#279 the Case of Corn Cob Bouillon

Cobs of corn that have all their kernels cut off are vegetable bones, don't you think? So why not make stock from them just like you would from animal bones?

Savoury. Freezes well if you leave a half-inch headspace.

8 cobs

2 onions, halved

2 carrots, scrubbed but not peeled

2 stalks celery, trimmed

1 head garlic, bottom trimmed to expose cloves

4 bay leaves

1 tablespoon whole black peppercorns

1/2 tablespoon thyme

6 quarts water

Boil everything, uncovered, for 1 hour.

Strain.

♥ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender. Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients. 1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top Preheat oven to 375ºF. Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min. Stir in the pasta sauce. Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...

#268 The Case of Gochujang Tofu

4 tablespoons gochujang 4 garlic cloves, minced 2 tablespoons maple syrup 2 tablespoons soya sauce 2 tablespoons vinegar 1 pound extra firm tofu, patted dry 2 tablespoons cornstarch 2 tablespoons nutritional yeast 1 tablespoon vegetable oil sliced, green onions or chives for garnish sesame seeds for garnish In a small bowl, whisk together the gochujang, garlic, maple syrup, soya sauce and vinegar until smooth. Break the tofu into bite-size pieces in a large mixing bowl. Sprinkle on the cornstarch and nutritional yeast. Toss until the tofu is well coated. Heat the oil in a nonstick pan over medium-high heat. Add the tofu, leaving behind excess cornstarch mixture. Cook, turning the tofu, until golden and crispy at the edges, about 10 minutes. Reduce the heat to medium and pour the sauce mixture over the tofu. Cook, stirring, for one minute or until the tofu is coated and glistening. Plate and garnish with the sliced, green onions and sesame seeds. Serves 2. ❤️ Becki

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