Blog Archives - HAPPY VEG

Toastie Tuesdays

10/28/2025

A good toastie is one of my absolute favourite things. Gorgeously grilled and golden bread, often times sourdough because it's the best, loads of gorgeous toppings, just delicious. What you pile on top of your toast is what makes it truly magical. Creamy, crispy, breakfast, savoury, sweet, you can do ANYTHING with a good toastie. Here's a collection of some of my fave toasties from the blog for you to revisit <3

Pesto Protein Toasties

www.thehappyveg.ca/recipes/pesto-protein-toasts

Chewna Melts

www.thehappyveg.ca/recipes/chewna-melt-toasties

Cremini Cheddar Melts

www.thehappyveg.ca/recipes/cremini-cheddar-melt-toasties

Egg Salad Avo Toasties

www.thehappyveg.ca/recipes/egg-salad-avo-toasties

RRP Hummus Egg Toasties

www.thehappyveg.ca/recipes/rrp-hummus-egg-toasts

Summery Pesto Burrata

www.thehappyveg.ca/recipes/pesto-tomato-toasts

Whip Ricotta Tom Toasties

www.thehappyveg.ca/recipes/whipped-ricotta-toasts-with-roasted-grape-tomatoes

Baked Bean Toasties

www.thehappyveg.ca/recipes/breakfast-beans-toasties

HAPPY VEG

Snack Attack - Chik'n Pesto Parm Bites

10/26/2025

When snack attacks hit, we want snacks that are satisfyingly delicious. For me, that's typically crispy and salty lol I whipped up a batch of Impossible nuggets which are already total snack vibes, but I gave them a little something extra that took no time at all. I made them into little Chik'n Parm bites and served them up with Ranch for dipping. Crispy, cheesy, flavour from pesto, and just so snackable.

What You Need

12 x Frozen Impossible Nuggets
Store-Bought Sundried Tomato Pesto
3 Sandwich Style Slices Pizza Mozzarella
Himalayan Salt
Ranch Dressing for Service

First things first, we need to bake off our Impossible Nuggets. Preheat your oven according to package directions. Get your nuggies on a parchment lined baking sheet and once preheated, cook according to package directions until golden brown and crispy. Finish them with a pinch of salt. I tend to cook them longer than what's stated because they're never crisp enough.

Once your nuggies are crispy and cooked, remove the tray and set it onto a wire cooling rack. Break your slices of cheese into 4 pieces and top each nug with a slice of mozz. Next, smear a dollop of your prepared pesto on each nug and return the tray to the oven until the cheese has melted.

Once your cheese is melted, they're ready to serve up. So simple! I served mine up with a side of Ranch because your boy is basic, but serve them up with whatever dippie action you'd like. They're salty, snackable, and so easy to make.

HAPPY VEG

Buffalo Butter Beans

10/24/2025

Buffalo Butter Beans

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 2 Main / 4 Side

What You Need

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
2 Finger Hot Peppers, sliced (include seeds for extra heat)
1 stalk Celery, diced
540ml Butter Beans, drained & lightly rinsed
1 Tsp. Clubhouse Garlic Plus Seasoning
1 C Vegetable Broth
1/4 C Buffalo Sauce
1/3 C Whipping Cream, room temp
1/3 C Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper
GARNISH - Ranch / Blue Cheese Dressing, Crumbled Feta, Green Onions, Cilantro
SERVE - Grilled Bread

Directions

Begin heating the butter, EVOO, garlic, and pepper flakes in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the onion, celery, finger hots, and a good pinch of both salt & pepper. You're going to want to let those veggies cook about 10 minutes, stirring as needed until mostly softened.

Stir in the butter beans, Clubhouse seasoning, and another good pinch of both salt & pepper. Stir and let the beans come to temp, about 3 minutes. Pour in the broth, buffalo sauce, and cream, and bring the skillet to a boil. Once boiled, reduce to a simmer, season once again with a good pinch of salt, and let the beans simmer until reduced, rich, and creamy, about 20 - 25 minutes. Turn off the heat and stir in the grana padano until combined. Taste and adjust your salt if needed.
Garnish the skillet with a drizzle of creamy dressing and finish with crumbled feta, sliced green onions, and cilantro. Serve with some grilled bread and ENJOY!

