Letty's Kitchen - Page 5 of 70 - A vegetarian and healthy dessert blog

Vegetarian Greek Lemon Egg Soup with Orzo

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.

Click here to PIN Vegetarian Greek Lemon Egg Soup with Orzo!

Date and Puffed Rice Cookies {vegan and gluten-free)

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!

Click here to PIN Spicy Date and Puffed Rice Cookies!

Lasagna Minestrone Soup with Lentils and Kale (Instant Pot pressure cooker)

Minestrone! We’re talking hearty soup, soup loaded with earthy beans, tender noodles, and leafy greens. In Italian, minestrone translates to “big soup”, a slurp-able healthy meal, a super adaptable soup recipe. Follow this easy basic recipe for lasagna minestrone soup with lentils and kale and learn how to personalize your own big minestrone soup!

Vegetable minestrone is hands down, my go-to soup. First, because our pantry always holds some sort of pasta, several varieties of beans, and a can of diced tomatoes. Continue Reading…

Almond Cranberry Thumbprint Cookies {vegan}

Standing here in front of the keyboard, thinking about how to describe these pretty little gems to you, on comes a crushing case of writer’s block. All I can think of is going to the kitchen and helping myself to a couple more of these addicting almond cranberry thumbprint cookies. Help!

Almond cranberry thumbprint cookies are some of the easiest holiday cookies to make–7 ingredients dirty just 2 bowls, one for maple syrup and oil, another for the flours, cinnamon, and salt. The finger indents are filled with cranberry jam, which is simply a thickened cranberry sauce. Continue Reading…

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes

Happy muffintalk Monday! Today’s muffins are breakfast muffins, vibrant easy-to-make healthy Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes!

A mix of eggs, fresh veggies, and salty cheese, cooked, sort of poached, in individual cups–call them savory personal custards. And guess what? They’re cooked in the Instant Pot pressure cooker.

CLICK HERE to Pin Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes.