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Tag: zero waste

10 Best Countertop Appliances

NOTE: This blog post also corresponds with a podcast episode I did by the same name, but also include LESSONS FROM A KITCHEN REMODEL. Listen and learn more here.

BEST COUNTERTOP APPLIANCES

It’s true that small appliances require some space, but it’s also true that they can make it easy to prepare and eat delicious, nutrient-dense, vegan, plant-based dishes. While of course you can get along without them, I do think a couple are worth the space they take up on your counter, and their price points are really reasonable. 

I also recommend — if you have space — that you keep those you use often out on your countertop. If you have to dig around a closet every time you want to use them, you never will.

If we don’t have time to be sick, we have to make time to be healthy.

In no particular order, here are my favorites and why. (Disclosure: while no one pays me to make these recommendations, if you purchase them through the links provided, I make a small commission, so thank you for using the links. I appreciate it very much.)


1. Air Fryer (Ninja)

Circulating air up, down, and all around, an air fryer is essentially a compact convection oven. I love my air fryer and use it every day, one of the main benefits of which is not having to preheat it before using. While it’s a great way to cook without oil, I still find that a little oil adds moisture and flavor to my veggies that are too dry without it. But you just need so little! Favorite things to cook in my air fryer: 

  • Brassicas: cauliflower, broccoli, broccolini, Brussels sprouts. Just a small amount of oil rubbed on each floret, tossed with a sprinkling of salt is all you need for crispy bites in 10 minutes.
  • Carrot fries: Cut carrots into matchsticks, toss with a little olive oil, salt, and chili powder. 
  • Kale chips: Seriously, in just a few minutes (and on a lower heat), you will have the most glorious, nutrient-dense kale chips. Again, a little oil rubbed onto each leaf, plus salt, AND golden flakes (aka nooch; aka nutritional yeast). 
  • Japanese sweet potatoes: Bake them first and store in fridge. When it’s time for dinner, split them open on the top and smash down the flesh with a fork OR I just slice the potatoes up into discs — and put in the air fryer for about 10 minutes. No oil. Crispy on the outside and creamy on the inside. 

Top choice: Ninja Air Fryer (5.5 quart) – If you have the space, go for this “family size” air fryer. You can cook a lot at once, and it comes in lots of fun, pretty colors. I have the 4-quart size and wish it was larger.

NOTE: I made room to add this appliance to my pantry, but if you are choosing between a small convection oven (SEE #6) and an air fryer, you’re better off choosing the convection oven to get more bang for your buck, but I’m grateful to have the luxury for both in my kitchen.


2. Pressure Cooker (Instant Pot)

This was a game-changer in our house in NO UNCERTAIN TERMS. It is not an exaggeration to say that getting a pressure changed everything for me. Beans (without soaking!) are ready in 30 minutes and taste better than any bean in a can or even cooked on the stove for hours. The pressure just seals in the flavor and makes the world taste good. 

Top choice: Instant Pot (8 quarts) I’ve had others. This is the best.


3. Blender (Vitamix)

I’m often asked if a blender is necessary when you have a food processor. My answer: yes. A blender is best for liquefying or blending liquid ingredients. A food processor is good for chopping, mincing, and pureeing. For instance, I use my blender to make smoothies, shakes, and “nice cream” on a regular basis, which the food processor isn’t meant for. I use the food processor for quickly chopping things like onions, carrots, ginger root, which the blender wasn’t meant to do.

Top choice: Vitamix. Nothing beats this blender and its tamper. Period. Full stop. Fantastic warranty (usually 5 years — for free), different colors, and time-tested reliability. There are many different models but I’ve chosen my top pick for its price and power: the Vitamix Explorian Series E310


4. Food Processor (Kitchen Aid)

As I mention below, I love my Kitchen Aid food processor because it has a large bowl with a large blade and a small bowl and blade that fits into it. I LOVE the versatility of that. I use my food processor for quickly chopping onions, carrots, and garlic; for pureeing soups; for making peanut butter; for pulsing chickpeas for Better-Than-Tuna…just name it. The only thing I don’t use it for is blending (like for making smoothies and nice cream). 

