Recipes!

Super Ultimate Delicious Veggie Broth 

Eight cups tomato veggie water saved from previous recipes

1/4 cup tomato paste powder or one dehydrated tomato paste cupcake

1/4 cup nutritional yeast

Half a cup leftover veggie juice pulp

1 to 2 beets of any variety quartered

2 sweet potatoes quartered

One white onion minced

One red onion minced

One head of garlic, cloves peeled and separated and roughly chopped

2 tablespoons Brandy

1/4 cup Pinot Grigio

1/4 cup red wine of any variety or a port

One package of mixed dehydrated mushrooms

One package of fresh mixed mushrooms

One package of any variety of fresh mushrooms white or Baby Bella or Portabella etc. 

2 to 3 sticks of celery roughly chopped

2 to 3 sticks of carrots roughly chopped

2 to 3 4 inch portion sizes of daikon radish

3 to 4 leaves of kale or any greens of one’s choice

6 to 8 of any variety of small baby potatoes red, purple, or yellow or gold

2 cups of any variety of cooked beans or lentils, if canned rinse and drained

1/4 cup liquid aminos or any gluten free tamari soy sauce

1/4 cup gluten free rolled oats

1/4 cup Black walnuts

One piece kombo

The zest of one orange

One orange divided into sections

The zest of one lemon

One lemon divided into sections

The zest of one grapefruit

One grapefruit divided into sections

1/4 to half a cup watermelon freshly cut into mini cubes

1/4 to half a cup of pineapple freshly cut into mini cubes 

One quarter cup pulled and roughly chopped hearts of palm

2 tablespoons round white pepper

1 teaspoon vegan liquid smoke

2 tablespoons Curry powder

2 tablespoons Chinese five spice powder

One saffron thread

1 teaspoon smoked paprika

One teaspoon Old Bay seasoning  

1 tablespoon dulse flakes

1 tablespoon kelp flakes

1 tablespoon minced Ginger

One or more tomatoes quartered

One or more of any variety of Bell peppers and sweet peppers roughly chopped

1 to 2 cups of any variety of cabbage roughly chopped

One cup of any variety of leftover vegetables

One tablespoon freshly minced Rosemary

1 tablespoon freshly minced thyme

1 tablespoon freshly minced oregano

1 tablespoon freshly minced parsley

1 tablespoon freshly minced Basil

1 tablespoon freshly minced sage

1 tablespoon herbs de province or lavender

1 tablespoon freshly minced Lemon grass

1 tablespoon freshly minced dillweed

1/4 cup fennel quartered

1/4 cup fennel stems and leaves roughly chopped

Preheat oven to 375° Fahrenheit

In a large stockpot on medium high heat, when the pot is hot enough, add a quarter cup of tomato water or water to a sizzle. 

Add onions and allow to caramelize for about one to two minutes

Wipe off any dirt from the fresh mushrooms very gently with a paper towel or cheese cloth

Add 3/4 cup more tomato water or water and add fresh mushrooms and and allow mushrooms to continue caramelizing with onions

With a wooden spoon, scrape around the sides making sure the mushrooms and onions are completely caramelized and very small in size 

Stir in garlic and ginger and dehydrated mushrooms, using the back of the spoon mash garlic into the pot and vegetables

Add Brandy

Add the zest of the orange over the vegetables

Add the orange sections to the vegetables

Add the zest of the lemon over the vegetables

Add lemon sections to the vegetables

Add the zest of the grapefruit over the vegetables

Add the sections of the grapefruit over the vegetables

Add the carrots and celery and fennel and leaves and stems

Mix everything together and add tomato and the Bell peppers or sweet peppers 

Add watermelon

Add pineapple

Stir everything making sure everything is small and caramelized.

Add one more cup of tomato water to the pot

Reduce heat two medium low heat and cover cooking until everything is completely caramelized and the water is nearly gone

This should take about 5 to 10 minutes.

In a roasting pan, for mixture into pan and add all remaining ingredients to the pan. 

Add remaining 2 cups of tomato water or water to cover the potatoes and remaining vegetables and herbs and mix in remaining spices.

Cover with parchment paper or wax paper

Bake for 10 to 15 minutes or until everything is browned and evenly roasted

Stir every other five minutes making sure there is enough water and that the alcohol is cooked away.

Add more tomato water if necessary 1/4 to half a cup at a time.

Make sure when stirring to scrape at the burned and caramelized bits to get the most flavoring possible.

Once everything is nicely roasted, Play roasting pan on a cooling rack to allow vegetables and pan to cool to room temperature.

Now return the stock pot medium high heat and add the vegetables from the roasting pan and it's juices to the stock pot for one to two minutes.

Add the remaining four or less cups of tomato water to the stock pot and bring to a boil stirring, once or twice.

Reduce heat too low and cook on a low summer for about 30 minutes to an hour or until the water is nicely darkened and flavorful.

Once stock is ready to your liking, with a slotted spoon transfer vegetables into sandwich bags or glass jars, saving all of the juice from the vegetables.

All of the liquid is the veggie broth.

This should make about 3 cups of veggie broth.