HAPPY VEG

Ma's Maple Pecan Banana Oat Bread

10/21/2025

Ma's Maple Pecan Banana Oat Bread

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 + Servings

What You Need

1/4 C Unsalted Butter, room temp
1/2 C Dark Brown Sugar
1/2 C Canadian Maple Syrup *
2 Large, Free-Range Eggs
3 Extremely Ripe Bananas, mashed *
1 Tsp. Madagascar Bourbon Vanilla
1 1/2 C Primal Palate Gluten-Free All Purpose Flour
1/3 C Gluten-Free Quick Oats
Heaping 1/3 C Lark Ellen Farms Sprouted Pecans
1 Tsp. Cinnamon
1 Tsp. Baking Powder
3/4 Tsp. Baking Soda
3/4 Tsp. Himalayan Salt
Cooking Spray
SERVE - Vanilla Ice Cream, Mixed Up Foods Maple Bliss Butter, Chopped Pecans

Notes

Make sure you're using good quality syrup. No Mrs. Butterworth or Aunt Jemima syrups, you want quality Maple Syrup.
I like to leave my mashed bananas chunkier and not fully mashed. Some banana chunks are always welcome in the loaf but that's entirely up to you.

Directions

Preheat your oven to 350 F
DRY INGREDIENTS - Add your pecans to a food processor and pulse them until crumbly. Add them to a medium sized mixing bowl with the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk together and set aside.
WET - Add your brown sugar, maple syrup, and butter to a medium sized mixing bowl. Using an electric mixer, cream the butter with the sugar and maple syrup until creamy. Next, add the bananas and eggs and mix those in for a few seconds until combined.

Add the dry bowl to your wet ingredients and fold everything together just until combined. Don't overwork it. Spray an 8.5" x 4.5" (or a 9" x 5") loaf pan with cooking spray and then add your banana bread mixture to the loaf pan. Tap your pan off the counter / table to settle everything and use a rubber spatula to spread the mixture if needed for an even loaf.
Bake your banana bread for 40 - 45 minutes until a toothpick (or dry spaghetti noodle, that's what I use) comes out clean. Remove your pan and set it onto a wire cooling rack. Let it sit in the dish for about 10 minutes before tapping it out and letting it cool another 10 or so.
If you're just slicing and eating it, you can let it cool even longer. If you decide to serve it my way, you want it a bit warm for the ice cream to get cozy on top. I served up two slices with a dollop of good vanilla ice cream, a drizzle of Mixed Up Maple Bliss Butter, and some chopped pecans. Just divine.
Wrap any remaining banana bread in plastic wrap and it will keep for 3 - 4 days at room temp. Alternately, you can refrigerate it, but I've always kept it out as long as I've made any banana bread. It typically doesn't last much longer than 2 - 3 days lol ENJOY!

HAPPY VEG

Cheesy Buffalo Corn Dip

10/19/2025

Cheesy Buffalo Corn Dip

Prep Time: 20 Min
Cook Time: 35 Min

Yields: 4 + Servings

What You Need

1/4 C Unsalted Butter
4 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
3 Finger Hot Chili Peppers, sliced (include seeds)
1 Yellow Onion, diced
1 Bell Pepper, (not green), diced
2 Cobs Peaches & Cream Corn, stripped from cob. (Reserve one cob)
1 Tsp. Roasted Garlic & Pepper Seasoning
1 Heaping Tbsp. Primal Palate Gluten-Free All Purpose Flour
1 C Maizly Corn Milk, room temp
3/4 C Whipping Cream, room temp
1 C Extra Old White Cheddar, shredded
1/3 C Full Fat Cream Cheese, room temp
3/4 C Monterey Jack with Jals, shredded
Himalayan Salt & Cracked Pepper
GARNISH - Buffalo Sauce, Blue Cheese Dressing, Sliced Green Onions, Fresh Cilantro, Crumbled Feta
Serve with CORN CHIPS

Directions

Begin heating the butter, garlic, and pepper flakes, in a 12" skillet set to about medium heat. Once heated, let everything sizzle together for 30 + seconds before adding the onion, bell pepper, and long hots. Season with salt & pepper, stir, and let your veggies cook 10 ish minutes, stirring as needed until they're mostly soft.

