Letty's Kitchen - Page 6 of 59 - A vegetarian and healthy dessert blog

Lentil Spinach Keema and Saffron Rice {vegan, gluten free}

A dose of curry spice simmered with earthy brown lentils, tomatoes and thin green spinach ribbons–that would be this savory vegan lentil spinach keema and saffron rice. There is one ingredient in the simmer that I didn’t say–it’s a surprise!

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Kale and Kalamata Olive Turnovers

Leafy green kale, briny olives and salty cheese tucked inside pastry, but not the pastry you would expect, these kale and Kalamata olive turnovers are made with egg roll wrappers! Using paper-thin purchased dough sheets means plenty of flavorful filling and a delightful oven-crisp crust.

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How to Make Preserved Lemons

Preserving Lemons is easy! All you do is cut washed lemons in quarters, saturate them with kosher salt, and smash them in a clean jar! Let them naturally ferment on the counter for several days and up to 3 weeks. Stir bits of lightly salty bright preserved lemon into soups, greens, grains, and more–your taste buds will be delighted!

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Honey Chocolate Zucchini Muffins

Double chocolate, with both cocoa powder and chocolate chips, they hold their own in the chocolate department. The zucchini, you wouldn’t guess it’s even in the recipe, yet it’s the zucchini that makes them moist. Naturally sweetened with honey and nutrition-bumped with whole wheat flour, these chocolate zucchini muffins are rich enough to qualify as cupcakes!

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Strawberry Ice Cream Pie {vegan, gluten-free, naturally-sweetened, Paleo-friendly}

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!