I am obsessed with our version of Vegetable Stock Powder. I love it!
Since I became a mum something inside me clicked and wanted to feed my son good foods. Nutritional foods. Healthy foods.Organic foods. I call this ‘mum guilt’ if I can be honest. This constant internal struggle with making sure my son eats good food.
I’ve always used powdered stock or the little stock/bouillon cubes. I remember sucking on a stock cube when I was a kid thinking it was chocolate. Oh, dear God it was so vile!
I was in “the fog” I guess and just bought and used whatever was available to me and what was located on a supermarket shelf. Then when I read the ingredient label and almost fell over. What the hell was I feeding my family? What on earth was in these stock powders and cubes??
I was surprised to see that shelf bought stock contained unhealthy ingredients, sugars, fats (the unhealthy variety) and chemicals, thickeners, preservatives, and a ton load of salt. Just yukky stuff.
I’ve mentioned in a previous blog that I am not comfortable with using UHT stocks. I am hesitant to use them and basically, they are filled with crap and water!
So Zoitsa Homely Produce to the rescue! I spent weeks and weeks in my kitchen playing around and coming up with our version. It’s gorgeous and I can assure you it will amp up your dishes. It’s a flavour explosion!
Our version is loaded with dried parsley, onion powder, garlic powder, celery seeds, bay leaves, black pepper, nutritional yeast, and a few pinches of sea salt. Bay leaf tends to have a strong, sharp flavour and potency but I really feel that that’s not the case in this vegetable stock. The bay leaf really blends and compliments the other ingredients.
Our Vegetable Stock is full of flavour. There are NO fats, NO oils, NO sugars, NO thickeners, NO preservatives.
Our Vegetable Stock is Vegan, Vegetarian, Gluten Free, Allergen Free and is beautiful in risottos, casseroles, vegetables, and soups to name a few.
I love to add a heaped tablespoon to my pasta water! The flavours just soak into the pasta. Absolutely delicious (you should try it sometime).
Our version is milled to a fine powder as I feel that it distributes the flavours more evenly.
Whilst researching “stocks” it became apparent to me that everyone is staking claim to their origin. I read about stocks being invented in China. Others claim it was France. Some say Germany. Others believe the Italians created the first stock.
The only claim I can guarantee you is that our Vegetable Stock was made in my kitchen in Melbourne Australia, and it is truly a gorgeous version that’s full of oomph and flavour.
Get that in ya/Bon Appetit!
