Balsamic Vinaigrette!

Due to a thoughtful gift from a friend, I have some high quality vinegars at my disposal. I decided to put these to good use by making some salad dressings. The first one I tried is a balsamic vinaigrette. The recipe is from here: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe.html

1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon brown sugar
1 bit of chopped garlic

Shake in a jar, serve on salads. = Delicious!

Curry Deviled Eggs

Deviled eggs are surprisingly easy to make!

First hard-boil your eggs:
-Put eggs in a pot with cool water. Eggs should be covered by at least 1 inch of water.
-Heat until boiling.
-Remove from heat, cover, and let those eggs take a hot bath for 12 minutes.
-Rinse the eggs in cold water when they're done.

Then peal your eggs, cut them in half, and scoop out the yolk. Put the yolks in a bowl and make the tasty insides as follows:
-Mash up yolks with a fork
-Add an equal amount of mayo
-Add curry powder to taste
-Optional: Add paprika, salt, and/or pepper
-Mix it all around
-Scoop the mixture back into the halved eggs

YUM

Vegan Thanksgiving

I don't usually just post a link to other recipes without even trying them, but...these all look soooo delicious that I couldn't help it. I'll report back if/when I try some of them.

32 Vegan Recipes that are Perfect for Thanksgiving

Quick Fall Favorites: Baked Apples, Butternut Squash

Everyone loves fall food, including me! Here are some tasty things I like to make in the fall.

Baked Apples

1. Choose whatever kind of apple you want. To do this recipe the true Speeding Rainbow way, simply pick out the cheapest apples at the grocery store.
2. Find a baking dish that looks like it will fit the amount of baked apples you want to make.
3. Put a bit of water at the bottom of the pan; 1cm or so high.
4. Slice your apples and put the slices in the pan. They should be all cuddly with each other.
5. Add however much of the following you care for on top of your apples: cinnamon, sugar, brown sugar, nutmeg, oatmeal.
6. Bake covered with aluminum foil for 20 minutes at 375-400 degrees.
7. Uncover and bake another 20 minutes or so.
8. Eat as much deliciousness as you want without feeling guilty because it's fruit after all. Impress your friends, who may think this is a really difficult dish to make because it is so tasty.


Butternut Squash

Halve your butternut squash, place it flesh-down on a baking pan covered with aluminum foil. Bake for 30-40 minutes at 400 degrees. Then eat the insides! (not the seeds or peel). For bonus points make baked apples and butternut squash at the same time so they can be oven friends.

Eggplant Parmesan

So guys, no one ever told me that eggplant Parmesan was so easy to make! I had it in college a lot but had never tried it myself. But when my grocery store had eggplants for $1, I knew this was the perfect time. And it turned out great! I modified the recipe from here.

Ingredients
1-2 eggplants (I used 2)
olive oil
salt
some kind of marinara (I used vodka sauce)
whatever kinds of cheese you have around (I used Parmesan, cheddar, and asiago.)
1-2 eggs (I used 1, but should probably have used 2)

Steps
1. Slice your eggplant into 3/4-inch-thick circles. Then put salt on both sides and let them sit in a colander for 20 minutes. Something about getting weird juices out to change the texture and flavor. Whatever. Just go do something else for 20 minutes while your eggplant is hanging out juicing itself.

2. Once 20 minutes is up, rinse each piece of eggplant thoroughly in cool water and then shake it off and then squish the eggplant between paper towel on both sides to get remaining juices out. This is a teeny bit time consuming (ie, more than 2 minutes total) and I can't actually verify that this helps with anything, but it was recommended in the recipe I used so again, whatever, just do it.

2.5. Pre-heat the oven to 350.

3. Now fry your eggplant patties in a skillet. If you use any oil, I recommend a little bit of olive oil. Flip 'em so they're brown on each side.

4. While you're frying, put some marinara sauce in the bottom of a baking pan. Whatever you have lying around. I used a loaf-sized pan.

5. Also while you're frying, beat your egg/s and then mix in the cheese.

6. Then, when your eggplants are done frying, put a row of them on the marinara sauce. Then spread some of the egg-cheese sauce stuff on the eggplant. Then stack more eggplant. Then more egg-cheese stuff. Until you're out of eggplant and egg-cheese.

7. Put the rest of your sauce over all of the stuff. Put that sucker in the oven for 30 minutes. The sauce should be bubbly then. If not let it bake a little more.


I like that the ingredient ratios here are pretty flexible. I mean, it's basically eggplant, sauce, and cheese, so you can adjust it. Or you can default to my recipe-fixer: Add cheese.

Total time: like an hour. Definitely something I will make again! I'll post pictures when I eat the leftovers or when I make it again.

