Vegetable Stock:
Through the week, save parings from vegetables, vegetable ends, and leftover veg. This includes any trimmings from herbs, onion peels, all of it. Keep them in the fridge, or if you don’t have time to make stock weekly, put them in a dish or bag in the freezer.
To make the stock, you can roast these with a little oil for a darker, caramel-y stock, or you can simply start from chilled/frozen for a lighter product. If you include beets, expect pinkness!
Add cheese rinds:
If you eat dairy, cheese rinds (without wax) from hard cheeses or cheeses that have dried out too much in the fridge add tremendous flavour.
Add bones, skins, carcasses:
If you eat meat or fish, do not waste the skin, bones, or carcasses. These can also be stored in the freezer until you are ready to use, but we find it easiest to simply make the stock at the time we have cooked the original meal.
Put the veg and any other carcasses/bones/cheeses that you are using in a deep stock pot or large Dutch oven. Cover with water. Bring to a boil then reduce to a low simmer and cook for a couple of hours.
Drain and use as a base for soup, to flavour mashed potatoes, or add to purees or marinades. What you can’t use within a few days, you can freeze in ice cube trays or in freezer containers of your choice. If you make both types (vegan or carnivore) be sure to label them.