Monday, November 26, 2012

Aloo Paratha

Aloo Paratha
Growing Food ... Cooking Together, Washington Youth Garden 2008, page 32

Serves 7

Ingredients:

2 cups flour
3-4 potatoes, boiled
2 green chilies, diced
1/2 red onion, diced
3 green onions, sliced
1 Tbsp ginger, chopped
1 Tbsp lemon juice
1 tsp turmeric
Cilantro, ripped
Chili pepper (optional)
Curry powder (optional)
Salt and pepper
Vegetable oil

Directions:


  1. Mash potatoes lightly. Add cilantro to taste, green onions, chilies, salt, pepper, red onion, ginger, lemon, and turmeric. Set aside.

  2. Mix flour and two pinches of salt in a bowl. Slowly add water until dough incorporates, remaining a bit sticky.

  3. Make dough balls, smaller than a fist; sprinkle flour on a rolling pin and surface. Roll out balls thickly, about the diameter of a CD.

  4. Press ball of stuffing into center of dough. Gather the dough around the stuffing until it is completely wrapped. Roll out each sphere into a pancake.

  5. Heat vegetable oil and fry paratha for 4 minutes (per side?), until brown and crispy outside.

  6. Serve with yogurt and lime pickle or any chutney.

Broccoli, Wild Rice, and Mushroom Stuffing

Broccoli, Wild Rice, and Mushroom Stuffing
Growing Food ... Cooking Together, Washington Youth Garden 2008, page 13

Serves ?

Ingredients:

1/2 cup wild rice
2 cups broccoli, chopped
1/2 cup butter
1 1/2 cups mushroom, sliced
1 cup onion, chopped
1 16-oz package stuffing mix
14 oz vegetable broth
1/2 cup almonds, sliced (optional)

Directions:


  1. Cook rice. Preheat oven to 350 degrees Fahrenheit; lightly grease a baking dish.

  2. Blanch broccoli; drain and rinse.

  3. Melt butter in a skillet over medium heat and saute mushrooms and onions until tender. Mix in cooked rice, broccoli, stuffing mix, broth, and almonds. Transfer to baking dish.

  4. Bake 30 minutes until golden.

Black Bean Sauce with Sherry

Black Bean Sauce with Sherry
Quick-Fix Vegetarian, page 180

Makes about 1 1/2 cups

Ingredients:

1 Tbsp olive oil
2 cloves garlic, chopped
1 16-oz can black beans, drained and rinsed
1/4 tsp cumin
2 Tbsp soy sauce
2 Tbsp sherry
2 Tbsp water
1 Tbsp lemon or lime juice
Salt and pepper
1/2 tsp hot pepper sauce (optional)
2 Tbsp cilantro, fresh, chopped

Directions:


  1. Heat oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, cumin, soy sauce, sherry, and water; simmer for about 5 minutes.

  2. Transfer mixture to a food processor, add the lemon juice, and blend until smooth. Return to saucepan and season with salt, pepper, and hot sauce to taste.

  3. Stir in cilantro; add more water to thin sauce if desired. Simmer, stirring, until hot.

Ginger Coconut Sauce

Ginger Coconut Sauce
Quick-Fix Vegetarian, page 179

Makes about 1 cup

Ingredients:

2 tsp canola oil
2 Tbsp ginger, grated
1 tsp garlic, minced
1 tsp brown sugar
1/2 tsp chili paste
1 cup coconut milk
Salt
1 tsp cornstarch, dissolved in 1 Tbsp water

Directions:


  1. Heat oil in a saucepan over medium heat. Add ginger, garlic, and brown sugar; cook, stirring, until fragrant, about 30 seconds. Stir in chili paste, coconut milk, and salt to taste.

  2. Bring to a boil, then decrease heat to low; stir in cornstarch mixture and cook until thickened, about 3 minutes.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce
Quick-Fix Vegetarian, page 173

Makes about 1 1/2 cups

Ingredients:

1 Tbsp olive oil
1 clove garlic, chopped
1 6-oz jar roasted bell peppers, drained and chopped coarsely
1/2 cup tomato, diced
1 Tbsp red wine vinegar
1/2 tsp sugar
1/4 tsp salt
1/8 tsp cayenne
1/4 cup water

Directions:


  1. Heat oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in roasted red peppers and tomato; cook, stirring occasionally, for 5 minutes.

