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Hashbrown Breakfast Sams

10/31/2021

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HASHBROWN BREAKFAST SAMS

Prep Time: 10 Min
Cook Time: 10 - 15 Min

Yields: 1 Sam

WHAT YOU NEED

3 Frozen Hashbrown Patties
1 Plant-Based Breakfast Sausage Patty (Beyond Meat, Field Roast, Gardein etc.)
1 Large Free-Range Egg
Crispy Lettuce
Pickled Hot Peppers
1 Slice American Cheese
Chipotle Crema
Red Pepper Flakes
S & P

DIRECTIONS

Begin heating a couple TBSP. of EVOO in a large skillet set to medium. Add the hashbrowns to the skillet and season them with sea salt, pepper, and pepper flakes. Let those sizzle for a few minutes until nice and golden brown. Flip, season with salt & pep, and cook until crispy and golden.
After flipping the browns, add in your breakfast sausage and cook that on both sides until nice and golden and cooked through.
Remove the hashbrowns to a paper towel lined plate and crack in your egg while the sausage continues to cook. Pop the yolk, season with salt, pepper, and pep flakes, and cook until crispy edges have formed. Flip the egg and continue for less than a minute until the yolk is cooked. Remove everything from the skillet.

Assemble in the center of a large square piece of parchment. Begin with the bottom hashbrown drizzled with chipotle crema. Layer some crispy lettuce, the sausage patty, another hashbrown, American cheese, copious amounts of pickled hot peps, the fried egg, and a finishing drizzle of chipotle crema. Top with the remaining brown.
Fold it up tightly and slice it half to reveal those beautiful layers. ENJOY!

NOTES

Want to make this for a group? I'd suggest baking your hashbrown patties because you can cook many of them at once and they always get nice and crispy in the oven. This will free up your skillet to do all of your sausages first followed by all of your eggs.
MAKE THEM VEGAN! - Swap out the American cheese for your favourite plant-based slice. Sub the fried egg for a tofu scramble perhaps or a egg like scramble from a brand like JUSTEGG. Buy vegan crema!
The hashbrowns HAVE GOT to be crispy. If they're too soft, the sandwich can eat as one-note in terms of texture. You need a crispy brown.

HAPPY VEG

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Cabbage Rolls

10/28/2021

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Cabbage Rolls

Prep Time: 35 Min
Cook Time: About 2 Hours

Yields: 12 - 13 Cabbage Rolls

WHAT YOU NEED

1 Large Head Green Cabbage
2 C Cooked Brown Rice
3 Tbsp. EVOO
340g Impossible Beef
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell Pepper, diced
6 cloves Garlic, crushed & minced
1 Large Egg
1 Tbsp. Tomato Paste
680ml Passata
1 1/2 Tbsp. Red Wine Vinegar
1 1/2 Tsp. Dried Oregano
1 Tsp. Red Pepper Flakes
1 Tsp. Dried Basil
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Paprika
4 Bay Leaves
Sea Salt & Cracked Pepper
Fresh Parsley - Garnish

DIRECTIONS

Carefully core the green cabbage and submerge it core side up into a large pot of gently boiling water. Look for lifting of the leaves near the core and carefully pull them away until you have them detached. Continue until you have 12 - 14 good sized leaves. You can freeze, refrigerate, or chop the remaining cabbage and use it as a base for the rolls.
Begin heating 1 Tbsp. EVOO in a large skillet set to about medium heat. Add the Impossible Beef and begin breaking it up as it cooks into smaller crumbles. Cook until browned, approximately 5 or so minutes. Strain the beef from the pan and return the pan to the heat. Add the remaining 2 Tbsp. EVOO and the onion, bell pepper, celery, 1/2 Tsp. red pepper flakes, 1/2 Tsp. dried oregano, and a generous pinch of salt and pep. Cook until translucent.

