Bonafide Organic Vegetable Broth Description
A one -of-a-kind broth that's made from only whole-food ingredients and tastes like homemade (if not better!) This Bonafide Organic Vegetable Broth is made from 12 whole, nourishing vegetables including collard greens, broccoli, spinach, and fennel - No vegetable extracts, concentrates, citric acid, added sugar, or canola oil!
Like all Bonafide Provisions products, this Certified Organic vegetable broth was crafted by their founders, Sharon and Reb - a Clinical Nutritionist and a chef - to deliver a delicious, upgraded cooking staple. Use Bonafide Organic Vegetable Broth in any recipe that calls for broth or stock to add delicious taste.
Directions
Perfect for any recipe that calls for broth, stock or water.
Free Of
Dairy, gluten, grain,
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 15 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein Less than 1g | | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 10 mg | 0% |
|
| | |
|
Other Ingredients: Filtered water, organic onions, organic celery, organic carrot, Celtic sea salt, organic mushrooms, organic leeks, organic collard greens, organic spinach, organic broccoli, organic fennel, organic tomatoes, organic parsley, organic black peppercorns, and organic garlic.
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full disclaimer.
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Vegan Pumpkin Risotto
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This vegan pumpkin risotto is what cozy autumn dreams are made of. It’s creamy, golden and just fancy enough to impress — without making you babysit a pot all night. The pumpkin brings a silky sweetness, while a few crisp sage leaves and toasted seeds on top add just the right whisper of fall flavor. Simple, plant-based and endlessly comforting, this one’s worth stirring up.
Vegan Pumpkin Risotto
- 1 Tbsp. avocado oil
- 1 yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1-1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth (heated)
- 1 cup pumpkin puree
- 1/4 cup nutritional yeast
- 2 Tbsp. vegan butter
- 3/4 tsp. Himalayan fine pink salt
- 1/4 tsp. ground black pepper
Optional toppings
- Toasted pumpkin seeds
- Brown sage butter
- Fried sage leaves
- Heat olive oil in large pan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute until fragrant.
- Add Arborio rice to pan and stir to coat with oil. Cook 2-3 minutes, until edges of rice start to look translucent.
- If using, pour in white wine and cook until absorbed by rice.
- Begin adding heated vegetable broth, ½ cup at a time, stirring constantly. Wait until each ½ cup of broth is almost completely absorbed by rice before adding the next ½ cup.
- Continue this process for about 20-25 minutes, until rice is creamy and al dente.
- Stir in pumpkin puree, nutritional yeast and butter. Season with salt and pepper to taste.
- Serve hot, garnished with brown sage butter, fried sage leaves and toasted pumpkin seeds, if desired.
Find these ingredients (plus all your pantry faves) at Vitacost.
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