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Crispy Crinkle Pickle Fries

8/19/2026

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Crispy Crinkle Pickle Fries

Prep Time: 15 Min
Cook Time: 25+ Min

Yields: 2 Main / 4 Side

What You Need

800g Bag Frozen Crinkle Cut Fries + Cooking Spray, Dried Dill, Himalayan Salt & Red Pepper Flakes
221ml Bubi's Garlic Dill Pickle Dip
3 Large Garlic Dill Pickles, sliced
Crumbled Feta for Garnish
Fresh Chives, chopped for Garnish
Fresh Dill, chopped for Garnish
Pickled Onions for Garnish (recipe https://www.thehappyveg.ca/recipes/take-your-basic-avo-toast-up-a-notch)
Himalayan Salt & Red Pepper Flakes

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.

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.

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!

HAPPY VEG

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Take Your Basic Avo Toast Up A Notch

8/16/2026

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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

What You Need

1 x Fresh French Bread, cut from the loaf nice and thick
1 x Ripe Avocado
Margarine
Butter + Chili Oil
1 Large, Free-Range Egg
Fresh Chives, chopped for garnish
Feta, crumbled for garnish
Himalayan Salt & Cracked Pepper
Red Pepper Flakes

QUICK PICKLED UNS

2 Red Onions, halved and thinly sliced
1/2 C Apple Cider Vinegar
1/4 C White Wine Vinegar
1/4 C Water
1/2 Tsp. Himalayan Salt
A few Squeezes Honey
2 cloves Garlic, crushed gently & peeled
1/2 Tsp. Red Pepper Flakes

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.

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.

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.

HAPPY VEG

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Buttery Elote Style Cobs

8/14/2026

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Buttery Elote Style Cobs

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 2 - 3 Servings

What You Need

3 Cobs Fresh Corn ( I used a local Peaches & cream Variety)
1/4 C Unsalted Butter, cut into cubes
2 Jalapenos, sliced
Kashmiri Mirch (Chili Powder)
1/2 Lemon, cut into wedges
Taco Bell Baja Sauce
1 Lime, zested & cut into wedges
Pecorino, finely shredded

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.

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

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Cheesy Sausage & Rice Stuffed Peps

8/12/2026

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Cheesy Sausage & Rice Stuffed Peps

Prep Time: 25 Min
Cook Time: 1 Hr 10 Min

Yields: 3 Servings

What You Need

3 Bell Peppers For Stuffing (not green)
3 Tbsp. EVOO
3 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 Tsp. Primal Palate Adobo Seasoning
1 Yellow Onion, diced
1/2 Red Bell Pepper, diced
2 stalks Celery, diced
4 x Beyond Meat Hot Italian Sausages
250g Uncle Bens Long Grain & Wild Rice with Fine Herbs 90 Second Rice
1 1/2 Tbsp. Fresh basil, chopped
1 Tbsp. Chives, chopped + garnish
200g Pizza Mozzarella, divided
Himalayan Salt & Cracked Pepper

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.

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.

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!

HAPPY VEG

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Creamy Potato, Broccoli & Cheese Soup

8/10/2026

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Creamy Potato, Broccoli & Cheese Soup

Prep Time: 15 Min
Cook Time: 55 - 60 Min

Yields: 3+ Servings

What You Need

1/4 C Unsalted Butter
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
2 stalks Celery, sliced
1 Carrot, peeled & sliced
4 cloves Garlic, crushed & minced
2 Heaping Tbsp. All Purpose Flour
1 1/2 C 2% Milk, room temp
1 L PC Brand Plant-Based Chik'n Broth
1 Tsp. Vegeta Seasoning
4 Medium Sized Yellow Potatoes, peeled and cut into cubes
3 1/2 C Broccoli Florets
75g Shallot & Chive Boursin, room temp
1/2 C Aged Marble, shredded + garnish
2 Tbsp. Chives, chopped + garnish
Himalayan Salt & Cracked Pepper

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.

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.

HAPPY VEG

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Quick Breakfast Hash For One

8/8/2026

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Quick Breakfast Hash for One

Prep Time: 10 Min
Cook Time: Under 15 MIn

Yields: 1 Serving

What You Need

EVOO
1 Tbsp. Unsalted Butter
1/2 small Red Onion, chopped
1/2 Red Bell Pepper, chopped
1 C Frozen Seasoned Hashbrown Cubes
2 cloves Garlic, crushed & minced
Primal Palate Meat & Potatoes Seasoning
2 Large, Free-Range Eggs
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
1/3 C (approx) Aged Marble Cheddar, shredded
Fresh Chives, chopped for garnish

Directions

Start heating a tablespoon or so of EVOO in a small non-stick set to about medium. Once heated, add a good pinch of red pepper flakes, the onion, bell pepper, and a good hit of both salt & pepper. Stir and cook until your veggies have softened a bit, 4ish minutes, before add the frozen cubed potatoes and garlic. Season liberally with the Primal Palate seasoning and another good hit of both salt and pepper. Continue to stir and cook for 6 + minutes until veggies are tender and potatoes are softened with some nice browning action. Taste and adjust salt / pepper if needed / desired.

