Monthly Archives: April 2014

Beloved appliances (and some nice spring cooking)

There are three things I use mountains more since cooking vegan: spices, maple syrup (good thing I live in Quebec!), and appliances. Each appliance was a big decision, both for cost and space considerations, but I am so grateful for these machines. These are my big three, in the order they were added to my kitchen:

Food processor (previous model):

It only took a few months of vegan recipes to burn out the motor on my old food processor, and I have never regretted my decision to replace it with a better quality, more heavy-duty machine. Even if space is tight, I highly recommend choosing something with a larger bowl, and that’s speaking as a two-person household.

High-power blender:

I really, really love this machine and gets loads of use out of it, but I have to admit I do still question the value. Had I not received it as a very generous Christmas gift from my parents, I probably wouldn’t have one, and would probably be making do quite fine with the Breville I almost bought as a compromise. Basically, if you can afford it and actually make things that require a strong blender, you’re going to love it.

Pressure/slow/rice cooker:

This one is just a couple months old, and my only regret is that I didn’t buy it sooner. I have used it loads, and figure it will pay for itself in dried versus tinned beans by the end of the year. The rice cooker function is a bit particular (they’re not kidding when they say you need to get the rice/water ration *exactly* right), but I love that the bowl is stainless steel.

I’ve been spending my Sundays cooking, and I was particularly filled with gratitude for these kitchen aids this week. Here’s the menu and my proof that these gadgets really are worthy of the space they take up in my kitchen!

Heavenly Carrot Cake Baked Granola by Oh She Glow

  • Food processor: grated carrots


Healthy Lemon Tarts by My Whole Food Life

  •  Food processor: made the crust
  • Vitamix: made the lemon custard filling

 Chipotle Lime Two-Bean Hummus From Eat, Drink, and Be Vegan by Dreena Burton

  •  Instant Pot: cooked chickpeas and kidney beans
  • Vitamix: Pureed the hummus

 Spinach and Wild Rice Salad by My Whole Food Life

  •  Instant Pot: cooked the rice
  • Food processor: grated more carrots

 Borscht – my own improvised recipe

  • Food processor: grated beets and even more carrots


Pesto Sauce – my own improvised recipe. Actually, I often wonder if I can legitimately call my version pesto. There’s no parmesan (not vegan), no garlic (can’t digest it), or pine nuts (not willing to pay for them), and I use way more spinach than basil (tasty, nutritious, and less expensive than straight herbs).

  • Food processor: processed ingredients into a sauce


In short, I recommend all of these appliances – and all of these recipes!