Vital Hit

No one could ever accuse the preeminent pioneer in blending technology, Vitamix, of being too limited in its scope, and yet the industry leader continues to innovate with cutting edge adaptions to the original. Seemingly out of left field, the Vitamix Aer Disk Container has landed to pulverize the competition in an entirely different way. The famously razor-sharp blades are replaced here by a perforated disk, designed not to chop and puree, but to whip, foam, muddle, and emulsify. Rigorously testing out each prime function with unscientific glee, my 10-year old classic 5200 base felt like a brand new toy all over again.

No need to lug out the stand mixer anymore to put a fancy finishing touch on your desserts. Instantly churn out whipped coconut cream, fresh and fluffy, firm enough to stand at attention in high peaks, with just the flip of a switch. That said, my greatest disappointment in this trial was in an attempt to make meringue; even the thickest aquafaba refused to do more than bubble and foment from the agitation. There is clearly a trick to this whip, but I haven’t unlocked all the secrets yet.

Cold foam is all the rage these days thanks to the relentless marketing push from Starbucks, who now whip it up in a variety of flavors. The thing is, they don’t offer a dairy-free option! As with making lattes, different brands can create very different results, but a bubbly beverage takes just a flip of the switch, no matter your “milk.” Start with at least 1/2 cup of steamed liquid, fully covering the disc, for most effective frothing. Compared to a dinky handheld electric whisk, this matrix of trapped air bubbles is much denser, consistent, and long-lasting.

Muddling is really not my style, as I rarely drink, let alone create cocktails, and let’s not even start with the alternate meaning of the word that alludes to my typically jumbled, disorganized state of mind. However, I quickly found that there’s much more to the concept than just mojitos and caipirinhas. Lemonade made with whole citrus means no zesting, no juicing, no waste and no mess. This trick works for plain old, straight-up fresh orange juice, too. Equal parts lifesaver and party starter when summer rolls around, you can even pop a handful of ice cubes in there to instantly chill your brew without crushing or diluting while you’re at it. It’s a nifty trick designed to wow a crowd, since it works best when you start with at least 1 1/2 – 2 cups of liquid to keep the citrus slices moving.

Water and oil, sworn elementary enemies, would never be caught dead mingling in public, let alone wrap each other up in a full, cohesive embrace. It takes considerable force to smooth things over in a proper vinaigrette, hollandaise, or mayonnaise, with every additional drop threatening to break this uneasy truce. Just call VitaMix a seasoned peacemaker because the Aer has some impressive diplomacy skills. While the standard canister can ace this test as well, I was genuinely surprised to find more consistent results with the risk of over-processing safely out of the picture. Notice that the herbs and spices remain fully intact in the mix despite the merciless blending, allowing each component to shine more brightly within the harmonized liquid mix. Joining balsamic with EVOO harmoniously, till dinner do they part, my dressing game has never been smoother.

Compatible with all full-size (Classic and Smart System) Vitamix blenders, there’s officially nothing this indispensable tool can’t whip into shape. Like any other Vitamix attachment, the Aer Disk Container can clean itself in 30 – 60 seconds with just a drop of dish soap and a quick bliz, no disassembly required. If that’s not a gift that keeps on giving, I don’t know what is.

This review was made possible as a collaboration with Moms Meet and Vitamix. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

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Simple Spring Fare

In Mother Nature’s typical teasing, taunting fashion, March neither went out like a lion or a lamb, and now April has waffled between a wintry reprieve and an all-out tropical climate.  Not exactly the stuff that smooth transitions are made of, but instead of moaning and complaining about the obvious, I’ve found it much more helpful to work on recipes that can be just as adaptable to the unpredictable whims of the early spring season.

Yes, I’ve come here offering you a blended soup. Plain, humble, unexciting fare, but there’s so much more than meets the eye with this luminous orange puree. Thickened not with cream or tofu or even any sort of added fat, this deceptively silky soup doesn’t taste the least bit lean, but as a result is also the perfect sick-day dish for unsettled tummies. Almost shockingly sweet, the natural sugars of carrots and beets are at work here, sure to convince anyone that vegetables can be the stuff of desserts. But this soup is firmly planted on the savory side of the street, don’t you fret, and is just as happily served piping hot, with perhaps the added richness of vegan sour cream, as it is chilled, topped only with a sprinkle of fresh herbs at the most. No matter what sort of weather spring is sending your way, a big batch of this soup will keep you happily sustained. Now that’s my idea of comfort food!

Yield: Make 8 - 9 Cups

Golden Carrot Soup

Golden Carrot Soup
Almost shockingly sweet, the natural sugars of carrots and beets are at work here, sure to convince anyone that vegetables can be the stuff of desserts. But this soup is firmly planted on the savory side of the street, don’t you fret, and is just as happily served piping hot, with perhaps the added richness of vegan sour cream, as it is chilled, topped only with a sprinkle of fresh herbs at the most.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 Medium Onions, Chopped
  • 5 Cups Water
  • 3 Medium Gold Beets, Chopped
  • 4 -5 Carrots, Chopped
  • 1/4 Cup Sweet White Miso Paste
  • 2 Tablespoons Lemon Juice
  • Salt to Taste

Instructions

  1. In a large soup pot, throw in your chopped onions, beets, carrots, and water. The water should just cover all of the veggies; if not, add a splash or two more. Cover, bring to a boil, and then reduce the heat to a simmer.
  2. Allow everything to cook for about 30 minutes, until the beets and carrots are fork-tender. Transfer everything (carefully!) to your blender, and thoroughly puree, until completely smooth.
  3. Add in the miso, lemon juice, and salt as needed, and blend to incorporate. Serve immediately for a hot soup, or chill for at least three hours if you’d prefer it cold.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 41 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 384mg Carbohydrates: 8g Fiber: 2g Sugar: 4g Protein: 2g