This week’s Hot List topic is about vegetable broth, in particular one that mimics chicken broth. I had been using Better Than Bouillon‘s No Chicken Soup Base for a few years whenever I wanted to impart a “chicken” flavor to my recipes. The problem (and there always seems to be a problem with convenience food products) is that it contains a lot of sodium. I’ve thrown together homemade stocks before, using whatever vegetables I had on hand. The results were not consistent and not very flavorful. So I started leafing through my vegan recipe books for homemade stock recipes that had an appealing variety of ingredients. Roberto Martin’s New Vegan Cooking had just what I was looking for. (If you’re not familiar with Roberto Martin, he was the personal chef for Ellen Degeneres.) His recipe for stock has just the right mix of vegetables for a light, yet robust-tasting, vegetable stock. The recipe calls for leeks as as option, but I would definitely use them. The stock comes out very flavorful and with a nice yellowish color. There are a lot of other nice recipes in this book, so it’s worth adding to your collection. I use this stock in recipes like this Spanish rice or any other recipe that calls for chicken stock. ‘m loving this recipe and suggest doubling the recipe and freezing in pint containers. Buy the book and make it a Vegi-curious day.
31 May 2016