Stocks can be the harbinger of all that is tasty in a dish or it's opposite. Yes you are right about quantities being of importance for the success of your stockmaking finished product. I noticed you mentioned in your comments Dino 'for a stock to be a stock on the industrial scale, you need to put in a homeopathic amount of vegetable'. The French also have a dish Pot-au-Feu around those principles. They take their stockmaking very seriously. A thing of great prestige and rightly so. Thankyou for your consideration.

In your book 'Alternative Vegan: International Vegan Fare Straight  From the Produce Aisle' you mentioned kirby cucumbers. Will an English cucumber suffice or would zucchini or asian cucumbers for that matter be closer to what you have in mind. 

In reply Dino. Turmeric is used to colour rice etc and it is very useful.  Here is an example of two other ways to use it that's not commonly known. Turmeric and Dark Chocolate rolled walnuts. Awesome snack. Gets the vegan away from chocolatey snacks for a while. Also a friend of mine told me this ages ago and recently I found out its truth whilst cooking. Plant-based spread tastes terrific with a pinch of turmeric in it, in this case on top of spaghetti.