Geetha's Kitchen

Mushroom Fazzoletti is delicious over polenta, pasta, toast, or other grains. This recipe is my recreation of a lovely dish made with trumpet mushrooms we enjoyed in a lovely vegan restaurant in Washington DC. Although it is delicious served over any pasta or purchased/homemade regular polenta, we particularly enjoy it served over soft creamy polenta . I make the polenta in the Instant Pot which makes it a breeze to have everything ready in record time without undue attention or stirring; plenta could be made in a regular pressure cooker as well. While the commonly available mushrooms work fine, other flavorful mushrooms would be awsome additions if you can get them. Fresh herbs and tomatoes are important for Fazzoletti, as they lend a more delicate flavor than dried or canned. If you are serving over pasta, you can use the water in which it was cooked as needed to finish the sauce for a velvety finish. 4 Servings INGREDIENTS: Fazzoletti: 2 lbs Mushrooms - Bab...

Soft Creamy Polenta is very similar to soft Indian Upma and one of the untlimate comfort foods! Instead of slaving over the stove trying to stir the thickening polenta which bubbles and spits blobs of boiling hot stuff everywhere including the chef, just pop it in the Instant Pot or pressure cooker and... Et Viola! Delicious Polenta without stress! Baked polenta is an alternative to this recipe; it works well but requires 1.5 hours of baking time and needs a little more oversight.  Top warm polenta with your favorite Indian curries or Italian ragus and you will have a sumptuous dinner. Try Pepperonata , Mushroom Ragu or Borlotti Bolognese over piping hot creamy polenta for a hearty warming meal. NOTES: Adjust the amount of water to make the polenta firmer or softer. The cooked polenta solidifies when cold. It maybe warmed with a small amount of water or sliced and pan-toasted and served with your favorite toppings. Fresh or reheated polenta sprinkled wi...

Delicious Southwest Kale Salad is one of our favorite daily salads; so full of hearty ingredients, one can make a meal of it! Love Kale salads; there are so many ways to enjoy the lovely silky kale and here's one that we enjoy. When massaged gently for a few moments, kale becomes silky, soft, and eminently edible.The massaging with a couple of drops of oil and salt tames the rough unruly kale into sweet and demure. Notes: Please do save the stems from kale; they are delicious stir-cooked simply or with a bit of coconut as a Thoran . The stems maybe added to soups or stews also. The spicy chickpeas and tortilla strips maybe prepared a day ahead and stored in the fridge until ready to use; but might need to be refreshed by stir cooking for a few minutes to crisp them up a bit. The Spicy Chickpeas and tortilla strips maybe done on stove top; stir the chickpeas with the oil and a generous pinch of salt in a skillet. When the chickpeas are dry and start getting brown spots...

Pulled Broccoli Salad is the brainchild of havng to figure out how to eat healthy with a few ingredients ready at hand. We all are trying to stay and eat healthy despite being in isolation and having to make do with available ingredients. I had a couple of handfuls of kale, half a carrot, and some broccoli and a few other odds and ends. I was trying to create different ways of making and presenting salads to make them more interesting, delicious and nutritious. On a whim, I thought of just pulling off bits of the broccoli rather than chopping .... and I really liked the way they looked. Long story short, here's the Pulled Broc Salad! Pulled Broccoli Salad is gluten/dairy free; it has barely much oil - only the few drops to massage the kale. It was really awesome - gorgeousl colors as well as tasty - was gobbled up in record time by a very appreciative family :). Note: if the almond slices are raw, just heat them in a small pan and stir until lightly browned and toasted. ...

Vegan Huancaina Sauce, a lovely silky, creamy, and nicely but not overly spicy Peruvian sauce, is typically served over steamed potatoes. Yuca (aka cassava roots aka tapioca), Sweet Potatoes, and other vegetables are also delicious with the Huancaina sauce. Peruvians sometimes serve the sauce over french-fried potatoes or yuca. I love serving it over all sorts of veggies, steamed or roasted. The sauce and vegetables maybe prepared a day or two ahead. Store any leftovers to use later; the sauce will stay fresh for about 5-7 days.. This sauce is traditionally prepared with the wonderful a Peruvian yellow chile - aji amarillo; if it is available fresh or canned, add it instead of the Jalapeño and yellow bell pepper. Although usually not very spicy,  one can spice it up by adding more chiles or cayenne to taste. The chickpeas and quinoa/ potatoes add body and silkiness to the sauce and the result is fabulous. 4 Servings Ingredients: Huancaina Sauce: ½ cup raw cashews...

Creamy Mushroom Soup, is so delicious and rich flavored that it is hard to believe there's no cream! The cashews and most of the mushrooms are pureed to a silky and creamy scrumptiousness. The garlicky topping gives the diner a hint of the treat that they are about to enjoy and finishes off the soup so elegantly! Use whatever mushrooms are available, while a mixture is great (such as baby Bella, Cremini, Button etc), the soup maybe made with only one type also. Creamy Mushroom Soup 4-6 servings Ingredients: SOUP: 1.5 lbs Mixed Fresh Mushrooms, sliced (reserve a few for topping) 3-4 cloves Garlic, minced 4-6 Fresh Thyme Sprigs 4 Tbsp Brown Rice Flour 4 cups Vegetable Broth or Water 1/4 cup Raw Cashews Salt & Pepper 1 Tbsp Tamari or Coconut Aminos 1-2 pinches Cayenne, to taste Garlicky Topping: 1 tsp Olive Oil 2 Shallots, thinly sliced 2 cloves Garlic, minced A handful of the mushrooms 1 Tbsp fresh Thyme Salt & Pepper Method:...