Is there a recipe for 'organic vegetable boullion with a hint of jalapeno in it'?
It was salvage just like the beans. You could easily make your own at home, but maybe not to the tune of 200 pounds like I found.
Here is a couple recipes. Dehydrate and powder. I have not tried these two top ones out personally, but I would give them a go.Recipe I
5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely choppedRecipe II
¾ c nutritional yeast
1/3 c sea salt
¼ c dried mushrooms
¼ c dried mixed vegetables
1 ½ tbsp onion powder
1 tbsp garlic powder
2 tsp dried parsley
1 tsp celery seed
1 tsp dried dill
1 tsp dried lemon zest
1 tsp dried thyme
1 tsp dried marjoram
Grind up in a blender. Store in a closed container in a cool, dry place. Use 1 teaspoon per one cup water to make 1 cup broth.My vegetable powder I have used for years.
Anything which is the small odds and ends from the garden that I dehydrate up. Dry, blend and powder. It is never the same way twice.