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Spicy Vegan Lettuce Wraps

Easy, vegan lettuce wraps that could rival our beloved P.F. Changs
April 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Spicy vegan lettuce wraps recipe by Waiting on MarthaSpicy vegan lettuce wraps recipe | waitingonmartha.com

As you saw yesterday, we’re feasting on homemade Asian all week, and we couldn’t do that without maybe my most beloved dish of all: lettuce wraps.  I know I’m not alone in loving this popular Asian dish, and I bet many of you, too, have dreamt of recreating the goodness that can be found at only a restaurant (or so we all thought).

Well friends, we achieved that today and more…creating a homemade, vegan version that seriously rivals anything you can order at P.F. Changs.  I just love that I can feel good about the ingredients; nothing in this dish eats too heavy or involves anything resembling MSG, high-sodium, or overly processed.  Instead, these Spicy Vegan Lettuce Wraps are no-carb and no-guilt (or that’s what I tell myself anyway).  

The crisp lettuce shells provide a perfect pocket for the crunchy, spicy and hearty filling.  Tofu keeps the recipe completely vegan (of course you could do chicken or beef if that’s your thing), and I like to throw in fresh jalapeños for a little added heat.  The peanuts and combination of sauces (I like mixing this with this)  tie it all together with a nice satisfying crunch.  The filling is so good that I’ve even been known to finish it off with a spoon long after the lettuce wraps have been eaten.  Who’s with me?  Just so good!

When serving my Spicy Vegan Lettuce Wraps (either as an appetizer or main dish), I like to allow everyone to make their own.  Simply arrange portions of the filling in individual bowls, fan out fresh lettuce cups, and offer various sauces and garnishes (fresh lime is always the best!) on a serving platter for all to enjoy.  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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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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