Blog Archives

Pinto Crunchwrap Supremes

Prep Time: 20 Min
Cook Time: 15 Min

Yields: 3 Crunchwraps

What You Need

EVOO for frying
4 x Burrito Tortillas
3 x Tostadas
528ml Mexican Pinto Beans
1 Head Romaine, cut into shreds
1 1/2 Roma Tomatoes, chopped
1/2 small Red Onion, diced
2 Green Onions, sliced
Casa Bonita Chipotle Queso
Taco Bell Baja Sauce
Taco Bell Crunchwrap Supreme Dip

Directions

Empty the beans into a small covered pot set to medium low and heat until bubbly and warmed through.
Using one of the tostadas as a guide, cut 3 x circles out of one of your burrito tortillas, tracing around the tostada for reference. Discard the burrito scraps.
Spoon 1/4 of the jar of queso into a small microwavable container and heat until warmed through. You'll likely want to remove, stir, and continue heating once or twice.

To assemble, lay your burrito tortilla out on your surface and use a slotted spoon to strain the pintos before piling them into the center of the tortilla. Next, spoon some of the hot queso over your beans. Nestle your crispy tostada on next, drizzle the tostada with Baja sauce and spread to coat. Pile on some lettuce, chopped tomatoes, and red & green onions. Lastly, your trimmed, circular piece of tortilla to finish and gently press down. Fold the burrito from the outside in and continue around the burrito until your crunchwrap is sealed up. Flip the folded side over on your work surface and continue making the other two.

Heat some EVOO in a skillet set to about medium and once heated, add your first crunchwrap folded side down. Fry until golden and crisp, flip, and continue on the second side until golden. Transfer to your work surface, add another splash of EVOO if needed and continue until all 3 are fried up and golden.
For service, slice them in half and serve with some of the Taco Bell Crunchwrap sauce for dunking. ENJOY!

HAPPY VEG

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Buttery Cajun Cobs

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 2 - 3 Servings

What You Need

3 Cobs Fresh Peaches & Cream Corn
1/4 C Unsalted Butter, cut into cubes
1/2 Lemon, cut into wedges
Chopped Parsley For Garnish

Cajun Butter

1/4 C Unsalted Butter
2 cloves Garlic, crushed & minced
1 1/2 Tbsp. Cajun Seasoning
Few Dashes Hot Sauce ( I used Valentina Super Hot)
1/2 Lemon, juiced
Himalayan Salt

Directions

Preheat your oven to 425 F
Peel the husk from your cobs, snap off any excess stem, and peel away as much of the silk as you can from the cobs. Using a sturdy, sharp knife, cut both ends off each cob and then cut the cobs in half.
Grab a medium sized baking sheet and lay it down. Next, grab a large piece of tinfoil and place it on your tray. Lay your cobs in the center of the foil and fold up the edges around the cobs to form a rimmed sort of bowl. Drop the butter throughout cobs, pressing some of it down on the cobs and then nestle the lemon wedges in. Fold the foil around the cobs, I ended up needing a second piece to seal them up.

Once your oven is preheated, place the tray into the oven for 25 minutes.
With about 10 minutes remaining, begin heating the butter & garlic in a small skillet set to just above low heat. Once melted, stir as the garlic simmers in the butter for a couple minutes before whisking in the Cajun seasoning, lemon juice, hot sauce, and a good pinch of salt. Continue to stir and cook another 4 - 5 minutes until your cobs are cooked. Remove from the heat.

Remove your tray and set it onto a wire cooling rack. Carefully remove the top piece of tinfoil to reveal your steamy cobs. Use a basting brush to brush the cobs with the Cajun seasoned butter. Make sure to take up the clusters of seasoning / garlic. Once your cobs are brushed, I ended up just pouring all of the buttery goodness over them. Sprinkle with parsley and serve right from the tinfoil. I used corn on the cob holders to pick up my pieces for noshing and dunked them in all of the butter at the bottom of the tinfoil with every bite. ENJOY!

