Tag: How to make
Homemade Vegetable Stock
Homemade Vegetable Stock
It’s soup season. That means it’s time to make stock. Over the last couple of weeks, I decided to save my veggie trim in a gallon sized freezer bag to show you how easy it is to make a vegan veggie stock. You ask what is veggie trim? Any ends of onions/celery/carrots/shallots/zucchini/tomatoes/peppers, carrot peelings, the center rib of collard greens, the core of a head of cabbage; anything that you would normally through away gets saved. It is the best way to utilize the whole vegetable, much like how I do with animals. It’s about respect for the earth and the farmers that have provided us with options for food.There are a few things that you will want to avoid using in your veggie stock: potato peelings(I want to avoid the starch in my stock); hot pepper trim(unless you are wanting a spicy stock); herbs(this can be added when making the actual soup). I personally don’t use any salt in my stocks. All I’m looking for is the raw, cooked down stock without any additional flavorings other than garlic, bay leaves, and black peppercorns. I like to add salt towards the end of whatever I’m cooking. If you haven’t saved any veggie trim, you can definitely use whole vegetables. Carrots, celery, onion, and garlic is a great base to start with.
Equipment
- 2 stock pots
- colander
Ingredients
- 6 quarts water
- vegetable trim
- 1 head garlic unpeeled
- 5 bay leaves
- 1 tbsp black peppercorns
Instructions
- Combine the water, vegetable trim, garlic, bay leaves, and black peppercorns together in a large stock pot over high heat.
- Once it starts boiling, reducd the heat to medium and simmer for 2-2 1/2 hours. You will want to reduce the stock by 1/3.
- Strain the stock into another stock pot. Press down on the veggie trim to get out all of the juices.
- Let your stock cool before refrigerating or freezing.
Pickled Shishito Peppers
Pickled Shishito Peppers
These shishito peppers are a great pickled condiment that has multiple uses. Use them in salads, on sandwiches, as an accompaniment to meat, a garnish, or eat them as is. You can leave these whole or slice them while they are pickling. The peppers will be ready for consumption in a day, but will taste best in a week.
Ingredients
- 16 oz shishito peppers
- 2 1/2 cups cider vinegar
- 1 1/2 cups water
- 3 tbsp sugar
- 3 tsp salt
- 2 tbsp coriander seed
- 2 tbsp black and white peppercorns
- 4 garlic cloves thinly sliced
Instructions
- Mix all of the brine ingredients together. Bring to a boil.
- Equally distribute the brine between 2 – 16oz mason jars packed with shishito peppers. Screw the lid on tight. Let sit until it comes to room temperature. Store in the refrigerator.
Pickled Red Onions
Pickled Red Onions
Couldn’t get any simpler than this. Bring vinegar mix to a boil, pour over sliced red onions in a mason jar. Ready the next day. I really enjoy putting these on tacos.
Ingredients
- 1 large red onion sliced
- 2 cups vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Slice the red onions thin.
- Stuff the red onions into a mason jar. Pack them down tight.
- In a small pot, dissolve the sugar and salt into the vinegar.
- Bring to a rapid boil.
- Pour the vinegar mix into the mason jar with the onions. Screw the cap on tight. Let cool to room temp, then put in the refrigerator. The onions will be ready in 1 day.
