Check to see what’s missing in your kitchen. You may already have what’s needed for vegan and gluten-free cooking and baking. If not, consider purchasing what you don’t have. Here’s what we use on a regular basis at Now That’s Vegan!
- Colander: To drain steamed vegetables and cooked pastas. Also good for rinsing beans.
- Cutting Board: Choose wood or plastic.
- Glass Canisters: To store flour, rice, nuts, dried beans and more. Set them on a countertop or shelf for easy access. Glass lets you see what’s inside without having to open it. An airtight lit keeps the food fresh.
- Knives: Both a long knife and a short paring knife are necessary. Other knives are useful, but may not be used as often.
- Measuring Cups and Spoons: Glass liquid measuring cups help to get an accurate measurement by looking at the markings on the side of the cup, and metal or plastic measuring cups give an accurate measurement for dry ingredients where you can level off the top with the back of a knife. Measuring spoons are fine for both liquid and dry ingredients. An array of standard sizes are needed for all.
- Mixing Bowls: A variety of sizes is needed, for combining ingredients to create everything from a small amount of salad dressing to a large amount of cake batter.
- Pans and Baking Sheets: Nonstick muffin tins, cookie sheets, cake pans, loaf pans, all in a variety of sizes. Recipes often suggest the type and size of the pan required.
- Parchment Paper: Parchment paper doesn’t require greasing the pan when making gluten-free brownies and cookies, and make cleanup easier.
- Pots and Skillets: Cooking requires them, in a variety of sizes, for everything from sauces to stir-fries. 1, 2, 4, and 8 quart saucepans with lids, large and medium size skillets with lids, and a medium size cast-iron skillet.
- Pizza Stone: Not only to bake gluten-free pizza crust, but for baking certain gluten-free breads and and biscuits.
- Seed Sprouting: This is a process by which seeds germinate to provide eatable shoots. There are many kinds of sprouting systems to to help with this, which are used to sprout nearly any kind of organic spouting seeds, beans, or grains. Alfalfa spouting seeds are a popular choice for beginners.
- Spatulas: It’s nice to have a variety, such as a straight metal one for flipping pancakes and vegetable patties, or a plastic one made for cooking with nonstick pans, and a flexible rubber one with an angled head for scraping batter out of a bowl, plus a rubber one that can withstand high heat for scrapping sauce out of a hot pan.
- Spoons: A variety is needed; wooden, metal, some slotted, and a soup ladle.
- Steamer: To cook vegetables without the need of oil and to retain most of the nutrients. Use either a steaming basket and bamboo steamer — they both work equally well.
- Whisk: It’s convenient to have a variety of sizes, so to aerate flower, mix a light batter, or emulsify a vinaigrette.
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