These honey hemp bars truly sparkle with goodness. Crunchy, crispy and chewy, made with light-as-air puffed brown rice. Mix the puffed rice with buttery-rich pecans, and sesame, pumpkin and hemp seeds,and nutritious flax. These bar cookies pack a whole lot of healthy love.
Sautéed cauliflower and onions whisked into polenta and baked, served with salty tender-crisp asparagus and toasted hazelnuts, this polenta cauliflower torta is simple Italian comfort food turned elegant.
Sautéed cauliflower florets and sweet onions give the rustic polenta a creamy lighter moistness and amazing flavor. Spread the hot polenta and vegetable mixture in a cheesecake springform pan (affiliate link) and bake to a golden brown crisp-edged torta. While it’s baking, roast the asparagus and toast the hazelnuts.
This quick-to-make vegetarian pantry chile call for what I’d normally say is too many cans. But you know what, it’s nice to a have a pantry full of healthy canned food at the ready. Even if you’ve never boiled water, you can make this easy meatless chili.
This vegetarian pantry chili starts with chopped onions sautéed until soft. While the onions cook, you drain and rinse the contents of 3 cans, one each of black, pinto, kidney beans. Keep going–open a can each of hominy corn, diced green chiles and diced tomatoes, plus a can (or jar) of salsa.
Penne pasta with mixed greens, sun-dried tomatoes, and toasted walnuts–this pasta comes together in a jiffy. With a few pantry ingredients and a bunch or clamshell of leafy greens you’ve got the makings of a healthy vibrant one-dish meal.
Granted, leafy greens aren’t technically a pantry ingredient. Like many, out of respect for fellow humans, we’re making a point to stay home these days, doing our part to lessen coronavirus-19 spread. Shopping smart, just once a week, a variety of fresh green vegetables go in the cart.
Give yourself a gift of sunshine, a tempting bowl of hot vegetarian Greek lemon egg soup with orzo! This unique flavorful soup works like magic. It’s so light and lemony, you’ll feel like you’ve landed yourself in sunny summer, in the shade of a lemon tree.
No kidding! Tangy with fresh lemon, busy with sweet leeks, carrot bits, and that tiny rice-shaped pasta, this soup takes you tropical, wherever you set your table.
Avgolemono, Ahv-goh-LEM-moh-noh, (the letter G is silent), is a classic Greek soup made from broth (traditionally chicken broth), egg yolks, and lemon juice. Translated from Greek, avgolemono literally means egg and lemon.
Hello and welcome!
I’m Letty.
Here you'll discover healthy meatless and plant-based recipes made with seasonal whole foods, all with the goal to inspire your cooking!
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