you'll never die, and you'll never grow old.

Ask me anything   A lot of things, some art, some cooking, some bs.
see more at www.alexcarlsondesign.com

travelingsketch:

The first batch of traveling sketchbooks are headed out into the wild tonight! Let’s see where this pup goes!

Hey everyone!! I’m restarting a social art project called Traveling Sketch and everyone should follow along! I’m releasing 6 books into the wild tomorrow and encourage people to make and send out their own. If you happen across one, please upload and share! I tried doing this when I was in college but that pre-tumblr days; social media can take this pretty far I hope. Happy creating!

travelingsketch:

The first batch of traveling sketchbooks are headed out into the wild tonight! Let’s see where this pup goes!

Hey everyone!! I’m restarting a social art project called Traveling Sketch and everyone should follow along! I’m releasing 6 books into the wild tomorrow and encourage people to make and send out their own. If you happen across one, please upload and share! I tried doing this when I was in college but that pre-tumblr days; social media can take this pretty far I hope. Happy creating!

— 1 week ago with 10 notes
#travelingsketch  #sketch  #pickmeup  #art 
Creamy Vegan Farro Risotto with Shitake, Peas, and Sage
For those who have made risotto of any kind in the past, you know its a labour of love.  A delicious, wonderfully flavorful, labour of love.  Farro is a great candidate for risotto for its meaty, filling, grains.  They absorb all the flavor in the dish so well and remain a wonderful al dente consistency.  This is another perfect recipe to use our homemade veggie stock.  In this recipe I cooked the Farro along with all the other ingredients and the whole process took about 45 minutes.  You can parboil the farro for 15min prior to cooking to cut down the cooking time, but i don’t feel like it absorbs as much flavor when parboiled.  
What You Will Need:
1c farro
2c veggie stock
1/2c white wine
2 cup slicked shitake mushrooms, cleaned and stems removed
1 white onion, cut into medium size pieces
2 clove garlic, minced
3-4 leaves sage, chiffonade
1/2c frozen peas
1/4t dried thyme
3T vegan butter (i use earth balance)
2T vegan cream cheese
1/8c nutritional yeast
olive oil
pepper to taste 
What To Do:
In a deep sauce pan or sauté pan, cook the onion, garlic, mushrooms, and sage in about 2T olive oil on medium heat until onions begin to become translucent.  About 4 minutes.  Add 1T of vegan butter and the thyme and cook, stirring, for another 2 min until the butter is melted and the mushrooms are tender.  
Add the white wine and stir.  Let the white wine cook down, stirring occasionally to keep from sticking.  When wine is cooked down, add the remaining 2T vegan butter and stir until melted.
Add the farro and stir to coat.  Each grain should be coated with the butter/liquid mixture.  Turn heat to low and let simmer for 3 minutes.
This is the fun/tedious part: 1/4c at a time, add the veggie stock.  After each 1/4c addition, stir and let the farro absorb the stock.  Do not add more stock until the first batch is absorbed.  Stir often.  Continue adding the stock until all 2c are used.  This can take up to 45 minutes.  If you parboiled your farro, only use 1 1/2c stock.  If you find after the 2c veggie stock are used your farro is still underdone, keep adding stock 1/4c at a time until al dente. Farro doesn’t get ‘fork tender’ so don’t stress if it seems a little chewy, thats the nature of the beast. When all liquid is absorbed, stir in the frozen peas.
Stir in the vegan cream cheese until incorporated.  
sprinkle the Nutritional Yeast over the farro and fold in gently.
Risotto can be a fickle beast but its so worth it.  This is one of the best dishes I’ve made recently and will certainly make it again.  If you’re not a mushroom and peas person, roasted delicata squash, asparagus, corn, spinach, or tomatoes are all good for the dish.  
Enjoy!

Creamy Vegan Farro Risotto with Shitake, Peas, and Sage

For those who have made risotto of any kind in the past, you know its a labour of love.  A delicious, wonderfully flavorful, labour of love.  Farro is a great candidate for risotto for its meaty, filling, grains.  They absorb all the flavor in the dish so well and remain a wonderful al dente consistency.  This is another perfect recipe to use our homemade veggie stock.  In this recipe I cooked the Farro along with all the other ingredients and the whole process took about 45 minutes.  You can parboil the farro for 15min prior to cooking to cut down the cooking time, but i don’t feel like it absorbs as much flavor when parboiled.  

