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http://www.megabeth.net
A vegetarian living in a meat-eating world. Vegetarian recipes, restaurant reviews, and articles.
I’d like to take you on a little journey. A little journey through The “New Age Vegetarian Cookbook” printed in 1980 by The Rosicrucian Fellowship out of Oceanside, California. Sit back, relax and enjoy the ride as this cookbook i (read full article)
Moosewood Restaurant. Just the very words make a vegetarian’s mouth water. This famous vegetarian restaurant in Ithaca, which began in 1973, has spun-off a series of cookbooks and packaged meals that usually don’t steer you wrong. In f (read full article)
I had a lovely bunch of beets from my CSA delivery this week and I was fully prepared to make a recipe for Harvard Beets. Well, I must have been prepared only mentally because my pantry did not have the honey nor the white wine vinegar the recipe ca (read full article)
The Greens Book has become my “go to” cookbook when I’ve been overwhelmed with kale or chard from my CSA delivery. My edition of The Greens Book is from 1995 and is written by Susan Belsinger and Carolyn Dille. As in any good ni (read full article)
“Veggies are a grill’s best friend,” so says the back of my next cookbook. Indeed. I’ve made many a recipe from The New Vegetarian Grill from Andrea Chesman and it still hasn’t steered me wrong. My edition is from 20 (read full article)
New Vegetarian Cuisine features “250 low-fat recipes for superior health” and is compiled by Linda Rosensweig and the food editors of Prevention magazine. My edition is from 1994. That said, this cookbook touts healthy eating and food ch (read full article)
I start of my Veggin’ Cookbook Chronicles Challenge swinging for the wall with The Essential Vegetarian Cookbook by Diana Shaw. My edition is from 1997. This 612 page tome covers everything you need to know about vegetarian cooking but were af (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)
Served over rice, this spinach moong dal soup becomes a hearty, soul-warming meal. In fact, this dish straddles the the line between soup and an entree. Also, according to the in-house taste tester these lentils were even better the next day. By the (read full article)
These little spinach gnocchi, served with a light tomato sauce, were as fun to eat as they were to make. Yes, you get to make your hands all gloppy when making the gnocchi. The nice thing about this recipe is that you can make the mixture ahead of (read full article)
These green beans were like nothing I’ve had before. The sauce is sour, creamy and strangely addictive. Malt vinegar lovers will love this dish. I found this recipe buried in a Time Life African Cooking recipe book from 1970. The book has many (read full article)
Cinnamon, allspice and cloves paired with mushrooms? Yes…and it was divine. Served cold or warm, it’s a unique accompaniment to any meal. Our vegetarian club dinner this month featured Mexican recipes and I was looking to do a little s (read full article)
This is one of those sinfully easy recipes that tastes like you put a lot more work into it than you actually did. And, best of all, you won’t miss the lard and fat that is normally put into refried beans. I did, however, have some trepidatio (read full article)
Inspired by St. Patrick’s Day, I dug into my archives to find this Guinness Bangers and Cheesy Onion Mash recipe. Just don’t forget to leave some Guinness to toast with. Oh, wait, I remember who I’m talking to…you’ll ha (read full article)
This is the best vegan cheesy gravy recipe ever. It’s possible that I’ve gone a little overboard on the hyperbole, but I don’t think so. When my in-house taste tester discovered I had washed the saucepan I used to make this gravy, (read full article)
My bamboo steamer kept whispering to me every time I walked by it, “Use meeee. Use meeee.” So, finally, I listened and grabbed it off the shelf. Now that the steamer was down on the counter, I knew wasn’t in the mood for an Asian d (read full article)
Sometimes I can’t think of adequate words to describe a recipe and this is definitely one of those cases. These eggplant rolls barely landed on our plates before they were quickly devoured. They were just that good. The warm and smoky eggplant (read full article)
This dish really surprised me. I, honestly, wasn’t expecting it to come out so good. This dish is all vegetable – eggplant, tomatoes and onions. When I stacked the ingredients casserole-style, I was convinced it would be suitable as jus (read full article)
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