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Curried Brown Rice and Veggie Salad with Toasted Cashews

Aren’t these colors stunning? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Curried Brown Rice and Veggie Salad with Toasted Cashews | Letty's Kitchen

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Vegan Gluten Free Chocolate Pecan Brownies

Raise your hand if you love luscious gooey chocolate-y brownies. These dark chocolate vegan gluten free chocolate pecan brownies are definitely that, plus, if you’re aiming for plant-based and wheat free lucious gooey brownies,  ta-da— I made these just for you!

Vegan Gluten Free Chocolate Pecan Brownies | Letty's Kitchen

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Arugula Salad with Clementines and Maple Pepper Pecans

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

white plates with Arugula Salad of Clementines, avocado and Pecans

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

Have you ever noticed that many Mexican dishes feature red, green, and white colors, mimicing the stripes in Mexico’s flag? For instance, these mouthwatering enchiladas waving red sauce on one side and green sauce on the other, with creamy white drizzles down the middle. ¡Viva Mexico!

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Homemade Mexican Tomato Salsa

Bring on the chips! And give those chips a tasty dip–this fresh, fruity, not-to-spicy salsa. For the quickest and easiest homemade Mexican salsa, use canned tomatoes, but if you have a little time and fresh tomatoes are seasonally abundant, go with the fresh. 

Homemade Mexican Tomato Salsa | Letty's Kitchen

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Just five straightforward ingredients, tomatoes, garlic, onion, green serrano chile, and cilantro, mixed using the pulse button on your food processor or blender, make this delicious chunky homemade salsa. Continue Reading…