What You Will Need:

  • 1c farro
  • 2c veggie stock
  • 1/2c white wine
  • 2 cup slicked shitake mushrooms, cleaned and stems removed
  • 1 white onion, cut into medium size pieces
  • 2 clove garlic, minced
  • 3-4 leaves sage, chiffonade
  • 1/2c frozen peas
  • 1/4t dried thyme
  • 3T vegan butter (i use earth balance)
  • 2T vegan cream cheese
  • 1/8c nutritional yeast
  • olive oil
  • pepper to taste 

What To Do:

  1. In a deep sauce pan or sauté pan, cook the onion, garlic, mushrooms, and sage in about 2T olive oil on medium heat until onions begin to become translucent.  About 4 minutes.  Add 1T of vegan butter and the thyme and cook, stirring, for another 2 min until the butter is melted and the mushrooms are tender.  
  2. Add the white wine and stir.  Let the white wine cook down, stirring occasionally to keep from sticking.  When wine is cooked down, add the remaining 2T vegan butter and stir until melted.
  3. Add the farro and stir to coat.  Each grain should be coated with the butter/liquid mixture.  Turn heat to low and let simmer for 3 minutes.
  4. This is the fun/tedious part: 1/4c at a time, add the veggie stock.  After each 1/4c addition, stir and let the farro absorb the stock.  Do not add more stock until the first batch is absorbed.  Stir often.  Continue adding the stock until all 2c are used.  This can take up to 45 minutes.  If you parboiled your farro, only use 1 1/2c stock.  If you find after the 2c veggie stock are used your farro is still underdone, keep adding stock 1/4c at a time until al dente. Farro doesn’t get ‘fork tender’ so don’t stress if it seems a little chewy, thats the nature of the beast. When all liquid is absorbed, stir in the frozen peas.
  5. Stir in the vegan cream cheese until incorporated.  
  6. sprinkle the Nutritional Yeast over the farro and fold in gently.

Risotto can be a fickle beast but its so worth it.  This is one of the best dishes I’ve made recently and will certainly make it again.  If you’re not a mushroom and peas person, roasted delicata squash, asparagus, corn, spinach, or tomatoes are all good for the dish.  

Enjoy!

— 1 week ago with 2 notes
#vegan  #vegan food  #veganism  #vegetables  #vegetarian  #cooking  #home cooking  #homemade  #food  #cleaneating  #cleanfood  #foodporn  #risotto  #mushrooms  #farro  #dinner  #recipe  #reference  #what vegans eat  #healthy  #healthy eating 
Fighting Art with Art →

medievalpoc:

a-thousand-crows replied to your post: Twitter adventures in art history…

So true. I’ve never looked at a work of art and felt personally invigorated. I can see a caricature of me in the midground and background, scrubbing floors and grooming white people. White people get to see…

THIS IS SO FUCKING IMPORTANT.  EVERYONE FOLLOW THIS TUMBLR.

— 1 month ago with 1750 notes

lilsnob:

"The World of Lisa Frank" - A Short Film - Enjoy this brief but fantastic look into the whimsical world of Lisa Frank and her cute and color-infused HQ in Tucson, AZ.

In this first known “on-camera” interview with Lisa, who happened to capture the heart of every little girl in the 90s, Mrs. Frank reveals a few secrets about the brand and admits that the world of Lisa Frank is  candies, unicorns, rainbows, hearts, music notes, stars, fantasy, glints, jewels, and everything that makes kids happy and smile.

The lil Lisa Frank obsessed fan in me is so happy right now.

Enjoy!

This is pretty fucking cool.  

