Letty's Kitchen - Page 6 of 61 - A vegetarian and healthy dessert blog

Golden Polenta with Cannellini Beans and Mushroom Sage Gravy {vegan and gluten-free}

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…

Mexican Black Bean Soup with Poached Egg and Salsa

Gently seasoned brothy black beans with little crostini toasts and a perfectly poached egg floating on top, all finished with spoonfuls of red tomato salsa–this black bean soup with poached egg is one of the many reasons I adore Mexican cuisine.

This simple soup is inspired by a flavorful brunch dish I enjoyed a few years back in Mexico City. Next week I’m headed there again with girlfriends. Before we hop on the plane, I’m re-shareing the recipe.
Continue Reading…

Chocolate Honey Pie with Cinnamon Graham Crust

Deep rich chocolate, creamy with cashews and hinting of cinnamon, vanilla, and espresso, this dairy free chocolate honey pie with cinnamon graham crust is a new, better than ever, enhanced update of one of my long-time favorites.

Click here to PIN Chocolate Honey Pie with Cinnamon Graham Crust.

Vegetarian Rainbow Potato and Bean Tacos

Recently I shared how to cook pinto beans using a pressure cooker or Instant Pot. With all the gorgeous potato varieties at farmer’s markets and in the stores right now, I got to thinking about these potato and bean tacos. Besides, it’s taco Tuesday!

Soft golden corn tortillas, creamy smashed beans and steamed potato chunks. So many tasty possibilities.

Holy culinary crayons!! Today you’re seeing purple potato and pinto bean tacos, because I found the purple spuds at the farmer’s market and wanted to show them off. Whatever your heart desires, taco potatoes can be orange sweet potatoes, Yukon yellows, new reds, or russets–a palette awaits.

Click here to PIN Purple Potato and Bean Tacos.

Zucchini Mock Apple Pie with Oat Almond Crumble {vegan}

Here’s a surprise! A sweet pie with a cinnamon spiced zucchini pie filling! Baked in an easy whole-wheat press-in crust with a healthy “Dutch apple” crumble topping, this zucchini mock apple pie tastes like apple pie!

Just when you think fresh zucchini is over and out for the season, someone gives you a bag of zucchini from their garden, or maybe the one huge zucchini that grew well hidden amongst the foliage. What to do? Make dessert, a healthy mock apple pie using zucchini. I swear, if you didn’t tell them they wouldn’t know.

Click here to PIN Zucchini Mock Apple Pie with Oat Almond Crumble!