Geetha's Kitchen

Palak Kadhi, Spinach & Besan (Chickpea flour) Non-dairy Curry, is an easy and delicious recipe that is also naturally gluten free. I have veganized it by fermenting the besan mixture overnight thus eliminating the necessity for yogurt. But if you have old plain, unsweetened, non-dairy yogurt you want to use up on hand, about 1 cup of the yogurt maybe stirred in at the end. The final seasoned oil based on Hema's suggestions is what makes this kadhi so exceptionally tasty! I added the smoked paprika to the seasoned oil to take the flavor to another level. Frozen spinach makes it very quick and easy to prepare this Palak Kadhi (Spinach Curry); one large bunch of fresh spinach maybe used instead of the frozen spinach if you prefer. This kadhi is similar to Non-Dairy Kadhi  which has a different flavor profile and no spinach. NOTES: Use the larger amount of the besan (chickpea flour) for thicker curry. Use higher amounts of the spices for the seasoned oil if...

Flavored with aromatic herbs, spices, and the mirepoix, vegan Bolognese Sauce uses borlotti or other beans for a hearty and delicious meal. Mirepoix (pronounced meer-pwah), the flavorful base used in many sauces, stews and soups (similar to soffrito, is a melange of onion, carrot, and celery cooked slowly without browning or caramelizing). The spiralized mix of green zucchini, yellow summer squash, and orange carrots makes a colorful, healthy, fresh, and gluten-free alternative to traditional pasta. Spaghetti squash is another lovely option. Fresh or dried pasta maybe used instead. If Borlotti beans are unavailble, use Pinto or Kidney or Cannelini beans. In a pinch, 2 cans (14 ounces Each) of  the beans maybe used instead of the freshly cooked.  5-6 Servings INGREDIENTS 1 1/2 cups dried Borlotti Beans, cooked 1 cup Onion, finely diced 1 cup Carrots, finely diced 1/2 cup Celery, finely diced 2-3 big cloves Garlic, minced finely 1 can (28 ounces) Tom...

Freshly cooked sinuous pasta studded with fresh veggies and flavored with fragrant herbs is a feast for the eyes as well as the palate. Easy 10 minute Noodles I, Italian Style really takes only about 10 minutes to prepare especially when using fresh noodles. I use gluten free noodles; but if gluten is not a concern, any favorite noodles maybe used. Notes: Dried noodles maybe used to prepare this recipe but take a few of minutes longer than fresh; use 2 ounces and prepare according to package directions. When preparing the veggies, I often chop more than I need for one recipe and save them for another day. Using the special julienne peeler makes quick and easy work of making thin strips of carrots and zucchini. You may use a spiralizer also to make veggie strands. Or a good knife will work just fine. 1 Serving Ingredients: 1 pkg Fresh Noodles (~ 4 oz), Gluten free 1 clove Garlic, minced or mashed 3-4 Green Onions, sliced diagonally 7-8 large fresh Basil...

Caldo Verde is a classic Portuguese soup with luscious potatoes, hearty greens, and plump beans. I was intrigued by this soup when I saw a program where this soup was featured many years ago. It is a hearty and comforting soup to satisfy the hunger pangs with minimal ingredients and work. Although similar to Mess of Greens Soup , it is simpler and a bit different. It is a snap to prepare especially if you have leftover mashed potatoes and some cooked beans waiting in the fridge or freezer; canned kidney beans may be used as well. If you like to cook your own beans, check this post ; it is quite easy, tasty, and economical! I make two versions of Caldo Verde (at least): one with regular potatoes and another with sweet potatoes depending on what's available in my pantry! The bean choice can vary too - use any dry beans cooked until soft but not mushy.  The potatoes may be left in chunks or mashed and added to the soup.  I use different types of greens based on availabil...

