Pink Pineapple Nice Cream Layer Cake Dairy Free Vegan Dessert
When I learned about Pink Pineapple from the wonderful produce company, Melissa's Produce, (they source the most amazing fruits and veggies,...
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Written by Eydie Desser
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!
1- Pour all the prepped ingredients into a 5-qt., or larger pot. Bring the liquid to a boil and reduce the heat to a simmer. Cook uncovered, for 45 minutes – 1 hour. Taste the stock after 45 minutes, and if the stock doesn’t have as much flavor as you’d like, continue to cook another 15 minutes or more until you love it!
2- Strain the stock through a fine mesh strainer and discard the solids. I always like to munch on the mushrooms, but 99% of the flavor of the vegetables is not in the liquid.
3- Store in the refrigerator for up to 3 days, or freeze for up to 1 month for maximum freshness.
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