Slackers Veggie Stock

Thermomixers are probably familiar with the veggie stock concentrate recipe from the Every Day Cookbook which is great – but ours is heaps easier – perfect for slackers! Why? Because there are no set ingredients. We encourage you to keep and freeze your vegetable and herb scraps that are edible and flavoursome but that would otherwise be discarded. Here are some examples:

  • Celery leaves & offcuts
  • Spinach & Kale stalks
  • Broccoli stalks
  • Cauliflower stalks & leaves
  • Coriander roots & stems
  • Parsley stems
  • Carrot tops

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You can get creative with what you keep and try out for your stock. Doing it this way means that each batch is slightly different which I really enjoy. You can also add whole veggies & herbs too, not just the offcuts. We find that it is a great way to use up the parts of the plant that would normally go into the compost or the garbage, in fact our freezer is often overflowing with scraps that we make up a huge batch of stock and end up giving some away! It’s a great present for people that don’t have thermomixes.

It can be used in soups, sauces, curries, casseroles, marinades, tagines, risottos or just about any dish you can think of. It’s also pretty good spread on toast or mixed into guacamole and other dips! It can also add flavour to veggies, grains or legumes that are being steamed or boiled. Seriously, you need to have some of this around, particularly if you’re planning on making vegetarian food and/or yeast free food. Most stock cubes & powders contain yeast & sugar. This stock is a perfect wholefood alternative.

Once you have 800 grams or more of stock ingredients, you are ready to go!

Ingredients:

  • 800g-1400g of Veggie & Herb offcuts
  • 130g Salt
  • 50g Oil of your choice

 

Method:

– Pull your ingredients (800g-1400g) out of the freezer and let them thaw if you have time.

– Add half of your ingredients to the bowl and turbo for a few secondsĀ (until chopped).

– Add the other half and turbo again.

– Add the oil and salt and cook on aroma temp for 25 mins, speed 2.

– Blend on speed 6 for 15 seconds.

– Store in glass jars in the fridge!

 

 

Easy-As Vegan Pie Filling

This pie or pasty filling is simple & delicious, even for meat eaters! You might be thinking that it doesn’t look like a pie filling, it’s essentially just lentils and veggies but believe me, it tastes great! Now that I’m a wholefoods fanatic I love eating vegetables simple & plain. I reckon that the pastry is enough of a treat (not to mention the tomato sauce that I have with it) that the veggies are good enough without any gravy. If you’re a believer that a pie is just not a pie unless it’s filled with gravy as well as the other fillings then just make up the sauce you want and stir through the filling mix before assembly.

Wondering what veggie to choose? ANYTHING! Well, anything that steams well. Mushrooms for example, would probably be better off in with the lentils. I even use things that wouldn’t traditionally go in a pie like brussel sprouts, beans and cauliflower.

Ingredients:

  • 100-200g Dry Lentils
  • 650g Water then a bit more Water
  • Vegetables of your choice
  • Veggie Stock
  • Tofu or tempeh (optional)
  • Seasonings

Method:

Add lentils to bowl and cover with first lot of water (650g). Allow to soak for up to 4 hours. (if you don’t have time for soaking then cook them on 100 degrees for 20 mins before next steps)

Choose your veggies, chop them up into small pieces and lay them in varoma.

Once lentils are sufficiently soaked (or pre-cooked), add the stock to the lentils and top up water to the 1.5 litre mark.

Attach varoma and cook on varoma temp for 25 mins (Some lentils can take longer than this. If your veggie are cooked then just take off the varoma & replace with the MC & continue cooking).

Decant veggies into a large mixing bowl and use one of the varoma trays as a sieve for the lentils. Add lentils to the veggies and combine.

– (Optional) Add crumbled tofu or tempeh.

– (Optional) Add your preferred seasonings or sauce & combine.

Wrap in pastry (the best part! Recipe coming soon!)

Pie Filling 1

Pie Filling 2