Posts tagged: selfcare

How To Make Vegetable Broth

Making your own veggie broth is cheaper and tastier than buying it at the store, and it’s also a great way to use up old carrots lurking in the back of the fridge. This handy guide will show you all you need to know about broth-making, including which vegetables work well so you can come up with your own blends.

When it comes to flavor, homemade broth wins out every time over store-bought and costs about a quarter of what you’d pay in a supermarket. Plus, it’s so easy to make! From full-out recipes to freestyle whatever-is-in-the-fridge  combos, there’s a broth technique for every type of cook. Read on for everything you need to know to make your own vegetable broth from scratch.

A note about broth vs. stock: The terms broth and stock tend to be used interchangeably, just as the two liquids can be used interchangeably in recipes. (According to its culinary definition, “stock” is made with bones, but that’s a distinction few people make anymore.)

Basic Vegetable Broth

1 hour | Makes 4 cups

This basic broth recipe has it all: carrots for sweetness and body; celery, onions, and garlic for robust flavor; and a touch of tomato paste for tangy umami. The herbs and garlic round out the other ingredients for a broth that’s tasty all on its own.

• 2 large carrots, peeled and cut into chunks
• 2 celery stalks with leaves, cut into chunks
• 1 medium yellow onion, cut into eighths
• 3 cloves garlic, crushed
• 1 tsp. no-salt-added tomato paste
• 1 bay leaf
• 5 whole peppercorns
• 2 sprigs fresh parsley, or ½ tsp. dried parsley (optional)
• 2 sprigs fresh thyme, or ½ tsp. dried thyme  (optional)

1. Combine all ingredients in a medium saucepan with 5 cups water. Cover. Bring to boiling; reduce heat. Simmer 45 minutes. (If using a multicooker, combine all ingredients with 5 cups water. Cook on high 15 minutes.)
2. Strain broth, pressing vegetables to release all the liquid; discard solids. Store in an airtight container up to 3 days in the refrigerator or up to 6 months in the freezer.

6 Tasty Variations

One of the best things about making your own broth is being able to customize it for a specific recipe. Here are five options that can be prepared by making a few changes to the basic recipe above.

Mushroom: Replace the carrots with 8 oz. (2½ cups) quartered cremini or button mushrooms.

Vegan Chicken: Add 1 sprig each fresh sage, marjoram, and rosemary (or ½ tsp. each dried) to mimic poultry seasoning and give the broth a chicken-y flavor.

French-Style: Swap out the onion for a large leek (white and green parts), replace 1 large carrot with a turnip, and double the thyme.

Mediterranean: Replace 1 celery stalk with 2 fennel stalks, double the tomato paste, and add 2 sprigs fresh oregano (or ½ tsp. dried).

Asian: Omit the tomato paste and bay leaf. Add 2 scallions, 3 coins fresh ginger, 1 extra garlic clove, and 4 sprigs fresh cilantro.

Freestyle Vegetable Broth

Missing some ingredients called for in our Basic Vegetable Broth recipe? No problem. You can whip up vegetable broth using whatever veggies you have on hand, and it’s a wonderful way to use up the leftover or wilting veggies in your fridge. While a freestyle broth may not always have the savory balance of a recipe, it will still boost the flavors of whatever you cook with it. Here’s a basic template, which will yield about 4 cups of broth, followed by some dos and don’ts when it comes to ingredient selection.

1. Place 3 cups chopped vegetables (see below for suggestions) in a large saucepan with 5 cups water.
2. Cover, and simmer 45 minutes, or until the veggies have softened and released their flavors. Strain the liquid, and discard the vegetables.
3. Store in an airtight container in the refrigerator 3 days or in the freezer up to 6 months.

