Leela's Vegan and Vegetarian Recipes & Cooking Hints

This is Leela's Vegan and Vegetarian Recipes and Cooking Hints. My cooking style is improvisational. I don't measure much, but go on instinct. I take inspiration and improvise to make up recipes. I'll add various menus, recipes and cooking hints. As I refine items, I'll modify recipes. I'll also point out other delicious recipes I've tried.

Wednesday, December 02, 2015

Sunflower seed crescent cookies




Sunflower Seed Crescent cookies  (based upon Recipe from Michelle)
(4 dozen cookies)

  • 2 cups sifted all-purpose flour (alternatively can use Whole Wheat flour)
  • 1/2 lb. (2 sticks) unsalted butter, softened (to make allergy friendly Fleishmann's Unsalted margarine instead of butter)
  • 1 cup finely chopped pecans (to make allergy friendly substitute sunflower seeds)
  • 1/2 cup sifted confectioners' sugar, plus extra for dusting
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
Recap for my dairy and nut allergic daughter, I used these suggested substitutions (listed above as well):
  • Whole Wheat flour (instead of all purpose)
  • Fleishmann's Unsalted margarine instead of butter
  • crushed sunflower seeds instead of pecans


  1. In a large bowl, combine all the ingredients except the dusting sugar.  Mix well with your hands.  Wrap the dough and refrigerate for at least 2 hours.
  2. Preheat oven to 375 degrees and line baking sheets with parchment paper.
  3. Form the dough into 1" balls, then roll each ball into a 2" roll.  Ends should be narrow and the center slightly flattened to create a crescent shape when curved.  Set 1-2" apart on baking sheets.
  4. Bake for 12-15 mins., until set but not browned.  Allow cookies to cool slightly on a rack, then, using a fine sieve, apply a thick dusting of confectioners' sugar 

Ingredients: Steps: Copyright 2005-2015 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.

Monday, December 09, 2013

Easy Roasted Cauliflower with Indian Garam Masala (Curry Powder)

Ingredients:

  • 1 head of cauliflower, chopped into medium florets
  • 3 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Tbsp Curry Powder or Garam Masala
    • I used Badshah Rajwadi Garam Masala
  • 1 Tbsp Tumeric
  • Salt to taste

Steps:

  1. Preheat oven to 450 degrees CONVECTION if available. 
  2. Wash and dry thoroughly Cauliflower
  3. Add to a large bowl or directly onto roasting pan
  4. Toss with EVOO, until completely coated
  5. Sprinkle Garam Masala and Turmeric as evenly across whole pan as possible. 
  6. Toss thoroughly until all cauliflower is coated
  7. Spread on roasting pan so its only one layer deep
  8. Put in center of oven and roast for 10 minutes.  Check for doneness by poking a knife tip into the stem part.  If it enters easily its done, if not, continue roasting for 5 minutes or more.  Note each oven might vary slightly in the length of time required to roast. 
  9. Toss some salt on it as soon as it comes out of the oven, stir and serve. 


Copyright 2005-20013 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.

Friday, March 05, 2010

Individual Serving Microwave Brownies

Ok, I was feeling like some brownies, so I tried these two recipes from chow and I'm publishing the one I like better.

We tried these two recipes:

  1. Microwave Brownie in a Mug (single serving) Recipe
  2. Microwave Chocolate Mug Brownie Recipe
I liked the Microwave Brownie in a Mug (single serving) Recipe one.  I added some instant coffee and probably a bit more salt.

The other one (Microwave Chocolate Mug Brownie Recipe) it was hard to tell because I over cooked it.  It was still bubbling after 60 and 75 seconds so I cooked it for 45 more seconds and it was a bad idea.  Though its bubbling I think I should have stopped.  Perhaps we'll do another taste off again.

Ingredients:

  • 2 Tbs vegetable oil 
  • 2 Tbs water
  • Few drops vanilla extract
  • A dash salt
  • A pinch instant coffee powder (optional)
  • 2 Tbs unsweetened cocoa powder
  • 3 Tbs granulated sugar
  • 2 Tbs all purpose flour
Steps:

  1. In a 12 ounce cup, add oil, water and vanilla extract.  Whisk well with a fork
  2. Add salt, instant coffee powder and cocoa powder.  Whisk well with a fork
  3. Add sugar.  Whisk well with fork
  4. Add flour.  Whisk well with fork
  5. Microwave for 75 seconds (will be cooked through, some say cook for 60 seconds to create a gooey brownie)
  6. Will be HOT, be careful removing from microwave and let it cool a bit
  7. Serve warm with some type of topping - ice cream, whipped cream, etc. 