Stir in your corn along with another good pinch of salt, pepper, and the Clubhouse seasoning. Stir and continue to cook another 5 or so minutes until the corn has softened up a bit. Sprinkle in the flour and stir until combined. Continue to stir and cook another 2 minutes and don't worry if there's flour stuck to the skillet, we'll lift it off with our liquids. After the 2 minutes, whisk together the cream / corn milk & pour a little into the skillet. Vigorously stir, scraping the bottom of the skillet to lift off flour / flavour bits before pouring the remaining liquids in. Wait for your skillet to start bubbling before adding a good pinch of salt and drop in the reserved cob.

Reduce your heat to a simmer and let your dip simmer for 10 - 12 minutes until thick and reduced nicely. Make sure to stir a few times throughout the cook time.
Turn off the heat and pluck out your cob. Stir in the cream cheese, Monterey Jack, and cheddar until cheesy and melty. Taste your cheesy dip and season accordingly with salt / pepper to taste.
Set your skillet onto your table / serving station. Drizzle with corn dip with as much Buffalo sauce as your heart desires followed by a drizzle of your creamy blue cheese dressing. Sprinkle with cilantro, crumbled feta, & green onions and serve it up! Dip to your heart's content!
Remaining dip can be refrigerated in an airtight container for up to 4 days.

HAPPY VEG

Creamy Ravioli & Meatballs

10/17/2025

Creamy Ravioli & Meatballs

Prep Time: 25 Min
Cook Time: 25 Min

Yields: 4 Servings

What You Need

600g Spinach & Ricotta Fresh Ravioli
Fresh Parsley For Garnish
Grana Padano for Garnish

MEATBALLS

340g Impossible Beef
1/4 C Red Onion, finely diced
3 cloves Garlic, crushed & minced
1 Large, Free-Range Egg
1/4 C Parsley, chopped
1 1/2 Tbsp. Basil, chiffonade / torn
1/4 C Grana Padano, finely shredded
1 Tsp. Red Pepper Flakes
1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1/4 Tsp. Himalayan Salt
Cracked Pepper

SAUCE

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
1 C White Wine ( I used Pinot)
1 C Whipping Cream, room temp
1/2 C Grana Padano, finely shredded
1/4 C Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper

Directions

Bring a large pot of cold, generously salted water to a boil and leave covered.
Preheat your oven to 400 F
Mix all of the ingredients for the meatballs together in a medium sized mixing bowl including cracked pepper to taste. Once combined, use a 1/2 Tablespoon measure to scoop the meat mix and roll into meatballs. Transfer them to a parchment lined baking sheet. Once your oven is preheated, add the meatballs and bake for 7 minutes, flip, and continue for another - 7 minutes. If the sauce isn't ready yet, turn off your oven and leave the balls in there to keep warm. It should be fairly close in timing.

Begin heating your butter, EVOO, and pepper flakes, in a large skillet set to about medium. Once heated, add the onion and a good pinch of both salt & pepper. Stir and let the onions cook for 5 minutes. Add the garlic, stir, and continue to cook another 5 minutes or so until your onions are nice and tender. Pour in the wine & a good hit of salt & pepper, and let that simmer away for 3 minutes. Pour in your cream and wait for the sauce to start bubbling away. At this point, reduce your heat to a simmer and season generously with salt & pepper.

