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: Homemade Tortilla Chips + Dips!
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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 sucker for crunchy foods, and tortilla chips are #1 on my list!! 🙌 But with the price of a bag of chips these days 🫣 PLUS all of the oil and salt, sometimes you need to take matters into your own hands. But don't worry, making healthier chips at home is seriously easy! The recipe includes air fryer and oven instructions plus ideas for seasoning your chips.
For DippingFollow My Quiet Kitchen |
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...