vegetable broth

White Beans Au Vin

unsalted butter

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

potato starch

parsley

cilantro

ginger,

dill

nutmeg

baking soda

baking powder

olive oil

chickpea cooking liquid (from home-cooked chickpeas

celery,

kohlrabi,

leek,

yellow

garlic cloves, chopped

herbs

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

An easy, 1-pot recipe for homemade vegetable broth! The perfect way to use up vegetable scraps and skins to make delicious broth for soups and more!

Easy 1-Pot Vegetable Broth

Tbsp avocado

onion ((with skins // finely chopped))

garlic ((with skins // finely chopped //

carrots ((with skins // finely chopped))

celery ((finely chopped))

sea salt

filtered water

sturdy greens ((kale, collards, etc.))

thyme*

rosemary*

bay leaves

yeast ((if you don’t have it, omit))

Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.

Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste (add less of both for less intense flavor, or more for bigger more robust flavor!). Stir to combine and loosely cover (with the lid cracked).

Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.

Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for "umami" and depth of flavor. In total, I added about 2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and all of the suggested amount of nutritional yeast and tomato paste (both of which add depth of flavor and make the broth rich).

Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels (I prefer glass mason jars). Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer). Perfect for use in soups, recipes, gravy, and more! Recipes listed above.

https://www.youtube.com/watch?v=GqkiMlRKQwg

An easy, 1-pot recipe for homemade vegetable broth! The perfect way to use up vegetable scraps and skins to make delicious broth for soups and more!

Full Recipe: https://minimalistbaker.com/easy-1-pot-vegetable-broth/
 
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Easy 1-Pot Vegetable Broth | Minimalist Baker Recipes

Roasted {Brined} Turkey and Gravy

canola oil

Neck and giblets from turkey

butter

flour

Pan drippings from roasted turkey (about

chicken/turkey/vegetable stock

Salt and pepper

red apple, sliced (no need to core or peel)

onion, sliced

cinnamon

water

rosemary

sage

Canola oil

salt

brown sugar

vegetable stock

black peppercorns

allspice berries

ginger

heavily iced water

turkey

About 4-5 days before roasting, take the turkey...

About 4-5 days before roasting, take the turkey out of the freezer (if using a fresh turkey, you can omit this step and just keep the turkey refrigerated), and place it in a 9X13-inch pan or larger to catch any raw turkey juices and place the pan in the refrigerator to thaw.

1-2 days before roasting, combine the vegetable stock,...

1-2 days before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate until ready to use.

The night before roasting, combine the brine, water...

The night before roasting, combine the brine, water and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. The turkey should be fully submerged in the liquid and ice. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours. Because I live in a cold climate, I usually stick my brining turkey on the back porch or in the garage, after I have made sure it will be cool enough to keep the turkey safe from high, warmer temperatures.

Move an oven rack to the lowest position...

Move an oven rack to the lowest position and preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on a roasting rack inside...

Place the bird on a roasting rack inside a half sheet pan or roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the...

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Reduce the oven temperature to 350 degrees and continue to roast for another 1 1/2 to 2 hours, until the internal temperature of the turkey is 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

For the gravy: In a medium saucepan, heat...

For the gravy: In a medium saucepan, heat the oil over medium heat until shimmering. Brown the turkey neck and giblets in the oil, turning every few minutes, until they are well browned and there are little browned bits stuck to the bottom of the pot. Remove the giblets and neck and discard. Reduce the heat to medium-low and add the butter to the pot and let it melt, stirring and scraping up the browned bits on the bottom of the pan. Add the flour and pan drippings (separate the fat from the pan drippings before adding or else the gravy will be too greasy) and stir to combine. Cook over medium-low or medium heat, stirring constantly, for 1-2 minutes, until the butter/flour mixture is golden. Slowly whisk in the broth and cook over medium heat, stirring or whisking often, for about 10-15 minutes until the gravy has thickened and is bubbly and hot. Season with salt and pepper.

Homemade Green Enchilada Sauce

onion

garlic cloves, finely minced

cumin

black pepper

low-sodium chicken or vegetable broth

oregano

medium jalapeno, finely diced (optional)

In a medium saucepan, heat the oil over...

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

Stir in the flour and cook for 2-3...

Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

Gradually add the broth, whisking quickly and constantly...

Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

Add all the remaining ingredients and bring to...

Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.

Add additional salt to taste, if needed. The...

Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Roasted Tomato and White Bean Stew

lemon

cherry tomatoes

olive oil,

thyme leaves

yellow onion, thinly sliced

garlic cloves, thinly sliced

red-pepper flakes

white beans (such as butter

Flaky salt, for serving (optional)

Toasted bread,

Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.

In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.

When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

Here, plump, juicy hominy stars in a cozy slow-cooked casserole. The hominy, Mexican squash, onions, diced tomatoes, oregano, crema, and plenty of cheddar cheese are cooked low and slow until the squash is tender and all the broth is absorbed. 

