Food

30 Minute Meals: My Vegan Everything Bowl

This Easy, Healthy One-Pot Meal Will Quickly Become a Go-To
May 31, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan everything bowl, recipe by Waiting on Martha Vegan bowl recipe with sweet potatoes, couscous, green onion & more, Waiting on Martha

After talking to a few of my friends, we agreed how much we all needed some new, fast go-to recipes to add to our weeknight arsenal.  But so often we found, myself included, that “quick meals” tend to be unhealthy, processed, one-dimensional and really just plain boring.  So I set out to create a few one-pot, thirty minute or less meals that are as healthy as they are tasty.  First up my vegan “everything bowl.”

I’m a big fan of “everything-but-the-kitchen-sink one pot meals” because they’re incredibly easy to make because there’s only one pot to wash, and they usually bring the flavor with a large mix of ingredients, textures and spices.  I was inspired to make this specific vegan bowl by a recent meal I had delivered from Green Chef, but put my own twist on it by making it vegan and adding some heat and a few more veggies.

The sweet potatoes and chickpeas lend a heartiness to the bowl, and the Israeli couscous, corn and peppers, and peas, fresh or frozen, act as nice, healthy filler ingredients as well. And since you know I can’t go without heat and a little crunch, I especially enjoy the fresh jalapenos, green onions and unsalted cashews in the mix.  And the best news: this vegan bowl is beyond hearty, filling you up completely, and not leaving you hungry for more in an hour. 

While this recipe as a whole will clock you right about 30 minutes, if you pre-chop the main ingredients ahead of time, this recipe can easily be made in 20 minutes or less. Extra time saver: the green and red peppers, onions, and jalapeno can be perfectly chopped with this chopper, before combining with the sweet potatoes, chickpeas, corn and couscous in a deep, large saute pan or dutch oven. 

While time definitely makes this dish shine, the real beauty about this recipe is that you can feel good about all of the ingredients, even the “sour cream.” AND all of these flavors don’t even need to be drowned in sauces or condiments.  It’s just so simple, and so so so good.  Tell me, does this recipe sound like an easy dinner night for you, too?  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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The Best Ever Root Beer Float

Our Favorite Summertime Float, Easily Made Boozy
May 27, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Classic Root Beer Float Recipe Classic Root Beer Float recipe by Waiting on Martha

I know I can’t be the only one that is immediately transported back to childhood summers, state fairs, and carnivals with the first swig of root beer.  The sweet, creamy, old fashioned treat is such an easy way to cool down and kick back once the temps are up, and everyone knows that by slowly adding a few scoops of vanilla ice cream, you can create a foamy, malty, frothy beverage that’s just as tasty as it is fun to drink.  

Though, mixing up the best ever Root Beer Float is a no recipe needed feat (it’s literally just ice cream and root beer), creating the absolute best requires a few trials and errors and of course tips.  You never want to scrimp on the two main ingredients; I make a homemade vanilla bean ice cream with a little help from WS and use only my favorite Virgil’s Root Beer.  

Also, if you’re not careful, your float can be come one big foamy mess.  But here’s a pro tip: be sure to pour the root beer first (this will keep the foam from overflowing, obviously a tip I learned after we shot this photo) before adding the vanilla ice cream.  And while you’re at it, tilt the mugs as you pour (a lot like draft beer) to keep fizz to a minimum and get yourself some actual ice cream spoons because your regular ones won’t be tall enough.  Lastly, don’t forget to indulge in your Root Beer Float with glass mugs placed in the freezer ahead of time…it’s so worth it! Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Homemade Coleslaw, Potato Salad, Macaroni Salad & Skillet Baked Beans

Everyone's Favorite Sides for a Great BBQ
May 25, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Homemade coleslaw, potato salad, macaroni salad and skillet baked beans recipe for Memorial Day BBQ party Skillet baked beans and homemade coleslaw recipe

It isn’t a true barbecue without all of the traditional sides, everyone knows that.  And this year I kicked it up a notch with my take on homemade coleslaw, potato salad, macaroni salad and last but not least, skillet baked beans. And you know the funny thing about all of these side salads (besides the beans of course)?  They all use the same main ingredients: Veganiese/mayo, mustard and sugar.  Easy breezy.

We kicked off our barbecue week on Monday with the best ever grilled veggie burgers and peppercorn crusted beef burgers (which are to-die-for, if I do say so myself…well okay, I’m taking the Mr.’s word for it on the beef burgers). And yesterday, we shared a few of our top must-haves for anyone hosting the barbecue this Memorial Day weekend.  But today may be my favorite of all simply because I could live off of sides alone, and a barbecue always has THE BEST sides. 

The thing about all of these side salads is it’s really all about how you like it, and you can adjust the recipes accordingly to make them creamier/spicier/soupier/etc. truly making each one your own. For example I like my coleslaw like KFC‘s…(#noshame) nice and dressing loaded and my potato salad more on the mustardy side. 

And lastly, the only side that doesn’t include copious amounts of mayo…my skillet baked beans.  They’re just as divine as they sound.  There’s something about the sweet BBQ flavor alongside the tangy side salads that’s just second to none.  This year, I chose the the cast-iron skillet over the Big Green Egg rather than the oven, and being a vegetarian, I actually smoked the bacon and put it on the side for guests to add if they prefer.  I also changed up my recipe a bit this year by adding green peppers and onions, which I hadn’t done before.  But after reading and taste testing a few different recipes, I decided it was a great addition to an already winning recipe. 

Stay tuned as we round out our barbecue week here on the blog, just in time for all of your Memorial Day party dreams!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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