Latin Inspired Veggie Stock
1 gallon of water (I used purified drinking water)
4-5 Crimini mushrooms
2 tablespoons minced garlic
3-4 stalks of green onions, chopped
1 small Spanish onion, diced
3-4 carrots, roughly chopped into bite sized pieces
3-4 celery stalks, roughly chopped
2-3 Spanish roots, red skinned with white flesh, scrubbed and cubed
2 large bay leaves
3-4 fresh basil leaves, hand torn
2-3 dried red chillies (whole)
1 cup ajecitos (small hot peppers)deseeded and cut up
4 tablespoons Braggs Amino Acids
fresh chopped cilantro and any other spices you want to add.
This recipe came together out of a desire to add Latin flavor to my cooking without using sofrito or recao. Very healthy and low in salt.
Cut up the veggies and place in a stock pot. Add the gallon of water and bring to a boil. Let it boil for 15 minutes and occasionally stir. Add the herbs and Braggs at this point and then cover the stock pot, bring down to a simmer and leave it alone for at least an hour.
I use a large plastic pitcher with a strainer over the top. With a ladle, strain the stock through and place the stock in the fridge to cool. You can place the stock into ice cube trays or muffin tins to freeze them and then place them into a freezer bag.
Great Latin flavor and low in calories!