Lexi Harrison

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I founded Crowded Kitchen in 2017 with a mission to create and photograph plant-based recipes that my entire family could enjoy. Since then, we've worked with dozens of brands—vegan, gluten free, both, or neither—to create and photograph recipes that showcase their products.

Location Michigan
Country United States of America
Member Since AUGUST 02, 2021
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No Bake Chocolate Raspberry Tart 😍🍫#ad | This tart is made with just 6 ingredients and it’s SO easy to make! It’s made with a chocolate cookie crust + a silky smooth chocolate ganache filling sweetened with @dominosugar Golden Sugar + fresh raspberries. Did we mention it’s also dairy free?! We love using Domino®️ Golden Sugar, which is a delicious, less-processed sugar (compared to white granulated sugar). It has a mild molasses flavor and a beautiful golden color, and you can use it cup-for-cup in any recipe where you’d use regular white sugar! It’s also now available in the Midwest (yay!) So go pick up a bag and get baking! This tart is one of our go-to recipes for entertaining. It’s so easy to customize with different cookies in the crust and different toppings. Another favorite version of mine is one with a salty pretzel peanut butter crust + chocolate peanut butter filling. So good! Bookmark the recipe below: 22 chocolate sandwich cookies 1/4 cup melted nondairy butter or coconut oil 2 13.5oz cans full fat coconut milk, ONLY use the top layer of fat/cream (or 1 cup heavy cream) 1/2 cup Domino®️ Golden Sugar 12 oz semisweet chocolate, chopped 1/4 teaspoon salt 1 pint fresh raspberries Add the cookies and butter to a food processor and pulse until it forms a fine crumb mixture. Press the crust mixture into a 9-inch tart pan with a removable bottom. Place in the freezer. Scoop out the top layer of fat/cream from both cans of coconut milk. Add the coconut cream and sugar to a small saucepan over medium heat. Heat until the sugar is dissolved, stirring often, and the mixture is just starting to simmer. Add the chopped chocolate and salt to a large bowl. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel and let sit for 2 minutes, until chocolate is melted. Whisk until completely smooth. Pour the filling into the prepared crust. Top with raspberries, gently pushing them into the filling. Return to fridge for 4 hours to set, then slice and serve. You can find lots more info about this recipe on our website - link in bio! #dominosugarpartner #dominosugar #gogolden

Homemade Carrot Gnocchi 😍🥕 Believe it or not, you can make delicious homemade gnocchi with carrots instead of potatoes! It’s absolutely delicious and you only need 4 ingredients: flour, salt, egg and carrots. We like to crisp up the gnocchi at the end in a brown butter sage sauce, but it’s also great with pesto! (Carrot top pesto, specifically!) Bookmark the RECIPE below and try it soon! 1 lb(450g) carrots 2 cups (250g) tipo 00 flour (or all purpose flour) 1 egg yolk 1 teaspoon kosher salt Wash, peel, and steam or boil carrots for 15-25 minutes, until fork tender. Drain carrots completely and pat dry with a kitchen towel, removing as much moisture as possible. Mash, rice, or food process/blend your carrots, and let the steam evaporate and wait until the carrots are just warm, not hot. Combine the carrot puree, egg yolk, salt and flour with a fork, and then with your hands. Knead gently just until the dough comes together. Don’t overwork the dough and don’t add extra flour - it should be slightly sticky. Cover the dough and let rest for 10-30 minutes. Divide the dough into quarters, and then divide each quarter into quarters for 16 pieces total. On a floured surface, roll each piece into a log about 1/2” thick, then cut the gnocchi into 1/2” pieces. Bring salted water to a simmer/light boil, and cook until gnocchi begin to float, about 2-3 minutes. Wait 30 seconds after they are floating before straining. Sauce with your favorite pasta sauce right away or combine a half batch of gnocchi with 3 tbsp butter and 10 sage leaves. Let the butter brown then add in the gnocchi, cooking until slightly crispy, about 5-8 minutes. Questions about this recipe? Let us know in the comments!

