Usually in the summer months I’m so,consumed with utilizing local produce, that I’m firing off recipes for you guys left and right. This week, however, I’m not going to share something seasonal, but rather something you can use practically every day all year around.

Last week I got to cook with not one, but two of my favorite vegetarian, plant based, health foodie hotties. Both of these ladies are very knowledgeable about food, health and cooking. I was really surprised during cooking session number one to hear my friend say, “I’ve never made vegetable stock before, you’ll have to show me how.”

A few days later, I practically fell over when,the second girlfriend said almost the exact same thing. I’m actually shocked that you can survive in the kitchen without a ready supply of vegetable stock. It’s such a versatile key ingredient!

I use vegetable stock to cook grains and beans, in a roux, a splash here and there to help with sticking in a stir fry, in place of water for more flavorful gravy and sauce — the list goes on. It takes only minutes to prepare, and you can use it in place of water to add a richer flavor to almost any recipe.

Vegetable stock is also a nice way to use the ends and stalks of vegetables you might otherwise throw away. If you’re a composter, you can still compost the over cooked veggies when you’re done. Stock usually lasts in the refrigerator for up to a week, or you can freeze it.

Basic Vegetable Stock

Yield: About 10 cups

6-8 cups vegetable ends, rinds, and stalks (the parts you cut off

and typically don’t use. Do not use red cabbage).

10 cups water

About 1/4 cup peppercorns (to taste)

About 1 tablespoon coarse sea salt (to taste)

2 bay leaves

1. While you prep your meals, save the ends, stalks, and rinds of your veggies in an old produce bag or plastic container. When the bag is full, or you have about 6-8 cups veggie ends, rinse and place them in a large stock pot. It should be enough veg to come just below the handle bolts.

2. Fill the stock pot with water. Add the pepper, salt, and bay leaves. Cover and bring to a boil.

3. Reduce to a simmer. Let simmer 15-20 minutes or until everything is really tender. Turn off heat and let sit another five minutes covered.

4. Once cool enough to handle, place an 8-cup liquid measure in the sink with a wire mesh strainer over it. Carefully pour the stock through the strainer. Discard the vegetables and bay leaves. You will have to do this in stages if you don’t have a large liquid measure. Just transfer it all to a large mixing bowl before storing as the pepper and salt tend to settle in the bottom.

Kat Barry, a St. Joseph, Michigan native, is owner of Kat’s Hot Cakes vegan catering, and co author of “The New Chicago Diner Cookbook: Meat Free Recipes from America’s Veggie Diner.” She also develops recipes for eHow.com, where you can find over 30 of her vegan instructional cooking videos. She is also a certified yoga instructor. Kat currently resides in Chicago, and in her free time she enjoys practicing yoga, sampling local spirits, listening to live music, and getting outdoors. Follow @katshotcakes on twitter. Kat can be reached via email at: kat@katshotcakes.com.