Top choice: Kitchen Aid 11-cup. I have had this machine for over 20 years and haven’t had to replace any parts — ever. That’s the first reason I recommend the Kitchen Aid brand; the second is because one machine has two bowls and two blades – large and small – a convenient feature that not all food processors have. 


5. Soy Milk Maker (Joyoung)

While you can make soy milk without a machine, it’s INFINITELY easier to do so with a soy milk maker. 

Top choice: Joyoung Soy Milk Maker. I’ve come around to having the milk made in the stainless steel pitcher and then just straining at the end. It’s super easy to do, and you won’t have to worry about the holes in a strainer cup getting clogged. This one also enables you to make milk with unsoaked beans, but you’ll get more milk with soaked soy beans. 


6. Countertop Convection / Toaster Oven (Oster)

Before we renovated our kitchen, we didn’t have space for a toaster oven, and I really really missed having one. Not a TOASTER, mind you — a toaster OVEN. Basically a small convection oven. I don’t like using my large wall oven unless I have to; it uses a ton of electricity, and the fan is loud. So, I use our countertop convection oven for everything from baking Japanese sweet potatoes and drop biscuits to toasting ciabatta!

Top choice: Oster Toaster Oven. Digital, easy to use, lots of options and settings. No complaints.


7. Popcorn Air Popper (Presto)

I don’t hide the fact that I eat popcorn several times a week, and while I grew up on Jiffy Pop, there comes a time you grow out of your childhood habits. I have had one single air popper for 25 years and while it looks a little worse or wear, it’s perfect in my eyes. 

Top choice: Presto Air Popper. My original air popper is so old that I can’t find it available anymore, but this one has the same features I love about mine!


8. Electric Stand Mixer (Kitchen Aid)

A stand mixer is essentially the same as a hand mixer but with more powerful motors than their hand-held counterparts. I’ve had my machine for at least 20 years — also a KitchenAid — and while I technically could live without it, I use it frequently: for kneading bread dough, for whipping up aquafaba for “egg whites,” and for making quick, large batches of cookie dough. Most stand mixers come with a variety of various additional blades, whisks, and hooks.

Top choice: Kitchen Aid Stand Mixer


9. Juicer (Nama)

You might consider this a a “nice-to-have” rather than an essential countertop appliances, but I juice at least once a week — more in the warmer months. My favorite juice combination is carrots, ginger, and apples, and my favorite juicer — by far — is the Nama. It’s super easy to clean, extracts more juice than any juicer I’ve ever had, and is portable enough for me to take on road trips. AND, because I became an affiliate of theirs, YOU save 10% ($40) when you purchase using this link and this coupon code: COLLEEN10.


10. Electric Kettle (Breville)

This is one of those small appliances you don’t think is necessary until you have one, and then you realize you use it all the time! It’s more energy-efficient than boiling water on the stove, and 10 times as fast. If you drink a fair amount of tea, it’s a game-changer. What I love about both of these is that you can change the temperature depending on what type of tea you’re drinking: green, oolong, white or black.

Top choice: Breville Variable-Temperature Kettle


Nice to Have Appliances — But Not Essential

NEXT, I wanted to include countertop “appliances” that may not be essential, but I’m happy I have them, and I definitely use them. I’m walking the line between “appliances” and “tools” here, but I make the rules, so it’s okay if I break them. 

  • Coffee Grinder (for grinding flax seeds): I’ve never had a cup of coffee in my life, but I use this handy-dandy gadget on a regular basis for grinding up the small, nutritious flax seeds that are good for eating and using as “eggs” in baking. (see blog post) 

Top choice: Krups is a good, reliable brand.

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  • Panini Press: Wonderful for making hot panini and even pancakes.

Top Choice: Breville is my recommended brand. 

