Berry bright, sweet and rich, and seriously good for you! Just simple healthful ingredients–strawberries, dates and cashews blended together into the filling that goes in a frozen press-in crust of almonds and dates! This is the best strawberry ice cream pie ever!
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!
Alert! This Mexican-flavored spaghetti squash with chile-spiced pinto beans causes purring noises while eating. Really. I’ve heard those contented purrs from across the dinner table! Brick-red chile-spiced beans and golden spaghetti-like strands–this is a gorgeous purr-worthy vegetarian meal.
When cooked, the insides of the oval yellow squash can be separated with a fork into yellow strands that resemble thin spaghetti pasta. Yay for vegetable spaghetti! It’s a perfect low calorie, low carbohydrate vehicle for most any sauce you would serve with pasta. This is my favorite way to eat spaghetti squash!
A nutritious blend of bright clean vegetable flavors, this verdant velvety soup is made with an unusual pear-shaped light green squash, chayote. Creamy smooth with a gorgeous pale green color, you will find chayote chile soup hard to resist!
Let’s talk soul-satisfying comfort food that’s super easy to put together–these chile relleno enchurritos! All you do is spread flour tortillas with refried beans, then roll them around mild green chiles stuffed with a wedge of cheese. Arrange the rollups in a casserole dish, bathe in red enchilada sauce and bake!
Hello and welcome!
I’m Letty.
I aim to inspire your cooking with delicious meatless and plant-based recipes using seasonal and healthy whole foods!
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