Geetha's Kitchen

Mushroom Fazzoletti is delicious over polenta, pasta, toast, or other grains. This recipe is my recreation of a lovely dish made with trumpet mushrooms we enjoyed in a lovely vegan restaurant in Washington DC. Although it is delicious served over any pasta or purchased/homemade regular polenta, we particularly enjoy it served over soft creamy polenta . I make the polenta in the Instant Pot which makes it a breeze to have everything ready in record time without undue attention or stirring; plenta could be made in a regular pressure cooker as well. While the commonly available mushrooms work fine, other flavorful mushrooms would be awsome additions if you can get them. Fresh herbs and tomatoes are important for Fazzoletti, as they lend a more delicate flavor than dried or canned. If you are serving over pasta, you can use the water in which it was cooked as needed to finish the sauce for a velvety finish. 4 Servings INGREDIENTS: Fazzoletti: 2 lbs Mushrooms - Bab...

Turn frozen artichoke hearts into this fabulous salad that can be served warm, cool, or cold with just a few ingredients. You may use canned beans also; about 2 standard cans should do it.  Ingredients: 1 cup Great Northern Beans 1 clove Garlic, minced 1 Shallot, thinly sliced 1 Lemon, juiced Salt and Pepper to taste 1 tsp Olive oil 1/2 medium Onion, diced 2 Garlic cloves, finely minced 2 Ripe Tomatoes, diced 2 (9 oz) pckges frozen Artichoke Hearts 1 tsp Lemon Zest 1/2 tsp Salt, to taste 1/2 cup Kalamata Olives 8-10 fresh Basil leaves, torn Freshly ground Black Pepper Method: Prepare the beans: sort, soak overnight, and rinse the beans. Cook in water to cover until soft but not mushy. Drain the beans while still warm and add the garlic, shallot, salt and pepper, and lemon to taste.  Heat oil with the garlic and onions; when they soften and become translucent, add tomatoes, artichoke, lemon and a sprinkle of water. Cook covere...

Tofu Tikka Masala is a hearty dish and although it sounds like a lot of work, it can be done in steps. Both the tofu and the sauce maybe prepared a day ahead and assembled the next day. Making the sauce one day ahead helps to make it a lot easier; and the sauce is fabulous after it gets a chance to meld all the flavors. Do try it; when you taste and see how delicious it is, you will agree it is worth the effort. Serve with plain rice, any pulao or biriyani, roti, naan etc. accompanied by a platter of sliced cucumbers, tomatoes, and onions or a raita. Notes:  Tandoori Masala  may be homemade or purchased. 4-6 Servings Ingredients: Tofu: 1 block of extra-firm tofu (16 oz) 1 tsp Salt 1 tsp Kasoori Methi (dried Fenugreek Leaves) 2 tsp Ginger, grated 2 Tbsp Tandoori Masala 2 Tbsp Cornstarch Oil for coating the pan Sauce: 2 medium tomatoes 2 tbsp raw cashew nuts 1 tsp Oil   1 large Onion, Divided - one half into 1-inch dice, the other half fin...

We love all things lentil and this Spanish-style lentil soup is a  favorite!  Lentil soup can serve as a main dish, light meal or as a starter.  The soup begins with preparing a flavorful base called sofrito, common to most soups, an aromatic combination of onion, celery, and  carrots (love to add lots of carrots which add color, texture, and sweetness) plus garlic, tomato and smoky roasted peppers. The soup is finished with a nutty picada, a thick pesto-like sauce made of toasted bread, almonds, garlic, parsley, and a bit of olive oil. Typically the bread is fried in oil; but in order to keep the oil to a minimum, I opted to toast it instead. The soup is delicious just as it is, but the picada takes it to the next level. Picada is usually added towards the end of cooking. Leftovers are fabulous for about a week or maybe frozen for up to 3 months. Or, turn the delicious leftovers  into a yummy casserole:   stir the soup into cooked...