Vegetarian & Vegan

Vegan Fettucine Alfredo with Broccoli and Homemade Garlic Bread

A lighter, healthier take on my all-time favorite pasta dish
September 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan Fettucine Alfredo recipe by @waitingonmartha Vegan Fettucine Alfredo recipe by Waiting on Martha

Fettuccine alfredo is probably my all-time favorite pasta. It’s that guilty pleasure dish that you just know is going to hit the spot.  But like any of you know who have tried to recreate a healthy version of this dish too, it’s tough.  I’ve been trying to perfect my vegan fettuccine alfredo recipe for what feels like forever.  I’ve seen versions of the dish with soy milk, white wine cashew cream, potatoes and more…but all of them seemed to sort of simply fall flat.  

When I think of my favorite fettuccine alfredo, I think of the creamy, rich sauce…nothing watery or bland.  And friends, I think I’ve finally figured it out vegan-style.  And you don’t have to be vegan to enjoy this rendition; it’s good for all of us to cut back on the heavy stuff like heavy cream and cheese once in awhile.  In the recipe below, I’ve used cauliflower, garlic, almond milk, nutritional yeast and salt and pepper, and thrown it all in my blender.  The result?  A lighter sauce that’s low-fat, dairy-free, but still has that creamy, rich and warming consistency of a true alfredo.  I may even prefer it to the original now!  Truly, MKR 

P.S. For more vegan recipes, try my Vegan Broccoli Salad, my Vegan Everything Bowl & Spicy Vegan Lettuce Wraps. xo

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Vegan Fettuccine Alfredo Pasta with Broccoli
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 cloves of garlic, diced
  2. 1 teaspoon extra virgin olive oil
  3. 2 cups cauliflower, boiled/cooked through
  4. 1 cup almond milk, plus more for consistency
  5. 1 handfull of parsley, finley chopped
  6. Salt and freshly ground pepper, to taste
  7. 1 tablespoon nutritional yeast
  8. 6 ounces uncooked fettuccine pasta
  9. 2 cups of broccoli florets, blanched
Instructions
  1. Over medium-high heat sauté the garlic with olive oil until golden brown, about 2-3 minutes, set aside.
  2. In a large pot of water bring cauliflower to a boil and cook until when you prick it with a fork it's soft.
  3. While the cauliflower is cooking bring another large pot of salted water to a boil and cook the pasta al dente according to package directions.
  4. While the pasta is cooking and once cooked through add to a blender along with the garlic, almond milk salt, pepper, and nutritional yeast. Blend until smooth. Add parsley and pulse just barley mixing.
  5. Drain the pasta and pour it into the pan on medium low, top with the sauce, and broccoli, stir and cook until the broccoli is warmed through 2-3 minutes. Plate the finished mixture and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Spicy Buffalo Cauliflower Bites with Peanuts & Green Onions

A Healthier, Vegetarian Option for Gameday & Beyond
September 5, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Spicy Buffalo Cauliflower Bites recipe by @waitingonmartha2016-08-24_0004Being a vegetarian during tailgating season causes you to get a little creative, you know?  But this recipe actually is one that even the biggest carnivores will tear into; these spicy buffalo cauliflower bites give buffalo wings a run for their money.  Even the Mr. agrees. 

These spicy buffalo cauliflower bites are made with my trusty air fryer (which I use for chicken wings too), so they’re pretty healthy and super easy to makes.  Simply toss with buffalo sauce and throw them into the air fryer cooking until lightly browned ( only for a few minutes per batch).  And while I’m whipping these up for tailgate season they also make the perfect accompaniment to any main dinner dish.  

As far as taste, well they achieve that whole all-in-one bite that I always enjoy.  The peanuts and green onions offer a nice cool crunch to the cauliflower florets doused in buffalo wing sauce. And when dipped in ranch or blue cheese (your preference, of course), you get that creamy cool-off from all that heat.  When serving, you can obvioulsy grab them with your fingers (if you don’t mind a little mess), but I like to serve them with spoons to capture all those flavors from the peanuts and green onions in each bite.  Truly, MKR

P.S. If you want to know my favorite buffalo sauce, it’s definitely Wing Time Buffalo Wing Sauce. 

