WHAT TO DO WITH THOSE EXTRA VEGGIES?

VEGAN / GLUTEN-FREE / SATTVIC

Got extra random veggies that are maybe looking a bit sad, but you don’t want to toss them? Below are three ways to use those veggies to their full potiential (or what’s left of it).

1. Freeze for Stock

Did you know that you can take most veggie scraps that you would normally compost or toss and save to make veggie or chicken stock? Simply take the scraps and put them into a mason jar or ziplock and store in the freezer until you have enough scraps for stock. The same goes for any leftover bones for those who eat meat (chicken bones, lamb, or beef). Once you have enough (I’d say 2-4 cups worth), you can throw them into a pot of water and simmer for 1 hour (longer if using animal bones) along with any spices/herbs and salt and pepper. Then all you have to do is strain it, cool it, and store it. The stock will last about 4 days in the fridge or up to 6 months in the freezer.

The best veggies for stock are:

  • Onion peels/scraps (omit to make it Sattvic)

  • Garlic peels/scraps (omit to make it Sattvic)

  • Ginger peels/scraps

  • Leek tops

  • Celery tops or ends

  • Carrots or carrot ends

  • Corn cobs

  • Winter squash

  • Parsnip ends

  • Mushroom stems (or any dried mushrooms you may have)

  • Fennel

  • Any fresh herbs and stems

You will want to avoid using cabbage, broccoli sprouts, broccoli, cauliflower, artichokes, or potatoes.

2. Make Fresh Juice

If you have a juicer at home, you can use those extra veggies or even scraps like lemon peels to make juice. There are tons of recipes online, my favorite one includes the ingredients below. Feel free to experiment and find a recipe you like. Store in a mason jar and consume within 24 hours to reap all the benefits.

  • Carrots

  • Beets

  • Whole lemons

  • Cabbage

  • Leafy greens (kale, spinach, lettuce, etc.)

  • Ginger

  • Apples

  • Zucchini or cucumber

3. Make Blender Soup

Lastly, there is what I like to call blender soup. I used to call it a hot smoothie, but that didn’t exactly sound like something that many people would want to try, lol. Like the juice above, I have my favorite go-to veggies to use for this, but feel free to experiment on your own. This makes a really light easy to digest dinner and is a great way to get your nutrients and insoluble fiber in. All you have to do is roughly chop the veggies, put into a small pot with enough water to cover and simmer until tender (usually 5-10 min). Then toss into the blender along with the fresh herbs, blend, and enjoy!

For the Heated Soup:

  • Zucchini

  • Celery

  • Green beans

  • Ginger / Garlic

  • Parsley / Basil / Cilantro

Optional Blender Add-Ins:

  • Salt and Pepper

  • Nutritional yeast or Grated parm

  • Already cooked winter squash

  • Lemon juice

  • EVOO

Again, the sky is the limit with all these, so have fun experimenting! At best you will have yummy food, at the worst, you will learn something and will not have wasted it :)

Hilary Bent-Mullings