Comments on: Recipe: Vegetable Stock From Scratch

By: Kerstin

Kerstin — Sun, 12 Jun 2011 04:18:35 +0000

Oooh, I’m going to have to bookmark this. I regularly make and can Chicken stock, but I’m trying to get more variety in my pantry as well as slowly cutting meat out as time goes by. (:

By: Sayward

Sayward — Sun, 30 May 2010 20:06:24 +0000

@ Leslie – Sounds great! I make something real similar during the summer. That’s so funny that your son is Damien and lives here! Crazy coincidence. =)

By: Leslie

Leslie — Thu, 27 May 2010 22:22:50 +0000

Being the procrastinator I am, it only took me 3 weeks to get back to you !! Already made my veggie broth, which has already been used up, making my 2nd batch of Kombucha ( the first batch came out tasting like apple cider vinegar but that is supposed to be okay) So here is the basic recipe for Black Bean Salad. I never measure anything when I cook so here goes-
Black Beans, Sweet Corn ( I usually use frozen organic that has been blanched) Diced green and red bell pepper ( One each) diced red onion, diced jalapeno, one bunch cilantro chopped, optional is small chunks of avo added at the end. The dressing is oil ( not olive as the flavor is a bit strong) some red wine vinegar, a splash of balsamic salt and pepper. The sum is greater then the parts. I make this for every party I go to and ALWAYS get asked for the recipe. Vegan and yummy!!! I am sure you are having a fantastic time with your new little wonder….my son was born at home in Hawaii (raised on papayas, avos and tofu) and now lives in your wonderful town of Portland which he adores. He is now 32 and still a vegan, his name is Damien, just thought you might get a chuckle out of that!!!

By: Sayward

Sayward — Fri, 07 May 2010 03:32:22 +0000

@ Leslie – It’s totally fine to use all the scraps! What I do is keep a tupperware in the freezer, and save them up until I have enough to make a batch. But I always use a whole fresh onion – I think that’s important. =)

Thanks for such a sweet compliment. I’d love that bean salad recipe!

By: Leslie

Leslie — Sat, 01 May 2010 03:18:53 +0000

I always seem to use all my vegies before they go south on me, with the exception of the poor eggplant that got tossed into the compost pile. Just wondering if it is fine to use all the scraps,( carrot ends, kale stems, unruly beet ends_,etc) for the vegie broth. Onion skins?? I usually use some kind of organic pre-made vegie broth but I think it is time to branch out!!!! BTW, you have the BEST website on the internet……I spend hours reading everything. I have a killer recipe for a black bean salad if you need one!!! Still procrastinating on the homemade kombucha, but that is the Libra this time!!!

By: Sayward

Sayward — Mon, 07 Dec 2009 18:00:24 +0000

@ christy – I’m glad to get you back into it! It’s such an awesome little routine, and it makes the house smell sooooo good. =)

By: christy

christy — Sun, 06 Dec 2009 20:27:45 +0000

I used to make stock all the time and for some reason, years ago, stopped. Thanks for getting me pumped about it again! I used to save all my veggie scrapes from other cooking projects in the freezer for stock when i lived in a compost-less apartment. It made me feel better about how they eventually ended up in the garbage to get as much as i could out of them.

By: Sayward

Sayward — Fri, 20 Nov 2009 19:41:34 +0000

@ Apple Noggin – They are just normal jars I save, like pasta sauce jars etc. The key is to not fill them too full, because liquids expand when they freeze. So if the jar is totally fill and the cap is on tight, when it freezes the liquid has nowhere to expand to, and it breaks the jar. I leave about a half an inch at the top of the jar and I don’t screw the caps down tight until *after* they freeze. Never had a break yet! (knock on wood)

Also, you should let the stock cool down to room temp before you transfer it to the jars.

By: Apple Noggin

Apple Noggin — Fri, 20 Nov 2009 03:19:28 +0000

Are those “special” glass freezer jars or can you use any type of glass jar in the freezer? I’m just remembering back to 1st grade science experiments and trying to remember what exactly makes the glass break.

By: Sayward

Sayward — Thu, 12 Mar 2009 15:27:51 +0000

@ Irrevenant – I never realized how much salt was in celery until I added a bunch into a smoothie! Eeeww, not so good. =)

Glad you liked the recipe!