Next month will mark one year since I began my Happy Veg journey and I am so very proud of where I am so far! I am so grateful to each and every one of you who visits and shares my posts, comments, and everything in between.
I look forward to another year of amazing vegetarian recipes, new foods, more tips and fun facts, and so much more!
I plan to do some updating to the site to include a personal blog and some other things so visit now and again to through November to check it out!
Thanks again for sticking with me!
As the leaves turn brown and the temperature starts to drop, certain dishes begin to have more appeal. A big, hearty, steaming hot bowl of soup is a welcome comfort in the fall and winter months however in the summer, a steamy bowl of anything is unwelcome as it's likely steamy enough outside.
I'm looking forward to delving back into soups. I had a few failures last year, one of which I haven't shared with anyone. (aside from those who suffered through it) I might share the story with you all soon, I haven't yet decided. :)
Overall, being that fall is my favourite season, expect the best posts, recipes, and everything else through this season :) I'm really going to try and incorporate some new ingredients and styles into my recipes and learn some more about different foods. Learning is the best way to get better no?
I've been on a mission lately to test veggie products and see if they can really hold up in some traditionally meaty recipes. I've has some successes and some failures so far but this recipe definitely turned out wonderfully.
The meat balls have are so tender and when dredged with your favourite tomato sauce, just perfect! .
I feel the need to also mention that YVES VEGGIE CUISINE also makes their own meatballs which are wonderful as well! In this case I used their GROUND ROUND and formed my own meatballs with some flavour enhancing additions.
Try them and let me know what y'all think!
I've got some fun ideas in the works for the week and granted they all work out, 3 new recipe posts!
Here's what I'm thinking. . .
Veggie crumble folded into a cheesy dip, topped with scallions and served with warm, soft pretzels. I am sure this is going to be a winner!
HERBY ROASTED NEW POTATOES
An aromatic blend of herbs and spices adorn little red and white potatoes that have been roasted to perfection.
SPINACH MOZZARELLA STUFFED MEATLESSBALLS
I'll be attempting something I'm not even sure possible just yet which makes it so exciting. Yves Veggie Crumble has been the perfect substitute in sauces, shepherd's pie, pastas, and so many other dishes so far that I was inspired to try something completely new. Mozzarella and spinach stuffed inside formed meatballs, dredged in sauce and served a top spaghetti.
Stick with me this week!
Another take on pasta bakes here using inspiration from a Garden Vegetable Pizza. Fresh ingredients, fresh sauce, great dish!
Check it out !
Jonathan - Happy Veg
Dedicated Foodie. Proud Vegetarian. Recipe Creator. Friend to all Animals.