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Vegan Potato-Chorizo Soup

March 5, 2013
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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There are few foods I love more than potatoes.  Few foods.  One of those foods (or rather food categories) however is Mexican anything.  So what could be better than combining the two?  Nothing, especially if that combination comes in the form of a comfy, cozy soup.  Therefore I give you my homemade vegan potato-chorizo soup.  This soup is so, so good.  And like all of my recipes if you’re not a vegan or vegetarian you can always sub in your own ingredients.

Enjoy the deliciousness, xoxo.

What you’ll need…

2 tbsp. olive oil

1 medium onion

1 cup chopped carrots

4-5 cloves of garlic minced

1 cup corn

1 bunch of green onions chopped

1 package of vegan Chorizo I like Soy Chorizo from Trader Joes

6-8 red potatoes, skin on and chopped

2 cans of canneli beans

1 bunch of cilantro

4 cups vegetable stock

4 cups water

1/2 cup rice or almond milk.

Tofutti sour cream (optional)

salt, pepper, cayenne and curry to taste (optional)

What to do…

1.  Heat 1 tbsp. of olive oil in a saute pan add garlic an onions and cook until softened, 4-5 minutes.  Add carrots and saute an additional 2-3 minutes.  Remove from heat and set aside.

2.  In a large sauce/stock pot bring vegetable stock and water to a boil.

3.  Add the cooked vegetables and potatoes to the boiling water/stock.  Reduce the heat to a medium-low and let simmer for 20-30 minutes or until potatoes are cooked through.

4.  Add the beans, corn and rice or almond milk and cook stirring frequently for 10-15 minutes.  Season with salt, pepper, cayenne and curry to taste.  Feel free to omit the cayenne and curry I just like everything spicy.

5.  While the soup continues to cook add 1 tbsp. of olive oil in a saute pan, add chorizo and cook through, 5-6 minutes.

6.  Spoon soup into a bowl and garnish with crumbled chorizo, green onions and cilantro.  A dollop of Tofutti sour cream would be great too!

This is a Waiting On Martha original recipe…

 

 

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Sweet Corn & Prosciutto Naan Flatbread Pizza

Crispy, Melty Personal Pizzas for a dinner al fresco
August 10, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Summer Corn Grilled Naan Flatbread Pizza, recipe @waitingonmartha

I’ve said it before and I’ll stay it again, pizza never tastes as good as it does than when its grilled and/or smoked over an open fire. Or in my case on a Big Green Egg.  This rings true for ANY and ALL kinds of pizza; that grill/smokey flavor just adds a much-obsessed depth that makes every other pizza pale in comparison.  And while I love homemade pizza night, sometimes I just don’t have the time, or energy, to build the dough from scratch.  That’s when my favorite dough substitution Naan comes to the rescue for Naan flatbread pizza.   

Naan flatbread has been my go-to for a while; remember this recipe?  And it’s one I’m constantly experimenting with.  That’s the beauty of a Naan flatbread pizza; its size makes the perfect mini, or personal pizzas, so you can test out various combos till you find a winner.  And find a winner, I did.  Highlighting my favorite vegetable, sweet summer corn, this Naan flatbread pizza has an olive oil and mozzarella base, with prosciutto for the carnivores, and it’s all topped with cool green onions and celery.  Yes, celery!!  I know it sounds a little crazy, but I promise you will savor every single bite!  Not to mention, this recipe from start to finish takes only 20 minutes!!  Now that’s a weeknight dinner I can get behind.  Truly, MKR

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Sweet Corn, Mozzarella & Prosciutto Naan Pizza
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Ingredients
  1. package of naan bread
  2. fresh mozzarella slices, cut 1/4 inch thick (you'll use 3-4 slices per pizza)
  3. package of fresh prosciutto, roughly torn pieces
  4. 1 green onion, cut into long shavings
  5. 1 celery stalk, cut into long shavings
  6. 2 ears of corn on the cob, shaved to kernels
  7. red pepper flakes, to taste
  8. olive oil
  9. salt & pepper
Instructions
  1. Use a pastry brush to brush your pieces of naan bread with olive oil.
  2. Sprinkle each pizza with salt and pepper.
  3. Lay down 1/4 inch mozzarella slices (you'll use 3-4 slices per pizza).
  4. Put prosciutto shavings onto pizzas.
  5. Sprinkle shaved corn (do not cook beforehand, it will be shaved right off the cob).
  6. Add your red pepper flakes (you can also do this later, based on your preference).
  7. Grill pizzas until cheese melts (about 5-7 minutes). Don't walk away from them while they're grilling because naan cooks quickly, and you don't want the pizzas to burn.
  8. After grilling, sprinkle green onion and celery shavings on top to serve.
Notes
  1. I've been through a lot of pastry brushes in my life, but my favorite one is the rubber bristle brush. Paint brushes will lose some hairs in food sometimes, they don't wash up well.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Baked Spaghetti Squash Boats

