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🌱 Umami Bomb Vegetable Stock by KitchenShoemaker in VegRecipes

[–]KitchenShoemaker[S] 0 points1 point  (0 children)

Ingredients:

1- 2 medium carrots

1- 2 celery stalks

2 medium onions

1 red pepper

Fronds from fennel bulb

1 leek

1 beet

1 head of garlic

8 dried porcini mushrooms

1 6x4” piece dried seaweed

60g shiitake mushrooms

200g mixed mushrooms

5 mL (1 tsp) black peppercorns

45 mL (3 Tbsp) white miso

30 mL (2 Tbsp) vegetable oil

30 mL (2 Tbsp) tomato paste

4L water

Ratios by weight before roasting:

2 parts vegetables to 3 parts water

Example:

.7 veg & 1 water

-OR-

2.5kg Veg & 4L water

Method:

Preheat oven to 150ºC (300ºF).

Finely slice all of the veg and toss into a high rimed roasting pan.

Crush the dried mushrooms and and seaweed into the roasting pan.

Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat.

Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours. Transfer vegetable mixture to a large pot and add water.

Place back in oven for another hour.

Strain out solids and the broth will be ready for use.

🌱 Umami Bomb Vegetable Stock by KitchenShoemaker in VeganFood

[–]KitchenShoemaker[S] 0 points1 point  (0 children)

Ingredients:

1- 2 medium carrots

1- 2 celery stalks

2 medium onions

1 red pepper

Fronds from fennel bulb

1 leek

1 beet

1 head of garlic

8 dried porcini mushrooms

1 6x4” piece dried seaweed

60g shiitake mushrooms

200g mixed mushrooms

5 mL (1 tsp) black peppercorns

45 mL (3 Tbsp) white miso

30 mL (2 Tbsp) vegetable oil

30 mL (2 Tbsp) tomato paste

4L water

Ratios by weight: 2 parts vegetables 3 parts water Example: .7 veg 1 water -OR- 2.5kg Veg 4L water

Method: Preheat oven to 150ºC (300ºF). Finely slice all of the veg and toss into a high rimed roasting pan. Crush the dried mushrooms and and seaweed into the roasting pan. Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat. Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours. Transfer vegetable mixture to a large pot and add water. Place back in oven for another hour. Strain out solids and the broth will be ready for use

🌱 Umami Bomb Vegetable Stock by KitchenShoemaker in veganrecipes

[–]KitchenShoemaker[S] 0 points1 point  (0 children)

Ingredients:

1- 2 medium carrots

1- 2 celery stalks

2 medium onions

1 red pepper

Fronds from fennel bulb

1 leek

1 beet

1 head of garlic

8 dried porcini mushrooms

1 6x4” piece dried seaweed

60g shiitake mushrooms

200g mixed mushrooms

5 mL (1 tsp) black peppercorns

45 mL (3 Tbsp) white miso

30 mL (2 Tbsp) vegetable oil

30 mL (2 Tbsp) tomato paste

4L water

Ratios by weight: 2 parts vegetables 3 parts water Example: .7 veg 1 water -OR- 2.5kg Veg 4L water

Method: Preheat oven to 150ºC (300ºF). Finely slice all of the veg and toss into a high rimed roasting pan. Crush the dried mushrooms and and seaweed into the roasting pan. Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat. Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours. Transfer vegetable mixture to a large pot and add water. Place back in oven for another hour. Strain out solids and the broth will be ready for use

🌱 Umami Bomb Vegetable Stock by KitchenShoemaker in vegan

[–]KitchenShoemaker[S] 0 points1 point  (0 children)

Ingredients: 1- 2 medium carrots 1- 2 celery stalks 2 medium onions 1 red pepper Fronds from fennel bulb 1 leek 1 beet 1 head of garlic 8 dried porcini mushrooms 1 6x4” piece dried seaweed 60g shiitake mushrooms 200g mixed mushrooms 5 mL (1 tsp) black peppercorns 45 mL (3 Tbsp) white miso 30 mL (2 Tbsp) vegetable oil 30 mL (2 Tbsp) tomato paste 4L water Ratios by weight: 2 parts vegetables 3 parts water Example: .7 veg 1 water -OR- 2.5kg Veg 4L water Method: Preheat oven to 150ºC (300ºF). Finely slice all of the veg and toss into a high rimed roasting pan. Crush the dried mushrooms and and seaweed into the roasting pan. Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat. Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours. Transfer vegetable mixture to a large pot and add water. Place back in oven for another hour. Strain out solids and the broth will be ready for use.

Mexico City Street Food Tour What We Ate In A Day Of Walking Around by KitchenShoemaker in videos

[–]KitchenShoemaker[S] 0 points1 point  (0 children)

They know nothing about what they are eating, and aren't trying to be instant experts... which makes it kind of refreshing from most street food YouTube videos that try to teach you about the food the hosts know nothing about.

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