Once the meatballs are done, add them directly to the skillet with your sauce and stir them around. At this time, drop your ravioli into the boiling water and cook according to package directions until al dente. Once your ravioli are floating and al dente (test one to be sure), transfer them directly to your creamy meatball skillet and save the pot of pasta water. Toss them in the sauce as they continue to simmer, making sure to stir / toss often as they finish cooking and thicken up the cream sauce for a few minutes.
Once they're perfectly cooked, turn off the heat, add the grana padano, parsley, and a ladle of pasta water. Toss until creamy and combined. Taste and adjust your salt / pepper if needed / desired. Don't be afraid to add extra pasta water for a creamier sauce. Set aside for a few minutes before serving.
Serve garnished with additional parsley and grana padano. ENJOY!
Leftovers can be stored in an airtight container for up to 4 days.

HAPPY VEG

Apple Crisp

10/15/2025

When Food Social announced their Fall Baking / Cozy Campaign, I was definitely excited to see what brands were participating and what fun ideas I could come up with. While I'm not the most incredible baker, I certainly enjoy fall dishes and all the cozy vibes that come along with them. I received my package a couple days ago, so let's chat about the products I received :

PRIMAL PALATE - Gluten Free All-Purpose Flour - I actually have some experience working with gluten-free flour from my years at Healthy Mama Restaurant. I knew I could definitely work with this fab product!
LARK ELLEN FARM - Sprouted Pecans - Sprouting your nuts makes them easier to digest and increases their nutrient density. Raw pecans are the perfect edition to so many fall treats!
MIXED UP - Maple Walnut Pecan & Cashew Butter - I mean, what's not to love about this? Nutty, rich, and perfect for a variety of treats.
MAIZLY - Corn Milk - I'd actually never heard of, or tried corn milk, so I was definitely intrigued. This one I'm using for another recipe coming soon.

For my first recipe, I immediately knew I wanted to make an Apple Crisp. Is there a better fall dessert? Bubbly, gorgeous, warm spices, tender apples, and a glorious crumble on top. For this recipe, I featured 3 out of the 4 products listed above and let me tell you, this couldn't have turned out better. I don't want to toot my own horn, but it might be one of the most delicious crisps I've ever had. Y'all, make this, enjoy this, and let's celebrate fall vibes together!

Apple
Crisp

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 6 Servings

What You Need

FILLING

3 Granny Smith Apples
3 Large Honeycrisp Apples
3/4 C Dark Brown Sugar
1 1/2 Tsp. Bourbon Madagascar Vanilla
1 Tsp. Cinnamon
1 1/2 Tbsp. Primal Palate Gluten-Free Flour
1/2 Lemon, juiced
Splash Cold Water

CRISP TOPPING

3/4 C Primal Palate Gluten-Free Flour
3/4 C Gluten Free Quick Oats
3/4 C Dark Brown Sugar
1/2 C Lark Ellen Sprouted Pecans, pulsed into a crumble with your food processor or chopped
1 Tsp. Cinnamon
1/2 Tsp. Himalayan Salt
1/2 Tsp. Baking Powder
1/2 C Unsalted Butter, melted

OTHER

Good Vanilla Ice Cream
Mixed Up Maple, Walnut, Pecan & Cashew Butter

Notes

I LOVE a lot of crumble! If you are someone who prefers less crumble, try cutting the oats / flour to 1/2 C each, reduce the sugar, but keep everything else the same. Just make sure to taste prior to adding it on top of your crumble.
When choosing apples, it's ideal to have a mixture of tart & sweet varieties. This is something I read online when preparing for this recipe and why I chose a combination of Granny Smith & Honeycrisp.

Directions

Preheat your oven to 350 F
CRISP TOPPING - Add everything into a large mixing bowl and pour in your melted butter. Work the mixture together until crumbly and combined fully with the butter. Set aside.
FILLING - Peel and carefully slice your apples. Add the apples to a large mixing bowl followed by the remaining ingredients. Finish with a splash of cold water and work everything together until the apples are saucy and gorgeous.

