Alternatively, the stock can be cooked in a pressure cooker for 15 minutes. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Cool the stock to room temperature, then refrigerate or freeze. For a thicker, richer stock, force the liquid and vegetables through a vegetable mill or puree in a blender, then strain. Corn cobs and husks, summer and winter squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks.
Stock is a great place to put tomato seeds and skins.
Use green peppers, eggplants, turnips, and cabbage in limited quantities, as their flavor tends to be overpowering. Avoid beets, which will turn a stock red, and asparagus, which will turn it green. Sponsored Links Healthy and Tasty Soy Recipes Cherry pie, oatmeal cookies, enchiladas and lasagna. Well that's because we've collected some of the best soyfood recipes around. One-stop shopping for gluten free, wheat free, celiac disease, and autism gluten free casein free diets.