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 Ebooks Are Here!
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Hi Reader, The two ebooks I've been working on since May are finally finished. WooHOOO! 🥳 🙌 You can find them here:
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 mellow, rich, nutty, and surprisingly complex. 🧀The pepper jack is a flavorful and fun pepper party in your mouth. 🌶️ There's also a new smoky walnut dip and beer cheese with white beans. The ice cream ebook has all of my ice cream recipes in one place, plus several toppings like chocolate sauce, candied nuts, and date caramel. One last important note:
Members get 40% OFF ebooks!
👉 So if you've been thinking about joining, do that first. You'll receive a welcome email with discount links to use.
Otherwise, you can find them here, or use the links below to purchase. If you have any questions at all, just hit reply. Happy to help! ~Lori
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My 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, I'm surprised this recipe didn't happen sooner considering how much I love both chili and cornbread. Over the past week I made this casserole twice, back-to-back, and we enjoyed every single bite! I love that it's easy to customize, so satisfying, and reheats beautifully. I hope you love it, too! Chili Cornbread Casserole Get the Recipe 📌 Save it on Pinterest: Save Pin Comment of the Week "These muffins came out great! Moist, not crumbly, and very tasty. I used 1/2 cup of chopped...
Hi Reader, Are you a pie person? I wasn't really, until I figured out how to make an easy, more wholesome kind of pie crust. 🙌 While I’m not above grabbing a vegan-friendly store-bought crust in a pinch, I have to admit, making your own is definitely more satisfying! Over the years I’ve developed a few “not-so-traditional” crusts — from my go-to almond flour version to a nut-free spin with sunflower seeds, and even a cozy press-in crust that tastes like oatmeal cookies. I’ve shared a few...
Hi Reader, I've made vegan pecan pie all kinds of ways over the years. So I decided it was time for some bars, and I wanted them to be oil-free, similar to this pecan pie recipe. But I also wanted them to taste more decadent, with an extra gooey and sweet filling that will wow whoever you decide to share them with this holiday season. I wasn't prepared to find these as irresistible as I did! I've made them twice in the past week, and ate more than I care to admit. 😅 With just 11 ingredients...