Get my newest recipe via email:

Healthy Tangerine Julius Smoothie {vegan}

You could call it a tangerine almond smoothie, or a tangerine creamsicle drink–both names suggest the flavors going on here. But if you’ve ever tasted the creamy citrus-y vanilla-y trademark orange Julius, your mouth is already watering. This healthy tangerine julius smoothie is a healthful riff on the famous orange beverage.

Healthy Tangerine Julius Smoothie | Letty's Kitchen

Save to make later: Click here to PIN this Tangerine Julius Smoothie.

Continue Reading…

Christmas Lima Beans with Tomato and Celery

Large meaty Christmas lima beans with tomato and celery and garlic is a delicious stew-like vegan dish. My favorite way to serve these beans is over steamed brown rice and sautéed dark leafy greens.

Christmas Lima Beans with Celery and Tomato with rice and greens in white bowl ove
Continue Reading…

Black and Red Lentil Beer Soup

This vegan black and red lentil beer soup is quick to make, high-in-protein, plant-based, and tasty as all get out—an easy home-cooked meal. Mak in your pressure cooker or Instant Pot on those busy days.

Black and Red Lentil Beer Soup | Letty's Kitchen

With variations here and there, I’ve been making this hearty vegetarian soup since I was old enough to drink beer, about the same time I bought my first pressure cooker. Like all my soups, this lentil beer soup can be cooked in a pressure cooker. About 10 minutes of prep, 5 minutes to come to pressure, and 7 minutes in the pressure cooker–dinner in 30 minutes–wunderbar!

Continue Reading…

Homemade Pesto Potato Pizza

Homemade crust with a liberal smear of garlicky pesto, followed by red onion slivers that practically disappear into the dough, and melty Swiss cheese–tempting, right? But the best part of this pesto potato pizza is the potatoes–thinly sliced, gently sautéed, and layered on top of all the other goodies! This unique mouthwatering pizza is not to be missed!

baked Potato Pesto Pizza on wooden board cut in wedges

Save this recipe to make later–click here to PIN Pesto Potato Pizza.

Continue Reading…

Roasted Fall Vegetables with Tamari Tempeh

Colorful winter squash and earthy potatoes, aromatic onions, whole cloves of garlic and a generous drizzle of olive oil–simple! Roasted to tender caramelized golden doneness, here’s a main dish vegetarian meal full of nutritious fall vegetables and tamari-seasoned tempeh!

Roasted Fall Vegetables and Tamari Tempeh in red casserole dish ready to eat

The recipe for roasted vegetables is Robbie’s idea. Mine was to add the tempeh for protein and meatiness. There are no hard and fast rules about which vegetables to roast, “Use what you’ve got”, he says. As in, choose any variety of potatoes–purple, gold, red, or sweet. Red onion is pretty, but if yellows are what you have—go for it. Include plenty of orange—like winter squash, carrots, and sweet potatoes.

Save for later–Click here to PIN Roasted Fall Vegetables with Tamari Tempeh! 

Continue Reading…