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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Melt I Can't Believe It's Not Butter!(R) It's Vegan in large saucepan over medium-high heat and cook leeks, stirring occasionally, until leeks begin to soften, about 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Stir in potatoes, broth and salt bring to a boil over medium-high heat. Reduce heat and cook covered, stirring occasionally , until potatoes are tender, about 20 minutes. Remove from heat and cool slightly. Process in blender in 2 batches until smooth. Stir in spinach and thyme. Season, if desired, with salt and pepper. Tip: For quick homemade gluten free croutons, melt 3 tablespoons ICB Vegan Spread in large nonstick skillet over medium-high heat and cook 2 cups cubed gluten free whole grain bread, stirring frequently, until golden brown, about 5 minutes. Serve over soup.