Once everything is ready, transfer to your serving dish and top the shredded cheddar. Wipe out the skillet and return it to the heat. Add a splash of EVOO and the butter. Once that is melted, carefully crack in your eggs and season them generously with salt, pepper, pepper flakes, and Primal Palate seasoning. As the eggs bubble away, make sure to spoon the hot butter / EVOO onto the whites, particularly around the yolk to hasten their cooking while keeping your yolk silky & bursty.
Once the eggs are ready, you can trim excess whites if desired for visuals, otherwise, serve the eggs on top of the cheesy hash and finish with a good sprinkle of chives. ENJOY!

HAPPY VEG

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Buttery Greek Style Cobs

8/5/2026

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Buttery Greek Style CObs

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 2 - 3 Servings

What You Need

3 Cobs Fresh Corn ( I used Peaches & Cream Style)

1/4 C Unsalted Butter, cut into cubes / chunks
1/2 Lemon, cut into wedges
Red Pepper Flakes

Greek Buttery Sauce

1/4 C Unsalted Butter
Splash Chili Oil
3 cloves Garlic, crushed & minced
1 Tbsp. Clubhouse Greek Seasoning
1/2 Tsp. Dried Oregano
1/2 Lemon, juiced
Himalayan Salt

Garnish - Crumbled Feta, Fresh Chopped Parsley

Directions

Preheat your oven to 425 F
Husk your cobs and peel off as much of the silky strings as possible. Next, cut the bottoms off your cobs using a sharp knife. Be careful as you cut the cobs! Next, cut them in half leaving you with 6 mini half cobs. Lay out a large piece of tinfoil and get your cobs in the center. Fold the tinfoil up around the cobs, creating a sort of bowl around the cobs. Drop the butter around the cobs and nestle the lemon wedges around them. Sprinkle them generously with pepper flakes. Take a second piece of tinfoil to cover them, pinching the edges closed to keep the cobs sealed. Transfer the sealed cobs to a baking sheet.

Once preheated, get the tray into the oven for 25 minutes.
With 10 minutes to spare, let's make the buttery sauce. Begin melting the butter, garlic, and chili oil in a small skillet set to medium low. Once melted, stir and simmer for a couple minutes. Reduce your heat lower if needed. We want light bubbling, not rapid simmering. After a few minutes, stir in the Greek seasoning, oregano, lemon juice, and a good pinch of salt. Continue to stir and cook another few minutes. Remove from the heat as your cobs finish up.

Remove your cobs from the oven and set the tray onto a wire cooling rack. Carefully remove the top tinfoil to expose your steamy cobs. Start by using a silicone basting brush to brush the cobs with the seasoned garlic butter. To finish, pour the remaining garlicky butter over the cobs. Finish with a generous sprinkle of crumbled feta, pinch of salt, & parsley.
Serve and ENJOY! Make sure to dunk every delicious bite in all of the glorious butter at the bottom of the tinfoil bowl. So yum!

HAPPY VEG

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Tri-Colour Pasta Salad

8/2/2026

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Tri-Colour Pasta Salad

Prep Time: 15 Min
Cook Time: > 20 Min

Yields: 6 + Servings

What You Need

450g Tri-Colour Rotini Pasta
4 Roma Tomatoes, seeded & chopped
1 English Cucumber, cut into quarter moons
1 Red Onion, diced
2 cloves Garlic, crushed & minced
200g Bocconcini Pearls, drained
200g Feta Cheese, crumbled
1 C Parsley, chopped (not packed)
2 Tbsp. Dill, chopped
1 Tsp. Red Pepper Flakes
1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
1 1/4 C Italian Style Vinaigrette (+ more for service if needed / desired)

Directions

Bring a large pot of cold water to a boil and once boiled, add your rotini pasta. Cook until just after al dente, but not mushy, Make sure to be tasting your pasta often as it nears cooking to ensure you catch it at the right moment. Mushy pasta is not going to be enjoyable. Once the pasta is ready, strain and immediately rinse thoroughly with cold water until the pasta cools down. This stops it from continuing to cook. Set aside.
While the pasta sits, that's when I'd typically do all of my prep. Add the pasta to a large mixing bowl followed by the onions, tomatoes, cukes, garlic, parsley, dill, bocconcini, feta & seasonings. Add the dressing / vinaigrette and stir to combine everything nicely.
Cover and refrigerate for an hour before serving. Prior to serving, you may want to toss the salad again with a little dressing if needed. Make sure to taste before serving to determine if more dressing is even required. Transfer to a serving bowl and ENJOY!
Pasta salad will sit comfortably in an airtight container in the fridge for 4 days. ENJOY!

HAPPY VEG

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Pinto Crunchwrap Supremes

7/29/2026

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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

7/27/2026

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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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R E C I P E S

Crispy Crinkle Pickle Fries

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