Forums: September 2011 Kickstart Forum: Tried & True Recipes
Created on: 09/24/11 11:37 AM Views: 2369 Replies: 16
sparkledee Joined: 09/04/11 Posts: 48	Tried & True Recipes Posted Saturday, September 24, 2011 at 11:37 AM Does anyone have a good recipe for homemade Veggie Broth? I use so much store bought that I need to start making my own and see if thats cheaper. I've been looking at recipes through cookbooks and online, and they seem so different! I hate to try them then throw it out if its nasty! My only requirement in a veggie broth is that it doesn't taste like onion water. I bought a brand once and it had such a strong onion taste it overpowered everything else. Would appreciate a recipe thats already been tried. Thanks. Dee
	Edited 09/24/11 2:56 PM Quote | Send PM | Link | Top | Bottom
mommyof2nc Joined: 12/31/09 Location: North Carolina Posts: 172	RE: Tried & True Recipes Posted Saturday, September 24, 2011 at 3:45 PM I don't make my own broth - I just use a vegetable base mixed into water. Specifically, I buy a brand called Better Than Bouillon Vegetable Base. It is certified vegan and you can find it in your regular grocery store with the bouillon cubes. I can only get it at a couple different stores, so you might have to look for it in more than one store, but if you can get it, it's really good. Even my meat-eating husband prefers soups and other things when I make them using the vegetable base (as opposed to a bouillon cube). He even likes it better than chicken or beef bouillon. Edit: I guess it depends on if you live in the US, though. Not sure if you can get Better Than Bouillon in other countries.
	Edited 09/24/11 3:48 PM Quote | Send PM | Link | Top | Bottom
Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Tried & True Recipes Posted Saturday, September 24, 2011 at 5:08 PM Ditto on the Better Than Bouillon. It's not over salty, and it's not heavy on onion. Very flavorful. Sometimes when I want something hot to drink I just make a cup and drink it! I do make my own now and then, but can't really give you a recipe. It's different every time depending on what I have on hand. I would look at www.fatfreevegan.com I would bet she has a good recipe. Vikki ~ Wild4Stars@gmail.com
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sparkledee Joined: 09/04/11 Posts: 48	RE: Tried & True Recipes Posted Saturday, September 24, 2011 at 8:37 PM Thanks for the help! I have seen Better Than Boullion, but thought it would be high in sodium like the regular boullion cubes. I'll check it out next time I go to the store. I have to eat low sodium, so maybe they will have that as an option. Looking at the list of ingredients from a few recipes I found, and I try to buy organic when I can, it seems it will be much more expensive. Have a great weekend! Dee
	Edited 09/24/11 8:38 PM Quote | Send PM | Link | Top | Bottom
Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Tried & True Recipes Posted Saturday, September 24, 2011 at 9:08 PM I don't think it has to be expensive. I keep a freezer bag for "scraps." When I trim stalks off of broccoli it goes in the bag. Same with asparagus, or the outer leaves of cabbage. Kale stalks, spinach stems, celery leaves - all those things that you don't want to eat fresh. They go in my freezer bag and either end up in a green smoothie or as part of my veggie broth. Or if my kale has started to get wilty and I don't want to eat it fresh, it goes in my freezer bag. Same with zucchini, green peppers, carrots, etc. I throw it all in the crock pot, let it cook all day, tasting it periodically to see what it needs. I strain out most of the chunks, blend in the rest of them, add a little garlic, onion, whatever I want and it usually turns out pretty good. Probably 70% of it is stuff that most people run down the garbage disposal! Maybe I'm weird, but this sure works for me. Recycling at it's best !! Vikki ~ Wild4Stars@gmail.com
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sparkledee Joined: 09/04/11 Posts: 48	RE: Tried & True Recipes Posted Sunday, September 25, 2011 at 12:09 AM Thanks Vikki! That's a fantastic idea. I wish I had all those kale pieces I threw out last night. I'm going to give it a try this week with all my trimmings. Plus, putting it all in the crock pot sounds great. What temp and how long? Thanks, Dee
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cathyb Joined: 09/13/10 Posts: 149	RE: Tried & True Recipes Posted Sunday, September 25, 2011 at 12:41 AM I do the same thing as Wild4stars. My scraps are mostly carrot peels (washed first) and celery strings and ends. I also throw some whole spices into the stock, such as peppercorns, cloves, and coriander. I have always read that crucifer veggies should be avoided because of their strong taste. I am glad to know that I can use cabbage, kale and broccoli parts that I so often have. I usually cook on the stove for an hour or two. I have used the slow cooker before - about 6 hours on low. Sometimes I roast the veggie scraps first - I throw them in a 9x13 pan at 350, and stir every now and then. Maybe for 30-45 minutes total.
