Making your own stock is a healthy and convenient alternative to those purchased in a store. Plus, it saves money.
When I’m cooking and chopping vegetables, I save the scraps and refrigerate them until I’m ready to make my stock. The great thing is, you know exactly what the ingredients are. The possibilities are endless.
  1. Whether you use fresh produce or scraps, be sure to clean your produce and place aside.
  2. In a large pot, add water. I add a cup or two more than needed. My need is decided by what container I’ll use to store the stock.
  3. Add desired spices and herbs to the water.
  4. Add the vegetables you’ve picked.
  5. Bring the water to a boil then cover and reduce heat to a simmer.
  6. Simmer for an hour.
  7. When stock has cooled, strain the vegetables from your stock. (Colander or cheese cloth work well.)
8. Store in air-tight container, refrigerate and enjoy!



2 Cups elbow macaroni
1 1/2 Cups plant based milk
1/2 Cup non dairy cheese + to top before baking
2 Tbsp non dairy butter
2 Tbsp flour
2 Tbsp nutritional yeast
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1/4 tsp red pepper
Preheat oven to 350 degrees.
Cook macaroni per box instructions.
Drain pasta and set aside.
In a pan over low/medium heat, melt butter and mix in flour.
Once well blended, add all spices and stir.
Stir in the milk, nutritional yeast and cheese.
Allow to thicken for about 5 minutes.
Combine macaroni and your sauce. Mix well and pour into baking pan or oven safe pot. Add more cheese to cover the top and bake for 30-45 minutes.



  • 1 medium-size sweet onion, finely chopped
  • 1 cup jackfruit , chopped (optional)
  • 2 medium red potatoes, diced
  • 4 garlic cloves, finely chopped
  • 1 1/2 (32-oz.) containers vegetable broth
  • 1 (1-lb.) packages fresh collard greens, washed and trimmed (remove center stem)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon vegan butter
  • 1-1 1/2 teaspoons liquid smoke
  • 1/2 tablespoon sugar
  • 1 tablespoon cooking oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Optional pork substitute is to sautée the jackfruit for a few minutes over medium heat before adding to the greens.
In a large pot, heat cooking oil and sautee onions until partially clear.
Add the vegetable stock and stir.
Add all other ingredients, stir and reduce heat.
Cover and simmer over low heat for at least an hour (until desired tenderness is reached).


avocado mushroom toast

1 avocado
1 or 2 slices of bread
1 cup sliced mushrooms
1 tablespoon soy sauce
1 tablespoon cooking oil
Sea salt, black pepper, garlic powder and onion powder to taste
Cut avocado in half and discard the seed.
Scoop the contents into a small bowl and discard the skin.
Add seasonings listed above to taste.
Use the back of a fork to mash the avocado to your desired level of chunky and to thoroughly mix seasonings.
Set aside.
Slice mushrooms (if not pre sliced)
Heat 1 tablespoon of cooking oil in a pan over medium heat.
Add mushrooms and stir occasionally for 2-3 minutes.
Add a pinch of garlic powder and sea salt.
Then add the tablespoon of soy sauce to the pan to deglaze (adding liquid to a hot pan to gather flavor).
Cook for another 30 seconds to 1 minute.
Remove from heat.
Toast your bread, spread avocado mixture onto your bread, top with mushrooms and enjoy!


spinach mushroom bisque

1 tablespoon cooking oil
1 ½ cups diced sweet onion
2 handfuls of spinach, rinsed
1 cup sliced mushrooms
2 medium carrots, diced
3 garlic cloves, diced
2 tablespoons all-purpose flour
1 ½ cups vegetable broth
2 (14 ounce or 400 gram) cans diced tomatoes
2 teaspoons Old Bay Seasoning
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 tablespoon soy sauce or liquid aminos
1 cup full-fat coconut milk
Salt and pepper, to taste
In a large pot, heat your cooking oil then add the onion and carrots.
Cook for 10 minutes over medium heat.
Add garlic and begin sprinkling the flour into the pot. Stir until everything is well mixed.
Add the broth a little at a time to blend well with the flour.
Add the tomatoes, thyme, mushrooms, spinach, Old Bay, soy sauce and cayenne pepper.
Bring mixture to a boil then reduce heat and allow to simmer for 20 minutes.
Remove from heat and blend the mixture, with a blender or food processor, until desired smoothness is reached.
Return mixture to the pot.
Stir in the coconut milk, salt and pepper.
Reheat in pot if needed.
Top with roasted chickpeas, croutons… the options are endless.