Here is a perfect recipe for Earth Day! This recipe makes me so happy because I’m using up ingredients from the fridge that would otherwise be thrown away. Being sustainable and minimizing waste is so important for our one and only Mother Earth (and it’s also a principle of Jainism).
You can use this broth to make a soup or gravy, flavor rice and grains, or even make a savory salad dressing. The possibilities are endless – let me know if you make the broth and how you use it!
INGREDIENTS
– 4 cups veggie scraps and pieces (broccoli, cauliflower, zucchini, spicy chilies, tomatoes, peas, squash, pea pods, arugula, asparagus, green beans, bell peppers, cabbage, corn,
spinach, etc.)
– Fresh/dried herbs (cilantro, parsley, basil, oregano, bay leaves)
– 8 cups water
– 1 tsp salt (to taste)
Notes: You can use any wilted vegetable in this broth recipe but don’t use any rotten or moldy vegetables
You can use any quantity of vegetables that you have on hand but I try to not let any one vegetable be too much of the total – keep it varied! Also, I minimize using starchy vegetables as it clouds the broth
METHOD
- Place all vegetables scraps in the Instant Pot. Add the herbs and water. Be sure you don’t go beyond the max level of the pot. Set the cook cycle for 30 min. When the cycle is complete, allow for a slow natural release.
- If you don’t have an Instant Pot, then you can cook this in a partially covered stockpot on the stovetop for about 45 min
- Once cooled, strain the liquid through a fine mesh strainer. Discard the vegetable solids.
- Store in air-tight container in the refrigerator for about 3 days or freeze broth in an ice cube tray to use later.
FOOD RESTRICTIONS
🌱Vegan friendly
🌱Jain friendly
Tags: Healthy, Jain
