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.
The dinner recipe we can't get enough of
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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 a half batch, if you don't need such a large amount, and customize the ingredients to fit your needs. It's pretty much as versatile as recipes get! I included different cheese options, in case you want to go the homemade, oil-free route. Or you can use store-bought products for convenience. It's SO delicious and satisfying. Perfect comfort food, if you ask me!
Other dinner recipes we're into lately... Recipes I'm testing this 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! 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...