A nutritious blend of bright clean vegetable flavors, this verdant velvety soup is made with an unusual pear-shaped light green squash, chayote. Creamy smooth with a gorgeous pale green color, you will find chayote chile soup hard to resist!
Let’s talk soul-satisfying comfort food that’s super easy to put together–these chile relleno enchurritos! All you do is spread flour tortillas with refried beans, then roll them around mild green chiles stuffed with a wedge of cheese. Arrange the rollups in a casserole dish, bathe in red enchilada sauce and bake!
This week, while magazines, newspapers, food bloggers, and Pinterest arm us with Thanksgiving recipes, we’re going afield with homemade pizza, caramelized mushroom arugula pizza bianca!
Who can resist an eatable platter, like a thin crispy whole wheat crust, topped with golden-sautéed mushrooms, fresh goat cheese, crunchy walnuts, garlicky olive oil, and a tangle of peppery arugula?
Did you notice I didn’t say anything about tomatoes? Right, nary a tomato in sight on this pizza. In pizza talk, when pizza isn’t topped with tomato sauce or tomatoes, it’s a “white” pizza, in Italian, pizza bianca.
Drizzle cooked corn polenta with olive oil and bake until almost crisp, then top the golden little squares with something really delicious like a creamy vegan mushroom sauce and tender-smooth protein-rich white beans, and you’ve got this golden polenta with cannellini beans and mushroom sage gravy!
The veggie gravy features sautéed meaty umami mushrooms, sweet onions, garlic and gently pungent sage. To that, stir in vegetable broth, creamy sweet sesame tahini and the cannellini beans. Ta-da–you’ve made an aromatic vegan gravy, a savory sauce that’s as delicious with mashed potatoes as it is with polenta! Last Thanksgiving my niece make the mushroom gravy to go with our vegan mashed potatoes. Continue Reading…
Brothy black beans, gently seasoned, with perfectly poached eggs floating on top of little crostini toasts, finished with spoonfuls of red tomato salsa! This black bean soup with poached egg is one of the many reasons I adore Mexican cuisine.
In a few days I’m headed to Michoacan Mexico with girlfriends. My mouth is already watering thinking about the food! It seems like a perfect time to re-share this simple soup inspired by a flavorful brunch dish I had a few years back. Continue Reading…
Hello and welcome!
I’m Letty.
I aim to inspire your cooking with delicious meatless and plant-based recipes using seasonal and healthy whole foods!
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