Aren’t these colors stunning? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!
Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!
Raise your hand if you love luscious gooey chocolate-y brownies. Then these dark chocolate pecan speckled treats are for you! They’re especially heaven-sent if you’re aiming to keep your food plant-based and wheat free. Ta-da—vegan gluten free chocolate pecan brownies!
This is an easy 2-bowl recipe. All you need are the 2 bowls, a hand whisk, a pan to bake them in, and a rubber spatula to scrape all the lick-able chocolate batter into the pan.
Bursting with color and flavor–bright citrus, ripe avocado, roasted pecans, and sherry vinaigrette, sweet, spicy, creamy, and crunch–you absolutely want this arugula salad with clementines and maple pepper pecans!
As the weather gets hotter, we’re not much into turning the oven on for toasting a few nuts. No problem here–these caramelized crunchy peppery pecans are pan roasted, stovetop. Just stir the nuts around in a hot heavy-bottomed skillet with maple syrup, a bit of coconut oil, and plenty of freshly ground black pepper. They toast up beautifully!
While the nuts cool into their crunchiness, whisk up a light tangy-sweet dressing out of sherry vinegar, maple syrup, a titch of Dijon mustard, and extra virgin olive oil. The sherry vinegar’s robust almost-caramel toasted nut flavor accents the peppery arugula, sweet mandarins, and oh—those pecans!
Hold on to your sombrero! You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalapeño chile, black beans and lots of melty cheese, rolled up in soft corn tortillas, and covered in colorful rich sauce, this is winning Mexican food. ¡Olé!
The delicious combination of healthy ingredients and two authentic sauces–everything comes together in one beautiful casserole, this festive vegetarian recipe. Everyone who tastes these enchiladas gives them a big thumbs up.
Bring on the chips! And give those chips a tasty dip–this fresh, fruity, not-to-spicy salsa. For the quickest and easiest homemade Mexican salsa, use canned tomatoes, but if you have a little time and fresh tomatoes are seasonally abundant, go with the fresh.
Just five straightforward ingredients, tomatoes, garlic, onion, green serrano chile, and cilantro, mixed using the pulse button on your food processor or blender, make this delicious chunky homemade salsa.
For a respectable tomato salsa, fresh chiles are essential. Choose the finger-size serrano chiles for their citrusy notes, although jalapeño chiles make excellent tomato salsa too. For milder tastes, scrape out and discard the seeds and veins. For a bit more heat, include the seeds and veins. Continue Reading…
Hello and welcome!
I’m Letty.
I create meatless and plant-based recipes with seasonal whole foods, just for you! My wish is to inspire you, to help you cook food that's both healthy and delicious!
More about me...
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