I made veggie stock from scratch the other day. It is pretty easy to do.
Hint cut your veggies into big chunks. It will be cooking for a long time!
About 1/2 to 1 cup (of each) chopped vegetables of choice.
celery (can add some of the leaves)
tablespoon of parsley
tablespoon garlic powder
First I got a big pot. Add a little olive oil to the bottom, just to coat it.
Chop one onion and saute until tender.
Add celery, potato peels, carrots, mushrooms and squash into pot. Season with salt and cook until tender. About 30 minutes.
Add water to cover and almost fill pot. Add tablespoon of parsley
Bring to boil. Turn down to simmer and reduce to 1/2.
Vegetables plus some of the stock made a great vegetable soup for that evening. The rest of stock was frozen in cup cake pan for easy use later.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.