Yummy Yummy in my Tummy Tutorial ... with Jessica Coors

This Week Jess demonstrates how to make your own Vegan Broth!

First, when making delicious meals like the beautiful taco salad below...

(butter lettuce with black beans, avocado, and corn salsa)

Consider keeping the Scraps!
- this includes all peels, stems, wilted parts, and 'undesirable' odds and ends, garlic and ginger stems ensure lovely flavor.

Pile the scraps in a ziploc in your freezer, now you're a collector!

When you have a large bag full, put it all in the pot with your favorite seasonings like red pepper flakes, salt, and whole bay leaves.

Next, fill your large stock pot full of scraps with water and let it simmer!

Now cook that mess!

After your scraps have boiled in their juices, use a strainer to get that thick broth.

Now you've got your own tasty homomade vegan broth! Freeze it in cubes for easy adding into soups and casseroles, or keep it in the fridge!

... and for dessert:

Chocolate raspberry brownie (with frozen fresh raspberries and raspberry preserves)

Good Lawd!