Recipe by Jenny Sanders
Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!
- 1 medium carrot
- 1 stalk celery
- 4 dried shiitake mushrooms
- 2 bay leaves
- 1⁄4 teaspoon celery seed
- 1⁄2 teaspoon rubbed sage
- 1⁄2 teaspoon salt
- 1 sprig parsley or 1 pinch dried chervil (optional)
- 2 -3 tablespoons good-tasting yeast
- 4 cups water (preferably filtered)
Directions See How It's Made
- Peel and slice the carrot.
- Slice the celery, and break up the shiitakes.
- Put all the ingredients in a pot.
- Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
- Strain through a fine sieve.
- If your sieve is coarse, line it with a clean tea-towel.
- Use in place of chicken stock.
- The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
- The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
- Discard the herbs.