  2. Add vinegar, sugar, salt, and cayenne and simmer for 5 minutes. Puree mixture in a food processor until smooth, adding water as necessary.

  3. Cover and cook on low heat for 1 hour, until the vegetables are tender.

Indian-Style Vegetable Stew

Indian-Style Vegetable Stew
Quick-Fix Vegetarian, page 164

Serves 4

Ingredients:

2 Tbsp olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
1 bunch green onion, chopped
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cardamom
2 potatoes, diced
1 16-oz can chickpeas, drained and rinsed
2 cups vegetable broth
Salt and pepper
10 oz baby spinach
Cilantro, chopped, for garnish
Tomato, chopped, for garnish

Directions:


  1. Heat oil in a skillet over medium heat. Add onions, carrots, and celery. Stir in garlic, ginger, green onions, cumin, cinnamon, and cardamom. Cover and cook until the vegetables are softened, about 5 minutes. Transfer to a 4-quart pot.

  2. Add potatoes, chickpeas, vegetable broth, and salt and pepper to taste; cover and cook over low heat for 30 minutes, until the vegetables are tender. Stir in the spinach before serving.

  3. Garnish with cilantro and tomato before serving.

Jamaican Red Bean Stew

Jamaican Red Bean Stew
Quick-Fix Vegetarian, page 162

Serves 4-6

Ingredients:

1 Tbsp olive oil
2 cloves garlic, minced
2 cups carrot, sliced
3 green onions, sliced
1 sweet potato, diced
1 15-oz can diced tomatoes, drained
2 tsp curry powder
1/2 tsp thyme
1/4 tsp red pepper flakes
1/4 tsp allspice
Salt and pepper
2 16-oz cans kidney beans, drained and rinsed
1 14-oz can coconut milk
1 cup vegetable broth

Directions:


  1. Pour oil into a 4-quart pot over low heat. Add garlic and put the lid on while preparing remaining ingredients.

  2. Add carrots, green onions, sweet potato, and tomatoes. Stir in the herbs and spices; add beans, coconut milk, and broth.

  3. Cover and cook on low heat for 30 minutes.

Farmers' Market Stew

Farmers' Market Stew
Quick-Fix Vegetarian, page 161

Serves 4

Ingredients:

2 Tbsp olive oil
1/2 cup onion, chopped
1 cup carrot, sliced
3 cloves garlic, minced
1 pound potato, halved or quartered
1 bell pepper, cut into 1-inch cubes
2 zucchini, halved lengthwise and cut into 1/2-inch slices
1 15-oz can diced tomatoes, drained
2 tsp Dijon mustard
1 tsp ginger, minced
1/2 tsp paprika
1/2 tsp marjoram
2 cups vegetable broth
Salt and pepper

Directions:


  1. Heat oil in a medium skillet over medium heat. Add onions, carrots, and garlic; cover and cook until softened, about 5 minutes. Transfer to a 4-quart pot. Add potatoes, bell pepper, zucchini, and tomatoes.

  2. In a small bowl, combine mustard, ginger, paprika, and marjoram. Stir in a small amount of vegetable broth to blend, then add to the pot with remaining broth and salt and pepper to taste.

  3. Cover and cook on low heat for 1 hour, until the vegetables are tender.

Brandy-Laced French Onion Soup

Brandy-Laced French Onion Soup
Quick-Fix Vegetarian, page 157

Serves 4-6

Ingredients:

3 Tbsp olive oil
1 clove garlic, minced
4 cups onion, sliced thinly
1/4 cup brandy
3 cups vegetable broth
2 cups water
Salt and pepper
1 Tbsp parsley, fresh, minced
Parmesan, grated, for garnish
1 cup croutons

Directions:


  1. Heat oil in a large saucepan over medium heat. Add garlic and onions; cover and cook, stirring occasionally, until softened, about 10 minutes.

  2. Stir in the brandy, then transfer to a 4-quart pot. Add broth and water. Season with salt and pepper to taste. Cover and cook over low heat until onions are very soft, about 1 hour.