(Grilled or Not Grilled) Vegetable Chili

I adapted this from Rachel Ray's "Big Orange Book." It turned out SO DELICIOUS and just the right amount of spicy. This is a great dish for a chilly day. Here's the altered version of her recipe:

Ingredients:
2 diced zuchinni
1/2 large red bell pepper, diced
1/2 large yellow bell pepper, diced
2 large portabella mushrooms, diced
1 red onion, diced
some extra virgin olive oil
salt and pepper
equivalent of 2 garlic cloves minced
1/2 teeny can of jalapeno peppers
15 oz can of black beans
2 tbsp chili powder
2 tsp sweet smoked paprika
3 tbsp tomato paste
1 cup beer (if you're gluten free, hard cider would probably work as a substitute)
2 cups vegetable broth
juice of 1 lime
handful of fresh cilantro leaves, shredded
tortilla chips for crumbling on top
shredded cheese to add on top (optional)

Directions: Saute diced vegetables in extra virgin olive oil until they're tender. Add the garlic and jalapenos and cook for 2-3 min. Add the beans, chili powder, paprika, salt, pepper, and tomato paste. Cook for 2 minutes. Stir in the beer for 30 seconds. Stir in the vegetable broth and simmer for a few minutes. Stir in the lime juice and cilantro. Serve with the crumbled tortilla chips and (if you're not vegan) cheesy goodness on top.

Quick, Delicious Sides

Veg sides that are delicious:

MASHED POTATOES!
Adapted from this random website.

Ingredients:

1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed and cut into uniform 2-inch chunks
1 teaspoon salt
(optional) 2 tablespoons warm butter
1/2 to 2/3 cup soy milk

Preparation:

In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.
In the same saucepan that the potatoes have been heated in, mash potatoes with a fork until chunky.  Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the soy milk.  Add additional milk, a little at a time, if necessary, for desired consistency.

You can add chives or vegetables and stuff if you want. Yummmmm. I had never tried making mashed potatoes using soy milk but it turned out delicious!


KALE  Take your kale (using only the leafy part) and saute in extra virgin olive oil until crispy and delicious. Then you're done!

LENTILS & VEGGIES
This can actually be a whole meal, since lentils have so much protein. Cook your lentils according to package directions (basically 2 parts water for 1 part lentils, simmer for 15-20 min) and add some cumin while they're simmering. Then add some chopped up vegetables either part of the way through (to soften them) or at the end. I have tried 1 cup lentils + 1 avocado + 2 fresh diced tomatoes and it was AMAZING and perfect as a (large) meal for one. Super easy and very tasty.



I'll post pictures of all of these delicious sides when I make them again! 

Red Quinoa and Black Bean Vegetable Salad

Dearest readers - this is THE BEST VEGAN DISH I have ever had. So delicious. I am going to be making this many, many times.

"Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of spring and summer." Inspired by Epicurious, and passed along from B. Makes about 5 cups.

Ingredients for the salad:
-1 cup uncooked red quinoa
-1 14oz can black beans, drained and rinsed
-1 red pepper, chopped
-1/4 cup fresh cilantro, chopped
-2 green onions, chopped
-1 cup fresh corn (optional)
-1 small avocado, chopped into 1 inch pieces

Ingredients for the dressing:
-4-5 tbsp of fresh lime juice (will take about 2 small limes)
-1/2 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1 garlic clove, minced
-1/4 cup fresh cilantro, finely chopped
-1/4 cup extra virgin olive oil
-1/2 tsp ground cumin

Directions:
1. Cook 1 cup red quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keeps fresh in a sealed container for 1-2 days.

White Bean TOFU Chili

I got this recipe from my friend Amanda. It's very tasty! I assume that it would be easy to substitute tofu or something for the chicken. I've used fish instead of chicken and it turned out fine. I love recipes that only have one step!

Ingredients
1.25 pounds chicken tofu
2 cups chicken vegetable broth
11 oz can white corn, drained
2 12 oz cans Great Northern Beans, drained
1/2 cup fat free sour cream
1 small white onion, chopped
4 oz can green chiles, chopped
14 oz can diced tomatoes, drained
1/2 tsp garlic powder
1 packet White Bean Chili Seasoning mix (not gluten free) OR 1-2 tbsp chili seasoning (gluten free)

Directions
Combine in large pot on medium heat for 1 hour, stirring occasionally.

Quick Cauliflower and Potato Curry

This is another one from Get Vegucated, who got it from Laurie Endicott, Where Do Gorillas Get Their Protein.
It turned out really good, though it needs more spices! I'm going to triple the curry powder and turmeric for next time, and maybe add some sriracha as well. Pro-tip from my friend R: Kale is good just sauteed in olive oil.

Dietary restrictions: Vegan, and to my knowledge gluten free

Ingredients

• 2 onions, diced
• 3 cloves garlic, minced or pressed
• About 3 medium potatoes, diced
• Nearly half a head of cauliflower, cut into florets
• 1 can diced tomatoes
• 1 3 tsp curry powder
• 1 3 tsp turmeric
• A little bit of sriracha
• Parsley or kale (saute in olive oil) 
• Optional: Add hard-boiled eggs or tofu

Directions
Stir-fry the diced onions in a dry skillet (no oil) until they are very brown. You can add a little bit of water from time to time if they start to stick. Add the minced garlic and fry that for about 30 seconds. Then add about 3 cups of water and the potatoes, cauliflower, and diced tomatoes. Add the spices and sriracha. Cover and simmer until the potatoes and cauliflower are tender. Serve with rice. Garnish with parsley or kale.
A note from Laurie: It’s hard to give an exact quantity for the potatoes and cauliflower, because their sizes vary, and some skillets are bigger than others. If I fill my skillet with vegetables, it yields about 6 servings.

