Homemade Powdered Vegetable Stock

Wash, peel and coarsely chop the veggies and chuck all of the above ingredients into your favorite food processor. Blend your veggie-seasoning-mix until you are left with a thick veggie pulp. Spread it VERY THINLY on a baking sheet (or two) and dry in the oven overnight at 167 F (75 C) until completely dry.

Then remove it from the oven the next morning. Break the mixture into chunks and process in the food processor again so you end up with a coarse powder that will happily dissolve in boiling water to make a basic veggie broth (rather salty, see below) and will just as happily season whichever meal you are cooking (maybe not dessert, but that’s really up to you).

This is a very versatile recipe. You can basically use all of your favorite seasoning vegetables and herbs and adjust the amount of salt you’re using (depending on whether you’re planning on brewing broth with the powder or using it as a seasoning salt). If you’re using the amount of salt stated in the ingredient list, the outcome will be rather salty.

Suggestion: add olives and tomatoes (make sure to toss the tasteless watery stuff) and substitute the herbs with basil and oregano for a Mediterranean type of seasoning.