  3. Ladle into bowls, sprinkle with parsley and a dusting of Parmesan, and top with croutons.

Sunday, November 25, 2012

Better Than Mom's Lentil Soup

Better Than Mom's Lentil Soup
Quick-Fix Vegetarian, page 155

Serves 4-6

Ingredients:

1 Tbsp olive oil
1 cup onion, chopped
1 cup carrot, sliced
1/2 cup celery, sliced thinly
1 1/4 cup brown lentils, sorted and rinsed
1 15-oz can diced tomatoes, drained
5 cups vegetable broth
1 Tbsp soy sauce
Salt and pepper
1 Tbsp parsley, fresh, minced

Directions:


  1. Heat oil in a skillet over medium heat. Add onion, carrot, and celery; cover and cook until softened, about 7-8 minutes.

  2. Transfer vegetables to a 4-quart pot and add lentils, tomatoes, broth, and soy sauce. Cover and cook on low heat for 1 hour.

  3. Season to taste with salt and pepper; sprinkle with parsley.

Baked Red Beans and Rice

Baked Red Beans and Rice
Quick-Fix Vegetarian, page 149

Serves 4

Ingredients:

1 cup rice
1 1/4 cups vegetable broth
2 cups salsa
1 16-oz can kidney beans, drained and rinsed
1/2 tsp chili powder
Salt and pepper

Directions:


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Combine rice and broth in a lightly oiled 2-quart casserole dish. Stir in salsa, kidney beans, chili powder, and salt and pepper to taste.

  3. Cover tightly and bake until rice is tender, about 1 hour.

Ginger Sesame Noodles with Broccoli

Ginger Sesame Noodles with Broccoli
Quick-Fix Vegetarian, page 129

Serves 4

Ingredients:

2 Tbsp tahini
1 Tbsp brown sugar
3 Tbsp mirin
1/4 tsp red pepper flakes
1/4 cup soy sauce
2 Tbsp water
12 oz linguine
8 oz broccoli, cut into 1-inch pieces
2 Tbsp sesame oil
1 Tbsp canola oil
2 cloves garlic, minced
2 Tbsp ginger, minced
Sesame seeds

Directions:


  1. Cook pasta. 5 minutes before fully cooked, add broccoli florets and cook until tender. Drain pasta and broccoli and rinse with cold water. Toss with sesame oil and set aside.

  2. In a small bowl, combine tahini, brown sugar, mirin, and red pepper flakes. Stir in soy sauce and water. Set aside.

  3. Heat canola oil in a large skillet over medium heat. Add garlic and ginger; cook until fragrant, about 30 seconds. Add noodles, broccoli, and sauce; toss to combine and heat through. Sprinkle with sesame seeds.

Capellini with White Bean and Green Olive Tapenade

Capellini with White Bean and Green Olive Tapenade
Quick-Fix Vegetarian, page 124

Serves 4

Ingredients:

1 cup white beans, canned, drained and rinsed
1/2 cup green olive tapenade
1/4 tsp red pepper flakes
1/4 cup olive oil
Salt and pepper
1 pound capellini
1/4 cup parsley, fresh, chopped

Directions:


  1. Cook pasta while preparing sauce. Drain and place in bowl.

  2. In a food processor, combine beans, tapenade, and red pepper flakes; add olive oil and process until smooth. Add salt and pepper to taste. Blend in up to 1/3 cup of pasta water to make a smooth sauce.

  3. Toss capellini with sauce. Sprinkle with parsley and serve.

Spicy Ziti with Olives and Capers

Spicy Ziti with Olives and Capers
Quick-Fix Vegetarian, page 119

Serves 4

Ingredients:

2 Tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1 28-oz can diced tomatoes, drained
3/4 cup olives, pitted, halved
1 Tbsp capers, drained and rinsed
3 Tbsp parsley, fresh, chopped
Salt and pepper
1 pound ziti

Directions:


  1. Cook pasta while preparing sauce. Drain pasta and transfer to bowl.

  2. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add tomatoes and simmer for 10 minutes.

