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, 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...