Pictured below: My 2nd time making this, I substituted garbanzo beans for the diced tomatoes and cabbage and carrots for the cauliflower. It was better with the added seasoning but I think I might use even more sriracha next time.

Polenta with Mushrooms & Greens

From Get Vegucated, who got it from Kelsey Rowley, Vegan nursing student, Seattle, WA. I haven't tried this yet, but I'll update this with a review when I do. I haven't been able to try it yet because the 4 employees I asked at the grocery store did not know where I could find their polenta. (One asked me: Oh, for your coffee? Me: Uh...no. It's probably by the quinoa or something. Employee: What's that? Me: ...I'll just go check the produce section again.)

Update: Review! First and foremost, oyster mushrooms look freaky. In a cool science-y way. But unfortunately, I did not really like how this dish turned out. I think there were a few problems with my approach. First, I couldn't find a tube of pre-cooked polenta so I just used a whole box (found by the "Italian" foods), so the polenta dominated the other ingredients. Second, I used already-minced garlic instead of fresh garlic, which may have contributed to how 'blah' the overall flavor turned out. I also wasn't sure how to place the lemons on, and so put some directly on the polenta/onions/mushrooms and some on top of the vegetables. It turns out you should definitely put them directly on the polenta/onions/mushrooms to really get the flavor of the lemons into the dish. Even then, I wouldn't really recommend this dish without some major modifications (like adding that vegan sausage that was suggested). Edit: It turns out that smothering the leftovers in melty cheese and sriracha makes them much more tasty.

Dietary restrictions: Vegan.

Ingredients

• one tube of pre-cooked polenta
• one medium onion
• oyster mushrooms
• one handful spinach
• one handful arugula
• 2 cloves fresh garlic
• olive oil
• fresh lemon

Directions
Pre-heat oven to 350. Cut polenta into 1/4 inch slices to make circles. Coat casserole dish with light olive oil, place polenta on dish. chop onion, sauté onions in olive oil. Add a little brown sugar to caramelize, if desired. Chop oyster mushrooms and garlic, add to onions, cook for 1 minute with onions. Add to polenta dish. Bake for ten minutes. Add spinach, arugula, and lemon on top. Continue to bake for 2 minutes. Ready!
A note from Kelsey: Feel free to add any ingredients. I added vegan sausages, rosemary, pepper. I’ve made it a bunch of times in various ways. Always tastes good, but the lemon is key.

Fiesta Pasta Salad

I got this recipe from Get Vegucated who got it from Amie Valpone, The Healthy Apple. I'll be honest - I didn't use GF pasta, since I'm not GF. Next time I make this I am going to cut the recipe in half, since even though it turned out great, I don't care to eat the same meal about 5 times in a row. I'm also going to make the dressing a bit more substantial, so...I'll keep that the way it is and cut everything else in half. The olive oil concoction is amazing. This is one of those fresh and light recipes that would work well for summer.

Recipe type: Entree • Prep time: 10 mins • Cook time: 10 mins • Total time: 20 mins • Serves: 4

Dietary restrictions: Gluten-Free and Vegan

Ingredients

• 1/2 pound gluten-free penne pasta
• 1 large zucchini, thinly sliced crosswise
• 6 button mushrooms, thinly sliced
• 1 (10oz.) package frozen corn kernels, thawed and drained
• 4 cups fresh spinach
• 1 tsp. grated lemon zest
• 2 Tbsp. lemon juice
• 2 Tbsp. extra-virgin olive oil
• 2 chives, finely chopped
• 1/4 tsp. crushed red pepper
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside.
2. In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine.
3. Pour olive oil mixture over cooked pasta mixture; gently toss to combine.
4. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
5. Serve chilled or at room temperature.

Spinach with Garbanzo Beans

Sometimes, people I know flee the country and leave me with whatever is left of their stash of food. This provides some interesting fodder for cooking, since I end up with ingredients I haven't used before. For example: garbanzo beans! To find this recipe I entered "Garbanzo beans recipe" into The Google Machine and came out with this. I'll let you know how it turns out once I actually try it.

UPDATE: This is sooooo good and soooo easy to make! Amazing. I will be cooking this so much!

Dietary restrictions: Vegan, gluten-free.

Ingredients

• 1 tbsp extra-virgin olive oil
• 4 cloves minced garlic
• 1/2 diced onion
• 10 ozs spinach (frozen chopped, thawed and drained)
• 12 ozs garbanzo beans (drained)
• 1/2 tsp cumin 
• 1/2 tsp salt

Directions

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.