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Vegan Gluten Free Chocolate Pecan Brownies

Raise your hand if you love luscious gooey chocolate-y brownies. Then these dark chocolate pecan speckled treats are for you! They’re especially heaven-sent if you’re aiming to keep your food plant-based and wheat free. Ta-da—vegan gluten free chocolate pecan brownies!

Vegan Gluten Free Chocolate Pecan Brownies | Letty's Kitchen

This is an easy 2-bowl recipe. All you need are the 2 bowls, a hand whisk, a pan to bake them in, and a rubber spatula to scrape all the lick-able chocolate batter into the pan.

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Arugula Salad with Clementines and Maple Pepper Pecans

Bursting with color and flavor–bright citrus, ripe avocado, roasted pecans, and sherry vinaigrette, sweet, spicy, creamy, and crunch–you absolutely want this arugula salad with clementines and maple pepper pecans!

Arugula Salad with Clementines and Maple Pepper Pecans | Letty's Kitchen

As the weather gets hotter, we’re not much into turning the oven on for toasting a few nuts. No problem here–these caramelized crunchy peppery pecans are pan roasted, stovetop. Just stir the nuts around in a hot heavy-bottomed skillet with maple syrup, a bit of coconut oil, and plenty of freshly ground black pepper. They toast up beautifully!

While the nuts cool into their crunchiness, whisk up a light tangy-sweet dressing out of sherry vinegar, maple syrup, a titch of Dijon mustard, and extra virgin olive oil. The sherry vinegar’s robust almost-caramel toasted nut flavor accents the peppery arugula, sweet mandarins, and oh—those pecans!

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Amazing Spinach and Black Bean Enchiladas

Hold on to your sombrero! You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalapeño chile, black beans and lots of melty cheese, rolled up in soft corn tortillas, and covered in colorful rich sauce, this is winning Mexican food. ¡Olé!

Spinach and Black Bean Enchiladas closeup with fork

The delicious combination of healthy ingredients and two authentic sauces–everything comes together in one beautiful casserole, this festive vegetarian recipe. Everyone who tastes these enchiladas gives them a big thumbs up.

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Homemade Mexican Tomato Salsa

Bring on the chips! And give those chips a tasty dip–this fresh, fruity, tangy homemade Mexican tomato salsa. This 5-ingredient dip comes together in 10 minutes!

Homemade Mexican Tomato Salsa | Letty's Kitchen

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Make this delicious salsa–canned tomatoes, garlic, onion, green serrano chile, and cilantro–in your food processor or blender. To keep it chunky, use the pulse button. For their citrusy notes, I like the finger-size serrano chiles, though jalapeño chiles do just as well. The important part is that for a respectable tomato salsa, fresh chiles are essential.

Do you like your salsa not so hot, or spicy hot? For milder tastes, scrape out and discard the seeds and veins. For a bit more heat, include the seeds and veins.

Canned tomatoes equal quick and easy Mexican salsa. You can use regular or fire-roasted, diced or crushed. Continue Reading…

Creamy Mellow Miso Salad Dressing + 10 Salad Making Tips

Today I am sharing one of my favorite salad dressings. Creamy and thick mellow miso salad dressing to go with your every-day raw vegetable fix. To make it easy to get that veggie dose, I’m including tips for prepping all the ingredients so you’re ready to put together daily salads in a jiffy.

Mellow Miso Salad Dressing on one of our weekday salads

All-in-one lick tart, this easy-to-make mellow miso salad dressing is sweet, salty and umami. Simply whir white miso with rice vinegar, honey, oil, and a smidgen of green onion in a blender.

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