If I asked you what was tucked away at the very back of your cupboard right now, could you answer without looking? Do you actually know what is behind your closed doors? Perhaps we may want to take inventory, while we still have spare time. Until we took our doors off our cupboards to paint, I never knew half the stuff I owned. It had been stashed in the bowels of the cupboards long since forgotten. I had ancient seasonings, that long since expired in taste. At least 3 cans of tuna – I don’t even eat tuna and one of those random cans of mystery food…you know the ones you save but forgot to write on it after the label fell off the tin. Now you save it out of guilt because you spent good money on it and cannot bear to throw things out.

Nothing is covered up that will not be revealed, or hidden that will not be known.

Luke 12:2

When there are no doors on your cupboards it forces you to acknowledge that built up mess you forgot you had. Admittedly after a couple years of the Reno sitting unfinished – I grew to like the dooorless look. I decided to convert to open shelf pantry. I saw beautiful jars at my local dollar store. I took my red wagon – yes it was a sight- (I do not drive due to vision issues). I loaded it up with new beautiful jars and spent two days creating my pantry. It was very satisfying.

In an effort to add to my pantry dry goods, i set out on a quest to find a bouillon recipe. I knew since it existed and was dry it had to be possible to make it yourself. The problem with bouillon is it’s usually meat based. Some say to Dehydrating broth – to it concentrated form- but this take long hours and that risks food poisoning, so I knew that was out…It took a few hours of searching at the time, but i stumbled upon Joy Filled Eats. She had a great vegan recipe for bouillon – it would it taste like chicken. I decided to test it out.

It was great bouillon base. It adds great flavour, just like those preservative ladened ones at the stores. It gives great boost of flavour to soups, stews, canning ( I have used this as seasonings in pressure canning) . It is now a staple I use in my pantry for the last 2 years.

Vegan Chicken Bouillon Base – A Joy Filled eats Recipe

2 cups nutritional yeast

1/3 cup salt (- I personally reduce salt to 1/4 cup )

1/4 cup garlic powder

1/4 cup onion powder

1/4 cup dried basil

1/4 cup dried oregano

1/4 cup dried rosemary

2 tbsp pepper

Combine all the ingredients in a food processor or blender. Blend until it is a fine powder. Instructions say To use as broth use 1 tb for 8 oz hot water. But I personally just do it to taste.