Next, make a well in the center of the pan and add the garlic. let that sizzle for a minute or so before stirring everything together and adding the tomato paste. Continue to stir and cook for another 2 minutes. Remove from heat.
In a large mixing bowl, stir together the browned Impossible beef, cooked rice, cooked veggies, and the egg. Stir together and set aside.
For the tomato sauce, stir together the passata, 3/4 Tsp. sea salt, red wine vin, remaining oregano and pepper flakes, garlic & onion powder, paprika, and basil. Set aside.
Spoon a generous amount of the tomato sauce into a large, 3 qt. rectangular baking dish. Spread it around to coat the bottom entirely. (You can then layer your chopped cabbage if you decided to do that)
To assemble the rolls, cut a triangle from the core end of the leaf, removing the hard part of the stem. Place 1/3 C of the filling in the center of the leaf. Fold the core side over the filling, gently tucking it in before flipping over the sides and rolling until tight. Place the cabbage rolls fold side down in the dish. You want them nestled tightly together.
Once completed, pour over the remaining tomato sauce and spread it to coat the rolls entirely. Place the 4 bay leaves around the dish before covering.
Bake covered for at least 1 1/2 hours until cabbage is tender. Remove from oven and set on to a wire cooling rack prior to service.
Serve rolls with a sprinkle of fresh parsley & ENJOY!

HAPPY VEG

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Potato, Kale, & Ravioli Lasagna

10/23/2021

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Potato, Kale, & Ravioli Lasagna

Prep Time: 30 Min
Cook Time: 1 Hour 25 Min (Approx)

Yields: 5 + Servings

WHAT YOU NEED

4 Large Russet Potatoes
1 Lb. Kale, chopped
1 1/2 C Pizza Mozzarella, shredded
600g Fresh Ravioli, uncooked
1 Large Yellow Onion, diced
1/4 C Panko Breadcrumbs

BECHAMEL

1/4 C + 2 Tbsp. Unsalted Butter
5 Tbsp. AP Flour
3 3/4 C 2% Milk
3/4 C Grana Padano, shredded
1/2 Tsp. Ground Nutmeg
1 1/4 Tsp. Sea Salt
3 Large Egg Yolks

GREMOLATA

2 Green Onions, thinly sliced
1/4 C Fresh Parsley, chopped
1 Lemon, zest (optional squeeze of juice for fresh flavour)
1 clove Garlic, grated
EVOO

DIRECTIONS

Preheat the oven to 425 F
Scrub and slice the potatoes on a mandolin to approximately 1/4 " thick. Place the sliced potatoes on parchment lined baking sheets (it's ok if they gently overlap) and drizzle them with EVOO. Season them with sea salt, cracked pepper, pepper flakes, & dried oregano. Bake the potatoes for 15 minutes. Remove them and flip them. Season them again with sea salt, pepper, and dried oregano, and return them to the oven for another 7 - 10 minutes until golden around the edges and fully cooked. Remove and set on to wire cooling racks.
In a large frying pan, heat 2 Tbsp. EVOO on just about medium heat. Add the onions, some pepper flakes, and a good pinch of sea salt. Stir and cook for 5 minutes before adding in the kale and another generous pinch of sea salt. Cover and let the kale cook until wilted. Remove from heat.

BECHAMEL - Heat the butter in a medium sized sauce pot set to medium heat. Once melted, fold in the flour and continue to stir and cook for about 2 minutes. Slowly pour in the milk, whisking vigorously as you continue to add more milk until fully incorporated. Let the béchamel come to a boil. Once boiled, reduce the heat slightly and stir in the sea salt & nutmeg. let that simmer for about 6 - 8 minutes until nice and thick. Remove from heat to cool slightly before stirring in the egg yolks and grana padano cheese.
Reduce oven temperature to 350 F
Start by spraying the inside of a round, 3 - 3 1/2 qt. baking dish with cooking spray. Start by adding a layer of sliced potatoes, gently overlapping them around the dish until you end up in the middle. Next, spoon 1/3 of the sautéed kale & onions over the potatoes. Next, a layer of raviolis using the same circular pattern as the potatoes, meeting in the middle. Pour 1/4 of the béchamel sauce over the entire dish and sprinkle with 1/4 of the mozzarella. Build another 2 layers of potatoes, kale, raviolis, sauce, and mozz. Finish with what's left of the sliced potatoes followed by the remaining béchamel.
Toss the remaining mozzarella cheese with the panko crumbs, some sea salt, and dried oregano. Sprinkle this over the entire dish.
Bake 45 minutes until golden brown. Set onto a wire cooling rack to cool for 10 minutes minimum before slicing and serving.
While the lasagna bakes, toss the gremolata together in a small bowl. I like to add a splash of EVOO & lemon juice but those are optional. Toss the green uns, parsley, lemon zest, and garlic together.
Serve a slice and spoon over some of the fresh gremolata. ENJOY!