Transfer the apples to a 9" x 11" baking dish and make sure to tap the dish off the counter to settle everything. Spread into an even layer as best you can. Top with the crumble, leaving some edges exposed so we can see the bubbling once it's finished baking.
Bake at 350 F for 45 - 50 minutes until apples are bubbly and tender, and the crumb topping is golden. Remove and set onto a wire cooling rack for 10 minutes before serving.
Serve your portions with a scoop of good vanilla ice cream and finish by dunking a spoon in the nut butter and drizzling it over the ice cream / crisp. ENJOY!
Remaining crisp can be refrigerated in an airtight container for 4 days.

HAPPY VEG

Creamy Tomato Soup - Fall Is Here

10/13/2025

Creamy Tomato Soup

Prep Time: 20 Min
Cook Time: 50 Min

Yields: 3 - 4 Bowls

What You Need

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
4 cloves Garlic, crushed
1 Tsp. Red Pepper Flakes
1 Yellow Onion, chopped
1 Bell Pepper, chopped (not green)
1 Carrot, peeled & chopped
2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 Tbsp. Tomato Paste
2/3 C White Wine ( i used Pinot)
796ml San Marzano Tomatoes
900ml Vegetable Broth
1/4 C Fresh Basil
1/2 Tsp. + Himalayan Salt
1 Tsp. Granulated Sugar
1/2 C Whipping Cream, room temp
1/2 C Grana Padano, finely shredded
Cracked Pepper
GARNISH - EVOO, Pep Flakes, Grana Padano, Basil
SERVE WITH - Grilled Cheese

Directions

Using either a large pot, or large, deep skillet (not cast iron), begin heating the EVOO, butter, garlic, and pepper flakes on just about medium heat. Once heated, stir and let the cloves sizzle for about a minute. Next, add the onion, carrot, bell pepper, 1 tsp. Clubhouse seasoning, and a good pinch of both salt & pepper. Stir and let those veggies cook for 10 + minutes, stirring as needed until softened. I let my veggies get a bit charred which wasn't intentional, but ended up adding some extra flavour in place of roasting. That's just me lol. Reduce your heat if needed / desired.

Stir in the tomato paste and continue to cook another 2 minutes. Pour in the wine & a good pinch of salt & pepper, scrape the bottom of the skillet to loosen up any flavour bits, and let that simmer for a few minutes until reduced by about 2/3. Now, pour in the tomatoes, use some of the broth to rinse out the can and pour that in along with the vegetable broth. Bring the soup to a boil and once boiled, add the fresh basil & stir in the remaining tsp. Clubhouse seasoning, 1/2 Tsp. salt, sugar, and a few more grinds of cracked pepper.

Reduce to a simmer and simmer your soup uncovered for 30 minutes. Transfer the soup to your Vitamix blender (or another vortex blender that can safely blend hot liquids) and add the cream. Use the soup setting and blend for half the time, stopping it after the soup comes together. Return your soup to the skillet and stir in the grana padano. Taste and adjust the salt if needed / desired.
Serve your bowls garnished with a drizzle of good EVOO, some pepper flakes, finely shredded grana, and basil leaves. I served mine up with grilled cheese sammies that I cut into strips for dunking. ENJOY!
Remaining soup can be refrigerated in an airtight container for 4 - 5 days.

HAPPY VEG

A Go To For Me - My Smashed Chickpea Salad

10/11/2025

This recipe is actually very close to my heart as it was the first recipe I wrote and contributed to Healthy Mama's when I was working as a kitchen supervisor. I modeled it after our Tofu Egg Salad as an alternative to those trying to avoid soy. I also wrote it to be a "tuna" alternative and believe it or not, it has some very familiar tuna-esque qualities.

I love it on crispy toast, but it's also so great on crackers like Triscuits, or even serve dup on crispy, fresh cukes. It's got protein and fiber, two important components of our daily lives, and it's incredibly easy to make if you've got a food processor handy. Below is the link to the original recipe I posted to the blog for reference.