Veggies To Use

• Alliums (onions, leeks, shallots, garlic),
• Stalky veggies (celery, fennel)
• Root vegetables (carrots, parsnips, potatoes). These are veggie broth foundations.
• Asparagus
• Peas
• Corn
• Mushrooms
• Lentils can also be used to add more robust flavor, as Chef Del Sroufe does with his vegetable stock recipe.
• Herbs (dried or fresh)

Veggies Not To Use

• Cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kale, etc.). These have strong flavors that can overpower vegetable broths and make them bitter.
• Turnips and rutabaga (also members of the cruciferous family) should be used sparingly, as these can also make broths bitter.
• Starchy, mushy vegetables such as sweet potatoes and winter squash. These can discolor broth and make it cloudy.

The Scrap Method

The bits and ends of vegetables that don’t make it into a recipe are all packed with flavor. Here’s how to repurpose them into batches of vegetable broth.

1. Save those scraps. Collect the peels, fronds, stems and ends during vegetable prep. (Wash all vegetables well beforehand.) Onion peels, garlic skins, and herb stems can all go in as well, along with any wilted or limp vegetables from the fridge. Omit scraps from cabbage-y veggies (aka cruciferous vegetables), but feel free to add squash and potato skins to the mix. Even scraps from veggies you usually eat raw, like lettuce or cucumber, can add body to a scrap broth.
2. Store scraps in a broth box. Designate a 6- to 8-cup lidded container as a “broth box,” where you can store your scraps in the freezer. Add to the scrap stash each time you have vegetable parings.
3. Get cooking. Once your broth box is full, rinse and drain the collected vegetable scraps to remove any residual grit. Place them in a large pot and cover with ½ inch water. Simmer 45 minutes; then strain and discard the solids, and…voilà! Homemade vegetable broth!

How To Freeze It

Freeze homemade vegetable broth in 1-quart containers for use in soups and stews, or in ice cube trays (1 ice cube = 2 Tbsp.) for oil-free sautés, sauces, and stir-fries. Any leftover broth can be refrozen.

Using Vegetable Broth In Place Of Oil (Or Water)

One of the foundational techniques in oil-free cooking is the water-sauté, where you skip the oil and sauté vegetables in water or broth, which is added a tablespoon or two at a time. Vegetable broth not only prevents the vegetables from sticking to the pan but also it enhances the flavors of the final dish. Broth can be used to add flavor when you brown and roast vegetables, too.

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Vegan Chili Cheese Fries

This festive dish is a healthy reinvention of a greasy fast-food classic. Oven-baked steak-cut fries get smothered in a zesty homemade chili, then topped with a smooth potato-based cheesy sauce. Yum!

INGREDIENTS 

FRIES AND CHEESY SAUCE

• 4 pounds Russet potatoes, cut into ½-inch-thick wedges
• 1 cup unsweetened, unflavored plant-based milk
• ¼ cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste

CHILI AND GARNISHES

• 1 medium onion, cut into ¼-inch dice (about 2 cups)
• 6 cloves garlic, minced
• 2 15-ounce cans red kidney beans, drained and rinsed (3 cups)
• 1 15-ounce can fire-roasted tomatoes (1½ cups)
• 4 tablespoons mild (or hot) chili seasoning
• 2 tablespoons lemon juice
• Sea salt and freshly ground black pepper
• 2 stalks scallions, thinly sliced (¼ cup)
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. Preheat oven to 400℉.
2. Place potato wedges in a steamer basket in a saucepan. Add water to saucepan to just below basket. Cover pan and steam potatoes 15 to 20 minutes or until tender. Transfer ¼ of the potatoes to a bowl and set aside. Spread out the remaining potatoes in a 13×9-inch casserole dish; bake 20 minutes until fries are crispy and brown.
3. For Cheesy Sauce, add milk, nutritional yeast, lemon juice, and garlic powder to bowl with reserved steamed potatoes. Mix well, using a potato masher to mash the potatoes into a smooth sauce. Season with salt and pepper.
4. For chili, in a sauté pan, combine onion and garlic with ¼ cup of water. Sauté 10 minutes on medium heat until onion is tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add beans, tomatoes, and chili seasoning, and cook 5 minutes more or until chili thickens. Add lemon juice, and season with salt and pepper.
5. To assemble Chili Cheese Fries, spread chili over baked fries in casserole dish. Dollop Cheesy Sauce over chili layer. Bake 20 minutes or until Cheesy Sauce is lightly browned.
6. Remove from oven and garnish with scallions and cilantro. Serve immediately.

