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.

Saturday, January 13, 2007

Sweet Honey Tempeh

Menu:
Sweet Honey Tempeh
Soba Noodles
Stir fry


Sweet Honey Tempeh
This is a main dish I made up after being inspired by something I tried in a Houston restaurant years ago. Its easy, slightly sweet high protein vegetarian dish.

Ingredients:

  • 1 package Tempeh
    Sauce
    • Honey
    • Mustard
    • Rice Wine Vinegar
    • Soy Sauce
    • Hot mustard sauce package from chinese takeout (or mustard)
    • Hot sauce to taste

    Recipe:

    1. Cut Tempeh pieces to 1 inch by 1/2 inch rectangles
    2. Put oil in the pan to coat bottom
    3. Add tempeh and fry them lightly and
    4. Mix sauce ingredients (above)
    5. Add Sauce mixture to frying Tempeh
    6. Stir fry until slightly brown and remove from heat

    Cook Soba Noodles

    1. 2 rolls of soba noodles

    Stir Fry

  • Garlic
  • Mushroom
  • Carrots
  • Chinese Brocolli Greens
    Stir fry with stir fry sauce and hoisin sauce

    Will serve 2 for dinner with extra leftovers for 1 more meal




  • Copyright 2005-2008 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.

    Mexican Broccoli & Mushroom Frittata

    Ingredients:

    • Chopped Broccoli
    • Chopped Mushrooms
    • 1 clove garlic
    • Salsa (Paul Newman's HOT salsa)
    • Eggs and Egg Beaters
    • Milk
    • salt
    • pepper
    • oil to saute
    • Mexican blend cheese

    Hints:

    Select a pan which you can cook the vegetables and eggs and then put into the oven to bake.
    The amount of vegetables and eggs depends on how big you want to make this. For two people, you could use 1 cup broccoli, 1/2 cup mushrooms, 2 Tbsp salsa, 1 Egg and 1/2 cup egg beaters and 1/4 cup milk, for example

    Recipe:

    1. Whip up eggs, egg beaters and milk
    2. Pre-heat oven to 350
    3. In Ovensafe pan, heat oil, Saute Broccoli, mushrooms and garlic until tender
    4. Add Salsa to taste (see above for measurement hints), stir
    5. Add egg mixture
    6. Pull egg mixture away from bottom of pan to side with spatula to allow eggs on top to reach the bottom of pan and do this until most of the liquid eggs are thick (but not completely firm)
    7. Take pan and place into center of oven for 10-15 minutes until the eggs are almost firm.
    8. Add cheese and allow to bake for 5 more minutes until cheese melts

    Serve hot or cold with a salad (Spinach salad is nice with this)

    Notes:

    High protein, low-carb. Use lowfat cheese and will be really low fat!

    Copyright 2005-2008 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.



    Brussel Sprouts cooked in tangine sauce and lemon juice

    Tofu marinated in Trader Joe's Tangine sauce and lemon juice

    Thursday, January 11, 2007

    Acorn Squash stuffed with apples

    Acorn Squash stuffed with apples

    Ingredients:

    • 1 Acorn Squash
    • 1 small Onion - chopped
    • 1 clove Garlic - crushed
    • 2 Apples - peeled and chopped
    • hand full of chopped cashews and almonds
      (optional)
    • hand full white raisins and currants (optional) (if hard, soften
      by soaking in hot water, drain before using)
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp Penzes chicken rub seasoning
    • 1 Tbsp oil for frying
    • 1/2 cup cheddar cheese

    Recipe:

    1. Cut acorn squash in 1/2 length wise, scoop out all seeds and membranes
    2. Place squash fading downwards into a casserole dish
    3. Microwave for 5 minutes

    1. in saute pan, heat oil, add onions and saute for a few minutes
    2. add apples and garlic and saute for a few minutes (until apples are tender)
    3. add cashews and almonds
    4. add raisins and currants
    5. add salt, pepper, and seasoning
    6. Stir and remove from stove.

    1. Add cheese into stuffing mix
    2. Divide up stuffing between thetwo acorn squash halves
    3. Place in a oven safe pan facing up
    4. Bake in oven at 350 degrees until the cheese is melted and the acorn is soft ( use the tip of a fork or a knife to pierce the acorn squash to see if it cooked

    Serve hot


    Copyright 2005-2008 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.

    Labels: