Nothing like making it from scratch!

Last week was awesome. We had a wholesome, and very tasty, vegetable soup, some smooth hummus and very gooey vegan brownies. Coolest of all was that we had some great volunteers that had the experience of making vegetable stock from scratch. Once we had made the stock, we added an assortment of vegetables, really just whatever took our fancy. When you are using fresh stock you can’t go wrong.
Anytime you are making a vegetable soup, here is the basic recipe:
Fry onions on med heat for about 3 minutes. Add garlic and any harder vegetables like carrots, celery, cabbage, etc. Fry for another 3 minutes until the vegetables begin to sweat. Add your softer vegetables like potatoes, parsnips green beans, kale or small lentils and enough stock to cover plus some. Bring to a boil, then turn down to a simmer. Simmer for fifteen minutes. Now add your tomatoes or tomato paste—cooking vegetables with tomatoes turns them brown, so we add the tomatoes at the end to keep the colors fresh. Finally, add any precooked ingredients like pasta or beans—that means you’ve already cooked these according to their directions in another pot. Taste and season, then give everything a few minutes to blend.

Sachet d’spices
3 parsley stems
½ tsp thyme
½ tsp cracked black pepper
1 bay leaf
1 garlic clove
1 tsp fennel seeds
3 cloves
Cut a square of cheese cloth and place all the ingredients on it. Compacting them tight, fold the cloth into a pouch and tie with string.

Vegetable stock 2oz = 60g
2 oz vegetable oil
4 oz sliced onions
4 oz chopped leeks
2 oz chopped celery
2 oz green cabbage
2 oz chopped carrots
3 garlic cloves crushed
2 oz chopped tomato
1 ½ litter water
In a large pot, fry the onions until translucent. Add the sachet d’spices, leeks, celery, carrots, garlic and cabbage. Continue frying the vegetables on med until they begin to sweat. Add the water and tomatoes and bring to boil. Turn it down to a simmer and continue to cook for about an hour and fifteen minutes. Turn the heat off and allow to cool. Using a colander and cheese cloth, strain the broth. It can now either be used or stored in the fridge for later use.

I am smooth hummus
4C chickpeas
½ C water
½ C olive oil
1 C tahini
½ cup lemon
4 cloves garlic
1 ½ ts cumin
½ ts paprika
½ ts sugar
1 tsp salt
½ C parsley
Puree all together.

Vegan Brownies
2 cups flour
2 cups sugar
¾ cups cocoa powder
1 tsp baking powder
1 tsp salt
1 cup coffee
¾ cup oil
1 tsp vanilla
Add all the dry and wet ingredients together in separate bowls. Mix thoroughly then combine. Pour into a well greased 9X11 pan and bake on 350 for around 25 minutes. Brownies are done when you can pull a knife out of the middle clean.

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