Recipes — vegetable stock

Alison Bell
Ricotta, White Fish & Zucchini Cannelloni

Ricotta, White Fish & Zucchini Cannelloni

INGREDIENTS Filling Zest of 1 lemon Juice of 1 large lemon 1 cup English Spinach, stalks removed 6 green onions, chopped in four  1 tablespoon of Broth of Life Vegetable stock 1 tsp pink Himalayan salt 1 large white fish fillet , finely chopped  500g fresh firm ricotta, hand crumbled 15g dill (packet), removed the large steams and dice 4-5 zucchini’s (courgettes), thinly sliced lengthways using a mandolin (you’ll need 30 long slices) Tomato sauce 1 tbsp of olive oil 2 garlic gloves finely cut 1 medium brown onion finely cut 1 can organic diced tomatoes (440g) 1 cup tomato puree...

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Alison Bell

Alison Bell
Tomato and Capsicum Wraps

Tomato and Capsicum Wraps

These are perfect for a gluten free alternative with the added bonus of being nut free making them perfect for school lunch boxes.   Ingredients 6 tomatoes 3 red capsicums2 tbs psyllium husk powder1 tsp Broth of Life Vegetable stock   Method Place all ingredients into a blender until a smooth paste.Dehydrate for 5 hoursRoll 'em up with yummy stuff!!   BUY VEGETABLE STOCK BUY DEHYDRATED BONE BROTH     BUY FULLY DISSOLVING BONE BROTH POWDER

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Alison Bell
Vegetable Miso Broth with Rice Noodles

Vegetable Miso Broth with Rice Noodles

This wonderful recipe was provided by one of our dear vegan friends, Carren Smith. She was involved with testing our Vegetable Stock during development and was thrilled with the outcome. To use her words "Omg deeeeeeevine!!"  Ingredients: 1 heaped teaspoon of Broth of Life Vegetable Stock 2 tablespoons of miso Boiling water Rice noodles tofu (could use any protein) mushrooms cabbage brocollini coriander Method: boil water Mix ingredients in a large pot Add coriander to serve! BUY VEGETABLE STOCK BUY DEHYDRATED BONE BROTH BUY FULLY DISSOLVING BONE BROTH POWDER  

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