HAPPY VEG

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Southern Style Mac with a Crispy Cracker Coating

10/17/2021

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Southern Style Mac with Crispy Cracker Coating

Prep Time: 10 Min
Cook Time: 45 - 50 Min

Yields: 4 + Servings

WHAT YOU NEED

2 C Dry Macaroni Noodles
1 1/3 C Whipping Cream
¼ C Melted Butter, room temp
3 Large Free-Range Eggs
1 C Extra Old Cheddar, shredded
1 C Pizza Mozzarella, shredded
1/4 C Grana Padano, shredded
3 slices Habanero Monterey Jack, broken apart
2 Tsp. Dry Mustard
1 Tsp. Garlic Powder
1/2 Tsp. Cayenne Pepper
3/4 Tsp. + Sea Salt
Cracked Pepper
Handful Spicy, Cheesy Crackers (Red Hot Cheez Its for example)
1/4 C Panko
OPTIONAL - Habanero Salt (Sub Cayenne & Pinch of Salt)
Green Onions for Garnish

DIRECTIONS

Preheat oven to 350 F

Fill a large pot with cold, salted water, and set it to medium high heat. Once boiled, add the macaroni and cook about 2 minutes less than what is recommended for al dente. Strain.

While the noodles cook, whisk together the cream, eggs, butter, salt, desired amount of cracked pepper, mustard, cayenne, & garlic powder.

Return the cooked noodles to the same pan on the burner that is now turned off, but still warm. Pour in the creamy egg mixture and stir to combine. Now, fold in the sliced monterey jack, cheddar, grana, and pizza mozz, reserving a little of each for the top. Transfer this to a greased 9” x 13” baking dish and top with remaining cheeses.

Place the crackers in a ziplock bag & use a rolling pin to crush them up, leaving some chunks for texture. Stir this together with the breadcrumbs and habanero salt. Once combined, sprinkle this over the top of the mac & cheese

Bake uncovered for 35 – 40 minutes until beautifully crisp on top. Remove from oven and set onto a wire cooling rack for a few minutes prior to slicing in to. ENJOY!

HAPPY VEG

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Potato Leek Au Gratin

10/12/2021

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Potato Leek Au Gratin

Prep Time: 25 Min
Cook Time: 1 Hour 25 Min

Yields: 5 - 6 Servings

WHAT YOU NEED

2 Lbs Russet Potatoes, peeled & sliced about 1/8" thick (Use a mandolin for precise slices)
3 Leeks, sliced & cleaned thoroughly
2 Shallots, sliced
1 2/3 C Whipping Cream
2 Tbsp. Unsalted Butter, melted and cooled to room temp
1 1/2 C Gruyere, shredded
1 C Pizza Mozzarella, shredded
Fresh Thyme
1/2 Tsp. Red pepper Flakes
3/4 Tsp. + Sea Salt
Cracked Pepper

DIRECTIONS

Preheat oven to 350 F

Whisk together the butter, cream, pepper flakes, sea salt, and desired amount of cracked pepper.

Spray a 3qt. (or larger) baking dish (rectangular or circular) with cooking spray. Begin gently overlapping potato slices around the bottom of the dish working in a clockwise pattern until you reach the middle of the dish, and it is covered entirely. Next, place some sliced shallots & leeks around the dish. Pour ¼ of the cream sauce over the potatoes / leeks followed by sprinkling ¼ of the mozz & gruyere. Strip a couple sprigs of thyme and sprinkle over the leaves. Continue this layering process two more times, finishing with a layer of potatoes and one final layer of sliced leeks & shallots on the top. Pour the remaining ¼ of the sauce over the potatoes and reserve the remaining cheese.

Cover and bake for 1 hour 10 Min. Remove cover, top with reserved cheese, and continue to bake for 15 minutes. If desired, switch to BROIL 500 F for the last minute or so for some glorious browning action.

Remove from oven and set onto a wire cooling rack for 10 minutes before serving up. ENJOY!

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October Recipes From the Archives

10/7/2021

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The other night, I decided to look at some of my recipes from when I started the blog and omgosh guys, what a difference from then to now. The picture quality, the writing, everything frankly. It was so fun and then I thought hey, what the hell, let's pluck a couple of recipes from every October since I started this blog. I'm being honest in my little tidbits about each recipe, so you'll know if I think you should wait for me to retest lol

Enjoy the old pics, celebrate the growth, and let's keep eating bomb food together ;)

2015

Cranberry Apple Crisp

www.thehappyveg.ca/recipes/cranberry-apple-crisp

First of all y'all, that picture is like a straight up nightmare. I think we can all agree that that cranberry apple crisp is not singing to us. With that being said, the recipe has potential. The recipe wasn't perfect in terms of how it was written but it looks like it would work. I'll have to retry this one, it is cranberry season in Ontario after all!

