Guest guest Posted October 4, 2000 Report Share Posted October 4, 2000 Mary Beth: Here are a bunch of vegetable stock recipes -- some basics and some different flavors for different uses. I thought I would send them all and let you pick the ones you want to try. Karen * Exported from MasterCook * Asian Vegetable Stock - Raichlen Recipe By :Steven Raichlen's High Flavor Low Fat Vegetarian Cooking Serving Size : 1 Preparation Time :0:00 Categories : Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 star anise 1 teaspoon Sichuan peppercorns 1 onion -- coarsely chopped 1 carrot -- coarsely chopped 1 bunch scallions -- coarsely chopped 8 cloves garlic -- cut in half 1 1 inch piece fresh ginger -- cut in 1/4 " slices 1 bunch cilantro with stems -- coarsely chopped (about 1 cup total of cilantro) 3 cups bok choy, napa or other veg -- coarsely chopped 2 dried black mushrooms (shitakes) 2 tablespoons soy sauce -- or to taste 10 cups water -- or as needed Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork. Combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shitakes, soy sauce, and water in a large stockpot or saucepan and bring to a boil. Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. Alternatively, the stock can be cooked in a pressure cooker for about 15 minutes. Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffings. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate or freeze it. (Refrigerated stock will keep 3 to 4 days; frozen it will keep for 6 months.) For a richer, thicker stocl,force the liquid and vegetables through a vegetable mill or puree in a blender, then strain. Makes 6 cups. Recipe from Steven Raichlen's High Flavor Low Fat Vegetarian Cooking ISBN 0 14 02.4124 8 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 3g Fat (11.4% calories from fat); 8g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2169mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Light Vegetable Stock Recipe By :Moosewood Restaurant Daily Special, page 16 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups water 2 medium onions -- quartered 2 medium sweet potatoes OR 4 medium carrots -- peeled 3 garlic cloves unpeeled and smashed 2 large potatoes -- thickly sliced 2 celery stalks -- coarsely chopped 2 fresh parsley sprigs 1 bay leaf 1/2 teaspoon salt 6 peppercorns 4 allspice berries 1 cup mushroom stems -- (optional) Yields about 8 cups. Total time: 1 hour, 10 minutes This is our standard vegetable stock and would work in any recipe that calls for stock. It is light in color and mild in flavor. Simple to prepare, it uses ingredients that most cooks have on hand. Many stock recipes call for mushrooms, but in this light stock they are optional; the stock will be flavorful either way, though stock made with mushrooms will be a slightly darker light amber. Wash the vegetables well, removing any soil or sand. Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid. On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes. When the vegetables are quite soft and have lost their bright colors, the stock is done. Strain the stock through a large colander or sieve, pressing out as much liquid as possible. Discard or compost the vegetable solids. Use the stock right away, or refrigerate it in a sealed container for up to 4 days, or freeze it for up to 6 months. Per 8-ounce serving: 24 Calories, 0.5 g Protein, g Fat, 5.6 g Carbohydrates, 0 g Saturated fatty acids, 0 mg Cholesterol, 154 mg Sodium, 0.6g Total dietary fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; trace Fat (4.7% calories from fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Vegetable Stock Recipe By :This Can't Be Tofu! - Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive or vegetable oil 1 large onion 2 large carrots 2 celery ribs, including a few leaves 4 mushrooms 1 bunch scallions, including half of the greens 8 garlic cloves -- smashed 1 tablespoon tomato paste 8 parsley sprigs with stems 6 thyme sprigs or 1/2 teaspoon dried thyme 2 bay leaves 2 teaspoons salt 1/2 teaspoon peppercorns 2 quarts cold water Scrub the vegetables and chop them roughly into 1 inch chunks. Heat the oil in a soup pot. Add the vegetables and herbs and cook over high heat 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add the remaining ingredients and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes. Strain. This is a basic vegetable stock in which no special flavor predominates. Do, however, include any trimmings from the vegetables used in the soup or dish. For example, if you're making something with winter squash, add the skins and seeds in the stock as well. Leek trimmings, extra mushrooms, tomatoes (in summer), and the like are always welcome. Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 1g Fat (4.4% calories from fat); 7g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 4512mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Vegetable Stock Recipe By :Sundays at Moosewood Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Dried shiitake mushrooms Hot water to cover 2 md Onions 2 lg Carrots, peeled 2 Celery stalks 1 Leek, washed well 1 tb Vegetable oil 4 Thin slices fresh ginger 2 Whole garlic cloves 1/4 t Hot black peppercorns 1/4 t Whole Szechuan peppercorns 1 tb Tamari 8 c Water Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2141 Calories; 219g Fat (89.9% calories from fat); 7g Protein; 49g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Vegetable; 43 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dark Vegetable Stock Recipe By :Moosewood Restaurant Daily Special, page 18 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola or other vegetable oil 1 large onion -- chopped unpeeled garlic cloves smashed with the broad