A rich simmer of tomatoes, onions, earthy mushrooms, red wine and aromatic herbs. With just-tender red lentils and a generous pinch of red pepper flakes—a mouthwatering spicy red lentil pasta sauce. Toss into wide toothsome pappardelle noodles for this robust and satisfyingmeatless meal!
A delightful tangle of tender brown rice noodles, crisped tofu bites, crunchy red bell pepper, and green onions, all bathed in spicy red curry peanut butter sauce–step right up to Thai peanut noodles with golden tofu!
With oodles of texture and bright color, this is a recipe to make when you don’t know what to make. The bursting-with-flavor sauce–ginger, garlic, soy sauce, lime juice, spicy Thai red chili paste, and salty peanut butter–is the best part. Sooooo good…
Four ingredients, dark-roasted for flavor-boosting char, then whirled in the blender with a handful of verdant green cilantro, this smoky roasted green tomatillo salsa is traditional, authentic, and simple to make. To get salsa verde this good, it has to be homemade!
Roasting softens the tomatillos and heightens their lemony fruity sweetness. Grilled or broiled, you decide on how much magical smokiness to give your salsa, by roasting the ingredients lightly, or roasting until they just about blacken! You can see in the photos I went for dark char this round!
How many chiles you include, and whether or not you discard their seeds and veins, regulates the salsa’s spiciness. This recipe has you keep the seeds and veins intact, though feel free to cut those spicy parts out–your salsa will still have citrusy chile flavor, with less heat.
Drape honey and spice cream over caramel-marinated juicy pink fruit and put it under the broiler until it’s warm and browned for an absolutely delicious surprise of a dessert! A wealth of winter grapefruit inspired this pink grapefruit with burnt honey custard.
First, the pale pink citrus marinates in a simple caramel syrup for a couple hours or even overnight. Then whisk up a five-spice pastry cream with milk, honey and eggs just before you need it, or make it the day ahead. When you’re ready to serve, arrange the marinated grapefruit sections in a dish, swath the fruit with the cream, and do the brûlée thing to blister the custard to golden burnt. Soooo good!
Lusciously laced with warming cinnamon, ginger, and spicy pepper, these date and puffed rice cookies are unassuming little treats. With caramel-like naturally sweet dates and whole grain puffed brown rice cereal, you won’t find yourself with a cookie hangover!
Chewy and freaking flavorful, made with puffed brown rice, these cookies are both gluten-free and vegan. A gelatinous slurry and flax seeds bonds everything into the sliceable vegan dough. High fives to the genius who figured out that such a mixture of flax and water behaves a lot like an an egg!
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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