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The Best Juice Cleanse Recipes For Weight Loss

Looking to jumpstart your weight loss with a juice cleanse? You’re not alone! Many people use juicing as a way to detox and reset their bodies, and while it can be effective, it’s important to choose the right juice to cleanse for your goals.
Here are some of the best juice cleanse recipes for weight loss:

1. The Green Juice Machine: This juice is packed with ingredients that are great for weight loss, like kale, spinach, parsley, and cucumber. It also has a nice citrusy flavor from the lemon juice.

2. The Carrot Cleanse: This juice is made with carrots, apple, ginger, and lemon juice. It’s a great way to start your day or have as an afternoon pick-me-up.

3. The Beet Detox: This juice is made with beets, carrots, apples, and ginger. It’s a great way to cleanse your system and get in some nutrients at the same time.

4. The Cucumber Cooler: This juice is made with cucumber, mint, lemon juice, and water. It’s a great way to rehydrate and refresh your body.

5. The Lemonade Cleanse: This juice is made with lemon juice, water, maple syrup, and cayenne pepper. It’s a great way to detox your body and jumpstart your weight loss.

6. The Green Goddess: This juice is made with kale, spinach, parsley, mint, lemon juice, and apple juice. It’s a great way to get your greens in and boost your weight loss.

7. The Detoxifier: This juice is made with carrots, celery, ginger, lemon juice, and cayenne pepper. It’s a great way to detox your body and jumpstart your weight loss.

8. The Slimdown Smoothie: This smoothie is made with almond milk, banana, almond butter, flaxseed oil, and vanilla protein powder. It’s a great way to start your day or have as a post-workout snack.

9. The Skinny Cleanse: This juice is made with carrots, celery, cucumber, apple juice, and lemon juice. It’s a great way to detox your body and jumpstart your weight loss.

10. The citrusy Detox: This juice is made with grapefruit juice, orange juice, lemon juice, and water. It’s a great way to detox your body and jumpstart your weight loss.

Due to the amount of natural sugar in fruit, it’s always good to try and balance your fruit intake with vegetables, especially green vegetables. Always try to add something green, e.g spinach, kale, celery to the smoothie or juice.
These are just a few of the best juice cleanse recipes for weight loss. If you’re looking to jumpstart your weight loss journey, consider trying one of these juices. And remember to drink plenty of water throughout the day!
What are your favourite vegan breakfast? Let us know in the comments below!

Looking for more juice cleanse recipes? Check out our health blog for more recipes.

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Jackfruit Barbecue Sandwiches With Broccoli Slaw

A homemade barbecue sauce packed with jackfruit chunks and tender cooked farro pairs perfectly with a broccoli-avocado slaw. Serve in a whole grain bun for a finger-licking good meal.

Jackfruit has a meaty texture that soaks up flavors from an easy homemade barbecue sauce to make this classic-style sandwich. Shredded broccoli and mashed avocado make for a creamy, crunchy slaw.

Note: Canned jackfruit can be full of sodium. Check labels and select the brand with the lowest a

INGREDIENTS 

• ½ of a small avocado, seeded and peeled
• 2 teaspoons lime juice
• 3 cups shredded broccoli slaw mix
• ¼ cup sliced scallions (green onions)
• 1⅓ cups no-salt-added tomato sauce
• 3 pitted whole dates
• 1½ teaspoons chili powder
• 2 cloves garlic
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• 1 14-oz. can green jackfruit, rinsed, drained, and chopped
• 1 cup cooked farro
• 6 whole wheat hamburger buns, toasted

INSTRUCTIONS

1. For slaw, in a large bowl mash together avocado and lime juice. Add broccoli slaw mix and scallions; stir to combine. Cover and let stand while preparing filling.
2. For filling, in a blender combine the next six ingredients (through pepper). Cover and blend until smooth. Pour into a medium saucepan. Stir in jackfruit and farro. Cover and heat through over medium, stirring occasionally.
3. Spoon jackfruit mixture into buns. Top with slaw.

