17May
Vegetable stock paste
Day by day my cooking is moving further away from processed food or products that are mass produced. It is not the easiest thing to cook with those principles, and I definitely can’t see myself being completely self-sufficient or live the rest of my days hunting and gathering. But testing recipes that remove a pre-packed ingredient gives me hours of entertainment. Especially when the results work out well. So that is how this vegetable stock paste recipe was born. We get through a lot of vegetable stock in my house, mainly as a soup base – a staple in our weekly menu – but also because I use a lot of coconut milk in my cooking (we follow the paleo diet) and vegetable stock helps me tie in the sweetness of coconut milk in savoury dishes. In the past I have tried to buy the least chemically modified stock I can find in the shops. I used to buy an organic brand, with no added flavours, but when cooking with it I always had these intrusive thoughts that the flavor in my food was coming from a powder. Not to mention all the added salt! So the research began, and