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  • Electric Handheld Mixer: As the name implies, this is a hand-held device, where two stainless steel beaters are immersed in the food (in a mixing bowl) to do the mixing. 

Top choice: Dash has lots of great reviews and really pretty colors. 

2nd choice: Kitchenaid  – there are also versions that have a detachable whisk. I really like this stick blender — and those like it — where you twist to separate the body so all you have to do is put the blade part in the sink to wash it — and not the whole thing that’s attached to the plug.

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  • Immersion Blender also called Stick Blender: This is great for when you want to puree a pot of soup (or a portion of the soup) and don’t want to take out your entire blender or food processor. The one I link to below also has a whisk attachment, which is convenient, but there are many to choose from.

Top choice: Kitchen Aid Stick Blender

  • Waffle maker: This one was pretty close to making it an essential appliance, but in the end…are waffles really essential? I dunno…maybe they are. You might want to consider this #11 in my essential countertop appliances. 😉 I searched high and low for the right one, and I love the one I landed on. I did a ton of research for this, and it paid off. I love the one I got — it’s super easy, makes perfect waffles every time, and it’s a pancake maker as well! (It comes with pancake plates you can easily replace the waffle plates with!) 

Top choice: Cuisinart Waffle Maker with Pancake Plates

  • Wine fridge: Because we are wine drinkers, and we are members of a few different wineries, it’s nice to have red, rose, and white wines chilled at exactly the right drinking temperature, we did buy a wine fridge for our pantry but definitely a luxury and not a necessity. We were close to getting it built in when we re-did the kitchen, but I’m glad we didn’t. We did a ton of research for this one, as well, and it suits us perfectly — exactly the size we need and sits on top of our counter in the kitchen (and my soy milk maker sits on top). 

Top choice: Ivation 

  • Portable butane burners: So, I’ve had these for DECADES because it made teaching my cooking classes sooo easy in that I didn’t have to rely on the space I was renting to have a stove top, so I bought these little burners, and I’ve used them on picnics and sometimes even in our own back garden. It’s a bit of a hike from our kitchen to one of the outdoor spots we entertain, so I’ve brought the burners up there to make crepes or tortillas — things I wanted to serve hot when we were all outside, so in that way they’re very convenient. Now, there are definitely electric burners you can get, but I just prefer cooking over an open flame, so that’s why I gave these, and it also means you don’t need an outlet to use them! You just get little canisters of butane, and that’s what they run on. Now that I’m teaching the online cooking classes, it’s been super helpful to have my set-up such that I can point the camera down to my counter / cooking space. Otherwise, it would be awkward to constantly tilt the camera toward my stovetop. So, yeah, the little portable burner is great and a nice to have!  

Top choice: Burton Butane Burner – I’ve had 3 for years; you just have to buy the cartridges separately.

2nd choice: Coleman Butane Burner — I haven’t used it, but it looks very similar, it’s a lower price point, and it’s a good brand.


* Remember to listen to my podcast of the same name that also includes lessons from our kitchen remodel. *

For more on living and cooking vegan, I’m here to help. You can check out my books, online cooking classes, or bevy of plant-based recipes and recipe packets in my store. Here are some quick links:

The Joy of Vegan Baking

The 30-Day Vegan Challenge

The Joyful Vegan

Best Online Vegan Cooking Classes — Plant-Based and Zero Waste

The Art of Teaching Cooking

Ever since I started teaching vegan cooking classes in 1999, I’ve loved the art behind choosing the class theme and crafting the menu, whether it’s based on:

First and foremost, of course, is the fact that everything I teach is vegan, but after that, a world of possibilities awaits! I’m inspired by different cuisines and cultures, spices and flavors, textures and techniques, but mostly what I desire is to inspire someone to get into the kitchen to create food that will nurture, nourish, and delight.

