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.

 

Marinated Portobello Torta with Chipotle Mayonnaise

January 05, 2014 By: Megabeth Category: Main Dishes, Recipe, Sandwiches

Marinated Portobello Torta with Chipotle Mayonnaise

I’ve had this recipe on my “to do” list this summer and finally got around to trying it out. I’m glad I did. It was very easy to make and is really a unique play on a BBQ with southwestern flavors.

The recipe is pretty forgiving as I was missing some of the ingredients, including the chipotle pepper in adobo. Instead I used an adobo chili power and a dash of cayenne in the mayonnaise. And, instead of sliced jalapenos I used a hot jalapeno pickle relish which ultimately added a further depth of flavor.

Recipe: Marinated Portobello Torta with Chipotle Mayonnaise

Summary: A spicy vegan sandwich with bold flavors.

Ingredients

  • Marinated Portabellos
    • 3-4 small portobello mushrooms (Megabeth adjustment: I bought presliced portobello mushrooms to save some time.)
    • 1/4 cup freshly squeezed lime juice
    • 1/2 cup olive oil
    • 3 tbsp tomato paste
    • 2 cloves garlic, smashed
    • 1 tsp dried oregano
    • 1 tsp ground cumin
  • Sandwich
    • 2/3 cup vegan mayonnaise
    • 2 chipotles in adobo sauce, seeds removed (Megabeth adjustment: use a dash cayenne and 1 teaspoon adobo chili power if you don’t have chipotles.)
    • 1 cup refried beans (Megabeth note: Check to make sure they are vegetarian.)
    • 1 ripe avocado, peeled, seeded and sliced into 1/4 inch slices
    • 4 pickled jalapeno peppers, sliced very thinly (Megabeth adjustment: I used 4 Tablespoons jalapeno pickle reslish)
    • 1 red onion, sliced into thin rings
    • 1/2 lb shredded romaine or iceberg lettuce
    • 4 crusty French or rustic-style sandwich rolls, or sandwich buns

Instructions

  • Prepare the mushrooms first. Whisk together the lime juice, olive oil, tomato paste, garlic, oregano and cumin.

Marinated Portobello Torta with Chipotle Mayonnaise

  • Coat the mushrooms with marinade and let stand for 20 minutes. Warm a skillet over medium-high heat and add the mushrooms, cooking for 5-7 minutes on each side. You can also cook these over a BBQ. Once cooked through, remove from heat.
  • To make the chipotle mayonnaise, pulse the vegan mayonnaise and chipotle peppers (or the seasoning if using) in a food processor until smooth. Warm the refried beans either in the microwave or on a stovetop, adding a little water if necessary to create a spreadable consistency. Have ready the tomatoes, avocado or guacamole, lettuce and red onion rings.

Marinated Portobello Torta with Chipotle Mayonnaise

  • Slice each sandwich roll in half horizontally, and, if desired, remove some of the bread inside to allow more room for the filling. Toast or grill each roll half until hot.
  • Assemble sandwich by spreading the inside of a roll with chipotle mayonnaise, then topping that with the refried beans. Stack on the bottom half a generous layer each of eggplant, tomato, avocado, shredded lettuce, jalapeno and some onions. Top with the upper half of the roll.

Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4

Vegan Brown Rice Burgers

June 20, 2012 By: Megabeth Category: Main Dishes

Don’t you fret, my dear Veggin’ reader, I have not disappeared, just got a little caught up with lots of cycling, traveling and whatnot. In fact, this recipe was whipped up during some of my “whatnot” – a lovely summer sickness that included coughing and wheezing and other fun stuff.

As noted before, I’m on a journey to find and cook delicious veggie burgers this summer. This recipe is a winner, but, I’ll admit, these burgers are not meant for the grill. They’ll fall right through. In fact, I modified the cooking part of this recipe a little bit and heated them in a cast iron pan in the oven at 400 degrees for about 20 minutes flipping them part-way through. (I mark this adjustment in the recipe below).

These burgers were spicy, hearty, spicy and quite flavorful. Exactly what I needed to eat to make me feel better.

Vegan Brown Rice Burgers
from via what the hell _does_ a vegan eat anyway?

