Learn how to make a vegan stock recipe with would-be waste.
This sustainable food hack will add more flavor to your meals.
The FDA Just Banned Red Dye No.
3: The Future of Processed Foods
Is Red Wine Any Healthier for You Than White Wine?
Proffee Is the Hottest New Beverage Trendbut Should You Really Be Adding Protein to Your Coffee?
(Didnt know about it?
Terri Edwards is the blogger behind EatPlant-Based, a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine, and a plant-based writer and speaker.
Thats okayyou can put her tips into practice anytime!)
She likes to keep a bag in the freezer specifically for storing her food scraps in.
Then, she has them on hand when shes making something that can use some veggie flavor.
Its somethingTerri Edwards, the creator ofEatPlant-Based, does too.
When she has enough scraps ready to use, she likes to make a vegan food scrap stock.
There are so many great veggie scraps to use to make stock, she says.
Basically anything you were planning on using water for when cooking, your stock will come in handy.
Edwards vegan stock recipe is below and youll see for yourself just how easy it is to make.
Told you eating sustainably didnt have to be hard!
Turn heat down to medium-low, cover, and let simmer for 30 to 40 minutes.
Allow to cool, then strain out veggie scraps in a colander and large bowl.
Pour into mason jars and keep in the refrigerator and/or into quart-size freezer bags to store in the freezer.
you’re free to also pour the stock into ice trays for freezing tablespoon portion sizes.
…
Got it, you’ve been added to our email list.
