Brown Rice Pumpkin Date Pudding

Brown rice pumpkin date pudding—this is comfort food that you can feel good about. Starring pumpkin pie spices and real pumpkin, it’s naturally sweetened with dates and maple syrup, and to boot, it’s made with whole grain brown rice. This recipe first appeared on Pressure Cooking Today where I’m a contributor.

Brown Rice Pumpkin Date Pudding | Letty's Kitchen

With welcoming nutlike flavor and a chewy high-fiber bite, nutritious brown rice takes more time to cook than white rice, which has the bran and germ removed. A pressure cooker really speeds up the cooking time for creamy tender brown rice pumpkin date pudding, so that’s how we roll in this kitchen. You can cook brown rice pudding stovetop as well, but it takes a lot longer. Continue Reading…

Kale and Sunshine Kabocha Squash Salad

Buttery sweet sunshine kabocha squash roasted in a wash of red pepper vinaigrette, together with vitamin-rich kale that’s been massaged with the same tangy dressing, this kale and sunshine kabocha squash salad pops with inviting color and extraordinary depth of flavor.

Kale and Kabocha Squash Salad with Roasted Red Pepper Vinaigrette | Letty's Kitchen

Almost as an afterthought, when I prepped the kale and squash, I decided to mix in some of my roasted red pepper vinaigrette. La-ti-da–what a way to bump up the flavor of a simple seasonal salad! Tamari-roasted pumpkin seeds accent with salty crunch, and healthy hemp hearts offer a final contrasting sparkle.

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Apple Cinnamon Quinoa Muffins {gluten-free and vegan}

Home-selling wisdom says that if a prospective buyer tours a home with a warm cinnamon fragrance filling the air, they are more likely to buy. For sale or not, a cinnamon-spiced kitchen is an invitation to stay. Naturally-sweetened with grated apples and maple syrup, and loaded with raisins and walnuts, these apple cinnamon quinoa muffins are guaranteed to do the trick.

Apple Cinnamon Quinoa Muffins --vegan and gluten-free | Letty's Kitchen

Introducing my favorite muffin in the entire world. Really. Back in the day, they had white flour, sugar and eggs. Not any more, here in this kitchen anyway. I switched those ingredients out for a more nutritious gluten-free and vegan version. Favorite muffins–same, same, but different. Continue Reading…

Homemade Roasted Red Pepper Vinaigrette — copycat salad dressing

Homemade Roasted Red Pepper Vinaigrette is an easy copycat version of a bottled salad dressing, one you buy from the store. Smoky roasted-pepper flavor and just the right amount of honey sweetness shine in both, but this one’s better—because it’s homemade, with love.

Roasted Red Pepper Vinaigrette | Letty's Kitchen

The best thing about making your own vinaigrette is you know exactly what’s in it. It blows my mind to see sugar in almost every bottled dressing on the shelf–Arrrgh‼ Homemade salad dressings rock, especially over tossed lettuce and veggie salads.

Roasted Red Pepper Vinaigrette | Letty's Kitchen

You know how kale salads are best when the pieces of kale get massaged first? Instead of lemon juice, massage your kale with a quarter cup of this dressing and ¼ teaspoon of salt. The next time you roast winter squash—toss the cubes with honey and roasted red pepper vinaigrette before it goes in the oven. Yum!
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Golden Polenta with Cannellini Beans and Mushroom Sage Gravy {vegan and gluten-free}

Drizzle with olive oil, and bake until almost crisp–sounds like a good start, right? Top the golden little squares with something really delicious, whatever your foodie heart desires. Keep going, right? Here’s a seasonal recipe to show you how it’s done. Since we’re well into autumn, this golden polenta with cannellini beans and mushroom sage gravy is just the thing.

Golden Polenta with Cannellini Beans and Mushroom Sage Gravy | Letty's Kitchen

This is not your usual way to prepare polenta–that’s why it’s kinda fun. The hot cornmeal mush is spread quite thinly in the pan. When it sets up, it’s cut into 3-inch squares. That where the olive oil and baking ‘til golden around the edges comes in. And then there’s the sauce, this creamy dreamy vegan gravy.

This veggie gravy features umami mushrooms and sweet onions, sautéed with garlic until golden. The finish is simple and easy–gently pungent sage, veggie broth, and sesame tahini. While tahini brings in creaminess, white cannellini beans add rich meatless protein.

Particularly when the whole seasoned combination gets spooned over scrumptious little squares of baked polenta, it turns out to be an amazingly simple vegan-happy feast. Especially this time of year. This savory sage gravy will splash the puddle in a mound of hot roasted garlic mashed potatoes in a big meatless way. Hello holidaze! Continue Reading…