— 1 month ago with 35 notes
#lisa frank 
Potato, Brussel Sprout, Mushroom, and Onion Stew with Portobello Gravy
Buying a Dutch Oven has been one of the best investments I’ve made to my cooking arsenal lately. From stews, to slow cooking, to baking bread, the Dutch Oven is a heavy duty all-purpose wonder.  When I found myself with an overload of beautiful onions from the farmers market this week, I set out to use them in the best way I thought I could.
What you will need:
1 large white onion cut into even, large pieces
hearty slice of lemon (or about 1T lemon juice)
3-4 russet potatoes, cut into cubed pieces 
2 red potatoes, cut into cubed pieces
2 carrots, diced
2c brusel sprouts, trimmed and halved
handful of crimini mushrooms, stems trimmed and sliced
2 clove garlic, minced
1T dried rosemary
1/2t chili flake
1c veggie broth or water
1t flour (or 1t corn starch disolved in 2T water if gluten free)
2c vegan cream of mushroom soup (i bought this at whole foods)
vegan cream cheese (optional)
pepper to taste
olive oil
What to do:
Heat your Dutch Oven over medium heat on the stove top.  Add about 2T olive oil and sauté the onion and garlic on medium heat. Keep it low enough they they being to become translucent, but won’t burn.  Let cook, stirring, for about 5-6 minutes.  Add the Rosemary and Chili flake. 
Turn up the flame to med-high and add potatoes, carrots, mushrooms, and lemon slice.  Add a little more olive oil and stir to coat.  Let sauté for about 3min, stirring so nothing sticks to the bottom.  Add the veggie broth and cover.  Let sit for 8-10min until the broth has reduced down a little.  Add the flour and stir to incorporate. 
Add in Brussel sprouts and stir.
Pour in the cream of mushroom soup.  Stir to coat.  Cover and let cook for 20-30 min, until the potatoes are fork-tender.  
Add pepper to taste.  Turn off heat and add the vegan cream cheese. Stir until combined.  This gives it a creaminess and richness I adore, but is not necessary, especially if you prefer a lighter sauce.  Remove the lemon peel from your finished dish!
I served this just with toast and it was hearty and filling just on its own.  I imagine it would be wonderful over rice as well.  
Enjoy!  Eat well and often!

Potato, Brussel Sprout, Mushroom, and Onion Stew with Portobello Gravy

Buying a Dutch Oven has been one of the best investments I’ve made to my cooking arsenal lately. From stews, to slow cooking, to baking bread, the Dutch Oven is a heavy duty all-purpose wonder.  When I found myself with an overload of beautiful onions from the farmers market this week, I set out to use them in the best way I thought I could.

What you will need:

  • 1 large white onion cut into even, large pieces
  • hearty slice of lemon (or about 1T lemon juice)
  • 3-4 russet potatoes, cut into cubed pieces 
  • 2 red potatoes, cut into cubed pieces
  • 2 carrots, diced
  • 2c brusel sprouts, trimmed and halved
  • handful of crimini mushrooms, stems trimmed and sliced
  • 2 clove garlic, minced
  • 1T dried rosemary
  • 1/2t chili flake
  • 1c veggie broth or water
  • 1t flour (or 1t corn starch disolved in 2T water if gluten free)
  • 2c vegan cream of mushroom soup (i bought this at whole foods)
  • vegan cream cheese (optional)
  • pepper to taste
  • olive oil

What to do:

  1. Heat your Dutch Oven over medium heat on the stove top.  Add about 2T olive oil and sauté the onion and garlic on medium heat. Keep it low enough they they being to become translucent, but won’t burn.  Let cook, stirring, for about 5-6 minutes.  Add the Rosemary and Chili flake. 
  2. Turn up the flame to med-high and add potatoes, carrots, mushrooms, and lemon slice.  Add a little more olive oil and stir to coat.  Let sauté for about 3min, stirring so nothing sticks to the bottom.  Add the veggie broth and cover.  Let sit for 8-10min until the broth has reduced down a little.  Add the flour and stir to incorporate. 
  3. Add in Brussel sprouts and stir.
  4. Pour in the cream of mushroom soup.  Stir to coat.  Cover and let cook for 20-30 min, until the potatoes are fork-tender.  
  5. Add pepper to taste.  Turn off heat and add the vegan cream cheese. Stir until combined.  This gives it a creaminess and richness I adore, but is not necessary, especially if you prefer a lighter sauce.  Remove the lemon peel from your finished dish!

I served this just with toast and it was hearty and filling just on its own.  I imagine it would be wonderful over rice as well.  

Enjoy!  Eat well and often!

