This vegetable stock is a savory beginning to many soups, stews and sauces. It’s easy to make and it can be mega-cheap if you save odds and ends of vegetable scraps to use. You can use any combination of vegetables, but don’t use any of the cruciferous veggies, as you don’t want a sulfur taste to your stock. The measurements in this recipe are approximate; just be sure you use enough vegetables, keep the temperature low, and simmer for at least 1 1/2 hours.
Continue readingMy Top 5 “Must-Have” Ingredients
My favorites change as time goes on and I try new things, but these five are pretty much standard.
- Nutritional Yeast
- Onions
- Oatmeal
- Almond Milk
- Flax Seeds