Roasted Tomatoes

www.thehappyveg.ca/recipes/roasted-tomatoes

This picture is totally giving me a like, 80's cookbook vibe, am I right? I don't know, it isn't really exciting me. The recipe needs more everything in my opinion. 3 stalks of parsley? 2 cloves of garlic? That's hardly enough to be worth adding. Serious points for the 80's photo vibe but not much else.

2016

Artichoke, Spinach, & Red Pep Stuffed Potatoes

www.thehappyveg.ca/recipes/creamy-spinach-artichoke-and-red-pepper-stuffed-potatoes

I'm going to be honest, the picture is like, nauseating me. That splooge of EVOO located at the bottom of the plate is like, eye-catchingly distracting. Also, it looks like it was night time because that tater is not distinguishable. The recipe looks ok but once again, I'm noticing it needs more. It needs way more spinach and way more cream cheese for starters. It was probs good at the time, but I really don't remember enjoying it to where I'd remember it.

Zucchini Pizza Bites

www.thehappyveg.ca/recipes/zucchini-pizzas

For the record, I distinctly remember eating AND enjoying these. Even though the picture is embarrassing and sad, you can still clearly make out that there was more than enough melty cheese. I MUST redo this one now and get some better phtoos because I know this recipe was YUM vibes!

2017

Jalapeno Corn Dip

www.thehappyveg.ca/recipes/creamy-jalapeno-corn-dip3701523

YES! YES! YES! I remember this one so vividly. I go to my friend Kyle's house quite often to cook recipes because she loves to cook also and much like myself, loves to eat. We were probably getting a little bit stoned. I was 100% getting a little bit tipsy, and this dip delivered. So very creamy, nice pops of jalapeno, (although I'm sure now I would have doubled the amount I put in lol) and a lot of texture. The picture is pretty crap, but I'd make this dip again any day, and I'd highly suggest you did too!

Roasted Veg Lasagna

www.thehappyveg.ca/recipes/roasted-veg-lasagne

I tots remember loving this one too and being particularly proud of myself. I used Olivieri fresh pasta sheets which were super easy to use and tasty. The sauce in the recipe defs needs improvement on first glance but overall, I was truly impressed with myself.

2018

Ultimate Breakfast Sammies

www.thehappyveg.ca/recipes/my-ultimate-breakfast-sammie

I only had 2 recipes to shar in October of 2018 because that was the year I first moved to Ireland from Canada. This breakfast sammie was the very last recipe I tested before I moved away. It's pretty basic bitch but it holds a spesh place in my heart.

Potato Egg Salad with Dill & Sweet Corn

www.thehappyveg.ca/recipes/potato-egg-salad-with-sweet-corn-and-fresh-dill

Another recipe that's truly close to my heart. This was the only recipe I wrote for October while I was in Ireland. It was pretty intense getting adjusted so cooking was kind of like, on the back burner. I loved this salad because it incorporated sweet corn; an ingredient you'll find in tuna salad, egg or potato salad, and even on pizzas. It was so Ireland to me whether it was authentic or not lol Make this, it was good.

NOTE: I'd recommend using your own method for hard boiling eggs. I had only just gotten back into eggs when I moved abroad so that was 16 years of not eating them!

2019

Buttery 3 Chz Brussel Sprouts

www.thehappyveg.ca/recipes/buttery-3-cheese-roasted-brussel-sprouts

I loved this recipe. In fact, I've made it a few times since then with a few minor changes here or there. Let's be honest, I think any of us would be hard pressed to find anything wrong with roasted brussel sprouts smothered in savoury cheese.

2020

Swedish Meatballs

www.thehappyveg.ca/recipes/swedish-meatballs

As you can see, the photography is slowly but surely getting better, but it's nowhere where I needed it to be. Anywho, I absolutely love this recipe for Swedish meatballs. I try not to eat the Beyond products TOO often because at the end of the day, they're processed and not exceptionally good for you. With that being said, I absolutely love Beyond products and the beef makes some pretty delicious meatballs. I whipped up a creamy gravy that the meatballs are then finished in before being draped over some smashed potatoes.

I remember thinking I needed more gravy but I distinctly remember these being succulent, tender, and absolutely delicious.

