Low Fat Roasted Vegetable Stock Food

EASY HEALTHY ROASTED VEGETABLE SOUP

Steps:

• Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
• Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
• Drizzle the olive oil over top and sprinkle with salt and pepper.
• Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
• Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
• Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
• Simmer for about 10-15 minutes and then turn off the heat.
• Add the coconut milk (or half and half) and puree until smooth.
• Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

BASIC RECIPE: ROASTED VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees. Place the onion, mushrooms, tomatoes, carrot and garlic, and any other vegetables, in a roasting pan. Drizzle with the grapeseed oil and toss to coat the vegetables. Place in the oven, uncovered, and roast for about 45 minutes, stirring occasionally. Watch the vegetables so they don't char (the leek greens will be especially vulnerable.) You are looking for browning and caramelization, not burnt. If some of the vegetables start to char before the others are done, remove them from the roasting pan.
• When the vegetables are done, remove from oven and scrape into a 4-quart sauce pan or Dutch oven. Place the roasting pan over a burner (or two, depending on the size of your pan) and add the wine. Bring to a simmer and deglaze the pan, scraping up any stuck bits. Empty the contents of the roasting pan into the pot with the vegetables and add 6 cups of water, the bay leaves and peppercorns. Bring to a simmer and cook gently for about 1/2 hour or so.
• Strain through a cheesecloth-lined sieve and use as needed.

BRAMBLETT'S VEGETABLE STOCK

Steps:

• Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
• Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
• Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

ROASTED VEGETABLE STOCK

Steps:

• Heat oven to 450°F.
• Toss the vegetables with the olive oil, until gently coated.
• Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
• Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
• Fill with water and place on the stovetop on medium high heat.
• Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
• Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
• Simmer until reduced by three quarters; this could take about an hour.
• You should end up with about one and a half to two quarts of stock.

ROASTED VEGETABLE STOCK

Steps:

• Preheat the oven to 400°F (200°C).
• In a large roasting pan, combine the onions, onion peels, carrots, celery, and garlic cloves.
• In a small bowl, mix together the miso paste and 1/3 cup of water. Stir this into the vegetables, coating them lightly.
• Roast, tossing the vegetables once or twice during cooking, until everything is brown, fragrant, and toasty, 45 to 60 minutes. Keep a close eye on the vegetables towards the end so as not to let them take on a scorched taste.☞TESTER TIP: If your vegetables look like they're drying out or the miso is beginning to burn, drizzle an additional 1/3 cup water over the vegetables while they are roasting.
• Pile the roasted vegetables and aromatics in a large pot. Add the shiitake, rosemary, thyme, bay, peppercorns, and kombu, and then pour a little of the 3 quarts of water into the roasting pan, scraping up the caramelized bits stuck to the pan, then pour all that into the saucepan. Add the remaining water.
• Bring to a boil, and then reduce the heat and simmer, partially covered with a lid, until the broth is a deep brown color and has a rich flavor, 45 to 60 minutes
• Pour the broth through a sieve into a heatproof bowl and let cool.
• Cover and refrigerate and use as necessary. It will keep for up to 1 week in the fridge or can be frozen for up to 3 months.

ROASTED-VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
• Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
• Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

LOW COST, LOW SALT, LOW FAT VEGETABLE BROTH

Steps:

• Cooking options: Pressure cooker, stock pot or crock pot.
• Pressure Cooker: Put all ingredients in pot. Add water to 3/4 full. Cook at 15 lb pressure for 1/2 hour or so.
• Let cool to reduce pressure.
• Pot: Add water to cover, simmer (very low) on stove for 10 hours or so.
• Crock Pot: Put everything in 6 qt crock pot. Add water to 3/4 full. Cook on low for 10 hours or so.
• The times are approximate though I like to cook it for a minimum of 8 hours unless using the pressure cooker.
• Strain: Line a colander with a clean loosely woven dish cloth and place another colander on top. (The cloth will be sandwiched between the two colanders.) Strain broth, discard the 'mash' - it has no nutrients left!
• Use in recipes calling for broth - I find that the pressure cooker broth is very concentrated and I often dilute it when I use it. Taste yours to see.
• As this broth is salt free, you will have to add salt to taste. I do not add herbs because the long cooking pretty much destroys the flavor. I add them when using the broth to suit the dish I am making, as this is more economical. Because of this, the broth may not taste that great but it will taste just fine used in cooking and for soups.
• The yield is approximate.
• Ideas:.
• Add the bottom of that celery bunch that you usually throw away. Don't forget mushroom peelings. Toss in that lettuce that didn't make it to the salad. Add that nearly empty jar of salsa for flavor. You get the idea. I sometimes include the peel of an orange or lemon - but only one as otherwise the broth is too bitter.
• I used to toss in small amounts of cabbage, broccoli or cauliflower leftovers and get away with it but stopped after one batch was dominated by a bitter cabbage flavour.

VEGETABLE STOCK (LOW FAT)

Steps:

• Set oven to 400°F.
• Prepare a roasting pan (large enough to hold the veggies).
• Separate the leaves from the celery stalks, set aside the leaves and coarsely chop the stalks into about 2-inch pieces).
• Place the carrots, celery stalks, tomatoes, turnips, parsnips, bell peppers and the cloves from ONE bulb of garlic into the roasting pan; toss with oil.
• Roast for about 1 to 1-1/2 hours, stirring occasionally with a wooden spoon every 15 minutes until the veggies are browned and caramelized.
• After the veggies are caramelized, transfer to a large pot along with the remaining uncooked garlic cloves, celery leaves (chopped) bay leaves, peppercorns and parsley; add in the water and bouillon powder; bring to a boil and simmer covered for 1-1/2 hours.
• Uncover and simmer over low heat for another hour or more or until reduced by almost half.
• Season with salt.
• Cool to room temperature then place the broth (with the veggies and all ingredients left in it) in the fridge overnight.
• Strain the cooled stock through a large colander.

LOW-FAT ROASTIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the potatoes and garlic in a roasting tin. Pour over the stock, then brush the tops of the potatoes with half the olive oil. Season, then cook for 50 mins. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.