Food waste is one of my biggest pet peeves, and buying vegetable stock can be expensive and full of sodium...so I've started making homemade vegetable stock with my weekly veggie scraps #zerowaste. Simply freeze your veggie scraps during the week as you go, then pull them out on Sunday to make a stock. Just add water to veggie scraps and simmer for 2-6 hours.
Veggie stock makes a great base for gravies, soups, rice or any other dishes that you normally add just water. Homemade veggie stock gives veggie scraps a second life and adds flavor and nutrition to your basic weekday dishes.
For this batch, I added dried reishi mushroom for an added immune booster. Try making your own this week! Enjoy and take good care!!