This burrata & grilled vegetable sandwich is my ideal lunch 😍🥪🔥#ad | It’s all sandwiched between ciabatta bread slathered with pesto on one side and @tabasco Sweet & Spicy Sauce on the other! We’ve been drizzling this sauce on everything – it’s mild enough that you can even use it as a dipping sauce. It elevates otherwise boring grilled vegetables into a delicious lunch that I can’t get enough of! Here’s what you need to make it: Ciabatta or other bread of choice 3 tbsp pesto 2 tbsp @tabasco Sweet & Spicy Sauce 4 oz burrata ¼ cup roasted or grilled tomatoes 1 red bell pepper, grilled 4-6 thin slices zucchini, grilled 3-4 thin slices eggplant, grilled Arugula tossed in olive oil, salt & a squeeze of lemon juice Grill vegetables and let cool. Lightly grill the bread. Spread pesto on the bottom slice of bread and sweet and spicy sauce on the top slice. Top with burrata, tomatoes, bell pepper, zucchini, eggplant and arugula. Slice in half and enjoy!

Episode 12 of Infuse Your Booze: Cherry Bounce 🍒 You’re going to need 3 months to make a batch of this Cherry Bounce – get it going today so you can enjoy it for the holidays! Cherry bounce is a sweet liqueur made with cherries, sugar and typically brandy or bourbon. Some people also add in spices, like cinnamon, nutmeg, allspice and cloves. It’s considered North Carolina’s unofficial signature drink, and it’s said to have been George Washington’s favorite! We’re making ours with tart cherries for some extra zing (although dark, sweet cherries are most common), honey instead of white sugar and brandy. You can really customize it however you’d like! Here’s our recipe: 1 fifth (750ml) Brandy, Whiskey/Bourbon or Vodka 12-14 oz pitted cherries (fresh or frozen) 1.5-2 cups honey (or sugar) Combine all ingredients in a large glass jar. (Ours is a 1.5 liter jar and it fits everything perfectly. Link for the jar is on our Amazon page in our bio!) Shake well to distribute the ingredients. Store in a cool, dark place for 2-6 months before straining. And yes, you can eat the cherries after! They’re delicious on ice cream or on cakes. Stay tuned for part 2 in December and let us know if you have any questions!

Fall Sangria with spiced apple cider ✨🍎🥂 The ideal cocktail recipe for entertaining! Crisp, refreshing and easy to make. (To make it even easier, you can skip the spices and just use plain apple cider. It’s still delicious!) RECIPE: 🍎 2 1/2 cups apple cider 🍎 OPTIONAL: a few pieces of fresh ginger, 2-3 cinnamon sticks, 2-3 whole cloves, 1-2 cardamom pods, 1 star anise 🍎 2 honeycrisp apples, diced 🍎 1 orange, sliced into small segments 🍎 3/4 cup apple brandy (or regular brandy) 🍎 1 bottle white wine (Pinot Grigio or Sauvignon Blanc) 🍎 8 oz ginger beer Add the apple cider to a small saucepan with all of the spices. Bring to a simmer for 10 minutes, then let cool. Strain the cider into a large pitcher and add in the apples, oranges, apple brandy and white wine. Stir and refrigerate for at least 1-2 hours before serving. Just before serving, add in ice and ginger beer. Cheers!

