The 30-Minute Vegan - Mark Reinfeld [9]
Colander
Cutting board—we like bamboo or wood
Dehydrator, for live food preparation (see glossary)
Garlic press—it’s worth getting a high-quality one
Ginger grater
Glass containers with airtight lids, for refrigerated and other food storage
Grater—commonly referred to as a cheese grater; can be used for grating many vegetables as well as zesting citrus in a pinch
Griddle/grill—a useful item that straddles two burners and has a griddle on one side (you can make four pancakes at once!) and grooves on the other side (for grilling)
Hand blender, for making creamy soups without using a full-size blender.
Hand towels
Kitchen scissors, for harvesting fresh herbs and opening packaging
Mandoline—enables you to slice, julienne, and waffle-cut your favorite vegetables. The blade is razor sharp, so pay attention when slicing.
Measuring cups and spoons
Mixing bowls—use nonreactive metal or glass, not plastic
Oven mitts and pot holders
Salad spinner
Scoops of various sizes, including a small melon scoop
Slow cooker, such as Crock-Pot
Spatulas—wood and firm plastic ones
Spice grinder (a.k.a. coffee grinder) and/or a mortar and pestle, for grinding spices and seeds
Spiralizers—the Saladacco or Spiral Slicer spiralizer turns zucchini, yams, carrots, and any other firm vegetable into angel hair “pasta,” wide flat ribbons, or thin slices
Steamer basket—use one of bamboo or stainless steel
Strainers—you can get very cheap fine-mesh ones at most drugstores and they come in very handy. Usually they have plastic handles with wire mesh and come in a set of two or three. Or look for stainless-steel strainers, which are sturdier and rustproof.
Vegetable peeler
Whisks
Zester—one of our favorite tools is the Microplane fine grater that grates citrus peels and spices into ultrafine zests
The Pen Is as Mighty as the Fork
Keeping a food journal is an effective way to chart your progress in the kitchen. Use it to record your recipe creation process, comments on ingredients, herb and spice combinations, farmer or farmers’ market and health food store contact information, and any other kitchen revelations. If your goal is to lose weight, a recent study revealed that the simple act of writing down foods eaten during the day can double the amount of pounds you lose. You can also track your food intake on Web sites such as www.myfooddiary.com or www.nutritiondata.com, which offer nutritional data and sample meal plans.
A Word about the Recipes
Our recipes are selected with the idea of transitioning in mind. This means to hold a vision of where you would like to be with your diet and take steps to get there. We offer vegan recipes that range from heavier comfort foods (we even have a whole chapter devoted to this) to “lighter” raw foods. We do include recipes with soy cheese or vegan mayonnaise as transition foods for those accustomed to the flavor and texture of animal-based dishes. We encourage you to gravitate toward lighter foods and your body will thank you.
Sidebars
Throughout the pages you will see the following sidebars:
If You Have More Time: these recipes and variations of recipes take longer than thirty minutes. If you have time to explore them, you will be well rewarded.
Quicker and Easier: while the whole book may be considered quick and easy, these recipes are even quicker and easier to prepare.
Superfoods for Health: these sidebars highlight some of our favorite superfoods and describe how they contribute to optimal health.
Tips and Tricks: learn the secrets of the pros that make your life in the kitchen easier and more fun.
10 Keys to Success in the Kitchen: Guidelines for Quickness & Accuracy
Remember that food is an art . . . these tips will help you have great success in the kitchen and will enable you to enjoy yourself. If you’re having a good time, everyone will enjoy the results no matter what.
1. Read each recipe thoroughly. Look up words and ingredients you are unfamiliar with in our glossary or a dictionary. Understand the process involved. Understand