My Favorite Kitchen Gadgets

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I was perusing the Web when I came across this list of 13 must-have gadgets that every cook needs in the kitchen. I try to be a minimalist in the kitchen, but I agree with most everything on the list — except for the mise en place bowls (I get the idea, but that just means more dishes to wash). I would, however, like to add a few of my own. While these aren’t necessarily must-haves — you can get on just fine without them — they are certainly tools that I turn to time and again in my kitchen.

Food processer: My tiny little Cuisinart gets such a workout. I curse at it every time I use it because I really need a bigger one (liquids always spill out of the sides), but it does the job.

Wok: I just upgraded my cheap IKEA wok to a much nicer (while still cheaply priced — thank you, TJ Maxx!), non-stick, ceramic wok. Sure, you can use a regular pan to make stir-fry, but if you make it as much as I do, you’ll appreciate the deep, sloping sides for keeping everything inside the pan. Woks also heat up a lot faster.

Cast iron skillet: A properly seasoned cast iron skillet is so versatile. It’s perfect for making pancakes, skillet cornbread, frying tofu — you name it. Plus, you can use it as a makeshift tofu press.

Silicone spatulas: One of my best friends gave me two silicon spatulas, along with a bunch of other helpful kitchen gadgets, as my wedding present nearly six years ago (yikes!). I reach for them over any other cooking utensil. I use them for sautéing and baking — they’re perfect for gently folding ingredients and for scraping all the batter out of a bowl.

Whirley Pop: OK, I know this sounds like a strange one, but we love popcorn as a snack and microwave popcorn is a waste of money, especially if you’re vegan (no butter!). Bulk popcorn is so much cheaper and you can season it however you like. This handy gadget makes popcorn on the stove in a matter of minutes and leaves hardly any unpopped kernels. A little melted Earth Balance, a little chili seasoning and nutritional yeast — so good!

Wish list

Vitamix: I really, really want a Vitamix. Yes, they seem to be all the rage these days but even my skeptical husband was turned into a believer when we watched a demonstration of one at our Whole Foods. It’s going to be a while before I can get one because they’re so darn expensive, but a girl can dream, can’t she?

What are your favorite go-to kitchen gadgets?

Hungarian Mushroom Soup

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As a kid, I loved cream of mushroom soup. You know, the kind that came out of the can with a “plop” and required adding milk to thin it out a bit. I haven’t had it in years, so I was happy to find this recipe in “The Vegan Slow Cooker.”

This is the second recipe that I’ve made from the cookbook. I have to say, while it tasted great, it didn’t turn out as thick as I would have hoped. It was a little too “soupy” for my tastes. But the next time I make it (and I will definitely make it again), I’m going to add a cornstarch mixture to it at the beginning to thicken it. The soup was great with a loaf of crusty bread for dipping and a quick salad of baby Romaine lettuce and lemon and olive oil dressing.

So far, I’m really enjoying crockpot cooking. It’s so nice to throw a few ingredients into a pot and walk away until it’s time for dinner. This week, I’m making the meatloaf recipe that is featured in the book. I’ll have a review and pictures on that as well.

Weekend Tofu and Hash Brown Breakfast Casserole

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If you’re looking for a good, stick-to-your-ribs kind of breakfast, this dish is for you. It’s the first recipe I’ve made from the newest cookbook in my collection, “The Vegan Slow Cooker,” and it was delicious. Hash browns are layered in the bottom of the crockpot, vegan cheddar (I used Daiya) was layered on top of that, and then a mixture of silken tofu and spices is added to the top. Paprika and freshly ground pepper top it off before it cooks for two hours in your slow cooker. The tofu mixture firms up nicely to the consistency of scrambled eggs.

I wasn’t sure how flavorful it would be, but the final result packs a ton of it. Still, while the recipe is great on its own, the next time I make it, I’m going to add onions and green peppers to bulk it up and add extra texture and flavor. We added a few drops of hot sauce to give it a kick.

Next up? Hungarian Mushroom Soup. Can’t wait.

New Cookbook: The Vegan Slow Cooker

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Some men buy their wives/girlfriends/boyfriends flowers and chocolates for Valentine’s Day. My husband bought me this cookbook. That may seem weird to some, but it was the perfect gift for me. He knows me so well.

Like so many other newlyweds, I added a crockpot to my wedding registry and the only use it’s gotten in the last six years has been for keeping mulled cider warm during the holidays. But my awesome co-workers and I were just chatting the other day about how we need to use our crockpots more. That’s why I was so excited to get this cookbook.

And I’m even putting it to the test as I type this. I’m making the Weekend Tofu and Hash Brown Breakfast Casserole. Hashbrowns and vegan cheddar are layered on the bottom of the crockpot and an “egg-like” mixture that consists of tofu and spices is poured over the top to cook for two hours. It looks incredible. Expect pictures and a review soon.

Weeknight Basics: Stir-fry and Spring Rolls

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We eat stir-fry all the time and never seem to tire of it. I cook about 2 cups of brown rice, fry a whole block of tofu that’s been cubed and then throw in whatever veggies I have on hand. And I don’t even make a sauce; a little Bragg’s, a little Sriracha and a sprinkling of sesame seeds and there you go. For this particular meal, I used fresh broccoli, carrots and a green pepper. I also found vegan spring rolls at Whole Foods to round out the meal. The whole thing was under $12 and was enough for two dinners.

Chocolate Galaxy Banana Cheesecake

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This is the third recipe I’ve made from “Vegan Pie In The Sky” and, like the others, it did not disappoint. It’s one of those desserts where you can’t help but make a noise each time you take a bite.

