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, February 02, 2008

TRIED: Buckwheat waffles

We tried this today:

http://waffleparty.com/2007/11/27/buckwheat-oat-applesauce-vegan-waffles-recipe-wp9-version/print/

Replaced Soy milk and water with Rice milk.

Replaced sugar with Blue Agave Nectar

The recipe took about 6-7 minutes for each batch in our waffle maker and they were bit too crispy on the outside for me. They tasted pretty good but I like a more consistent waffle.

Hubby and daughter liked the waffles.

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.

Friday, February 01, 2008

Easy Black Bean soup

Ingredients:

  • 1 onion - chopped
  • 2 cloves garlic (optional to make 1 or none)
  • 1 large carrot, grated
  • 1 can black beans (drained)
  • 1 cup vegetable broth
  • 2 Tbsp cumin
  • salt to taste
  • 2 Tbsp olive oil for sauteeing vegetables

  • Ripe Avacado to garnish or mexican cheese to top
  • OPTIONAL topping: scallions

Recipe:

  1. Heat olive oil to medium heat
  2. Add chopped onions and saute until translucent (about 30 sec to 1 min)
  3. Add cumin and saute for about 20 seconds
  4. Add carrots, a pinch of salt and saute until tender (about 5-10 mins)
  5. Add black beans and stir until mixed
  6. Saute for about 5 mins to blend/mix
  7. Add vegetable stock
  8. Stir and let boil for about 10 minutes until all the flavors blend
  9. Blend with hand blender or in a regular blender
    NOTE: If the soup is too thick, add some more broth until it is the consistency you want.

Serve with slices of avacado or with cheese as topping.

OPTIONAL topping: chopped scallions

UPDATE: 2/2/08: I added a bunch of fresh spinach to this recipe today. I added it after the carrots and it was very good. I liked that it was something green and also had iron.

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.

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