Geetha's Kitchen

Coleslaw With Creamy OR Lemony Dressing is a delicious way to include nutritious cabbage in your diet. I love anti-oxidant and anthocyanin rich red cabbage for this recipe; green cabbage or a combination of red and green cabbages would be fine too. Both the lemony and creamy dressings to choose from - are utterly delicious. NOTES: 6 cups of cabbage might seem like a lot; when salt is added it wilts and reduces to a much smaller amount! Salting the cabbage is an important step as it removes excess moisture from the cabbage and eliminates a soggy and watery slaw. The optional nuts/seeds boost nutrition and add a nice crunch. You may use one kind only or a combination. 4-6 Servings INGREDIENTS: 6 cups Red Cabbage, thinly sliced 1 small Red Onion, thinly sliced 1 tsp Salt 1 tsp Sugar 2 cups Carrots, shredded 3-4 Tbsp Parsley, finely chopped 2 Green Onions, finely chopped Creamy Mayo Dressing: 1 clove Garlic, mashed 1/2- 3/4 cup Vegan Mayo 1 Tbsp Ap...

This delicious duo is unbeatable for making any breakfast or dessert super special.  I whipped these up one morning to serve with breakfast for some very special people :).  Use any combination of frozen or fresh berries - I use whatever I have on hand.  These sauces are fantastic on their own as  a snack or dessert or over pancakes and as toppings for yogurt, ice cream, pudding , etc. Chunky Applesauce Applesauce   4-6 servings Ingredients: 4 large Apples, one kind or assorted 1 generous pinch Sea Salt 1 Cinnamon Stick or 1/2 tsp ground 2-4 Tbsp Water 1-2 Tbsp freshly squeezed Lemon juice a little grating of fresh Nutmeg, 1 pinch Method: Wash, core, and chop the apples; peeling is not necessary but you can if you wish. Place apples, cinnamon, salt and a couple of Tbsp of water in a pan and cook covered until the fruit is soft - this might take about 5 minutes or so.  Stir occasionally to prevent sticking or burning. Remove fr...

Lemony Poppy Seed Muffin Lemony Poppy Seed Muffins are the best muffins ever!  These fragrant muffins are easy to make and very satisfying with their tangy taste. This recipe is adapted form Isa Chandra Moskowitz's cookbook Vegan with a Vengeance; I added lemon juice for a more lemony taste that my family adores. I like to make a double batch and freeze the extra muffins. Moskowitz recommends freezing the batter - to freeze the batter, pour into muffin liners placed in muffin pans and freeze until solid; place the frozen muffin batter in re-closable storage bags and keep frozen.  When ready to bake, place the frozen muffin batter back in muffin pans and bake - frozen batter will require about 8-10 minutes extra time. These muffins may be baked using the mini muffin pans as well; for mini muffins, bake at 375*F for about 12 minutes or until a toothpick comes out clean when inserted close to the center of a muffin. Makes 12 large muffins Ingredients: 1 3/4 cups...