The cheesecake filling was thick and creamy and full of banana flavor, and the chocolate swirled into the filling was so decadent — and, yet, not too rich. While I will gladly eat (and enjoy) vegan cheesecakes made with vegan cream cheese, I love that the cheesecake recipes featured in the book are made with a cashew and tofu base. In my opinion, they taste more authentic. As for the crust, I used the classic Graham Cracker Crust, which is also featured in the book.

The recipe comes together really quickly. First you make the crust, bake it in the oven for 10 minutes, and then throw the rest of the ingredients into a food processor. The chocolate is mixed with a bit of the banana filling and then swirled into the rest of the filling with a knife. Bake for 50 minutes and then cool overnight (if you can wait that long). The top did crack a bit, but it still looked good to me. And, I have to say, the kitchen smelled incredible while it was baking. It was hard not to slice a piece right out of the oven.

Brooklyn Deli Macaroni Salad

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This pasta salad recipe is an oldie but goodie. It was one of the first recipes I made when I first purchased “Veganomicon.” The base is made up of Vegenaise, white vinegar, sugar, salt and lots of cracked black pepper. Shredded carrots, radishes and peas are then tossed with the dressing and macaroni. The recipe makes a ton, so it’s perfect for a cookout or potluck alongside some barbecue-baked tofu and corn on the cob.

New Product: Gardein’s Ultimate Sliders

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I have a confession to make: Back in my meat-eating days, I loved White Castle. And every now and then, when I’ve imbibed a little too much, I crave those little burgers. While I usually satisfy my fast-food urges with a Boca Chik’n Pattie and some tater tots, I was excited to see this new product on the VegNews website. I’m not a huge fan of processed fake-meat products, but in moderation they’re good for those junk food cravings. I’ve not tried any of Gardein’s products, but I’m eager to give this one a shot. I couldn’t find them on Gardein’s website, so I’m guessing they’re still not out in stores just yet. But when I do find them, I’ll give you a review. I guess I’ll have to steal some packets of White Castle’s Düsseldorf brown mustard to go with them.

Food and a Feature: Shortbread and ‘Downton Abbey’

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What goes better with a rainy, cold day than back-to-back episodes of “Downton Abbey,” shortbread cookies and tea? That’s how I spent my Saturday and it was awesome.

The shortbread recipe I got from “Vegan Cookies Invade Your Cookie Jar,” which, sadly, isn’t posted on the site. I’ve found sites that have the recipe posted on them, but I encourage you to buy the book if you haven’t already; you won’t regret it.

The recipe was super easy to follow and came together very quickly. The wedges of shortbread were buttery and dense without being too rich or too sweet. Next time I make it, per the book’s suggestion, I’d like to add rose water or lavender to the recipe. A cup of warm black tea with a touch of almond milk was the perfect finishing touch.

As far as the feature, I had heard wonderful things about the Masterpiece Classic series “Downton Abbey,” but never got around to watching it — that is, until yesterday. Netflix has the first season on Watch Instantly. I’ve gotten through the first three episodes and I’m hooked.

The series is set in the early part of the 20th century, right before World War I. It tells the story of the Crawley family and their servants, who all live the Edwardian country house of Downton Abbey. It’s primarily a drama, but there’s humor and suspense woven in with the characters and storyline. I can’t recommend it enough.

New Pantry Staples

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Hello! I’m still here. I’ve been in a cooking rut. Part of it is my husband’s new third-shift schedule — he sleeps during the day, so I can’t really make a lot of noise. And the other part is that I just haven’t been that motivated to cook, which happens every now and then. We’ve been sticking to our basics: stir-fry and pasta, for the most part. So, in an effort to keep this blog up and running, I’m trying to think of new features that I can write about that involve vegan products and news that will be helpful to you. For that reason, I thought I’d write a post about a few new products that have helped us in the kitchen lately.

Trader Joe’s Vegetable Gyoza

We make stir-fry A LOT. It’s easy, it’s healthy and it’s very versatile, so we never tire of it. I like to cook a little brown rice, fry up some tofu and throw in whatever vegetables I have on hand. A little Bragg’s Liquid Aminos, a little Sriracha and a few sesame seeds, and you’re good to go. Lately, though, to round out our stir-fry meal and make it last longer, we’ve been adding these Trader Joe’s Vegetable Gyoza. They’re only $3.29 at our store and you get enough for a few meals.

Bragg’s Liquid Aminos

I’m fairly late to the Bragg‘s party. This product is a staple for many vegans, and it’s quickly become a staple for us. I use it for anything that calls for soy sauce, or to add a little salty flavor to veggies, soups and so on.

Sriracha

I know, who hasn’t heard of Sriracha sauce? I thought I’d add it here because we’ve been using it quite a bit lately. Aside from using it with our stir-fry, I like to add it to tofu scrambles for an added kick.

Amy’s No Chicken Noodle Soup

As much as I like to make things from scratch, it’s been nice using a little help in the kitchen, especially when it comes to lunch items. This Amy’s No Chicken Noodle Soup is so comforting. The vegetable broth base is delicious on its own, but the noodles and carrots remind me of the classic kind I had as a kid. The line of soups can be a bit pricey at a little less than $3 a can, but it’s still cheaper than grabbing lunch out while at work.

Amy’s Indian Spinach Tofu Wrap

Another lunch staple for me has been this Amy’s Indian Spinach Tofu Wrap. It’s a simple flour tortilla stuffed with chopped spinach and cubed tofu, but it’s packed full of flavor. Again, at around $3 a wrap, it sounds a bit pricey, but still cheaper than takeout and surprisingly filling.

That’s all I have for now. I’d love to hear what vegan staples you turn to whenever you need help in the kitchen. I hope everyone is well!