Geetha's Kitchen

This lovely and delicious salad is fabulous in large communal bowls or individual containers; layer the colorful ingredients in glass bowls or jars so you can feast the eyes as well as the palate!   NOTES: If freshly cooked beans are not an option, use a 15 ounce can black/pinto beans, rinsed and drained. You may use a vinaigrette or Italian dressing instead of the Chipotle dressing given below. Salsa maybe homemade or purchased. Here are a few options for preparing at home:  Salsa I ,  Salsa II  or Salsa Roja . Vegenaise is vegan eggless mayonaise; you can use purchased or homemade. Add the avocado just before serving. 4-6 SERVINGS INGREDIENTS: CHIPOTLE DRESSING ½ cup Vegenaise 1 clove Garlic, finely mashed 2 tablespoons fresh-squeezed Lime juice (about 1 medium lime) 1-2 Chipotle Chiles in adobo sauce 1 tsp Adobo sauce (from chipotles chiles) 1 tsp Maple syrup or Agave nectar ½ tsp ground Cumin ½ tsp...

Turn frozen artichoke hearts into this fabulous salad that can be served warm, cool, or cold with just a few ingredients. You may use canned beans also; about 2 standard cans should do it.  Ingredients: 1 cup Great Northern Beans 1 clove Garlic, minced 1 Shallot, thinly sliced 1 Lemon, juiced Salt and Pepper to taste 1 tsp Olive oil 1/2 medium Onion, diced 2 Garlic cloves, finely minced 2 Ripe Tomatoes, diced 2 (9 oz) pckges frozen Artichoke Hearts 1 tsp Lemon Zest 1/2 tsp Salt, to taste 1/2 cup Kalamata Olives 8-10 fresh Basil leaves, torn Freshly ground Black Pepper Method: Prepare the beans: sort, soak overnight, and rinse the beans. Cook in water to cover until soft but not mushy. Drain the beans while still warm and add the garlic, shallot, salt and pepper, and lemon to taste.  Heat oil with the garlic and onions; when they soften and become translucent, add tomatoes, artichoke, lemon and a sprinkle of water. Cook covere...

Irresistible and treat-filled Waldorf Salad has so many colorful and favorite components – crisp apples, juicy grapes, tangy 'cheese', and sweet crisp walnuts – all topped with a delicious balsamic dressing! I love this type of salad which makes a filling meal - perfect for a lovely lunch to linger over with company or by oneself. NOTES: The cheese and walnuts maybe prepared at home ahead of time or purchased. 4 servings INGREDIENTS: Dressing 2-3 Tbsp olive oil  1/4 cup balsamic vinegar 2 Tbsp Dijon mustard 1 clove garlic, mashed 1/2 tsp sugar or Maple Syrup to taste 1/2 tsp fresh ground black pepper 1/4 tsp salt, to taste Salad 1 block (14-16 oz) Extra-firm Tofu, diced or coarsely chopped 1 Apple, diced 1/2 cup seedless red grapes, quartered 1/2 cup celery,  diced 6-7 cups Spinach OR mixed Baby Salad Greens 1/2 cup toasted/glazed walnuts 1/4 cup crumbled Vegan Gorgonzola cheese METHOD: Dressing: whisk mus...