— 1 month ago with 8 notes
#vegan  #vegan food  #veganathlete  #veganism  #what vegans eat  #food  #cleanfood  #cleaneating  #mushrooms  #stew  #brussel sprouts  #potato  #potatoes  #dutch ovens  #cook  #cooking  #home cooking  #homemade  #diy  #kitchen  #onion  #farmersmarket  #carrot 
Prints of  DEAR LEADER are in!!!  Grab a copy and maybe some postcards I put up in my shop!  
TAKE A LOOK AT THE SHOP!
also see more on my website!

Prints of  DEAR LEADER are in!!!  Grab a copy and maybe some postcards I put up in my shop!  

TAKE A LOOK AT THE SHOP!

also see more on my website!

— 1 month ago with 4 notes
#art  #Illustration  #illustrator  #artists on tumblr  #artist  #cat  #catlife  #robot  #drawing  #painting  #photoshop  #GUN  #printing  #print  #original  #alex carlson  #Monster  #spaceship  #space 
Corn and coconut curry soup with faro and ‘chicken.’ 
I wish you guys could smell this.  I love curry in almost anything and the smell in gives off in a kitchen is just one of my favorite things.  Coupled with the creamy sweetness of coconut and the rich flavor of corn, this soup is good for the tummy and the soul.  After a kind of shitty week, I found this recipe and had to try my hand at making it vegan and boy-oh-boy did it pay off.  You will need a blender or food processor for this recipe. 
Adapted from: http://www.saffronlane.com/blog/?p=1457
What you’ll need:
3 ears corn, husked.  Cut away the kernels and break the cobs in half.
1 medium onion, chopped.
i clove garlic, minced.
1T curry powder
1t garam masala
2-4 small knobs ginger
1/8t chili flakes
2 13.5oz cans of coconut milk
3c veggie broth (make your own!)
1T vegan butter ( i used earth balance)
1/2c farro
juice of 1 lime
salt and peper to taste
(optional) parsley for garnish
(optional) Beyond Meat Chickenless Chicken
What to do:
In a heavy stock pot (my Calphalon is the bees knees for creamy soups) heat a T of olive oil on med-high heat.  When hot, add onion and garlic and sauté until translucent and fragrant, about 3-4min.  Add the corn cobs, corn kernels, curry powder, garam masala, and a little more olive oil and stir to coat; cooking for another minute. 
Add the coconut milk, broth, and chili flakes and stir to combine, scraping the bottom of the pot with a wooden spoon to get anything that stuck to the bottom.  Bring to a boil. At this point i would add a teaspoon of salt and pepper.  Cover partially and lower heat to low.  Let simmer for 20min. 
After 20 minutes, remove the corn cobs and knobs of ginger from the pot.  Get your blender ready and in small batches ladle your mix into the blender.  blend until smooth and transfer into another pot.  When all is blended, put it back in the original pot.  Add the Earth Balance butter and faro.  Simmer for an additional 20min.
Add the lime juice and additional salt and pepper to taste.  
Serve in bowls and garnish with parsley.  
I additionally pan fried some Beyond Meat ‘Chicken’ as well, but the soup is insanely good with or without it.   Adding fresh cut tomatoes or even a little mango would give additional brightness.  
Enjoy!

Corn and coconut curry soup with faro and ‘chicken.’ 

I wish you guys could smell this.  I love curry in almost anything and the smell in gives off in a kitchen is just one of my favorite things.  Coupled with the creamy sweetness of coconut and the rich flavor of corn, this soup is good for the tummy and the soul.  After a kind of shitty week, I found this recipe and had to try my hand at making it vegan and boy-oh-boy did it pay off.  You will need a blender or food processor for this recipe. 