HAPPY VEG

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Chipotle Queso Chili Dogs

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 4 Dogs

What You Need

4 Large Hot Dog Buns / Rolls
4 x Jumbo Veggie Hot Dogs ( I used Lightlife)
EVOO
1 Jar Casa Bonita Chipotle Yellow Cheese Queso
425g Sprague Plant-Based Chili
1/2 small Red Onion, finely diced
2 Jalapenos, sliced for garnish

NOtes

The package of dogs comes with 5. You could stretch out the chili to 5 dogs if needed, but I'd recommend switching to smaller buns in that case so you're not left with empty looking chili dogs.

Directions

Empty your chili into a small, covered pot set to medium low and heat until warmed thoroughly. Switch to low once hot and steamy.
Add about half the queso to a small covered pot set to medium low. Once heated and bubbly, reduce the heat to low and leave covered until service.
I used a non-stick skillet for this recipe. Fill with enough water to coat your hot dogs and bring the water to a boil. Once boiled, add the dogs and boil them for a few minutes until malleable and warmed through entirely. Strain the water carefully and return the skillet to the burner now set to just below medium. Add a splash of EVOO and start frying the dogs until blistered / browned. Keep rotating them using tongs to get them blistered on all sides.
Once the dogs are ready, transfer them to your buns and smother each one with a ladle full of hot chili. Next, spoon over some hot chipotle queso. Finish with a sprinkling of diced red onion and some jalapeno slices. ENJOY!

HAPPY VEG

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Fried Halloumi Sandwiches

Prep Time: 10 Min
Cook Time: 10 Min

Yields: 2 Sandwiches

What You Need

4 Pieces Good Bread ( I used an Everything Loaf)
EVOO for frying
Soft, Unsalted Butter
Mayonnaise
Balsamic Glaze
250g Halloumi Cheese
6+ pieces Living Lettuce, washed & dried
Beefsteak Tomato, sliced
1/4 Red Onion, sliced thinly
Himalayan Salt & Cracked Pepper

Directions

Add a couple tablespoons EVOO to a non-stick frying pan and set to about medium. In the meantime, slice your halloumi into 6 - 8 equal sized slices depending on the size of your bread slices. Once heated, add your halloumi to the frying pan in a single layer. Fry until golden brown, a couple minutes, and then flip and continue until the other side is nice and golden.
In the meantime, toast your bread until crispy and toasted to your liking. Slather with unsalted butter and spread a light layer of mayo on the top pieces. Lay crispy lettuce, a couple slices tomato seasoned with salt & pepper, and some thinly sliced onions. Nestle the fried halloumi on top and give a good drizzle of balsamic glaze. Close up your sammies, slice in half, and serve.
ENJOY!

HAPPY VEG

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Greek Pasta Salad

Prep Time: 15 Min
Cook Time: > 20 Min

Yields: 6+

What You Need

1 Lb. Rotini Pasta
1 Red Bell Pepper, diced
1 Pint Medley Cherry Tomatoes, halved
1/2 English Cucumber, cut into quarter moons
1/2 Large Red Onion, diced
1/2 C Fresh Parsley, chopped
2 Tbsp. Fresh DIll, chopped
200g Feta Cheese, crumbled
1/2 Tsp. Dried Oregano
1 Tsp. Red Pepper Flakes
3/4 C Le Grec Greek Dressing (More for Service)

Directions

Bring a large pot of cold water to a boil. Once boiled, add your pasta and cook until just over al dente but not soft / mushy. Monitor your pasta and taste often as it nears finishing to ensure your noods are cooked perfectly. Once, finished, strain and rinse your pasta under cold water until they cool off completely. This is where I'd typically chop all of my veggies / herbs.
Once everything is prepped, add your pasta, veggies, herbs, feta, oregano, and pepper flakes to a large mixing bowl. Pour in the dressing and toss until everything is glossy and combined in the dressing. Cover the bowl and let the salad refrigerate for an hour before serving. For service, you may need to give an additional drizzle of dressing & toss to rehydrate and bring out the dressing's flavour. Salad is also good when it comes down to closer to room temperature if you want to remove it a bit from the fridge prior to service. Remove what you need and keep the rest refrigerated.
Serve on the side of your favourite main or enjoy as a snack. The salad will keep for 4 days in the fridge in an airtight container.
ENJOY!

