Tag: vegan
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.
Tomato Onion Curtido
Tomato Onion Curtido
Most meals throughout South American countries will have some type of salad on the side. Many of the times it will be a lime marinated salad like this tomato onion curtido. Besides being tasty, it helps cut through all of the heavy richness of Ecuadorian cuisine. Other vegetables you can substitute instead of tomatoes include carrots, cucumbers, bell peppers, radishes, etc.
Equipment
- mandolin slicer
Ingredients
- 1 large red onion thinly sliced on a mandolin
- 2 limes juiced
- 2 small tomatoes thinly sliced on a mandolin
- 1 tbsp cilantro chopped
- 1 tsp olive oil
- salt to taste
Instructions
- Rub the onions with salt. Place the onions in a bowl of cold water for 10 minutes. Rinse the onions of salt and pat dry with paper towels.
- Mix all of the ingredients together. Refrigerate until ready for use.
Avocado Vinaigrette
Avocado Vinaigrette
Avocado vinaigrettes are a popular salad dressing eaten all over Colombia. All the ingredients get puréed in a food processor until smooth. Drizzle on top of your favorite salad greens. It is even great as a dip.
Equipment
- food processor
Ingredients
- 1 avocado
- 1/2 lime juiced
- 3 tbsp vinegar
- 1/4 cup olive oil
- 3 tsp parsley
- 3 tsp cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
