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, July 30, 2008

Mushroom Soup

Mushroom Soup

Ingredients:
  • 1 medium shallot chopped
  • 1 garlic clove
  • 2 cups mixture of mushrooms (portabello, crimini, regular, etc) chopped roughly
  • 1 tsp rosemary
  • 1 veggie bullion
  • salt and pepper to taste
  • milk as needed to make soup creamy
Recipe:
  1. Saute shallots and garlic together in some olive oil
  2. Add mixture of chopped mushrooms, pinch of salt and saute until tender
  3. Add rosemary
  4. Add veggie bullion
  5. Add milk, heat (to make vegan, add soymilk or rice milk)
  6. salt and pepper to taste
  7. Use a hand blender or blender to make a smooth soup
  8. Serve with croutons and a salad.

This recipe is very forgiving. Just experiment with the amount of mushrooms, milk, etc etc.
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, July 25, 2008

Granola bars

Granola Bars:

Ingredients:
  • 1 c rolled oats & multigrain barley etc
  • 1/2 c raisins
  • 1/4 c dried coconut
  • agave nectar
  • pumpkins seeds
  • sunflower seeds
  • mini chocolate chips (allergen free from Enjoy Life)
  • sunflower butter
  • You could also add dried cranberries or other fruits as well.
Recipe:
  1. Mix all ingredients (with hand) in a bowl, add enough agave nectar to make it sticky
  2. Spread ingredients in a 8x8 pan (in my case I only had a round 9 inch pan) to the desired thickness
  3. Bake at 325 for 20 minutes.

They came out a bit hard so next time I'm going to try less time or less temperature

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.

Thursday, July 24, 2008

Split Moong Dhal Dosa (Pesarattu)

Split Moong Dhal Dosa (Indian Pancakes - Pesarattu)

Ingredients
  • 1 c Split Moong Dhal
  • 1/2 c Long grain rice (uncooked)
  • 1 c water
  • 2-3 chilies (small) or 1/2 large chili
  • 1 Tbsp grated fresh coconut (or dried coconut)
  • 1/2 onion diced
  • Cilantro or Parsley leaves chopped
  • salt to taste
  • Extra water
Recipe
  1. Soak moong dhal and rice together with water for 45 minutes or more
  2. Drain all water
  3. Blend dhal, rice and chilies in blender (add water if necessary) until smooth batter (the consistency should be a little coarse but not completely smooth)
  4. Add coconut, onions, cilantro and salt and mix or blend to mix through
  5. Heat up pan on high heat
  6. Spread batter by pouring in the middle and immediately swirl spoon in a spiral to make the batter thin on the pan (about 1/8 ro 1/16 inch thick)
  7. Add some oil to the edges
  8. Flip as soon as you can lift the dosa off the pan
  9. Cook both sides until it is light brown
  10. Serve with coconut chutney (search for recipes online)



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.

Tuesday, July 22, 2008

Broiled BBQ Eggplant

Broiled BBQ Eggplant

Ingredients
  • Eggplant
  • Olive oil
  • Barbeque Sauce
Recipe
  1. Slice Eggplant 1/2 inch thick
  2. Brush both sides with olive oil
  3. Spread on a pan
  4. Broil on each side for 10 minutes
  5. Brush with barbeque sauce on one side and broil for 2-3 minutes
  6. Flip over, and brush barbeque sauce on other side and broil for additionally 2-3 minutes

YUMMY!



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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Sunday, July 20, 2008

Made these today:

Sweet Potato Pancakes:
http://southernfood.about.com/od/pancakesandwaffles/r/bl21102c.htm

BUT, replaced milk with rice milk and used Ener-G egg replacer for the 2 eggs.

They were very tasty but the insides - I had a hard time getting them to cook.

I tried chocolate chips on one batch but they didn't go, so I wouldn't recommend those.

But they were really tasty.

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