Adapted from: http://www.saffronlane.com/blog/?p=1457

What you’ll need:

  • 3 ears corn, husked.  Cut away the kernels and break the cobs in half.
  • 1 medium onion, chopped.
  • i clove garlic, minced.
  • 1T curry powder
  • 1t garam masala
  • 2-4 small knobs ginger
  • 1/8t chili flakes
  • 2 13.5oz cans of coconut milk
  • 3c veggie broth (make your own!)
  • 1T vegan butter ( i used earth balance)
  • 1/2c farro
  • juice of 1 lime
  • salt and peper to taste
  • (optional) parsley for garnish
  • (optional) Beyond Meat Chickenless Chicken

What to do:

  1. In a heavy stock pot (my Calphalon is the bees knees for creamy soups) heat a T of olive oil on med-high heat.  When hot, add onion and garlic and sauté until translucent and fragrant, about 3-4min.  Add the corn cobs, corn kernels, curry powder, garam masala, and a little more olive oil and stir to coat; cooking for another minute. 
  2. Add the coconut milk, broth, and chili flakes and stir to combine, scraping the bottom of the pot with a wooden spoon to get anything that stuck to the bottom.  Bring to a boil. At this point i would add a teaspoon of salt and pepper.  Cover partially and lower heat to low.  Let simmer for 20min. 
  3. After 20 minutes, remove the corn cobs and knobs of ginger from the pot.  Get your blender ready and in small batches ladle your mix into the blender.  blend until smooth and transfer into another pot.  When all is blended, put it back in the original pot.  Add the Earth Balance butter and faro.  Simmer for an additional 20min.
  4. Add the lime juice and additional salt and pepper to taste.  
  5. Serve in bowls and garnish with parsley.  

I additionally pan fried some Beyond Meat ‘Chicken’ as well, but the soup is insanely good with or without it.   Adding fresh cut tomatoes or even a little mango would give additional brightness.  

Enjoy!

— 2 months ago with 1 note
#veganathlete  #vegetarian  #curry  #vegan  #vegan food  #veganism  #vegetables  #veg  #nomeatathlete  #healthy  #fit  #soup  #recipe  #reference  #coconut  #corn  #faro  #cooking  #cook  #diy  #home cooking  #cookin  #food  #cleanfood  #healthy food 

Dear Leader

Pen & Ink finished in Photoshop

Alex Carlson, 2014

www.alexcarlsondesign.com

I hadn’t drawn robots in a very long time.  In an effort to break away from my usual more relaxed and cartoony style, I wanted to draw something robotic full of wires and hinges and texture.  I also hadn’t used photoshop to paint in awhile, I always forget how fun it is.  8x10 prints will be available of this sometime late next week.  Please credit me when reblogging!

— 2 months ago with 2 notes
#catlife  #cat  #robot  #illustration  #illustrator  #alex carlson  #kitten  #photoshop  #metal  #texture  #bones  #skeleton  #gun  #alien  #spaceship  #space  #cartoon 
I’ve been listening to a lot of Wu-Tang today.

I’ve been listening to a lot of Wu-Tang today.

— 2 months ago with 2 notes
#catlife  #cream  #wu-tang  #wu-tan clan  #illustration  #art  #alex carlson  #sketch  #pen  #ink  #cartoon 

gailsimone:

thetygre:

kaijucast:

boomerstarkiller67:

Ray Harryhausen creatures

Wow - that’s an incredible photo set.

He was an incredible man.


Wow.

Oh man, i just made the connection that the Sushi Restaurant in Monsters, Inc. was named after him.  What an amazing easter egg.

(via goddamnitkate)

— 2 months ago with 7444 notes
Another take on a kitty-skull! I’m having fun with these. 5”x7” $40 first bid takes him. Will ship. 
Edit: this guy is taken!

Another take on a kitty-skull! I’m having fun with these. 5”x7” $40 first bid takes him. Will ship.
Edit: this guy is taken!

— 2 months ago with 4 notes
#tattoo  #art  #alexcarlsondesign  #illustration  #catlife  #artists on tumblr  #watercolor  #tattoo flash  #cat  #skull  #skeleton  #bones  #painting  #illustrator 
$40 kitty skull! First one to call dibs gets him. Will ship if I need to. roughly 6”x 7” watercolor on cold press 
This guy is taken!

