Geetha's Kitchen

Here's lovely Warm Black Bean Salad With Limey Mojito Dressing with a Southwest flair; a delicious and filling meal in a bowl! Rich in phytonutrients of anthocyanins, antioxidants, black beans, vegetables, and the herbs provide a vitamin, mineral, and fiber rich fare. We love piling the salad into warm tortillas or Romaine leaves taco style or scooping it with chips.  NOTES: Instead of romaine, other greens or baby lettuce and herb mixtures maybe used. This is an oil-free salad; if you wish you may add a little Extra Virgin Olive Oil to the dressing and for cooking the onion-chile mixture. 4 Servings INGREDIENTS: Dressing: 1 small clove Garlic, minced 2 Tbsp fresh Cilantro, chopped Pinch of Salt 1-2 Limes, juiced (about 3 tablespoons) 1/2 tsp Kosher Salt 1/2 tsp freshly ground Cumin 1/4 teaspoon Chili powder (the spice mix) 2-3 Tsp Maple Syrup Salad: 1-2 Jalapeno or Serrano Chiles, deseeded, and minced 2 large Shallots OR 1/2 small r...

Caldo Verde is a classic Portuguese soup with luscious potatoes, hearty greens, and plump beans. I was intrigued by this soup when I saw a program where this soup was featured many years ago. It is a hearty and comforting soup to satisfy the hunger pangs with minimal ingredients and work. Although similar to Mess of Greens Soup , it is simpler and a bit different. It is a snap to prepare especially if you have leftover mashed potatoes and some cooked beans waiting in the fridge or freezer; canned kidney beans may be used as well. If you like to cook your own beans, check this post ; it is quite easy, tasty, and economical! I make two versions of Caldo Verde (at least): one with regular potatoes and another with sweet potatoes depending on what's available in my pantry! The bean choice can vary too - use any dry beans cooked until soft but not mushy.  The potatoes may be left in chunks or mashed and added to the soup.  I use different types of greens based on availabil...

Sizzling Tortilla Soup is a lovely rib-sticking, comforting, filling, and nutritious soup. Although called Tortilla soup, it is full of  plump beans, tomatoes, and sweet corn. If you like more veggies, carrots, celery, bell peppers, zucchini, etc maybe added for a veritable feast in a bowl. Notes: I make this soup with Pinto beans; you may use your favorite beans like Lima, Black, Great Northern, Peruvian or Kidney beans, etc if you prefer. Canned beans maybe used also in a pinch. Do include some fresh ingredients for toppings; they really brighten the soup. Use frozen corn kernels for ease of cooking if you prefer. If using frozen corn, omit the step of simmering the corn-cobs in the broth. If you prefer not to use tortilla chips, warm corn tortilla pieces are wonderful too as a topping or garnish. 8 Servings INGREDIENTS: 2 cups Dried Pinto Beans 3 cups vegetable broth or water 1 onion, diced 2-3 cloves garlic, minced 1-2 jalapeño, minced ...

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...

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...