1 oz dried porcini mushrooms (1/4 cup)
1 tbsp olive oil
1 tbsp butter
(or another 1 Tbs. olive oil)
1 extra-large white onion sliced (5 c
2 medium carrots, sliced (1 cup)
1 large celery stalk, sliced (1 cup)
1 medium leek, trimmed,
well-rinsed and sliced, (1/2 cup)
3 tbsp chopped garlic, or to taste
1 cup chopped Swiss chard stems
OR 1/2 cup chopped Chinese cabbage
4 oz white mushrooms, chopped
(about 6 medium)
6 cup water
1 tsp nutritional yeast
(optional, see note)
1 cup diced and unpeeled potato
1/3 cup lentils, rinsed
1 bouquet garni: 10 parsley stems
3 sprigs fresh thyme
1 bay leaf
1 whole clove
12 peppercorns tied in cheesecloth
REMAINING INGREDIENTS
1 tsp fresh lemon juice, up to 2
Salt and freshly ground black pepper, to taste
A Recipe for
Mock 'beef' Stock
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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This Recipe for Mock 'beef' Stock is one of thousands in the Recipes-to-go Beef Cookbook.
Vengeance is a dish that can be eaten colld. |
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This is a recipe for Mock 'beef' Stock from the recipe cookbook of Recipes-to-go (Beef)
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| Author Unknown |
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MAKES 4 CUPS LACTO/VEGAN
In small heat-proof bowl, combine dried mushrooms with just enough boding
water to cover. Let soak 20 minutes.
Meanwhile, in large skillet, heat 1 teaspoon each butter and oil over high
heat. Add onion, lower heat to medium high and saute, tossing frequently,
until soft, about 5 minutes. Transfer to 4-quart stock pot. Heat another
1 teaspoon each butter and oil in skillet, and saute carrots, celery, leek
and garlic, tossing frequently, until soft, 5 to 7 minutes. Transfer to
pot. Heat remaining 1 teaspoon each butter and oil in skillet, add chard
or cabbage, mushrooms and yeast and saute, tossing frequently, until chard
or cabbage is wilted and mushrooms have exuded their juices, about 5
minutes. Transfer to pot. Deglaze pan with some of the water and add to
pot.
Drain porcini mushrooms, reserving juices and strain through fine sieve
lined with cheesecloth. Add porcini mushrooms and strained juices,
remaining water, potato, lentils, bouquet garni, lemon juice, salt and
pepper to stock pot. Bring to boil, then lower heat to maintain simmer.
Simmer 40 to 45 minutes, replenishing water if level falls below surface
of the vegetables. Toward end of cooking time, allow water to fall
slightly below level of vegetables.
Cool stock slightly, then strain through fine sieve set over deep bowl.
Press vegetables with large spoon to exude remaining juices. Discard
vegetables and strain stock again through cheesecloth-lined sieve into
clean bowl. Remove surface fat, Cool completely and refrigerate airtight.
Note: Nutritional yeast is available in bulk at most natural food stores.
PER CUP: 39 CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0
CHOL.; 10MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 25, 1999.
Per serving: 171 Calories (kcal); 7g Total Fat; (32% calories from fat);
6g Protein; 24g Carbohydrate; 8mg Cholesterol; 69mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times, October 1997, page 105
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 810 Calories; 78g Fat (83.2%
calories from fat); 7g Protein; 29g Carbohydrate; 8g Dietary Fiber; 62mg
Cholesterol; 278mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
1/2 Vegetable; 1/2 Fruit; 15 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0
Preparation Time: 0:00
Serves: 4
Mock 'beef' Stock Recipe brought to you by Recipes To-Go