Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based cooking simpler and more delicious! Subscribe to receive my latest recipes by email plus other timely and helpful tips!
Cool & Crisp Salads for Hot Days 🥗
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Hi Reader, Since summer will be here in the blink of an eye, I've pulled together a handful of salad recipes that are perfect this time of year—fresh ingredients, simple prep, and plenty of flavor. First up, is a new recipe for Edamame Salad. It's the very definition of versatile! I dressed it with the ume plum vinegar dressing I shared last week, but it would be great with any flavorful, Asian-inspired dressing. Whether you're planning a picnic, a quick lunch, or just trying to eat more veggies, these salads are a good place to start! Refreshing Summer SaladsLike a cross between slaw and a bean salad, this colorful side is great for lunch or your next potluck. Or toss in some noodles or other cooked grain for a light meal.
This is my homemade take on the cold sesame noodles at Whole Foods. It's also inspired by my Vegan Sesame Noodles, but leans more in the direction of a veggie-loaded summer pasta salad.
With a tahini-harissa dressing, chickpeas, couscous, and crisp veggies. Delicious!
You'll love the contrast of briny olives and vegan feta with crisp cucumber, radish, and tomatoes. Parsley, red onion, and a 5-ingredient Mediterranean vinaigrette take it over the top.
This simple salad gets a spicy kick from sriracha. Come to think of it, this dressing would also be great on the edamame salad!
Sometimes nothing hits the spot like pasta salad with Italian dressing. This one puts a vegan spin on the classic and offers a lighter option with my oil-free Italian dressing.
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My Quiet Kitchen: Practical Vegan Recipes
Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based cooking simpler and more delicious! Subscribe to receive my latest recipes by email plus other timely and helpful tips!
Hi Reader, Have you heard of dill pickle pasta salad? I'm not 100% sure where it originated, but after a little research I think Holly of the food blog Spend With Pennies was the original creator (it's NOT vegan, btw). There are many versions online now, which tends to happen after a recipe goes viral. Usually they're made with plenty of chopped dill pickles and a mayo-based dressing. It's kind of like macaroni salad but doesn't necessarily use elbow macaroni. And other than some white onion,...
Hi Reader, I have a new sweet treat to share with you today, plus a few recipes for Memorial Day Weekend and the unofficial start of summer. ☀️ First, Banana Mug Cake! It's fluffy, sweet, delicious, and works with a variety of different flours and sweeteners. Try it with whole wheat pastry flour or oat flour for a healthy-ish breakfast treat. Or use "regular" flour and sugar for a more straight-forward banana cake vibe if that's what you're craving. Basically, it's like banana cake and banana...
Hi Reader, I have a new dinner recipe for you today! The next time you're craving something comforting, nourishing, and really easy to throw together, give this a try: Beans and Greens with Gnocchi! It’s a one-pan wonder made with pillowy gnocchi and that classic "beans and greens" magic we all love. Dried Italian herbs and Calabrian chili paste bring tons of flavor—and though it doesn't need cheese on top, anytime I have an opportunity to whip up a batch of my pourable vegan mozzarella, you...