The Well Code

Vegan Pesto Heirloom Tomato Salad

Vegan pesto sauce coats crisp heirloom tomatoes, creamy avocados and freshly chopped herbs for the best ever tomato salad
August 25, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan Pesto Heirloom Tomato Salad Recipe, Waiting on Martha

Recently I’ve had so much fun sharing a behind-the-scenes look into my kitchen and the recipes we’re cooking up in the Rye kitchen via Snapchat (username WAITINGONMARTHA).  And per your requests, I’m bringing you my recent recipe for my Vegan Pesto Heirloom Tomato Salad.

One of my favorite parts of summertime cooking is utilizing the fresh and seasonal ingredients that make each dish a hit.  As you’ll remember, we recently nommed on an Heirloom Tomato Spaghetti Squash Lasagna a few weeks ago that was just beyond. 

And the combination of this dish’s heirloom tomatoes, cucumbers, red onions, avocados, basil, cilantro, chives and vegan pesto sauce are vibrant and delicious. The crisp crunch of the tomatoes matched with the creaminess of the avocado and the mix of flavors from the fresh herbs creates the perfect bite.  And how can I forget the sauce…it’s quite possibly the best ever vegan pesto sauce.  So. Stinking. Good!  Truly, MKR

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Photography, Rustic White

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Almond Milk Vegetable Curry

A homemade vegetarian curry that will quickly become a household favorite
August 11, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegetarian Curry, Waiting On Martha Almond Milk Vegetable CurryWaiting on Martha's almond milk vegetarian curry

At least once a week, you’ll find a take out bag full of thai containers on our kitchen counter.  My standard order.: vegetarian curry.  I’m a huge lover of curry powder’s vibrant flavor and I sprinkle it on just about everything.  However, I’ve been trying for years to create a homemade version of my beloved vegetarian curry but to no avail.  Until this week.  This week, all the years of trial and error paid off with success; an almond milk vegetable curry that is dare I say better than my tried-and-true takeout.

You’ve been warned that this dish is hot.  The heat from the spicy curry powder and serrano peppers pack a one-two punch, but everything is quickly cooled down by the sweetness of the basil and crispness of the cauliflower. Rounding out the curry’s bold flavors are hearty potatoes and cashews.  Nuts are a favorite way I like to add crunch to many a recipe.

And please don’t let the long list of ingredients scare you, I promise cooking homemade curry is actually easier than you think.  While I did stay true to the typical spices found in curry (coriander, cumin and red curry),  I also added a teaspoon of cinnamon to give it a bit more warmth.  And rather than using buttermilk, I took the vegan route by subbing in Almond Milk.  Check out the full recipe below and enjoy!  Truly, MKR

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All images original to Waiting On Martha.

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Roasted Cauliflower with Apples, Cranberries & Sage

A perfect seasonal, side dish for your holiday table
December 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Roasted Cauliflower side dish with Apples, Cranberries & Fried Sage, Waiting On Martha

Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée).  But like all good things, our dinner must come to an end. And what better way to end than with a roasted cauliflower side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower side dish with apples, cranberries, and sage.  A spot on seasonal dish that as delicious as it is easy to make.  

So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season.  Truly, MKR

 

Roasted Cauliflower with Apples, Cranberries & Sage
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Ingredients
  1. 1 head Cauliflower, cut into small florets
  2. 2 Apples, Large Dice
  3. ½ bunch Sage Leaves picked
  4. 1 cup Fresh Cranberries
  5. 3 T Butter, Melted
  6. Grapeseed Oil or Blend
  7. 2 T Sherry Vinegar
  8. Salt and Pepper
Instructions
  1. Preheat Oven to 425 F
  2. After cauliflower, apples, and cranberries are prepped, place in a large bowl. Toss with melted
  3. butter, grapeseed oil, and sherry vinegar. Season with salt and pepper.
  4. Place tossed veggies onto a baking sheet or roasting pan and roast for 15­-18 minutes until
  5. tender and golden brown.
  6. Place in a large bowl and serve.
Notes
  1. Pairs great with braised, roasted meats. Also could go well with Lamb.
Welcome by Waiting on Martha https://waitingonmartha.com/

*The Details:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Roasted Cauliflower with Apples, Cranberries & Sage, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Florals, Lindsay Coletta Designs  ||  Bowl, Juliska via Bloomingdales Lenox  ||  Gold Flatware, One Kings Lane  

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