Geetha's Kitchen

Spaghetti Carbonara &  Creamed Greens Gluten Free Vegan Spaghetti Carbonara is comforting as well as satisfying; the sinuous noodles bathed in the dreamy, creamy sauce is to live for! Brown Rice Spaghetti works wonderfully to make fabulous carbonara! I had given up spaghetti but brown rice spaghetti made my day; it cooks up firm and al dente just like its gluten counterpart!  Aqua Faba (garbanzo bean cooking broth) is amazing as a substitute for eggs! In this recipe, it helps to makes the sauce rich and creamy! The cooking broth from garbanzos can be frozen so I always have a supply stashed in the freezer. Crushed red pepper flakes maybe substituted for the fresh jalapeño chile. Serves 4 Ingredients: 8 ounce Brown Rice Spaghetti 1 tsp Extra Virgin Olive Oil 1-2 cloves Garlic, minced 1 Jalapeño chile, cored and minced 1/2 teaspoon fresh rosemary leaves 1/2 cup Aqua Faba (garbanzo bean cooking broth) 2 Tbsp Nutritional Y...

These potatoes satisfy my craving for French fries! These are easy to prepare, very flavorful and absolutely delicious. Any leftovers may be promptly saved in the fridge and reheated before serving. NOTE : if the garlic is added at the beginning of roasting it tends to get too browned and bitter; I like to add it towards the end of cooking. Roasted Potatoes 4 Servings - may be :-) Ingredients: 6 medium Potatoes, any type 1 Tbsp Extra Virgin Olive Oil 1/4 - 1/2 tsp Red Pepper flakes 1/2 tsp Kosher or Sea Salt A few turns of freshly ground Black Pepper 1/4 tsp Turmeric 4 cloves Fresh Garlic, finely minced 3 - 4 sprigs of fresh Rosemary Method: Preheat oven to 425 degree F. Prepare a large low rimmed baking pan with a light coat of oil or cooking spray. Scrub the potatoes well, rinse and drain. Peeling is not necessary. Cut into large pieces and add to a the baking pan. Sprinkle salt, pepper flakes, pepper, turmeric and oil over th...

Autumn Splendor! Happy Thanksgiving Everyone! I hope that you are blessed with abundance, peace and joy on Thanksgiving day and everyday! Autumn splendor roasted veggies will remind one of the gorgeous deciduous trees whose leaves exhibit brilliant colors in the fall - they are beautiful! Roasting the veggies seem to concentrate their sweetness and flavors. I add some roasted tofu to make it hearty. I use both cream and orange fleshed sweet potatoes for this colorful dish. Absolutely delish! This wonderfully trouble free dish never ceases to amaze - everyone loves it! Served with a bowl of Butternut / Pumpkin soup or Broccoli / Corn chowder, it makes a very filling and nutritious meal. The last time I made it, Keeshu even made a wrap with the leftovers!! Ingredients: 1 recipe Roasted Tofu (optional) 1 Tbsp Extra Virgin Olive Oil 1/4 tsp Turmeric Freshly ground Black Pepper Cayenne (red Pepper) (optional) 4 Fresh Rosemary sprigs 6 Fresh Thyme sprigs 1/2 tsp Sea Salt 2 Sweet...

Roasted Tofu is wonderful by itself or can be added to other dishes like mattar paneer , Sag Paneer , Spring Rolls , Pasta , Autumn Roasted Vegetables , Fried Rice , etc. Tofu ready for roasting Ingredients: 1 block Firm Tofu (14 oz) 1/2 medium Red Onion 1 clove Garlic (optional) 1 Tbsp Extra Virgin Olive Oil 1/4 tsp Turmeric Freshly ground Black Pepper 1 -2 pinches Cayenne OR Red Pepper Flakes 2-3 Fresh Rosemary sprigs 4-5 Fresh Thyme sprigs 1/2 tsp Sea Salt 1 Tbsp Soy Sauce, or to taste Method: Drain the tofu well and cut into bite-sized cubes. Place in a rimmed baking pan coated lightly with oil. The baking pan should accommodate the tofu in one layer. Mince the onion and the garlic if using, and sprinkle over the tofu. Sprinkle the salt, cayenne and turmeric, and a generous grinding of black pepper. Drizzle the oil and soy sauce all over; toss to coat evenly and set aside to marinate for 30 minutes (tofu may be marinated overnight also)....

If you want a dish that is sure to please yet easy to prepare, try Golden Roasted Potatoes With Peppers & Carrots. And make plenty of it too as it disappears rather quickly! You can use any kind of potatoes including sweet potatoes/yams. Leftover baked potatoes work very well also - just cut them up, add the rest of the ingredients, and bake. For a delicious variation, substitute 1 Tablespoon of Sambar or Rasam powder for the thyme, rosemary, and chili flakes. 4 - 6 Servings Ingredients: 2 large Potatoes, cubed 2 Carrots, cut in chunks 1 Each, Assorted Bell Peppers - red, green, orange & yellow 1 large Red Onion, diced 6 sprigs fresh Thyme, strip the leaves 4 sprigs fresh Rosemary 1/2 tsp Red pepper flakes (or to taste) Freshly ground Black Pepper 1/4 tsp Turmeric 1 tsp Sea Salt (to taste) 2 Tbsp Extra Virgin Olive Oil Method: Preheat oven to 400 to 450 degrees F. Prepare a large baking pan with rim by coating with a little olive oil or cooking oil spray; the 9"x13" ...