I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
You know those nights when you want to eat something super easy, but don’t want to sacrifice taste? Those nights tend to creep up at the end of the week in the Rye household, when we’re winding down from the results of Sunday’s meal prep. But do not fret, I’ve perfected a simple, healthy and fresh broccoli salad recipe that always hits the spot.
No cooking or roasting is needed here; the raw broccoli and cauliflower retain their fresh-from-the-earth flavor (all pre-chopped if you caught this post). A sprinkle of unsalted peanuts, because by now you know I always need that crunch! You can use red or green onions , and I usually prefer the latter when making this broccoli salad at home. And dried cranberries give the salad a subtle sweetness, while offering an additional texture to each perfect bite. Lastly, an incredibly easy dressing ties it all together: red wine vinegar, Veganaise (or sub in mayonaise or miracle whip, whatever works) and a pinch of organic sugar.
This easy broccoli salad can be prepared in less than 15 minutes, and it serves as a great fresh side that’s anything but boring. And just an FYI…it tastes even better the next day. Enjoy! Truly, MKR
P.S. For more salad recipes, check out what we’ve been pinning here.
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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
Over medium-high heat sauté the garlic with olive oil until golden brown, about 2-3 minutes, set aside.
In a large pot of water bring cauliflower to a boil and cook until when you prick it with a fork it's soft.
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.
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.
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!
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
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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