- 0.1 Garden greens — make your vegetable bouillon powder
- 0.2 The vegetable dehydration process
- 0.3 Vegetable seasoning at home bouillon cube substitute
- 0.4 Vegetable stock powder
- 0.5 Bouillon cube substitute
- 1 Vegetable bouillon powder
Garden greens — make your vegetable bouillon powder
How to add flavor to the soup, prepare vegetable bouillon powder. Friends, winter is near, but the garden greens are still there! While you can buy from farmers in the market or pick celery from the garden, m must do it!
There will be no such celery in winter, and cilantro, parsley, dill, and green onions will become expensive. While seasonal greens are available, I decided to dry them at reasonable prices while fresh and tasty. The impulse was a chance encounter at a farmers’ market: I saw dark green celery leaves. I have long wanted to buy them to dry and freeze because, in winter, such leaves are definitely not to be found. I took all the celery, and then my eye fell on the greens: parsley and dill, cilantro, green onions. Not only that, but I picked up a whole bag of greens and took it home to dry.
The vegetable dehydration process
I took out my dryer, washed the greens, cut off and threw away the ugly areas, chopped them a little in places.
I ended up with three dehydrator trays. Turned on for 12 hours, setting 104 °F (40 °C).
Small greens such as parsley and dill dried quickly, but the leek dried a little longer, its tray was first in the middle, and then I moved it to the lower level.
After drying the greens, put everything in a blender, and grind well.
Vegetable bouillon powder and very aromatic herbs that can add to soups, stews, and other dishes. It smells great; you can’t compare it with store-bought dried herbs.
Vegetable seasoning at home bouillon cube substitute
I recently got hooked again on all sorts of ready-made vegetable seasonings, but kind of right, no MSG and no artificial colors. Organic is better than cubed broth. Do you remember the time when everyone used all sorts of bouillon cubes or seasonings? I remember very well, but judging by the store shelves, someone is still buying it all.
There was a time, I poured ready-made seasoning into all soups and thought: this is class. Vegetable bouillon powder the soup becomes tastier with this seasoning! But soon, I began to believe that this is not healthy and that we must stop using this nonsense everywhere. Surprisingly, it was difficult for me to refuse. At first, it seemed that without seasoning, it was not so tasty. And now, can you imagine, I repurchased a pack, but this time it was natural, without flavor enhancers, and it was really delicious with it. But it’s not so interesting to buy, plus this vegetable bouillon powder is not sold everywhere. There is neither time nor desire to search every time, but there is a great incentive to do homework! Moreover, the recent experience with dried green seasoning was very successful.
Vegetable stock powder
The main character of the soup vegetable bouillon powder was the leaves, stems, and celery root. Celery root is a natural super flavor enhancer. It is rich in glutamic acid—approximately the same as monosodium glutamate in ready-made seasonings, only without the attached sodium ion.
In addition to celery root, I took: celery stalk, carrots, parsley root, leeks, mushrooms, and zucchini.
Everything needs to be rinsed and cleaned. Cut into thin slices. It turned out that many things turned out, I even doubted whether all this stuff could fit on three sheets of my dehydrator. I laid it out on the sheets of the dehydrator in two layers for each: the bottom layer — roots, the top — mushrooms, leek, celery stalk.
Celery root and parsley underneath, next layer of mushrooms and celery stalks. Zucchini + leeks and celery stalks.
My dryer Nesco FD-75a can handle this, but not everyone will dry so many root crops well. The power of my dryer is 600 W, it seems to many that this is a lot and that low-power dryers are pretty enough, but this is not so. If you want quality and even drying, you need good power.
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It dried for about 16-18 hours at 158 °F (ca. 70 °C) once I changed the trays in places so that the contents dried more evenly.
To make vegetable bouillon powder, put it all in a blender and grind it. At this stage, you can leave everything as it is; just put it in a jar or paper bag.
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Bouillon cube substitute
But I wanted the vegetable bouillon powder to be almost the same as in the store. If you are interested in this too, then here’s what to do:
- Weigh the dry mass of vegetables and add half as much salt and 1-2 tsp—turmeric (these are the proportions in-store seasonings).
- I added dried herbs to my seasoning, then weighed it. It turned out 300 g. I added 150 g of salt and 2 tsp. Turmeric mixed well.
Almost 500 g of excellent fragrant homemade vegetable bouillon powder and herbal seasoning in the can without a gram of synthetic additives.
Vegetable bouillon powder
- Food Dehydrator
- 1 kg Celery Leaves and stems
- 500 g Parsley and dill
- 300 g Cilantro
- 500 g Green onions
Vegetable bouillon powder
- 2 kg Leaves, stems, and celery root
- 1 kg Carrots
- 1 kg Parsley root
- 1 kg Leeks
- 1 kg Mushrooms
- 1 kg Zucchini
- 150 g Salt
- 2 tsp Turmeric
- Wash the leaves and stems of herbs, cut large pieces.
- Place everything on trays of a food dehydrator. Dry at 104 °F (ca. 40 °C) for about 12 hours.
- After drying the greens, transfer everything to a blender, chop well.
Vegetable bouillon powder
- Everything needs to be rinsed and cleaned. Cut into thin slices.
- Put everything on dehydrator sheets.
- Dried for about 16-18 hours at 158 °F (ca. 70 °C).
- To make vegetable powder, put it all in a blender and grind it.
- Weigh the dry mass of vegetables and add half as much salt and 1-2 tsp. Turmeric (these are the proportions of store-bought seasonings). Add dried herbs to seasoning, then weigh. It turned out 300 g, add 150 g of salt and 2 tsp. Turmeric and stir well.