  3. Stir in olives, capers, parsley, and salt and pepper to taste. Toss with cooked ziti and serve.

Sicilian Couscous

Sicilian Couscous
Quick-Fix Vegetarian, page 97

Serves 4

Ingredients:

2 Tbsp olive oil
2 green onions, minced
3 cups baby spinach, chopped
1/4 tsp red pepper flakes
2 cups vegetable broth
1 1/2 cups couscous
1/4 cup raisins
1 tsp orange zest
Salt
2 Tbsp parsley, fresh, chopped
2 Tbsp pine nuts

Directions:


  1. Heat oil in large skillet over medium heat. Add green onions and spinach; cook to soften, 2-3 minutes. Stir in red pepper flakes and broth; bring to a boil.

  2. Stir in the couscous and remove from heat. Stir in raisins and orange zest; season with salt to taste.

  3. Cover; let stand 5 minutes. Sprinkle with parsley and pine nuts and toss gently.

Artichoke-Hummus Wraps

Artichoke-Hummus Wraps
Quick-Fix Vegetarian, page 93

Serves 4

Ingredients:

1 cup hummus
4 tortillas
1 12-oz can artichoke hearts, drained and chopped
2 cups romaine lettuce, chopped
1 carrot, grated
Salt and pepper

Directions:


  1. Spread 1/4 cup hummus on each tortilla. Top with artichokes, lettuce, and carrot. Season with salt and pepper to taste. Roll up tortillas and serve.

Oyster Mushroom Po'Boys

Oyster Mushroom Po'Boys
Quick-Fix Vegetarian, page 84

Serves 2

Ingredients:

8 oz oyster mushrooms, trimmed and cut into bite-sized pieces
3 Tbsp olive oil
Salt and pepper
3/4 cup bread crumbs
1/2 tsp Old Bay
2 6-inch sub rolls
2 Tbsp mayonnaise
3 romaine lettuce leaves, sliced crosswise in 1/4-inch strips
1 tomato, sliced
Tabasco

Directions:


  1. Toss mushrooms with 1 Tbsp olive oil; season with salt and pepper. Add bread crumbs and Old Bay; toss gently.

  2. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook until golden brown.

  3. Spread mayonnaise on sub rolls; line the bottom of each roll with lettuce, tomato, and mushrooms. Sprinkle with Tabasco to taste.

Waldorf-Inspired Coleslaw

Waldorf-Inspired Coleslaw
Quick-Fix Vegetarian, page 75

Serves 4-6

Ingredients:

1 1/2 cup walnuts
1/2 cup apple juice
2 Tbsp lemon juice
1/2 tsp sugar
1/4 tsp salt
2 apples, halved and cored
8 oz cabbage, shredded
1/4 cup raisins
2 green onions, minced finely

Directions:


  1. Grind 1 cup walnuts into a fine powder in a food processor. Add apple juice and process until smooth.

  2. Add lemon juice, sugar, and salt; process until well blended. Transfer dressing to a large bowl.

  3. Thinly slice apples; add to dressing and toss gently. Add shredded cabbage, remaining walnuts, raisins, and green onions. Stir to combine well.

Japanese Soba Salad

Japanese Soba Salad
Quick-Fix Vegetarian, page 70

Serves 4

Ingredients:

1 10-oz package soba noodles
1/4 cup sesame oil
1 red bell pepper, cut into strips
4 napa cabbage leaves, sliced finely
3 green onions, minced
2 Tbsp rice vinegar
1 tsp ginger, minced
1/4 tsp sugar
Salt and pepper

Directions:


  1. Cook noodles until just tender, about 5 minutes in boiling water. Drain and rinse in cold water. Toss in a bowl with 1 tsp sesame oil.

  2. Add bell pepper, napa cabbage, and green onion to noodles.

  3. In a small bowl, combine vinegar, ginger, sugar, and salt and pepper to taste. Whisk in remaining oil until blended. Pour over salad and toss to combine.

