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!
NEW: Ume Plum Vinegar Dressing 2 Ways!
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Hi Reader, Are you familiar with umeboshi plums? They're a traditional Japanese pickled food with a very salty and sour flavor. Historically, umeboshi has been consumed for medicinal purposes, to balance acidity in the body. I was first introduced to those cute little pickled plums as a kid, back when my mom followed a macrobiotic diet. At the time, I didn’t fully appreciate their intense, salty-sour kick. The fact that she encouraged me to eat them when I was sick probably didn't help either. You know how that goes—ick by association. But grown-up me totally appreciates the unique flavor of pickled plums AND their briny sidekick, ume plum vinegar. Ume vinegar isn't actually a true vinegar. It's the brine used to pickle the plums, and it packs just as much intense flavor! It's great for sauces, dressings, and marinades because it adds depth, saltiness, and layers of acidity, without needing much else. In other words, fewer ingredients but big impact. In the vinaigrette recipe I'm sharing today, the ume comes across as sharp and sparkly. In the tahini version, it cuts through the nutty richness with perfect tang. Ume Plum Vinegar Dressing 2 Ways
Later this week I have a fresh and light edamame salad recipe coming your way. It's delicious dressed with either one of these! More Sauces You'll Love
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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...