Vegetarian & Vegan

Roasted Squash & Quinoa Salad with Pomegranate Seeds, Candied Pecans & Herbed Goat Cheese

A wonderfully fresh & seasonal salad
November 29, 2016
Story By: Mandy Kellogg Rye
Filed Under > Food

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Today’s salad—besides being beautiful to look at—is a fresh and flavorful side that belongs on your table all season long.  Sweet, roasted delicata squash pairs perfectly with wintry, fresh pomegranate seeds and bitter arugula. 

But before I proceed, are you thinking, ‘what is delicata squash?’?!  Well, we recently fell in love with this wonderful vegetable after Kat’s visit to a local farm with Fresh Harvest found at our local Whole Foods.  It’s a winter squash, a lot like butternut or acorn squash but more flavorful and sweeter…almost like a sweet potato. It grows to have a cylinder shape, with green stripes you can easily spot in the grocery store.  Its rind is delicate, and it’s actually where most of the flavor is; roasting delicata squash with the skin-on will intensify its warm, sweet, irresistible flavor.

Now, if you can’t find delicata squash in your local grocery store, sub it out for acorn squash…it’s just as good with the rest of this stellar salad’s lineup.  Think rainbow quinoa, pomegranate seeds, arugula, candied walnuts and herb goat cheese (I make my own with herbs from my garden; it’s super easy to mix the herbs into good quality goat cheese but you can also easily grab an herb goat cheese at the grocery store in the gourmet aisle).  I think you’ll find that this salad is just the thing that belongs on your table all winter long; the mixture of textures and flavors is divine.  I’m huge on hitting sweet-savory-salty-crunchy-soft-tangy all in one bite, and this salad does just that. 

To make, I simply roast the squash in my toaster oven with a drizzle of olive oil. I roast until the squash is golden brown (about 15 minutes) and actually cut it in half afterwards. After that, I add the cooked rainbow quinoa, pomegranate seeds, arugula and herb goat cheese to the mix.  To dress the salad, I usually like to use a spicy honey, some sort of a berry vinaigrette or even a mustard vinaigrette if I’m leaning a little more on the savory-spicy side.  This salad can make even a non-salad eater as happy as can be this holiday season! Truly, MKR 

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Roasted Delicata Squash & Rainbow Quinoa Salad with Pomegranate Seeds, Arugula, Candied Walnuts & Herb Goat Cheese
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Ingredients
  1. 2-3 delicata squash (or acorn squash)
  2. 1 cup rainbow quinoa
  3. 2 cups pomegranate seeds
  4. 3-4 oz. herb goat cheese
  5. 2 10 oz. bags arugula
  6. 12 oz. candied walnuts
  7. olive oil for roasting the squash
  8. Vinaigrette dressing of choice
Instructions
  1. Cook your rainbow quinoa per directions on box.
  2. Roast the squash in a toaster oven with olive oil drizzled on it. After it starts to brown (about 15 minutes) take it out, and cut in half, gutting the inside. You don't want to eat the seeds in the salad.
  3. Slice squash in half circle strips, then add to the bed of arugula, cooked rainbow quinoa, pomegranate seeds, candied walnuts and herb goat cheese.
  4. Dress with desired dressing (I love a good raspberry vinaigrette, spiced honey or even a mustard vinaigrette) and serve!
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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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