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The Veggie Scraps Hack: Difference between revisions
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<b>This recipe was written and sent by Fanny Heneault.</b> | <b>This recipe was written and sent by Fanny Heneault.</b> | ||
“I’ve started making veggie scraps stock when I transitioned to a no-waste lifestyle. I couldn't buy those little stock cubes | “I’ve started making veggie scraps stock when I transitioned to a no-waste lifestyle. I couldn't buy those little stock cubes you get from the grocery store anymore, because they’re all wrapped in plastic and foil. But I still wanted to eat a tasty soup! And to be honest it never occurred to me that this was how stock was made! I couldn’t believe the technic had been forgotten — at least in my family. I was blown away and even more grateful for my choice to go zero waste then, and it is teaching me so much still. How the hell could we have forgotten how to prepare all these amazing recipes which are easy (I’m lucky enough to have a freezer), cheap and so much better for the environment. It takes time but it feels so rewarding to learn new things and to become more resilient.” | ||
Fanny Heneault | Fanny Heneault | ||
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== About stock == | == About stock == | ||
[[File:Seasoning-cubes.jpeg|thumb|The Maggie stock cube]] | [[File:Seasoning-cubes.jpeg|thumb|The Maggie stock cube]] | ||
The German Maggie Stock Cube dates back from 1870 and was originally made out of dried concentrated meat extract. A large percentage of the available range of stock cubes was gradually made vegan for economical reasons, thanks to the invention of Maltodextrin, a food additive made out of “fermented” corn or wheat. Its use led the stock cube to become a cheap source of carbohydrates, often used to thicken soups and sauces. With its industrialization, the cube was gradually enriched with artificial or natural flavoring as well as salt to mimic the taste of an homemade stock. | The German Maggie Stock Cube dates back from 1870 and was originally made out of dried concentrated meat extract. | ||
A large percentage of the available range of stock cubes was gradually made vegan for economical reasons, thanks to the invention of Maltodextrin, a food additive made out of “fermented” corn or wheat. Its use led the stock cube to become a cheap source of carbohydrates, often used to thicken soups and sauces. With its industrialization, the cube was gradually enriched with artificial or natural flavoring as well as salt to mimic the taste of an homemade stock. | |||
== The recipe == | == The recipe == | ||
[[File:veggie-scraps-hack-fannyheneault- | [[File:veggie-scraps-hack-fannyheneault-a11.jpg|thumb|Free ingredients]] | ||
==== Ingredients ==== | ==== Ingredients ==== | ||
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== Recipe video == | == Recipe video == | ||
🎞 🎥 [https://www.youtube.com/watch?v=M6eMFqj-d3M The Veggie Scraps Hack by Fanny Heneault] | |||
== Related images == | == Related images == | ||