side of a knife 10 cups water carrots -- peeled and chopped 1 large sweet potato or potato scrubbed and coarsely chopped celery stalks with leaves -- chopped 8 large button mushrooms OR 1 portabella mushroom -- chopped 1 cup coarsely chopped fresh parsley bay leaves 1/4 teaspoon whole black peppercorns 1/2 teaspoon salt 6 whole cloves 1/2 cup lentils -- rinsed (optional) Yields about 8 cups. Total time: 1 1/2 hours Traditionally, a dark stock is a standard meat stock made from beef bone marrow and leftover scraps, ends, peels, stems, cores, and skins of vegetables. This is a vegetarian version, sweetened with carrots, onions, and sweet potatoes, and given earthy substance with mushrooms and lentils. Use this stock as a base for hearty bean, lentil, and vegetable soups In a large soup pot, heat the vegetable oil. Add the onions and garlic and saute until lightly browned, 8 to 10 minutes. Add all of the remaining ingredients, cover, and bring to a boil. Lower the heat and simmer for about 50 minutes, until all of the vegetables are very soft. Strain the stock through a sieve or colander. Use the stock right away. or refrigerate it in a sealed container for up to 4 days, or freeze it for up to 6 months. Per 8-ounce serving: 32 Calories, 0g Protein, 1.6 g Fat, 2.4 g Carbohydrates, 0.8 g Saturated fatty acids, 0 mg Cholesterol, 160 mg Sodium, 0.8 g Total dietary fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; trace Fat (4.5% calories from fat); 5g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quick Vegetable Stock Recipe By :Vegetarian Times Magazine, February 1996, page 52 Serving Size : 4 Preparation Time :0:00 Categories : 30 Minutes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 3 cups extracted fresh pulp -- (see note) 1 teaspoon salt -- or to taste 1 tablespoon white wine vinegar -- (or to taste) Bouquet garni -- (optional; see note) MAKES 4 CUPS. VEGAN With this stock in your refrigerator or freezer, you're well on the way to producing soups with rich, complex flavors. Boil water; add pulp. Return water to boiling, add bouquet garni, lower heat and simmer 15 minutes. Let cool slightly, then drain in a sieve or colander, pressing to extract as much broth as possible. Discard solids. Add salt and vinegar to broth. Use immediately in a soup or sauce, or refrigerate. (This broth will keep 3 or 4 days in the refrigerator, longer if you boil it every few days. It can also be frozen.) Makes approximately 1 quart of stock. Notes: Boil water while you cut up vegetables; add trimmings to pot as you work. Add pulp as it accumulates. including what you remove from juicer part during cleanup. You will encounter a recipe that suggests a use for veggie-juice pulp that involves actually eating it. Unless your taste buds have been shot off, do yourself a favor and ignore such recipes. Discarding the pulp is a waste of fiber, but fiber is something most vegetarians get plenty of. Juicing and boiling have wrung all the flavor and food value from your vegetables. As soon as you've strained your stock, discard pulp or add it to your compost heap. Bouquet garni is a bunch of herbs tied together or placed in a cheesecloth to flavor soups, stews and broths. The classic trio is parsley, thyme and bay leaf. Tie the bouquet garni string to the pot handle for easy removal of the herbs. PER CUP: 36 CALORIES; 1G PROTEIN; 0G TOTAL FAT; 8G CARBOHYDRATE; 0MG CHOLESTEROL; 578MG SODIUM; 1G FIBER - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 544mg Sodium. Exchanges: 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Super Rich Vegetable Stock Recipe By :Hot, Spicy & Meatless 2 Serving Size : 10 Preparation Time :0:00 Categories : " Sent " Hot, Spicy & Meatless (1 & 2) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 onions --not peeled -- cut into eighths 3 large ribs celery -- cut into fourths 2 leeks -- white part only 1 head garlic -- peeled 4 carrots -- cut into 2 " pieces 1 1/2 cups dry white wine 2 tablespoons olive oil -- (high quality) 3 green onions -- cut into 1 " pieces 1/3 cup chopped parsley -- (including stems) 1/4 cup fresh chopped basil --or 2 tbsp dried 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini -- peeled & sliced 3 cups coarsely chopped tomatoes 3 jalapeno chiles -- (optional) --seeds & stems removed, chopped 3 quarts cold water 5 whole black peppercorns salt to taste Heat the oven to 350 °F. Place the onions, celery, leeks, garlic, and carrots in a shallow pan and pour the wine over the top. Bake uncovered for 1 1/2 hours. Heat the oil in a large saucepan, add the caramelized vegetables and the green onions, and saute for 5 minutes, stirring occasionally. Add the remaining ingredients, except the water, peppercorns, and salt, and saute for 5 minutes, stirring occasionally. Add the cold water and peppercorns and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 2 hours. Remove the cover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter. Add salt to taste. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 3g Fat (34.2% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Stock Recipe By :Mollie Katzen, " Moosewood Cookbook " Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Use discarded skins & scraps of any below: onions, apples, garlic, potatoes, carrots, pears, pineapples, melons, bell peppers, zucchini tips, parsley stems, tomato tops and bottoms, pea pods, scallion tips, spinach stems, evacuated corn cobs, lettuce, green bean strings, beet parts If you use cabbage-flavored vegetables or celery, use just a little. Their flavors are too dominant. Eggplant will make it bitter. And don't use citrus rind or banana peels. Collect your scraps and refrigerate them in plastic bags or tightly-closed containers until you have enough to fill half a kettle. Cover the scraps in the kettle with water, bring to a boil, and simmer, covered, one hour or so. Coot it and strain it. Give it a taste test before using. Occasionally a stock will be bitter, and the bitterness will carry through to the soup. