October Recipes From the Archives

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