Slow Cooker Hominy Squash Casserole

calabacita or zucchini squash, diced

hominy,

cheddar,

Mexican crema

Combine the squash, hominy, tomatoes, onion, salt, black pepper, and oregano in a slow cooker. Gradually add 1 1/2 cups of the vegetable broth to the mixture; the mixture should be covered by the broth, but there shouldn&#x27;t be so much broth that it doesn&#x27;t fully absorb, creating a casserole consistency. Add the remaining 1/2 cup of the broth, if needed.

Add 1 cup of the cheese and the crema and stir until all the ingredients are well combined. Cover and cook on low for 4 hours. 

After 4 hours, check the squash to see if all the broth has been absorbed, as slow cookers&#x27; temperatures can vary. If the broth has not been completely absorbed, continue cooking and checking at 20-minute intervals for doneness.

Once all the broth has been absorbed, garnish with the remaining cheese and the cilantro and serve warm.

When an upset stomach has you down, this is just the remedy: 1-Pot Gut-Calming Vegetable Broth with ginger, spices, and seaweed. Plus, a 3-ingredient miso tonic for a kick of flavor and comfort.

Gut-Calming Vegetable Broth (+ Miso Tonic)

small onion, roughly diced ((if onion is aggravating

garlic, garlic is aggravating to your digestion, omit))

Tbsp ginger

stalk/rib celery

carrots

red bell pepper

red cabbage

tsp curry powder ((or sub

kombu ((dried seaweed // adds minerals and aids digestion))

dried shiitake mushrooms

kale stems, chopped ((reserve greens

tsp sea salt,

black pepper,

yeast ((optional))

broth

green onion, thinly sliced

Black pepper

BROTH: Heat a large pot or dutch oven over medium-high heat. Add a little water (or sub oil) and onion, garlic, ginger, celery, and carrot. Season with a bit of salt and pepper and sauté for 4-5 minutes.

Add bell pepper, cabbage, and curry powder and stir. Sauté for 3 minutes, then add kombu, shiitake mushrooms, kale stems, salt and pepper, nutritional yeast (optional), and water.

Bring to a low boil over high heat, then reduce to a simmer, cover, and cook for at least 30 minutes, preferably 1 - 1 ½ hours.

Season to taste with more salt and black pepper. Then, 1) serve as a vegetable soup, 2) strain and use as a broth (cool and store leftovers in the refrigerator for 5 days, or in the freezer for 3 months), or 3) strain and make a tonic with miso.

TONIC: To make a serving of miso tonic, add 2 tsp miso paste to a serving bowl and add a bit of the broth. Stir to combine. Then add ~1 cup broth and stir to combine (add more broth for a less potent miso flavor, less broth for a more potent miso flavor). Then add a bit of chopped green onion and serve. Best when fresh but will keep in the refrigerator for 2-3 days. Though not ideal for reheating because the aromatic qualities and nutritional benefits of miso are damaged when boiled.

https://www.youtube.com/watch?v=MPcQS4HQYC0

When an upset stomach has you down, this is just the remedy: 1-Pot Gut-Calming Vegetable Broth with ginger, spices, and seaweed. Plus, a 3-ingredient miso tonic for a kick of flavor and comfort.

Full Recipe: https://minimalistbaker.com/gut-calming-vegetable-broth-miso-tonic/
 
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Gut-Calming Vegetable Broth (+ Miso Tonic) | Minimalist Baker Recipes

A comforting one-pot orzo dinner with bright lemon, sweet fennel, and tender shrimp.

One-Pot Lemon Orzo with Shrimp and Fennel

shrimp

fennel bulb

orzo pasta

Thaw 1 pound raw large shrimp if frozen, then peel and devein. Dice 1/2 fennel bulb (about 1 cup), and reserve the fronds. Finely grate the zest of 1 large lemon, and reserve the zested lemon.

Combine the fennel, 1 pound dried orzo pasta, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, 4 cups vegetable broth, and 1/2 cup water in a 3 1/2-quart straight sided skillet or Dutch oven. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn&#x27;t stick, for 8 minutes. 

Add the shrimp and lemon zest, and cook until the orzo is al dente and the shrimp are cooked through and opaque, about 2 minutes more. Halve the lemon, squeeze 2 tablespoons juice into the orzo and stir to combine. Garnish with the reserved fennel fronds.

This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.

Spring Minestrone With Kale and Pasta

shallots

celery stalks, thinly sliced

garlic

stock

zucchini broccoli

peas

baby kale, baby spinach or torn spinach (about 4 cups)

Storebought pesto and grated Parmesan,

In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.

Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.

Divide soup among bowls. Swirl in some pesto and top with Parmesan.

Pea Barley Risotto, a take on risotto, this dish combines fresh sweet peas and pearl barley. Finish it with butter and Parmigiano, like a classic risotto, or omit both to keep it vegan.

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