Golden Vegetable Stock Food

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

OLD-FASHIONED GOLDEN VEGETABLE SOUP

Steps:

• Dice the carrots, potatoes, celery, swede, leeks, onions into small pieces. It doesn't have to be perfect dice just rough chopped.Fine chop or mince the garlic.
• Melt the vegan butter, or heat the oil or veggie stock ,in the soup pan.
• Add the carrots, potatoes, celery, swede, leeks, onions and garlic. Stir well.
• Place the lid askew over the pot, and over a low-medium heat saute the veggies for 15 minutes. Stir a few times during cooking. If the veggies are starting to stick to the pan just add a few tablespoons of water to loosen them up.
• After 15 minutes, stir through the turmeric powder.
• Pour in the hot vegetable stock and season with salt and black pepper.
• Bring to a boil, lower the heat and simmer for 15 minutes or until the veggies are soft.
• Check the seasoning and add extra salt and black pepper if required.
• If preferred the soup can be blended with an immersion blender/stick blender.
• Optional: Serve garnished with fine chopped parsley, sliced spring onions and a drizzle of vegan cream [such as Alpro soya single cream or Oatley cream].

VEGETABLE STOCK

Steps:

• Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

SAVOURY RICE

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. Chop the tomato
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for a further 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.