Homemade Veggie Bouillon base. Dissolve 1-2 teaspoons per cup of water for a delicious instant broth for soups or with which to cook grains, etc. One of my favorite blogs is Heidi Swanson’s 101 Cookbooks. She blogged about this basic and brilliant idea of making your own bouillon paste in a matter of minutes. I’ve taught it in countless cooking classes and sent folks home with a jar to keep in the freezer for that last-minute risotto, soup, braise, etc….
… Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted…
…teaspoon of sea or kosher salt and plenty of pepper. You need to be generous with the salt. Put the butter in a baking dish and place it in the oven while it’s preheating. When the butter is melted add the veggie mixture and combine well and pack the veggies down as evenly as possible. Pour the stock or bouillon over the mixture. Place a piece of wax paper or aluminum foil over the veggies and press down firmly. Bake…
…or 1 14 oz. can of cannelini or other white beans 2 tbs olive oil 2-3 leeks (about 2 cups, chopped) 5 large cloves garlic 6 cups home-made veggie bouillon or veggie or chicken stock 2 cups packed cilantro one large bunch chard, stems removed, coarsely chopped (about 4 cups) sliced crusty bread (4 slices) 4 eggs salt and pepper, to taste good olive oil for drizzling Cook the beans in water with one clove of the garlic until soft….
…chives (optional—see note above) 4 eggs, poached (see below) Heat 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet over high heat. Add the onions and veggies all at once. Add a couple of pinches of salt and stir well. Cook on high heat for several minutes and then turn down to medium-high as the veggies start to brown. Cook for about 7-10 minutes until veggies are tender and a bit browned. Just before the veggies are done add…
…Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and Salsa Verde Veggie Sides Artichokes (with Aioli) Beets and Beet Greens with Garlicky Greek Yogurt Braised Asparagus with Fresh Rosemary and…
…in olive oil for a few minutes. Then I added 1/2 cup of water and covered the pan and braised them for about 10 minutes until the stems were tender. Then I made a quick bechamel, but for the first time ever used half milk and half veggie bouillon (yes, I know you’re probably tired of hearing about the stuff but it is transformative). Then I remembered that I had a bag of leftover, sliced baguette in the freezer. So…
…pea shoots And as per usual, I used my homemade veggie bouillon instead of chicken or vegetable stock, adding another layer of green. Very Green Risotto I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (see above). It really doesn’t take that much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes. If you’re using…
…French green lentils (or regular brown ones if that’s what you have) 5 cups water or veggie or chicken stock (use homemade veggie bouillon if you have it) 1 bunch chard or spinach (collards, kale, beet greens. .. ) washed and chopped squeeze or two of lemon juice Heat olive oil in a 4-quart pot on medium to medium-high heat. Add onion, carrot and celery and saute until softened. Add all spices and saute a few more minutes. Add potatoes,…
…seasoned. Serves 4-6 3 1/2 cups stock, water or veggie bouillon (made with 4 1/2 teaspoons bouillon paste and 3 1/2 cups water) 1 1/2 pounds ripe, slicer/heirloom tomatoes (not sauce tomatoes), cored and cut into thick wedges (about 4 medium to large tomatoes) Salt and freshly ground black pepper 4 tablespoons olive oil, divided 1 medium onion, minced 1 tablespoon minced garlic Large pinch saffron threads 2 teaspoons Spanish pimentón (smoked paprika), or other paprika 2 cups Spanish or…
…much bean cooking liquid, a rich, silky base for a soup. Also present, about 2 cups of already roasted butternut squash, some of it very soft and some of it still keeping its shape. I had a small chunk of celery root and I always have onions, potatoes and garlic on hand as well as veggie bouillon base (water would have been just fine since the bean broth was flavorful) in the freezer. The garden offered up a handful of…
There are so many nights when I’m grateful for the work I put in at times when I don’t need to put dinner on the table in 30 minutes. Things like already cooked beans and a jar of veggie bouillon base and frozen, roasted tomatoes all add so much flavor. It’s not the time of year to be roasting tomatoes but the other two you can make anytime you have a bit of spare time. In order to provide more…
