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http://www.megabeth.net
A vegetarian living in a meat-eating world. Vegetarian recipes, restaurant reviews, and articles.
And now, we come to the end of the Vegetarian Giro d’Italia and our Last Supper. (Appropriate as Leonardo di Vinci was a vegetarian.) It’s been a race of ups and down, surprises and nail biting stage wins. So, it’s time to celebrat (read full article)
This is an original recipe by a fellow cycling fan and friend from Podium Cafe – Fred Marx (aka Chris). When I decided to tackle the Giro, I immediately thought of approaching him for a guest post as he always provides great suggestions, insig (read full article)
The Giro continues on in Italy, as does the tour of Italian food. I know it’s been a couple of days since I’ve posted but I figured that if the GC bigs can take a break so could I. Or, should I say, “ex-bigs”? (Thanks, gavia! (read full article)
In the Campania region, buffalo mozzarella cheese is a local delicacy. For nearly 2000 years, buffalo have been raised in this region and the mozzarella from buffalo milk is acidic in flavor and rather juicy. I had heard that making cheese was som (read full article)
The Giro brings us into the Lazio region, which is dominated by Roman influence. Roman cooking features cheap, simply prepared, no frills food as, historically, eating was out of necessity. The cuisine features influences from various cultures, cu (read full article)
Sticking with the simple Tuscan cooking style, I went with an easy pea dish that brings a pleasant contrast in textures. Don’t let its simplicity of ingredients fool you, it’s a fantastic side dish. I used some day old ciabatta brea (read full article)
The Giro takes us into the region of Tuscany for the next couple of days. We transition from the Piedmont region, where dishes feature heavy peasant food, to an area where simple dishes are king. Sauces and garnishes are used in a way that do not ma (read full article)
If you’re willing to sacrifice a glass of wine for this dish, you’ll be rewarded with a great way to serve green beans and tomatoes. As another stage takes place in the Piedmont region, I wanted to again highlight a dish that takes advan (read full article)
Finally! We made it to Italy! We start out in the Piedmont region where the team time trial (TTT) takes place. The TTT requires heavy work which requires a heavy meal. It’s a good thing because in this region the cuisine is inspired by farmers (read full article)
Today was the last stage in The Netherlands so I’m rounding out the recipes with a hearty soup called Seitanstoofpot with Beer. This dish was created to honor International Labour Day on May 1st, so it’s a Dutch homage to hearty factory (read full article)
Another day in the Giro keeps us in the Netherlands. So, I bring you a smoky eggplant and cumin dip that is a modern Dutch recipe featured in Chef Yolanda van der Jagt’s cookbook Lekker Hollands. The original recipe called for an olde remeker (read full article)
Benvenuto! After surviving last year’s Vegetarian Tour de France, I decided to tackle the Granddaddy of all cycling races – the Giro d’Italia. On May 8th, 219 riders will embark on a 21-day race that will take them through most o (read full article)
Vegetarian cooking meets the Granddaddy of all cycling races. Stay tuned! Check back on May 6, 2010 for details! (read full article)
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