Stuff

When you start eating plant-based you already quick come across curry's. This book by Richa Hingle, known from www.veganricha.com ️ gives you a glimpse into plant-based Indian cuisine. Do prepare for a shopping list of spices. But once you have them in the house, you will make the most delicious plant-based Indian dishes yourself, without packets and sachets.

This is one of those cookbooks that I keep coming back from cook. The dishes in this book are so easy to follow and all taste great. Often a bit "easier" to eat than, say, Ottolenghi, and let's face it, that's often just really tasty too.

For me, the ultimate reference book on food and cook. With 876 pages of useful information and sometimes fun facts about food, its origins and what happens during instructions , this is not only a useful book, but also an incredibly fun browsing book for if you like to know a little more about (preparing) food.

A cast iron enameled grill pan is a must in any kitchen. The heavy cast iron distributes heat optimally, and the grill pan also retains its heat for a long time. This makes the grilled products extra tasty, with the well-known and desired grill marks.

A good pan is an investment, but it lasts a very long time. Besides Staub , Le Creuset also makes excellent cast iron grill pans ️.

This book contains delicious vegetable barbecue dishes. Many recipes are completely plant-based and very tasty. From carrots to tofu and potatoes to burgers; the book offers more than enough variety.

Most recipes also require very little preparation. The recipes ones that are a bit more complicated are well worth it.

Perfect for stews, pasta dishes that go in the oven and everything else you would otherwise use a frying pan for. Indispensable in my kitchen.

A pan from Le Creuset is an investment. It will therefore - like the equally beautiful pans from Staub - last you a lifetime.

Groenvoer from Tobias Camman is a book for when you want to do more elaborate cook. The dishes are all a bit fancier than those in, say, Ottolenghi, with more complicated methods of preparation. It does produce beautiful and very flavorful dishes.

Most recipes in the book are plant-based. Some recipes can only be prepared vegetarian in that it requires yogurt or an egg, for example.

A coarse grater is very handy for quick grating some potatoes, vegetables or fruits. For example, I use this grater when I only need to grate 2 potatoes. The quality of the grater makes a lot of difference in how much effort it takes.

This Microplane grater is and stays good sharp for a long time, making it very pleasant to use.

A little grated zest of a citrus fruit can add an extra dimension to your dish. With a good grater, you can do this in no time.

Microplane graters are known to be very pleasant to work with, as they are well-sharpened and stay sharp for a long time.

The stainless steel wok pan is on my stove almost daily. For scrambled tofu, fried rice, noodles and other stir-fries. Frying with stainless steel takes some getting used to. The main trick is to let the pan get really hot before you put in oil . I always put the pan on low heat before I start shredding onion.

An air fryer isn't just handy for fries and bitterballs. Actually, it's just a mini hot air oven. As a result, an airfryer is also great for grilling vegetables, such as celeriac or eggplant for baba ganoush.

The most important thing about an airfryer is that it distributes the air well and is large enough for the number of people you want to prepare food for.

This is the slightly more complicated brother of SIMPLE. Still, many dishes are also quite doable and the flavor combinations are certainly not something you want to miss out on. I do cook from it mainly when I have a bit more time, because it often turns out to be necessary. With a lot of text and explanation, it is definitely recommended if you want a bit more

This cookbook is a little different from other cookbooks, focusing mainly on how to fill a "homemade vegan pantry." From mayonnaise to crackers, and sausage to vegan cheese, it's an incredibly varied book. It's worthwhile for anyone, but especially if you love meal-prepping.

Meera Sodha is the queen of Asian fusion cuisine as far as I'm concerned. And I mean fusion only positively. Delicious vegetarian and vegetable dishes with ingredients readily available in Europe. Largely vegan, all delicious.

Ok, this cookbook is neither vegan nor even vegetarian. Still, it's a delicious cookbook, with more than enough dishes that are either plant-based or can also be made plant-based . Most dishes are also fairly simple to make, yet always a bit special.

This was one of my first cookbooks I bought when I wanted to get more into plant-based cooking. With many vegan solutions to dishes you know, it's still a book I enjoy cooking from.

While a Y-model peeler is useful for oblong objects, this model of peeler is preferred for peeling potatoes.

I use a Y-model peeler primarily to peel or slice elongated vegetables into thin strips. For potatoes, I prefer to use a stemmed peeler. This peeler from OXO stays sharp for a long time and fits well in the hand.

When my previous hand blender broke I was appalled. I had wanted a Bamix for a long time, and now I could finally buy one. More than a year later I am still happy with the choice. Especially the chopper with powder disc is often used.

I have been happily using the Magimix CS 4200 XL ️ for 6 years, and it still looks very good too. If something breaks, all the spare parts are still available for purchase. It is a bit pricey, though. Its small brother, the Magimix CS 3200 XL ️ is cheaper, but it can knead less dough and may be a bit too small for families.

A blender can do much more than just make smoothies. Especially if you eat plant-based you find that you use the blender quite often. I personally have a power blender from Magimix ️. Among other things, it grinds cashews without having to soak them first.

Prefer another blender? View all blenders on Bol.com ️.