Geetha's Kitchen

The mushroom sauce with spinach is delicious and easy to make. Although I have used spinach here, other greens such as Swiss chard or kale may be substituted. Kale would need a bit more cooking time; so it may be steamed until tender and stirred in. Perfect over freshly cooked long, wide strands of pasta like linguine or fettuccine; but other shapes of pasta or grains will work fine too. Topped with Roasted Tofu , it makes fabulous eats; all you need for a complete meal is some crisp green salad and a crusty loaf of bread! Cashews make a wonderful vegan yogurt or sour cream substitute! Simply soak 1 cup of raw cashews for about 5 or 6 hours or overnight in plain water. Drain, rinse, and process using a blender with just enough water and a pinch of salt. Scoop out into a clean container ad stir in a Tbsp of lime or lemon juice. Yummy! 4 Servings Ingredients: 1 oz. dried Porcini Mushrooms (Optional) 1 lb White or Brown Mushrooms, thickly sliced 1 large Red Onion, thickl...

A simple and scrumptious raita or salad that can be put together rather quickly. It is especially delicious served with rice dishes such as corn rice or vegetable pulav . Other greens such as Swiss chard, Malabar spinach, or amaranth are also great prepared this way. Ingredients: 1 bunch Spinach, any kind 1 cup fresh, thick Plain Yogurt 1/2 cup Sour cream 1 small clove Garlic (optional) 1/4 tsp Sea Salt 2 Tbsp Garlic or regular Chives Method: Clean the spinach and wash thoroughly; stems are fine to include. Blanch the spinach in boiling water until just wilted. Remove the spinach with a slotted spoon and refresh them in a bowl of iced water to stop cooking; drain well. Squeeze the spinach to remove excess moisture and chop finely. Mash the garlic using a mortar and pestle with a pinch of salt. Combine yogurt and the sour cream in a bowl and mix well; stir in spinach, salt, and garlic. Allow the raita to rest for about 10 minutes to develop the flavors; if not using right away, chil...

This Cheesecake lends itself to decorating any way you like; particularly with fresh fruit! Beautiful and Divinely delicious! Note: You might prefer the Graham cracker crust instead of the one given here; use half the recipe. Fresh berries such as blue/straw/rasp/black berries, cherries, kiwi, etc are all delicious for topping the cheesecake bars. 9 Servings Ingredients: Crust: 1/2 cup Whole Wheat Flour 1/2 cup Oats 1/2 cup Brown Sugar, packed firmly 2 tsp Cinnamon 1/4 tsp Sea Salt 1/2 cube Unsalted Butter (2 oz) Filling: 1 Pkg Cream Cheese (8 oz) 1/2 cup Sugar 1 cup Sour Cream 1/2 cup Plain Yogurt 1/4 cup Milk 1 Tbsp Corn Starch 1 pinch Sea Salt 1 tsp Vanilla 2 or 3 Juicy Key Limes 1 tsp Lime Zest Assorted fruits for topping Method: Preheat the oven to 375 degrees F. Make crust: Mix together the crust ingredients in the bowl of a food processor; pulse just until well combined. Alternately, cut the butter into the rest of the ingredients with ...

Egg-less Cheesecake is an adaptation of a recipe I received from my friend Theresa. It is very rich and incredibly delicious to behold and eat! It disappeared too quickly to take a picture. The tartness of the berries is a perfect counterpoint to the rich and sweet cheesecake. You may use strawberries, blueberries, or other fresh fruit. I used evaporated cane juice for the sugar and organic dairy ingredients which have no additives such as gelatin, etc. Ingredients: Crust: 1 3/4 cups Graham Cracker Crumbs 2 tsp Cinnamon 1 cube (1/2 cup) Butter, melted Filling: 2 8 oz. Packages Cream Cheese 3 Cups Sour Cream 2 Tbsp Cornstarch 1 cup Sugar 1 Vanilla Bean 1/2 tsp Almond Extract 1/4 tsp Sea Salt Coulis: 4 - 8 oz. fresh Raspberries Method: Preheat the oven to 375 degrees F. Make crust: Mix together the cracker crumbs, cinnamon and butter; press onto the bottom and sides of a...

This is one delicious cake and how! It is essentially two cakes in one pan since Linola places apples on one half and cherries on the other. And even better, it is egg-less! It is Linola's adaptation of a recipe that she found on cookingclub.com. Absolutely to live for! Linola loves to pile drained canned dark sweet cherries on one half of the pan and as many apples as needed to fill out the other side depending on their size. Other types of cherries or fruits may be used instead - about 4-5 cups total amount. Linola prefers a glass baking dish for baking this cake because she can see if the contents come out completely when the pan is turned upside down. Without further ado, here is the much awaited recipe. Preheat oven to 350 F. Prepare a 9"x13" cake pan by oiling or spraying with cooking oil spray. Fruit Layer: 1/3 cup unsalted butter 3/4 cup firmly packed light brown sugar 1 tsp Cinnamon 3 cups pitted sweet cherries (canned or fresh) Chopped apples (about 4)...

I love the flavors of Cilantro-Pepita dressing served over Mexican Ceasar Salad and find that this recipe is more than satisfactory. Since many of the prepared ones ready for purchase have mayonnaise (eggs) in them I decided to make my own. This is a wonderful dressing to have on hand for salads , as a dip for crisp raw veggies, chips, sandwiches, and over quesadillas . It can also do double duty as a chutney to serve with bajjis , pongal , etc. Dressing: 1/4 cup Pumpkin seeds (Pepitas) or Slivered Almonds 1 medium Lemon or Lime 1 bunch Fresh Cilantro, stems and leaves 2 hot green Chilies (Jalapeño or Serrano) 4 Tbsp Sour Cream/ Thick Plain Yogurt 1/4 cup Parmesan Cheese (Optional) Salt to taste - If Parmesan is used, less/no salt will be needed. Freshly ground Black Pepper to taste 2 cloves Fresh Garlic, peeled OR 1/8 tsp Asafoetida (Hing) 3 Green Onions (Optional) Method: If the oven is being used anyway, roast the nuts/seeds in the oven: spread them in an ungreased baking pan an...

This raita or pachadi is simple and delicious and is spiced simply with roasted cumin seeds. It is a cool and refreshing summertime recipe. Raitas are best eaten immediately but will keep up to 2 days. I like using the hot-house or Persian cucumbers for their mild taste for this dish; plus their skin is very tender so no need to peel - less time for meal prep! 6 Servings Ingredients: 2 Medium Cucumbers 1/2 small Red Onion(Optional) 1/2 cup cherry Tomatoes 1/2 cup chopped Cilantro leaves 1/2 tsp salt 1 cup Thick Yogurt 1 cup regular or low fat Sour Cream 1 Tbsp Whole Cumin Seeds, dry roasted and ground A little Ground Red Chili or Cayenne or Paprika for garnish Method: Wash and dry all the veggies. Peel the cucumbers if they are waxed or have tough skins. Cut in half and check the seeds; if they are tender and immature, go ahead and chop finely. If the seeds are mature, scoop them out before chopping. Finely chop the onions; halve the cherry tomatoes. Place all the ingredients in...