Vegan Vegetable Stock
By Market Chef Maggie Perkins
1 ounce mixed mushrooms such as oyster, porcini, or morel from Hi-Fi Mycology
1 medium yellow onion, split in half
1 bunch large carrots, ends and greens roughly chopped from Johnson’s Backyard Garden
1 bunch dandelion greens, stems & leaves from Johnson’s Backyard Garden
2 to 3 leeks, greens only (reserve whites for another use) from Johnson’s Backyard Garden
1 bunch scallions, sliced from Gray Garden
3 cloves green garlic, rough chopped from Gray Garden
1 tsp whole coriander berriesfrom f-stop farm
6 sprigs thyme from f-stop farm
6 sprigs parsley from f-stop farm
Sea salt, to taste
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, covered, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about an hour. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week, or frozen, 3-6 months.
Serving suggestion: For a quick, healthy soup, stir in a tablespoon of vegan pesto from Kala’s Cuisine to a cup of hot stock and season to taste.