Letty's Kitchen - Page 6 of 68 - A vegetarian and healthy dessert blog

Spicy Red Lentil and Mushroom Pasta {vegan}

Imagine–your skillet full of tomatoes, onions, mushrooms, and aromatic herbs simmering on your stove, wafting their mouthwatering essence, imagine your kitchen in flavor happiness. Picture too, the lucky eaters enjoying every tomato-y spicy morsel. The thing is, everyone wins with this spicy red lentil and mushroom pasta, cooks and devourers both!

This healthy, lighter and meatless pasta begs to be served in a large bowl, family style, and passed around the table. For a complete meal, pass a second big bowlful of crisp green lettuce with colorful veggies.
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Thai Peanut Noodles with Golden Tofu {Gluten free and vegan}

A delightful tangle of tender brown rice noodles, crisped tofu bites, crunchy red bell pepper, and green onions, all bathed in spicy red curry peanut butter sauce–step right up to Thai peanut noodles with golden tofu!

With oodles of texture and bright color, this is a recipe to make when you don’t know what to make. The bursting-with-flavor sauce–ginger, garlic, soy sauce, lime juice, spicy Thai red chili paste, and salty peanut butter–is the best part. Sooooo good…

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Roasted Asparagus with Cilantro Chimichurri Sauce

The bright green vegetable herald of spring, asparagus! Blister yours into dark golden tenderness and dress with a lemony fresh herb and olive oil blend–simple roasted asparagus with cilantro chimichurri sauce!

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Asparagus has always been a luxurious treat in my world, not everyday eating. You know, like for holiday dinners, or Sunday brunch. Asparagus, with a big drizzle of verdant green sauce–let’s just say that when the sexy spears are on sale, weeknight dinners around here have stepped up a notch.

Roasted asparagus with cilantro chimichurri sauce is such an easy vegetable dish and, gosh darn it, we deserve it! Continue Reading…

How to Make Roasted Green Tomatillo Salsa (Salsa Verde)

Four ingredients, dark-roasted for flavor-boosting char, then whirled in the blender with a handful of verdant green cilantro, this smoky roasted green tomatillo salsa is traditional, authentic, and simple to make. To get salsa verde this good, it has to be homemade!

Roasting softens the tomatillos and heightens their lemony fruity sweetness. Grilled or broiled, you decide on how much magical smokiness to give your salsa, by roasting the ingredients lightly, or roasting until they just about blacken! You can see in the photos I went for dark char this round!

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How many chiles you include, and whether or not you discard their seeds and veins, regulates the salsa’s spiciness. This recipe has you keep the seeds and veins intact, though feel free to cut those spicy parts out–your salsa will still have citrusy chile flavor, with less heat. Continue Reading…

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.

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