How to Make Really Flavoursome Vegetarian Stocks 2/5

A new approach

No matter what, vegetable stocks are still “light” when compared to the earthy groundedness and depth of flavour of non-vegetable stocks. So, after pondering this for some time, I began to make stocks that included such treasures as bay leaves (European, Indian and/or West Indian), juniper berries, brown cardamom pods, cumin seeds or powder, coriander seeds or powder, black peppercorns and allspice berries. What a difference these made.
Herbs and Spices

I am also lucky enough to have a garden full of herbs and spices. I dry them at the end of their season and grind them into a powder. Pinches of this and that will go into dishes as well. I have mentioned before that grape vine leaves also dry well and can be powdered. These include curry leaves, orange zest, mandarin peel, and lemongrass leaves. Other flavourings that might be in your kitchen include curry powder (a pinch only), dried mushrooms (just grind to a powder, or use them whole as flavourings), and black tea (a little in a tea bag – a few dunks only to add a grounded base, especially in lentil dishes).

Did you know that your Middle Eastern and Indian shops will also have a myriad of dried leaves and herbs, especially meant for soups or more liquid dishes. From a tspn to a Tblspn of these can make all the difference to a dish.

More quick and easy additions are Coriander Paste and Garlic-Ginger Paste.

I had forgotten how many pips that makrut limes have. These are from 1 lime. And makrut aren't that large!

Soaking now overnight, and the liquid will be briefly boiled tomorrow before freezing. Makrut lime seeds have amazing pectin. I mean AMAZING. I'll add the pectin when someone offers me fruit and I make jam for them.

I've made this pickle at last, with 3 makrut limes. 3 looked enough as I was cutting them, but of course they cooked down. Never mind, it was an experiment anyway, to see whether they would be a little less bitter than other times I have pickled makrut limes.

They will be spicy!

I like the look of this recipe for bitter citrus as it boils the fruit first. Normally I prefer not to cook things before pickling, but makrut limes can keep their bitterness even after allowing the pickle to mature. So I am going to try it, but using the Ramdev Aachar spice mix that I spoke about a while ago.

https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/

It is quite common to use oil in Indian pickles in this way, and in fact it can help with preserving qualities (see one of the comments on the recipe).

I have a lot on this arvo but hopefully I will get to it this evening.

It's quite busy in the kitchen in the mornings. Prep'ing the PPowder shake, organising the tabs that are "with food" and "without food" and "don't care which", dealing with produce from the garden (today so far that is parsley for freezing and tomatoes for a salad). Making the day's salad, if I can.

Remembering to have a beetroot kvass shot and some of the powdery stuff I need to have mixed in a drink.

I might get a herbal tea ready for making in the afternoon - today is mint, lemon verbena and lemongrass. Deciding what to use from the freezer, what preserve needs using up. (Can't decide what from the freezer for today, but there will be pickled rhubarb, fermented okra, fermented chilli water at least.)

If I am really organised, I get out my smoothie mix for the day and put it in the blender, ready for lunch time.

Ferments to stir. Ferments to prepare. Now, what WAS I going to do with the makrut limes? and where did I put that recipe I was thinking of making?

Anything to put on the shopping list? Putting things on to soak if necessary.

All soaking water, including that for herbs and green veg which get a 15-30 min soak to clean and refresh them, go onto the pot plants on the verandah. The one that gets the most of these (closest to the door) is the healthiest!

Taking scraps out to the compost. Filling the bird baths. Seeing what needs watering. Should I pick the eggplants yet? The capsicums? Tomorrow morning, so they get to form part of tomorrow morning's fun in the kitchen.

Checking the veg drawers in the fridge for anything that needs using. Planning how to use ....

Put the washing on/bring the washing in.

Tidy up the mess you've made.

... and more ....

I need to remember that the protein shake is "food" for the purposes of tablets.