Wholesome & Hearty at VanillaFood
With the cooler weather comes a craving for comfort food. Deb Caruso discovers a dish that is hearty and wholesome, thanks to VanillaFood.
Nilla Tomkins from VanillaFood knows the best way to a healthy and happy heart is to cook wholesome food that is full of all the good things – and packed with flavour.
This Vegan Broth from the VanillaFood Cookbook delivers what the doctor ordered!
Drawing on her Danish heritage and love of real food that tastes as good as it looks, Nilla’s cookbook is packed with recipes that are easy to follow and sure to make everyone smile.
Using fresh ingredients and making the most of leftover vegetables and herbs, this one-pot wonder will delight with its goodness.
Some of the other sensational soups to be found in Nilla’s cookbook include Roast Pumpkin; Spicy Tomato and Basil; Cauliflower & Leek; and Coconut Super Green. Grab a copy today and get cooking.
VanillaFood Vegan Broth
This broth is easy to make, requiring just one pot and basic ingredients that you most likely have on hand year-round. You can either sip it on its own or top it with your favourite herb and fresh chill
1 tablespoon coconut oil
1 medium brown onion, skin on and cut into quarters
4 cloves of garlic, skin on and cut in half
1 knob ginger, sliced
1 knob turmeric sliced
1 chilli, halved lengthwise
4 celery sticks, roughly chopped
6 bay leaves
250g Shiitake mushrooms, fresh or dried
3 litres filtered water
5 parsley sprigs
1/2 lemon, sliced
2 teaspoons sea salt
1 tablespoon black peppercorns
2 tablespoons nutritional yeast or white miso paste
- Heat a large stock pot over medium heat. Add coconut oil, onion, garlic, ginger, turmeric, chilli, celery, bay leaves and shiitake mushrooms. Sauté for 5 minutes, stirring frequently.
2. Add water, parsley, lemon, sea salt, peppercorns, nutritional yeast or miso.
3. After about 1 1/2 hours of simmering on low, the flavours will develop and the broth is ready to go. The flavours will deepen the longer it cooks.
4. Leave to cool slightly before pouring over a strainer into another pot. Then divide into storage jars. Store in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Note: If you have old vegetables in your fridge, use them! Potatoes, carrots, eggplant and any herbs. Don’t completely fill the jars for freezing, leave a few centimetres of space so the jars don’t crack.