$40 kitty skull! First one to call dibs gets him. Will ship if I need to. roughly 6”x 7” watercolor on cold press

This guy is taken!
— 2 months ago with 3 notes
#tattoo  #art  #alexcarlsondesign  #illustration  #watercolor  #drawing  #illustrator  #cat  #catlife  #skull 
Shiitake, Bok Choy, Edamame Ramen.
Remember that Veggie Broth I detailed how to make last week?  This is a perfect place to use it.  This Ramen recipe serves two people well. 
What you’ll need:
6-8 Shitake mushrooms, stems trimmed and sliced thinly.  I also threw in some Crimini’s I had for a difference in texture.  
Half bunch baby Boy Choy, cleaned
1/2 c frozen edamame, shelled
1/4 red onion
clove of garlic
chopped scallion for garnish
1 package instant Ramen noodles
3 c veggie broth
1T rice wine vinegar
1t yellow miso paste
1T white cooking wine
(optional) 1/8t chili flake, if you like a little kick.
sesame seed for garnish
olive oil
Begin by sautéing chopped garlic and onion on high heat in about a T of olive oil until translucent and fragrant. Turn down the heat to medium and add in the sliced mushrooms.  Sauté until most of the moisture is out of the mushrooms, about 5 minutes.  If desired, add chili flakes.  
Add your veggie broth, soy sauce, rice vinegar, cooking wine and miso paste.  Stir to incorporate.  Crank heat on high and wait for the broth to boil.  
While you wait for the broth to boil, cut away the white stems of the bok choy and slice evenly against the grain.  Set aside.  Chiffonade the leafy green tops of the bok choy and set aside.
As the broth begins to boil, add the stems of the bok choy, edamame, and packaged ramen noodles.  Stir and bring back to a boil.  
When the noodles are tender, turn off the heat.  Add in the bok choy leaves and stir to wilt.  
Ladle your soup into bowls and garnish with scallion and sesame seeds.  
Notes:  The salt content for this recipe will depend on how your broth turned out.  You can also obviously use store bought broth.  As your broth boils, taste before adding the boy choy stems.  If you find it to be underwhelming, add a dash of soy sauce or a little more miso.  If you find it to be TOO salty, add a little more cooking wine, or if handy, a squeeze of lemon.  
Enjoy!

Shiitake, Bok Choy, Edamame Ramen.

Remember that Veggie Broth I detailed how to make last week?  This is a perfect place to use it.  This Ramen recipe serves two people well. 

What you’ll need:

  • 6-8 Shitake mushrooms, stems trimmed and sliced thinly.  I also threw in some Crimini’s I had for a difference in texture.  
  • Half bunch baby Boy Choy, cleaned
  • 1/2 c frozen edamame, shelled
  • 1/4 red onion
  • clove of garlic
  • chopped scallion for garnish
  • 1 package instant Ramen noodles
  • 3 c veggie broth
  • 1T rice wine vinegar
  • 1t yellow miso paste
  • 1T white cooking wine
  • (optional) 1/8t chili flake, if you like a little kick.
  • sesame seed for garnish
  • olive oil
  1. Begin by sautéing chopped garlic and onion on high heat in about a T of olive oil until translucent and fragrant. Turn down the heat to medium and add in the sliced mushrooms.  Sauté until most of the moisture is out of the mushrooms, about 5 minutes.  If desired, add chili flakes.  
  2. Add your veggie broth, soy sauce, rice vinegar, cooking wine and miso paste.  Stir to incorporate.  Crank heat on high and wait for the broth to boil.  
  3. While you wait for the broth to boil, cut away the white stems of the bok choy and slice evenly against the grain.  Set aside.  Chiffonade the leafy green tops of the bok choy and set aside.
  4. As the broth begins to boil, add the stems of the bok choy, edamame, and packaged ramen noodles.  Stir and bring back to a boil.  
  5. When the noodles are tender, turn off the heat.  Add in the bok choy leaves and stir to wilt.  
  6. Ladle your soup into bowls and garnish with scallion and sesame seeds.  

Notes:  The salt content for this recipe will depend on how your broth turned out.  You can also obviously use store bought broth.  As your broth boils, taste before adding the boy choy stems.  If you find it to be underwhelming, add a dash of soy sauce or a little more miso.  If you find it to be TOO salty, add a little more cooking wine, or if handy, a squeeze of lemon.  

Enjoy!

— 2 months ago with 32 notes
#vegan  #veganism  #vegan food  #cleaneating  #cleanfood  #soup  #ramen  #ramen noodles  #edamame  #mushrooms  #vegitarian  #vegetables  #vegansofig  #vegiehead  #cooking  #home cooking  #homemade  #kitchen  #diy  #cook  #miso  #bok choy  #omnomnom 
Cycling nutrition. 

