October 1st is the day to celebrate vegetarianism and give meatless fares a try. October 1st also marks the kick-off of Vegetarian Awareness Month. In this issue of Yummy’s Veggie Corner, soup’s on! With cooler temperatures on the horizon, let’s take a look at how to cook heart-warming vegetable stocks.
Homemade vegetable stocks are much more nutrient-dense and tastes so much better than store bought. You can play around with the ingredients in a number of ways; substituting freely among the vegetables. Only leeks or onions, carrots, and celery are truly essential. Fresh herbs add a lovely flavour. Parsley, thyme, rosemary, oregano, curry leaves, and bay leaves are often used in recipes for stock. If you want to cook stocks in which one or more flavours shine, add one or more of these ingredients:
Whole Spices, fresh or dried, such as allspice, peppercorn, cloves and ginger (in small amounts), juniper berries, and so on.
Garlic. Yummy likes the scent of garlic in many savory soups and dishes. A whole head of garlic left intact will lend a mellow flavour.
Dried Mushrooms, or the stems of fresh mushrooms. The distinctive flavour of mushrooms is almost always a fine addition.
Stock need not be expensive. The best tasting, most useful stock can be made from ingredients you might otherwise have thrown away. You can start with scraps of vegetables, bearing in mind that trimmings from strong vegetables such as broccoli, asparagus, Brussels sprouts, green pepper, etc., will lend a distinct flavour to the stock, one that you might not always want.
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Keep in touch! Follow @yumfoodfridays food adventures on Instagram to see delicious eats and to keep up with dates for upcoming food festivals where they`ll be serving a delicious Creamy Jamaican Pumpkin (or Squash) and Carrot Soup, inspired by Fall`s bounty. Soups on!