Homemade mock chicken stock for a kitchen staple on Meatless Monday
A good stock can make or break many recipes -- but unfortunately, it's hard to get a good vegetable stock from a can or a box. But making it yourself is easy as can be (especially if you have a stock pot with a strainer, a worthy investment). This mock chicken stock recipe (adapted from Moosewood New Favorites) is just as versatile as the version made with poultry; you can use it in soups, casserole, risotto and much more.
See also:
- Butternut squash and saffron risotto for a savory entree on Meatless Monday
- Vegan green bean casserole for a holiday side dish on Meatless Monday
- Spanish-style black-eyed peas for a new year's dish on Meatless Monday
You will need:
4-5 bay leaves
2 teaspoons turmeric
1 1/2 teaspoons thyme
1 teaspoon salt
2 small garlic bulbs
1/2 bunch Italian parsley
6 stalks celery
5 carrots
4 medium-sized red potatoes
4 onions
Enough water to cover ingredients
1. Place a large pot on the stove -- you can use a fabric strainer and put the vegetables in there (leave out the herbs and bay leaves) or one of these handy stock pots with a strainer. Add the bay leaves and the turmeric, thyme and salt.
2. Break apart the garlic bulbs and peel the cloves; add to the pot.
3. Rinse the parsley and add it (no need to trim the stems).
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