Learn: Make Veggie Stock
Not being wasteful is something that I’ve really tried to live by once I started to become aware of just how much our waste is affecting the planet. Think about all the veggie ends, peels, and scraps that you throw away when you cook. What if you could turn all of that waste into a delicious veggie broth for your soups?! This is such an easy way to reuse the parts of vegetables that we often toss and label as “trash”. I came across this idea when I was reading Thug Kitchen - eat like you give a f*ck, and have been using it ever since. Not only is this a great way to use every part of what you cook but it’ll also save you money and keep you away from the canned stock sold in grocery stores. Pro tips: you can use herbs or veggie parts that look wilted and dried out. Just don’t use anything moldy or things that will produce a bitter taste like cabbage, broccoli, cauliflower or brussels.
Directions:
Stick a gallon plastic bag or, even better reusable gallon silicone bags, in your refrigerator.
Fill up the bag with odds and ends from your week of cooking (carrots, onions, green onion tops, potato ends, old herbs and mushrooms are my favorite)
Once your bag is full (you’ll want a good 4-5 cups of scraps), stick them in a large pot and fill with about double the amount of water.
Bring to a boil and add in any salt, pepper, bay leaves and various seasonings.
Let this simmer for 1 - 2 hours (low simmer - so that you don’t lose too much broth)
Use the broth immediately or store in your refrigerator or freeze!
Stick that bag back in your fridge and restock for some new stock.