Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based eating easier and more delicious! Subscribe to receive my latest recipes by email plus other timely recipes and helpful tips!
NEW Dressing to Spice Up Your Salads
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Hi Reader, You might remember the Antipasto Bean Salad I shared a few weeks ago. While testing that recipe, I always had a jar of pepperoncinis in the fridge. Mark and I started reaching for them every time we made a salad (the Big Picture Foods pepperoncinis are especially good). The more of those cute little fermented peppers I ate, the more I wanted. That's when I realized it was time to turn my new obsession into a salad dressing. π₯ βCreamy Pepperoncini Dressingβ
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Comment of the Week β ~Lori Follow My Quiet Kitchen:β |
βMy Quiet Kitchen: Simply Delicious Vegan Recipes
Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based eating easier and more delicious! Subscribe to receive my latest recipes by email plus other timely recipes and helpful tips!
Hi Reader, The two ebooks I've been working on since May are finally finished. WooHOOO! π₯³ π You can find them here: e-cookbooks I'm especially excited about the two new hard cheeses. They're steamed and use a combination of nuts & potato starch. No coconut oil, agar, OR kappa carrageenan needed. After all of the experimenting, I love that the winning method ended up being one of the easiest, too! Just blend, pour into a mold, steam for 30 minutes, and refrigerate overnight. The cheddar is...
Hi Reader, A few months ago I mentioned I had plans to create a few new recipe ebooks. Well, I have two almost finished (ice cream & cheese). I should feel good about this, but y'all, I'm so far down the cheese-testing rabbit hole, I don't know if there's a way out! I really wanted to create a few brand new recipes for the ebook. But apparently, βa few new recipesβ is my brainβs way of saying, βLetβs spend 2 months making 47 versions of the same thing.β π Basically, the cheese is now testing...
Hi Reader, I have to admit, I'm not the kind of person who responds well to too much structure. Tell me exactly what I'm supposed to eat every day, and I immediately want to rebel. π I like the kind of meal prep that allows for "going with the flow." Much of the time that means preparing basics that go with everything, like rice, baked tofu, and tahini dressing. Occasionally I find myself in the mood for something specific, a full-meal kind of recipe that I KNOW I like (and never grow tired...