Forks Over Knives (13 page)

COOKIE SHEETS.
For baking healthy whole-grain cookies.

COOLING RACKS.
For cooling baked goods.

CROCK-POT OR SLOW-COOKER.
A great appliance for making soups, stews, and casseroles. Just add all the ingredients, turn it on, and forget about it!

CUTTING BOARD.
You will get a lot of use out of this kitchen staple. Choose wood or plastic, whatever your preference. On a plant-based diet there is no need for concern about cross-contamination among raw foods.

FOOD PROCESSOR.
Absolutely essential for making dips, dressing, spreads, sauces, and other thicker-consistency condiments.

GLASS BOWLS.
For mixing ingredients for baking, marinades, and so on. Those with lids are convenient for storage.

GLASS COUNTERTOP CANISTERS WITH LIDS.
For storing everything from flour to dried beans.

IMMERSION BLENDER.
This is a handy tool for making creamy soups or blending hot liquids. You can combine ingredients right in the pot, without the mess or danger of transferring hot soup in batches between the pot and a conventional blender.

KNIVES.
You really only need one good long knife—find one that you really like, and keep it sharp. You’ll also want a small knife and a short, serrated knife—these are key for cutting avocados, mangoes, and other whole foods that require some dexterity.

MANDOLINE.
Not essential, but very useful for cutting vegetables. Many mandolines have multiple settings for different thicknesses and cuts.

MEASURING CUPS AND SPOONS.
In various sizes: ¼-cup, ⅓-cup, and ½-cup measuring cups, a 2- or 4- cup glass measuring cup, and a 1-cup glass measuring cup with a spout, for liquids. Also ¼-teaspoon, ½-teaspoon, 1-teaspoon, and 1-tablespoon measuring spoons.

MIXING UTENSILS.
Including wire whisks in different sizes.

PARCHMENT PAPER.
For occasional oil-free brownies and cookies.