Copyright 2005-2010 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.

Bread Machine Chapatis

Ingredients:

  • 2 cups chapati flour (atta)
  • 1/4 tsp salt (I think I did more, since I just threw some in there)
  • 2 Tbsp melted coconut oil
  • 3/4 cup water

Steps:

  1. Put this all in the bread machine in dough cycle and knead for 10 minutes. 
    1. I have a Breadman TR440 
      1. the first time I used the 1 lb dough cycle through the MIX and KNEAD cycles 2x.  Immediately after the first time kneading stopped, I restarted it and stopped it after the 2nd KNEAD and let it sit for 30 minutes. 
      2. the second time I used the 2 lb dough cycle through the MIX and KNEAD cycle.  It went for longer than the required 10 minutes so I stopped it around that time of the cycle. 
  2. Let rest for 30 minutes
  3. Knead again.
  4. Pull off balls of dough, roll into balls, flatten, roll into thin tortilla like chaptis.  Needs to be 1/16 of an inch. 
  5. Heat pan to Medium high heat
  6. Put chapati on the pan
  7. Wait till there are light to medium brown specs and circles on the bottom
  8. Flip over and let it cook to brown a few specs
  9. Take pan away, and put near/on heat and let it puff up. 
  10. Put in a plate and cover up to keep warm and soft. 
  11. Serve fresh with curries. 


Copyright 2005-2010 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.

Sunday, January 03, 2010

Foods I want to research:

  1. Kombucha
  2. Kefir
    1. Coconut milk kefir
    2. Water kefir
  3. Miso
  4. Coconut milk yogurt
  5. Healing properties of mehti, ragi powder, turmeric, sabudhana (sp?) etc other indian things random people mention to me - mostly my mom.
  6. earth balance soy free spread
  7. coconut milk
  8. coconut milk ice cream



Copyright 2005-2010 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.

Tuesday, December 29, 2009

Food questions: Maple Syrup

I've been researching Organic Pure Maple Syrup, how its made, in order to come up with the things that I want to be concerned with in the production of Maple Syrup before I buy. 

Based upon what I read here are the questions I've come up with (Can you describe their collection process from start to finish, and that I would like to know details about what the food is in contact with)

  1. Do you use pesticides, fertilizier or any other intervention?
  2. Do you tube or tap your maple trees? 
  3. If you tube, do you use BPA free tubes? 
  4. What process do you use for converting from sap to syrup?  Do you use reverse osmosis?  
  5. Do you use a filtration process, and if so what type do you use? 
  6. If you do filter, how do you clean your filters? 
  7. How do you store your reverse osmosis filters and how to you clean them? 
  8. What metals/materials are in contact with the sap/syrup in the sugar house?
  9. Are there any additives in the syrup? 
  10. How do you keep the foam under control (bacon fat, butter, organic safflower oil, other)? 
Some articles: 

Saturday, December 26, 2009

Leigh Mae's Lentil Parsnip Soup

Ingredients:
  • 1 c red lentils soaked in 1 Tbsp of lemon juice overnight
  • 1 medium onion, chopped
  • 3 medium parsnips, sliced
  • 3 medium carrots, sliced
  • 3 cups apple cider
  • 1 cup water / veggie broth
  • 1 small head of garlic (3 largish cloves)
  • To taste:
    • cilantro leaves
    • salt
    • pepper
    • ginger
    • curry powder
  • Extra: 1 cup or more of water
    Steps:



    1. Soak lentils overnight with lemon.  rinse.
      1. This is to reduce the phytic acid in the lentils.  You can also sprout them for added nutritional benefit. 
    2. Caramelize onions
    3. Add parsnips
    4. Add carrots
    5. Add cider
    6. Add lentils and garlic
    7. Add water or broth
    8. Bring to a boil
    9. Let simmer until all vegetables are tender
    10. As needed, add water or cider if needed to over the vegetables.  I added a bit more water and cider. 
    11. Add salt, pepper, ginger
    12. Blend with a hand blender or in food processor or blender
    13. Add extra liquid if needed to thin out to texture you want
    14. Serve with Cilantro

    Copyright 2005-2013 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.

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    Friday, September 18, 2009

    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.

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    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.

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