Ingredient: Vegetable Stock

Just as a rich chicken or veal stock forms the basis of many dishes in kitchens that use meats, a versatile vegetable stock does the same in the vegetarian kitchen. This recipe, which comprises about 40% vegetables initially, yields plenty of savory vegan stock for soups, broths, stews, gravies, and pan sauces. Developed Fall, 2015 from earlier experience with sauces and stocks.

6 qt (6 l) water
1 lb carrots, scrubbed and cut into large chunks
1 lb onions, skins on, trimmed and quartered
1/2 lb celery with leaves, coarsely chopped
1/4 lb mushrooms, cleaned, trimmed, and chopped
1/4 lb green cabbage, coarsely chopped
2 oz parsley sprigs
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves

In a large pot set over high heat, add the water, vegetables, and seasonings. Cover and bring to a gentle boil. Uncover and adjust the heat to produce a fast simmer. Cook for about 45 minutes until all is very tender and cooked through. Cover and let cool. Pour through a fine strainer into a pot, but do not press on the residue. Discard the solids. Refrigerate stock up to a week or freeze in convenient portions in plastic zip-lock bags.

Salt and Pepper Biscuits

First prepared in Autumn, 2012. Good with pea soup, and other hearty soups and stews.

4 frozen buttermilk biscuits (Pillsbury™ is good)
cooking spray
water spray
coarse salt
coarsely-ground black pepper

Preheat toaster oven to 375 degrees F (191 C). Treat baking pan with cooking spray. Arrange frozen biscuits, not touching. Spray them with cooking spray. This keeps the crust tender. Spray tops lightly with water. Sprinkle with salt and pepper. Bake 20 to 22 minutes, until tops are nicely browned. Let cool 5 minutes before splitting;  serve with softened butter. Good alongside stews, soups, and hearty salads.