I have a Russell Hobbs blender and a Safeway hand mixer. I bought both on sale and ever since then they’ve been my BFF’s in the kitchen. A tin-opener, tongs, cake-tester, potato masher, peeler, spatula, wooden spoon, solid spoon, pasta spoon, slotted turner, ballon whisk and grater are all essentials in my kitchen.
COOK/ BAKE WARE:
S, M & L sized pots and pans, square roasting pan, non-stick baking tray, colander, chefs chopping knife, cutting board, sieve, mixing bowls, 12 cup muffin pan, cake loaf pan, round cake pan, measuring jug, measuring cups and measuring spoons.
KITCHEN CUPBOARD STAPLES:
Oats, couscous, brown rice, pasta, cake-wheat flour, whole-wheat bread flour and corn flour.
I like buying tinned legumes and beans — they’re more affordable and less time-consuming to prepare. Lentils, red kidney beans, chickpeas and black beans are staples in my cupboard.
NUTS AND SEEDS
I eat peanut butter every single day — it’s definitely the queen of all nut-butters. I like to keep peanuts and almonds on hand to snack on, as well as brazil nuts for my RDI of Selenium. Sunflower seeds, pumpkin seeds, chia seeds, hemp seeds and flax seeds are also always in my cupboard.
SPICES AND HERBS
Before going vegan, I literally had zero spice in my life (haha). But over the past year my collection of spices has grown and I finally see the magic that using spices and herbs can bring to dishes! Some of my staples are: salt, pepper, cinnamon, cumin, garlic powder, masala, mixed herbs, nutmeg, oregano, paprika, parsley, thyme and turmeric.
CONDIMENTS AND STUFF
Tomato sauce, BBQ sauce, mayonnaise, mustard, soy sauce, apple cider vinegar, nutritional yeast, olive oil, extra virgin olive oil, sunflower oil and coconut oil.
Brown sugar, white sugar, icing sugar, maple syrup, golden syrup, baking soda, baking powder, vanilla essence, spray and cook, sprinkles, chocolate chips, cocoa powder, cacao nibs, ground flax-seeds and Orgran egg replacer.