This Week’s Receipt & Bonus “Recipe”

Add on 2.50 for Chinatown purchases of nori and a pile of baby bok choy and we’ve spent $26.12 this week. $3.88 left!

I’m actually pleased with all of the purchases on this receipt. I managed to get a bag of vital wheat gluten in order to make some seitan and that bag will last us (and make) a ton of seitan. Since it was a drizzly and cool day yesterday, I threw our freezer bag full of veggie scraps in a pot with water to make stock and wow – what a stock! I am constantly amazed at how a pile of vegetable peels and cuttings can create deliciousness. If you haven’t done this yet, try it out!

Freezer Scrap Stock

To Do:

1. Every time you use onions, garlic, carrots, celery, parsley, mushrooms, leeks, scallions, etc. (anything that can go into a stock), save the peels and cut off ends and parts you don’t use in a freezer safe, heavy-duty ziplock bag or large container. Just in case, make sure you rinse these things well if you haven’t done so already.
2. Keep adding to the bag. If you use a lot of vegetables, it will probably be full in about a week.
3. Take bag out of freezer. Place in a large pot and cover with water. Add some bay leaves if you like.
4. Bring to a boil and then let it simmer with a lid on. Add salt and pepper.
5. Drain and save! You should have a huge pot of stock. I put half of it in a bag or container and freeze it and the other half in the fridge to have on hand.
6. This ensures that you will have fresh stock just about every week with little or no effort.