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Monday, September 8, 2014

Vegan Vegetable Stock



Ingredients:
3 cups chopped celery (245g or 8.65oz)
2 cups chopped carrots (272g or 9.65oz)
2 cups chopped onions (209g or 7.40oz)
2 teaspoon black pepper
1/2 teaspoon turmeric powder
6 small bay leaves (tej patta)
1/2 bunch cilantro leaves
10 cups water

Preparation: Chop the celery, carrots and onions.  To a 5 litre pressure cooker with 8 cups of water add the chopped vegetables, cilantro leaves with the stem, turmeric powder, black pepper and bay leaf.  Cover and cook for one hour without the weight on top.  After one hour remove the cover, mix add 2 cups of water and bring it to a boil.  After it has come to a boil turn the heat off and let it cool.  When it is cool strain it into a large pot.  Discard the cooked vegetables.  The liquid stock can be frozen and used as needed.

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