Recently I had the honor of assisting Chef Tal Ronnen, author of The Conscious Cook, at the Washington, D.C. VegFest. Chef Tal sent me a list of equipment that he wanted to use for his vegan Celery Root Soup with Granny Smith Apples and his vegan Chicken Scaloppini. At the top of his list was a VitaMix.

Using my Vitamix, I made chive oil for him in advance, which would have been impossible to achieve using a regular blender, because it would have required tedious straining of the chive fibers.

Chef Tal make his famous cashew cream using the VitaMix to achieve a smooth and silky texture with no trace of cashew bits. It didn’t even require straining, as it would have in a blender.

In my twentieth year of teaching vegan cooking classes, VitaMix inspires me to store my food processor, blender, and ice cream machine under my counter and to feature my VitaMix prominently for my students to see and use.