Day 252 Tomato Broth

Tomato Broth

5 Tomatoes, cored and chopped
2 Cups Veggie Stock
1/2 Onion, chopped
2 Cloves Garlic, diced
2 Sprigs Fresh Thyme
1 Sprig Fresh Oregano
Several Sprigs of Parsley
1/4 Green Pepper, chopped
Salt to taste

1.  In a large pan, add all the ingredients and bring to a boil.

2.  Reduce to medium and cook for 30 minutes.

3.  Blend with an immersion blender.

Goes well with Veggie Balls

Soundtrack John Mellencamp - American Fool

Day 109 No Beef Broth

No Beef Broth

1 pound onions, diced
12 Ounces Celery, diced
8 Ounces Carrots, diced
Salt
8 Cup Water
4 Ounces Mushrooms, sliced
1/4 Dried Porcini Mushrooms
1/4 Cup Soy Sauce
1 Tablespoon Red Miso
1 Tablespoon Balsamic Vinegar
8 Cloves Garlic
1 Cup Rose Wine

1.  Heat are large heavy stockpot over high heat.  No oil is necessary.  Add the onions, celery and carrots and sprinkle with salt.  You are going to spend 30 - 40 minutes caramelizing the vegetables, letting them sweeten and brown without burning them.  Saute over high heat to prevent them from getting too watery.  If they start to burn, turn down the heat.  As the vegetables soften and become drier, turn the heat down.  When they start to stick to the pan, add a few tablespoons of water.  You do not need to stir the whole time, just when they start to stick. You are finished when the vegetables are nicely browned.

Vegetables to caramelize

2.  Now add the water which will deglazed the bottom of the pan.  Add the remaining ingredients.  Cover the pot and bring to a boil, then reduce heat and simmer for 30 minutes.  Strain through a sieve, pushing the juices out of the vegetables.  Reserve the vegetables to make veggie dogs (tomorrow's recipe).  Store in the fridge for a week or in the freezer.

Finished broth

Makes 8 cups

Soundtrack - Disturbed - Indestructible

Day 72 Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup

This recipe make 8 cups of vegetable broth and uses the base vegetables for soup

Broth
2 Tablespoons Oil
2 Onions, chopped
8 Ounces Carrots, peeled and chopped
1 Pound Celery with leaves, chopped
1 Pound Potatoes, peeled and cubed
8 Ounces Sweet Potato, peeled and cubed
4 Ounces Mushrooms, sliced
12 Cups Water
3 Teaspoons Salt
1 Teaspoon Dried Thyme
1 Tablespoon Dried Rosemary

Broth ingredients

Soup
1 Tablespoon Curry
2 Cups Water
1 Cup Quinoa Milk
Salt and Pepper, to taste
Nutritional Yeast for garish

1. For the Broth:

Cooked vegetables in broth

Place oil in very large pan over high heat. Add onions, carrots, and celery.  Saute for 5 minutes to soften lightly.  Add potatoes and mushrooms.  Cook for another 5 minutes.  Add the water and seasonings.  Bring to a boil.  Reduce heat, cover and cook for 1 hour.  Strain with a sieve into containers.  The stock will keep for about 2 weeks in the refrigerator, so split between the freezer and refrigerator if you do not need all of it at once.

Broth for later

2.  For the Soup:

Recovered vegetables

Puree the vegetables with water and milk with an immersion blender.  Add the spices.  Sprinkle with nutritional yeast for serving.

Blended soup

Goes well with Polenta

Soundtrack Between the Buried and Me - The Great Misdirect