The Foundation for everything
A healthy, plant-based, humane diet is not a barrier to cooking and taste; it’s an opportunity to explore. Vegan cooking transcends animal products and standard recipes. All you need is a solid flavor base to build upon. A good stock is versatile and universal—and a necessity in my kitchen. I use stock as a starter in soups, stews, sauces, braises, and even for cooking rice or pasta to add depth. Mother stock transforms the mundane into a masterpiece.
Cooking Music:
“Lullaby of Birdland” by Sarah Vaughan with Clifford Brown
Ingredients
- 1 Fennel bulb
- 1 Celery root (or 4 celery stalks)
- 2 large leeks
- 1 large carrot
- 1 large achiote
- Parsley stems
- Olive oil
- Salt
- Pink (or green) peppercorns
- Coriander seeds
- Pernod, vermouth, or white wine
- 4 Fresh bay leaves
Make
- Halve or quarter the vegetables (large chunks)
- In a large pot, sauté leeks and seasonings
- Before browning begins, add a splash of Pernod or white wine (I use Pernod for hearty recipes, vermouth for dishes with bold flavors, and wine for anything served cold or lightly sautéed.)
- Add 6-8 cups of water and the vegetables
- Salt to taste
- Simmer for 30 minutes, uncovered, until liquid is golden and vegetables are soft
- Cool and strain
- Store in mason jars
Use
- Soup, stew, chili, gumbo
- Rice and pasta
- Tabouli and savory grains
- Humus, dips, and savory side dishes
- Hot sauce and pasta sauce
- Braising liquid alone or in place of water