DIY Veggie Broth
Store-bought veggie broth is often loaded with sodium. Homemade broth is healthier, more flavorful, and it’s a great way to reduce food waste by using up veggie scraps. Make your own batch at home using a master recipe from Forks Over Knives contributing editor and all-around culinary whiz Mary Margaret Chappell. Get the recipes, and then experiment with her six suggested variations (including mushroom, vegan “chicken,” and French-style). Get the guide: How to Make Vegetable Broth.
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