Main Dishes

Brown Butter Butternut Squash Ravioli with Mushrooms, Pomegranate, Pumpkin Seeds, & Fried Sage

An under-30 minute meal for the busy nights this holiday season
December 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds

It’s the holidays; nobody’s got time for making homemade pasta right now.  Maybe not nobody, but at least I don’t…especially since I haven’t really learned how to make homemade pasta, though it’s on my 2017 to-do list.  But even if you’re not making it from scratch, that’s no reason to skimp on the star of the show.  Fortunately for this recipe, the star of the show isn’t just great, it’s actually store-bought and…gasp, frozen!!  Yes, frozen. I know, I was shocked too, but honestly you’d never be able to tell…it’s that good. 

Along with the pasta being picked from the frozen aisle, another surprise is that today’s recipe is an incredibly easy, under-30 minute meal!  I know what you’re thinking: there’s no way.  But here’s my secret: I used Whole Foods organic frozen butternut squash ravioli, and while those were boiling away, I simply sauted and fried up a few of my favorite seasonal additions: sautéed cremini mushrooms and fried sage with fresh pomegranate seeds, pumpkin seeds, shaved parmesan cheese…all doused in a brown butter sauce (#YUM).  Literally, from prep to plate, we’re talking 20 minutes, 30 tops.

The recipe is simple; cook the ravioli per package directions, and as it’s boiling, saute your mushrooms in a pan with a bit of butter. When cooked, remove the mushrooms and set aside. You’ll use that same pan to fry the sage next (it sounds harder than it is).  Fried sage simply means dropping the sage leaves into a hot pan full of oil and letting them fry for 15 seconds.  

Finally, you’ll want to start on your brown butter sauce.  This step takes about five minutes, and while the butter is browning you can begin plating.  To plate your dish, begin with the cooked raviolis and top with mushrooms and fried sage. After the butter is done browning, drizzle on top.  Next, add your fresh/cold ingredients: pomegranate seeds, pumpkin seeds, shaved parmesan cheese, and salt and pepper to taste.  Garnish with a little fresh sage to add some greenery to the plate.  Voila!  So quick.  So simple.  So good.  Truly, MKR

P.S. A quick tip as you’re plating: the raviolis will get cool faster than your other warm ingredients, so try to time it accordingly. You want those soft raviolis to be warm! 

For more under-30 minute meals, head here. xo

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Butternut Squash Ravioli with Mushrooms, Pomegranate Seeds, Pumpkins Seeds, Fried Sage, Parmesan & Brown Butter
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Ingredients
  1. 1 package frozen Butternut Squash Ravioli
  2. 8 oz. cremini mushrooms
  3. 1 stick butter
  4. 1 cup fresh pomegranate seeds
  5. 1 cup pumpkin seeds
  6. 3-4 tablespoons butter
  7. parmesan cheese, shaved
  8. 2-3 tablespoons cooking oil
  9. Fresh sage leaves (3/4 to fry, 1/4 to garnish)
Instructions
  1. Make ravioli per package directions.
  2. In the meantime, slice cremini mushrooms into 1/4 inch strips and sautee them in a pan with butter.
  3. Remove mushrooms from pan and set aside on a paper towel.
  4. Use the same pan to fry 3/4 of your fresh sage (bring oil to a frying temperature and drop sage in for 30 seconds. Set aside.
  5. Make your brown butter sauce: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Should take about 5 minutes. You don't want to over-burn it.
  6. Drizzle brown butter onto ravioli, mushrooms and fried sage.
  7. Top with pumpkin seeds, pomegranate, parmesan cheese, salt and pepper.
  8. Garnish with remaining fresh sage.
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Photography, Rustic White for Waiting on Martha

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Vegetarian Breakfast Nachos with Sunny Side Up Eggs, Faux Chorizo, Fresh Avocado & Much More

The perfect dish for breakfast, brunch or dinner.
November 16, 2016
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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Vegetarian breakfast nachos recipe by @waitingonmarthaVegetarian breakfast nachos by @waitingonmartha

It takes about two seconds to see that I’m on the nacho train.  After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations.  I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again. 

Now I know what you’re thinking; breakfast is not the time for nachos.  But friends, I beg to differ.  Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them.  And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley. 

You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success.  I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!).  This way, every chip will be sure to have everything included with each bite.  It’s very important, especially when layering so heavily!

