges, serve & ENJOY!

HAPPY VEG

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BBQ Meatball Queso Subs

6/9/2026

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BBQ Meatball Queso Subs

Prep Time: 20 Min
Cook Time: 15 Min

Yields: 3 Subs

What You Need

EVOO for frying
3 x Soft Sub Rolls
Drippy Dip White Queso
PitMaster BBQ Sauce
1 Jalapeno, sliced
2 Green Onions, sliced for Garnish
3 Tbsp. Red Onion, finely diced for Garnish (more if desired)

MEATBALLS

2 1/2 Tbsp. Italian Breadcrumbs
1 Tbsp. 2% Milk
340g Impossible Beef
1/2 small Yellow Onion, finely diced
2 cloves Garlic, crushed & finely minced
1 Large, Free-Range Egg
1/3 C Aged Marble Cheddar, finely shredded
1 Tsp. Primal Palate Meat & Potatoes Seasoning
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. Himalayan Salt
Cracked Pepper

Directions

Add the breadcrumbs to a small mixing bowl and then add the milk and work together with your hands until moistened and crumbly. Let that sit a couple minutes before adding all of the remaining ingredients for the meatballs. Work together with your hands until combined. Scoop heaping one and a half Tbsp. sized portions of the mixture into your hands and roll into meatballs. Transfer the rolled meatballs to a plate and continue until you should have 9 equal sized meatballs. Any remaining mixture can be dispersed between the balls and re-rolled.

Heat a couple Tbsp.'s of EVOO in a small non-stick skillet set to about medium. Once heated, add the meatballs and let them sizzle for a couple minutes until golden brown. Flip and continue another couple minutes until golden brown on the second side. Reduce the heat, flip them again, and cover the skillet for a couple minutes. Remove the cover, flip again, and cover for another couple minutes until they're fully cooked through.

Add some BBQ sauce to a mixing bowl and then toss your cooked meatballs in the sauce until coated. Return them to the skillet (don't be afraid if they sizzle rapidly) for 30 ish seconds, flip and continue for another 30 seconds. Now, they're done!
For service, heat 3/4 C of the Drippy Dip white queso in the microwave until hot. Use more if desired. Now, it's time to assemble. Split open your soft sub buns and nestle 3 meatballs on each one. Spoon additional BBQ sauce over the meatballs followed by a generous drizzle of the hot white queso. Sprinkle with red & green onions and finish with a couple slices of jalapeno. Serve & ENJOY!

HAPPY VEG

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Cheesy Jalapeno Ranch Deviled Eggs

6/5/2026

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Cheesy Jalapeno Ranch Deviled Eggs

Prep Time: 10 Min
Cook Time: 12 Min

Yields: 12 Pieces

What You Need

6 Large, Free-Range Eggs
2 Tbsp. Mayonnaise
1 Tbsp. Jalapeno Ranch Dressing
1 Tsp. Dijon Mustard
Splash Dill Pickle Juice
1/4 C Aged Marble Cheddar, finely shredded
Himalayan Salt & Cracked Pepper
1 large Jalapeno, 6 slices cut in half for garnish
1 Green Onion, thinly sliced
Kashmiri Chili Powder For Dusting (Sub Paprika)

Directions

Get your eggs into a pot and cover with enough cold water to cover them by an inch. Bring the eggs to a boil and once boiled, cook 5 minutes, remove from the heat, cover and let sit another 5 minutes. Strain and add the eggs to an ice bath for a few minutes until completely cooled down.
I found it easier to crack the shells and then peel them under the water. I found the membrane loosened from the eggs a bit easier under water when peeling. Use whatever tactic you're familiar with to keep those gorgeous whites in tact. Once peeled, slice your eggs in half and scoop the yolks out into a small mixing bowl.
To the same mixing bowl, add the mayo, jalapeno ranch, Dijon, finely shredded cheddar, and a splash of pickle juice. Use a hand mixer to whisk that together until gorgeously creamy and fully combined. Season to taste with salt & cracked pepper.

Add this creamy mixture to a piping bag fitted with an open star tip. Alternately, you can spoon the filling into the eggs. Pipe the filling into your egg whites until all of the filling is used up and your eggs are stuffed. Get your eggs onto your serving plate and add some Kashmiri chili to a fine mesh sieve and tap it as you dust your eggs with the spice. Tap each one with a halved slice of jalapeno and a couple thinly sliced green onions.
Serve and ENJOY! Alternately, you can cover and refrigerate until service. The deviled eggs will last approximately two days in your fridge, so gobble them up as quickly as you can.