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Stock Recipe By :Vegetarian Times Magazine, March 2000, page 48 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium carrots rinsed and quartered 3 stalks celery rinsed and quartered 2 medium onions peeled and quartered 1 6 inch piece kombu 1 bunch parsley stems and/or leaves 1 bay leaves -- up to 2 1/2 teaspoon dried thyme or herb of choice MAKES 6 CUPS DAIRY-FREE In large pan, combine all ingredients. Add 8 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes. Pour stock through strainer into clean pot or storage container; discard solids. Even though vegetables have been washed, watch for grit that may have settled at bottom of pot. For a richer, more concentrated flavor, continue to simmer strained stock, uncovered, for about 30 minutes. Cool, cover and refrigerate 4 to 5 days, or freeze up to 2 months. PER CUP: 29 CALORIES; 2G PROTEIN; 0G TOTAL FAT; (0G SAT. FAT) 3G CARBOHYDRATE; 0MG CHOLESTEROL; 186MG SODIUM; 0G FIBER - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; trace Fat (3.7% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Stock Basics Recipe By :Vegetarian Times Magazine, March 2000, page 48 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Why throw away scallion and leek trimmings, squash seeds, organic peels or the ends of carrots; onions, celery and other vegetables when they can be used to bring your cooking to new culinary heights? These vegetable trimmings are the primary ingredients in stocks, which add richness and depth of flavor to soups, broths, stews, casseroles and pilafs. The beauty of stock is that it can be made using almost any vegetables and trimmings you have on hand - and you don't have to be particular about how the vegetables are cut. Opt for organic produce whenever possible. If using the peels of vegetables not organically grown, wash them well and discard any waxed peels. Here's a list of which ingredients have the best flavor for stocks. USE THESE: burdock, carrots, celery, celery root, corn: cobs/husks, ginger, herbs, leeks, mushrooms: fresh/dried, onions, parsnips, potatoes, peeled scallions, winter squash AVOID THESE: beets, broccoli, Brussels sprouts, cabbage, cauliflower, eggplant, okra, peppers, potatoes, unpeeled Note: Any vegetable in the " Avoid " column can be used in stocks when it is also the central ingredient in the soup. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Stock for Asian Dishes Recipe By :This Can't Be TOFU! - Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 fresh or dried shiitake mushrooms 1 bunch scallions, including the greens 1 onion or leek (include the leek root, well washed) -- thinly sliced 1/2 cup cilantro stems and leaves 2 slices ginger 6 garlic cloves 1 6 inch piece kombu (optional) 1 tablespoon soy sauce 1 tablespoon mirin (rice wine) 1 1/2 teaspoons salt 1 teaspoon dark sesame oil 8 cups cold water Combine all the ingredients in a pot and slowly bring to a boil. Reduce the heat to low and simmer, partially covered, for 45 minutes. Strain, pressing out the liquid from the vegetables. Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 5g Fat (39.4% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4290mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2000 Report Share Posted October 4, 2000 Mary Beth: This is one of the vegetable stock recipes I was trying to find for you -- it was in Cook's Illustrated last month. I lost my magazine before I could get the recipe formatted. It was one I wanted to try! Sooo --I went begging on the mc-recipe list and several people sent me the recipe. Here ya go: * Exported from MasterCook * The Ultimate Vegetable Stock Recipe By : Cook's Illustrated Magazine Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium onions (about 12 ounces) -- peeled and chopped coarse 10 medium garlic cloves from 1 head -- each clove peeled and smashed (10 to 12) 8 large shallots (about 8 ounces) -- sliced thin 1 celery rib -- chopped coarse Vegetable cooking spray 1 small carrot -- peeled and chopped coarse 4 large leeks -- white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups) Stems from 1 bunch fresh parsley 2 small bay leaves 1 1/2 teaspoons salt 1 teaspoon black peppercorns -- coarsely cracked 1 pound collard greens -- washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed) 1 small head cauliflower (about 12 ounces) -- chopped fine (about 4 cups) 8 sprigs fresh thyme -- (8 to 10) 1 stalk lemon grass -- trimmed to bottom 6-inches and bruised with back of chef's knife 4 medium scallions -- white and light green parts, cut into 2-inch lengths 2 teaspoons rice wine vinegar It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without burning. A stalk of lemon grass, available in some grocery stores and most Asian markets, adds a clean, refreshing flavor to the stock. If you cannot find lemon grass, however, the flavor will still be very good.. 1. Combine onions, garlic, shallots, celery, and carrot in heavy- bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes. Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes. Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes. 2. Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes. 3. Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.) Makes about 1 quart Cook's Illustrated Magazine September, 2000 - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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