Blog Archives

THROWBACK October 2020

9/30/2021

For this week's throwback, I decided to go into the archives and dig up some of the recipes I shared at this time last year! It's always so fun revisiting old recipes because I'm always writing or testing new things that I often forget some of the delicious things I've posted in the past. Let's take a look at 3 recipes from October of last year and what made them so wonderful <3

JUICY LUCY

www.thehappyveg.ca/recipes/juicy-lucys

Watching the Food Network as often as I do, the Juicy Lucy was something I always wanted to make at home. Quite simply, it's a juicy burger FILLED with cheese as opposed to having a slice of cheese on top. It's the perfect little surprise inside of a perfectly cooked burger. We simply took BEYOND MEAT burgers and stuffed them with marble cheddar, reforming them around the cheese before searing them off. Absolutely delish and fun to make too!

CROCKPOT POTATO LEEK SOUP

www.thehappyveg.ca/recipes/crockpot-potato-leek-soup

I can't be the only one who gets excited about crockpot season?!? I love my crockpot. I love throwing a whole bunch of stuff into it, setting it, and coming back 6 hours later to a delicious meal that was so simple to put together. Take this potato leek soup for example! Everything you love about a classic potato leek soup, cooked in the crockpot. Tender potatoes, sweet leeks, creamy white beans, and a delicious broth that you'll want to slurp straight from the bowl.

HAPPY VEG

CLASSIC EGG SALAD

www.thehappyveg.ca/recipes/classic-egg-salad

Everyone should have an easy egg salad recipe in their repertoire. For me, egg salad must always have a creamy dressing, nice sized chunks of tender egg, and a good amount of crispy veg like red onion and celery. A good egg salad recipe will take you places you know? It's perfect on crispy toast or eaten right out of the bowl, full of protein, and easy peasy to put together. Plus, it stays nice and fresh for a few days in the fridge which means easy brekkie / lunch for days to come.

0 Comments

Chik'n Parm

9/27/2021

0 Comments

Chik'n Parm

Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

WHAT YOU NEED

4 x Gardein Chik'n Patties / Turk'y Patties
4 Slices Pizza Mozzarella
Fresh Basil, sliced
1/4 C Fresh Parsley, chopped
8oz + Dry Whole Wheat Spaghetti
Grana Padano - Garnish

SAUCE

1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell pepper, diced
2 Shallots, diced
4 cloves Garlic, crushed
2 Tbsp. Tomato Paste
(OPTIONAL) 2 Tbsp. Spicy Pesto
796ml Fire Roasted Crushed Tomatoes
1/2 Tsp. Red Pepper Flakes
1 Tsp. + Sea Salt

DIRECTIONS

SAUCE - Begin heating the EVOO, crushed garlic, and pepper flakes over medium heat. Once heated, let the garlic and pep flakes sizzle for about a minute before adding in the shallot, onion, celery, and bell pepper. Season with sea salt, stir, and cook about minutes. Add the tomato paste & spicy pesto. Stir and cook another 2 minutes.
Pour in the crushed toms. Rinse out the can and add that tomatoey water to the pot as well. Once the sauce comes to a boil, add the salt, cover, and reduce heat to medium low. Simmer 20 minutes +. Use an Immersion blender to puree the sauce until smooth. Taste and adjust salt if desired.
NOODS - Bring a large pot of cold, salted water to a boil. Once boiled, add the spaghetti and cook to al dente according to package direction. Strain until needed.

As the sauce cooks, prepare the GARDEIN patties according to package directions. Finish each crispy patty with a slice of pizza mozzarella and leave in the oven until bubbly and melted.
For service, add your spaghetti to a large mixing bowl and add most of the chopped, fresh parsley. Pour in desired amount of sauce and toss together until spaghetti is evenly coated. Serve up the spaghetti with one of the crispy patties on top. Finish with a drizzle of sauce, some fresh basil, and some freshly grated grana padano.
Serve up with a big green salad for a perfect meatless Monday meal ;) ENJOY!

0 Comments

Spicy Red Pesto Smashed Brussel Sprouts

9/22/2021

0 Comments

Spicy Pesto Smashed Brussel Sprouts

Prep Time: 15 Min
Cook Time: 20 + Min

WHAT YOU NEED

1 Lb Brussel Sprouts
EVOO
1 Tbsp. Spicy Red Pesto
1/2 Lemon, juice
Pepper Flakes
Grana Padano Cheese
Fresh herbs ( Basil, Parsley), chopped
Sea Salt

DIRECTIONS

Preheat oven to 400 F
Trim the ends off the sprouts and remove tough outer leaves. Place sprouts on a baking sheet and drizzle generously with EVOO. Season with sea salt & pepper flakes.
Bake for 15 minutes and remove from oven. Use the bottom of a glass to gently smash the sprouts.
In a small bowl, whisk together the pesto, lemon juice, and 1 - 2 Tbsp. of EVOO. Brush this mixture over each of the sprouts. Grate some grana padano cheese over the entire tray and season again with sea salt.
Return them to the oven for another 5 - 7 minutes until fork tender and marinade has cooked out.
Transfer cooked sprouts to a serving plate. Garnish with additional grana padano cheese and some fresh herbs. ENJOY!