Squash season's star makes for a healthy, easy weeknight dinner the whole family will like
September 28, 2020
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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spaghetti squash
baked spaghetti squash

It’s officially squash season! And while I’ve made spaghetti squash practically every way possible (hello lasagna), my new favorite is via boats. Or rather Spaghetti Squash Boats. An easy, healthy, and most importantly flavorful recipe I’ve been making nonstop lately.

Think of this Spaghetti Squash Boat recipe like the loaded baked potato of squash recipes. You can come up with 100 different combos (vegan, vegetarian, or carnivore) and because spaghetti squash has the tofu-like ability to take on whatever flavor you’re cooking it with you’ll likely ace it every time. My husband who won’t touch squash with a ten-foot pole loved this dish so much he warmed it up for lunch the next day and even asked if we could try a buffalo chicken riff next time.

This Spaghetti Squash Boat recipe is also a big win because it’s deceptively healthy by allowing you to stuff it full of veggies and because of how melty the cheese becomes with the actual use of very little cheese. The other key to making your squash boat pack a true punch is the building of flavors through sauteing the sausage, garlic, onions, and veggies in the same pan.

And as if you needed another reason to try Spaghetti Squash Boats, bonus points if you’re a Sunday meal prepper because by cooking the Spaghetti Squash ahead of time this truly turns into a 30-minute meal.

Print the recipe out below and try it for yourself. And don’t forget to tag us on Instagram with whatever Spaghetti Squash Boat combo you created. Truly, MKR

Spaghetti Squash Boats

Mandy Kellogg Rye, Waiting On Martha
Print Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Main Course

Equipment

  • Sheet Pan
  • Saute Pan

Ingredients
  

  • 2 Spaghetti Squash
  • 4 Sasuage Links (Chicken, Pork or Turkey. I prefer to use Andouille Turkey Sausage when possible).
  • 2 cups broccoli rough chopped
  • 2 cups asparagus cut into 1" pieces
  • 1 small onion chopped
  • 3-4 cloves garlic finely chopped/diced
  • 1 bag shredded skim mozzerella cheese
  • salt and pepper to taste
  • red pepper flakes (optional)
  • olive or avocado oil for sauteeing

Instructions
 

  • Preheat oven to 425 degrees.
    Cook spaghetti squash face down on a baking pan lined with tin foil until cooked through. Approximately 30 minutes. Once cooked fork out the squash carefully into a large bowl reserving the spaghetti squash skins for baking. **This can be done up to 2 days in advance**
    While the squash is cooking, heat a large saute pan over medium/high heat spray non stick spray and add olive oil. Once hot add sausage, crumbling and cooking through. Once cooked remove and set aside.
    Place the pan back onto the heat and spray if needed again. You want the sausage oil reserves to stay in the pan for flavoring. Add onions and garlic cooking 2 minutes or until browned and tender. Add broccoli and asparagus. If frozen cook until warm/hot, if raw cook until softened.
    Add spaghetti squash and sausage back to the mixture with salt, pepper, red pepper and 1/4 cup of the cheese until combined and melted.
    Add skins back onto the sheet pan and spoon mixture back into the squash skins like a twice baked potato. Cover with remaining cheese and bake until cheese is fully melted.
    Remove and enjoy.

**If you choose to make the spaghetti squash beforehand make sure when you add It back to the pan mixture that it Is fully warmed through. When putting the boats back in the oven the mixture should be fully cooked through, you're simply adding it back to the oven to melt the cheese.**

    Photography Rustic White Interiors

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