One essential kitchen skill is the ability to make your own stocks. I am always annoyed, when I buy store bought stock, at the price of those tetra packs! Plus being in the gluten free world add another element of frustration when you can only buy a couple of (more expensive) brands. I did find one brand of chicken stock in Costco but I really disliked the taste of it.
I’m currently working through a new Everyday Vegan cookbook! Check out my book review 😉 One of the recipes that I tried right off the bat was vegetable stock! It took 5 minutes to assemble, 45 minutes to simmer and then I divided it into 1 liter containers and froze it in my freezer! I made enough for 4, 1 liter portions.
The flavour is nice and light and won’t over power your food while providing a gentle and pleasant flavour. There was also a variation for dark vegetable stock which uses mushrooms and pre-cooked onion. I’ll have to try that next. I used my first liter to cook some steel cut oats like brown rice in the oven with some chopped vegetables and it turned out lovely.
This recipe is from the cookbook Everyday Vegan by Douglas McNish.
18 cups of water
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
1 large tomato, halved
2 cloves of garlic, peeled and roughly chopped
2 bay leaves
1-2 teaspoons of salt
1 tbsp whole peppercorns
sprig of fresh thyme or rosemary, optional
1. Chop vegetables and add to large stock pot. Add water and bring up to a boil.
2. Cover and simmer for 45 minutes or until very fragrant and vegetables are quite soft.
3. Remove from heat. Once cool, pour through fine mesh strainer into containers.
Use within 3 days in your fridge. Freeze for up to 6 months.