Megabeth

Veggin’ is going to go on a very brief hiatus. We’re climbing Mount Kilimanjaro and will be gone most of February. Please don’t despair! I will be back and I’ll share with you our vegetarian adventures in Africa. Beautiful photo by brettocop . Read Full Story

I adapted this recipe that was adapted by This American Bite . I used regular cheddar cheese (after recently using up all my vegan shredded cheese) and used black beans that were pressure cooked the day before. The flavoring of this tamale pie depends on the type of salsa you use. Aim towards a deeply flavored salsa perhaps a smoky adobo or a roasted garlic flavor. Spicy is also good, good, good. I’ve made recipes using these ingredients time and time again. The difference with this... Read Full Story

This tomato soup is smoky, flavorful and, best of all, creamy…and, the surprise is, it’s vegan. Pair this with a grilled cheese sandwich, on some really good sourdough bread, and you’ve got a perfect stomach-warming meal on a cold day. Creamy Roasted Tomato Soup by Megabeth 12 plum tomatoes, halved 1/2 yellow onion, sliced 3 garlic cloves, peeled 4 Tablespoons olive oil sea salt and freshly ground pepper 3 Tablespoons basil, chopped 1/4 cup cashews water (or vegetable... Read Full Story

Much like in the movie Ratatouille, there are many flavors that can take me back to childhood, and this is one of them. This celery root salad was a ubiquitous feature on my grandmother’s table whenever we came to visit. My mother now makes it for any special family meal. Celery root, or celeriac, is really an ugly little thing. It’s a funny looking bulb, with dirt, and it’s hard to see it’s potential. But, once you peel off all the dirt and little poky bits, it’s a flavorful ingredient... Read Full Story

Looking to make some pasta but wanting to kick it up a notch? Add some roasted butternut squash, toasted pecans and you’ve got it. The pecans add a crunchy texture into what would otherwise be “normal” pasta while the basil brings in a hint of spring that I’ve been longing for on these long winter nights. I used both fresh regular basil and some red leaf mixed in for good measure. I’m a fan of butternut squash already peeled, cubed and ready to go.  The bright orange color and the sweet... Read Full Story

This is a recipe worthy of being doubled or even tripled. Be forewarned, the measurements below make just enough for two people as a side dish. The curry flavoring and the bite of pecorino cheese adds a unique twist to how one may normally eat spinach. I wish I had made more because it was certainly the star of the show the night we ate this for dinner. Spinaci Gratinati con Pecorino e Pinoli Spinach Gratin with Pecorino Toscano and Pine Nuts from the July/August 2011 issue of La Cucina... Read Full Story

Remember that warm quinoa and corn salad I made a few recipes ago? Well, it’s back and paired up with some roasted vegetables to make a taco. One thing I am always, Dear Reader, is honest. And, I must confess something here. The flavors of this recipe were really super good, but my execution of it was, well, terrible. You see, I picked up soft tacos rather than hard taco shells. The weight of the potato mixture and the quinoa made these next to impossible to pick up and eat. What’s the fun... Read Full Story

This year got off to a rocky start due to a mending arm after a bike accident which meant I spent a little less time in the kitchen. Once I got going, I did hit upon several recipes that are worth profiling here in my 2011 Year in Review. Without further ado, the winners of the 2011 Veggin’ Awards go to… Best Retro Entry: 1970′s Adobo Meatballs We stepped into a time machine when I made these little guys for a disco potluck. They were spicy, delicious, and oh-so-retro paired with the... Read Full Story

This vegetarian chicken divan pot pie tastes like it too hours to make when in fact, it only takes about 5 minutes to prep and 20 minutes to cook. (Just remember to thaw your puff pastry ahead of time.) Because you’re only placing a few squares of puff pastry on the top, you don’t get overwhelmed by too much breading. The filling really is the star of the show. However, the success of the recipe depends on the portabello soup you use, so find a nice flavorful organic soup and you’ll be good... Read Full Story

The other night I was faced with a couple portobello mushrooms that needed to be cooked. I grabbed some shredded parmesan, panko, sun-dried tomatoes and basil and voila! A new Veggin’ creation good enough for a quick weekday meal and uniquely flavorful enough for a dinner party for eight. So quick and easy, I didn’t even bother with pictures from the intermediate steps. Sun-dried Tomato and Basil Stuffed Portobello Mushrooms by Megabeth 2 large portobello mushrooms 1/4 cup shredded... Read Full Story