Juicy Lucy's

www.thehappyveg.ca/recipes/juicy-lucys

Another Beyond meat recipe coming at you full steam ahead. I was at my friend Kyle's house again and she was the one who formed all of the patties because I didn't have gloves and hate getting my hands all gross lol Basically, Beyond meat burgers are stuffed with marble cheddar before being seared to golden brown. It's a traditional Minneapolis treat that couldn't be simpler. There's just something fun about a stuffed burger versus a slice of cheese as a garnish.

2021

Creamless Potato Soup

www.thehappyveg.ca/recipes/creamless-potato-soup

And finally, 2021. I've got a few delicious recipes coming up in the next week but we've got this wonderful Creamless Potato Soup. I love this recipe because instead of thickening with flour or loads of whipping cream, we're relying on boiling out the starches from russet potatoes. We're left with a creamy and delicious potato forward soup that is finished with some cheese, sour cream, and greenery. There's something about potato soup for me that always hits the spot. You'll love this recipe <3

Here's to many more years of recipes, improvement, and new things :)

HAPPY VEG

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Skillet Moussaka

10/6/2021

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Skillet Moussaka

Prep Time:
Cook Time:

Yields: 5 - 6 Servings

WHAT YOU'LL NEED

SAUCE

1/4 C EVOO
1 Yellow Onion, diced
2 cloves Garlic, crushed & minced
390g GARDEIN Frozen Beefy Crumbles
1 Tbsp. Tomato Paste
1/2 C Red Wine
796ml Whole Tomatoes, crushed in pan
1/2 Tsp. Red Pepper Flakes
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 1/2 Tsp. Dried Oregano
1/2 Tsp. Granulated Sugar
1 Tsp. + Sea Salt

BECHAMEL

1/4 C Unsalted Butter
3 Tbsp. AP Flour
2 2/3 C 2& Milk
1/2 C Grana Padano Cheese, grated
2 Egg Yolks
1/4 Tsp. Nutmeg
3/4 Tsp. + Sea Salt

EXTRAS

3 Indian Eggplants
2 Zucchinis
2 Large Russet Potatoes
1/4 C Panko Crumbs
Dried Parsley
Grana Padano - Garnish
Fresh Parsley - Garnish

DIRECTIONS

PREPARE YOUR VEG - Preheat oven to 425 F
Use a mandolin set to the second lowest setting (approx 1/4") and carefully slice the zucchinis & eggplants. Lay them flat on a wire rack over a baking sheet and salt them generously. Leave them for about 30 minutes to drain excess liquids.
Now, slice the russet potatoes on the same setting of the mandolin and place them on a baking sheet. Drizzle them with EVOO and sprinkle them with sea salt, pepper, and pepper flakes.
Place the zucchini & eggplant slices on a large baking sheet and drizzle them with EVOO. Sprinkle them pepper and pepper flakes.
Bake everything for 12 minutes. Flip the potatoes, zucchini, and eggplants, and return them to the oven. Continue baking the zuccs / eggplants for about 7 - 10 minutes until malleable and tender. Continue the potatoes for 15 ish minutes until tender and golden brown.
Set both aside to cool until assembly.
SAUCE - Start the sauce while your veggies are roasting. Begin heating the EVOO, garlic, and pepper flakes in a medium sized pot set to about medium heat. Once heated, let the garlic sizzle for about a minute before stirring in the onion, 1/2 tsp. oregano, and a good pinch of sea salt. Cook and stir about 5 minutes before adding the tomato paste. Continue to cook another 2 minutes and fold in the Gardein crumbles. Stir until warmed through and add red wine. Let the wine simmer for a few minutes before pouring in the whole tomatoes. Take a fork or a potato masher and bust up the tomatoes a bit. Let the sauce come to a boil and once boiled, add the cinnamon, nutmeg, sugar, remaining oregano, and sea salt. Stir, reduce heat to medium low, and simmer for 30+ minutes. Sauce needs to be thick and reduced to form nice layers.

BECHAMEL - Melt the butter in a small sauce pot set to medium heat. Once melted, stir in the flour and continue to stir as the roux bubbles for a couple minutes without browning. Whisk in the milk slowly until everything is thoroughly combined. Let the béchamel come to a boil. Add the salt, reduce the heat to a simmer, and let it go for 5 minutes until nice, thick, and creamy. Remove from heat and let the sauce sit for a couple minutes before folding in the egg yolks and grana padano cheese.

