I just made two gallons of vegetable stock from frozen scraps I have been saving. We're talking onion skins, ends of carrots, celery cabbage, asparagus,tomatoes, bell peppers, etc., the stuff you don't normally use in your meals.
It tastes awesome and I know what's in it. I froze it in small containers and will be using it in my soups and crockpot meals. It tastes great and is convenient and--oh yeah-- free!
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current weight: 250.4
Fitness Minutes: (206,353) Posts: 18,316 1/3/10 11:13 P
just enough oil to sautee onions 1 medium onions,diced 1 cup soymilk 1 10-ounce package firm tofu 1 28 oz can organic diced tomatoes 1/2 T chopped garlic 1 t basil 1 t oregano couple dashes cayenne pepper 1/2 teaspoon black pepper
DIRECTIONS: 1. Sauté onion in sauce pan in oil until slightly golden
2. Add tomato and garlic, continuing to sauté for 2-3 minutes.
3. Add basil, pepper, oregano, cayenne pepper and black pepper
4. Blend in soymilk.
5. Cook, stirring constantly, for one minute.
6. Remove from heat and cool briefly.
7. Add in tofu.
8. Transfer to a blender and puree until smooth (working in batches)
9. Pour it back into the pot and reheat
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Have you tried using any of the vegetarian non-chicken broths out on the market? One of my favorite things is Better Than Bouillon brands vegetarian no-chicken chicken base. They also have awesome no-beef base, vegetable base, and a mushroom base that is out of this world.
I didn't stop eating meat because I didn't like meat. I stopped eating it because of the welfare of the animals and not wanting to support an industry that can be so cruel. So, there are times that I like to have the flavor of meat.
I usually just make it the same way I'd make regular chicken noodle soup but make a vegetable stock instead - it's really good if you use some lemongrass when doing this - and add tofu instead of chicken.
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