Mediterranean Orzo Salad

Mediterranean Orzo Salad
Quick-Fix Vegetarian, page 61

Serves 4

Ingredients:

1 1/2 cup orzo
1 clove garlic
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp marjoram
1/4 cup olive oil
1/2 tsp salt
Pepper
1 16-oz can chickpeas, drained and rinsed
1 6-oz jar artichoke hearts, drained
1/2 cup sun-dried tomatoes, oil-packed, cut into strips
1/2 cup olives, pitted
1/2 cup parsley, fresh, chopped
1/4 cup green onions, minced
1/4 cup pine nuts, toasted

Directions:


  1. Cook orzo until tender, about 5 minutes in boiling water. Drain and rinse under cold water.

  2. For dressing, mince garlic; add to vinegar, mustard, marjoram, olive oil, salt, and pepper to taste in a food processor and blend well.

  3. In a large bowl, combined orzo, chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley, and green onions. Add dressing and toss to combine. Top with pine nuts.

Fast Fresh Pho

Fast Fresh Pho
Quick-Fix Vegetarian, page 53

Serves 4

Ingredients:

5 cups water
2 tsp minced ginger
1/4 cup hoisin sauce
1 tsp chili paste
1 bunch green onions, minced
4 oz seitan, cut into strips
6 oz flat rice noodles
2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp miso paste
1 tsp sesame oil
3/4 cup bean sprouts
1/4 cup cilantro, fresh, chopped

Directions:


  1. Boil water in a large pot over high heat. Add ginger, hoisin, chili paste, and half of the green onions. Decrease heat to low and simmer for 15 minutes.

  2. Stir in seitan, cooked noodles, soy sauce, and lime juice.

  3. Mix 1/2 cup of hot soup with miso paste and return to the soup. Stir in the sesame oil and bean sprouts; simmer for 3 minutes.

  4. Garnish with remaining green onions and cilantro.

Red Lentil Soup

Red Lentil Soup
Quick-Fix Vegetarian, page 51

Serves 4

Ingredients:

1 Tbsp olive oil
1 bunch green onions, chopped
1 Tbsp curry powder
1 cup red lentils, sorted and rinsed
1 15-oz can diced tomatoes, drained
4 cups vegetable broth
Salt and pepper
1 zucchini (or cauliflower, green beans, chard, spinach, etc)
1 cup water, as needed

Directions:


  1. Heat oil in a large saucepan over medium heat. Add green onions and curry powder; cook until fragrant, about 30 seconds.

  2. Stir in lentils, tomatoes, and broth; bring to a boil. Decrease heat to low, season to taste with salt and pepper, and simmer.

  3. Thinly slice zucchini and add to soup while it simmers. Add up to 1 cup of water if the soup is too thick.

  4. Cook until lentils are soft, about 10 minutes.

Mushroom and White Bean Soup

Mushroom and White Bean Soup
Quick-Fix Vegetarian, page 47

Serves 4

Ingredients:

1 Tbsp olive oil
1/2 cup onions, chopped
1 pound mushrooms, sliced
1 tsp savory
4 cups vegetable broth
1 16-oz can white beans, drained and rinsed
Salt and pepper
2 Tbsp parsley, fresh, chopped, for garnish

Directions:


  1. Heat oil in a large pot over medium heat. Add onions; cover and cook until softened, about 5 minutes.

  2. Stir in mushrooms, savory, and broth; bring to a boil. Decrease heat to low; add beans and season to taste with salt and pepper. Simmer about 10 minutes; puree some of the soup (use an immersion blender or puree 2 cups in a food processor; add back to pot).

  3. Adjust seasonings to taste and heat until hot, about 5 minutes.

Chipotle-Kissed Black Bean Soup

Chipotle-Kissed Black Bean Soup
Quick-Fix Vegetarian, page 45

Serves 4

Ingredients:

1 Tbsp olive oil
1 cup sliced carrots
3/4 cup onions, chopped
2 cloves garlic, minced
1/2 tsp cumin
3 16-oz cans black beans, drained and rinsed
1 15-oz can diced tomatoes, drained
3 cups vegetable broth
1-2 chipotle chiles canned in adobo sauce, minced
Salt and pepper
Minced cilantro or parsley for garnish

Directions:


  1. Heat oil in a large pot over medium heat. Add carrots, onions, and garlic; cover and cook until softened, about 5 minutes.

  2. Stir in cumin, black beans, and tomatoes; add broth and chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and flavours have developed, about 15 minutes.

