TODAY'S GREEN MANTRA: “I can turn garbage into 
delicious gold (coloured vegetable stock)”
Day 57 / 365

Faye, one of my fellow Ethical Writer's Coalition members who writes a beautiful blog called Sustaining Life (*check her blog out it is lovely!)  has kindly shared her delicious money and earth friendly recipe for Kitchen Scrap Vegetable Stock

For many of us who live in apartments in big cities like Paris (where I live) or New York (where Faye lives), composting isn't a logistically viable option. We tried composting in the little tomato garden on our terrace but it quickly turned into a potential rat lure, so we shut it down and have been regrettably binning all our compostables that can't be used for dying ever since. (if anyone in Paris knows a solution to our problem, please advise in the comments below!)

At this point in our venture towards a zero waste kitchen, our 'garbage bag' food scraps from food preparation so a recipe which can utilize my waste and avoid processed store bought veggie stock peaked my interest and I had to give it a try.

Faye didn't lie. It works like a charm. 
- FAYE'S KITCHEN SCRAP VEGETABLE STOCK  -

Cook time: 1.5-2.5 hours

[INGREDIENTS
- 1 gallon zip-loc bag full of scraps
- 64+ oz of water (use your to-be stock container to measure, then add a cup of water)
- 2 tbsp olive oil
- 2 tbsp salt
- 1 tbsp pepper
- additional desired spices (coriander, bay leaves, cayenne pepper, cumin...)

[DIRECTIONS]
1.    Save up your veggie scraps over time, store in the freezer. When your bag is full, you're ready for a stock day!
2.    Preheat oven to 400 F.
3.    Transfer the contents of your scrap bag into a baking pan or dutch oven. Sprinkle with salt, pepper and other spices then drizzle with olive oil
4.    Cover and place in the oven for 20-30 minutes.
5.    If you used a baking pan, now is the time to transfer your roasted scraps into a large pot. Fill your pot or dutch oven with enough water to cover the now-roasted scraps, which should be just a bit more than the amount of liquid that will fit in your stock container.
6.    Bring the water to a boil, then cover and let simmer for at least an hour and up to two. Avoid letting it simmer for much longer than two hours as the extra time can cause the flavors to cook off, leaving you with a dully flavored stock.
7.    After simmering for 1-2 hours, take pot off the heat and let cool until you can safely touch the vegetables without burning yourself. Then, with a large bowl and colander, start to strain the stock from the scraps. You will probably have to do this in a few batches as the bowl will fill up and make a mess. Toss (or, ideally, compost) the used vegetable scraps and transfer your strained stock into its designated container.
8.    Stock will keep for 2-3 weeks if kept in a sealed container in the refrigerator. Add different seasonings to mix up your flavors depending on the type of soup you are making - I love using lemongrass to punch up the flavor for a Pho-inspired noodle soup. Though, I will often use my stock instead of water to simply cook rice or roast vegetables as it rounds out the warm flavors really nicely.
[IDEAL VEGGIES]
onions, garlic, potatoes, sweet potatoes, carrots, celery, leeks, green onions, tomatoes, mushrooms, bell peppers, parsley, cilantro, rosemary, thyme, 

[OPTIONAL
beets (tend to take over color and flavor), corn (tends to take over the flavor), jalapenos (so spicy)

[AVOID] (these as they will make your stock taste bitter and gross) 
kale, cabbage, broccolicauliflower, brussel sprouts, lettuce
You'll find more recipes and other amazing stuff on Faye's blog, Sustaining Life, HERE