HAPPY VEG

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RRp & Boursin Breakfast Toasties

7/14/2026

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RRP & Boursin Breakfast Toasties

Prep Time: 5 Min
Cook Time: 5+ Min

Yields: 2 Toasties

What You Need

2 Pieces Everything Bread (Sub your fave bread)
EVOO
Unslated Butter
2 Large, Free-Range Eggs
Shallot & Chive Boursin Cheese
2 Roasted Red Peppers (from the jar), sliced
Feta Cheese, crumbled for Garnish
Fresh Dill for Garnish
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Directions

Start by heating a couple tablespoons EVOO and a spoonful of butter in a non-stick set to about medium. Once heated, carefully crack in your eggs and season them with salt, pepper, and pepper, flakes. As they cook, spoon hot butter / EVOO around the yolks to accelerate the white cooking while leaving your yolks sunny and ready to burst.

In the meantime, toast your slices until golden and get them onto your serving plate. Slather with butter followed by a generous spread of creamy Boursin. Nestle sliced roasted pepper on each toastie. Once your eggs are done, trim excess white (for presentation if desired) before nestling your perfectly cooked eggs on each toastie. Sprinkle with crumbled feta & fresh dill.
Serve & ENJOY!

HAPPY VEG

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Summery Stracciatella Toasties

7/12/2026

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Summery Stracciatella Toasties

Prep Time: 5 Min
Cook Time: 5 Min

Yields: 1 Serving

What You Need

2 Pieces Fresh Bread of Choice
Unslated Butter
Stracciatella Cheese
Heirloom Tomato
Fresh Basil
Balsamic Reduction / Glaze
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

Directions

Start by toasting your bread until golden and crispy. Then, slather each piece with soft, unsalted butter. Spoon Stracciatella cheese generously over each slice.
Next, slice your heirloom tomato and lay two slices on each piece of toast & season generously with salt, pepper, and red pepper flakes. Finish with a drizzle of balsamic reduction and a couple basil leaves. Simple as that!
ENJOY!

HAPPY VEG

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Good Old Tater Salad

Prep Time: 20 Min
Cook Time: Under 20 Min

Yields: Approx. 6 Servings

What You Need

6 Medium Sized Yellow Potatoes, peeled & chopped (approx 3/4" pieces)
4 Large Free-Range Eggs, hard boiled, peeled & chopped
1/2 Large Red Onion, finely diced
3 stalks Celery, diced
1/2 Bunch Green Onions, sliced
1 Jalapeno, seeded & finely diced
3 Tbsp. Fresh Parsley, chopped
1 Tbsp. Dill, chopped
1/2 C Mayonnaise
1 Tbsp. Yellow Mustard
2 Tbsp. Pickle Juice
1 Tbsp. Jalapeno Ranch Dressing
Himalayan Salt & Cracked Pepper To Taste
Paprika (not smoked)

Directions

Add your chopped potatoes to a pot and fill with enough cold water to cover them by about an inch. Season with just over a 1/2 tsp. Himalayan salt. Bring to a boil and once boiled, boil until your taters are fork tender. Make sure to monitor them so that they are just cooked, not to the point of falling apart. Once cooked, strain and let cool completely, don't rinse.

