Geetha's Kitchen

These super tasty and fabulous trio of dressings are not only great for salads, they can be used as a dip/sauce for fresh, steamed or roasted vegetables and as a dressing for sandwiches. These dressings are quite easy and simple to make. Our family loves to have a couple ready to use in squeeze bottles to squeeze over their daily salads. Simply Delicious! Tahini and Lemon dressings will stay fresh for 4-5 days as they have fresh ingredients; the Maple Mustard dressing will last a week. Tahini Dressing: NOTES: Add one or all of the optional ingredients for more depth and nuanced taste. I love adding the fresh herbs as they not only make it tasty, but also add to the nutrient density. Adjust the amount of water to make a dressing: more to dress salads and less to make a spread or dip. Tahini dressing maybe prepared without a blender; place all the ingredients in a widemouth jar with a tight-fitting lid and whisk or shake vigorously. It will take a little effort at first t...

Baba Ganoush (aka Ghanoush or Ghanouj), a Middle Eastern dip, is so simple yet simply delicious - roasted and mashed eggplant, garlic, tahini, and lots of tangy lemon add upto a an unforgettable treat! Even those who do not eat other eggplant dishes devour this one! Although traditionally served with pita bread, I serve it with a basket of warm corn tortillas/chips, GF breads, and veggie scoopers for a gluten-free snacking joy. Eggplant dips and salads inclucing Baba Ganoush are popular not only in the area known as Levant, Western Asia which is the Eastern coast of Mediterranean, but far and wide. There are delicious eggplant salads prepared in India, China, Philipines, etc. Note: The Garlic maybe roasted unpeeled along with the eggplant for a mellow, milder garlic flavor. For a spicy version, I roast a Jalapeño Chile along with the eggplant, peel, and add to the eggplant pulp.  Ingredients: 1 large Eggplant, roasted whole 2-3 cloves Garlic, roasted or ra...

Luscious, beautiful sunset colored Roasted Red Bell Hummus is delicious in so many ways: with veggies, with pita wedges, chips, and as a spread for sandwiches and wraps . We love to spread warm corn tortillas with this good and good for you hummus topped with slices of avocado for a lovely treat anytime. Hummus is great on salads when thinned out with a little water and a squeeze of lemon. I stock this or another type of hummus in the fridge for those times of snack attacks so that it is easy to reach for something healthy. We often make it a main meal with lots of fresh veggies and a bit of warm breads for a very satisfying and nutrient rich repast. If you have home-cooked chickpeas/garbanzos and roasted peppers, it takes just a few minutes to whiz a bowl of hummus. It is handy to cook a big batch of the chickpeas and allot portions for the various dishes including putting aside a portion or two in the freezer. You can roast a few peppers while making roasted veggies for other ...