Say what?! Let me show you the perfect Vegan response to the bone broth craze. You can make a mineral rich broth that will dance circles around any unhealthy bone broth and deliver all the incredible healing benefits!

Zone Broth
Chef James Sant
Yield: 4-6 quarts

6-8 dried shitake mushrooms
4 dried porcini mushrooms
6-8 carrots
2 onions (leave the skins on)
1 entire leek, rough chopped (or 1 cup of any onion)
6 celery stalks
1 beet
4-6 garlic cloves, unpeeled & halved
1 small winter squash 1lb, chopped, (include seeds)
2 thumbs ginger, unpeeled & chopped
3 cups of dark greens, chopped with stems (kale, chard etc.)
½ bunch parsley, chopped
2 pieces of 5” Kombu
2 pieces of 5” Wakame
Left over allium skins, and any other veggie trimmings

1. Rough chop ingredients and be aware not to remove skins from onions, ginger and garlic. Include greens from carrots and celery if possible. Leave full stems on greens.
2. Place all ingredients in a pressure cooker or large stock pot. Fill the pot with filtered water.
• If using an instant pot choose the sauté setting for 30 minutes as you add ingredients. Then secure the lid and pressure cook for 30 minutes.
• If cooking on a stove, fill the stock pot full and bring to a boil, covered. Lower to a simmer and let it cook for at least 4-6 hours depending upon the desired richness. If the water cooks off, you can replenish as it cooks.

3. Cool the broth enough to safely pour through a strainer. Store the finished broth in glass quart jars, lidded for up to a week in the fridge.

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