Geetha's Kitchen

Carrot Creme or Creamy Carrot Soup is quite simple, yet, so delicious! Although we call it "Creme", there is no cream or other fat/oil in this gorgeous soup. Carrot Creme, just like its cousin Butternut/Pumpkin Creme , is naturally gluten, dairy, and fat free; the nuts and coconut provide creaminess and a small amount of natural fats. Just a few basic ingredients contibute to a wonderfully scrumptious and creamy sunset-colored soup!  An abundance of fresh carrots prompted this recipe. The pepper provides a nice contrast to the natural sweetness of the carrots and nutmeg takes it to the next level of carroty scrumptiousness. As there aren't many steps to follow other than the basic prep, the soup comes together quite quickly. Onions and garlic maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added. Makes about 10 cups INGREDIENTS: 6-8 Cashews, preferably raw 6-8 Almonds, raw 1 1/2 lbs Carrots, scrubbed and cut into large c...

Delicious Smoky Almond/Mame Pâté makes a lovely appetizer, snack or even a meal especially when piled on a toast or salad! This is similar to the other wonderful recipe Chickpea Salad Spread . I am using the Japanese word for bean here as I like the sound of it! I thought I had a perfect name for the lovely brignt carrot-colored Pâté until I introduced it to friends as "Sal-None Pâté"; one friend had a hugely violent reaction and chided me for picking a horrible name! Her aversion to the name was so strong that I gave up the idea. Oh, the things One does to appease one's friends' sensibilities! :-) NOTES: Soak and cook the soy beans until soft but not mushy. Check How to cook beans for info on cooking the beans. You may also use canned beans. If soy is not an option, use cooked great northern or cannellini beans instead. Roast or cook the garlic cloves until they are soft and golden. Uncooked garlic maybe used also but will have a different flavor profile...

We love all things lentil and this Spanish-style lentil soup is a  favorite!  Lentil soup can serve as a main dish, light meal or as a starter.  The soup begins with preparing a flavorful base called sofrito, common to most soups, an aromatic combination of onion, celery, and  carrots (love to add lots of carrots which add color, texture, and sweetness) plus garlic, tomato and smoky roasted peppers. The soup is finished with a nutty picada, a thick pesto-like sauce made of toasted bread, almonds, garlic, parsley, and a bit of olive oil. Typically the bread is fried in oil; but in order to keep the oil to a minimum, I opted to toast it instead. The soup is delicious just as it is, but the picada takes it to the next level. Picada is usually added towards the end of cooking. Leftovers are fabulous for about a week or maybe frozen for up to 3 months. Or, turn the delicious leftovers  into a yummy casserole:   stir the soup into cooked...

A simple yet wonderfully colorful crunchy and delicious salad! All the veggies plus the almonds and sesame provide ample fiber, vitamins, anthocyanins, and even a good amount of protein. Cabbages and Kale belong to the Brassica or commonly known as cruciferous vegetables family along with broccoli, cauliflower and others. The benefits of the Brassicas are numerous; they not only provide nutrients but also are anticancer, anti-inflammatory as well as protection from other diseases. All of the veggies and nut/seeds and dressing maybe prepared ahead and tossed together just before serving; a great one for the weekdays. The salad maybe prepared with one type of cabbage alone; other veggies maybe added or omitted also. Brussels sprouts, Napa Cabbage, broccoli or cauliflower, etc make great additions. Oil maybe added to the dressing if desired. 4-6 servings Ingredients: Dressing: 2-3 Tbsp Apple Cider Vinegar 1-3 tsp Maple syrup, or to taste Salt and Pepper to tast...

If you like biriyani, a rice and vegetable casserole, this recipe is a must try. Everything is done in one pot in layers; although it is easy, it is quite flavorful and great for company too. When cooked in a glass dish in the oven, it makes a pretty presentation. Very family friendly! A simple and easy recipe, biriyani is awesome accompanied simply by  Chopped Salad , and papadams and non-dairy yogurt; but could be served with  Salna or Korma  or other curries like Aviyal, Vegetable Kofta, or any bean dishes like Chole or Rajma . Notes: If peas are fresh, add them about 5 minutes sooner; but frozen peas do not need very much cooking time and will do fine as directed in the recipe. A favorite curry powder maybe used instead of the Biriyani/Garam masala and Kashmiri chile powder. Feel free to adjust and change the spices according to your preference. Alternately, after layering in an oven-safe pan with cover, the biriyani may be baked in the oven for 30 minut...

A quarter of a cup of this spread has a goodly amount to protein - 7g! and of course plenty of other good nutrients. Similar to the Green  Seed Butter  and the Chickpea Spread , it is a lovely dip or spread with an abundance of nutrition and great taste. Variation: Use 1/2 cup each of sunflower and pumpkin seeds. A pinch of cayenne is great in the spread. 2 or 3 tablespoons of vegan mayo maybe used also instead of the lemon juice and mape syrup. About 5- 10 servings Ingredients: 1 cup raw sunflower seeds 1 cup raw almonds 1/3 cup finely chopped celery 1/4 cup finely chopped red onion 2 tablespoons chopped fresh Dill or Parsley 1-2 tablespoons maple syrup or agave nectar 2 tablespoons lemon juice 1 teaspoon ground black pepper 1/2 teaspoon sea salt Optional Ingredients 1/3 cup finely chopped pickles 1/3 cup finely chopped/grated Carrots 1 teaspoon kelp granules Method: Put sunflower seeds and almonds into a large bowl, add plenty o...

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...

Quick and Easy Korma really is pretty easy and fast as it doesn't require undue attention of sauteing or stirring; a great recipe for a busy day or evening. Just layer all the ingredients in the pot and in minutes delicious korma will be ready to go with your favorite grains or breads! Omit or add tomatoes depending on what other dishes are being served at the same meal; if other dishes include lots of tomatoes, leave them out. Cooked chickpeas - tan or brown type - make a nice addition to the korma; add them along with the potatoes and carrots. 4 Servings INGREDIENTS: 1 tablespoon Vegetable Oil ½ tsp Fennel Seeds 1 small piece Cinnamon 1 Bay leaf 1 medium Onion, finely chopped 2 medium tomatoes, finely chopped (optional) 1-2 green chillies, cored and minced 1 medium Potato, diced ½ cup Green Beans, diced 2 Carrots, diced ½ cup Corn Kernels, fresh/frozen ½ cup Coconut Milk  ½ cup Green Peas, fresh/frozen ½ cup Chayote/Zucchini, diced (optional...