Geetha's Kitchen

Vegan Corn Chowder Here is the vegan corn chowder I made for friends on a gluten- and dairy-free diet. It is just as delicious as the regular chowder. Using the corn cobs and leek trimmings make for a wonderfully flavorful broth. If fresh corn is out of season or not feasible to use, you will still have a fabulous chowder using frozen corn - just substitute 1 lb frozen total. I made the soup with soy milk initially but it seemed too thin. As I was trying to figure out what would make it richer and more flavorful, I got the idea of adding coconut milk :-). The coconut milk turned what would have been a good soup into one that was absolutely scrumptious! The amount of cilantro might seem like a lot, but you need that to bring out the sunny citrus-y flavor that a smaller amount cannot. For all its assertiveness when fresh, cilantro becomes quite mild when heated. Also, do use fresh thyme when you can; the flavor of fresh thyme is incomparable. 8 Servings Ingredients: 6 large ears ...

Protein and fiber-rich lentil salad is perfect for summer lunches and picnics! The walnuts provide extra protein as well as healthy Omega-3 oils. 4 to 6 Servings Ingredients: 1 cup Lentils, green, brown, or black 2 Tbsp Extra Virgin Olive Oil Lemon juice to taste, about 1/4 cup A splash (2 tsp) of White Wine Vinegar Salt and Freshly ground Black Pepper to taste 1 clove Shallot, thinly sliced 1 cup thinly sliced Celery 1/4 cup chopped Italian Parsley/Cilantro 1/2 cup sliced Leeks or Green Onions 1 cup finely diced carrots and/or Red Bell Pepper 1/4 cup Mint leaves, cut into thin slices 1/2 cup walnuts, coarsely chopped Method: Sort the lentils for debris, wash well and cook in water to cover until tender but not mushy. Drain the cooking liquids and set aside for soup if you wish. Let the lentils cool slightly. Mix the oil, lemon juice, vinegar, salt and pepper in a large bowl and add the warm lentils. Stir gently to coat the lentils. Let cool. Add the rest of the ingredients and mix...

Gratin is a wonderful and absolutely delicious make-ahead dish perfect for pot-lucks and parties. The vegetables are layered like a lasagna with the fragrant leeks and fennel and some cheese strewn between each layer. It is even better reheated the next day; so do make some extra :). I love to make this particular combination of autumn veggies for our Thanksgiving or Holiday dinner. The hot gratin is lovely served over the greens - which wilt and add another dimension to the taste sensation. It can star as a great starter too.  8 - 10 servings Ingredients: 1 large Potato 1 large Zucchini 1 large Sweet potato or Yam 1 small Butternut Squash Filling: 3 large Leeks 2 medium bulbs Fresh Fennel 2 cloves regular or 1 clove Elephant Garlic 2 Tbsp Each chopped fresh Parsley, Marjoram, and Thyme (+ extra for garnish) 1/2 tsp Salt Freshly ground Black Pepper 2 oz. Vegetarian Provolone, Fontina, or Mozzarella Cheese 2 oz. grated Vegetarian Parmesa...