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!
NEW & Improved! Coconut Milk Ice Cream!
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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 something we bloggers have to do. It's a coconut ice cream infused with fresh ginger. And for 5 1/2 years, it was the only coconut-based ice cream recipe on the site! But now that I have an ice cream maker with a built-in compressor, it's much easier to whip up a quick batch of ice cream! So I figured I'd replace those old blurry photos and improve the overall quality of the post. Then the problem-solver in me took over and couldn't resist figuring out how to make coconut ice cream better. From choosing the right brand of coconut milk to incorporating a natural emulsifier that acts as a replacement for egg yolks, there are a few small things that make a huge difference! It's smooth and creamy and totally decadent! Seriously, it's like whipped cream meets ice cream. It's so rich even Mark only eats a proper 1/2 cup serving at a time. 😂 If you knew the way my husband can eat ice cream, you'd understand what a big deal that is. And there's no cooking involved! Simply blend and churn or follow one of the no-churn methods included! 🍦
Meal prep ideas for the week:Follow 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! Subscribe to receive my latest recipes by email plus other timely and helpful tips!
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...
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...
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...