Directions
  HAPPY VEG
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Directions
 HAPPY VEG
Directions
 HAPPY VEG
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 | Chunky Leafless Greek For OnePrep Time: 10 Min Yields: 1 Serving |
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Directions
- Add the cucumber, bell pepper, tomato, and onion to a mixing bowl. Drizzle with dressing and generously sprinkle in some dried oregano. Toss and add more dressing as desired. I just wanted enough that I could taste it, not drowning in it or anything. Transfer the dressed veggies to a gorgeous serving bowl.
- Drop the chunks of creamy avocado around your bowl and nestle two to three sliced pieces of feta cheese in the center of the bowl. Drizzle everything with chili oil and sprinkle the feta with pepper flakes and additional dried oregano.
- Serve and ENJOY!
- This recipe is super easy to double or triple, super quick, and full of gorgeous vegetables.
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HAPPY VEG
Let's Shop Wayfair's Labour Day Event Sale.
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 | Cucumber Feta SaladPrep Time: 15 Min Chill Time: 30 Min Yields: 3 - 4 Servings |
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Directions
- Using a mandolin set to the thinnest setting, carefully sliced your washed cucumbers until both are sliced up. Get them into a mixing bowl and then pile on your red onion, parsley, feta, pep flakes, oregano, and some cracked pepper. Start with 1/3 cup dressing, toss, and if needed, add additional dressing up to 1/2 C until the salad is dressed to your liking. You can also add salt, but I didn't feel it was necessary.
- Cover and refrigerate for 30 minutes prior to serving to let the dressing soak into those cukes.
- Transfer to a serving bowl and ENJOY!
- Any leftover salad can be stored in an airtight container for up to 3 days. Further than 3 days, the salad starts to look sad.
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HAPPY VEG
 | Crispy Crinkle Pickle FriesPrep Time: 15 Min Cook Time: 25+ Min Yields: 2 Main / 4 Side |
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Notes
- This dish would 100% be better with fries that had been deep fried. I just didn't have enough cooking oil to do so. Should you have the oil / a deep fryer, I'd highly recommend frying them for a naughtier, more golden brown sitch. They're delicious either way however.
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Directions
- Preheat your oven according to package directions for your fries. Get them onto a parchment lined baking sheet in a single layer and spray them generously with cooking spray. Season liberally with dried dill, salt, and red pepper flakes. Toss to combine and once preheated, cook your crinkles until golden and crisp, flipping as needed for even browning. Season once again with salt.
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- To assemble, divide your fries between 2 main / 4 side plates. Next, if you have a wider tipped squeeze bottle, you can add your dip to the bottle and drizzle it over your servings. The dip is chunky so if your bottle isn't wide enough, spoon the dip generously over your servings, attempting to drizzle / dollop over your fries. Next, top with sliced pickles, a generous amount of crumbled feta, some dill and chives, and finish with those gorgeous pickled red onions.
- Serve & ENJOY!
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HAPPY VEG
I'm so guilty of being an avo toast betch. If I'm craving it, I'll spend FAR too much to order it on a menu for it to be uninspired and basic. I'm also easily ok with packing up two slices of bread and an avocado for work. It doesn't HAVE to be bougie, but why shouldn't it be? Why shouldn't we take our avo toast game up a notch and create something inspired that is not only delicious, but gorgeous as well.
 | Avo Toastie with Pickled Uns Prep Time: 15 Min Chill Time: 30 Min + Cook Time: Under 15 Min Yields: 1 Toastie + 1 Batch of Quick Pickled Uns |
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Directions
- To make the onions, you're going to slice and get them into a 32oz mason jar. Add the vinegars, water, honey, salt, pepper flakes and garlic into a small pot set to about medium. Make sure to whisk as it heats up. Once it starts bubbling, let it bubble away as you whisk for only a couple minutes. Turn off the heat and pour this over your onions in the mason jar. Smash down the onions as best you can to keep them submerged in the vinegar before sealing them up and setting them aside for 30 + minutes. I ended up going in after 15ish mins and smashing them down again. After the 30 mins, they can be refrigerated for 2 + weeks, after that they will likely start to lose their crisp texture.
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- For the toasties, start by heating a non-stick skillet to about medium. Spread both sides of your fresh slice of bread with margarine and get that in your skillet. Once golden, flip and continue on the opposite side. Once you're nice and toasty, reduce your heat a little and give it a minute before adding a tablespoon of butter and a good drizzle of spicy chili oil. Once that's melted / heated, carefully crack in your egg and season liberally with salt, pepper, and pepper flakes. As the egg bubbles up, tilt your skillet and spoon the hot bubble over the whites closest to the yolk to speed up the white cooking while leaving your yolk ready to burst.
