vegan - Basic Vegetable Stock

[Guest guest]

I'll be posting a couple recipes from this book which call for Vegetable Stock,

and this is the recipe the authors provide-

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 large celery ribs with leaves -- cut into 1-inch pieces

2 carrots -- coarsely chopped

1 large onion -- chopped

1 zucchini -- peeled and sliced

3 cups tomatoes -- coarsely chopped

2 leeks, white part only -- chopped

3 green onions

3 garlic cloves -- peeled

1/3 cup fresh parsley sprigs -- chopped

1/4 cup fresh basil leaves -- chopped

1 teaspoon dried marjoram

1/2 cup button mushrooms -- chopped

10 cups cold water

5 whole black peppercorns

 

Yields 6 to 8 cups

 

In a large saucepan, saute the celery and carrot in the olive oil for 1 minute.

 

Add all the remaining ingredients, except the water and peppercorns, and

continue to saute for another 5 minutes.

 

Add the cold water and the peppercorns and bring the mixture to a boil.

 

Lower the heat and simmer, covered, for 2 hours.

 

Remove the cover and simmer for another 30 minutes.

 

Strain the stock through a fine strainer and salt to taste.

 

Tip: For a spicy stock, add three chopped jalapeno peppers, seeds and stems

removed, to the pan with the rest of the ingredients.

 

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 530 Calories; 30g Fat (46.5% calories

from fat); 12g Protein; 65g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

202mg Sodium. Exchanges: 0 Grain(Starch); 12 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0