The End Of All Things Vegetable Broth Food
CROCKPOT MEATLESS IRISH STEW
St. Patrick's Day might be synonymous for many with corn beef and cabbage and other meat-laden dishes but it doesn't have to be. Here is a completely vegan stew for the occasion(or any other occasion!). From myratelinc.com.
Provided by Sharon123
Categories Potato
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
- To crock pot add vegetable broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
- Add remaining ingredients except peas and green onions to crock pot. Stir well; cover and set on low.
- Cook on low 6 to 8 hours.
- Add the peas the last hour of cooking time.
- Remove bay leaf and ladle into bowls.
- Sprinkle generously with chopped green onions or chopped parsley.
Nutrition Facts : Calories 362.6, Fat 4.3, SaturatedFat 0.7, Sodium 106.7, Carbohydrate 73.4, Fiber 11.8, Sugar 11.7, Protein 10
FRENCH STUFFED ONIONS
French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook.
Provided by Sharon123
Categories Onions
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375*F.
- Trim the tops from the onions, cut the roots off, but leave the root core in to hold the onion together. Peel the skins. Blanch the onions in lightly salted boiling water for 10 minutes.
- Scoop out the insides, using a melon ball scoop or spoon, leaving 1/3" walls. Chop the scooped insides, and saute them in 1 teaspoons of the butter.
- Melt the remaining 2 teaspoons of butter in a skillet; add the shallots. Cook over medium heat until the mushrooms have wilted, and most of the liquid has evaporated; add the wine and cook until almost dry. Remove from heat; add the chopped parsley. Season well with salt and pepper.
- Combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. Place in a small buttered baking dish with the vegetable stock. Cover with foil.
- Bake for 1 hour, basting once. Remove the lid halfway through to allow the onions to brown. Enjoy!
Nutrition Facts : Calories 80, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 31.7, Carbohydrate 11.8, Fiber 2.1, Sugar 5.1, Protein 1.9
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
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- Cut vegetables and scraps into large pieces and add to pot on stove. Cook in oil until soft and brown on the edges.
- Once time is up, strain vegetables out of the pot and let the broth cool to room temperature (unless you are using it immediately).
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