what the hell _does_ a vegan eat anyway?
Thanks for sharing!! Very kind of you Mr Tofu Santa!
Wow, what a wonderful idea! I'll have to try this.
So glad you posted this. I make vegetable stock several times a year but have wanted to do it more regularly. I have a few questions:
Do you save the veg scraps in the frig or do you freeze them?
Where does one purchase a chinois?
When I make my veg stock in my Kuhn-Rikon pressu cooker, I cook it at high pressure for 10 minutes. It comes out fine. Why 40 minutes? Does it make it that much more flavorful?
Thanks in advance!
Ellen
@Ellen
the scraps go in the fridge -- there's enough turnover every 10 days or so that's it usually not a problem. But, freezing would also work.
The chinois was purchased at Williams-Sonoma.
I like 40-60 minutes, so it fully extracts the flavor. It comes out very strong.
What a great idea! I asked for a pressure cooker for Xmas last year, and quickly discovered I didn't like using it. I don't like not being able to sample the food as it cooks. Or see it.
But this would be a great use since it's not like it matters how done the veggies get since you strain them anyway.
Holy crap holy crap. You should have your own vegan cooking show on the food network! (Or at least youtube...)
I'm so freaking doing this.
(And it will greatly reduce the volume of my compost.)
Will pulp from jucing work?
good question -- we've never used pulp... but it probably wouldn't work as well, you've extracted most of the flavor, and the pulp will make the stock cloudy and harder to filter.
can't hurt to try though 
Tofu,
Thank you for posting this. It was exactly what I needed because lately I have been purchasing waaaay to much broth and stock. Plus, there is nothing that I like better than a hands-on approach.
This was really helpful.
Awesome! I always just dunk the veggies straight into the water. I will try this next time. (I totally
Very nice! Thanks for showing us how to do this.
*Adds pressure cooker to list of things to buy after Christmas*
Great blog, BTW. I've added you to my blogroll.
Thank you so much for this amazing and inspiring blog! I love the idea of using scraps to make stock, but a pressure cooker isn't in the budget right now. Do you think I could still use scraps to make stock the traditional way (in a regular pot)? All other recipes seem to use fresh vegetables, and I wonder if there's a reason for that.
Thanks!
Yes, you could do it the traditional way using scraps (or using fresh veggies). We don't like the idea of using fresh veggies, because you just throw them out at the end.
We cook everyday, so we generate a constant stream of scraps, which is a big reason why we do it that way. We don't like wasting anything, and the scraps that don't make it into the stock are put in the compost tumbler.
This is awesome. I am unable to compost at this time, and feel so awful throwing out all those scraps (I eat a lot of veggies!) I am so happy I can actually use them for something!
Are there any scraps you absolutely won't use (e.g. celery leaves because they're bitter)?
right, we don't use celery in our stock -- it's mainly onion, shallot, carrot, mushroom stems, leeks, parsley root...
We stay away from any cruciferous veggies scraps (kale, cabbage, turnip, broccoli, cauliflower, etc) because they will ruin the stock -- swamp gas is not a good smell for fresh stock
Thanks for the post. I completely agree regarding the cruciferous vegetabgles. I am a pressure cooking advocate (have a DVD on it), and I actually only do my vegetable stock for 5 to 10 minutes at pressure. It comes out great. Longer is fine, of course, but I am even more impatient, I guess.
If I am not making stock right away, I freeze the bag of scraps. Works out great.
would this work with a crock pot? and if so, what would be the differences?
in this case you need the pressure cooker -- a crock pot would take even longer than making it the regular way...
Commenting by HaloScan
