The Happy Herbivore Cookbook (63 page)

BOOK: The Happy Herbivore Cookbook

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Makes approximately 25 servings
|
Pictured opposite and on pg. 268
| Frontier makes a decent vegetarian chicken broth powder, though it contains corn syrup. There are a few commercial mock chicken broth bouillon cubes on the market as well, but I find them a little too salty for my taste. This is my DIY version.

1
¹â
₃c nutritional yeast
2 tbsp granulated onion
powder
1 tbsp granulated garlic
powder
1 tsp dried thyme
1 tsp rubbed sage (not
powdered)
1 tsp paprika
¹â
₂tsp turmeric
¹â
₄tsp celery seed
¹â
₄tsp dried parsley

1. Combine all ingredients in a mortar and pestle, then grind into a fine powder.

2. Store in an airtight container, such as a clear glass jar (as pictured).

VARIATION

No-Chicken Broth

Mix 1 tbsp of the mixture with 1 cup of warm water to yield 1 cup of broth.

NUTRITIONAL INFORMATION (PER 1 TBSP SERVING)

Calories 12; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 1.7g; Dietary Fiber 0.7g; Protein 1.3g

Brown Rice Milk

Makes 3 cups
|
Pictured opposite
| The day I found fat-free soy milk was bittersweet. On the upside, I'd finally found a truly fat-free non-dairy milk, but on the downside, it was also highly processed. Later a raw-foodist friend turned me on to homemade almond milk. But I wondered whether I could make homemade brown rice milk. Turns out I can and at a fraction of the price of commercial rice milks.

¹â
₃c uncooked brown rice
1 tsp vanilla extract
sweetener (such as agave
nectar), to taste

CHEF'S NOTE:
You can buy a 100% natural cheesecloth at cooking stores or health food stores. The tighter woven it is, the better (mine is ultra fine). You need a size that is wide enough to cover your container two times.

Bring 1 cup of water to a boil.

Add rice and bring to a boil again. Once boiling, cover, reduce heat to low, and simmer until rice is cooked, about 40 minutes.

The rice will be soft and waterlogged; drain off any excess water if necessary.

Transfer rice to a blender and add 2 cups of warm water.

Blend until well incorporated, about 2 to 3 minutes.

Add another 1 cup of warm water and blend again. If you prefer an even thinner non-dairy milk, add another
¹â
₂to 1 cup of warm water and blend again.

Let the mixture sit for 30 minutes. Meanwhile, drape cheesecloth over the top of a pitcher or storage container and secure it around with a rubber band. Make sure the cheesecloth drapes down into the container and is not tightly fashioned straight across, as it needs to act as a strainer.

After 30 minutes, use a spoon to scoop any residue off the top of your milk mixture (usually a thin film forms during the cooling process). Once that is removed, slowly pour the milk into the container through the cheesecloth. Be sure not to pour all the bits that have collected at the bottom. Â»

NUTRITIONAL INFORMATION (PER 1-CUP SERVING)