Letty's Kitchen - Page 3 of 66 - A vegetarian and healthy dessert blog

Kale and Kalamata Olive Turnovers

Leafy green kale, briny olives and salty cheese tucked inside pastry, but not the pastry you would expect, these kale and Kalamata olive turnovers are made with egg roll wrappers! Using paper-thin purchased dough sheets means plenty of flavorful filling and a delightful oven-crisp crust.

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How to Make Preserved Lemons

Preserving Lemons is easy! All you do is cut washed lemons in quarters, saturate them with kosher salt, and smash them in a clean jar! Let them naturally ferment on the counter for several days and up to 3 weeks. Stir bits of lightly salty bright preserved lemon into soups, greens, grains, and more and your taste buds will be forever delighted!

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Honey Chocolate Zucchini Muffins

These chocolate zucchini muffins are rich enough to qualify as cupcakes! With both cocoa powder and chocolate chips, they hold their own in the chocolate department. The zucchini, you wouldn’t guess it’s even in the recipe, yet it’s the zucchini that makes them moist. Naturally sweetened with honey and nutrition-bumped with whole wheat flour, these chocolate treats could be in your decadent breakfast and healthier treat repertoire!

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Strawberry Ice Cream Pie {vegan, gluten-free, naturally-sweetened, Paleo-friendly}

Berry bright, sweet and rich, and seriously good for you! Just four healthful ingredients–strawberries, dates and cashews blended together for the filling, then frozen inside a press-in crust of almonds and dates! This is the best strawberry ice cream pie ever!

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Pressure Cooker Instant Pot Butternut Squash Pozole

Sweet buttery squash in a rich chile-seasoned tomato broth, with creamy pink pinto beans and white hominy corn, all enlivened with an array of colorful garnishes, this healthy vegetarian butternut squash pozole is bursting with spicy flavor and toothy texture!