Out went the meat.
Out went the cabbage.
Out went the chicken bones.
The meat found a new home.
The cabbage missed the garbage truck by 1/2 hour and spent the week fermenting in the garage.
My stock pile of chicken bones was going to be turned into chicken broth, but hey, wait a minute. Isn't chicken broth an animal product? Oh, yes it is! Problem. I can live without meat and I can live without cabbage but chicken broth is used in so many recipes. What is a girl to do? Make my own and with the help of my new friend, The Happy Herbivore, that is what I set out to do.
Look at all these pretty vegetables
12 - 1 cup containers of vegetable broth
The following recipe is taken from The Happy Herbivore, written by Lindsay Nixon.
Ingredients
1 onion, peeled
1 large carrot
1 celery stalk
3 to 4 garlic cloves, peeled
1 to 2 tsp yellow miso
4 whole peppercorns
1 bay leaf
3 to 5 oz fresh or dried herbs (any)
I used oregano, thyme and rosemary
Plus any three of the following
1 small brown potato
2 to 4 small red potatoes
1 cup of mushrooms
1 bell pepper, seeded
1 medium turnip
1 medium zucchini
1 parsnip
1 leek
cider vinegar - splash (optional)
Directions
Add ingredients except vinegar to a large pot with 8 to 10 cups of water.
Bring to a boil.
Reduce heat to low and simmer until the vegetables are falling apart, about 1 hour.
Turn off heat and allow to cool.
Remove vegetables.
Add cider vinegar if using.
Strain liquid.
Store in 1 cup containers.
This will keep in the fridge for up to three days or indefinitely in the freezer.
Note: To make this soy free remove the miso and add salt to taste.
Ingredients
1 onion, peeled
1 large carrot
1 celery stalk
3 to 4 garlic cloves, peeled
1 to 2 tsp yellow miso
4 whole peppercorns
1 bay leaf
3 to 5 oz fresh or dried herbs (any)
I used oregano, thyme and rosemary
Plus any three of the following
1 small brown potato
2 to 4 small red potatoes
1 cup of mushrooms
1 bell pepper, seeded
1 medium turnip
1 medium zucchini
1 parsnip
1 leek
cider vinegar - splash (optional)
Directions
Add ingredients except vinegar to a large pot with 8 to 10 cups of water.
Bring to a boil.
Reduce heat to low and simmer until the vegetables are falling apart, about 1 hour.
Turn off heat and allow to cool.
Remove vegetables.
Add cider vinegar if using.
Strain liquid.
Store in 1 cup containers.
This will keep in the fridge for up to three days or indefinitely in the freezer.
Note: To make this soy free remove the miso and add salt to taste.
Hmmm looks like your recipe was cut-off. Anyway I have 2 questions.
ReplyDelete1. Why is cabbage a bad vegetable?
2. How long will veggie stock last? I use veggie-based Better Than Boullion to make mine (cause I am short of time in the kitchen) but last night I made about 3 cups too much and wondering if I can just freeze it for later?
Thanks for reading Aleigh, I fixed the cut off problem.
Delete1. Cabbage is not a bad vegetable. It was that I was being overrun with it and had no plans to use it.
2. Your Better Than Bouillon will keep for a few days in the refrigerator and indefinitely in the freezer. I store my broth in 1 cup increments because a lot of recipes seem to call for just 1 cup.