0 Comments

Baked Medley Tomatoes & Eggs

9/18/2021

0 Comments

Baked Medley Tomatoes & Eggs

Prep Time:
Cook Time:

Yields: 2 Large Servings / 4 Small Servings

WHAT YOU NEED

4 Large Free-Range Eggs
1.5 lb Medley Tomatoes, halved
1 Shallot, sliced
2 cloves Garlic, smashed
1/2 Tsp. Red Pepper Flakes
Splash Red Wine Vinegar
EVOO
14g Fresh Basil, sliced
Fresh Parsley, chopped
Grana Padano
Sea Salt & Pepper
Toasted / Grilled Bread

DIRECTIONS

Preheat oven to 400 F
Add the tomatoes & sliced shallot to a baking sheet and drizzle them generously with EVOO. Toss them together with the pepper flakes, red wine vin, half the sliced basil, a good pinch of sea salt, and the 2 cloves of garlic. Once coated, bake for 15 minutes.
Remove from the oven and discard excess liquid. Make 4 wells to crack the eggs by pushing the tomatoes around the tray. Carefully crack your eggs into the wells and season each one with salt, pepper, and pepper flakes. Grate some grana padano over the entire tray before putting it back into the oven to bake.
Continue baking for 6 - 8 minutes until whites are set and yolks are still jiggly when you shake the tray.

For service, serve up with a slice of grilled bread and garnish with remaining basil, fresh parsley, and additional grana padano. ENJOY!

HAPPY VEG

0 Comments

SPicy Tomato Gnocchi Skillet Bake with Ricotta & Gremolata

9/15/2021

0 Comments

Spicy Tomato Gnocchi Skillet Bake

Prep Time: 20 Min
Cook Time: 1 Hr 10 Min

Yields: 4+ Servings

WHAT YOU NEED

750g Gnocchi
2 Tbsp. Chili Oil
2 Tbsp. Unsalted Butter
1 Yellow Onion, diced
2 stalks Celery, diced
1 Red Bell Pepper, diced
4 cloves Garlic, crushed & chopped
2 Tbsp. Tomato Paste
3 Tbsp. Spicy Red Pesto
796ml Whole Tomatoes (No Salt)
1 Tsp. Vegeta Seasoning
1/2 Tsp. Red Pepper Flakes
6 -7 Heaping Tbsp. Ricotta Cheese
Grana Padano
GREMOLATA
3/4 C Fresh Parsley, chopped
1 clove Garlic, minced / pressed
Zest of 1 Lemon
1 1/2 - 2 Tbsp. EVOO
Pinch Sea Salt

DIRECTIONS

Begin heating the butter, chili oil, garlic, and pepper flakes in a medium sized sauce pot set to medium heat. Once heated and the garlic starts to sizzle, let it go for 1 minute before stirring in the onion, celery, bell pepper, and a pinch of salt. Stir and cook 5 minutes and then add the tomato paste and spicy pesto. Continue to cook for 3 minutes, stirring halfway through.
Pour in the tomatoes and use your spoon (or hands) to smash the tomatoes a little bit. Fill the can 1/4 of the way with water and swish to clean the can. Pour this in the sauce. Once the sauce begins to boil, add the vegeta, reduce the heat to medium low, cover, and simmer 20 minutes.

Bring a large pot of cold, salted water to a boil over medium high heat. Keep covered until needed.
In the meantime, prepare the gremolata. Chop up the parsley, minced garlic, and lemon together to infuse their flavours. Add this to a small bowl and fold in 1 - 3 Tbsp. EVOO depending on how wet you want the gremolata. Cover and refrigerate until needed.
Add the gnocchi to the boiling water and let them go for maybe 2 minutes. They're not to be fully cooked, only partially. Strain the gnocchi.
Take an immersion blender to the tomato sauce and puree until smooth. Taste and adjust salt if desired.
Preheat oven to 375
Add the gnocchi to a large mixing bowl and begin ladling in sauce until the gnocchi is generously coated. You will use approximately half of the sauce. Refrigerate / freeze the remainder.
Transfer the gnocchi to a 12" skillet coated in cooking spray. Drop in 6 or 7 Tbsp. of ricotta around the dish.
Cover and bake for 25 minutes. Remove cover and continue to bake for 10 minutes. Finally, switch to BROIl at 500 F and let that go for a couple of minutes until bubbly with a little browning on the ricotta. Remove and set on to a wire cooling rack.
Dot the skillet with the gremolata and let it cool 5- 10 minutes before serving.
Garnish servings with additional gremolata and some freshly grated grana padano. ENJOY!

