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broth-blend recipe

Date: Thu, 17 Jul 1997 08:50:18 -0700
From: Jacqueline (still@bconnex.net)

*Broth Blend*

1 1/2 cups flake-type nutritional yeast ("good tasting" yeast)
1 1/2 - 2 tablespoons salt, or salt-free seasoning (to your taste)
4 teaspoons onion powder
3 teaspoons dried parsley
3 teaspoons sage
3 teaspoons celery seed
2 1/2 teaspoons garlic powder
1 1/2 teaspoons thyme
1 1/2 teaspoons tarragon
1 1/2 teaspoons rosemary
1 1/4 teaspoons paprika
1 teaspoon marjoram
1 teaspoon black pepper
3/4 teaspoon powdered ginger
1/2 teaspoon white pepper
1/2 teaspoon turmeric
1/4 teaspoon ground dill seed, 1/2 teaspoon dried dill weed

        Pulverize in a food processor (to avoid getting a mouthful of those
rosemary spikes).  Store the powdered broth in the fridge, as nutritional
yeast keeps best there.  If you can't find flake-type yeast, but only the
powdered "good tasting" yeast (not brewer's yeast or baking yeast), use half
as much.  This recipe doubles (and even triples) easily, and will keep
        Use as a seasoning, as a gravy base, for soup or stock, or add to
the cooking water of rice, veggies or potatoes.  I prefer to keep the salt
in the mixture low, so that I can use it in a recipe that calls for tamari
or miso without having to worry about overall saltiness.
        To make a broth, mix 1/2 to 1 tablespoon with 1 cup boiling water
(adjust the salt to your taste).  For a beefy broth, mix 2 teaspoons of the
mixture with 1 1/2 teaspoons dark miso and 1 cup boiling water.

kwvegan vegan