Cycling nutrition. 

(Source: natelife, via funeralformyfat)

— 2 months ago with 27373 notes
Vegtable Stock Makes Itself.
I cook A LOT of vegetables throughout the month. I also use broth and stock in a fair amount of my cooking. The beautiful symbiotic cycle of these two things, is something I love.  When I cook anything that required trimming veggies, I keep a plastic bag in the freezer where those trimmings go to live. Carrot ends, celery hearts, onion and garlic skins, mushroom stems, all get put into my freezer bag. At the end of the month, what I otherwise would have put in the trash, goes into a pot and becomes stock which I I use for the next month to flavor soups, rice, beans, ect.  It’s SO easy, I want to share:
1. Collect all your trimming over the course of a few weeks, stashing them in a plastic bag in the freezer.  2. In a large stock pot, sauté garlic and herbs (I use rosemary and thyme) in olive oil until fragrant.  3. Take your frozen veggie trimmings and put into the pot, stirring to break up anything frozen together.  4. Add enough warm water to cover your veggies by about an inch. Add a bay leaf if you have one. I add a teaspoon of salt and a teaspoon of pepper at this time. 5. Bring to a boil and then lower to a simmer. Put a lid on the pot and let simmer for 1 hour.  6. Strain the stock into another pot through a fine mesh sieve. If you feel there’s a lot of stuff floating in it still, strain it again through cheese cloth. Add additional salt and pepper to taste.  7. Wait for the stock to cool and then transfer the stock into individual containers. I use quart mason jars. You can store in the freezer and take it out as you need it.
So much better than throwing all that stuff out!
A few notes: Good things to use: Carrots, celery stalk, mushroom stems, garlic ends and skins, onion ends and skin, lemon peels, herb stalks, parsnip. Chili stems.
Mushrooms give a wonderful meaty flavor. Onion and garlic skins give a beautiful gold color.
Not so good vegetables: Potatoes, leafy greens, broccoli stems.
Leafy greens will give a blackness to your broth and will give it a sour tang. Potatoes will make it cloudy.
Have fun and make delicious things!

Vegtable Stock Makes Itself.

I cook A LOT of vegetables throughout the month. I also use broth and stock in a fair amount of my cooking. The beautiful symbiotic cycle of these two things, is something I love.
When I cook anything that required trimming veggies, I keep a plastic bag in the freezer where those trimmings go to live. Carrot ends, celery hearts, onion and garlic skins, mushroom stems, all get put into my freezer bag. At the end of the month, what I otherwise would have put in the trash, goes into a pot and becomes stock which I I use for the next month to flavor soups, rice, beans, ect.
It’s SO easy, I want to share:

1. Collect all your trimming over the course of a few weeks, stashing them in a plastic bag in the freezer.
2. In a large stock pot, sauté garlic and herbs (I use rosemary and thyme) in olive oil until fragrant.
3. Take your frozen veggie trimmings and put into the pot, stirring to break up anything frozen together.
4. Add enough warm water to cover your veggies by about an inch. Add a bay leaf if you have one. I add a teaspoon of salt and a teaspoon of pepper at this time.
5. Bring to a boil and then lower to a simmer. Put a lid on the pot and let simmer for 1 hour.
6. Strain the stock into another pot through a fine mesh sieve. If you feel there’s a lot of stuff floating in it still, strain it again through cheese cloth. Add additional salt and pepper to taste.
7. Wait for the stock to cool and then transfer the stock into individual containers. I use quart mason jars. You can store in the freezer and take it out as you need it.

So much better than throwing all that stuff out!

A few notes:
Good things to use:
Carrots, celery stalk, mushroom stems, garlic ends and skins, onion ends and skin, lemon peels, herb stalks, parsnip. Chili stems.

Mushrooms give a wonderful meaty flavor. Onion and garlic skins give a beautiful gold color.

Not so good vegetables:
Potatoes, leafy greens, broccoli stems.

Leafy greens will give a blackness to your broth and will give it a sour tang. Potatoes will make it cloudy.

Have fun and make delicious things!

— 2 months ago with 49 notes
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