Two things I am obsessed with when it comes to food and cooking are:
i) preventing waste, and
ii) making things from scratch to prevent unhealthy additives and preservatives sneaking into your food.
This recipe appeals to both of my cooking obsessions.
When you buy things even as simple as cubed vegetable stock, you notice a stack of added salt and preservatives. I make mine at home from veggies that have seen better days, vegetable scraps, and health food supplements in the cupboards.
1 handful of spinach, chopped. Mine had seen better days, hence ending up in the stock.
1 bag of spinach stalks, chopped.
1 large carrot, chopped.
3/4 of a red onion, cubed. Also seen better days.
2 dried bay leaves.
1 tbsp of tomato paste. Feel free to use fresh tomatoes, I had none so resorted to paste.
Handful of black peppercorns.
1 inch of ginger root, sliced.
1 tbsp of minced garlic.
1 scoop of Wild Greens with medicinal mushroom blend – this is a mixed green powder supplement you get from your healthfood store. Yes, this seems crazy. But I hate the taste of the stuff in my smoothies and it’s sooo good for you! I’ve found that you can’t taste it at all in the stock once it’s incorporated into whatever soup, stew or curry you’re making.
1. Chop your veggies and put them in a large pot on your stove.
2. Cover with 12 cups of water.
3. Add your wild greens and tomato paste.
4. Cover and simmer for 1.5 hours.
5. Strain out the solids and you’ve got your vegetable stock.
I refrigerate a couple of cups for immediate use, and bag the rest for the freezer in 1 cup portions. It doesn’t look too attractive in your fridge, but it’s very handy. I also keep the left over veggies for another round of stock, frozen in a Tupperware container.
You can connect with South Nomad, Jessica over at Google.