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Perfect Vegan Carrot Cake

“Carrot cake” always sounded healthy, but traditionally it was an oily affair loaded with refined sugar. Not this beauty. Oil-free and sweetened with dates, banana, raisins, and carrot, this delicious vegan carrot cake has a sweet, moist crumb that readers love. It’s great served plain or with Vanilla Bean Frosting. Try it today and see why it’s one of our top-rated cake recipes. A commenter writes: “This was incredible! I was so impressed, as was the birthday boy! This is a keeper all the way around!”

Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. The cake will keep for up to five days and tastes even better the day after it’s made. It also freezes well. Spread with Vanilla Bean Frosting or serve on its own.

INGREDIENTS 

• 1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice
• 4½ ounces pitted whole dates, chopped
• ¾ cup raisins, divided
• ½ cup sliced ripe banana
• 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
• 1¾ cups regular rolled oats
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• Pinch of ground cloves
• 1½ cups finely shredded carrots
• ½ cup chopped walnuts (optional)
• 1 cup Vanilla Bean Frosting (optional)

INSTRUCTIONS

1. Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.
2. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
3. Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
4. Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).
5. Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).

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Buffalo Cauliflower Pita Pockets

Sautéed frozen cauliflower, carrot, and chickpeas get a spicy makeover in these loaded pita pockets. Use the liquid from the can of chickpeas (aquafaba) for extra-silky texture. For a gluten-free option, serve in lettuce wraps.

Give frozen cauliflower a saucy zing in these pockets. Here, aquafaba—the viscous liquid from a can of chickpeas—stands in for the butter that is typically found in buffalo sauce. The result is a silky sauce that is equal parts healthy and delicious. The pockets are stuffed with sautéed cauliflower, carrot, and onion, and creamy mashed chickpeas to hold it all together.

INGREDIENTS 

• 2 15-oz. cans no-salt-added chickpeas
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 to 2 tablespoons hot sauce
• 1 tablespoon no-salt-added tomato paste
• 1 12- to 16-oz. package frozen cauliflower, large florets cut into bite-size pieces
• ½ cup chopped onion
• ½ cup chopped carrot
• 3 cloves garlic, minced
• Freshly ground black pepper, to taste
• 8 lettuce leaves
• 4 whole wheat pita bread rounds, halved crosswise and warmed
• ½ cup finely chopped celery
• Lemon wedges

INSTRUCTIONS

1. Drain garbanzo beans, reserving liquid (aquafaba). Rinse beans off. In a medium bowl mash ½ cup of the beans; set remaining beans aside. In a small bowl whisk together ¼ cup of the aquafaba (reserve remaining aquafaba for another use), the vinegar, mustard, hot sauce, and tomato paste. Stir into mashed beans.
2. In an extra-large skillet cook cauliflower, onion, carrot, and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add whole beans and mashed bean mixture. Cook about 5 minutes or until most of the liquid has been absorbed and cauliflower is tender. Season with pepper. Place one lettuce leaf in each pita half, then fill pitas with cauliflower mixture and top with celery. Serve with lemon wedges and, if desired, additional hot sauce.

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Quick Black Bean Tostadas

Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving.

INGREDIENTS 

• 10 6-inch corn tortillas
• 2 15-oz. cans black beans, rinsed and drained
• 2 tablespoons lemon juice
• 1½ tablespoons onion powder
• 1½ tablespoons garlic powder
• 1 teaspoon ground cumin
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups finely shredded romaine lettuce
• 1 green onion, thinly sliced (¾ cup)
• 1 medium tomato, finely chopped (½ cup)
• 3 tablespoons fresh cilantro, finely snipped

INSTRUCTIONS

1. Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
2. Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
3. Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
4. To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

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