Colleen Patrick-Goudreau teaching virtual vegan cooking classes

Engaging the Senses

Cooking is a sensual experience in that all of our senses are engaged, and our experience of eating begins long before we start chewing — what a dish looks like, what the kitchen smells like, what a recipe is called, what a food sounds like during preparation or cooking, and what it feels like to touch it with our hands, our teeth, and our tongue. What memories are evoked.

I consider all of these factors when developing my recipes and crafting my classes, and the greatest gift for me is to know that one — even just one — of my recipes may become part of someone’s repertoire. That they will follow instructions I’ve carefully considered. That they will make culinary tweaks and tickles to adjust it to their liking. That they will enjoy the process as much as the result.

Online cooking classes are fun, interactive, and enjoyed globally

Join a Class in 2023

The first half of 2023 is scheduled out, and I hope you can join me. Click on each to book your spot, and enjoy a discount when you book more than one class.

𝐅𝐄𝐁𝐑𝐔𝐀𝐑𝐘: Cozy Colorful Soups ⁠(Purple Kale and White Bean Soup, Six Shades of Red Soup, Brazilian Black Bean Stew)

𝐌𝐀𝐑𝐂𝐇: Classic Northern Italian Cuisine ⁠(Saffron Risotto (Risotto alla Milanese), Homemade Gnocchi with Pesto Sauce, Polenta alla Spianatora)

𝐀𝐏𝐑𝐈𝐋: Simple Southern Italian Cuisine ⁠(Stuffed Shells with Marinara Sauce, Spaghetti with Lentil Meatballs, Eggplant Caponata)

𝐌𝐀𝐘: Homemade Tofu and Soy Milk (Save money, eliminate packaging, and increase your cooking skills!)⁠

𝐉𝐔𝐍𝐄: Plant-based Food and Wine Pairings (Join me and my partner-in-wine (i.e. my husband) for this special class in which we provide a comprehensive lesson for the best red, white, and rose wines and the plant-based foods they pair with.)⁠

If you can’t decide, remember 𝐆𝐈𝐅𝐓 𝐂𝐀𝐑𝐃𝐒 are also available!⁠

The classes are fun, interactive, and live in real-time! This means, I see you, you see all the other participants, and you see me cooking in my Oakland kitchen and answering your questions. What’s more: you receive all the recipes in advance of the class and a video recording of the class after it’s over. 

Visit JoyfulVegan.com to join a class today

What type of cooking classes or recipes are you looking for? Comment down below.

Zero Waste, Plastic-Free Tips for Living with Cats

Check out this video, as well as my podcast episodes for answers. 

I get so many questions about what I feed my kitties from a vegan point of view as well as how to care for them from an ecological point of view, whether we’re talking about toys, litter, or food. 

As for the resources I mention, here they are below:

▸CAT ENRICHMENT & TOYS
*Make your own toys if you can
– Cat Scratcher Lounge Collapsible: https://amzn.to/2yK3MZ6
– Cat Scratcher Lounge: https://amzn.to/2KkyTiw (best thing I ever bought!)
– Plastic-free lint brush https://amzn.to/2MqsOyu

▸ CAT LITTER
-okocat https://amzn.to/2KlmKJT

▸ PLASTIC-FREE LITTER BOX
https://amzn.to/2yEl0ad

▸PLASTIC-FREE LITTER SCOOP
https://amzn.to/2KaSG4q

▸HOW TO COMPOST YOUR CAT’S LITTER
http://bit.ly/2IsnQOZ

▸ CAT FOOD
-Natural Balance Cat Food https://amzn.to/2IyzZSS
-Tiki Cat (for when the kitties just want a little extra) https://amzn.to/2KrXNJT

▸ Cornell University on flushing cat poop
http://bit.ly/2N1evRI

Don’t do nothing because you can’t do everything. Do something. Anything. 

