Geetha's Kitchen

Chickpea Spread is a wonderful in so many ways - not just on regular sandwiches and wraps but as a salad and filling for a cool lettuce taco or as a dip to scoop with your favorite veggies or chips! Stuff pretty little peppers, tomatoes, lettuce cups, endive, celery, etc. for a delicious and easy snack or starter. Cook your own chickpeas or use canned; I cook a big batch so there is enough for a couple of different recipes as well as freeze a portion or two for another day as they freeze well. Notes: 1. I do the whole thing using the food processor; if you like the veggies chunkier, the carrots and celery may be finely chopped with a knife and added at the end and pulsed once or twice just to mix. 2. Homemade or purchased vegan mayo works quite well. 3. Other herbs like basil, cilantro, chives, etc may be added instead of or in addition to the parsley. INGREDIENTS: 1 Handful raw or roasted Almonds, around 1/4 cup 2 ribs Celery include leaves, coarsley chopped 1 ca...

Autumn Muesli II Warm and creamy Autumn Muesli II is a much loved porridge in our household; the aroma of the spices and fruit cooking with the steel-cut oats wafting through the house entices everyone out of their hibernation even on a cold and rainy day! Made with fresh cranberries, delicious apples, almonds, persimmons (when available), and wonderfully warming cardamom as well as other spices, it is indeed a delight! If you use a slow/rice cooker, a pressure cooker or Instant Pot, it is very easy to prepare! Adjust the spices according to your taste. Any leftovers can be reserved in the fridge and warmed up for the quick comfort of a steaming bowl of muesli anytime you want one! Oats thickens upon standing; you may have to loosen it with a little almond milk. Do try the muesli with the cardamom; it adds a bright fragrance! I like uing freshly ground  cardamom seeds; lightly crush the pods, remove the seeds, and crush/grind into a powder.  Dried Cranberries may...

Autumn Muesli   Autumn Muesli is very much a part of my muesli repertoire; though I don't wait for autumn to enjoy it! Made with delicious apples, persimmons (when available), pecans, and warming spices, it is a delight any time. Prepared ahead of serving, it is good to go whenever you are! This muesli is very similar to Basic Muesli but has autumn spices redolent of pumpkin pie! Adjust spices according to your taste. If you would like a steaming bowl of muesli on a cold morning, Autumn Muesli is great warmed up also! Do try the muesli with the jewel-like and juicy pomegranate arils; I really love the bright burst in each mouthful! The muesli is sweet enough with all the fruits in it that I don't add any sweetners at all; maple syrup or brown sugar add to the fabulous taste if you like it sweeter. 2 - 4  servings INGREDIENTS: 1 Apple, finely diced 1 Persimmon, finely diced 1/4 cup Dried Cranberries 4 Dates, finely chopped 1 Pinch of Salt 1/4 ts...

Cooking Brussels Sprouts this way could not be simpler or any quicker! Easy and delicious as well; according to Keeshu: "tastes a lot better than I anticipated". Use small sprouts when possible - they cook very fast and are ever so tender; I cut them in half - the increased surface area aids in cooking faster as well as absorb all the seasonings better. The dals add toasty flavor as well as a nice bite without being hard on teeth - they soften while the veggies cook; they may be used in smaller quantities or omitted altogether if you wish. Dals not only add taste, but also protein, vitamins, minerals, and fiber too. I often make a double batch to have enough left over; they are great warmed or cold or on salads. Ingredients: 1 lb Brussels Sprouts 1 Tbsp Oil 1/2 tsp Brown Mustard Seeds 2 tsp Urad dal 2 tsp Chana dal 1-2 dry Red Peppers 1 pinch crushed red pepper flakes (optional) 1/2 tsp Sea Salt 1 pinch Asafetida 1 stem Fresh Curry Leaves, minced 1/2 t...