When in a rush, you can easily create a quick broth. Most broths consist of 3 main elements: onion, celery, and carrots – you’ve probably tasted those that don’t. For a quick broth, add a ratio of ¼ onion {chopped}, 1 carrot {chopped}, 1 celery stalk {chopped} to 3 C water and scale up per recipe. Add some mushrooms {shiitake are great} if you have them around and sauté in 1 T oil or water until soft, then add your water and simmer until ready to use.

If you have more time to plan {as this takes a little over an hour}, or like to have broth on hand, you can create some amazing broths by saving vegetable scraps in the freezer and steaming them over a pot of water {make sure there are onion, carrot and celery scraps in there – if not, add some fresh ones to the mix}. A gallon bag has enough for 10 cups of water.

Fill a large steaming pot with water of your choice {I prefer spring} and place the veggies in the steamer basket. Bring to a boil and simmer for 50-60 minutes. Your house will smell delicious and people will ask what you’re cooking in there! After you turn off the heat and let the broth cool, remove the steamer and bring those soggy scraps to the compost bin.

Alternately, if you like a more rustic broth, you can forgo the steamer and add the veggies directly to the water and drain with a colander or cheesecloth when done. Using the steamer makes a clear broth. Add a dash of sea salt if you plan on keeping in the refrigerator for more than a week. It tastes great without salt and can be frozen as well.

Some examples of things to use: broccoli stalks, cauliflower greens, tomatoes, potato skins, onion skins, the tops of leeks {my favorite}, carrot skins, dried mushrooms, garlic skins, any fresh savory herbs past their prime or dried herbs you’ve had around for a while {smell the herb and the boiling broth together to make sure the flavors will meld}, the tops and bottoms of celery hearts, spines from any greens – pretty much any vegetable scrap you don’t feel like juicing; even beets – we call this Crimson Broth – excellent for Borscht!

Use broth for deglazing pans when sautéing and use in place of oil for braising to make a healthier, easier-to-digest meal. You can use it in place of water to make savory baby purees, and of course as the base for your favorite soups! Vegetable broth works as a wonderful alkalizer in the body and can be made into a simple broth soup by adding some coconut oil, coconut aminos and/or sea salt. Forget chicken soup – if I’m feeling under the weather, this simple soup always comes to the rescue!

This is one of our favorite dishes - especially when we have dill growing in the garden! It's creamy and delicious and can be made vegan or ovo-vegan, depending on the pasta.

Serves 6-8

2 tablespoons oil {sunflower or olive}
1/2 yellow or white onion {diced}
1 clove garlic {minced}
3 medium Portobello mushrooms {sliced into 1/4-inch-thick strips or large chunks}
1 head broccoli {chopped}
Sea salt to taste
2 tablespoons {sprouted} chick pea {garbanzo bean} flour
1 to 1 1/2 C veggie broth
4 servings noodles of your choice {we prefer homemade grainfree pasta squares}
Pepper to taste

Dill Sauce

Inspired by Vegan Cashew Cream Cheese from Eating Rules

1 C raw cashews
1/2 - 1 C spring water
Juice of 1/2 lemon
1/2 T vinegar {red or white wine or apple cider}
1 T nutritional yeast {optional}
1/2 t fine grain sea salt
1 T Dijon mustard
2 T snipped fresh dill or 1 T dried dill

Boil salted water for noodles in a large pot.

In a large skillet, heat oil over medium-high heat. Add the garlic and onion and cook {stirring} until soft, {about 6 minutes}. Add the mushrooms; salt and sauté for a few minutes more.

In a blender, mix all ingredients {except dill}, adjusting salt for taste and water for thickness. Once cream cheese texture and yogurt consistency is achieved, add the dill and pulse until blended.

Add noodles to the boiling water in your pot and watch the clock for the 3 minute mark to add the chopped broccoli and blanch. If you’re using homemade pasta, add them together.

Back in the skillet, add flour to the mushroom mixture and stir until absorbed. Deglaze with the veggie broth until you have a creamy, thick sauce. Remove from heat and stir in dill sauce.

Drain noodle/broccoli mix and stir into mushroom/dill sauce mix. Season with salt and pepper and let rest for 5 minutes. Enjoy!