Traveling in Tuscany: A Conversation

In this special episode, my travel business partner Brighde Reed (of World Vegan Travel) and I chat with some of the travelers from our Tour of Tuscany trip. First airing on the World Vegan Travel Podcast, in this special conversation, we talk about food, culture, language, highlights, surprises, and recommendations. If you have been curious about our vegan tours or just want to bask in the wonders of Italy — especially from a traveler’s perspective, this is the episode for you.

Join me on an all-inclusive luxury vegan trip: JoyfulVeganTrips.com

AFFILIATE PARTNERS

Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

Plaine Products — Use this link and coupon code “compassion” for 15% off my favorite zero waste bath and body products.

Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

Tools for Making Homemade Tofu (Zero Waste + Vegan)

The Benefits of Making Tofu At Home

Mastering homemade tofu (well, as much as a little grasshopper can master a 2,000-year-old practice) has been my highlight of 2020. It’s all the more exciting because I failed so many times, and when I realized what was hindering my success, it was like a dam breaking. I’ve never looked back and now make tofu successfully a couple times a week. 

Is it worth making tofu at home? ABSOLUTELY! 

  • Homemade tofu is so much less expensive than store-bought
  • Homemade tofu eliminates plastic packaging (i.e. zero waste / low waste)
  • Homemade tofu tastes absolutely scrumptious!

Whether or not you join me in my upcoming live cooking class for making homemade tofu, I thought I would share with you the basic “equipment” needed to make your own tofu at home. As you’ll see, I mention a couple things you probably already have on hand, but there are some things that will be new to you. 

Tools You’ll Need for Homemade Tofu

As for the tofu mold, I prefer a wooden tofu mold, which I’ve had for years, but when I looked for one to refer you to, I found it difficult to find one that wasn’t part of a tofu-making kit. However, considering the fact that the kits provide you with everything you need, it may be worth it in the end. The two kits I recommend are:

  1. SoyaJoy Tofu Kit with Wooden Mold, Nigari, and Cheesecloth 
  2. Yamako Tofu Kit with Wooden Mold, Nigari, and Cheesecloth 

Because I wanted to ease you into the homemade tofu-making process, I also wanted to find an option for you to use a mold you may already have on hand without having to buy one just yet. While a “colander” would work (as some blogs suggest), you need more than just a colander…you need a colander/strainer that will also act as a mold (usually square but any shape will do). So, two options to consider:

  1. A plastic tupperware container you punch / drill holes into the bottom of.
  2. A small plastic basket — like those that strawberries come in. The fruit basket is actually the perfect size, and it creates / presses a pretty little design into the tofu block once it’s finished pressing. 

Cheese Cloth: Whatever mold you use, you still need a cheesecloth, though, so just purchase some at a store near you, or buy some online; here’s one I like — it’s unbleached, you can cut it into whatever size you need, and you can wash it and use it again and again and again. And I do.

Nigari: As for the nigari, as I mentioned, it can be purchased in crystal or liquid form and can be found at most Japanese or Asian grocery stores, or you can order online here (in crystal form) or here (in liquid form). FULL DISCLOSURE: I’ve used only the crystalized nigari that I dilute in water, and while it comes in a plastic bag, the amount of plastic waste you avoid using by making your own tofu makes up for it a hundred fold. (For instance, 1 pound of crystallized nigari makes about 240 pounds of tofu!) HOWEVER, I *am* curious about using liquid nigari, and since the one I recommend comes in a glass bottle, it would be even less plastic waste. I just haven’t tried it yet. What I use at the present time is nigari salts that I dissolve in water. 

Kitchen / Candy Thermometer: I mention below that this is not required, but I like to know I’m at the right temperature when adding my coagulant, so I use a simple thermometer to do so. Here is the one I have

The main thing I learned in terms of successfully making tofu was that the soy milk has to be made … from scratch. I mean…you definitely can’t use store-bought commercial soy milk and try to make tofu, but my failed attempts at making tofu also came from using soy milk I made in my favorite soy milk maker. I still use that soy milk maker just for making soy milk for daily use, but for making tofu, you have to do it without a machine.

