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...

Pupusas are thick Salvadoran corn cakes stuffed with assorted fillings and served with salsa and the traditional cabbage salad, Curtido . They are gluten-free and they can also be vegan if the butter and cheese are omitted. I made the masa dough without the traditional fats and have tweaked to make it a bit more interesting and tasty by adding a bit of chile and cilantro. Although not exactly traditional, these pupusas are pretty much true to their heritage and make fun and fabulous eats! Savory stuffed breads are popular in every country - Dosas & Parathas in India, Calzones in Italy, Gozleme in Turkey, gorditas &  Quesadillas in Mexico, Pupusas in El Salvador, etc. Other Central and South American cuisines also prepare similar baked or fried stuffed corn cakes. Use your favorite vegan Jack, cheddar or other cheeses all work. Ingredients: Masa/Dough : 2 cups dry Instant Masa 1/2 tsp Sea Salt 2 Tbsp soft vegan Butter substitute or Olive oil 1 - 2 Tb...