Blog Archives - HAPPY VEG

Meatball & Mushroom Stroganoff

1/30/2023

My obsession with meatballs continues with my Meatball & Mushroom Stroganoff. It all starts off with tender, juicy Impossible Foods meatballs, air roasted until golden brown and delicious. Then, we create a super simple sauce of onions, mushrooms, wine, and broth, reduced until thick and luscious.

The meatballs are simmered in the sauce until the sauce is nice and reduced and the meatballs are moist and wonderful. Finished with a few dollops of sour cream, some fresh parsley, and pepper flakes, and served over egg noodles.

Head to the RECIPES page.

HAPPY VEG

Refried Bean & Hominy Enchiladas

1/27/2023

There are so many fu<king reasons to love enchiladas. Flavourful, cheesy, spicy, all of those glorious garnishes, they're fabulous. One of my absolute favourite things about them however is that they're super easy to make and can feed the whole family with very little effort.

These enchiladas are as simple as a sauté of onions, jals, spices, and hominy, a few jars of ready to use enchilada sauce, some cheese, and whatever garnishes you have / desire. Bubbly and glorious out of the oven, my Refried Bean & Hominy Enchiladas are absolutely delicious and available now under the RECIPES tab.

HAPPY VEG

Sausage & Sundried Tomato Ragu with White Beans

1/25/2023

If you're looking for a ragu that has all the flavour you could ever hope for, you need to make my Sausage & Sundried Tomato Ragu with White Beans. This ragu is bursting with flavour and heat, tickling those taste buds with every delicious bite.

As with all of my ragu or Bolognese recipes, the cook time is lengthy, but you need that time to really reinforce and amplify your sauce's flavours. We've got flavour & heat coming from the Beyond Meat Hot Italian sausages, deep flavour from the sundried toms, heat from pepperoncini, and smooth, creamy white beans.

I used shell pasta but don't hesitate to swap it out for another type that holds sauce well. Anything ridged that can trap sauce is what you're looking for.

Head to the RECIPES page <3

HAPPY VEG

Saffron Risotto Balls

1/22/2023

Remember that gorgeous, yellow hued saffron risotto I shared with you guys a week or so ago? Well, if you loved it, you'll love my Saffron Risotto Balls (Arancini) because there's absolutely nothing to dislike.

These take a little prep work in advance to get everything sorted. You need to make my risotto (or any risotto for that matter) and let some cool in the refrigerator over night. This will ensure it is the right starchy, thick consistency to create the balls. Then, we roll, stuff with mozz, bread, and fry until gloriously golden brown, crispy, and perfect. A little finishing salt out of the fryer and these are actual perfection.

I tested whether or not you could make arancini with arborio rice that had simply been boiled until al dente, but I discovered that it's the release of starches when preparing risotto that holds the risotto balls together. Regular old boiled arborio rice simply doesn't hold together. So there, I saved y'all like, a cup of arborio rice and the frustration of arancini balls that constantly fell apart..

Here's the link to the saffron risotto recipe from the blog!
www.thehappyveg.ca/recipes/saffron-risotto
Then, head to the RECIPES page and get started on my Risotto Balls! You won't regret it!

HAPPY VEG

Conservation Success - The Indian Rhino

1/20/2023

For the first time in 45 years, the Assam government has reported that there were no Indian rhinos poached the entire year of 2022. This monumental success proves that with tireless efforts, we can combat poaching and save animals from extinction. Learn more under the ANIMAL NEWS tab.

HAPPY VEG

Kale & Barley Soup

1/18/2023

Admittedly, it really hasn't been that cold this winter, but don't let that stop you from enjoying a big, comfy bowl of soup. Despite the warmer temps, it is indeed soup season, so my Kale & Barley Soup should be in your soup rotation.

This soup features loads of healthy, fresh green kale, fiber packed barley, veggies, and a delicious, wine infused tomatoey broth. I'm such a big fan of barley y'all. I love the texture and that it holds on to its chew despite being cooked for almost an hour. They're plump and keep every bite of this soup texturally enjoyable.

If you're in the mood for a delicious, hearty winter soup, head on over to the RECIPES page and make my Kale & Barley Soup!

HAPPY VEG

2nd Annual Betty White Challenge - Donate Today!

1/17/2023

Today marks the second annual #BettyWhiteChallenge, a challenge that asks us to make a donation to a local animal organization in honour of Betty White's lifelong advocacy for animals. Head to the ANIMAL NEWS page for the story as well as a couple local (windsor ontario) organizations that could use a little donation!

HAPPY VEG

Spicy Cheddar Potato Pancakes

1/15/2023

Potato pancakes are the perfect addition to your weekend brunch meal, but can also be enjoyed solo. I love how crispy they are, and easy to make as well. They really take no time at all to put together.

My Spicy Cheddar Potato Pancakes feature habanero cheddar, diced jalapenos, and pepper flakes, all of which contribute heat to these golden brown babies. After frying to golden perfection, a dollop of sour cream and some fresh garnishes make these absolutely divine. If you like it REALLY HOT, use the whole jal and only scoop out half of the seeds. That'll crank things up ;)

HAPPY VEG

Reward for Information Regarding Death of Husky in Windsor Ontario

1/14/2023

Angel the husky went missing from her home in Windsor, Ontario back in July of 2022. Later that day, she was found under a bush with severe burns all over her body. She inevitably succumbed to her injuries. Now, the Humane Society of Windsor is offering a cash reward for information that leads to an arrest.

Learn more under the ANIMAL NEWS tab.

HAPPY VEG

Gnocchi Bourguignon

1/11/2023

If you've never had bourguignon, you need to try my Gnocchi version. You get the most rich, flavourful, and deep sauce thanks to a combination of tomato paste, browning sauce, and plant-based beef broth. Simmering for almost an hour reduces the sauce to an almost stew like, gravy consistency which means it's velvety and delicious.

I decided to add gnocchi to beef up the bourg as a whole. With the addition of gnocchi, it eats a bit more like a stew which means you can enjoy a bowl of it with a side of crusty bread to sop up all of that glorious sauce.

Head to the RECIPES page.

HAPPY VEG