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 24, 2009

Vegan Corn Chowder

Ingredients:
  • 1/2 onion
  • 1 clove garlic
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • salt to taste
  • 3 medium potatoes sliced/chopped smallĀ 
  • vegetable broth
  • 2 cups sweet corn (if frozen, defrosted)
Steps:
  1. Saute onions, garlic until translucent
  2. add rosemary, thyme, salt
  3. saute for 1 minute
  4. add potatoes, saute for a few minutes
  5. add broth to cover and give more space
  6. Boil until potatoes are tender
  7. add corn
  8. Boil further until corn is tender and potatoes are fully tender
  9. Reserve 1/2 of potato/corn mixture
  10. Using hand blender, blend in the pot
  11. Add back reserved mixture and blend a little if you want
  12. Salt further to taste

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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Thursday, January 22, 2009

Black Eyed Peas - Indian Style

Ingredients:
  • 1 medium onion, finely chopped (optional)
  • 3-4 Tomatoes, chopped
  • 1 tsp garam masala (chana masala if you have it or Leela's special chana masala mix)
  • 1 tsp Cinnamon
  • 1 tsp Coriander powder
  • 2 pinches of red pepper
  • 1.5-2 Cans Black Eyed Peas (15-16 oz size), drained and rinsed OR frozen black eyed peas of same quantity - thawed and boiled until tender
  • 1 Tbsp sugar
  • salt to taste
  • 2 Tbsp dried or fresh grated coconut
Steps:
  1. Saute onions (optional) until translucent
  2. Add tomatoes to pan and cook until tomatoes are ALMOST completely cooked
  3. Add all spices and saute for 1 minute
  4. Add black eyed peas
  5. Cook until black eyed peas are tender and blended with tomatoes and tomatoes are completely cooked
  6. Add sugar (note you might want to add half and modify to taste after you add the salt (last step).  It shouldn't be too sugary, just a tiny bit sweetness in your mouth. 
  7. Add coconut and stir thoroughly
  8. Add salt to taste 
Serve hot with Methi Parathas, Chapati's or rice.

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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Tuesday, January 06, 2009

Kicked up a notch Lentil Soup

Ingredients:
  • About 4 cups water
  • 1/2 c red lentils
  • 1/8 c Israeli Couscous
  • 1/8 c Barley
  • 1/4 c Quinoa
  • 2 bouillons Vegetable Broth
  • 1 tsp cumin
  • 1 tsp rosemary (powdered) or a sprig of fresh rosemary
  • 1 small onion, chopped
  • 1 medium zucchini, chopped
  • 1 small tomato, chopped
  • 1 small carrot, sliced thin (optional)
  • 1/2 red bell pepper, chopped in small 1/4 inch cubes (optional)
  • 1/4 cup lemon juice
  • salt to taste
Steps:
  1. Put everything (except lemon juice and salt) into a container and boil until everything is cooked.
  2. Add lemon juice and salt at end
  3. Serve.

Options to serve with: Grilled Cheese

Look at Tania's Lentil Soup for a different alternative for a red lentil soup

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.

Sunday, January 04, 2009

Upma

Upma (Savory Whole Wheat Upma)

Ingredients:
  • 4 Tbsp Olive Oil (save 2 Tbsp)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 Tbsp pumpkin seeds
  • 1 small onion, chopped
  • 1 large tomato, chopped
  • salt to taste
  • 1 cup Sooji
  • 2.5 cups water
Steps:
  1. Dry saute Sooji in a pan until light brown - constantly stirring.
  2. Heat up 1 Tbsp oil in a pan
  3. Add mustard seeds and cumin seeds to temper them (they will start popping)
  4. Add pumpkin seeds and let them brown for a second (they will puff up and brown a little)
  5. Take this mixture and put aside (leave as much of the oil behind as possible)
  6. Add 1 Tbsp oil and reheat
  7. Add onion, saute on low-medium heat until translucent
  8. Add tomatoes, saute until tomato chunks have disintegrated
  9. Add salt and mix through
  10. Add water and let water heat to a simmering boil
  11. Check saltiness of water (should be a bit salty for the Sooji to go in)
  12. Stir water continuously and slowly drizzle all Sooji into the water.
  13. Add in the spice/pumpkin mixture and stir to thoroughly spread out. The Sooji granules will be obvious.
  14. Stir until the grains of Sooji are puffed up - look closely and they don't look white any more. They are one blended group.
  15. Add some oil (to taste, doesn't have to be whole 2 Tbsp) and stir thoroughly.
  16. Serve with Potato Curry if desired or with spicy South Indian Powders, pickles or alone.
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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