Homemade Veggie Broth (better than a can)

We have used both a can or made homemade. If in a pinch we use a can from Swanson however i do not like worrying about sodium.

You made it yourself Veggie Broth

Makes about 2 quarts

What you need

2 Large yellow onions, coarsely chopped skins included

2 Large carrots peeled and coarsely chopped

2 Leeks, washed and coarsely chopped

1 parsnip, peeled and coarsely chopped

1 slice of lemon

Handful of parsley sprigs

Salt to taste

Combine all ingredients with 9 cups of water in a large stockpot and slowly bring to a simmer over low- medium heat. Partially cover and simmer for 2 hours. Strain the broth through a mesh strainer and press down on the veggies to get all the liquid out. Freeze in ice cube trays or 1 quart container for up to 3 months or store in the fridge in a covered container up to 4 days.

I adopted this recipe from Healthy Vegan book from library.

Sweet Potato Hash..Not everyday!!!- Ya'll

Another special day dish...Not everyday!! We had sweet potato in the Bistro Md meals. We made this for New Years Eve morning. Because Daddy was home. But went for a nice family walk. - Another vegan meal.

Sweet Potato Hash with peppers

What you need:

2 pounds sweet potatoes peeled cut into ½ pieces

¼ cup of veggie broth

3 garlic cloves

1 small onion

1 small bell pepper chopped

1tablespoon of paprika

Kosher salt to taste

                                                      Ground pepper to taste

1. Place sweet pot. with water to cover in a large sauce pan. Simmer potatoes for about 15-17 minutes

                                       Until tender drain and set aside

2. Heat broth in a large skillet over medium heat. Cook garlic, onion, and bell peppers for about 4 minutes. Add paprika, salt, and pepper and continue to cook for 5 minutes, until veggies are soft. If necessary, add 1 to 2 more tablespoons of broth add the sweet potatoes and cook to heat through.

Mushroom crepe

Let me stress this again, we would not normally eat crepes everyday. We usually have a protein shake for breakfast with fruit. and Patience has her egg with veggies or veggie sausage. But let's face it a crepe is alot healthier than biscuit and gravy. This would be made on a holiday and when we are not eaing bread products for the rest of the day.
When we had the Bistro Md meals they had mushroom crepe's in the meal. I obtained this recipe from a Healthy Eating Vegan book. We are trying to go with vegan recipes.
Since Jerry hours have changed for the holidays i will try to make cooking videos with Jerry and Patience.

Recipe:

Green Chile and Oyster Mushroom Crepes

What you need :

1 tablespoon of Egg re placer

½ cup of soy creamer plus 2 tablespoons

1 cup of unbleached all purpose white flour

Vegetable cooking spray

2 cups of chopped oyster mushrooms

1 tablespoon of fresh sage

Black pepper

2 to 4 tablespoons of canned roasted diced chilies

1. Mix the Egg re placer with ¾ cup of water. Combine this with the soy creamer and salt. Quickly wisk the flour

Into the wet ingredients until completely smooth. The Batter should be thin. If it is not thing add another 1 to 2 tablespoons of water.

2. Heat pan over medium heat. Coat lightly with the spray. Pour ¼ coup of the batter into the pan and quickly tilt and rotate the pan until the crepe batter is spread thin. Cook the first side for about 2 minutes until lightly browned at the edges and then loosen the crepe with a spatula. Flip it and cook the other side for about a minute. Set finished crepe aside and repeat with the remaining batter. 

3. Sear the mushrooms over high heat in 2 tablespoons of water for 2 to 3 minutes. Add 1 Tablespoon of the sage and black pepper for taste. Cook for 1 more minute until mushrooms are cooked through. Add the green chiles to the mushroom mixture and mix to combine.

4. Load about 2 tablespoons of the filling toward to one side of the crepe, spreading it along the length

Roll the crepe closed until they are  filled