Single Serving Chocolate Chip Banana Bread, because sometimes you just need dessert to be ready in less than 10 minutes. Agreed?! 🍌🍫 Sure, there’s nothing quite like a fresh loaf of banana bread out of the oven, but if I’m being honest, this microwave version is shockingly good and it couldn’t be easier!! We use maple syrup to sweeten, olive oil instead of butter and dark chocolate chips, so it’s definitely on the healthier side when it comes to dessert. Bookmark the RECIPE and give it a try soon! 1 ripe banana 1 tbsp olive oil (or melted coconut oil) 2 tbsp maple syrup or coconut sugar 1 egg 1/2 tsp vanilla extract 1/3 cup all purpose flour 1/2 tsp baking soda Pinch salt 2 tbsp chocolate chips Mash the banana with a fork. Whisk in the olive oil, maple, egg and vanilla. Stir in the flour, baking soda and salt until well combined, then stir in chocolate chips. Transfer to a glass or other microwave safe container. Ours was a 13oz container. Microwave for ~2 minutes 15 seconds (ours took this long, but every microwave is different. Start checking at 1:45). Optional: top with a few more chocolate chips and return to microwave for an extra 10 seconds. If the bottom still looks wet, microwave for additional 10-second intervals. Enjoy warm with some peanut butter!

Dutch Baby (aka German Pancake) with Caramel Apple Compote 😍🍎🥞#ad | This is the ultimate fall breakfast!! (recipe below) So delicious and easy to make, especially in our @AllClad G5 Graphite Core pans. They’re 80% lighter than copper and preheat evenly and quickly (important to get that perfect rise on a Dutch Baby!). They’re also compatible with all cooktops: induction, oven, broiler, you name it! I’ve always said the 2 most important kitchen items are great quality knives and great quality pans. You absolutely can’t go wrong with All Clad! #AllClad Here’s how to make this recipe: Pancake batter: 1/2 cup all purpose flour 1/2 cup milk, room temperature 2 large eggs, room temperature 2 tbsp granulated sugar 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp nutmeg 1/8 tsp salt 1 tbsp butter Caramel Apple Topping: 2 cups diced apples 1/2 tbsp lemon juice 2 tbsp butter 2 tbsp heavy cream 1/2 tsp vanilla extract 2 tbsp brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg Pinch cloves Preheat oven to 400˚F/200˚C. Place a 10” stainless steel fry pan in the oven while it preheats. Toss diced apples with lemon juice. Add all pancake ingredients except for the butter to a blender and blend until smooth. Let sit while the oven heats. Meanwhile, heat a separate fry pan over medium on the stovetop. Add butter. Once melted, whisk in heavy cream. Whisk in brown sugar, spices and vanilla extract, cooking for about 1 minute, then stir in the apples. Cook for 10-12 minutes, stirring often, until the apples are softened. Once the oven is heated, add butter to the preheated pan, then pour the pancake batter in immediately and return to the oven. Bake for 15-18 minutes, until the edges are puffed and golden brown. Remove from the oven and top with apple compote before serving. Enjoy! NOTE: You can easily make this dairy free by using nondairy milk/cream and butter!

Puff Pastry Apple Hand Pies with Cinnamon Brown Sugar Glaze 😍🍎🥧 I’m not really sure what to call these. Turnovers? Strudel? Hand pies? Puff pastry pop tarts?? No matter the name, these cute little puff pastry rectangles are SO. GOOD. A sweet, warmly spiced apple pie filling is encased in flaky, buttery puff pastry and then drizzled with a simple brown sugar cinnamon glaze. And the best part? They’re super easy to make! Bookmark the recipe below and give them a try soon: Makes 6 2 sheets (17.3oz) puff pastry, cut into 12 rectangles 1 egg yolk + 1 tsp water Apple Pie Filling: 2 diced & peeled apples (~2 cups) 2 tbsp butter 2 tbsp heavy cream 1 tbsp cornstarch 3/4 tsp vanilla extract 1/4 cup brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves Pinch salt Brown Sugar Cinnamon Glaze: 1/2 cup powdered sugar, sifted 2 tbsp brown sugar 3 tbsp heavy cream 1/2 tsp vanilla 1/2 tsp cinnamon Preheat oven to 375F and line baking sheet with parchment paper. Filling: heat butter in a small saucepan over medium. Whisk in cream, cornstarch, vanilla, brown sugar, cinnamon, nutmeg, cloves and salt. Add in apples and stir well to coat. Cook on medium low for 6-8 mins until apples are fork tender. Let cool. Place 6 puff pastry rectangles on a baking sheet. Divide filling between the 6 rectangles. Cover with the remaining puff pastry sheets and use a fork to seal the edges. Cut two small slits in the top of each tart. Brush with egg wash. Bake for 20-22 mins, until golden brown. Let cool, then whisk together all glaze ingredients and drizzle on top. Are you ready for fall recipes?!