HAPPY VEG

0 Comments

Cremini & Cheddar Brunch Toasts

9/11/2021

0 Comments

Cremini & Cheddar Brunch Toasts

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 2 Toasts

WHAT YOU NEED

2 Pieces Sourdough Bread
2 Tbsp. Unsalted Butter
EVOO
2 Large Free-Range Eggs
2 Shallots, diced
227g Cremini Mushrooms, sliced
Veg Broth
3 cloves Garlic, minced
4 sprigs fresh Thyme, leaves chopped
1/2 Tsp. Red Pepper Flakes
2 Green Onions, sliced
1/2 C Extra Old White Cheddar
Grana Padano
S & P

DIRECTIONS

Begin heating the butter and a drizzle of EVOO in a skillet set to about medium heat. Once heated, add the shallots, garlic, and pepper flakes. Stir and cook about 2 minutes before adding the mushrooms, thyme, and a generous amount of salt and pepper. Add a splash of veg broth and cook until mushrooms have cooked down and released most of their liquid.
In the meantime, heat up a grill pan and brush the sourdough with EVOO on both sides. Grill the bread for about 2 minutes per side until crispy with gorgeous grill marks. Transfer the slices to serving plates.
Once the mushrooms and shallots are cooked, push them to the side and add a drizzle of EVOO. Once heated, crack in your eggs and season them with salt, pep, and pep flakes. Cook until whites are set and yolk is cooked to desired doneness.
For service, split the mushrooms between the two toasts and sprinkle half of the cheddar over each toast. Garnish with your fried egg, some sliced green uns, grana padano, and more pepper flakes. ENJOY!

HAPPY VEG

0 Comments

Cheesy Broccoli Baked Potato

9/1/2021

0 Comments

Cheesy Broccoli Baked Potato

Prep Time: 15 Min
Cook Time: 1 Hour +

Yields: 1 Potato

WHAT YOU NEED

1 Large Russet Potato
1/2 C Whipping Cream
1/2 C Marble Cheddar, shredded
1/4 C Extra Old White Cheddar
1 C Frozen Broccoli Pieces
1 Tbsp. Unsalted Butter
1 Tbsp. Full Fat Cream Cheese, room temp
1/2 Tsp. Dry Mustard Powder
1/2 Tsp. Garlic Powder
Red Pepper Flakes
Sea Salt & Cracked Pep to Taste

DIRECTIONS

Preheat oven to 400 F
Scrub and dry the russet. Place it on a baking sheet and poke it several times with a fork. Drizzle it with EVOO and season liberally with salt, pepper, and pepper flakes.
Bake for 30 mins, flip, and continue baking for 30 + mins until easily pierced with a fork.
Steam the frozen broccoli for a few minutes until bright and tender.
With about 10 minutes left, begin heating the cream, cream cheese, and butter in a small pan set to just below medium heat. Continue whisking as the sauce warms up but do not boil. Simmer and whisk for about 3 minutes as the sauce thickens.
Whisk in the garlic powder, mustard, and desired amount of salt & pepper.
Remove from heat and stir in the marble & white cheddar until fully melted and a nice, cheesy sauce remains. Stir in the broccoli until nice and coated.

Slice open the russet and and pinch both ends to open it up. Take a fork to the flesh to break it up a bit which allows sauce to work its way into the flesh. Pour the cheesy broccoli sauce all over the potato and garnish with additional cheddar (optional) and some extra red pepper flakes. ENJOY!

HAPPY VEG

0 Comments

R E C I P E S

THROWBACK October 2020

JUICY LUCY

CROCKPOT POTATO LEEK SOUP

HAPPY VEG

CLASSIC EGG SALAD

Chik'n Parm

WHAT YOU NEED

DIRECTIONS

Spicy Red Pesto Smashed Brussel Sprouts

WHAT YOU NEED

DIRECTIONS

Baked Medley Tomatoes & Eggs

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

SPicy Tomato Gnocchi Skillet Bake with Ricotta & Gremolata

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Cremini & Cheddar Brunch Toasts

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Cheesy Broccoli Baked Potato

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

Archives

Jonathan - Happy Veg

Categories