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- To assemble, cut open your avo and smash that on to your toast. Next, nestle your perfectly cooked fried egg on top. Garnish with crumbled feta, a scoop of your gorgeous pickled onions, and some fresh chives. ENJOY!
- Use your pickled onions for the weeks to come. Tacos, burgers, loaded fries, eggs, they pair so well with everything for that vinegary punch of flavour.
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HAPPY VEG
 | Buttery Elote Style CobsPrep Time: 10 Min Cook Time: 25 Min Yields: 2 - 3 Servings |
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Directions
- Preheat your oven to 425 F.
- Husk the corn and remove as much of the silk as you can. Lay out a large piece of tinfoil and get your halved cobs into the center of the foil, folding it up around them like a tinfoil bowl. Drop cubed butter all around the cobs, pressing some of the cubes directly on to the corn. Sprinkle generously with Kashmiri chili and sliced jalapenos. Nestle the lemon wedges around the dish. Take a second piece of tinfoil to cover / seal up the cobs and transfer them to a baking sheet.
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- Once preheated, place your tray in the oven to bake for 25 minutes until your cobs and golden and cooked through. Remove your tray to a wire cooling rack. Carefully remove the top piece of tinfoil. Squeeze some Baja sauce into a small dish and use a silicone basting brush to brush the sauce all over your cobs. Next, finely shred pecorino generously over your cobs to coat them nicely. Lastly, zest some lime all over your cobs before cutting the lime into wedges and serving so everyone can use a squeeze of lime if desired.
- ENJOY!
HAPPY VEG
 | Cheesy Sausage & Rice Stuffed PepsPrep Time: 25 Min Cook Time: 1 Hr 10 Min Yields: 3 Servings |
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Directions
- Begin heating your EVOO, pep flakes, Adobo seasoning, and garlic in a large, deep non-stick set to about medium. Once everything starts sizzling, stir and cook 30ish seconds before adding the onion, pepper, celery, and a generous pinch of both salt and pepper. Stir and cook 7 + minutes until veggies have softened. Peel the casings from your sausages. make a well in the center of the skillet and crumble in your sausages, breaking them into smaller crumbles in the skillet. Flip / stir the sausage for a couple minutes before stirring everything together and continuing to cook another few minutes.
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- Heat the microwave rice according to package directions. Carefully open the package and stir your cooked rice into the skillet. Season with salt & pepper. After a couple minutes, turn off the heat and stir in the basil, chives, and 1/3 of your shredded pizza mozzarella until gooey and cheesy. Set aside covered.
- Preheat your oven to 375 F.
- Cut your peppers in half through the stem and scoop out the seeds / pith leaving you with hollowed out pepper bowls. Get them into a baking dish, brush your peppers with EVOO, and season them with salt. Divide the filling between your peppers, pressing the filling down into the peppers to make sure they're nice and full. You should have just enough to fill all 6 peppers nicely.
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- Cover the dish with foil and once preheated, add the dish to to the oven and bake for 35 minutes. Remove the dish to a wire cooling rack and remove the tinfoil. Divide the leftover mozzarella for the tops of your peppers and sprinkle each one with pep flakes. Return your peps to the oven for 12 - 15 minutes until melty and gorgeous. Remove the dish to a cooling rack again and sprinkle each pepper with chives.
- Let cool for 5 - 10 minutes before serving. ENJOY!
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HAPPY VEG
 | Creamy Potato, Broccoli & Cheese SoupPrep Time: 15 Min Cook Time: 55 - 60 Min Yields: 3+ Servings |
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Directions
- Begin heating the butter and pepper flakes in a large, deep non-stick OR soup pot set to about medium. Once heated, add the onion, celery, carrot, and a generous pinch of both salt & pepper. Stir and cook for 7 minutes before stirring in the garlic along with another good pinch of salt & pepper and continuing to cook for another few minutes until the veggies have softened up. Sprinkle in the flour and stir to coat the veggies. Keep stirring until the flour has been absorbed, about a minute.
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- Pour in some of the milk and start stirring / scraping the bottom of the skillet to loosen up flour and break apart clumps of floured veggies. Pour the remaining milk / broth into the pot and bring your soup to a low boil. Stir in the vegeta, reduce to a simmer, and cover with a tilted lid for 20 minutes.
- Add the cubed potatoes and simmer for 10ish minutes before adding the broccoli and continuing to simmer with a tilted lid until the broccoli is tender crisp. This should take another 5 - 7 minutes.
- Turn off the heat and stir in the Boursin and aged marble until creamy and combined. Stir in the chives, cover and set aside for 5 minutes. Taste and adjust your salt / pepper if needed / desired.
- Serve your bowls garnished with additional shredded marble and a sprinkle of chives. ENJOY!
- Leftover soup can be stored in an airtight container for up to 4 days.
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