Vegetable Stock
From time to time I’ll use some vegetable stock. It’s wonderful stuff as it makes everything taste better. For years I’d buy vegetable stock at the grocery store, but these days I’ve been making my own. It’s dead easy so you might as well. If you aren’t composting, then chances are you could be making your own veggie stock with all those little scraps you throw away. The end of a carrot, bell pepper, clove of garlic, onion, or broccoli stem will all make good veggie stock. So don’t waste those little scraps. Make your own veggie stock!
Here’s what you do:
1. Collect veggie scraps in a gallon freezer bag until it’s full
2. Put your frozen veggies in a big pot with a little salt
3. Bring to a boil, then turn down heat to medium and let them cook about 10 minutes until the water gets some nice color
THAT’S IT!!!
Vegan BBQ Tofu Sandwich
- 2 packages of firm tofu
- BBQ sauce
- buns
- shredded lettuce
- an onion
- pickles
- Start by marinating the tofu. First we like to freeze it overnight while still in the package. Take it out the next day and let it thaw, then remove from the package and drain the water out of the tofu. This makes it porous so that it can soak up more marinade. Now it's time to cut each block of tofu into quarters and let them marinade in BBQ sauce for at least 6 hours. The longer, the better. We love Organicville Tangy BBQ sauce and usually use about half the bottle as marinade.
- Next, bake the tofu. After preheating the oven to 350, remove the tofu pieces from the marinade and place in a large pan. Flip the tofu in ten minutes, then every five minutes until each side gets toasted. Then put a coating of BBQ Sauce on each side and bake for another few minutes and remove from the oven.
- Now just put the sandwiches together. We like to toast the buns and put a little sauce on each side. Tofu on the bottom, then comes the shredded lettuce, pickles and onions. Enjoy!
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