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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!

Lasagna Minestrone Soup with Lentils and Kale

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 on plate | Letty's Kitchen

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!

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes | Letty's Kitchen

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.

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Vegan Shepherd’s Pie with Savory Mushroom Gravy

Rich vegetables and vegetarian gravy baked under a golden garlic mashed potato blanket, this dish warms both tummy and soul. Vegan shepherd’s pie with savory mushroom gravy is stick-to-your-ribs hearty comfort food at its finest.

Vegan Shepherd’s Pie with Savory Mushroom Gravy | Letty's Kitchen

Like a cross between a pie and a casserole, shepherd’s pie was first an economical way to use up leftovers–simply dibs and dabs of meat mixed with gravy, topped with mashed potatoes, and baked  until the potato “crust” turns golden.

In this meatless rendition, cook an entire bulb of garlic with the potatoes, either in a steamer or Instant Pot pressure cooker. The potatoes and garlic practically fall apart and the garlic mellows so its presence is practically undetectable. With olive oil, salt, and some of the cooking water, they easily mash into smooth, creamy potatoes. Continue Reading…

Potato Chickpea Curry with Pineapple (Vegan and Gluten-free)

Generous in buttery toasted cashews and healthful turmeric, positively bursting with zingy ginger and garlic flavors, this colorful potato chickpea curry with pineapple is an outrageously delicious curry that gathers blue ribbon praises from family and company every time you bring it to the table!

Potato Chickpea Curry with Pineapple | Letty's Kitchen

Last week here in the mountains, the foliage colors were as intensely brilliant as this vegetable curry. This week, the wind ruthlessly strips those bright yellow aspen leaves from their branches. Leaves blowing and falling around like it’s raining gold, curry gold. So beautiful…

Several summers ago, Robbie and I spent 18 days with good friends on a self-supported Grand Canyon river trip. We all took turns cooking, and our kitchen team was on duty the last dinner of the trip. We fed everyone this spicy sweet potato chickpea curry along with quick-cooking quinoa. Continue Reading…