Roasted Pepper & Carrot Feta Dip 😍🔥 We can’t stop eating this!! It’s smoky, super creamy, a little sweet, so flavorful AND it’s easy to make. White beans make this dip extra creamy (& add a little plant-based protein!) and it gets a ton of flavor from roasted garlic, smoked paprika and red pepper flakes. Bookmark the RECIPE and give it a try asap! Roasted Pepper & Carrot Feta Dip Ingredients: 2 red bell peppers, deseeded and sliced in half 3 large carrots, cut into a few pieces 1 head of garlic Olive oil & salt 1 15 oz can white beans 7 oz feta cheese Juice from 1 1/2 large lemons (~1/4 cup) 2 tbsp olive oil 1 1/2 tsp salt 2 tsp smoked paprika 3/4 tsp red pepper flakes Preheat oven to 400F. Slice the top off of the garlic, exposing the cloves. Drizzle the red peppers, carrots and garlic with olive oil and season with a little salt. Roast for 30 minutes, until carrots are fork tender. Cover the peppers with aluminum foil for 10 minutes, then peel off the skin and discard. Add all ingredients to a blender or food processor and blend until completely smooth. Serve with olive oil, parsley, more paprika and warm pita or naan. Enjoy!! Tag us if you make this! It’s amazing on its own, or in sandwiches, etc. I could even see it as a pasta sauce 👀🍝

Strawberry Shortcake Popsicles 😍🍓#ad | These easy popsicles are a dairy free recreation of one of my favorite childhood treats and they’re SO. GOOD. The traditional version has a layer of strawberry on the inside and vanilla on the outside, but since that’s a bit complicated to recreate, we just made a simple strawberry ice cream bar with 3 cups @krogerco frozen strawberries, 2 cups full fat coconut milk, ½-⅔ cup maple syrup and 2 tsp vanilla extract. Simply blend until smooth, then pour into popsicle molds and freeze until set. Meanwhile, pulse together ~1 cup of vanilla sandwich cookies + ½ cup freeze dried strawberries. To release the popsicles from the molds, run them under warm water. This also softens the popsicle, so you can easily coat it in the cookie crumb mixture. Coat well on all sides and return to the freezer until ready to serve. Want to make these? You don’t even have to leave your house! Head to the @Krogerco app, select your ingredients, and have them delivered to your front door with free next-day Kroger Delivery. You can also get free delivery with a paid boost membership at only $59/year, which is a total deal considering how much time you can save! Kroger uses refrigerated trucks to keep your food nice and fresh (especially important when you’re ordering things like frozen fruit or ice cream!) and there are no surprise fees at checkout. Note: SNAP EBT is now accepted for Kroger Delivery. Disclaimer: SNAP/EBT payments accepted for grocery order only and cannot be used to pay the delivery fee. Shop Kroger Delivery today, and clip your FREE 48 oz Kroger Deluxe Ice cream coupon for orders to be delivered between 1pm - 9pm (valid through 9/3). Link in bio to Start your Kroger Delivery Cart Today! #MyKrogerDelivery #KrogerDeliveryPartner #KrogerDelivery

