Archive for the ‘Other’

Roasted Garlic Pasta Sauce

November 18, 2013 By: Megabeth Category: Other, Recipe

9761946096_a047e2b893_oThe balsamic vinegar and hot sauce in this recipe told me that I had to try it. I was going to make an eggplant parmesean later in the week and wanted a homemade sauce to go with it. I let this sauce simmer on the stove one night, popped it in the fridge and it was still perfect the next day.

What’s not to like about a recipe that lets you squish tomatoes…with your hands? When you do it, though, hold your hand way down in the pot, otherwise you’ll have tomato juice on your stove, on your counters, on your floors, on your walls and on yourself. Don’t ask me how I know…

Recipe: Roasted Garlic Pasta Sauce

Summary: A flavorful and versatile pasta sauce.


  • 1 onion (large, chopped)
  • 3 tbsps extra virgin olive oil
  • 1 tbsp minced garlic
  • 1/4 cup tomato paste
  • 1 1/2 tsps salt
  • 1 tsp balsamic vinegar
  • 1/2 tsp hot sauce
  • 1/4 tsp red pepper (crushed)
  • 1/4 tsp italian seasoning
  • 1/4 tsp dried basil
  • 56 ozs italian plum tomatoes (whole, with liquid)
  • 3 whole roasted garlic (heads, cloves removed from peels)


  • In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden – about 6 minutes.
  • Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil and cook for 1 minute.

Roasted Garlic Tomato Sauce

  • Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.

Roasted Garlic Tomato Sauce

  • Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
  • Add the roasted garlic cloves and stir to combine.

Roasted Garlic Tomato Sauce

  • Continue to simmer for 30-45 minutes longer until the flavors have come together.
  • Serve over your choice of pasta.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet type: Vegetarian

Homemade Vegetarian Enchilada Sauce

October 11, 2012 By: Megabeth Category: Main Dishes, Other, Recipe

Yesterday was a red letter day in the Veggin’ household. I made enchilada sauce. Sure, it seems simple enough now. I had always thought it was a more complicated affair. But, now I know I can whip this sauce up pretty fast and have some super-good sauce as a result.

A word of warning, if you’re one to shy away from spicy then make doubly sure that the chili power you are using is NOT spicy. A friend of ours was moving overseas and gave me a lot of her Indian spices. I had an extraordinary amount of chili powder that I was looking forward to using. It smelled glorious, deep and smoky. I proceeded to add the required 1/3 cup into the mixture and once blended, did an initial taste test and exclaimed, “YOWZA!” To which the In-House Taste Tester yelled from the back room, “Hot, eh?” Yes, yes indeed.

Fortunately, I like the hot and the spicy. I did cut it a little bit with some lemon juice and some dollops of milk after it boiled on the stove for a bit.

But all-in-all, this recipe is basically throw it in the blender, then heat it up on the stove and you’re all set to go make your enchiladas.

Vegetarian Enchilada Sauce

Adapted from Tammy’s Recipes


  • 3 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes with green chilis
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/3 cup chili powder
  • 1 teaspoon salt
  • 1/2 cup wheat flour
  • Cayenne pepper – to taste, for a hotter sauce


  • Place all ingredients in blender and blend on high until smooth.

  • Transfer ingredients to a medium sauce pan.
  • Let simmer over medium heat, whisking or stirring occasionally until sauce thickens. About 10 – 15 minutes.

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Diet type:

Tangy Tomato Soup

July 06, 2012 By: Megabeth Category: Main Dishes, Other

Summertime, when the living is easy…and so is this recipe. Chop tomatoes, a nice spicy pepper and an onion. Toss it all in a blender, and you’re good to go.

This recipe came from a cookbook that I’ve had for a while. I got it from a now defunct Indian Spices and Appliances store that was walkable from my house. They swore they were going to re-open when a new condo development kicked them out. About ten years later, they haven’t returned. I continue to remain hopeful that someday they’ll be back, but, at least I have this great cookbook to remember them by.

This is a perfect recipe for summer.  I made this on a day where it was over 100 degrees outside, so I can speak from experience. This chilled soup is cooling and the slight spiciness is very refreshing.

Tangy Tomato Soup
from Summer Cookery

  • 1 lb tomatoes, well washed
  • 1 small onion
  • 1 small pepper/capsicum, de-seeded
  • 1 teaspoon dried or 1 Tablespoon fresh dill
  • salt and pepper to taste
  • juice of 1/2 a lime
  • 1 1/2 cups vegetable stock

Chop the tomatoes and the pepper into quarters

Put all the ingredients into the container of an electric bender…

and blend smooth.

Check seasoning and chill. Serve garnished with black pepper, freshly ground.

Cashew Cheez

May 15, 2012 By: Megabeth Category: Other, Snacks/Appetizers, Uncategorized

Cashew Cheez (3)I think I ended up eating 99.9% of this cashew cheez all on my own because I was certainly not sharing it. Sure, the In-house Taste Tester maybe got a piece of bread and a cracker or two with the cashew cheez spread on it. This stuff didn’t stand a chance in this house once I discovered how fantastically good it is. (However, lest you think I’m a total glutton, I ate it all over the course of a few days and not just one one sitting…)

What makes it good is the flavor explosion from the cashews with the bite of the green onions. Make sure you puree the cashews so it’s nice and smooth. This is nothing like you’d get in the store and it makes a decent amount so it’s worth investing in the cashews. (I bought mine in bulk at the organic store.)

If you don’t have nama shoyu use tamari, soy sauce or some liquid aminos. The cheez keeps well in the fridge and can serve both as a spread or a dip. It’s good enough to serve for company, but, like me, you’ll find it’s so good that I don’t think you’ll want to share it with anyone else but your self.

“Conquering Lion Cashew Cheez”
from Vegan World Fusion Cuisine

  • 2 cups cashews
  • 1 cup filtered water
  • 1/3 cup red pepper diced (I omitted this)
  • 2 1/2 Tablespoons green onion, diced
  • 2 Tablespoons cilantro, minced (I used parsley)
  • 1 teaspoon garlic, minced (optional)
  • 1 teaspoon nama shoyu, or to taste
  • 1/4 teaspoon sea salt, or to taste
  • Pince crushed red pepper flakes

Cashew Cheez (1)

Blend cashews with filtered water until very smooth. Place in a 1/2 gallon open-mother glass jar.Cover tightly with plastic wrap and secure with a rubber band.

Cashew Cheez (3)Cover with a towel and allow to sit in a warm place overnight.

Cashew Cheez (1)Our cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

Cashew Cheez (2)

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