Zucchini Bread

I made this Zucchini bread recipe.  The only substitute I made was grapeseed oil for butter because I need to eliminate all dairy. 

I baked convection oven at 375 for 45 minutes.  When I checked 40 minutes I think it was all ready.  I should have taken it out then.  So its a bit more brown than I like. 

Update: I think it took 1 hour or so.  It came out good, would have been better with butter I think.  I will try it sometime with a shortening that might be richer. 

Baking is still new to me.. I'm still learning. 

Haven't tasted it yet.  Will do and update. 

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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.

Vegetable Chili

Vegetable Chili

Ingredients:

• Large onion, chopped
• 1 garlic, chopped finely
• 1/2 carrot, grated
• 1/2 red pepper, chopped
• 1/2 zucchini, grated
• 1 large portabello mushroom, chopped
• 2 tsp cumin
• 32 oz Kidney Beans (2 cans of 16 oz)
• 8 oz Pinto Beans (1/2 can)
• 8 oz Garbanzo Beans (1/2 can)
• 16 oz tomato sauce (2 cans of 8 oz)
• 16 oz died tomatoes (1 can)
• chili powder to taste
• salt to taste

Steps:

1. In large pan, add oil to cover bottom, add onions and garlic and saute on low for about 10 minutes so the onions don't burn and instead carmelize a bit.
2. add carrots, saute for a few minutes
3. add red pepper, saute for a few minutes
4. add zucchini, saute for a few minutes
5. add mushrooms, saute for a few minutes,
6. add salt and cumin and blend everything in pan and let saute for a few minutes
7. add beans, tomatoes, stir thoroughly and let simmer for 15 minutes until all flavors are blended.
8. add chili powder for adults.
9. Serve with corn bread.

Review:
Mom, Dad and daughter loved it.

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.

Tania's Lentil Soup

Ingredients:

• About 4 cups water
• 1/3 cup of brown rice
• 1/3 cup red lentils (adjust each according to how gloppy you like it)
• some rosemary (1/2 sprig of fresh stuff if you have it)
• 1/2 small onion diced
• 1 tsp veggie boullion (or chicken)
• diced tomatoes (1 or 2 whatever)
• zucchini if you want
• some salt to taste at the end

Steps,

1. Put everything (except salt) into a container and boil until everything is cooked.
2. Salt at end.
3. Serve.

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.

Baked Apples

Baked Apples

Ingredients:

• Apples, cut in half, seeds, stems scooped out
• Agave Nectar
• Oats
• Cinnamon

Steps:

1. Preheat oven to 400. 
2. Put apples in baking pan skin side down, cut the bottom to keep them from wobbling if you want. 
3. Put Oats in the scooped out centers.
4. Sprinkle Cinnamon over the top of the oats and the top surface of the apples. 
5. Pour Agave Nectar all over the tops of the apples and mix it into the oats a bit
6. Bake at 400 for about 45 minutes or until fork tender.  This will depend on the types of apples. 
7. Serve hot with more agave nectar and pour coconut milk on top.  

Alternatives:  mix oats with coconut oil and some pumpkin or sunflower seeds and raisins to make a nice stuffing. 

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.

Eggplant dip

Vegan Eggplant Dip (Baba ganoush without the Tahini, sesame)

Ingredients:

• Medium sized Eggplant
• 2-3 cloves of Garlic
• chunk of Ginger to grate

Steps:

1. Preheat oven to 400 degrees
2. Roast the eggplant on the stovetop to blister the skin.
3. Put cloves of garlic into a some foil with some olive oil. Put into the oven.
4. Bake eggplant in the oven until you can pierce right through the eggplant - do i for 1/2 hour and then 10 minute increments.
5. After eggplant has baked, peel off all the skin using tongs or fork. This is a bit messy.
6. Open up foil pack, take skin and tip off of garlic.
7. Add garlic and eggplant innards to food processor.
8. Grate about 1/4 inch of ginger with microplane or micrograter and add to food processor.
9. Process until smooth
10. Taste and add more ginger or if you want salt.
11. Serve with pita bread.

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.