Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based cooking simpler and more delicious! Enter your email address below to receive my free weekly emails.
NEW: Creamy Slow Cooker Polenta
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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 constant stirring over the stove top, just swing past the Crock Pot a few times to stir. That's it! For breakfast, enjoy a plain bowl of warm polenta, or spruce it up with sautéed greens and tempeh bacon. Yum! For dinner, polenta is the perfect base for hearty dinner bowls. Add your favorite roasted veggies, beans, and some baked tofu, BBQ soy curls, seitan ribz or pepperoni.
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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! Enter your email address below to receive my free weekly emails.
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...
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...
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...