I saved all the vegetable trimmings from my box as I went along this week, including the lettuce heart. I put them in a tub in the fridge. At the end of the week, I filled a big stock pot almost to the brim with these scraps, and made a beautiful, rich, flavorful vegetable stock.
Noodle water (left over from lo mein noodles) – but not essential to making stock, you can just use plain water
Chickpea juice (drained from can of chickpeas) – but not essential to making stock, you can just use plain water
Vegetable scraps and trimmings (stems, skins, seeds, leaves – all of it!)
4-6qts water (depends on scrap quantity – but it’s okay to eyeball it)
Step 1 – Fill the pot & cook
In a large 12qt stock pot add noodle water, chickpea juice, and scraps
Bring pot contents to rolling boil over low to medium heat, and allow to simmer in the background for about 1 1/2 hours
Step 2 – Cool and strain
Once done, remove from heat and allow to cool
Strain through a cheesecloth lined colander
Fill jars (not to the top) and seal for the freezer
This veggie stock can be used as a base for soups and stews, you can use it to cook rice, pilafs, or in any recipe that requires the use of stock to add flavor.