Geetha's Kitchen

Quick and Easy Spinach Salad, is a pretty and tasty salad; deep emerald green spinach and gorgeous red-purple cabbage make a stunning combination! Purple radicchio maybe substituted for the red cabbage. Napa or Savoy Cabbage with their pale green and crinckly leaves make a lovely addition if red cabbage is not available. Use the dressing given here or your favorite. 2 servings INGREDIENTS: Salad: 4 cups Spinach (6 oz) 1 cup Red Cabbage, thinly sliced 1/4 cup Red Onions, very thinly sliced 1/4 cup Dried Cranberries 1/2 cup Toasted Walnut pieces 1-2 Tbsp Fresh Herbs  Dressing: 1-3 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 clove Garlic, mashed 1 tsp prepared Mustard Salt and Pepper to taste METHOD: Combine the dressing ingredients and whisk until an emulsion forms; taste and adjust seasonings. Tip spinach and the rest of the salad ingredients and mix. Drizzle the dressing over the salad and toss to coat well. Taste and a...

You don't have to be Irish to enjoy Soda Bread :D! This is a delicious vegan version of the soda bread that Kate bakes for her family on St. Patrick's day. The original recipe called for eggs and buttermilk. I took the liberty of "vegan"-izing the recipe so even our vegan friends could enjoy it and on a whim added orange juice and zest. It is actually quite good and everyone (including non-vegan friends) loved it :D! This is no dry, crumbly soda bread; the orange juice, zest, and the cranberries make Soda Bread quite moist and delicious. It may be served warm on its own, with Deepa's Strawberry Jam or other preserves, or as a dinner accompaniment for Irish Stoup (sic) - this is not a typo but a word to denote a combination of stew/soup. Note: A microplane is a very handy tool for zesting the orange - hold the trough side of the microplane up to process and the zest will collect into the trough without falling everywhere and creating a mess. Ingredients: 3 cu...