Vegetable Stock

I’m often asked how I make vegetarian food so flavorful. The secret is vegetable stock.

Homemade stock is culinary gold. Add it to soups, stews, even the water for cooking rice -- it adds a boost of flavor and cohesiveness to any dish.

You can buy organic vegetable stock in liquid or cubes, but while these will add flavor to your dish, they have that underlying processed food taste. Better to make your own.

Simply put vegetables in a pot, cover with water, and simmer a couple of hours until the flavor transfers from the vegetables to the water. Strain and use. I store the stock in 2-cup containers in the freezer.

Because the stocks I make are well-flavored, I can use just 2 cups in recipes calling for up to 5 cups of stock. I add water to make up the difference.

This is my current favorite recipe. Vary the ingredients as you like. Use canned tomatoes or different herbs. The mushrooms and onions are essential.

You can put the ingredients together before dinner, let it simmer on the stove for a couple of hours, and then stash it in the freezer before you go to bed. It’s a good winter project: it smells good while cooking, steams up the kitchen, and adds to your storehouse of good food.

Vegetable Stock
1 leek, trimmed and halved lengthwise, washed well, then chopped
3 onions (about 1 1/2 lbs), peeled and chopped
3 carrots, chopped
2 stalks celery, chopped
8 oz mushrooms, quartered
2 shiitake mushrooms, fresh or dried, washed well and chopped
2 plum tomatoes, rinsed and quartered (optional)
1 1/2 tsp dried thyme or 1 tbsp fresh
1 1/2 tsp dried oregano or 1 tbsp fresh
1 tsp salt (optional, but recommended)
1 tbsp black peppercorns

Combine everything in a large pot. Add water to cover (about 2 quarts). Bring to a boil over high heat, reduce heat, and simmer without a lid for 2 hours. Add water as needed to keep vegetables barely covered.

Strain through a fine mesh sieve (lined with cheesecloth if you like) over a large bowl. Gently press the vegetables against the sieve to release their moisture, then add to the compost pile. You should have about 8 cups stock. (If you have more, boil it down to concentrate the flavor.) Cool, then refrigerate for 1 week or freeze for 6 months.