I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!
RECIPES
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This recipe is inspired by French Women Don’t Get Fat by Mirelle Guiliano. She teaches us how to live the French way… to enjoy life and delicious food and drink, the healthy way. I added cinnamon, cloves and swapped out milk for almond milk to increase the nutrients for an even more delicious and nutritious breakfast. This is a great way to start your day.
French Herb Salad with Citrus Dressing
French Women don’t get fat! They say it’s their Mediterranean diet, rich in fruit, vegetables, leafy greens, herbs, legumes and grains. This herb salad is a regular. Filled with the fines herbs, such as parsley, chives, tarragon and chervil (not easily found). We substituted dill and carrot greens which are all part of the same family as chervil, easily found. The citrus dressing is the perfect complement to the nutty French Arugula and herbs.
Pea Spread with Smoky Marinated Tofu
This is a super special St. Patrick’s Day, or anytime spread. I love taking fabulous chef’s recipes and making them plant based, SOS free. The original recipe is Yotum Ottolenghi’s Pea Spread with Smoky Marinated Feta, which called for 2,400 calories worth of oil. I substituted chickpea liquid and the marinade still had tons of delicious flavor. Admittedly, a little oil would help a bit with blooming the spices for the marinade, but no need for an entire cup, maybe just 1 TB, and some liquid from a can of no-sodium chickpeas.
House Vegetable Stock
I’ve made a lot of different veggie stocks in my day; some are a little sweet, some are spicy, some are herbal. I use different combinations of vegetables in my stocks to add a certain je ne sais quoi to what I’m making. This stock is the perfect one to play a supporting role! It is very clean, bright, flavorful, and will only enhance, as opposed to overpower your recipe. Be sure to cut the vegetables on the bias; the greater surface area means that more of the vegetable’s flavor infuses the liquid.
Smoky Collard Greens with Poblano
Produce is at its best when it’s eaten just after harvesting. Very fresh and still “alive!” When the garden gifted me fennel, carrots and a bunch of collard green leaves, this special recipe spontaneously appeared in my mind. Smoky, garlicky and fresh, all at the same time, makes for a satisfying side dish. Add cooked beans, sweet potatoes and make it an entrée!