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idealady Joined: 01/04/11 Location: Massachusetts Posts: 27	RE: Tried & True Recipes Posted Sunday, September 25, 2011 at 1:13 AM Hi, Sparkledee, Just wanted to let you know that Rapunzel makes a Vegan Vegetable Bouillon with No Salt Added - a commercial brand that I found to be okay in a cooked meal. (Haven't tried it by itself yet.) 1/2 cube contains 130 mg sodium, 1.5 g protein, 1.5 g saturated fat (no trans fat), and < 1 g carbohydrate. The product is produced in Switzerland, and distributed by Blue Marble Brands, 313 Iron Horse Way, Providence RI 02908. I compared its sodium content with Better than Bouillion and found the 'Better than' product to be higher in sodium. I am also watching sodium content of processed foods. Good Luck, idealady
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Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Tried & True Recipes Posted Sunday, September 25, 2011 at 7:21 AM sparkledee wrote: Thanks Vikki! That's a fantastic idea. I wish I had all those kale pieces I threw out last night. I'm going to give it a try this week with all my trimmings. Plus, putting it all in the crock pot sounds great. What temp and how long? Thanks, Dee I generally start my crock pot on high for about an hour, then turn it down to low for about six hours. The nice thing is the time is pretty forgiving. If you're having a long day and don't get home until late, it will be fine going for 8 hours. I'm a garlic lover so I also throw in a couple garlic cloves. I've also heard not to use cruciferous veggies, but I haven't found that it makes my broth taste bad. Most of the veggies I love the most are cruciferous. Dr. Fuhrman makes a VegiZest that is salt-free, it's pretty good, but a bit pricey. http://www.drfuhrman.com/ Vikki ~ Wild4Stars@gmail.com
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: Tried & True Recipes Posted Monday, September 26, 2011 at 8:33 AM I use Vogue Cuisine brand instant vegebase. It's gluten free. It has 140 mg of sodium for 1 tsp. I like the idea of crock pot veg broth with the freezer scraps. I'm going to try that!! Thanks. Kathy
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Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Tried & True Recipes Posted Monday, October 10, 2011 at 5:39 PM Just received this in my email from Dr. Fuhrman, Eat To Live. I can't call it "tried and true" but I've not made anything from his cookbooks or web sites that hasn't been VERY good. Fresh Vegetable Broth Serves: 8 Preparation Time: 20 minutes (active prep time) Ingredients: 2 medium onions, chopped 1 cup finely chopped scallions 4 carrots, chopped 2 stalks celery, chopped 2 cups mushrooms, chopped 2 medium tomatoes, chopped 3 cloves garlic, peeled and halved crosswise 3 bay leaves 1 cup chopped fresh dill 1/2 cup chopped fresh parsley 6 whole black peppercorns 1 teaspoon dried oregano Instructions: 1. Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least one hour. Skim and discard any foam from surface. 2. Strain the broth, discard the bay leaves, but reserve the vegetables to eat as is or puree them and use to thicken soups or sauces. 3. Use in soup recipes instead of store bought vegetable broth. Can be frozen in small containers; will keep frozen up to 6 months. Vikki ~ Wild4Stars@gmail.com
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WhisperCat1 Joined: 09/01/11 Posts: 32	RE: Tried & True Recipes Posted Tuesday, October 11, 2011 at 11:42 AM I could use tried and true recipes for seitan and tempeh if anyone has good ones to share... My local grocery health market finally had these two products and I wanted to try them. Thanks.
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: Tried & True Recipes Posted Tuesday, October 11, 2011 at 11:52 AM the seitan recipe from the kickstart, seitan and buckwheat noodles. SOOO GOOD!!! There are 2 versions of the recipe. One doesn't include red peppers which you would definitely want to include (one or two sliced). Very good!!! You can also make your own seitan. I'm working on finding a recipe I like and I think baking it versus simmering it works better so far. As soon as I get a recipe I'm very happy with, I'll post it. So far I have made a baked one from Dr. Barnard's 21 day kickstart book. The seitan is for the BBQ seitan recipe but I just baked it and didn't make BBQ out of it. It was more meat like than others I have tried. Kathy
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Tried & True Recipes Posted Tuesday, October 11, 2011 at 12:25 PM vegangirl65 wrote: the seitan recipe from the kickstart, seitan and buckwheat noodles. SOOO GOOD!!! There are 2 versions of the recipe. One doesn't include red peppers which you would definitely want to include (one or two sliced). Very good!!! You can also make your own seitan. I'm working on finding a recipe I like and I think baking it versus simmering it works better so far. As soon as I get a recipe I'm very happy with, I'll post it. So far I have made a baked one from Dr. Barnard's 21 day kickstart book. The seitan is for the BBQ seitan recipe but I just baked it and didn't make BBQ out of it. It was more meat like than others I have tried. I think the request was for recipes to MAKE seitan (but I could be wrong). --Deb R
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WhisperCat1 Joined: 09/01/11 Posts: 32	RE: Tried & True Recipes Posted Tuesday, October 11, 2011 at 12:34 PM My request was for how to use Seitan, I had not heard of it before the kick start, and didn't know where to get it before this weekend. My grocer just started carrying it, so I bought some both to encourage them to keep carrying it, as well as to try it. I did not remember that it had been in the kick start as I did not have access to it so probably mentally blew by that one. Thanks for the reminder. I saw one from Emily Deschanel on the NutritionMD website, but it sounds sort of complicated and not something I could whip up right after work, though maybe a weekend thing... I'm also new to tempeh, and have no idea what to do with that either.
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vegangirl65 Joined: 08/31/11 Posts: 110	RE: Tried & True Recipes Posted Tuesday, October 11, 2011 at 1:00 PM I have made tempeh "joes". I believe the one I made was one of Dr. Barnard's recipes from his books, but there is probably one on the nutrition md website. It was really easy. crumble and add tomato sauce and spices. Could eat it over a baked potato. Basically Seitan you can use as a substitute for meat. I have used it in stir fry also, easy and no recipe required. Probably tons on nut md website.. Same goes for tempeh, slice or cube it and put it in stir fry. Kathy
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3faithful Joined: 09/14/11 Posts: 8	RE: Tried & True Recipes Posted Wednesday, October 12, 2011 at 12:21 PM Last night I made Tempeh tacos. It was my first try with Tempeh and I was pleasantly surprised. Tacos Crumble an 8 oz package of Tempeh into a pan. Saute' on medium heat in 1 tsp of oil for 3 minutes. Add 1 packet of taco seasoning to Tempeh with 1/4-1/2 cup of water. Simmer for 5 minutes so that flavors combine. Use taco shells or tortilla shells (vegan) to build tacos with Tempeh, salsa, shredded lettuce, onions and vegie cheese (if desired). Simple and delicious!
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