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!
This Creamy Pasta Salad Surprised Me!
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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, most of the recipes I've seen don't include any fresh veggies. 🤷🏻♀️ In my mind, pasta salad HAS to have some kind of veggies! Now here's where it gets weird—it also has cubed cheddar cheese tossed with the pasta and pickles. 😳 Don't worry. We're not adding cheese to ours! 😅 Now, because I LOVE dill pickles, I still thought the idea sounded great (just with a few vegan tweaks)... Dill Pickle Pasta SaladCarrots, cucumber, and red onion add color and crunch. The carrot is a nod to the orange cubes of cheddar in the original recipe. And cucumber is obviously the fresh version of dill pickles. Instead of using mayonnaise, we're making a quick, creamy dill pickle dressing from scratch. Once I tossed it all together and tasted it, I was blown away! It's creamy, tangy, fresh, and SO good—even if a little strange, too. 👉 Get the recipe: Dill Pickle Pasta SaladMore Creamy Pasta Tofu Pasta SauceVegan Ranch PastaThe Best Cauliflower Alfredo Explore more recipes:
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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, 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...
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...