Mexican Black Eyed Pea Hot Dip

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


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
Recipe type: Appetizer
Cuisine: Vegetarian
  • 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
  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.


  • 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


  • 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

Creamy Roasted Tomato Soup

January 25, 2012 By: Megabeth Category: Main Dishes

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 broth)
  • 1/3 cup nutritional yeast

Preheat oven to 400 degrees.

Coat baking sheet with a small amount of olive oil. Place tomatoes, cut size up, onion and garlic on baking sheet. Drizzle olive oil on top of the tomatoes, onion and garlic and add salt and pepper to taste.

Roast vegetables for 40 to 45 minutes. Flip tomatoes halfway through cooking. Keep an eye on the onions as they may cook faster than the tomatoes.

While vegetables are roasting, soak cashews in one cup water or vegetable broth.  Place in blender, and puree until smooth. Pour into saucepan.

Place roasted tomatoes, onions, and garlic in the blender with the basil. (If you have a small blender, divide in half.) Once blended, add to cashew puree in sauce pan.

Then stir in nutritional yeast.

Add more freshly ground pepper and salt to taste. Simmer for 20 to 30 minutes.

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Quinoa and Roasted Vegetable Tacos

January 04, 2012 By: Megabeth Category: Main Dishes, Recipe

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 of a taco if you have to eat it with a knife and fork?

So, please note that my final pictures of nicely lined up tacos actually turned into a fiesta of food all over my plate. I ate them as a quasi-burrito then gave up and grabbed my fork.

Bottom line: use hard shells if you want to have a taco experience. Otherwise, fill soft tortillas and roll them up as a burrito. Or, just throw the roasted vegetables with the quinoa salad and dig in!

Quinoa and Vegetable Tacos
Vegetarian Journal, Vol. 30, Issue One 2011

  • 1 large sweet potato or yam, washed and diced
  • 1 medium potato, washed and diced
  • 1 onion, peeled, outer skin removed, and diced
  • 1 ½ cup sliced carrots (1/2-inch slices)
  • 1 Tablespoon olive oil
  • 1 ½ cups Warm Quinoa and Corn Salad
  • 1 ½ cups shredded lettuce
  • 1 or 2 cups chopped medium-sized tomatoes
  • Salsa
  • 1 package prepared vegan taco shells

Preheat oven to 350 degrees.

Place potatoes, onions, and carrots in a large baking dish.

Drizzle olive oil over vegetables and place in the oven. Roast vegetables, stirring occasionally for approximately 30 minutes or until vegetables are tender.

While the vegetables roast, assemble the remaining ingredients. Microwave the Quinoa and Corn Salad for a few minutes or until warmed. Layer the quinoa and corn, roasted vegetables, lettuce, tomatoes, and salsa in taco shells.


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