Geetha's Kitchen

Salsa Roja or Emergency Salsa is a great go-to recipe when one runs out of fresh tomatoes or when they are out of season. Can you imagine that we do not have any fresh tomatoes sometimes? This salsa tastes just like the cooked salsa roja that one encounters in some Mexican restuarants. Serve this salsa just like you would the fresh Salsa I or II , with chips or meals. Years ago, out of sheer necessity for some lively accompaniment, I used a can of tomatoes to make salsa! It turned out so well that it has become a keeper for those times when fresh tomatoes are all used up in salads or sandwiches or someone forgot to check the list :-). About 2 cups INGREDIENTS: 1 (15 oz) can Organic Diced Tomatoes 1/2 medium Red Onion, finely chopped 1 clove Garlic (optional) 1 Jalapeño Chile, cored and minced 1 small bunch fresh Cilantro/Coriander, finely chopped 1 Lime/Lemon, juiced Salt and Pepper to taste METHOD: Place half of all the veggies - half the tomat...

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...

Carrot Creme or Creamy Carrot Soup is quite simple, yet, so delicious! Although we call it "Creme", there is no cream or other fat/oil in this gorgeous soup. Carrot Creme, just like its cousin Butternut/Pumpkin Creme , is naturally gluten, dairy, and fat free; the nuts and coconut provide creaminess and a small amount of natural fats. Just a few basic ingredients contibute to a wonderfully scrumptious and creamy sunset-colored soup!  An abundance of fresh carrots prompted this recipe. The pepper provides a nice contrast to the natural sweetness of the carrots and nutmeg takes it to the next level of carroty scrumptiousness. As there aren't many steps to follow other than the basic prep, the soup comes together quite quickly. Onions and garlic maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added. Makes about 10 cups INGREDIENTS: 6-8 Cashews, preferably raw 6-8 Almonds, raw 1 1/2 lbs Carrots, scrubbed and cut into large c...

Creamy & Fresh Tomato Salad/Salsa is an adaptation of Raita that sparkles with sweet, salty, sour, and spicy flavors. The cashew and coconut, both the cream and the toasted, add a sublime touch. Just like the traditional fresh tomato salsa, Creamy Fresh Tomato Salad/Salsa is sure to become a keeper! So, if you’re looking for a different take on the traditional salsa, just to change it up a bit, give this a try! Creamy & Fresh Tomato Salad/Salsa is naturally gluten/dairy free and fabulous not only as a starter or snack with chips, tortillas, etc., but also as a lovely side with meals as well as a topping for baked potatoes. Notes: Cashew cream: Soak 1/4 cup cashews and grind with a little fresh water until smooth using a blender. Save extra for topping potatoes, veggies, or cooking. Unsweetened Coconut Cream: Chill coconut milk in the fridge until the cream rises to the top. Use this cream in the recipe; save the rest for another recipe like Tofu Curry or Easy Veg Korma. Us...

Beautiful emerald green Cilantro Pesto, Vegan and Oil-free, is quite similar to the Indian fresh chutneys, can have a little kick to it if the Jalapeño chile has some or all of the core left in. This beautiful pesto has an amazing number of uses; it is fabulous as a seasoning for veggies, bean, and grain salads, as a sauce stirred into hot/cold pasta, roasted veggies, and soups, spread on sandwiches and wraps, as a dip for warm bread, as a marinade for tofu, or diluted with some lemon juice to make a delicious salad dressing.... the list goes on. Cilantro Pesto makes a great appetizer too: Swirl a spoonful or two into Hummus or place a spoonful in a small saucer to serve with your favorite warm breads/tortillas.,  Variations: Almonds, pistachios, cashews, coconut, or other seeds could be substituted for the pepitas; if using coconut in place of pepitas, it does not need roasting; fresh, frozen, or dried unsweetended coconut maybe used. A cooked onion maybe added w...

Black-eyed Peas With Greens was inspired by the Kerala style stews; this stew is an amalgam of ingredients found in both the U.S. and India. Tasty, Simple, good and good for you, what's not to love? Black-eyed Peas With Greens can be enjoyed as a soup or stew depending on the amount of water you add. Black-eyed Peas With Greens is fabulous traditional fare for New Year's Day to bring good luck and good health! Other greens such as Chard, Kale, Collards, etc maybe added instead of spinach; but these greens are sturdier than spinach and would need more time to cook. Add them at the same time as the black-eyed peas to the pot and simmer until desired doneness is achieved. Note: Black-eyed peas cook relatively quickly even when unsoaked; so soaking is beneficial but optional. Ingredients: Masala: 2-3 Tbsp Coconut, dried unsweetened 1 tsp Cumin Seeds 1 dried hot Red Chile Stew: 1 cup Black-eyed Peas, cooked until soft 1 small Onion, finely diced 1 clove ...