Geetha's Kitchen

Lettuce Wrap with Tofu Filling is wonderful for casual family/company dining as well as a lovely starter.   Use the smaller inner leaves from the lettuces; Belgian endives and green or purple cabbage leaves work well too.  Instead of the shiitake mushrooms, other mushrooms maybe used. Hoisin sauce (~1/4 cup) maybe used instead of the coconut aminos and tamari in the sauce given below; but it usually contains wheat so I don't use it. INGREDIENTS TOFU FILLING 1 tsp sesame oil 14 - 16 oz Firm/extra firm Tofu 3 oz fresh Shiitake/Other mushrooms, diced 1 Carrot, shredded 2-3 Tbsp fresh grated ginger 2-4 cloves Garlic, minced 1-2 Shallots thinly sliced Red Pepper flakes (optional) 1-2 heads Belgian Endive/Butter/Romaine lettuce SAUCE 1 1/2Tbsp Each Coconut Aminos & Tamari (Soy sauce GF) 1 Tbsp rice vinegar GARNISHES 4-5 scallions thinly sliced 3-4 Tbsp roasted Peanuts, chopped 2-3 Tbsp toasted Sesame seeds INSTRUCTIONS Wash lettuce, drain...

Shiitake & Cremini Mushroom Larb Flavorful Mushroom Larb In Cabbage/Lettuce Cups is a fabulous treat composed of tasty, toasty mushrooms flavored with scallions, garlic, ginger, and mint. The brilliant mix of fragrant fresh herbs, crunchy toasted peanuts, the umami of the browned caramelized mushrooms, and the pungent, salt, sweet, and hot flavors make every bite of larb very interesting and extremely satisfying. This is one of my favorite way to enjoy mushrooms. Mushroom Larb makes a protein-rich, easy, and sumptuous lunch, light dinner or an appetizing and refreshingly pleasing starter. Mushroom Larb is gluten and dairy free.  Delicious Mushroom Larb is a one-pot dish as all cooking is done in one pan; after the mushrooms are done, all the other ingredients are added right into the same pan. I like to call them Laos/Thai tacos; the larb is served in lettuce/cabbage cups/boats and picked up with hands to enjoy without any need for utensils. Although one can serv...

Lettuce Wraps W/Spiced Tofu are irresistible and make a lovely light meal or starter. The fresh crisp lettuce and pickled vegetable topping add freshness to the slightly sweet but savory filling. Be warned - one taste and you'd want to make a meal of the wraps! Lettuce Wraps with Spiced Tofu Notes: The tofu filling, pickled carrots and daikon, and the lettuce wraps maybe prepared a day ahead and the filling reheated before serving. While any regular mushrooms maybe used, fresh or dried shiitake mushrooms are lovely. If using dried shiitake, soak in a little water for about 20 minutes to soften. I use cauliflower rice (chopped cauliflower) as I don't always have access to water chestnuts. 1/3 cup Hoisin Sauce maybe used instead of the cooking sauce; please be sure to check the ingredients in the sauce as not all hoisin sauces are gluten free.  Picked Carrots & Daikon Radish 1 large Carrot, cut in fine match sticks 1 medium Daikon Radish, cut in fine ...

This salad is a great one for pot lucks as it can be made up to two days ahead. This one is one of our favorite combinations of vegetables for their color and texture; I make it year around with whatever vegetables are available seasonally. Choose a combination of vegetables and herbs according to your taste and seasonal availability. The salad just needs mixing with the dressing at the last minute! Creamy Cilantro dressing is one of our favorites with this salad. Ingredients: 1 medium head Romaine lettuce 1 small Escarole heart, save the outer leaves for soup 2 cups baby Spinach leaves 1/2 a small head Red Cabbage 1 small bunch Italian Parsley 1 cup Arugula leaves 1 medium Yellow Bell Pepper 1 medium Red Bell Pepper 2 large Carrots 1 cup Radishes 1 cup Fresh (or frozen defrosted) Corn Kernels 1 cup walnut or pecan pieces or other nuts/seeds (Optional) 1 cup Goat cheese or Feta cheese (Optional) Your favorite Dressing to serve Method: If the oven is being used anyway, spread the n...