Having the proper tools makes any job easier, and that is especially true in the kitchen. Don’t feel like you need to rush out and spend a ton of money, but if you are addicted to kitchen gadgets, here are some the things I use all the time.
The Instant Pot is a pressure cooker, slow cooker, and steamer all in one. It also has settings for making yogurt and cooking rice. I mainly use mine to cook my weekly pots of whole grains and bean, but also make soups and curries, roast potatoes, and make vegetable stock from food scraps.
You will be surprised how often you will use rubber spatulas in the plant-based kitchen. Make sure you have several sizes, including small and skinny ones for scraping your blender and small jars- you won’t want to waste any of the delicious sauces and dressings you make.
A variety of sizes of food storage containers is vital. You will need to freeze and refrigerate leftovers, sauces, and dressings, and store dry goods you purchased in bulk. I prefer freezer-safe glass containers or mason jars. And, please, let’s not use single-use plastic bags or plastic wrap!
I use my wire mesh strainers for rinsing or draining smaller quantities of rice and beans before and after cooking, straining vegetables out of my homemade stock, and straining pulp or flavoring herbs out of juices or soups.
Ice cube trays are awesome for saving small amounts of leftover liquid ingredients such as lemon and lime juice, salad dressings, enchilada sauce, tomato paste, and cheese sauce, and for freezing fresh herbs.
With an air fryer, you can give up cooking with oil and still enjoy crispy, crunchy not-fried foods! I use mine for making egg rolls and tortilla chips, roasting chick peas, potatoes, and kale chips. It’s also a great way to reheat foods and maintain texture.