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: Plant-Based Buttery Spread
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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 and behave exactly like regular vegan butter? Well, no. It's much too low in fat and can't be used as a 1:1 swap in baking. BUT it is a wholesome, delicious alternative that you can schmear on bagels, spread corn on the cob and dollop on baked potatoes. 🥔🌽🥯🥖 I even like to heat it up and toss it with pasta! No palm oil or coconut oil and only 1.5 g fat and 25 calories per 4 tablespoons. Compare that to 11 g fat and 100 calories per ONE tablespoon of vegan butter. Wowsa. Anyway, whether you follow an oil-free diet or not, it's always fun to have a healthy new way to add flavor! Oil-Free Buttery Spread
Weekly Recipe PicksConnect with
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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...