|Vegan Vegetable Broth|
8 cups/2 quarts/~1.9 L of filtered water
2 large onions, diced
4-6 cloves of garlic, minced
4 large carrots, peeled and sliced
3 large stalks of celery, sliced
Mushroom stems and ends *optional
1/2 bunch of parsley and a few sprigs of fresh herbs like thyme
2 bay leaves
1/4 tsp. whole peppercorns
Dash of salt *optional
1. Place vegetables, water and seasonings into a large pot and bring to a boil. When itâ€™s boiling turn it down to low and simmer for an hour. Don't let your vegetables overcook and completely fall apart, check on them after 45 minutes or so.
2. Strain vegetables from broth in a large mesh strainer and use a ladle, nested measuring cup or bowl to press out the excess liquid from vegetables through the strainer.
Use the broth right away or let it cool and store in a sealed container(s) in the fridge for up to 3 days. You can freeze any extra you won't use in that time. Use in recipes or for daily sauteing for onions and garlic.
For the stovetop the vegetables a little smaller. For the stovetop you can cut them into bigger chunks and keep the garlic whole, as they will cook longer.
|Basic Granita |
1 cup water
1/2 cup sugar
3 cups fruit juice
2 tsp lemon juice
Granita is an easy and tasty treat for the summertime that doesn't require any special equipment. It can be made with virtually any sweet liquid - juice, diluted italian soda syrup, soft drinks, etc.
In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and lemon juice and pour into a chilled 13- by 9-inch metal baking dish. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.
Bring 1 cup water with 1/2 cup granulated sugar to a boil.
Allow sugar and water to cool to room temperature. Pour three cups of orange juice or other fruit juice into the cooled syrup.
Pour mixture into 13 x 9 in. baking pan and place in freezer. I had to use an 8 x8 in. pan because all my 13 x 9 in. pans were in use. It takes about twice as long to freeze in an 8 x 8 in. pan.
Every twenty minutes (forty if using an 8 x 8 in. pan), take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita.
|Coconut Kiwi Pops |
16.9 oz container of coconut water
4 tbs cream of coconut
8 slices of kiwi
1/2 cup chopped kiwi
1) Whisk coconut water and cream of coconut together.
2) Separate the mixture between the popsicle molds but don't fill all the way up.
3) Split the chopped kiwi between the molds (feel free to add more if you want).
4) Slide the kiwi slices along a side of the popsicle mold that way it will stay to the side and look pretty!
5) Cover the mold with saran wrap, tightly.
6) Carefully stick the popsicle sticks in the center of each pop.
7) Freeze for at least two hours.
|Homemade Grapefruit 'Jello'
Juice of 2 large grapefruits ( 1 1/2 cups)
2 packets unflavored gelatin (1/2 oz)
1 heaping Tbsp sugar
3/4 cup water
Sprinkle the gelatin over 1 cup of the grapefruit juice, mix and let sit to soften, about 5 minutes.
Heat the water and sugar together, stirring to dissolve the sugar, until the water comes to a simmer.
Pour the hot liquid over the juice and gelatin, and add the remaining 1/2 cup juice.
Pour into individual serving cups or into one glass pan.
Refrigerate until completely firm, several hours.
When firm, you can cut the jello into cubes.
Keep refrigerated until ready to eat; the gelatin will eventually turn back to liquid at room temperature.
|Mexican Strawberry Water (Agua de Fresa)
4 cups strawberries, sliced
1 cup white sugar
8 cups cold water
1 lime, cut into 8 wedges (optional)
8 fresh mint sprigs (optional)
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water.
Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth.
Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
Add the remaining 7 cups cold water to the pureed strawberries and mix well.
Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.