Eggplant towers

Ingredients:

• breaded eggplant
• ricotta
• pesto
• steamed broccoli chunks - 1 inch or less
• tomato sauce (homemade is best)
• mozzarella cheese

Steps:

1. Pre-heat oven 350
2. Stack in order listed 2 or more times
3. Bake until cheese is melted and eggplant is cooked.
4. Serve warm.

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Allergy free Frosting for Vegan Cake

Ingredients:

• 1.75 cups powdered sugar
• 1/4 cup Earth Balance Shortening
• 1/4 cup Fleishmann's UNSALTED Margerine
• 1/2 tsp vanilla extract
• 2 Tbsp Hemp Milk (Living Harvest ORIGINAL)

Steps:

1. Put it all in one bowl, stirred it up with a fork until mixed well.
2. It was enough for one 9 inch layer cake.

I've never made frosting before but decided to make frosting for my daughter (3) because she really wanted some after seeing it on other kids birthday cakes. We've been to LOTS of birthday parties lately.

I decided to use 1/2 EB Shortening and 1/2 Margarine because at least the Shortening doesn't have any transfats. I don't have a choice on the Margarine because of her allergies. I might try shortening only sometime but I need to research it more.

Her allergens: Dairy, Soy (Except soy lecithin and soybean oil), Eggs, Nuts, Peanuts, Sesame

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Vegan Calzone

Ingredients:

• Pizza crust
• Tomato Sauce
• Fillings (chopped spinach, carrots, mushrooms, tomatoes)
• dash of oregano
• dash of olive oil
• nutritional yeast

Steps:

1. Pre-heat oven to 450 degrees.
2. Spread the pizza crust to a thin (1/4 inch)
3. On half of crust you spread tomato sauce
4. Put toppings on evenly
5. Sprinkle oregano
6. Sprinkle olive oil all over
7. Sprinkle Nutritional yeast
8. Bake at 450 for 8 minutes or until crust seems done
9. Serve with a bowl of spagetti sauce for dipping
10. For little kids, make sure the insides are cooled down enough by cutting in half.

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Vegan Bisquick Pan Shortcake (1/2 recipe)

Ingredients:

• 2 1/3 c. Bisquick
• 3 tbsp. sugar
• 3 tbsp. melted coconut oil
• 1/2 c. unsweetened Hemp milk (Living Harvest brand)

Steps:

1. Mix all ingredients
2. Press into ungreased pan and bake for 15-20 minutes at 400 degrees.

Serve with strawberries.

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Vegan Pancakes

Ingredients:

• 1 cup organic Whole Wheat Pastry Flour (or regular, I haven't tried it yet)
  
• 1 tablespoon organic sugar 
  
• 2 teaspoons baking powder
  
• 1/8 teaspoon salt
  
• 1 tsp vanilla
• 1 mashed banana
• 1 cup rice milk
  
• 2 tablespoons vegetable oil (grapeseed oil)

Steps:

1. Start heating up your pan at a medium heat to cook pancakes
2. Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
   
3. Add wet ingredients (vanilla, banana, rice milk, oil) to mixture.
4. Mix until smooth.
5. Oil pan if needed. 
6. Spool batter onto pan.  I made them about 3-4 inches diameter. 
7. Flip when you see bubbles popping in middle of pancake and the edges are starting to get solify. 
8. Check pan temperature after each batch.  You might need to reduce temperature and then raise it again. 

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Breadman TR444: Light Whole Wheat Bread

Ingredients: (for 1.5 lb loaf)

• 1-1/4 cup warm water
• 1 Tbsp vegetable oil
• 1 Tbsp honey
• 1/2 tsp salt
• 1-1/2 cup whole wheat flour
• 1 cup bread flour
• 1/2 cup gluten
• 1-1/2 tsp active dry yeast

Steps:

1. Add all ingredients to Bread Pan in the order given
2. Bake on 1.5 lb, "White Light" Setting

Notes: 

• 4/11/09 - First time trying this.  Outside crust was a bit too crusty.  Inside was airy.  The top was in fact two bit holes as I cut into them.  Surprised me.  Taste was good.  Wish it was either a bit more dense or crust was more light. 
  
• 4/11/09 - I used Vital Wheat Gluten when it asked for Gluten.  I wonder if it is the same.

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Vegan Corn Chowder

Ingredients:

• 1/2 onion
• 1 clove garlic
• 1 Tbsp rosemary
• 1 Tbsp thyme
• salt to taste
• 3 medium potatoes sliced/chopped small 
• vegetable broth
• 2 cups sweet corn (if frozen, defrosted)
  

Steps:

1. Saute onions, garlic until translucent
2. add rosemary, thyme, salt
3. saute for 1 minute
4. add potatoes, saute for a few minutes
5. add broth to cover and give more space
6. Boil until potatoes are tender
7. add corn
8. Boil further until corn is tender and potatoes are fully tender
9. Reserve 1/2 of potato/corn mixture
10. Using hand blender, blend in the pot
11. Add back reserved mixture and blend a little if you want
12. Salt further to taste

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Black Eyed Peas - Indian Style

Ingredients:

• 1 medium onion, finely chopped (optional)
  
• 3-4 Tomatoes, chopped
• 1 tsp garam masala (chana masala if you have it or Leela's special chana masala mix)
• 1 tsp Cinnamon
• 1 tsp Coriander powder
• 2 pinches of red pepper
• 1.5-2 Cans Black Eyed Peas (15-16 oz size), drained and rinsed OR frozen black eyed peas of same quantity - thawed and boiled until tender
• salt to taste
• 2 Tbsp dried or fresh grated coconut

Steps:

1. Saute onions (optional) until translucent
2. Add tomatoes to pan and cook until tomatoes are ALMOST completely cooked
3. Add all spices and saute for 1 minute
4. Add black eyed peas
5. Cook until black eyed peas are tender and blended with tomatoes and tomatoes are completely cooked
6. Add coconut and stir thoroughly
7. Add salt to taste 

Serve hot with Methi Parathas, Chapati's or rice. 

Copyright 2005-2009 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.