  • 1 cup brown (basmati or jasmine) rice, pressure cooked (yields about 4 cups)
  • 1 large onion, sliced
  • salt
  • 1 garlic clove, minced
  • 1 jalapeno chile, seeded, minced (optional)
  • 1 chipotle in adobo
  • 1/2 tsp. black pepper
  • 2 tsp. smoked paprika
  • 1/2 cup Cheddar Daiya
  • 1/2 cup peas
  • 1/4 cup toasted pumpkin or sunflower seeds

Pressure cook the brown rice (22 minutes, first ring) while prepping the rest of the ingredients. The brown basmati or jasmine are essential because of their “stickiness” which binds the burgers together.

In a large saute pan over med-low heat, add 1 tbs. olive oil and cook the sliced onions slowly with a pinch of salt until well cooked and golden brown, about 5-7 minutes. Add the garlic and optional jalapeno and cook 1 additional minute. Add the black pepper, smoked paprika, chipotle and cook 1 additional minute.

Add the cooked rice, Daiya, peas & pumpkin (or sunflower) seeds and mix to combine.

Don’t be gentle, mash the hell out of it if you like. — or put half of it in a food processor. (Megabeth note: Definitely put half in the food processor, otherwise there isn’t really enough “stickiness” to hold the patties together.)

Check for salt. Remove from heat and place in a large bowl and let cool slightly.

Form the burgers into patties and cook in a cast iron pan (regular or grill pan) with a little olive oil until golden brown on both sides. (Megabeth note: Or, preheat the oven to 400 degrees. Add a little olive oil to a cast iron pan. Place patties in pan and bake for 20 minutes flipping once until heated through and browned.)

 

Jalapeño and Tomato Macaroni & Cheese

June 23, 2011 By: Megabeth Category: Main Dishes, Side Dishes

Jalapeño and Tomato Macaroni & Cheese (8)

A traditional macaroni and cheese kicked up a notch with some jalapenos and tomatoes. So good. So yummy. Get in the kitchen and make this. ‘Nuff said.

Jalapeño and Tomato Macaroni & Cheese
adapted from Lisa’s Kitchen

  • 3 medium tomatoes (campari, plum or other tomato of your choice)
  • 1/2 cup dried bread crumbs
  • 1/4 cup cornmeal
  • 3 Tablespoons unsalted butter, melted
  • 1 pound whole wheat macaroni
  • 4 Tablespoons unsalted butter
  • 12 oz can evaporated milk
  • 1/2 cup egg substitute (or 2 eggs)
  • 1 Tablespoon grainy mustard
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 12 oz cheddar, colby or monterey jack cheese, grated (I used 8 oz colby and 8 oz sharp cheddar)
  • 2 japapeno peppers, seeded and diced

– Chop tomatoes. Place in a sieve to drain the juices moving them around occasionally to ensure better draining.

Jalapeño and Tomato Macaroni & Cheese (1)

– Melt the 3 Tablespoons butter. Combine bread crumbs and cornmeal with melted butter. Put aside.

Jalapeño and Tomato Macaroni & Cheese (2)

– Cook the macaroni al dente, in a large pot, according to package instructions. Drain and return to original pot and add the remaining 4 Tablespoons of butter.

– In a large bowl, whisk the milk, egg substitute, mustard, salt and black pepper. Add 3/4 of the cheese and combine.

Jalapeño and Tomato Macaroni & Cheese (3)

– Pour the milk and cheese mixture into the pot with the macaroni.

Jalapeño and Tomato Macaroni & Cheese (4)

– Stir over medium heat until the cheese melts, the sauce thickens and the gets bubbly.

Jalapeño and Tomato Macaroni & Cheese (5)

– Add tomatoes and jalepenos and stir to combine.

Jalapeño and Tomato Macaroni & Cheese (6)

– Pour into lightly greased baking dish. Sprinkle the remaining cheese on top. Then add the crumbs.

Jalapeño and Tomato Macaroni & Cheese (7)

– Add to preheated 350 degree oven and bake for 30-40 minutes until top is browned and the sauce is bubbling.

Jalapeño and Tomato Macaroni & Cheese (9)

Jalapeño and Tomato Macaroni & Cheese (10)


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