Homemade Vegetable Bouillon ♥ Recipe

Today's vegetable recipe: How to make bouillon from scratch using fresh vegetables, a few herbs, lots of salt and a food processor. No cooking required! Keeps in the freezer for everyday use, makes a great homemade food gift.

In 2006, no-knead bread zoomed from blog to blog and oven to oven. Will the same happen in 2010?

Thanks to the always-innovative Heidi Swanson of 101 Cookbooks and author of Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking, I predict -- and dream! -- that all of us will dump those dusty cubes of bouillon straight-away into the rubbish because now we have something even better, bouillon made at home, fresh, convenient, frugal. Let's make this recipe for homemade bouillon the "recipe that flew across the world" in 2010!

(Word dancing: and yes, the word is spelled bouillON, not bullion or boolion or my own fumble-fingered spelling, bouillion. The word is pronounced [bool-yon] or [bool-yuhn] or in the native French, [boo-yawn].)

Here's why:

• TASTE Imagine the very best vegetable stock you can imagine, fresh, lively, delicious.
• CONVENIENCE Make it once, then it keeps in the freezer. Use it a teaspoon or a tablespoon at a time.
• ADAPTABILITY It's impossible not to imagine variations of this stock, with hints of Thai or Mexican or Italian flavors, say.
• COST When we buy bouillon, we're paying premium dollars for what's essentially water (if we buy in cans) and salt (both cans and cubes and pastes). When I wrote the series of posts about How to Save Money on Groceries, I admonished, Don't buy water and don't buy salt. Here's one more way to avoid those expenses.

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