vegetables about to go bad Archives

So we all got a little nervous and bought more produce than we can reasonable eat. Yup, happened to many of us these past few weeks. Toilet paper and shelf stable pantry items are just that- shelf stable; they’ll hang out for long time. But these perishable veggies are unfortunately use ’em or lose ’em ingredients. Always have been, nothing new here.

Except that when faced with the idea of not leaving your house for weeks on end, we all threw caution to the wind and stocked up with as much as could fit in the fridge and hoped for the best … I know I did. I have to have my veggies.

I put a poll out on our Happy Eats Healthy facebook group page and asked what we needed to cook together right now- ‘Veggies about to go bad’ won out 2-to-1 over everything else. I created these Vegetable and Herb Concentrates for this particular reason. Use any veggies and any herbs/greens/tops you have.

Save your vegetables AND money by creating produce concentrate you can use as broth, to flavor soups and sauces, to scramble into eggs, to use as a spread or a dip… heck, let me know how creative you get with these!
Keep cooking, you’re doing great.
Happy Day,
~Monique

Vegetable Concentrate ~ aka Veggie Concentrate ~aka Freezer Flavor Bombs

Vegetables:
->onions, carrots, celery
->broccoli, cauliflower
->sweet potatoes, squashes
->rutabaga, turnips
->peppers
Avocado oil
Salt and pepper
Broth or water

Cut veggies into small pieces, about 1-2″. Toss with avocado oil, salt and pepper. Place in a 400 degree oven. Roast until veggies are browned and fork-tender. Cool slightly.

Place roasted veggies in a blender or food processor, you might have to do this in batches. Blend with enough broth to just create a thick paste. Taste, adding salt or lemon juice or even a clove or two of garlic as needed (keep in mind it’s going to be ‘thick‘ at this stage.)

Pour into ice cube trays and freeze. Remove from trays and store in a sealed container in the freezer for up to 6 months.

Vegetable (Veggie) Concentrate use ideas:

Add a cup of water to make a quick broth
Create a cup-o-soup by adding hot water, finish with fresh lemon
Add to a soup for more flavor and nutrients
Add to a sauce for more flavor and nutrients
Add to water when making rice, lentils or beans
Blend with beans (navy, canellini or garbanzo) for a quick dip
Use as a sandwich spread
Add olive oil for a quick dip or sauce
Slather on a pizza as a veggie sauce

Herb Concentrate

Greens:
->herbs
->lettuces, kale
->leafy tops to veggies (beet and radish greens, carrot tops, etc)
Olive oil
Lemon
Optional: Garlic (smashed and minced) & Salt

Place as many greens (and garlic if using) that you have in a blender or food processor. Pulse to break down. Slowly drizzle in a little olive oil with blender running. adding just enough to create a thick paste.

Add a few pinches of salt and fresh squeezed lemon juice, blend to combine. Taste, adding salt or lemon juice or even a clove or two of garlic as needed (keep in mind it’s going to be ‘thick‘ at this stage.)
Pour into ice cube trays and freeze. Remove from trays and store in a sealed container in the freezer for up to 6 months.