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My Quiet Kitchen: Practical Vegan Recipes

by Lori Rasmussen

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!

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Featured Post

Southern-Style Vegan Cornbread!

Hi Reader, Ah, for the love of cornbread! Is there anything better than a slice with beans and collard greens, soup, or chili? Heck, I even like it as an afternoon snack. In case you're not familiar, southern cornbread is savory, somewhat dry and crumbly (yes, here that's actually a good thing!), and highlights the flavor and texture of stone ground cornmeal. And this vegan version is as true-to-style as I've come across. Growing up in Alabama, cornbread was everywhere! From barbecue joints...

1 day ago • 1 min read

Hi Reader, Today I have a few last minute Mother's Day ideas for you, plus a collection of 21 Vegan Ice Cream Recipes! Let me know which flavor you want to try first. :) As always, feel free to hit reply and let me know what kinds of recipes you'd like to see more of in the coming months or if you have any questions. 💚 From classic favorites like chocolate and vanilla to exotic flavors like ginger maple miso and vanilla rose, there's something here for everyone... including plenty of...

9 days ago • 1 min read

Hi Reader, I have a delicious new pinto bean dish for you today plus a few recently updated recipes. From my kitchen to yours, I hope you enjoy! Vegan Charro Beans Frijoles Charros (AKA Charro Beans or Cowboy Beans), is a traditional Mexican dish of pinto beans simmered in a savory, rich broth typically made with various meats. My plant-based version incorporates smoky spices, tofu and vegan chorizo for tons of flavor. It's a delicious meal on its own, or serve as an appetizer or side with...

16 days ago • 1 min read

Hi Reader, Well, it looks like I get to eat my words today. 😅 In last week's email I shared this new date-sweetened oat ice cream. I mentioned how amazing the oatmeal trick is for ice cream (which is true), but I also said that I "couldn't imagine falling back on everyone's old standby - coconut milk." And then what did I do this week? I made coconut milk ice cream. 🤦🏻♀️ My intention was to re-test and photograph the oldest ice cream recipe on the blog - because updating old content is...

23 days ago • 1 min read

Hi Reader, If you've been a subscriber for a while, you probably know I have a thing for vegan ice cream... More specifically, a thing for using OATS to create super creamy, healthier, dairy-free ice cream! It's a trick I learned years ago from Miyoko Schinner's cookbook, The Homemade Vegan Pantry. And it works SO well, I can't imagine falling back on everyone's old standby - coconut milk. Flavors I've shared so far: vanilla-maple lemon pistachio butter pecan cranberry eggnog pumpkin This new...

30 days ago • 1 min read

Hi Reader, We are SO into this enchilada casserole right now. In fact, I've made it twice recently, and there's only one serving left from the last batch. I have a feeling Mark and I are going to fight over it tonight! :) This is actually an older recipe that I previously called "tortilla pie." It was baked in a deep dish pie plate, hence the name. I wanted to add new photos to show a larger casserole and update the post with a more appropriate name - enchilada casserole. You can easily make...

about 1 month ago • 1 min read

Hi Reader, Y'all know I love a good kitchen experiment. And creating a buttery tasting, plant-based spread is something I've dabbled with over the past year or so. 🧈 But each of my previous tests left something to be desired (specifically, fat). 😅 There are a surprising number of recipes online for oil-free vegan butter, using everything from cauliflower to cornmeal. And after sharing this slow cooker polenta recipe two weeks ago, I had a light bulb moment! Now, does this polenta butter taste...

about 1 month ago • 1 min read

Hi Reader, This super creamy polenta just might be my favorite thing I've eaten in a while! I do have a thing for cornmeal, though. So I guess it's not a surprise. Polenta has a reputation for being fussy and difficult to "get right" on the stovetop, but the slow cooker changes everything. It traps the moisture inside, slowly hydrating and softening the cornmeal to creamy perfection. This also provides the time needed for the flavors to really develop. And it's absurdly easy! Instead of...

about 2 months ago • 1 min read

Hi Reader, I am so excited to share this new cake recipe with you! And not just because it is GOOD. But also because I'm not sure I had it in me to test it one. more. time. 😂 It's funny how easily some recipes come together, while others.... 🫠 There are already plenty of vegan carrot cake recipes out there, but I wanted something slightly different. I wanted a combination of healthy-ish (no oil and less sugar), made with common ingredients, that still tastes decadent and luxurious, as cake...

about 2 months ago • 1 min read

Hi Reader, Do you enjoy crunchy snacks as much as I do? 🥰 Apparently, our brains love crunch, and eating crispy and crunchy textures actually boosts our mood! I remember learning this many years ago while attending a "Lunch And Learn" class at my workplace. The speaker was a dietitian who explained that it's not coincidence that many of the foods we associate with parties and "having a good time" are crunchy - think pretzels and chips. They literally make us feel happy. I've always been a...

2 months ago • 1 min read
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