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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Vegetable Broth

Vegetable Broth

If you’ve been following me for awhile on Instagram, you know I love roasting/sautéing my veggies in vegetable broth. Although there are some brands that make low sodium, sugar-free options, I find that the best veggie broth is homemade! Not only is it easy to make, it’s also pretty hard to mess up. Essentially, all you gotta do is chop up veggies and throw in a pot for a couple hours. Plus, it’s a great way to use the skins/peels of veggies, and put those fresh herbs to use before they go bad. I'd love to hear what you think if you try this! <3

INGREDIENTS
• 4-5 carrots, roughly chopped
• ¼ cabbage (regular or purple), roughly chopped
• 6-7 celery stalks, roughly chopped
• ⅓ cup dried mushrooms, or 1 cup fresh (I use a mix of shiitake and crimini)
• 1 onion (yellow or red), diced (use the skins too!)
• 1 cup greens (I've used kale and spinach with success)
• 3 cloves garlic, minced
• 3-4 bay leaves
• ½ tablespoon dried thyme
• ½ tablespoon dried oregano
• ½ cup fresh parsley, loosely packed
• ¼ cup fresh cilantro, loosely packed (optional)
• sea salt & black pepper, to taste
• 10-12 cups water
• 1 tablespoon extra virgin olive oil (or water)

DIRECTIONS
1. Heat 1 tablespoon extra virgin olive oil (or water) oil in a french oven or large pot. Add garlic, spices, and onion. Saute on medium high heat for 5-7 minutes, until the onion has cooked down.

2. Next, add water and remaining vegetable ingredients. Turn heat to high, until water begins to boil rapidly. I allow the veggies to boil for about 2 minutes, then lower heat to a simmer. Leave uncovered for 1 - 2 hours and let the veggies do their magic. My favorite broths come from 1.5 - 2 hours of simmering! 

3. To strain, put a large bowl in the sink, then rest a small-holed colander above it. Take the vegetables off the stove, and pour mixture through the colander. Some of the veggies may be stuck in the pot, so I use a large spoon to make sure all the liquid goes through! To store, I pour the broth in large glass jars, let cool, and then keep in the fridge for 3-4 days. You can also pour it in an ice cube tray and freeze for future use! 

Rainbow Zoodles with Almond Tahini Sauce

Rainbow Zoodles with Almond Tahini Sauce