Sizzling Tortilla Soup is a lovely rib-sticking, comforting, filling, and nutritious soup. Although called Tortilla soup, it is full of  plump beans, tomatoes, and sweet corn. If you like more veggies, carrots, celery, bell peppers, zucchini, etc maybe added for a veritable feast in a bowl. Notes: I make this soup with Pinto beans; you may use your favorite beans like Lima, Black, Great Northern, Peruvian or Kidney beans, etc if you prefer. Canned beans maybe used also in a pinch. Do include some fresh ingredients for toppings; they really brighten the soup. Use frozen corn kernels for ease of cooking if you prefer. If using frozen corn, omit the step of simmering the corn-cobs in the broth. If you prefer not to use tortilla chips, warm corn tortilla pieces are wonderful too as a topping or garnish. 8 Servings INGREDIENTS: 2 cups Dried Pinto Beans 3 cups vegetable broth or water 1 onion, diced 2-3 cloves garlic, minced 1-2 jalapeño, minced ...

Pasta with Lemony Ricotta Basil & Thyme is a quick and easy dinner especially on weeknights or when one needs a quick but hearty and comforting meal. Make the vegan ricotta a couple of days ahead. The only cooking involved is cooking the pasta. Once the pasta is ready, mix everything, plate, and enjoy! NOTES: If fresh gluten free pasta is not available, use dried. This pasta dish maybe prepared with your favorite dried pasta but the short shapes such as gemelli, fusilli, penne, etc work especially well. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated. 2 SERVINGS INGREDIENTS: 8 oz. fresh Pasta (Gluten free) 1 clove Garlic, mashed 1/4 cup loosely packed fresh Basil leaves, torn 3-4 sprigs fresh Thyme, leaves coarsely chopped 1/2 large Lemon, zest and juice 1/2 cups non-dairy Ricotta cheeze* 1 cup vegan Parmesan cheese 1 pinch kosher Salt 1/4 tsp freshly ground Black Pepper 1 Pin...

Rice Noodles - Stirfry or Soup is one recipe that you can serve two ways quite easily- it is just a matter of adding some hot broth or water! We adore both soups and stir-frys; so sometimes it is a tough choice - with this recipe you don't have to choose one or the other - you can live it up and have both! Naturally gluten, dairy, and oil free! 2 Servings Ingredients: 120 g (4 oz) Rice Noodles (dry) 3-4 Green Onions 1/2 block Tofu (7 oz) 1 Tbsp fresh Ginger, minced 1-2 cloves Garlic, minced 1 pinch of Red Chile flakes Salt to taste 1 Wedge Cabbage (about 1/4 of a small one), thinly sliced 1 handful Peapods (Chinese/Sugarsnaps), ends trimmed 4-5 Mushrooms 1 Carrot, cut in fine matchsticks or corasely shredded Tamari/Shoyu/ Soy Sauce to taste 2 cups Vegetable Broth Or Boiling Water (for Soup) To Serve Bean Sprouts 1 smsll bunch Garlic Chives, sliced 1 Jalapeño Chile, sliced (optional) 2 Green Onions, thinly sliced 1 handful Corian...

Here is a delightful rib-sticking versatile dish that might evoke memories of Mac & Cheese especially if you choose golden potatoes although any type will work! Do serve the gratin over the greens not just for the added nutrition but also for the lovely taste. Another fabulous gratin to add to the repertoire just like this one . As it works well to make ahead, it is great to just bake and serve! Cauliflower, grains/potatoes, topping, etc maybe prepared ahead also and then assembed and reserved until baking and serving. If you choose potatoes, they maybe roasted along with the cauliflower. I love to add carrots and/or peas often also.  6 servings INGREDIENTS: ROASTED CAULIFLOWER: 1 Medium Cauliflower, cut into bite-size florets Salt and freshly ground black pepper GRAINS/POTATO: - Choose your favorite 2 cups dry Whole Grains/Potato, cooked STEEPED MILK: 2½ cups any Non-Dairy Milk 5 sprigs EACH: Italian Parsley, Thyme, and Marjoram + extra...