Archive for the ‘Recipe’

Buffalo Chickpea Dip

January 10, 2016 By: Megabeth Category: Recipe, Snacks/Appetizers

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We are getting into the doldrums of winter around here, so it’s time to spice things up a little bit. Easy to do by putting an interesting twist on regular old hummus…just add a little hot wing sauce! No one will be the wiser that this recipe is vegan. If you don’t tell, I won’t!

Buffalo Chickpea Dip
 
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Total time
 
Buffalo wings and hummus meet to make regular dip a unique dip!
Author:
Recipe type: Appetizer
Cuisine: Vegan
Ingredients
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2T tahini
  • 2T vegan mayo
  • 2T hot wing/buffalo wing sauce
  • 1T lemon juice
  • 1T chopped parsley
  • ½t onion powder
  • ½t garlic powder
Instructions
  1. Place all ingredients in food processor.

  2. Blend until smooth.

  3. Add more vegan mayo if mixture is dry.
  4. Remove from food processor and place in bowl.
  5. Chill for an hour in the fridge...or if you can't wait, eat it immediately!

 

Mexican Black Eyed Pea Hot Dip

January 01, 2016 By: Megabeth Category: Snacks/Appetizers

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Happy New Year, dear Veggin’ readers…I’m back after a bit of a hiatus!

Let’s start this year our right with some good luck with this Hot Black-Eyed Pea dip. Quick to make when in a hurry. And, a great good-luck pot-luck dish!

This recipe came about after just throwing a bunch of ingredients into the food processor. The spiciness is dependent on how many jalepenos you throw in and what kind of salsa you use. The leftovers will be used as a base layer in some upcoming tacos or burritos, I’m sure!

Mexican Black Eyed Pea Hot Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Ingredients
  • 2 15-oz cans black eyed peas, drained
  • ¼ cup no fat Greek yogurt
  • ¼ cup sharp cheddar cheese, cut in chunks
  • ¼ cup sharp cheddar cheese, shredded
  • ¼ cup salsa
  • 1 T lemon juice
  • ¼ large onion, chopped
  • 6 - 7 jalapenos, sliced (optional)
  • salt and pepper, to taste
Instructions
  1. Put in blender or food processor, one can black eyed peas, Greek yogurt, chunked cheddar cheese, salsa, onions, jalapenos.
  2. Blend until nearly smooth.
  3. Add lemon juice, salt and pepper to taste.
  4. Pour from blender into a small baking dish. Stir in second can of beans. Top with shredded cheese.
  5. Place in preheated 350 degree oven for 20 - 25 minutes until cheese is melted and it's heated through.
  6. Serve hot with tortilla chips.

 

Dear Veggin’ Fans…

March 07, 2015 By: Megabeth Category: Recipe

Hi there, my dear Veggin’ readers, yes, it’s me…Megabeth. Yes, I know, it’s been over a year since I’ve last posted.

I promise, I am coming back. I’ve had a few set-backs lately (including, right now, I’m on crutches) but I will be coming back stronger than ever.

So, please….hang tight, check out the archives, visit me on Facebook, and keep enjoying your meat-free adventures in this meat-eating world!

Slow-cooked Eggplant and Potatoes

January 21, 2014 By: Megabeth Category: Main Dishes, Recipe

12056351325_071c071fa5_b I totally sailed through preparation of this dish. I sliced the eggplants, potatoes and onions and then used my dicer-chopper device. I prepped all of the spices in a small bowl and just dumped them in. I also used pre-sliced jalepenos because, well, they were easy. The rice was thrown into the rice cooker when I uncovered the eggplant and it was done at the same time as the eggplant and potatoes.

A recipe note: I opted to use white pepper instead of chili powder because I’ve cooked a lot lately with chili powder and wanted to alter the flavor profile a little bit. Try it with chili power, I’m sure it will come out nicely!

Recipe: Slow-cooked Eggplant and Potatoes

By: Megabeth

Summary: A flavorful eggplant and potato dish with a blend of Indian spices

Ingredients

  • 1 medium eggplant, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
  • 3 white new potatoes, peeled, cut into 1/2-inch dice
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 jalepeno, seeded and minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 Tablespoons olive oil
  • 1 Tablespoon sea salt, or to taste
  • 1 Tablespoon chopped fresh parsley

Instructions

  • Combine everything but the salt and parsley into slow cooker.

slow cooker eggplant and potatoes

  • Cook on high for 2 hours. Stir once after about 45 minutes.
  • After 2 hours, cook uncovered on low for 30 minutes. (If the mixture does not have a lot of liquid, then leave the cover on.)
  • Add the salt and parsley. Serve over a fragrant rice such as basmati or jasmine.

Preparation time: 15 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Diet type: Vegan

Number of servings (yield): 4

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