  3. Puree some of the soup (with an immersion blender or 2-3 cups in a food processor; add back to pot).

Green Onion Hummus with Lime

Green Onion Hummus with Lime
Quick-Fix Vegetarian, page 33

Makes about 2 cups

Ingredients:

2-3 green onions
1 16-oz can chickpeas, drained and rinsed
1/4 cup tahini
2 1/2 Tbsp lime juice
1/2 tsp salt
1/8 tsp cayenne
2 Tbsp olive oil
Paprika for garnish

Directions:


  1. Finely mince green onions in a food processor. Add chickpeas and tahini and process until smooth.

  2. Add lime juice, salt, and cayenne and process until well combined.

  3. Add olive oil and process until smooth. Adjust seasonings to taste.

  4. Transfer to a bowl and sprinkle with paprika.

Herbed Mushroom Crostini

Herbed Mushroom Crostini
Quick-Fix Vegetarian, page 28

Serves 6

Ingredients:

1 Tbsp olive oil
1/2 baguette, cut into 1/2-inch-thick slices
1 clove garlic, minced
8 oz mushrooms, chopped finely
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp savory
Salt and pepper to taste
1 Tbsp parsley, fresh, minced

Directions:


  1. Preheat broiler or grill.

  2. Lightly brush olive oil onto both sides of bread; place bread on baking sheet.

  3. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.

  4. Stir in mushrooms, basil, marjoram, savory, salt, and pepper. Cook, stirring occasionally, until mushrooms are soft, 5 to 7 minutes. Stir in parsley. Keep warm while you toast the bread.

  5. Broil or grill the bread until golden brown. Spoon the hot mushroom mixture over the toasted bread.

Tapenade

Tapenade
Quick-Fix Vegetarian, page 18

Makes 1 cup

Ingredients:

1 clove garlic
3/4 cup olives, pitted, black or green
1 Tbsp capers, drained and rinsed
3 Tbsp parsley, fresh, chopped
1/8 tsp black pepper
3 Tbsp olive oil

Directions:


  1. Mince garlic. Add to food processor with olives, capers, parsley, and pepper and process until well chopped.

  2. Add olive oil and pulse into a coarse paste.

  3. Will last in refrigerator up to 1 week.

Mushroom Gravy

Mushroom Gravy
Quick-Fix Vegetarian, page 16

Makes 2 cups

Ingredients:

1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic
2 Tbsp soy sauce
1/2 tsp thyme
1 1/2 cup water
1 1/2 Tbsp cornstarch, dissolved in 3 Tsbp water
Black pepper

Directions:


  1. Heat oil in a saucepan over medium heat. Add onion and garlic; cover and cook until softened, about 5 minutes. Stir in mushrooms; cover and cook 2 minutes more.

  2. Stir in soy sauce, thyme, and water and bring to a boil. Add cornstarch mixture and cook, stirring, until thickened, about 2 to 3 minutes.

  3. Decrease heat to low and add pepper to taste.

  4. Pour gravy mixture into blender or food processor and puree until smooth. Return to saucepan and adjust spices to taste.

  5. Will keep in the refrigerator up to 4 days and in the freezer up to 3 months.

Vegetable Broth

Vegetable Broth
Quick-Fix Vegetarian, page 15

Makes 8 cups

Ingredients:

2 Tbsp olive oil
2 onions, chopped coarsely
3 carrots, chopped coarsely
2 potatoes, quartered
3 celery ribs, chopped
4 cloves garlic, crushed
12 cups water
2 Tbsp soy sauce
1 cup fresh parsley, chopped coarsely
2 bay leaves
1/2 tsp salt
1/2 teaspoon peppercorns

Directions:


  1. Heat oil over medium heat in a large stockpot. Add onions, carrots, potatoes, celery, and garlic. Cover and cook until slightly softened, about 5 minutes.

  2. Add water, soy sauce, parsley, bay leaves, salt, and peppercorns. Bring to a boil, then decrease heat to medium-low and simmer, uncovered, about 1 hour to reduce the liquid and to bring out the flavours of the vegetables.

  3. Strain the liquid through a fine-mesh sieve into another pot, pressing juices out of the vegetables.

  4. Portion the broth and store in the freezer.