HAPPY VEG

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Cheesy Lentil Tostadas

6/3/2026

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Cheesy Lentil Tostadas

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 3 - 4 Servings

What You Need

10 + Tostadas
Drippy Dip White Queso
398 ml Refried Beans
2 Green Onions, sliced & separated light & dark portions
1/2 Red Onion, finely diced for garnish
Fresh Cilantro, chopped
2 Jalapenos, sliced for garnish
Guacamole Salsa

CHEESY LENTILS

2 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 small yellow Onion, diced
1/2 Red Bell Pepper, diced
540 ml Lentils, drained & rinsed
24g Old El Paso Cheesy Taco Mix
1/2 Tsp. Primal Palate Meat & Potatoes Seasoning
1 C Pres. Choice Plant-Based Chik'n Broth
3 slices Monterey Jack with Hot Peppers (sandwich style slices)
Himalayan Salt & Cracked Pepper

Notes

I guarantee the recipe will accommodate 10 tostadas, but also may make up to 12 depending on how generous you are with the refried beans.
I used sandwich slices just to get rid of them. You could always sub in some shredded cheddar or Monterey Jack instead.
Get your hands on Drippy Dip White Queso --- > market.foodsocial.io/products/blanco-cheese-dip?_pos=2&_sid=edf0d5f1e&_ss=r&sca_ref=7240561.CoPRFmiBtUrSHH&sca_source=Food Social

Directions

Empty the refried beans into a small, covered pot and set to medium low. heat until warmed thoroughly & reduce to low if needed until service.
Begin heating the EVOO, pep flakes, and garlic, in a non-stick skillet set to about medium. Once heated, let everything sizzle together for 30 seconds before adding the light portions of the green onions, yellow onion & bell pepper. Season with salt & pepper, stir as needed & cook until softened up, about 7 + minutes. Stir in the lentils along with another good pinch of salt & pepper. Continue to stir and cook another couple minutes until the lentils have warmed up.

Stir in the cheesy taco seasoning & meat & potatoes seasoning. Pour in the broth and stir to disperse those spices. Increase the heat a bit until the broth starts to bubble away and then reduce to medium low to simmer 10 minutes uncovered until the broth has mostly been reduced.
Turn off the heat and slap the three pieces of cheese on top. Once melty, stir to combine, taste & adjust the salt / pepper if needed.

For service, warm up desired amount of queso in either a small, covered pot or in the microwave, stirring after every 30 seconds until silky and hot.
Start by spooning beans into the center of the tostadas and then top with a scoop of your cheesy lentils. Next, a dollop of hot queso and guacamole salsa. Then, all of the garnishes. Sliced green onion, diced red onion, a couple slices of jalapeno, and some fresh cilantro. ENJOY!

HAPPY VEG

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BBQ Chik'n Burgers

6/1/2026

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BBQ Chik'n Burgers

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 3 Chik'n Burgers

What You Need

3 x Brioche Buns + EVOO
3 x Gardein Supreme Chik'n Filets
6 pieces Monterey Jack with Hot Peppers, sandwich slices
Fresh Frisee Lettuce
2 small Roma Tomatoes, slices
1/2 Red Onion, sliced thinly (more if desired / needed)
Pitmaster Original BBQ Sauce
Nandos Perinaise (Sub Chipotle Mayo)
Himalayan Salt & Cracked Pepper

Directions

Preheat your oven according to filet instructions. Get your frozen filets onto a parchment lined baking sheet and once preheated, get them into the oven and cook according to package directions until golden and crisp. Remove and spoon a couple tablespoons of the BBQ sauce onto each crispy patty, spooning it around to coat the patties generously. Top each one with two pieces of Monterey Jack cheese and return the tray to the oven until melty.

Heat a grill pan on about medium and brush the open sides of your buns with EVOO. Get them on the grill and let them go until golden and crisp. Remove and set your buns on to a cutting board.
To assemble, start with the spicy mayo on the top and bottoms. Lay some fresh lettuce followed by a couple slices of juicy roma tomato & season them with salt & cracked pepper. Next, nestle your cheesy BBQ patty on top followed by some thinly sliced red onion.
Close them up, serve, and ENJOY!

HAPPY VEG

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R E C I P E S

Chopped White Bean Greek Salad

What You Need

Notes

Directions

HAPPY VEG

Jalapeno Street Corn

What You Need

Directions

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Oaxaca Cheese & Jalapeno Quesadillas

What You Need

Directions

HAPPY VEG

Garlicky Pan Fried Asparagus

What You Need

Notes

Directions

HAPPY VEG

BBQ Meatball Queso Subs

What You Need

Directions

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Cheesy Jalapeno Ranch Deviled Eggs

What You Need

Directions

HAPPY VEG

Cheesy Lentil Tostadas

What You Need

Notes

Directions

HAPPY VEG

BBQ Chik'n Burgers

What You Need

Directions

HAPPY VEG

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