ASSEMBLY

Reduce oven temperature to 350 F
Spray the inside of a 12" skillet with cooking spray. Start gently overlapping potato slices to form the first layer of the moussaka. Next, alternate eggplant & zucchini slices to form a second layer. Then, spread a generous amount of your meaty sauce to cover the veggies entirely. Continue with another layer of potato, eggplant & zucc, and sauce. Finish by pouring over the béchamel sauce spreading it if needed to completely coat the entire sauce layer beneath.
Sprinkle the top with dried parsley and the panko crumbs.

Bake for 1 Hour until golden brown. Optionally, you can switch the oven to BROIL 500 F for a minute or two to really get a nice crisp
Remove from oven and set onto a wire cooling rack to cool for about 10 - 15 minutes before slicing in to.
Garnish each serving with fresh parsley and additional grana padano cheese. ENJOY!

HAPPY VEG

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Creamless Potato Soup

10/2/2021

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I love me a big old bowl of creamy potato soup y'all; there's nothing more satisfying to me in a soup than one that's loaded with taters. While I was trolling for inspiration, I came across a creamless method for potato soup that relied solely on the starches from the russet potatoes. (For the record, I always tag the website but I forgot to save it. I'm ashamed.) I loved this idea because although I am not one to shy away from heavy cream, it's a nice thought to have a lighter alternative. Don't worry though, there's some butter and sour cream to finish things off and give it that lusciousness we crave.

Creamless Potato Soup

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

2 Tbsp. EVOO + 2 Tbsp. Unsalted Butter
2 Yellow Onions, diced
3 stalks Celery, diced
4 Large Russets, peeled & cubed (about 6 cups)
3 cloves Garlic, crushed & minced
900ml Low Sodium Vegetable Broth
1 Bunch Green Uns, sliced & separated light & dark
1/2 C Extra Old Cheddar, shredded
1/4 C Grana Padano, shredded
1/2 C Full Fat Sour Cream
2 Slices Marble Cheddar (optional)
1/2 Tsp. Red Pepper Flakes
1/2 Tsp. Garlic Powder
1/2 Tsp. Ground White Pepper
1 Tsp. Onion Powder
1 Tsp. + Sea Salt

DIRECTIONS

Begin melting the butter & EVOO together with the garlic & red pep flakes in a medium sized sauce pot set to about medium. Once they start sizzling, stir and let them go for about 45 seconds before stirring in the celery, onion, and light coloured portions of the green onion. Season with sea salt and cook about 5 minutes.
Add the potatoes and another generous pinch of sea salt. Stir, cover, and continue to cook for about 5 minutes, stirring every couple minutes.
Pour in the vegetable broth making sure to scrape the bottom of the pot to loosen up any flavourful bits. Bring the soup to a boil and once boiled, add the garlic & onion powder, white pepper, and about 3/4 tsp. sea salt. Reduce heat slightly but keep the soup on a low boil. Leave it uncovered and boiling for 20 - 25 minutes until potatoes are tender and soup has thickened nicely.

Use a potato masher to mash up as much of the soup as you'd like before stirring in the cheddar, grana, and marble cheese in batches until combined. Remove from heat and stir in the sour cream. Taste and adjust salt to your desired tastes.
For service, garnish each portion with remaining sliced green uns, some fresh celery leaves, and a dollop of sour cream. ENJOY!

HAPPY VEG

NOTES:
1. When I find the original page I got this method of making potato soup from, I will 100% update y'all. I hate not giving credit if I use an idea.
2. The soup is thick AF. Feel free to thin it out using additional sour cream or broth until it is at the consistency you'd like.
3. The starches from the russets boiling are what thicken the soup. However, you could easily fold in some cream or milk if you prefer.
4. The OG recipe suggested a potato masher, it was defs a different texture than a typical creamy blended soup. Use your IMMERSION if you'd prefer. It should work out.

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R E C I P E S

WHAT YOU NEED

DIRECTIONS

NOTES

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

2015

Cranberry Apple Crisp

Roasted Tomatoes

2016

Artichoke, Spinach, & Red Pep Stuffed Potatoes

Zucchini Pizza Bites

2017

Jalapeno Corn Dip

Roasted Veg Lasagna

2018

Ultimate Breakfast Sammies

Potato Egg Salad with Dill & Sweet Corn

2019

Buttery 3 Chz Brussel Sprouts

2020

Swedish Meatballs

Juicy Lucy's

2021

Creamless Potato Soup

HAPPY VEG

WHAT YOU'LL NEED

SAUCE

BECHAMEL

EXTRAS

DIRECTIONS

ASSEMBLY

HAPPY VEG

WHAT YOU NEED

DIRECTIONS

HAPPY VEG

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