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!
What I've been up to in the kitchen lately...
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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, “a few new recipes” is my brain’s way of saying, “Let’s spend 2 months making 47 versions of the same thing.” 😂 Basically, the cheese is now testing ME. I'll have one that looks beautiful but doesn't taste right. Another will taste great but have weird texture. And every time I think I'm super close with one variety, I'll make a small tweak and something else goes wrong. It's bizarre, honestly, and a little embarrassing. 😅 I probably should have given up, but now I've invested so much that I can't! As I head back into the kitchen, I thought I’d share a few of our old standbys that never disappoint. 🧀 Vegan Feta CheeseBlanched almonds and tofu come together in this creamy, crumbly, and briny feta.
Mozzarella Two WaysI made stuffed crust pizza last week for the first time in a while. Forgot how much fun it is!
The Best Pimento Cheese!Golly, it's good. Maybe my most-loved cheese ever.
Side note: If you're new to the world of vegan cheese or have ever wondered why so many recipes call for refined coconut oil, I can tell you exactly why. It's because it makes things EASY. It addresses several issues at once, like firmness, creaminess, meltability, and mouthfeel. But don't worry, I've heard you loud and clear. I know many of you would rather skip the coconut oil, and that's exactly why I've been spending so much time testing other methods. Easier said than done, as it turns out! 😅 Till next time, I hope you're having a good week! ~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, The two ebooks I've been working on since May are finally finished. WooHOOO! 🥳 🙌 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, 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. 😅 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...
Hi Reader, Have you ever made a recipe, taken a bite, and thought, Hmm. It's not bad? Before deciding I'm disappointed, I like to ask myself: What does this need? Because it's true, we all have different taste buds and preferences. What's perfectly seasoned to one person might taste bland to another. One person might want more acidity, while another wants more salt or spice. Sometimes, a recipe doesn't need to be scrapped... it just needs a little adjustment! 👉 Here are a few things to try...