EASY RICH VEGGIE STOCK (vegan paleo)
If one statement weren’t truer is that “HOMEMADE TASTES BEST!” I love making recipes from scratch, including a lot of my pantry items and kitchen staples. One kitchen staple that can be easily made is homemade stock. Most people do not realize how easy it is. In short, you just put all the ingredients in your crock pot and let it cook away. It is also very inexpensive to make. Most veggie stock recipes are made with trimming and peels that are saved from other recipes like onion peels, juicer pulps, veggie trimmings and so on. I save all of my trimmings in a resealable container in my freezer, then I use in my stocks. This recipe is also designed to make a double batch, which makes it pennies per serving. Not only is it cheap to make at home but you can be sure that only wholesome ingredients are in your stock. I use stock as base for my homemade soups, steam rice in it and poach other fruits and veggies in it. I even warm it up and drink it with meals or as a nutritious snack. So now that you see how easy, cheap and wholesome homemade veggie stock can be made; never buy store bought again! ENJOY
A CHEF’S TIP: this recipe is great for canning too so that you have stock all the time. This recipe gives you both the “trimmings” and “fresh cut” amounts because sometimes you don’t always have enough saved trimmings. Also this recipe should be used as a guide…. Go ahead and get creative by throwing in other veggie/herb trimmings. NOTE: this stock does not have added salt so when you use it other recipes be sure to take this in account in the final taste of your recipe.
MAKES ABOUT 16 CUPS OF FINISHED STOCK
2 cups organic carrot pulp from juicer [or 3 large organic carrots, do not peel, cut into large chunks]
1 cup organic zucchini pulp from juicer [or 3 small organic zucchini, do not peel, cut into large chunks]
2 large organic yellow onion, ends and peel only [or 1/2 cup fresh large diced onion]
3/4 cup organic celery pulp or 1 1/2 cups organic celery leafy hearts and trimmings [4 stalks organic celery, large chunk]
1 cup organic mushroom (any kind) stems and trimmings [or 1 cup large chunks of whole]
2 long fresh organic basil stems, large chopped
1 large organic jalapeño, halve and use all including stem
1 small bulb organic garlic, do not peel, cut in half width wise (horizontal) and break apart the cloves, use all
16 cups filtered water
In a large crock pot, put in all of the veggie ingredients and 8 cups filtered water. Cover and turn on high. Allow to cook on high for 8 hours, stir occasionally. Turn off and allow to set for 24 hours. Strain into a large container (RESERVE THE VEGGIES FOR YOUR SECOND BATCH) and use in any recipe that calls for stock or store in the refrigerator in a sealed glass container for up to 1 week. NOTE: I also freeze in 2 cup portions to use in other future recipes.
FOR YOUR SECOND BATCH: return the reserved veggies to the crock pot and add the remaining 8 cups filtered water. Turn on high and cook for 8 hours. Turn off and allow to set for 36 hours. Strain into a large container (discard veggies) and properly store.