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Meryl's Veggie Corner
meryl2My name is Meryl and I want to introduce myself and my Veggie Corner. I have been a vegetarian for over 10 years. I lived in San Diego for over 9 years having relocated from Brooklyn, N.Y. in 1988 and saw how healthy everyone looked, young and old. I decided I wanted to change my diet and lifestyle. Investing in the health of myself and family was my number one priority. I was never a big consumer of red meat, so that was not an issue. I did love the taste of chicken however, and rarely ate turkey, but eventually both were removed from my diet replacing it with other comparable and much healthier sources of protein.

San Diego has always been known to attract people from all over the world, not only to visit, but to settle down there as well. It's no wonder with its abundance of natural beauty and resources, temperate climate, and rich cultural treasures, who wouldn't want to settle there? Restaurants to please everyone's ethnic palate abound. Farmer's markets brighten up the streets with vendors displaying their fruits, vegetables, and homemade goodies.

It was at one of these markets on a gorgeous Sunday morning, that I got introduced to organic produce and fruits. I was so excited to get home to make a healthy lunch for myself and family. Recently I picked up a couple of vegetarian cookbooks at a garage sale and was ready to prepare some tasty, nutritious, and meat free dishes in my kitchen.

I had always loved the taste of Mexican cuisine since introduced to it when I first moved to San Diego. My father being a native took me to some of the best authentic Mexican restaurants in Old Town. I remember watching the Mexican women flattening the Masa Harina (traditional Mexican flour used to make tortillas), between their palms, so effortlessly, piling them up ready for the skillet. It was then, that I got the bug to cook vegetarian Mexican dishes and of course accompanied by fresh tortillas.

Scouting around my neighborhood, I came upon a great little health food market called Jimbo's in North Park. Fresh fruits, vegetables, legumes, the best desserts, and anything you needed in bulk, they had it.

One of the first dishes I attempted to prepare was black beans (soaked overnight) cooked with chipotle peppers, green peppers, and cumin. I always accompanied my bean dishes with brown organic rice, Haas avocado's diced, red Roma tomato's sliced, and fresh warm corn tortilla's grilled on my caste iron skillet with a little Queso Fresco. This is a traditional Mexican cheese which is a common ingredient in a wide range of dishes. The cheese is a quintessential part of Mexican cuisine, and is often available in Mexican markets and grocery stores. I eventually invested in a mojacete, (ancient earthenware mortar and pestle) a must for Mexican food lovers. I came to realize this makes it so much easier to make homemade salsas and the best authentic guacamole ever. The volcanic rock from which it's made imparts a certain ‘flavor' into the salsa that's irreplaceable without it. And, ah the cilantro, can't be without it, this gives not only Mexican food, but many other ethnic vegetarian and vegan dishes their distinct flavor.

So there you have it, I continue to cook, bake, and create V&V dishes that make the taste buds explode with satisfaction.

I hope you all have fun cooking some of my posted recipes, and don't be afraid to add your own personal touch.


Meryl’s Sinfully Delicious Vegan Chocolate Chip Cookies PDF Print E-mail
(2 votes, average 2.50 out of 5)
Written by Roman Bystrianyk   
Sunday, 26 July 2009 12:03
cookiesWhere do I start, these are the most delicious to die for vegan chocolate chip cookies. I wanted to create something outside of the standard chocolate chip cookie. This is my masterpiece. Who does not love chocolate and cherries together? Oh, and it is healthy for the little ones, that is if the adults leave any left over. The fun thing about this recipe is that you can customize it and add your favorite dried fruits, or simply bake with the vegan chips with or without nuts. I love mine nutty and fruity.

Last Updated on Sunday, 26 July 2009 13:06
Meryl’s linguini sautéed with mixed veggies PDF Print E-mail
Written by Roman Bystrianyk   
Friday, 24 July 2009 01:02
pasta with vegetablesThis linguine recipe I created just for the simple reason I was tired of the typical boring linguine and tomato sauce. Not only does this recipe wake up the taste buds, but you can customize it to whatever veggies you love and incorporate it into this very versatile pasta dish. The key here is not to let the linguine clump together after you have cooked it. A trick is to prepare the veggies first and keep on a low simmer heat. Once you drain your pasta, place on a large platter and top with all the veggies including the juices from the pan. Toss well and add the grated cheese last.

Last Updated on Sunday, 26 July 2009 12:40
Meryl’s Guacamole Olé PDF Print E-mail
Written by Roman Bystrianyk   
Saturday, 27 June 2009 19:35
guacamoleThis guacamole is absolutely the best and most authentic tasting. Once you get the knack of using your mortar and pestle, you will never make guacamole without it. Your family and guests will love it and always come back for more. This recipe is even great for someone who is skeptical of eating avocados, this is a guaranteed winner. There is only one problem, you will always be asked to make more!

Last Updated on Sunday, 26 July 2009 12:36