Learn How to Make Tofu

There is a LIVE ONLINE COOKING CLASS coming up to teach you how to make tofu! REGISTER TODAY!

And let me know about your experience! I want to hear your comments and questions.

Panzanella (Bread Salad)

Don’t Waste That Stale Bread!

Panzanella is an Italian salad (pan means “bread”) that was most likely invented out of necessity as a way to use stale bread, along with fresh vegetables from the garden. The earliest written reference to Panzanella is from the 1500s in a poem by the famous artist, Bronzino. Because the tomato hadn’t yet been introduced to Italy, the original recipe wouldn’t have included tomatoes. 

Instead of discarding that hearty Italian loaf that’s going stale, make this delicious salad that is absolutely divine in the summer when tomatoes, cucumbers, and basil are at their peak. Vegan, of course.

Panzanella Recipe

Ingredients

  • 5 to 6 medium tomatoes, cut into large chunks 
  • 4 to 6 cups (360 to 540 g) day-old crusty bread (Italian loaf or French baguette), cut into cubes the same size as the tomatoes (a full loaf or baguette should be fine)
  • 1 medium hothouse cucumber, unpeeled, seeded, and coarsely chopped
  • ½ small red onion, finely chopped
  • 2 to 3 medium cloves garlic, minced 
  • 3 tablespoons capers, drained
  • 20 large basil leaves, coarsely chopped
  • 2 to 3 tablespoons high-quality balsamic or red wine vinegar
  • ¼ cup (60 ml) high-quality extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

Directions

Add the tomatoes, bread, cucumber, red onion, garlic, capers, and basil to a large bowl, and toss together. Drizzle in the vinegar and ¼ cup olive oil, and toss some more. Add salt and pepper to taste, and add additional olive oil, if desired. 

Set aside and marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. I would avoid marinating the salad in the refrigerator, since the tomatoes tend to become somewhat “mealy” in the fridge. 

Serve at room temperature. 

Yield: 8 generous servings as a side 

If you don’t have stale bread, take a fresh loaf of hearty bread, cut it into large cubes, spread them on a baking sheet, and bake in a 200°F-degree oven for about 10 to 15 minutes. You don’t want to completely toast the bread; you just want to dry it out. It’s essential that you dry out the bread first before soaking it in the oil and vinegar; otherwise, it will just become soggy.

Soy free

For Your Modification

Add other ingredients that pair well with the traditional classic, such as olives, sundried tomatoes, capers, red wine, parsley, mint, roasted bell peppers.

Reprinted with permission from The 30-Day Vegan Challenge. For more recipes and resources, check out The 30-Day Vegan Challenge Online Program.

Let me know if you have any questions!

Mom Would Be Proud

Dedication to my mother

If she had survived, I know my mother would be taking my online cooking classes.

It’s funny…we didn’t cook together a lot (I lived 3,000 miles away, after all), but I was always so touched when she made my recipes, particularly my Carrot Ginger Soup, which (along with my Garlic and Greens Soup) was her favorite. ⁠In honor of her, it’s one of the soups in my upcoming Soups and Stews class.

In the meantime, I’ve added more, including one we’re trying out as a Friday Night Happy Hour Cocktails and Nibbles class!⁠ ⁠I’ll be demonstrating how to make the nibbles; David will be demonstrating how to make the cocktails! 

Here’s what we’ve got so far for our upcoming we offered in some of our past Online Cooking Classes. Keep in mind that once a live class is over, the recipes and video are available as an on-demand class — forever!! ⁠

The classes were recently mentioned by VegNews, and I’m grateful for everyone who shares the classes with friends and family. Thank you so much. Mom would be proud indeed.

Compostable, Biodegradable, Zero Waste Phone Cases

I first heard about Pela’s compostable, biodegradable, non-plastic, non-toxic phone cases from my friend Kathryn Kellogg over at Going Zero Waste, and I didn’t waste anytime ordering one. (I have an iPhone, but Pela makes phones for Google and Samsung phones, as well.)

