DRINK ESSENTIALS: V8 RECIPE SUBSTITUTE

Drink Essentials: V8 Recipe Substitute image

I do not make this recipe to drink; although you could. My main purpose for making this is for substituting in a recipe when it calls for V8, as in my spicy Spanish rice (a recipe I will post later). And, if I may say, this makes for a EXCELLENT Bloody Mary... Oh Yeah. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 10

Previous Next

Ingredients

PLAN/PURCHASE
14 ounce(s) diced tomatoes, 1 can, with juice
1/2 cup(s) carrot, shredded
1 tablespoon(s) worcestershire sauce
1/2 teaspoon(s) salt, kosher variety
1/4 teaspoon(s) black pepper, freshly ground
1 1/2 cup(s) water, divided
1 tablespoon(s) dried parsley
1 tablespoon(s) celery salt
1/4 cup(s) spinach, chopped, frozen is fine

Steps:

PLATE/PRESENT
To make this recipe you will need a really good blender... like a Vitamix.
Gather your Ingredients (mise en place).
Add half the water, and all the ingredients, except the spinach, to a saucepan over medium-low heat.
Mix, and allow the mixture to come up to a light simmer.
Cover, and simmer for 15 minutes.
Add the spinach.
Cover, and continue to simmer for an additional 5 - 6 minutes.
Remove from the heat, and cool for 5 - 6 minutes.
Add to a blender, with the other 3/4 cup water, and blend, blend, blend.
Chef's Note: At this point you have two choices: 1. You can run the mixture through a strainer 2. You can skip the strainer, and keep the pulp Suggestion: If you have a really good blender, then there is no need to strain; however, if your blender is not all that great, and there are bits of veggie in the liquid, you might want to strain.
PLATE/PRESENT
Place in a tightly-glass container, and store in the fridge for 7 - 10 days.
Use whenever a recipe calls for V8 (like Spanish rice), or just pour into a glass and drink. Enjoy.
Keep the faith, and keep cooking.
Additional Tips: Hat's off to Terri who suggested adding some beets to the recipe to make it more red. If red is what you are looking for, then add about 1 - 2 tablespoons of beets to the recipe at step 4. It will not change the taste, but it will give you that more distinct "red" color. Thanks Terri for that valuable tip. In addition, once the recipe has had a chance to sit in the fridge for a day, the vegetable fibers will begin to absorb moisture. If you are using it (like I do) in a recipe, that is not a problem. If, however, you want to drink it, then you might want to add a bit of water to thin it out.