If you ask a lot of people what their favorite kitchen appliance is you will get a lot of different answers. A lot of vegans will probably tell you theirs is a high speed blender. I only agree with that in part, don’t get me wrong, I do love my blender and I think its a useful item. But there are certain things a blender won’t be able to do. Never mind the endless amounts of delicious nice creams, nut butters and so on that have been wasted because you will never be able to scrape it all out from the bottom without sacrificing the blades.
If you ask me my favorite is definitely and without a doubt be my food processor. I have the FDM78 by Kenwood and I love it so much, mostly because it is not just a food processor it can do so many things I’m surprised every time I find a new use for it.
Some of the many things I use it for are shredding vegetables, it’s so much quicker using the shredding blades the machine comes with then doing it by hand, making juice, it comes with a juicer that is super easy to clean (not just an orange juicer, it has that as well, but a proper juicer!). It also comes with a dough hook, so I use it to make cake batter, cookie dough or pitas. It even comes with a blender attachmemt, so you technically don’t even need to have a separate blender.
Another reason why I absolutely love about this machine, is the fact that is has a lot of power (1000W). So it makes the most perfect nut butter you can imagine, all you have to do is watch and sometimes scrape a little bit off the sides 🙂
I have tons of recipes on here that are made using a food processor here is a small list for you.
- Baked Falafel
- Epic 5 Minute Pesto
- Raw Not-Nutella Cake
- Avocado & Cashewcream Pasta
- Mini Coconut Cakes
- Beetroot Hummus
- Almond Feta Cakes
I also created an entirely new recipe for you using my Kenwood FDM78 ‘A Spinach and Almond Ricotta Pizza with a Quinoa and Buckwheat Base”. Because this machine doesn’t only make the most perfect pesto or hummus it also makes a pretty epic pizza base.
This recipe makes 2 pizzas.
For the base:
- 1 cup quinoa soaked overnight
- 2/3 cup buckwheat groats soaked overnight
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp paprika powder
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- a pinch salt & pepper
For the toppings:
- 4 large tomatoes
- 1 1/2 cup frozen spinach
- 1 tbsp olive oil
- 1/2 an onion
- 3/4 cup almonds soaked overnight
- 1/3 cup plant based milk
- 1/3 cup water
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- salt & pepper to taste
- Preheat the oven to 190C.
- Next add all the ingredients for the base into the food processor and blend until a smooth batter forms.
- Line 2 cake spring forms with baking paper and transfer the batter into the forms and spread out evenly with the back of a spoon or a spatula.
- Transfer into the oven and bake for 15 mins.
- Next make the toppings. Clean out the bowl of the food processor and add the almonds together with the milk, water, garlic powder, nutritional yeast and some salt. Blend for about 5 minutes until a smooth cream forms that kind of reassembles ricotta.
- Heat up the olive oil in a skillet, slice up the onions and cook until they turn translucent.
- Next add the frozen spinach and cook until it dissolves.
- Finally add the ‘ricotta’ to the pan and stir everything together.
- Add a little bit of salt & pepper according to your taste.
- After 15 mins remove the pizza bases from the oven. Slice the tomatoes, add the spinach ricotta and then the tomato slices on top.
- Finally set your oven to broil and bake for another 5 minutes but watch closely so nothing gets burned.