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