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Spicy Buffalo Cauliflower Bites with Peanuts & Green Onions
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 head cauliflower, cut to size of preferred bites
  2. 1 bottle buffalo wing sauce
  3. 1 cup peanuts
  4. 1 bunch of green onions, chopped
  5. Ranch and/or blue cheese dressing for dipping
  6. 1 Lime
Instructions
  1. In a large mixing bowl toss all the cauliflower and 1/2 the buffalo sauce until combined.
  2. Add batches of cauliflower into you air fryer and fry until the cauliflower lightly crisps (about 5 minutes per batch).
  3. Repeat per additional batches, until all cauliflower is "fried."
  4. Sprinkle peanuts and green onions onto bites, sprinkle with a bit of fresh lime juice and serve with additional wing sauce and ranch and blue cheese dressing.
Notes
  1. **If you don't have an air fryer place cauliflower on a sheet pan and roast about 10 minutes and broil until brown...approximately 1-2 minutes.
Welcome by Waiting on Martha https://waitingonmartha.com/

 

Photography, Rustic White for Waiting on Martha

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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce

My Go-To Guilt-Free Summer Pasta
August 15, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Zoodles with Vegan Pesto Sauce and Heirloom Cherry Tomatoes, recipe by @waitingonmarthaHomemade Zoodles with Cherry Tomatoes, Recipe by @waitingonmartha

If you’re sensing a pattern with my summer cooking, then you’re certainly right; I’m all about simple, easy and seasonal dishes this time of year.  And this zoodles recipe is no exception.  Ever since the team spent the afternoon with Gwyneth Paltrow’s It’s All Easy & Williams-Sonoma, I’ve been #TeamZoodles.  They really are such an easy (emphasis on EASY) and healthy alternative to your grain pasta, and beyond perfect for a summertime, or any time, meal in a pinch.  

If you haven’t tried zoodles yet, let me just make a quick ten second pitch about why you’re missing out.  I’ve stated it numerous times that they’re so easy to make (just get yourself one of THESE), and obviously a lot less calories than your traditional pasta, but let’s talk taste.  The zucchini ribbons take on a deceiving likeness to linguine, but the trick is to not cook them too long.  Zoodles literally only need two minutes of sautéing…just enough to heat them through with your chosen sauce, but you need them to maintain their crunch.  The crunch is key; when you over-cook, or over-sauté zoodles, they can turn to mush (which is no good).

Now when it comes to the sauces, I really believe zoodles pair best with a lighter sauce that has tons of bold flavor; think a spicy red, garlicky olive oil, or my go-to vegan pesto (see below).  As I blogged before, I try to keep dairy out of my diet, and traditional pestos have loads of Parmesan.  But since I love pesto, I set out to create a vegan pesto that didn’t taste vegan.  And friends, I have found it!  Fresh basil, oregano, and cilantro from my garden paired with walnuts, salt, pepper, high quality olive oil and TONS of fresh garlic come together for what I think is better than the original version.  As you read through the recipe note that I prefer my pesto a bit on the chunky side, and very garlicky for that extra kick, but you can easily adjust to reach your desired consistency and taste. See for yourself, and let me know when you do!  Truly, MKR

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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce
Serves 4
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Zoodles
  1. 5-6 Zucchinis, spiralized into zoodles
  2. 1 pint heirloom cherry tomatoes, halved
  3. vegan pesto sauce (see instructions below)
  4. Red pepper flakes, optional
  5. Salt & pepper to taste
Vegan Pesto Sauce
  1. 1 cup walnuts
  2. equal parts oregano and cilantro, but double that in basil (I like mine really garlicky so I use 5-6 fresh garlic cloves)
  3. Salt and pepper, to taste
  4. 1/2-3/4 cup olive oil
  5. 5-6 large fresh garlic cloves
Instructions
  1. For the vegan pesto sauce...
  2. Combine fresh basil, fresh oregano, fresh cilantro, walnuts, salt, pepper, 1/2 cup of olive oil and fresh garlic cloves in a mixer and blend. Keep adding olive oil to reach your desired consistency, and add salt and pepper to taste. (I like my pesto on the chunky side.)
  3. For the Zoodles...
  4. In a large saute pan, add the zoodles and pesto sauce and cook until just warm and combined (approximately 2-4 minutes). You don't want to over cook because you want to keep your zucchini noodles crisp.
  5. Top with fresh heirloom tomatoes and red pepper flakes and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/
 

Photography, Rustic White for Waiting on Martha

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