Another trick to getting these just right:  make your sunny-side-up eggs (or scrambled, or however you prefer them, really)  as your cheese is melting on your nachos.  I like to use my griddle (under $50) to make all of the eggs at the same time.  Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand.  One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready.  This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.  

The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy!  Truly, MKR

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Vegetarian Breakfast Nachos
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Ingredients
  1. 2-3 bags tortilla chips
  2. 1 package vegan chorizo (or regular if you don't want them vegetarian!)
  3. 2 cans black beans
  4. 1 block cheddar cheese, shredded
  5. 1 block Monterrey Jack cheese, shredded
  6. 5-6 eggs, sunny side up or however you like them
  7. green onions, chopped, to garnish
  8. cilantro, chopped, to garnish
  9. cherry tomatoes, halved, to garnish
  10. 1-2 avocados, sliced, to garnish
  11. Salt & pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
  3. Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
  4. Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
  5. Sprinkle the shredded cheeses on top.
  6. Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
  7. In the meantime, make your sunny-side-up eggs.
  8. When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
  9. Lastly, place your cooked eggs on top, and season with salt and pepper.
Notes
  1. I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Vegetarian “Sausage” & White Bean Stew with Green Onions, Carrots, Corn, Jalapenos & Cilantro

A satisfying, hearty soup
November 4, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Vegetarian Sausage Bean Stew recipe by @waitingonmartha
Vegetarian Sausage Bean Stew recipe by @waitingonmartha

Nothing beats a cozy, hearty stew or soup once the cold sets in.  After all, our Homemade Smoked Onion Soup is one of our most popular recipes of all time.  But usually when people think of soup and stew, heavy (and meaty) thoughts come to mind.  Not the case with this one today, friends.  Alas, thanks to a little inspiration from the always dependable All Recipes, I decided to take a stab at recreating a satisfying sausage bean stew that was in fact, vegetarian. 

As you know, I’m a big fan of using vegan and vegetarian alternatives when I can.  And today’s recipe is a great one for my favorite vegetarian sausage (I still eat it even after recently returning to an omnivore diet).  I always pick up Fieldroast’s apple sage vegan sausage because it tastes as good (if not better) than the real thing.  I’ve learned that even your biggest meat eaters won’t be able to tell the difference when you sub in this great vegetarian option.  

As you’ll see below, the recipe is INCREDIBLY easy.  The key is simply to build the layers of flavors in this hearty stew.  First, I cook the vegetarian sausage in the dutch oven (you could use a slow-cooker, but I am partial to my dutch oven) and set it aside.  Next, I add olive oil to the dutch oven, sautéing the garlic and onions until golden brown. I then mix in the rest of the ingredients (Great Northern white beans, the cooked vegetarian sausage, diced carrots, jalapenos and garlic, and vegetable broth) and a hint of rosemary, and bring it all to a broil. 

Like any stew or soup, my favorite part is always the garnishes.  I top my sausage bean stew with green onions, cilantro and vegan sour cream…it gives it a more Mexican flair. With a heaping, cozy cup of satisfying sausage bean stew, what’s not to love?! Tell me friends, will you be mixing up some stew soon?  Truly, MKR

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Vegetarian "Sausage" & White Bean Stew with Green Onions, Carrots, Corn, Jalapenos & Cilantro
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Ingredients
  1. 4 regular size cans or 2 large cans of great northern or cannelini beans
  2. 1 lb. apple sage vegan sausage
  3. 48 oz. vegetable broth
  4. 2 cups yellow onion, chopped
  5. 3/4 cup carrot, chopped
  6. 10 garlic cloves, diced
  7. jalapeno, finely diced
  8. 2 tablespoons olive oil
  9. 1 tablespoon fresh sage, chopped
  10. 2 teaspoons kosher salt
  11. 1 teaspoon freshly ground black pepper
  12. 1 fresh rosemary sprig
  13. green onions, cilantro and vegan sour cream, to garnish
Instructions
  1. Cut sausage into 2-inch pieces, and halve sausage pieces lengthwise.
  2. Cook sausage in 1 Tbsp. hot oil in dutch oven until browned. Once cooked, remove from dutch oven and set aside.
  3. Add additional olive oil to the dutch oven and cook the garlic and onions, sauteeing until golden brown.
  4. Add the carrots and jalepeno, beans, cooked sausage, broth and bring to a boil.
  5. Stir mixture with rosemary sprig 30 seconds to 1 minute; blend after.
  6. Garnish with green onions, cilantro and vegan sour cream, and serve immediately.
Adapted from All Recipes
Adapted from All Recipes
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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