DIY probiotic sodas 🥤Did you know you can make homemade probiotic soda with a bug? Not that kind of a bug, but a ginger bug. It’s sort of like a sourdough starter but for sodas. The natural yeast and bacteria present on the surface of ginger will begin to ferment the sugar you add, allowing you to make fizzy and delicious probiotic sodas. The whole process takes about a week. GINGER BUG: Day 1: Combine 2 c water, 1/2 c of diced organic ginger, 1 tbsp sugar in a thoroughly cleaned container. Be sure to use distilled or filtered water. Also be sure to use organic ginger, as non-organic ginger may be irradiated. You don’t need to peel your ginger. You can seal the jar tightly with a lid, or use cheesecloth and a rubber band. Day 2-6: Each day, add 1 small diced piece of ginger & 1 tsp sugar The temp of your kitchen will affect the speed at which your ginger bug ferments. If you have a colder kitchen, keep feeding the ginger bug for up to 10 days before using. Keep your bug out of direct sunlight. You’ll know it’s ready when it’s frothy on top and produces bubbles without touching it. SODA: We’d recommend using 8 fl oz (236 mL) pressure safe swing top bottles. When you’re ready to bottle, sanitize your bottles in a large pot of boiling water for 5 min. Next, strain your ginger bug with a fine mesh colander. In the 8 fl oz bottle, combine .5 to 1.5 fl oz of ginger bug liquid, 4-5 fl oz of shelf-stable sweetened fruit juice, and fill the rest of the bottle with filtered water, leaving 1” of headroom. Let sit at room temp for 2-3 days & burp the bottles daily to release pressure and prevent them from exploding, then refrigerate before serving. BE VERY CAREFUL WHEN OPENING: keep a hand over the lid and point the bottle away from your face. Use preservative-free juices that aren’t sold refrigerated. Make sure your juices have sugar content, otherwise the fermentation won’t work. These sodas will have an alcohol content similar to kombucha, so they’re not suitable for children, or people who can’t drink. Keep your bug in the fridge and feed once a week, or keep it at room temperature and feed daily. If you see or smell anything strange, THROW IT OUT.

Fig & Cinnamon Infused Vodka | Episode 11 of Infuse Your Booze 😍 This stuff is absolutely delicious and it’s a great way to preserve the flavor of figs all year long. It makes an incredible Moscow Mule with freshly squeezed lime juice, maple syrup and ginger beer! Infusing is such a great way to capture the flavor of your favorite produce at its peak, and it’s SO easy to do. If you’ve missed the rest of this series, scroll back to check out our peach pecan bourbon, coconut rum, jalapeño� tequila & more! ✍️ Here’s what you’ll need to make this infused vodka: 2 cups quartered, fresh figs (make sure they are ripe!) 2-4 cinnamon sticks (depends on how much cinnamon flavor you want) Vodka Fill a 32oz jar with figs and cinnamon sticks. Pour in vodka, fully covering the figs. Seal and let sit in a cool, dark place for anywhere from a few days to a few weeks. Strain through a fine mesh sieve and enjoy! If you want to make a Moscow mule with it, here’s what to do: (Makes 2 drinks) Add 3 oz fig infused vodka, 1 oz lime juice & 1 oz maple syrup to a cocktail shaker filled halfway with ice. Shake well, then strain into a chilled copper mug with ice. Top off with ginger beer. Cheers! 🥂 Let us know if you have any questions about infusing, or tell us what you want to see next!

