Makes about 7 L.
No need to peel vegetables for this delicious stock. Just be sure to use organic. Stock can be made and served as a simple base in a myriad of recipes.
For a creamy and nutrient-rich stock with added fibre and benefits, purée strained vegetables in high-speed blender and press mixture through fine-meshed sieve into bowl. Stir into stock and season to taste.
If you’re using vegetable and peeling leftovers that have been saved in the freezer, there’s no need to thaw them before using in this recipe.
In large 10 to 12 L stockpot, combine vegetables, onions, leeks, garlic, parsley, rosemary, thyme, bay leaves, peppercorns, and salt. Add enough water until it reaches 2 in (5 cm) below rim. Cover and bring to a gentle boil. Reduce heat and, with lid ajar, simmer over low heat for at least 3 hours. The longer stock is simmered, the richer it becomes. Stir several times near the end of cooking.
Remove from heat and set aside until cool enough to handle. Then strain into very large metal bowl or pot. Shake strainer to remove as much liquid from simmered vegetables into pot as possible. Compost vegetable byproducts.
Cool stock to room temperature before refrigerating or freezing in 2 cup (500 mL) containers. Stock can be refrigerated for 5 to 7 days or in the freezer for up to 4 months. Use as a base for soups and stews.
Itu2019s delicious flavoured with miso or nutritional yeast and with added diced tofu and chopped green onions. Serve in cups for sipping.
This recipe is part of the All In collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.