My mother hardly ever used store-bought seasonings. She used spices and herbs generously, made her own condiments and soup stock. No parsley or celery leaf was ever wasted! She would dry the herb or simply mix it with salt to make a surprisingly aromatic herbal salt that was used during the winter.
To make a vegan soup stock the traditional way you would have to boil spices, herbs and vegetable for a long time. If you are a raw foodie you probably think that this is quite barbaric. In a way, it is but it is still so much better than anything one would buy in a store.
If you follow my blog you know that I do not like to waste food. I use the fruit and vegetable leftover pulp from juicing to make many amazing things. One of it is my wonderful raw vegan seasoning that can be used to spice any raw or cooked dish. It is a very useful thing to have in your kitchen even if you do not normally eat raw food but like to make vegetable juices at home.
To make a vegan soup stock the traditional way you would have to boil spices, herbs and vegetable for a long time. If you are a raw foodie you probably think that this is quite barbaric. In a way, it is but it is still so much better than anything one would buy in a store.
If you follow my blog you know that I do not like to waste food. I use the fruit and vegetable leftover pulp from juicing to make many amazing things. One of it is my wonderful raw vegan seasoning that can be used to spice any raw or cooked dish. It is a very useful thing to have in your kitchen even if you do not normally eat raw food but like to make vegetable juices at home.
To make my seasoning I mix the leftover juice pulp with fresh vegetable, herbs
and spices. I add a little pink Himalayan salt and keep it ready in my
cupboard. I use it to spice salad dressing, sauces, dips, raw crackers,
soups, and many other dishes. This seasoning makes a wonderful gift.
Ingredients:
Method:
- 2 cups vegetable pulp leftover from juicing
- 1 parsley root or parsnip
- 2 carrots
- 1 small celeriac
- 4 celery ribs
- 1 purple onion
- 2-3 garlic cloves
- 1 bell pepper
- 3 hot red peppers, add more if you want your mix really hot and spicy
- 1 cup mixed fresh herbs with twigs: cilantro, parsley, dill, oregano, thyme, rosemary
- 1/2 cup sun dried tomatoes (you can dehydrate your own if you prefer)
- 1 Tbsp pink Himalaya salt
- 1 bay leaf
- 1/2 tsp ground pimento
- 1/3 tsp ground clove
- 1/2 tsp freshly ground black pepper
- assorted berries (strawberries, raspberries, blueberries, aronia, goji berries) - fresh, freeze-dried or already dehydrated, optional
- 1 inch long chunk ginger rhizome, sliced
- 1 inch long turmeric rhizome, sliced
Method:
- Wash the vegetables and herbs. Pat dry.
- Remove any blemishes and peel carrots, parsley root, celeriac, where necessary. Peel onion and garlic. Cut everything into thin slices.
- Cut celery ribs into slices.
- Cut bell pepper in half, remove the seeds. Cut into thin strips.
- Cut hot peppers lengthwise. Do not discard the seeds. They add a little fire to your seasoning.
- Arrange herbs and vegetables on dehydrator sheets. Add fresh berries (if using), ginger and turmeric, if using.
- Spread the leftover vegetable juice pulp in a thin layer on a separate sheet.
- Dehydrate at 115°F for 6-8 hours. Some of the ingredients may be fully dehydrated by this time. Remove them from the dehydrator and continue the process of dehydration until all the ingredients are completely moisture-free.
- Using a food processor or a spice grinder whiz all the dehydrated ingredients, including the sun dried tomatoes and bay leaf. Process until you receive a slightly coarse meal. Blend a little longer if you prefer to have a smooth powder.
- Transfer the veggie powder to a large mixing bowl. Add black pepper, ground pimento and clove. Mix well. At this point you may want to add pink Himalayan salt. This, however, is not necessary, but the salt will add some trace minerals to the mix and help preserve the spices.
- Store your seasoning in small, airtight jars. Keep the jars away from sun and moisture. Use generously to season savory dishes, raw and cooked. Add as a last step in a soup preparation. Use generously in homemade salad dressings or marinades.
My recipe should inspire you to create your own tasty seasoning. Experiment. It is such a fun! If the climate and weather allows it, you can dehydrate your vegetable in the sun. I do it quite often because we live in the desert, but depending on where you live there may be too much moisture in the air. Use your own judgment before you decide to use the power of the sun.
In radiant health, passionately raw - Dominique
Dominique Allmon©2014
In radiant health, passionately raw - Dominique
Dominique Allmon©2014