This is the BEST way to make tofu. It’s crispy, chewy, meaty, and soaks up so much flavor from the sauce! It’s perfect for making your own Chipotle-style burrito bowls (/burritos, tacos & more) at home. The key is to coat extra firm tofu in cornstarch and bake it until golden brown and crispy. Then, chop it up into smaller pieces, pan fry with onions and garlic, and cook down in a spicy sauce made with chipotle peppers in adobo sauce. It’s smoky, spicy, packed with flavor and absolutely delicious! We love making homemade burrito bowls with cilantro lime rice, pinto beans, this tofu, corn salsa, salsa verde and guacamole. I could eat this every day. So good!! Here’s what you’ll need to make this recipe: TOFU: 14oz extra firm tofu 3 tbsp oil, divided 1 tbsp cornstarch ½ tsp salt 1 yellow onion, diced 1 tbsp minced garlic SAUCE: 1 chipotle pepper in adobo sauce 2-3 tbsp of adobo sauce  2 tbsp tomato paste 1 ½ tbsp lime juice 1 tsp salt ¾ tsp dried oregano ½ tsp cumin ½ tsp coriander 2 tsp sugar ½ cup water Preheat oven to 375˚F. Drain tofu and slice block in half widthwise. Press tofu for 30 mins to remove as much moisture as possible. Cut the tofu into ½-inch cubes.  Toss tofu with 1 tbsp oil, then toss in cornstarch and salt. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes, until golden brown and crispy. Remove from oven and roughly chop tofu into smaller pieces.  Meanwhile, add all sauce ingredients to a blender and blend until smooth. Add remaining 2 tablespoon of oil to a large skillet over medium heat. Add onion and sauté for 5 minutes, then add garlic and continue cooking for 1 minute. Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced.  You can find more info + what we like to serve it with on our website, link in bio!

Fig, Goat Cheese & Arugula Flatbread 😍 It’s fig season! They’re only available for a short time every year, so if you’re lucky enough to find some, this 20-minute flatbread should be at the top of your list of recipes to make. We’ve been grilling pizzas all summer (it’s so easy!) and it makes this flatbread a total breeze to prepare. As long as your grill is properly preheated and greased, the dough doesn’t stick at all, and it cooks just a few minutes, getting super crispy, chewy and delicious. Bookmark the RECIPE below: 10 oz pizza dough (we used store bought) Olive oil 1 cup arugula 1/2 cup crumbled goat cheese 5-6 figs, sliced into rounds 3 tbsp chopped walnuts Honey Balsamic glaze Salt & pepper to taste Directions: Preheat your grill to medium. Oil the grates well (this is essential otherwise your dough may stick). Roll pizza dough into a long rectangle. Dock the dough with a fork. Place on the oiled grates and cook for ~3 minutes, until it easily releases from the grill and has distinct grill marks. Flip and cook for another ~3 minutes, then remove from the grill. Drizzle a generous amount of olive oil on the crust. Top with arugula, goat cheese, figs and walnuts. Drizzle with honey, balsamic glaze and season with salt and pepper. Enjoy! What’s your favorite way to use figs?

S’mores Infused Vodka | Episode 10 of Infuse Your Booze! 🥂🍫🔥 This infused vodka is super chocolatey, has a nice hint of vanilla & marshmallow, and it’s perfectly sweet thanks to graham cracker simple syrup. Its a little more of a liqueur because of the simple syrup but delicious nonetheless! Here’s how to make it: Add 1/2-3/4 cup cacao nibs & 9-12 marshmallows to a 32 oz jar. (Higher range will be more flavorful.) Cover with vodka (about 2 1/2 cups) and let infuse for 24-48 hours before straining. The marshmallows will mostly disentegrate. Bring 1 cup sugar and 1 cup water to a boil. Remove from heat and add in 2 graham cracker sheets. Let sit to infuse for 20-30 mins, then strain. Once cooled, add the simple syrup to the vodka. Here’s how to make the s’mores martini: Dip the rim of a martini glass in chocolate and then coat in graham cracker crumbs. Place in the freezer while you make the cocktail. Add 3 oz of the infused vodka + 1 oz heavy cream to a cocktail shaker filled with ice. Shake well, then strain into the chilled glass and top with a toasted marshmallow. Cheers! Questions about infusing? Ask away! If you haven’t seen the rest of our series, scroll back for some highlights. My personal faves include last week’s peach pecan bourbon, strawberry infused vodka, and coffee infused tequila 🤩 Lmk if you want the recipe for our S’mores martini! 🍸 And tell us what you want to see next 🤔

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