Then I ate it all up and had no pictures made for the blog post... so I had to make it again... Second time I used my homemade
roasted veggie stock made after a fool proof recipe DKM once posted on her blog.
Not exact matches
And strangely enough I was JUST thinking last night while peeling carrots for a slice «n»
roast, «I wonder if these peelings could be crisped up in the oven and used for something, rather than simply putting them in the compost or using them to make
veggie stock».
I have a bag with celery stems + onion scraps chillin» in my freezer right now with some remnants from my Lemon and Herb
Roasted Chicken so that I can make chicken /
veggie stock!
If you do want a little more of a broth, you can add chicken or
veggie stock to the pot before
roasting.
Stocking a few cans of crushed or diced fire
roasted tomatoes is wonderful to make a quick tomato sauce, toss into some
veggie soup, or add into a curry.
Soups and Chili Curried Butternut Squash Soup Easy Vegetarian Chili Hearty Fresh Vegetable Soup with
Veggie Stock Favorite
Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup with Sweet Potatoes and Kale Red Pepper and Yellow Split Pea Soup
Roasted Carrot Soup Simple Tomato Soup Vegetable Broth Vegetarian Lentil Soup with Greens Vegetarian Yellow Split Pea Soup
Carrots are versatile and an easy buy: eat them raw as snacks, sauté or
roast them as a side, slice them for a stir - fry, or chop them up for a soup or
veggie stock.»
For back up, I've
stocked my freezer with Ashley - approved Applegate Farms organic chicken sausages (I cut them into cubes and serve with a
roasted sweet potato), Dr. Praegers broccoli pancakes, and
veggie burgers.