…small either French green or Italian brown lentils is the perfect lunch or dinner with a salad on the side. You cook the lentils and rice in the same pot with just some garlic, parsley and a little tomato and some good broth of your choosing or veggie bouillon. Dress it up with some more parsley, some parmesan and a drizzle of good olive oil and dig in. Rice and lentil stew with parmesan and parsley. There’s nothing fancy about…
…and those are the other key ingredients for this cold soba salad. It’s a flavorful, good spring salad and with a couple of fried eggs on the side or a frittata will make a fine, light supper. And I should note that I do some planning, though in a very different, general/ad hoc sort of way. I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs…
…our markets at the moment. The greens are fresh and wonderful to incorporate in this soup. It is spring in a bowl! I add a few squeezes of lemon juice and a couple of tablespoons of heavy cream at the end. And I use my homemade Veggie Bouillon instead of chicken stock, but otherwise I follow this recipe from Culinate.com closely. I am also just made a savory bread pudding with lots of herbs, carrots, onions, chard, and extra sharp…
…(I used my homemade Veggie Bouillon) olive oil Heat broth in a small pan. Saute onion and bacon in large saute pan with 2 Tbs of olive oil until onion is translucent and soft. Rinse quinoa well and strain thoroughly. Add quinoa to onions and bacon and saute for a few minutes until dried out and slightly toasty over high heat. Add broth all at once. Bring to a boil, turn down to simmer and cover. After about 10 minutes…
…end trimmed and several tough outer layers removed, roughly chopped 2 teaspoons ground coriander 1 1/2 teaspoons ground turmeric 6 green cardamom pods, crushed (or ground cardamom–see headnote) 2 Serrano chilies, finely chopped and seeds removed (or keep seeds if you want it spicier) 1 lb peeled and seeded winter squash (about 4 1/2 cups of bite-sized pieces) 1 1/2 cups vegetable stock or chickpea cooking liquid seasoned with 2 teaspoons of homemade veggie bouillon base 1 1/2 cups coconut…
…(or ditalini or other small pasta) 4 cups flavorful vegetable broth (homemade veggie bouillon) or chicken stock 1/2 cup heavy cream 1/2 cup grated Parmesan or other hard, grating cheese (Asiago Stella is a good, cheaper alternative) Salt Lots of freshly ground black pepper Generous grating (about 1/4 teaspoon) fresh nutmeg The fastest way to prepare the cauliflower is to slice the head into 1/2- 3/4-inch slabs, top to bottom, and then proceed to cube those. Some pieces will crumble…
…consider them both. Yellow Peas and Rice with Onion Relish (Golden Kichuri) –adapted from Vegetarian Cooking for Everyone by Deborah Madison 2/3 cup yellow split peas (matar ki daal) 1 2/3 cup basmati rice 3 tablespoons ghee, coconut or olive oil 1/2 teaspoon cumin seeds 1/4 cup chopped cilantro 1/2 teaspoon turmeric 1/2 teaspoon Garam Masala 3-4 cups veggie bouillon broth or water Salt Onion Relish 1/2 a small red onion, very thinly sliced 1/2 teaspoon salt Juice of half…
…then seems like such a coup to have those sweet, tender chunks of goodness in your fridge whenever you want them. I think of this as another element in my prepared pantry. A term I use to describe all those things (veggie bouillon, cooked, frozen beans, etc.) that enable you to make fast food with real, wonderful ingredients. Sometimes I don’t even manage to make the squash or beets into anything but just snack on them or serve them…
…– 2 heaping teaspoons green curry paste (I particularly like Thai & True brand), to taste 1 can full fat coconut milk 2 cups veggie bouillon broth (or vegetable or chicken stock) 1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish) Salt Squeeze of lime juice to taste (optional) Cooked white or brown, long grain rice Put a large soup pot on medium high heat. Add 3-4 tablespoons of the solid…
…seasonings and other additions. I discovered some wild rice in the back of my pantry yesterday. I had two leeks that needed using, half an onion, a few carrots, half a bunch of parsley and some pork sausage in the freezer. I sautéed the leeks, onions, and carrots; added the sausage cut into half-rounds. After all that was starting to brown I tossed in the rice, some veggie bouillon, covered it and brought it to a boil, then turned it…
…some veggie broth. Then I pureed the whole thing, added it to a small batch of cream sauce and baked it with pasta and a bit of cheese for a very-veggie-heavy “mac-n-cheese”. He devoured two bowls full with a grin on his face and asked me to be sure and save some for him for after school today and not send ALL of it to work with Daddy! Why did I feel so compelled to do this? I love vegetables…
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