Start by adding the mayo, mustard, pickle juice, and jalapeno ranch dressing to a large mixing bowl. Whisk together until creamy and combined. Next, add all of the remaining ingredients to the bowl and toss until everything is creamy and combined. Season to taste with salt & pepper.
Cover and refrigerate for at least an hour to let the flavours come together.
Before serving, make sure to give the salad a good stir. You may want to add an extra dollop of mayo, I did not, but you may want to depending on preference. make sure to taste and adjust your salt / pepper. For service, transfer your tater salad to a serving bowl and sprinkle with paprika. You could also dress it up with additional green onions, herbs, or an extra chopped egg if you wanted to. ENJOY!

HAPPY VEG

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Creamy Cannelloni Skillet with Pesto

7/8/2026

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Creamy Cannelloni Skillet with Pesto

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

Yields: 4 Servings

What You Need

PESTO

1/4 C Pine Nuts
1/4 C EVOO
1/2 Lemon, juiced
2 cloves Garlic, smashed & chopped
28g Fresh Basil, packed, roughly chopped
1/4 C Fresh Parsley, packed, roughly chopped
1/3 C Grana Padano, chopped
1/4 Tsp. Himalayan Salt
A few cracks of Black Pepper
Pinch Red Pepper Flakes

CANNELLONI

3 Tbsp. EVOO
1 Yellow Onion, finely diced
4 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 C White Wine ( I used Sauv. Blanc)
2 C Whipping Cream, room temp
3/4 C Pecorino, finely shredded
540g Olivieri Spinach & Ricotta Cannelloni (Fresh / Refrigerated Section)
1 1/4 C Pizza Mozzarella, shredded (approx measure)
Himalayan Salt & Cracked Pepper
Fresh Parsley, finely chopped for garnish

Directions

PESTO - Start by toasting your pine nuts in a skillet until golden brown. Always keep a close eye as they can burn in a seconds time. Once toasted, transfer them to a small vortex blender with all of the other ingredients. Blend until smooth and creamy, adding a splash of water if needed for emulsification. Transfer to a small dish, cover & refrigerate.

CANNELLONI - Start by heating the EVOO & pepper flakes in a large oven safe skillet set to about medium. Once heated, add the onion, garlic, and a generous pinch of both salt & pepper. Stir often as the onions cook / brown up a bit. Once they're softened, about 6 minutes, pour in the wine and let that bubble away for 3 -4 minutes until reduced by about half. Next, pour in the cream and season once again with a good hit of salt and a pinch of pepper. Once the creamy sauce starts to boil, reduce to a simmer and continue to stir until the rapid bubbling stops. Now, simmer your sauce for 6 - 8 minutes, stirring fairly often. At this point, it will still be "saucy" but will have reduced a bit / thickened. Turn off the heat and stir in the pecorino until combined. Taste and adjust the salt / pepper before removing the skillet to a wire cooling rack.

Preheat your oven to 350 F
Arrange your 12 cannelloni in the skillet, 2 rows of 6, nestling them into the creamy sauce. Spoon creamy sauce to coat them. Next, cover the skillet with tinfoil. Once the oven is preheated, add your skillet to the oven for 25 minutes. Remove the skillet to a cooling rack again and remove the tinfoil. Sprinkle the mozzarella over the skillet and return to the oven for 12ish minutes.
Switch the oved to BROIL HIGH for some additional browning action if desired. I did :).
Remove to a wire cooling rack and wait for the rapid bubbling to stop before dolloping fresh pesto over the dish and finishing with parsley. Let cool for 10 minutes before scooping & serving up. Dollop servings with additional pesto, finely shredded pecorino, basil, and chopped parsley. ENJOY!

HAPPY VEG

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Well , you'd think having just come back from Mexico that I'd be well prepared for the heat wave that struck. The fact is, I was not. It was easily 10 + degrees warmer everyday without even factoring in the wretched humidity. With the humidity factored in, we were over 105 degrees for nearly a week. My air conditioner was struggling and I was so ill for two days because of it.

There's no better way to minimize cooking than to enjoy some loaded salads. A salad doesn't have to be a basic b!tch garden that everyone (aside from me) loathes. We need toppings, protein, and excitement. With that being said, let's look at some of my favourite meal sized salads!