Smashed Chickpea Salad

www.thehappyveg.ca/recipes/smashed-chickpea-salad-sammies

The only changes I made this time around was to add a teaspoon of Gravelbourg's Savory Dill Pickle Mustard, and reduced the mayo by about a tablespoon. Other than that, it's exactly he same. It starts off with processing the chickpeas until mostly fine, some chunks are ok of course. Then, I prepped my veg / herbs which included cucumbers, fresh dill, and fresh parsley, and mixed that together with the chickpeas along with mayo, savory dill mustard, cracked pepper, and kala namak salt.

The Kala Namak salt is kind of important for this recipe. It's a sulfuric salt that has a rather pungent odour / flavour that adds a deep savouriness to this salad. When you first open the package, it smells heavily of hard boiled eggs you guys, and it just adds the right funk to this chickpea salad along with saltiness of course.

Once everything is mixed together, I cover it up and refrigerate for 30 mins to an hour. Mandatory fridge time lets the flavours kind of come together and create their magic. After that, it's time to serve. As I said, serve it up on toast, serve it as a salad sandwich style, on Triscuits or cucumbers, or even straight from the bowl. Delicious, easy to make, economical, and my go-to for ages. Enjoy y'all!

HAPPY VEG

Pesto & Potatoes

10/9/2025

Pesto &
Potatoes

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

Yields: 3 - 4

What You Need

4 Medium Sized Yellow Potatoes
EVOO
2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 Tsp. Red Pepper Flakes
Himalayan Salt & Cracked Pepper
4 cloves Garlic, gently crushed
PESTO
1/4 C Pine Nuts
1/4 C EVOO
1/2 Lemon, juiced
2 cloves Garlic, smashed & chopped
1 C Fresh Basil, packed
1/3 C Fresh Parsley, packed
1/3 C Grana Padano, chopped
1/4 Tsp. Himalayan Salt
A few cracks of Black Pepper
Pinch Red Pepper Flakes
1 Lemon
Grana Padano for Garnish
Fresh Parsley, chopped for Garnish

Notes

If you want to save time, you could always open a jar of your fave store-bought brand of pesto. I always recommend fresh when it's a simple recipe like this, but there's no shame in the store-bought game.

Directions

Preheat your oven to 425 F
Cut your potatoes in half lengthwise, and then cut the halves in half. Chop them into 3 - 4 pieces each depending on how large your taters are. You want good sized chunks. Add the taters to a mixing bowl and drizzle enough EVOO to coat them nicely. Add the pepper flakes and roasted garlic seasoning, toss to combine thoroughly, and transfer to a parchment lined baking sheet. Season liberally with salt and some cracked pepper.
Bake the taters for 12 minutes. Remove the tray, flip, and add the garlic cloves. Return to the oven for another 12 minutes, flip once again, and continue until the taters are golden, crisp, but still fluffy inside.

While the taters bake, prepare the pesto. Start by toasting the pine nuts in a dry skillet set to just about medium heat. Monitor them so that they do not scorch. Once they're golden and toasty, remove them from the heat and transfer them to a small bowl. Add the pine nuts, fresh basil, parsley, garlic, grana padano, Himalayan salt, cracked pepper, and pepper flakes to a small vortex blender. Pour in the EVOO and the juice from the lemon. If your lemon is super small, add the juice from the whole thing. Blend until smooth and vibrant. Add additional EVOO or a splash of water if needed for emulsification. Taste and adjust your salt if desired. Transfer the pesto to a small bowl that can be covered in the fridge.

Once the taters are ready, taste and add additional salt if needed, then, transfer them to your serving dish(es). You may serve them up in one bigger bowl, or individual servings if desired. Dollop the gorgeous pesto around the potatoes followed by a generous amount of finely shredded grana padano, chopped parsley, a sprinkle of pepper flakes, and the zest of some lemon. Serve & ENJOY!
Leftover pesto can be refrigerated in an airtight container for about 4 - 5 days. Don't let it go to waste :)

HAPPY VEG