For me, choosing ecologically friendly, animal-friendly products is always top of mind when I’m making purchases, but I also want them to do the job they’re designed for. 

I’ve had the Pela case for more than two years now and can attest to its efficacy — it has absolutely protected my phone, which I’ve dropped MANY times and use constantly each and every day. But a little more than two years in, it’s time for another, as the wear and tear is beyond cosmetic. 

Zero waste is about making choices based on responsibility and value, and while two years doesn’t seem like a terribly long time to own a phone case, there are a few other things to consider:

  • I’ve had other phone cases made of plastic that lasted about as long (or less).
  • Other (plastic) phone cases I’ve had didn’t actually protect my phone, so worse than having to replace the case, I’ve had to replace my phone (several times). Maybe I’m just a klutz, but still.
  • When I was done with previous phone cases, I couldn’t compost them!
  • The manufacturing needs to be considered in addition to the discard options, and Pela cases have 25% less carbon emissions, 35% less water usage, and 70% less waste production than conventional plastic smartphone cases.
  • Pela cases are free of lead, cadmium, BPA and phthalates. They are made of a proprietary blend of Terratek Flex and Canadian Prairie flax shive.

So, in all ways, they come out on top, and two years later, I’m ready to compost my case.

While we are lucky to have a municipal / industrial compost system in our city of Oakland, CA, I’m going to add my old case to one of my backyard compost bins to see how long it will take for it to break down. According to Pela, it could take between 6 months and 2 years, so I’ll report back! 

Two years after my initial purchase, Pela has increased their line in terms of colors, and some also have designs created by artists Pela commissions to beautify their products. They also have other biodegradable accessories, including  phone grips, which perhaps I should buy considering how often I drop my phone. Again…klutz. 

Pela is offering a special right now that gives you two cases for the price of one — the intention being that people need to wash their cases more than ever to avoid spreading Covid-19. I took advantage of this offer and picked two pretty cases, which arrived in compostable non-plastic packaging!

 

As with being vegan, aspiring to zero waste isn’t about being perfect; it’s about doing the best we can. It’s also not about buying more stuff — including everything marketed as “zero waste,” but when it comes to prolonging the life of necessities — and yes, my phone is a work and life necessity right now — then I’m grateful for companies like Pela who is providing an option that is ethical for human and non-humans alike. 

Online Vegan Cooking Classes

Covid Silver Lining

I started teaching the cooking classes when the coronavirus started threatening our lives and our regular routines. They became so popular they’ve continued every since.

The Joy of Teaching Cooking

The classes are fun, interactive, and live in real-time! This means, I see you, you see all the other participants, and you see me cooking in my Oakland kitchen and answering your questions. You receive all the recipes in advance of the class and a video recording of the class after it’s over. If you cook along with me, just have everything prepped in advance!

Upcoming Schedule

You can view the upcoming class schedule on the main cooking class page, where you can book a class, gift a friend, or take advantage of the discounts and specials we have.

Homemade Plant-Based Milks

Plant-based milks were the original disruptor to the dairy industry until coronavirus came along, knocking cow’s milk off its already shaky legs. As dairy operations are dumping milk and consumers are finding empty supermarket shelves, people are cooking from scratch more than ever. While commercial plant milks are faring well during this pandemic, making plant milks at home is even more economical and sustainable, and the basic ingredients may already be in your cupboards.

They cost less, have less (or no) packaging, and can be flavored or sweetened to suit your taste. Zero-waste and plastic-free. It’s a win-win!

Different types of milk vary in terms of taste and texture, so if you don’t like one, try another. All plant-based milks are interchangeable for drinking, baking, or adding to coffee/tea, though some are creamier than others. Oat, almond, cashew, and soy are the creamiest, with rice milk being the thinnest.

