Roasted Garlic Pasta Sauce

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

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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

Slow Cooker Broccoli Risotto

November 02, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

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I’ve said it before here on Veggin’, risotto isn’t that hard to make. But, this recipe makes it ridiculously easy to make. Sure, you have to chop up some broccoli and throw it in a food processor, but other than that, you just toss everything in the cooker and let it cook away…

(Also, the bonus with this recipe is chopping the bejeezus out of the broccoli in the blender or food processor. I think I had way too much fun with that.)

Recipe: Slow Cooker Broccoli Risotto

Summary: An easy risotto that you can walk away from while it is cooking.


  • 1 tablespoon olive oil
  • 1 1/4 cups Arborio rice
  • 1 teaspoon onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound broccoli florets
  • 4 cups vegetable broth
  • 1 tablespoon butter
  • 1/4 cup Greek Yogurt
  • 1 cup Mozzarella cheese, shredded
  • parmesean cheese, grated for garnish


  • Shred broccoli florets in food processor.
  • Turn slow cooker on high. Add olive oil into slow cooker.
  • Add risotto rice and onion flakes and mix around in the oil.
  • Add garlic, salt, black pepper, cayenne pepper.
  • Stir in broccoli and vegetable broth.
  • Add butter on top.

  • Cover and cook for 2 hours. Check on it every 30 to 45 minutes. Add more liquid as necessary until rice is tender.

  • Stir in Greek yogurt and mozzarella.
  • Serve with parmesean cheese on top.

Preparation time: 5 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 4

Roasted Cauliflower Turnip Potato Soup

September 21, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

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wer turnip potato tahini soup

The weather has certainly changed and has dipped its toe into fall weather. So, it’s time for some vegetable roasting and some soup eatin’…

This soup combines a fantastic cornucopia of root vegetables roasted up to add a depth of flavor. Then at the end, you add the secret ingredient of tahini which adds a rich nuttiness. This soup does require some prep time of peeling and chopping several vegetables. Don’t fret. Turn on an episode of “This American Life” or “Radio 360″ and time will fly by while you are chopping away. Once the vegetables are roasted you’ll then get to sit back, relax and let the soup simmer on the stove.

Recipe: Roasted Cauliflower Turnip Potato Soup

Summary: A creamy soup perfect for fall weather.


  • 1 large head cauliflower
  • 3 potatoes, peeled and cubed
  • 3 turnips, peeled and cubed
  • 4 cloves garlic, minced
  • olive oil
  • 1 onion, chopped
  • 8 cups vegetable broth
  • 1/4 cup tahini
  • 1 teaspoon nutmeg
  • 1 teaspoon thyme
  • 3 Tablespoons liquid aminos (or low sodium soy sauce)
  • salt and pepper to taste
  • roasted pecans for garnish


  • Preheat oven to 425.
  • Drizzle olive oil on baking sheets.
  • Place cauliflower, turnips and potatoes on separate baking sheets (if possible as they will cook at different rates).
  • Drizzle olive oil over vegetables and add minced 3 of the 4 minced cloves of garlic, salt and pepper.
  • Use hands to distribute olive oil and seasoning evenly over chopped vegetables.
  • Roast in oven until vegetables are soft and lightly browned about 30 to 45 minutes depending on how thick you cut the vegetables. Check them and stir so they brown evenly.
  • Remove vegetables from oven.

wer turnip potato tahini soup

  • Drizzle about a tablespoon of olive oil in large soup pot.
  • Add onion, 1 minced garlic clove, and soften over medium heat.
  • Add roasted vegetables into soup pot and pour in vegetable broth.
  • Add water as needed so that the liquid covers the vegetables.

wer turnip potato tahini soup

  • Add nutmeg and thyme.
  • Let simmer over medium low heat for at least 30 minutes.
  • Add tahini into soup.
  • Put small portions of soup into blender and puree until creamy. (Fill blender only halfway otherwise you’ll have exploding hot soup all over your kitchen.) Or, you can puree using an immersion blender.

wer turnip potato tahini soup

  • Continue blending the rest of the soup.
  • Roast pecans and crush some on top as garnish.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

wer turnip potato tahini soup

Vegan Prawns: A Product Review…So You Don’t Have to.

August 29, 2013 By: Megabeth Category: Product Review, Recipe

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veganprawns6Sometimes I try things so you don’t have to. In this case, it’s vegan prawns. I was all excited to be able to report back to you, my dear Veggin’ readers, that this product was fantastic, divine, tasty, incredible or even edible. But, I can’t. I just can’t say any of those things. I’m getting ahead of myself so let me start from the beginning.

I saw these vegan prawns, by Sophie’s Kitchen,  at my local organic market in the freezer section and I immediately thought, “Ooooh, I can make shrimp scampi!”


The product is 100% vegan and soy free. Primary ingredients include konjac powder, potato starch, and carrageenan (a seaweed based gelatin).


The product is vacuum packed and meant to be kept frozen and defrosted before use.


The shrimp are first thawed, and then cooked by sauteing them for a few minutes on each side. I whipped up a quick scampi (recipe below) to cook them in and nestled the shrimp atop some freshly made quinoa that had some lemon juice squeezed on it.

One bite of the vegan shrimp, and I knew the review was over. The feeling of biting into the shrimp reminded me of a rubber bicycle tube filled with old deflated squeaky balloons. Not that I’ve ever bitten into a rubber bicycle tube filled with deflated squeaky balloons but that’s got to be what it feels like.

I tried another bite, hoping that perhaps I was tasting and sensing things wrongly, but no, the second bite was just as bad as the first. The shrimp itself had a very mild salty flavor but the sensation of biting into it just couldn’t be overcome. Meanwhile, the in-house taste tester was quiet. I asked him what he thought. His reaction was just a simple, “um, no.”

Before you say, “Riiiight, Megabeth, you cooked it in a yucky sauce, perhaps that’s why it tasted bad.” I say, nay. The sauce was super good. Once I pushed all the shrimp off the quinoa and dug in, I was a happy camper.

Perhaps if the prawns weren’t so big and dense they wouldn’t be so rubbery and hard to take. I’m not quite sure. All I know is, I didn’t like it.

Look, I’m pretty nice here at Veggin’ and really don’t like having to post a bad review. So, before I write off Sophie’s Kitchen’s entire line of vegan seafood products, I would like to say that there are some other interesting products in their line that I am going to try, if I can find them. The vegan crab cakes and vegan smoked salmon look intriguing enough to try out.

If interested, here is my recipe for the vegan scampi sauce that I used. Poured over the quinoa, it was delicious. Perhaps I’ll try it with another vegetarian protein, but I know I won’t be using these fake shrimp again.

Recipe: Vegan Scampi Sauce

By: Megabeth

Summary: A quick sauce for quinoa or vegetables


  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2-3 tablespoons vegan butter
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup white wine
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste
  • dash cayenne pepper
  • 1 Tbsp lemon juice


  • Heat butter in skillet over medium heat.
  • Add garlic and cook until softened.
  • Add vegan shrimp (if cooking with them), wine and lemon juice until shrimp are browned (about 2 – 3 minutes each side).
  • If not using shrimp, just cook sauce until reduced slightly.
  • Add parsley, salt, pepper and cayenne pepper right before serving.
  • Pour over rice, quinoa or vegetables.

Cooking time: 10 minute(s)

Diet type: Vegan



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