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ALMOND OR CASHEW MILK
Used widely in the Middle Ages in regions stretching from the Iberian Peninsula to East Asia, almond milk has long been valued for its ability to keep better than animal’s milk, which has a short shelf life. The same process for almond milk can be used for other nuts, such as cashews and hazelnuts.

Ingredients

1½ cups raw (not roasted) almonds or cashews
4 cups cold water (use less water for thicker, creamier milk)
Pinch of salt (optional, but it enhances the flavor)
Optional ingredients such as vanilla extract, cocoa powder, dates, maple syrup, agave, etc. 

Directions

Soak the almonds in water for a minimum of an hour or up to 24 hours. Soaking is optional for cashews, though they will yield more milk if you soak them for at least 30 minutes in hot water.

After soaking the nuts, discard the water. Add the almonds or cashews and the 4 cups of water to a blender. Add other ingredients such as vanilla extract or cocoa powder, if desired, and blend well on high speed. Optionally, you can sweeten the milk with your favorite sweetener (dates, sugar, maple syrup, agave, etc.).

If making almond milk, you’ll want to strain the mixture with a cheesecloth, nut milk bag, or fine sieve/strainer over a large bowl. This isn’t really necessary with cashews. 

Refrigerate for up to 5 days in an airtight container. Give a little shake before serving. 

Yield: 4 cups

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OAT MILK
Rolled, quick-cooking, even steel-cut will work. Oat milk can become gummy (which is why it’s so effective at combating high cholesterol), so be sure to use cold water and avoid over-blending.

Ingredients
1 cup oats
4 cups cold water (use less water for thicker, creamier milk)
Pinch of salt (optional, but it enhances the flavor)
Optional ingredients such as vanilla extract, cocoa powder, dates, maple syrup, agave, etc. 

Directions

Soak the oats in water for at least 30 minutes or overnight. After soaking, drain the water from the oats, and rinse well with cold water. 

Add fresh cold water and oats to a blender, and blend just until smooth. As with the nut milks, you can add liquid or dry sweeteners or other flavors at this time, but be careful not to over-blend the oats.

Strain the milk using a cheesecloth, nut milk bag, or sieve/strainer over a bowl. Refrigerate for up to 5 days in an airtight container. 

Yield: 4 cups

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RICE MILK
By now, you’re getting the idea that you just need grain/nut/seed/bean + water to make delicious, nutritious milks. 

Ingredients

3/4 cup uncooked long grain brown or white rice
4 cups water (use less water for thicker, creamier milk)
Pinch of salt (optional, but it enhances the flavor)

Optional ingredients such as vanilla extract, cocoa powder, dates, maple syrup, agave, etc. 

Directions

Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft at the end of 2 hours. Drain and add to a blender. 

Add the 4 cups of water, salt, and any additional ingredients. Blend well. Taste for sweetness and adjust accordingly. Strain using a cheesecloth, nut milk bag, or sieve/strainer. 

Yield: 4 cups

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SOY MILK
Possibly the oldest of the bunch is soy milk, which originated in China thousands of years ago and was used long before we have written records to document the precise “day of discovery.” You can certainly make soy milk without a machine, but it is oodles easier to invest in a simple soy milk maker. (Here’s my favorite.) You’ll make back your investment in no time with the amount of delicious, nutty milk you will make. 

Though water is really the only beverage we have a physiological need for (beyond our own human milk when we’re young), it is certainly convenient and tasty to be able to make creamy, nutrient-rich milk from nuts, grains, legumes, and seeds. No packaging, no additives, no pregnant cow required. It’s a win-win during times of crisis or anytime. 

WHAT’S YOUR FAVORITE PLANT MILK? LEAVE YOUR COMMENTS BELOW!

 

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Colleen Patrick-Goudreau is an author whose topics include animal agriculture, animal protection, and plant-based eating. She has written seven books, including several cookbooks, is a regular contributor to National Public Radio and LiveKindly, and has published letters and commentaries in The New York Times, The Economist, and The Christian Science Monitor. 

*Photos by Marie Laforêt